Process for manufacturing traditional Korean cracker having enhanced preservative capacity using mugwort powder, fruit of Japanese flowering cherry powder, Beta vulgaris L. powder or mixture thereof

摘要

PURPOSE: A process for manufacturing Korean traditional cookie having enhanced storage properties is provided to increase a shelf life of the Korean traditional cookie by restricting growth of microorganism by mixing mugwort, cherry, beet or mixed powder etc. CONSTITUTION: A process for manufacturing Korean traditional cookie includes the following steps: kneading wheat flour with mixed powder including mugwort, cherry, or beet etc with salt in water; pressing the made dough and making cuts on the dough; turning one side of cuts inside out; frying the dough at oil of 145~155C; and coating the dough with honey, sugar syrup, or oligosaccharide. Cherry powder is manufactured by freeze-drying cherry.