Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A study on Mass Production of Korean Traditional Cookies - Manufacturing process and Machinery -

韓菓의 大量生産을 위한 연구 - 제조공정 및 기기설비류를 중심으로 -

  • Kye, Seung-Hee (Food Research Institute, Korea Foods Industry Association) ;
  • Yoon, Suk-In (Food Research Institute, Korea Foods Industry Association) ;
  • Yum, Cho-Ae (Dept. of Food & Nutrition, College of Home Economics, Sookmyung Womans University)
  • 계승희 (한국식품공업협회 식품연구소) ;
  • 윤석인 (한국식품공업협회 식품연구소) ;
  • 염초애 (숙명여자대학교 가정대학 식품영양학과)
  • Published : 1990.02.01
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Abstract

The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa. Maejackwa which preferred by consumers, and Chasookwa which was presented at royal party in YiDynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II Maejackwa model I, II, III, and Chasookwa model I, II.

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