KR100625636B1 - Cupcake Composition and a Process for Producing the Same - Google Patents
Cupcake Composition and a Process for Producing the Same Download PDFInfo
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- KR100625636B1 KR100625636B1 KR1019990030550A KR19990030550A KR100625636B1 KR 100625636 B1 KR100625636 B1 KR 100625636B1 KR 1019990030550 A KR1019990030550 A KR 1019990030550A KR 19990030550 A KR19990030550 A KR 19990030550A KR 100625636 B1 KR100625636 B1 KR 100625636B1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01P—MEASURING LINEAR OR ANGULAR SPEED, ACCELERATION, DECELERATION, OR SHOCK; INDICATING PRESENCE, ABSENCE, OR DIRECTION, OF MOVEMENT
- G01P13/00—Indicating or recording presence, absence, or direction, of movement
- G01P13/0006—Indicating or recording presence, absence, or direction, of movement of fluids or of granulous or powder-like substances
- G01P13/0026—Indicating or recording presence, absence, or direction, of movement of fluids or of granulous or powder-like substances by using deflection of baffle-plates
- G01P13/0033—Indicating or recording presence, absence, or direction, of movement of fluids or of granulous or powder-like substances by using deflection of baffle-plates with electrical coupling to the indicating device
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01P—MEASURING LINEAR OR ANGULAR SPEED, ACCELERATION, DECELERATION, OR SHOCK; INDICATING PRESENCE, ABSENCE, OR DIRECTION, OF MOVEMENT
- G01P13/00—Indicating or recording presence, absence, or direction, of movement
- G01P13/0006—Indicating or recording presence, absence, or direction, of movement of fluids or of granulous or powder-like substances
- G01P13/004—Indicating or recording presence, absence, or direction, of movement of fluids or of granulous or powder-like substances by using the rotation of vanes
- G01P13/0046—Indicating or recording presence, absence, or direction, of movement of fluids or of granulous or powder-like substances by using the rotation of vanes with electrical coupling to the indicating device
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01P—MEASURING LINEAR OR ANGULAR SPEED, ACCELERATION, DECELERATION, OR SHOCK; INDICATING PRESENCE, ABSENCE, OR DIRECTION, OF MOVEMENT
- G01P13/00—Indicating or recording presence, absence, or direction, of movement
- G01P13/02—Indicating direction only, e.g. by weather vane
- G01P13/04—Indicating positive or negative direction of a linear movement or clockwise or anti-clockwise direction of a rotational movement
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Abstract
본 발명은 밀가루, 전분류 또는 밀가루와 전분류의 혼합물 10 내지 40 중량%, 당류 30 내지 53 중량%, 분말 유지류 7 내지 20 중량%, 유화제 0.1 중량% 내지 1.0 중량%, 베킹 파우더 2.2 내지 5 중량%를 포함함을 특징으로 하여, 전자레인지에서 제빵할 수 있는 컵케익 조성물에 관한 것이다. 또한, 본 발명은 상기 조성물을 적당한 용기에 넣고 계란과 혼합하여 반죽을 만든다음 반죽이 든 용기를 전자레인지에 넣고 적당한 시간동안 가열하여 컵케익을 제조하는 방법 및 이 방법에 의해 제조된 컵케익에 관한 것이다.The present invention is 10 to 40% by weight of flour, starch or mixture of flour and starch, 30 to 53% by weight of sugar, 7 to 20% by weight of powdered oil, 0.1% to 1.0% by weight of emulsifier, 2.2 to 5% by weight of baking powder It relates to a cupcake composition which can be baked in a microwave, characterized in that it comprises a%. In addition, the present invention relates to a method for preparing a cupcake prepared by mixing the composition in an appropriate container and mixing with eggs to make a dough and then putting the container containing the dough in a microwave oven for a suitable time and a cupcake prepared by the method .
밀가루, 전분류, 당류, 분말 유지류, 유화제, 계란, 컵케익 Flour, starch, sugars, powdered fats, emulsifiers, eggs, cupcakes
Description
본 발명은 전자레인지에서 제빵하기 위한 컵케익 조성물에 관한 것이다. 또한 본 발명은 상기 조성물을 사용하여 컵케익을 제조하는 방법 및 이로부터 생성된 컵케익에 관한 것이다.The present invention relates to a cupcake composition for baking in a microwave oven. The invention also relates to a method for producing a cupcake using the composition and to a cupcake produced therefrom.
보통 업소나 가정에서 빵이나 케익은 밀가루를 주원료로 하여 물과 우유로 반죽한 후 발효과정을 거쳐 대략 180℃의 오븐에서 대략 20 내지 30분 정도 구워 제조한다. 그러나, 소비자가 직접 제빵을 하는 것은 용이하지 않을 뿐더러 가정에서의 오븐 보급율은 낮아 가정에서 직접 원료를 사다가 빵이나 케익을 구워 제조하는 것은 소모시간, 제빵기술 등의 여러 가지 측면에서 매우 제한적이다.
Bread or cakes are usually prepared in a business or home by baking flour and water and milk, followed by fermentation and baking in an oven at about 180 ° C. for about 20 to 30 minutes. However, it is not easy for consumers to bake themselves, and the spread of ovens at home is low. Therefore, buying raw materials at home and baking bread or cake is very limited in terms of time-consuming and baking techniques.
가정에서 전자레인지의 보급율은 오븐에서 보다 훨씬 높고 또한 편의점이나 체인점에서도 대부분 전자레인지는 구비되어 있다. 통상의 관념으로는 전자레인지는 제빵에서 요구되는 온도에 훨씬 못미치는 온도인 대략 110℃를 유지하고 전자파를 이용하기 때문에 전자레인지에서 빵을 굽는 다는 것은 전혀 상상할 수 없다. 실제로 종래 빵이나 케익에 사용되는 성분인 밀가루를 주원료로 하고 여기에 이스트, 소금, 쇼트닝, 포도당 등을 첨가하여 반죽하고 발효과정을 거친 후 전자레인지에서제빵하게 되면 퍼핑(부풀어 오르는 현상)이 일어나지 않고 식감, 향, 색상 등에 있어서 결코 원하는 빵을 얻을 수 없다.
The prevalence of microwave ovens in the home is much higher than in ovens, and most microwave ovens are available at convenience stores and chain stores. It is unimaginable to bake bread in a microwave oven because the microwave oven maintains approximately 110 ° C., a temperature far below the temperature required for baking, and uses electromagnetic waves. In fact, flour, the ingredient used in conventional breads and cakes, is the main raw material, and yeast, salt, shortening, and glucose are added to it, kneaded, and fermented, then baked in a microwave oven, without puffing. You can never get the bread you want in terms of texture, aroma, and color.
또한, 소비자가 손쉽게 제빵할 수 있도록 한 핫케익 가루가 시판되고 있으나 이러한 가루는 60 중량% 이상의 밀가루와 약 2 중량%의 옥수수전분을 포함하는 것으로 반죽하여 후라이팬이나 오븐에서 제빵할 수 있도록 제조된 것이며 그러한 가루를 이용하여 전자레인지에서 제빵하게되면 퍼핑이 일어나지 않으며 또한 식감이 현저히 떨어져 원하는 빵을 얻는 것은 불가능 하다.
In addition, hot cake powder is commercially available for the consumer to easily bake, but the powder contains 60% by weight or more of flour and about 2% by weight of corn starch, and is prepared for baking in a frying pan or oven. Baking in a microwave oven using such a powder does not cause puffing and the texture is so poor that it is impossible to obtain the desired bread.
전자레인지는 대부분의 성인은 물론 어린이이나 노인에 이르기 까지 모든 연령층에서 그 사용법이 익숙해 있기 때문에 전자레인지를 이용하여 즉석에서 제빵하는 기술이 개발된다면 소비자에게 반응이 매우 좋을 것으로 기대된다.
Microwave ovens are used by all age groups, including most adults, children and the elderly, so it is expected to respond very well to consumers if the technology for instant baking is developed using microwave ovens.
이에 따라, 기존의 빵 원료를 사용하여서는 전자레인지에서 제빵이 불가능하므로, 전자레인지에서 제빵이 가능할 수 있는 새로운 원료의 개발이 요구되며 또한 소비자가 전자레인지를 이용하여 즉석에서 간편하게 직접 제빵할 수 있도록 하는 인스턴트의 수단과 함께 오븐에서 구워 만든 빵의 맛에만 익숙해져 있는 소비자에게 동일한 식감을 제공할 수 있는 수단이 필요하다.
Accordingly, since existing bread raw materials cannot be baked in a microwave oven, development of new raw materials that can be baked in a microwave oven is required, and consumers can easily bake directly on the fly using a microwave oven. Along with the instant means, there is a need for means to provide the same texture to consumers who are used to the taste of bread baked in the oven.
기존의 빵이나 케익은 밀가루가 주된 성분이 되고 이를 발효시키기 위하여 이스트를 사용하며 경우에 따라 발효 보조제로서 베킹 파우더를 미량 첨가한다. 그러나, 본 발명자들은 기존에 빵을 만드는 관념과는 전혀 다르게 밀가루를 전혀 사용하기 않거나 단지 소량만 사용하면서 이스트는 전혀 사용하지 않고 전자레인지에서 조리했을 때 빵이 우수한 식감을 유지하면서 양호하게 퍼핑된 다는 것을 발견하였다.
Conventional breads or cakes have flour as the main ingredient, yeast is used to ferment it, and in some cases, a small amount of backing powder is added as a fermentation aid. However, the inventors believe that bread is well puffed while maintaining a good texture when cooked in a microwave oven, using no flour, or only a small amount, and no yeast, unlike the conventional bread making concept. I found that.
본 발명은 밀가루 10 내지 40 중량%, 전분류 10 내지 40 중량% 또는 밀가루와 전분류의 혼합물 10 내지 40 중량%, 당류 30 내지 53 중량%, 분말 유지류 7 내지 20 중량%, 유화제 0.1 내지 1.0 중량%, 베킹 파우더 2.2 내지 5 중량%, 탈지분유 2.5 중량% 및 총 100 중량%가 되게 하는 나머지 양의 식염 및 향료로 이루어진, 전자레인지에서 식감이 우수하게 제빵할 수 있는 컵케익 조성물을 제공한다.The present invention is 10 to 40% by weight wheat flour, 10 to 40% by weight starch or 10 to 40% by weight mixture of wheat flour and starch, 30 to 53% by weight sugar, 7 to 20% by weight powder oil, 0.1 to 1.0% by weight emulsifier It provides a cupcake composition that can be baked with a good texture in a microwave oven, consisting of%, Becking powder 2.2 to 5% by weight, skim milk powder 2.5% by weight and the remaining amount of salt and flavoring to a total of 100% by weight.
본 명세서에서 컵케익이라 함은 빵의 원료가 함유된 적당한 컵을 오븐, 전자레인지, 기타 빵을 구울 수 있는 모든 기기에서 제빵되었을 때 컵내부에 빵이 일체 로 되어 있는 상태의 것을 말한다.In the present specification, the cupcake refers to a state in which bread is integrally formed inside the cup when a suitable cup containing the raw material of bread is baked in an oven, a microwave oven, or any other apparatus capable of baking bread.
당류로는 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린 또는 올리고당류가 포함되고 유지류는 식물성 또는 동물성 쇼트닝, 대두유, 옥수수기름, 채종유, 미강유, 우지, 돈지, 팜유류 또는 해바라기유가 포함된다. 전분류는 옥수수, 감자, 소맥, 고구마 또는 타피오카가 포함되고 유화제는 글리세린지방산에스테르, 글리세린젖산지방산에스테르, 글리세린호박산지방산에스테르 또는 이들의 혼합물이 포함된다.Sugars include sugar, glucose, fructose, malt, syrup, dextrin or oligosaccharide, and oils and fats include vegetable or animal shortening, soybean oil, corn oil, rapeseed oil, rice bran oil, tallow, lard, palm oil or sunflower oil. Starches include corn, potatoes, wheat, sweet potatoes or tapioca and emulsifiers include glycerin fatty acid esters, glycerin lactic acid fatty acid esters, glycerin zucchini fatty acid esters or mixtures thereof.
베킹 파우더는 팽창제로서 식품첨가물을 2종 이상 혼합하거나 1종 또는 2종 이상 혼합한 것을 희석제와 혼합 또는 희석한 것을 말하는데 예로는 산성 피로인산나트륨, 탄산수소나트륨, 전분, 제일인산칼슘, 글루코노델타락톤, 소암모늄명반, 지방산에스테르, 푸말산나트륨, 주석산수소칼륨, 황산알미늄칼륨의 성분이 적절한 비율로 혼합된다. 사용량은 분말을 기준으로 2.2 내지 5 중량%. 이범위를 벗어난 경우 식감이 현저히 떨어진다.Baking powder refers to a mixture of two or more food additives or one or two or more food additives as diluents, mixed or diluted with diluents. Examples include acidic sodium pyrophosphate, sodium bicarbonate, starch, calcium phosphate, and glucodelta. The components of lactone, small ammonium alum, fatty acid ester, sodium fumarate, potassium hydrogen stannate and potassium aluminum sulfate are mixed in an appropriate ratio. The amount used is 2.2 to 5% by weight based on the powder. Outside this range, the texture is significantly reduced.
기타 첨가제로서는 향료, 색소 및 식염이 사용될 수 있는데 향료의 경우는 코코아 분말, 딸기향, 바닐라향, 레몬향, 포도향 등이 포함되고, 색소의 경우는 코치닐을 포함한 어떠한 천연색소도 사용가능하다. 이들 외에 식물성 쇼트닝이 추가로 사용될 수 있는데 바람직한 양은 3.1 내지 10 중량%이다.Other additives may include flavors, pigments, and salts, which include cocoa powder, strawberry, vanilla, lemon, grape, etc., and in the case of pigments, any natural pigment including cochineal may be used. . In addition to these, vegetable shortening may further be used, with the preferred amount being 3.1 to 10% by weight.
본 발명의 분말을 제조하는 방법은 통상의 기술로서 원료를 계량, 투입, 혼합 및 사별하는 공정으로 이루어진다.The method for producing the powder of the present invention comprises a process of measuring, loading, mixing, and sifting raw materials by conventional techniques.
또한, 본 발명은 밀가루 10 내지 40 중량%, 전분류 10 내지 40 중량% 또는 밀가루와 전분류의 혼합물 10 내지 40 중량%, 당류 30 내지 53 중량%, 분말 유지류 7 내지 20 중량%, 유화제 0.1 내지 1.0 중량%, 베킹 파우더 2.2 내지 5 중량%, 탈지분유 2.5 중량% 및 총 100 중량%가 되게 하는 나머지 양의 식염 및 향료로 이루어진 조성물을 용기에 넣고 계란과 혼합하여 반죽을 만든 다음 반죽이 든 용기를 전자레인지에 넣고 가열하여 컵케익을 제조하는 방법을 제공한다. In addition, the present invention is 10 to 40% by weight of wheat flour, 10 to 40% by weight starch or 10 to 40% by weight mixture of flour and starch, 30 to 53% by weight sugar, 7 to 20% by weight powder oils, 0.1 to emulsifier A composition consisting of 1.0% by weight, 2.2 to 5% by weight of baking powder, 2.5% by weight of skim milk powder and the remaining amount of salt and fragrance to 100% by weight in total is placed in a container, mixed with eggs to form a dough, and then a container containing the dough It is put in a microwave oven and heated to provide a method for producing a cupcake.
컵은 전자레인지용으로서 폴리프로필렌이나 폴리에틸렌이 처리된 용기는 어떠한 것도 사용 가능할 수 있으며 인스턴트의 관념을 도입하였을때 바람직한 컵의 크기는 원형인 경우 밑면(지름) 65 mm x 높이 85 mm x 윗면(지름) 90 mm 내지 74 mm x 79 mm x 97 mm이고 사각형의 용기로는 가로 130 mm x 세로 100 mm x 높이 35 mm 내지 150 mm x 120 mm x 50 mm에서 제빵하는 것이 퍼핑이나 식감에 있어서 보다 좋다. 계란은 한개나 두 개면 적당하고 바람직한 가열시간은 약 1분 내지 2분이며 더욱 바람직하게는 약 1분 30초이다. Cups may be used for microwave ovens. Containers with polypropylene or polyethylene may be used, and when the concept of instant is introduced, the preferred cup size is round bottom (diameter) 65 mm x height 85 mm x top (diameter) Baking at 90 mm to 74 mm x 79 mm x 97 mm and with a rectangular container at 130 mm x 100 mm x height 35 mm to 150 mm x 120 mm x 50 mm is better for puffing and texture. One or two eggs are suitable and the preferred heating time is about 1 minute to 2 minutes, more preferably about 1 minute 30 seconds.
하기 실시예로 본 발명을 예시한다. 여기에서는 인스턴트 관념을 도입하여 밑면(지름) 74 mm x 높이 79 mm x 윗면(지름) 97mm의 원형용기에서 제빵한 것을 예시한 것이다. 그러나, 이들 실시예는 본 발명을 보다 구체적으로 예시하고자 하는 목적으로 제시되는 것이지 본 발명의 범위를 이들로 한정하고자 하는 것으로 이해되어서는 아니된다.The invention is illustrated by the following examples. Here, the instant idea was introduced and baked in a round container of 74 mm in height x 79 mm in height x 97 mm in diameter. However, these examples are presented for the purpose of more specifically illustrating the present invention and are not to be understood as limiting the scope thereof.
실시예 1Example 1
설탕 46 g, 유미분 13.8 g, 소맥전분 12.1 g, 소맥분 12.1 g, 쇼트닝 7.9 g, 베킹 파우더 3.6 g, 탈지분유 2.5 g, 바닐라향 가루 0.5 g, 모노구리(유화제) 0.5 g, 소금 0.4 g, 사과산 0.1 g 및 산성피로인산나트륨 0.5 g을 고속 믹서기에 넣고 2 분정도 혼합하였다. 형성된 혼합 분말을 74 mm x 79 mm x 97 mm 크기의 종이컵에 넣은 다음 중량이 50 g인 계란 1개를 깨서 넣고 포크로 충분히 잘 섞었다. 혼합반죽이 든 용기를 전자레인지에 넣고 1분 20초간 가열하여 컵 위로 충분히 퍼핑된 컵케익을 얻었다.Sugar 46 g, milk powder 13.8 g, wheat starch 12.1 g, wheat flour 12.1 g, shortening 7.9 g, Becking powder 3.6 g, skim milk powder 2.5 g, vanilla flavor powder 0.5 g, monocopper (emulsifier) 0.5 g, salt 0.4 g, 0.1 g of malic acid and 0.5 g of acidic pyrophosphate were added to a high speed mixer and mixed for about 2 minutes. The mixed powder formed was placed in a paper cup of size of 74 mm x 79 mm x 97 mm, then broken into 1 egg weighing 50 g and mixed well with a fork. The mixed dough was placed in a microwave oven and heated for 1 minute and 20 seconds to obtain a sufficiently puffed cake over the cup.
실시예 2 - 11Examples 2-11
하기 표1에 기재된 성분과 배합비를 사용하고 실시예 1과 동일한 방법에 따라 퍼핑된 바닐라 맛 컵케익을 얻었다.Puffed vanilla flavored cupcakes were obtained following the same procedure as in Example 1 using the ingredients and blending ratios listed in Table 1 below.
표1Table 1
비교실시예 1 내지 11Comparative Examples 1 to 11
실시예 1 내지 11에서와 동일한 성분, 배합비를 사용하여 혼합분말을 만들고 74 mm x 79 mm x 97 mm 크기의 종이컵에 넣은 다음 액체 우유 50 ml를 넣어 포크로 충분히 잘 섞었다. 혼합반죽이 함유된 컵을 전자레인지에 넣고 약 2분간 가열하여 컵케익을 수득하였다.Mixing powder was made using the same ingredients and blending ratios as in Examples 1 to 11, placed in a paper cup measuring 74 mm x 79 mm x 97 mm, and 50 ml of liquid milk was mixed well with a fork. The cup containing the mixed dough was placed in a microwave oven and heated for about 2 minutes to obtain a cupcake.
비교실시예 12 내지 23Comparative Examples 12 to 23
실시예 1 내지 11에서와 동일한 성분, 배합비를 사용하여 혼합분말을 만들고 74 mm x 79 mm x 97 mm 크기의 종이컵에 넣은 다음 물 50 ml를 넣어 포크로 충분히 잘 섞었다. 혼합반죽이 함유된 컵을 전자레인지에 넣고 약 2분간 가열하여 컵케익을 수득하였다.Using the same ingredients and blending ratios as in Examples 1 to 11, a mixed powder was prepared, placed in a paper cup of 74 mm x 79 mm x 97 mm, and 50 ml of water was mixed well with a fork. The cup containing the mixed dough was placed in a microwave oven and heated for about 2 minutes to obtain a cupcake.
비교실시예 24 내지 35Comparative Examples 24-35
실시예 1 내지 11에서와 동일한 성분, 배합비를 사용하여 혼합분말을 만들고 74 mm x 79 mm x 97 mm 크기의 종이컵에 넣은 다음 중량이 50 내지 55 g인 계란 1개를 깨서 넣고 포크로 충분히 잘 섞었다. 혼합반죽이 함유된 컵을 오븐에 넣고 20분간 가열하여 컵케익을 수득하였다.Using the same ingredients and blending ratios as in Examples 1 to 11, a mixed powder was prepared and placed in a paper cup measuring 74 mm x 79 mm x 97 mm. Then, one egg weighing 50 to 55 g was broken and mixed well with a fork. It was. The cup containing the mixed dough was placed in an oven and heated for 20 minutes to obtain a cupcake.
비교실시예 36 내지 47Comparative Examples 36 to 47
실시예 1 내지 11에서와 동일한 성분, 배합비를 사용하여 혼합분말을 만들고 74 mm x 79 mm x 97 mm 크기의 종이컵에 넣은 다음 중량이 50 내지 55 g인 계란 1개를 깨서 넣고 포크로 충분히 잘 섞었다. 혼합반죽이 함유된 컵을 찜통에 넣고 20분간 가열하여 컵케익을 수득하였다.Using the same ingredients and blending ratios as in Examples 1 to 11, a mixed powder was prepared and placed in a paper cup measuring 74 mm x 79 mm x 97 mm. Then, one egg weighing 50 to 55 g was broken and mixed well with a fork. It was. The cup containing the mixed dough was put in a steamer and heated for 20 minutes to obtain a cupcake.
비교실시예 48 내지 59Comparative Examples 48 to 59
이스트를 4.1 g 사용하면서 피로인산나트륨은 첨가하지 않는 것을 제외하고 실시예 1과 동일한 성분, 배합비 및 제조공정을 사용하여 컵케익을 얻었다.Cupcake was obtained using the same component, compounding ratio, and manufacturing process as in Example 1 except that 4.1 g of yeast was not added sodium pyrophosphate.
실시예 1 내지 11에서 제조된 본 발명의 컵케익은 빵의 평균 높이가 97mm였고 반면에 비교실시예 1 내지 11에서 제조된 대조 컵케익은 40mm였으며 비교실시예 12 내지 23에서 제조된 대조 컵케익은 39mm였다. 또한, 관능평가를 5점척도(5: 매 우좋다, 4: 좋다, 3: 보통, 2: 나쁘다, 1: 매우 나쁘다)로 전문 제빵 품질검사 요원 10명에 대하여 실시하였다. 이의 평균 결과는 하기 표2에 나타낸 바와 같다.
The cupcakes of the present invention prepared in Examples 1 to 11 had an average height of bread of 97 mm, whereas the control cupcakes prepared in Comparative Examples 1 to 11 were 40 mm and the control cupcakes prepared in Comparative Examples 12 to 23 were 39 mm. . Sensory evaluation was also conducted on 10 professional bakery quality inspectors on a five-point scale (5: very good, 4: good, 3: moderate, 2: bad, 1: very bad). The average result thereof is as shown in Table 2 below.
표2Table 2
또한, 실시예 1 내지 11에서 제조된 컵케익과 비교실시예 24 내지 47에서 제조된 대조 컵케익에 대하여 동일한 관능시험을 실시하였다. 이의 평균 결과는 하기 표기 3에 나타나 있다.
In addition, the same sensory test was performed on the cupcakes prepared in Examples 1 to 11 and the control cupcakes prepared in Comparative Examples 24 to 47. Its average result is shown in the following notation 3.
표3Table 3
또한, 비교실시예 48 내지 59에서 제조된 컵케익의 평균 높이가 40mm였으며 동일하게 관능시험을 실시하였다. 이의 평균결과는 하기 표4에 나타낸 바와 같다.
In addition, the average height of the cupcakes prepared in Comparative Examples 48 to 59 was 40mm and the same sensory test was performed. The average result thereof is shown in Table 4 below.
표4Table 4
Claims (8)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669219A (en) * | 2012-05-20 | 2012-09-19 | 马胜清 | Beef pocket baked cake |
| KR101332962B1 (en) | 2010-12-24 | 2013-11-25 | 주식회사 삼양사 | Premix composition for brownie |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100394460B1 (en) * | 2001-02-21 | 2003-08-09 | 오영섭 | Bread made of sweet potato and producing method thereof |
| KR100658334B1 (en) * | 2004-05-11 | 2006-12-14 | 곽성호 | Making method of bread using tapioca starch add green tea |
| KR100711696B1 (en) * | 2005-08-16 | 2007-04-25 | 곽성호 | Method for steamed foam cakes and materials thereof |
| CN103549226A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Health-care dried-ivy mosses steamed stuffed bun and preparation method thereof |
| CN104381797A (en) * | 2014-10-11 | 2015-03-04 | 济南金王食品股份有限公司 | Waxy corn-purple sweet potato cake and preparation method thereof |
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| CN102669219A (en) * | 2012-05-20 | 2012-09-19 | 马胜清 | Beef pocket baked cake |
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| KR20010011256A (en) | 2001-02-15 |
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