PROCESS FOR PREPARING YAK KWA WHICH IS KOREAN TRADITIONAL COOKIE MADE FROM WHEAT FLOUR, OIL AND HONEY WITH DELAYED STRUCTURE HARDENING RESULTING IN PUTREFACTION

摘要

PURPOSE: A process for preparing Yak Kwa with delayed structure hardening is provided, thereby delaying putrefaction of Yak Kwa which is a Korean traditional cookie made from wheat flour, oil and honey, and storing the Yak Kwa for a long period. CONSTITUTION: The process for preparing Yak Kwa with delayed structure hardening comprises the steps of: (i) mixing 50 to 70 wt.% of wheat flour, 20 to 40 wt.% of starch syrup, 1 to 5 wt.% of edible oil, 0.1 to 1 wt.% of salt, 0.01 to 2 wt.% of edible gum and 0.05 to 5 wt.% of emulsifying agent, and kneading the mixture to obtain dough; (ii) shaping a certain size of dough pieces and frying them; (iii) dipping the fried pieces in starch syrup and cooling them to prepare Yak Kwa; and (iv) coating the Yak Kwa with the edible gum and drying it, wherein the edible gum is xanthan gum, Guar gum, gellan gum, methylcellulose or hydroxypropylmethylcellulose; and the emulsifying agent is lecithin, monoglyceride, diglyceride, polyglycerol ester or a mixture thereof.