KR101801333B1 - Manufacturing method for creams for decoration of cakes and creams for decoration of cakes manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing cake decorating cream and cake decorating cream prepared using the same. According to the present invention, the method for preparing cake decorating cream includes: a first butter cutting step of grinding and aging butter at a constant temperature (S100); a milk mixture preparing step of preparing a milk mixture to be mixed with the butter (S200); a butter and milk mixture blending step of blending the aged butter and the milk mixture (S300); a first punching step of preparing first cream by pressurizing the butter and milk mixture (S400); a refrigerating step of storing the first cream in a refrigerator (S500); a second butter cutting step of grinding and aging butter at a constant temperature (S600); a fresh cream preparing step of preparing a fresh cream mixture to be mixed with the butter (S700); a butter and fresh cream mixture blending step of blending the butter and the fresh cream mixture so as not to contain air by using a blender (S800); a second punching step of preparing second cream by pressurizing the butter and fresh cream mixture (S900); a food coloring step of adding food colors to the second cream (S1000); and a cream mixing step of preparing cake decorating cream by mixing the first cream and the colored second cream (S1100). According to the above-described steps, the cake decorating cream can have superior elasticity and adhesiveness and is capable of being decorated on the cake in a dewdrop shape and adding aesthetic impressions to the cake.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a cream for cake ornamental cream,

The present invention relates to a process for producing a cream for cake ornaments, and more particularly to a process for producing a cream for cake ornamentation, which can impart a sense of beauty to the cake by dew-shaping it with excellent elasticity and cohesiveness And a cake ornamental cream produced thereby.

Generally, cakes are prepared by mixing appropriate materials such as sugar, eggs, flour (starch), butter (margarine, vegetable oil), milk, cream, cream, liquor, lemon, chocolate, coffee, fruit, Nowadays, it is very familiar with our daily life, and it is widely used for various celebrations such as birthday, entrance, graduation, or to commemorate such events as engagement or marriage.

Recently, a variety of character cakes and ice cream cakes for young people with a strong character have appeared, and thus, various types of cakes have been widely used. From the standpoint of a consumer, it is also possible to use them only for celebration and for cakes It is a reality that it is used as a form of incidental play to bring celebration with the cake rather than to be used as.

In recent years, as the consumption of cakes increases, so-called franchise-type sales methods, in which cakes are mass-produced and packaged at a manufacturing factory and supplied to a retailer, are becoming mainstream.

A typical cake mass produced in such a cake manufacturing factory is prepared by applying a syrup to the cake in the form of a three-sided sponge-like cake sheet in the lateral direction and then applying a syrup between the sheet and the sheet, and then applying cream, jam, pineapple, After putting various fruits and sanding in the form of the original cake sheet, icing which is done by covering the surface of the cake sheet with the coating such as fresh cream which is the main material of sugar, etc. and coating the soak, , Cocoa powder and so on.

In recent years, cakes using rice, especially Korean traditional rice cake, have been developed and sold on the market, rather than cakes such as fresh cream, in addition to well-being winds. In order to provide a colorful and beautiful appearance in cake using rice cake, And sells it by raising the value of the product.

However, conventionally, in the case of producing rice dough for decorating or decorating, water present in the dough is discharged to the outside, resulting in hardening of the finished decorative dough, resulting in loss of storage stability, There is a problem that storage and storage are poor due to deterioration, thereby limiting distribution of products.

Accordingly, the inventor of the present invention has been studying a method of manufacturing a decorative cream for imparting a sense of beauty to a cake while manufacturing a decorative cream which can be expressed in dew form by using a material such as butter, milk, cream or the like The present inventors confirmed that it is possible to impart an aesthetic sensation to the cake with excellent elasticity and cohesiveness and completed the present invention.

Domestic Registration No. 10-1717747 (registered on March 13, 2017) Domestic Registration No. 10-1577632 (registered on December 09, 2015) Domestic registered patent No. 10-1460339 (registered on November 04, 2014)

The present invention provides a method for producing a cake ornamental cream having a good elasticity and cohesiveness and imparting a sense of aesthetics to the cake by decorating it with a dew-like shape, and a cream for cakes prepared by the method.

Unlike the conventional method of producing foam in the form of a cream by mixing with air using a foaming machine, the present invention provides a method of manufacturing a cream for cake decorations, which is capable of improving cake-decorating workability by blending, To provide a cake ornamental cream.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

A method for manufacturing a cream for cake decorating according to the present invention includes: a first butter-cutting step (S100) in which butter is crushed and then kept at a constant temperature for aging; Preparing a milk mixture (S200) for preparing a milk mixture to be mixed with the butter; A butter and milk mixture blending step (S300) of mixing the aged butter and milk mixture; A first punching step (S400) of applying a pressure to the butter and milk mixture to produce a first cream; (S500) for refrigerating and storing the first cream; A second butter-cutting step (S600) in which the butter is crushed and stored at a constant temperature and aged; A whipped cream mixture preparation step (S700) for preparing a fresh cream mixture to be mixed with the butter; A butter and fresh cream mixture blending step (S800) for mixing the aged butter and fresh cream mixture using a blender so that air is not trapped; A second punching step (S900) of applying a pressure to the butter and fresh cream mixture to produce a second cream; A dyeing step (S1000) of adding a dye to the second cream; And a cream mixing step (S1100) of mixing the first cream and the pigment added with the second cream to produce a cream used for decorating the cake.

In the first butter cutting step S100, 400 to 500 parts by weight of butter having a temperature of 16 ° C or lower is prepared and crushed by a crusher. The crushed butter is stored at 15 to 17 ° C for aging, S200), the milk mixture is prepared by mixing 100 to 150 parts by weight of milk, 30 to 50 parts by weight of marshmallow, 80 to 120 parts by weight of fructose and 60 to 75 parts by weight of starch syrup, wherein the milk mixture is mixed with milk and marshmallow, To 900 W of microwave for 1 to 2 minutes, and the mixture is mixed with a blender. The resulting mixture of milk and marshmallow is mixed with fructose and starch syrup, followed by chilling and aging at a temperature of 8 to 12 ° C for 40 to 80 minutes In the butter and milk mixture blending step (S300), the aged butter and milk mixture is maintained at a temperature of 8 to 12 DEG C, and then rotated at a rotation speed of 20,000 to 25,000 rpm Road 1 to 2 minutes mixing, and the cold storage idle step (S500) for may proceed by refrigerated storage for 20 to 40 minutes in the cold storage device of the first cream 1 to 5 ℃ temperature.

In the second butter cutting step (S600), 400 to 500 parts by weight of butter having a temperature of 16 DEG C or less is prepared and crushed by a crusher. The crushed butter is stored at 15 to 17 DEG C for aging, S700), the fresh cream mixture comprises 100 to 150 parts by weight of fresh cream, 80 to 120 parts by weight of fructose and 60 to 75 parts by weight of starch syrup, wherein the fresh cream mixture is mixed with fresh cream, fructose and syrup, Wherein the butter and fresh cream mixture blend step (S800) is performed by maintaining the aged butter and fresh cream mixture at a temperature of 8 to 12 占 폚, followed by 20,000 to 25,000 rpm for 2 to 4 minutes. In the cream mixing step (S1100), the first cream and the second cream-added second cream are mixed at a weight ratio of 85:15 to 95: 5 And the cream for cake ornamentation completed through the cream mixing step (S1100) maintains a temperature of 17 to 19 DEG C, and the ornamental cream may have transparency.

In addition, the present invention includes a cake ornamental cream produced by the above-described production method.

The details of other embodiments are included in the detailed description.

The cake ornamental cream according to the present invention has excellent elasticity and cohesiveness and can be decorated with a dew shape to give a sense of aesthetics to the cake.

Unlike the conventional method in which the cream for cake ornamental cream according to the present invention is prepared by mixing with air using a whisk, it can be blended to improve the dough-like elasticity and improve the cake decorating workability.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing a cream for cake decorating according to the present invention.
FIG. 2 is a photograph showing a cake decorated with dew using a cream for cake decorating according to the present invention. FIG.
FIGS. 3 and 4 are photographs showing the elasticity and cohesiveness of the cake cream according to the present invention. FIG.
Figs. 5 and 6 are photographs showing a cake decorating cream (inventive cream) manufactured according to an embodiment and a conventional cake decorating cream (conventional cream) sold on the market according to Comparative Example 1. Fig.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a cake cream according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart for explaining a method of manufacturing a cream for cake decorating according to the present invention, FIG. 2 is a photograph showing a cake decorated with dew using the cream for cake decorating according to the present invention, FIGS. 3 and 4 2 is a photograph showing the elasticity and cohesiveness of the cake cream according to the present invention.

1 to 4, a method of manufacturing a cream for cake decorating according to the present invention includes a first butter cutting step S100, a milk mixture preparing step S200, a butter and milk mixture blending step S300, The first butter cutting step S600, the fresh cream mixture manufacturing step S700, the butter and fresh cream mixture blending step S800, the second punching step S900, the dyeing step S600, (S1000) and a cream mixing step (S1100).

1. First butter cutting step (S100)

The first butter cutting step S100 is a step of finely crushing the butter, crushing the butter, storing the butter at a constant temperature, and aging the butter.

In the first butter cutting step (S100), 400 to 500 parts by weight of butter having a temperature of 16 DEG C or less is prepared and crushed by a crusher. The crushed butter is stored at 15 to 17 DEG C and aged to soften the butter .

2. Milk mixture preparation step (S200)

The milk mixture preparation step (S200) is a step of producing a milk mixture to be mixed with the butter.

In the milk preparation step (S200), a milk mixture may be prepared by mixing milk, marshmallow, crystalline fructose, and millet, wherein the milk mixture comprises 100 to 150 parts by weight of milk, 30 to 50 parts by weight of marshmallow, 120 to 60 parts by weight of starch syrup may be used.

In order to prepare the milk mixture in the milk mixture preparation step (S200), milk and marshmallow are first mixed and then heated in a microwave of 700 to 900 W for 1 to 2 minutes, and the mixture of the heated milk and marshmallow is mixed with a hand blender Can be finely ground.

Next, a mixture of milk, marshmallow, crystalline fructose and starch syrup mixed evenly is prepared by mixing the ground milk and the mixture of marshmallow with the crystalline fructose and the syrup and then chilling and matured at a temperature of 8 to 12 캜 for 40 to 80 minutes. Can be prepared.

In the milk preparation step (S200), milk and marshmallow may be mixed and then heated using microwaves of a microwave oven. By heating the mixture of milk and marshmallow with the microwave, the milk and marshmallow can be sterilized, The storage stability of the cake ornamental cream according to the invention can be secured.

3. Blending the butter and milk mixture (S300)

The butter and milk mixture blending step (S300) is a step of mixing the aged butter and milk mixture using a blender.

In the blending step (S300) of the butter and milk mixture, the aged butter and milk mixture is put into a blender and mixed at a high speed. The aged butter and milk mixture is maintained at a temperature of 8 to 12 DEG C, rpm < / RTI > for 1 to 2 minutes.

In the present invention, the aged butter and milk mixture can be mixed at a high speed in a short period of time to prevent the infiltration of air, thereby improving the elasticity and cohesiveness of the cake ornamental cream.

That is, conventionally, the cream used for cake decorating is mixed with a whipper so that air permeates into the cream. In the case of producing a cream using the above-described whipping machine, the cream produced by infiltration of air has poor physical properties, And cohesiveness may be weak.

However, in the present invention, by mixing the aged butter and milk mixture at a low temperature and a high rotation speed within a short period of time, it is possible to prevent the air from penetrating and to improve the elasticity and cohesiveness of the cream to be produced.

4. In the first punching step (S400)

The first punching step (S400) is a step of producing a first cream by applying pressure to the butter and milk mixture to enhance the elasticity and cohesion of the butter and milk mixture.

The first punching step (S400) may be performed by manually pressing the butter and milk mixture (by pressing) or by punching using a known kneader or the like. By punching the butter and milk mixture as described above, And the elasticity and cohesiveness of the first cream prepared by removing air or air bubbles which may be contained in the milk mixture can be improved.

5. Refrigeration pause stage (S500)

The refrigerating stopping step (S500) is a step of storing refrigeration for stabilizing the physical properties of the first cream.

The cooling step (S500) may be performed by refrigerating the first cream in a refrigerator at a temperature of 1 to 5 DEG C for 20 to 40 minutes. After the first cream is stored in a cold state at a low temperature, The physical properties of the cream can be stabilized and the elasticity and cohesiveness of the first cream can be further improved.

6. Second butter cutting step (S600)

The second butter cutting step (S600) is a step of finely crushing the butter, crushing the butter, storing the butter at a constant temperature, and aging the butter.

In the second butter cutting step (S600), 400 to 500 parts by weight of butter having a temperature of 16 DEG C or less is prepared and crushed by a crusher. The crushed butter is stored at 15 to 17 DEG C and aged to soften the butter .

7. Fresh cream mixture preparation step (S700)

The fresh cream mixture preparation step (S700) is a step of producing a fresh cream mixture to be mixed with the butter.

The whipped cream mixture may be prepared by mixing 100 to 150 parts by weight of fresh cream, 80 to 120 parts by weight of fructose, 60 to 75 parts by weight of starch syrup, Addition may be used.

In order to prepare the fresh cream mixture in the fresh cream mixture preparation step (S700), fresh cream, fructose and starch syrup are mixed and finely ground using a hand blender, and then the mixture is aged at a temperature of 8 to 12 캜 for 30 to 60 minutes Whereby a whipped cream mixture in which whipped cream, fructose fructose and starch syrup are uniformly mixed can be produced.

8. Blending the butter and fresh cream mixture (S800)

The butter and fresh cream mixture blending step (S800) is a step of mixing the aged butter and fresh cream mixture so that air is not collected using a blender.

In the blending step (S800) of the butter and fresh cream mixture, the aged butter and fresh cream mixture are put into a blender and mixed at a high speed. The aged butter and fresh cream mixture are maintained at a temperature of 8 to 12 캜, rpm < / RTI > for 2 to 4 minutes.

In the present invention, it is possible to improve the elasticity and cohesiveness of the cake ornamental cream produced by mixing the aged butter and fresh cream mixture at a high speed in a short period of time to prevent air from penetrating.

9. Second punching step (S900)

The second punching step (S900) is a step of applying pressure to the butter and fresh cream mixture to enhance the elasticity and cohesion of the butter and fresh cream mixture to produce the second cream.

The second punching step (S900) may be performed by manually applying a pressure to the butter and fresh cream mixture (by pressurizing) or by punching using a known kneader or the like. By punching the butter and fresh cream mixture as described above, And the elasticity and cohesiveness of the second cream, which is produced by removing air or air bubbles which may be contained in the fresh cream mixture, can be improved.

10. Dye addition step (S1000)

The dyeing step (S1000) is a step of adding a dye to the second cream.

In the present invention, the coloring matter can be added to the second cream. The coloring matter is added to the second cream and mixed with the second cream as described above, and then the second cream added with the coloring matter is mixed with the first cream. The color can be easily produced.

The coloring matter added to the second cream may be variously formed according to the preference of the manufacturer and consumer with a known coloring matter. For the sake of convenience of description and technical clarity of the present invention, a detailed description of the coloring matter is omitted .

11. Cream mixing step (S1100)

The cream mixing step S1100 is a step of mixing the first cream and the second cream added with the pigment to prepare a cream for use in cake decorating.

In the cream mixing step S1100, the color of the cream to be produced can be easily produced by mixing the pigment added with the second cream with the first cream, wherein the first cream and the second cream added with the pigment have an 85: 15 to 95: 5 by weight.

In addition, in the present invention, the cream for cake or cake prepared through the cream mixing step (S1100) can be stored at a temperature of 17 to 19 ° C to be stored in an optimal temperature range for cake decorating, thereby improving workability .

In addition, in the present invention, the cream for cake or cake manufactured through the cream mixing step (S1100) has transparency. Due to the transparency, when the cream is decorated in a dew shape, .

The present invention can be used as a cake ornamental cream by using the cream prepared by the above-mentioned method, so that the cake can be decorated with a dew-like shape with excellent elasticity and cohesiveness, thereby imparting aesthetic feeling to the cake.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, with reference to the accompanying drawings, embodiments of a method of manufacturing a cream for cake decorating according to the present invention will be described in more detail.

<Examples>

First, 450 parts by weight of butter having a temperature of 16 DEG C or less was pulverized and stored at a temperature of 16 DEG C and aged. 120 parts by weight of milk and 40 parts by weight of marshmallow were heated in a microwave oven for 1 minute and 30 seconds, And 68 parts by weight of starch syrup were mixed, followed by refrigeration-aging at a temperature of 10 DEG C for 60 minutes.

Next, the aged butter and milk mixture was maintained at a temperature of 10 ° C, rapidly mixed at a rotation speed of 20,000 to 25,000 rpm for 1 minute and 30 seconds, and then punched to prepare a first cream.

Next, 450 parts by weight of butter having a temperature of 16 DEG C or lower was crushed and stored at a temperature of 16 DEG C for aging. 120 parts by weight of fresh cream, 100 parts by weight of fructose and 68 parts by weight of starch syrup were mixed, , The whipped cream, the crystalline fructose and the syrup were uniformly mixed to prepare a whipped cream mixture.

Then, the aged butter and whipped cream mixture was maintained at a temperature of 10 캜, rapidly mixed at a rotation speed of 20,000 to 25,000 rpm for 3 minutes, and punched to prepare a second cream.

Next, after the edible pigment is added to the second cream, the first cream and the second cream added with the pigment are mixed in a weight ratio of 90:10 so that air is not collected, A cake ornamental cream was prepared which could be prepared in the form as indicated.

&Lt; Comparative Example 1 &

A cream for cake ornaments sold on the market was prepared and used as Comparative Example 1. In Comparative Example 1, cream prepared in the form of foam, which was manufactured using a whipper, was used.

&Lt; Comparative Example 2 &

Creams were prepared using the same materials as in Example 1, but in Comparative Example 2, cream for cake decorations was prepared using only the first cream.

&Lt; Comparative Example 3 &

Creams were prepared using the same materials as in Example 1, but in Comparative Example 3, cream for cake decorations was made using only the second cream.

1. Elasticity and cohesion test

The cream for cakes prepared according to the above example was placed in a sachet (a container for weaving cream), and then the container was pressed so that the cream was ejected to one end of the sachet.

The elasticity and cohesion of the jetted cream were visually observed.

Referring to FIGS. 3 and 4, it can be seen that the cream for cake decorating according to the present invention keeps the shape constant without breaking the cream even when it is squeezed with a thin thickness.

2. Visual observation of cake cream

The appearance color of the cake decorating cream prepared according to the above example and the conventional cake decorating cream sold on the market according to the comparative example 1 were visually observed.

Figs. 5 and 6 are photographs showing a cake decorating cream (inventive cream) manufactured according to an embodiment and a conventional cake decorating cream (conventional cream) sold on the market according to Comparative Example 1. Fig.

Referring to FIGS. 5 and 6, the cake decorating cream (inventive cream) manufactured according to the embodiment is ivory-colored and transparent, while the conventional cake decorating cream according to Comparative Example 1 ) Appears white (white) and appears to be opaque.

The inventive cream (inventive cream) manufactured according to the above example can be more improved in esthetic feeling than conventional cake ornamental cream (conventional cream), and can provide a colorful and beautiful appearance to the cake.

3. Measurement of elasticity of cake cream

The surface of the cake cream prepared by the above examples and comparative examples was pressed with a finger and then the relative degree of restoration was measured.

<Measurement of elasticity of cake cream> division Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Elasticity Very good Very bad usually usually

Referring to Table 1, it can be confirmed that the elasticity of the cream for cake ornaments according to the present invention is excellent.

It is considered that the cake ornamental cream prepared by the example made the texture of the cream made by punching to make the texture of the cake ornamental cream excellent in elasticity.

Unlike the cream for cake decorating (Comparative Example 1), which is conventionally produced by mixing the aged butter and milk mixture, the butter and fresh cream mixture at a low temperature and a high rotation speed within a short period of time to prevent air from infiltrating, It was confirmed that the cohesiveness was improved.

4. Measure moisture content of cake cream after 10 hours (10 hours)

The cream for cake ornamentation prepared according to the above Examples and Comparative Examples was allowed to stand for 10 hours, and then the content of water contained in the cream for cake ornaments was measured.

<Measurement of moisture content of cake cream after 10 hours (10 hours)> Example Comparative Example 1 Comparative Example 2 Comparative Example 3 first After 10H first After 10H first After 10H first After 10H Moisture content
(%) 6.5 6.1 7.0 3.2 6.8 5.2 7.7 5.4

Referring to Table 2, it can be seen that the cream for cake ornamental cake prepared according to the Examples contains much moisture in the cream even after lapse of 10 hours.

This is because the cake for decorative use according to the embodiment is punched to make the texture of the cake for decorating the cake, and the mixture of the aged butter and the milk or the mixture of the butter and the cream is mixed at a low temperature and a high rotation speed within a short period of time, It is judged that the moisture loss is prevented over time.

Conventionally, when preparing a cream for cake ornaments, the cream is prepared in the form of a foam using a whipper. The cream thus produced is easily broken, and the water contained in the cream is lost, It is possible to cause a crumbling phenomenon. The cream for cake or cake according to the embodiment of the present invention minimizes water loss over time, so that workability can be improved without crushing the cream for cake decorating.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (4)

A first butter cutting step (S100) in which butter is crushed and then kept at a constant temperature for aging;
Preparing a milk mixture (S200) for preparing a milk mixture to be mixed with the butter;
A butter and milk mixture blending step (S300) of mixing the aged butter and milk mixture;
A first punching step (S400) of producing a first cream by applying pressure to the butter and milk mixture manufactured in step S300;
(S500) for refrigerating and storing the first cream;
A second butter-cutting step (S600) in which the butter is crushed and stored at a constant temperature and aged;
A whipped cream mixture preparation step (S700) for producing a fresh cream mixture to be mixed with the butter in the step S600;
Mixing the butter and fresh cream mixture in step S600 so as to prevent the air from being collected using a blender (S800);
A second punching step (S900) of applying a pressure to the butter and fresh cream mixture prepared in the step S800 to produce a second cream;
A dyeing step (S1000) of adding a dye to the second cream; And
And a cream mixing step (S1100) of mixing the first cream and the pigment added with the second cream to produce a cream used for decorating the cake.
The method according to claim 1,
In the first butter cutting step S100, 400 to 500 parts by weight of butter having a temperature of 16 DEG C or less is prepared and crushed by a crusher. The crushed butter is stored at 15 to 17 DEG C for aging,
In the milk mixture preparation step (S200), 100 to 150 parts by weight of milk, 30 to 50 parts by weight of marshmallow, 80 to 120 parts by weight of fructose and 60 to 75 parts by weight of starch syrup are used,
The milk mixture is prepared by mixing milk and marshmallow, heating the mixture for 1 to 2 minutes with a microwave of 700 to 900 W and changing to a blender, mixing the ground milk and the mixture of marshmallow with crystalline fructose and millet, &Lt; / RTI &gt; for 40 to 80 minutes,
In the butter and milk mixture blending step (S300), the aged butter and milk mixture is maintained at a temperature of 8 to 12 DEG C and mixed for 1 to 2 minutes at a rotation speed of 20,000 to 25,000 rpm,
Wherein the refrigerating stopping step S500 is performed by refrigerating the first cream in a refrigerator at a temperature of 1 to 5 DEG C for 20 to 40 minutes.
3. The method of claim 2,
In the second butter cutting step (S600), 400 to 500 parts by weight of butter having a temperature of 16 DEG C or less is prepared and crushed by a crusher. The crushed butter is stored at 15 to 17 DEG C for aging,
In the fresh cream mixture preparation step (S700), 100 to 150 parts by weight of fresh cream, 80 to 120 parts by weight of fructose and 60 to 75 parts by weight of starch syrup are used,
The whipped cream mixture is prepared by mixing fresh cream, fructose and starch syrup, blending with a blender, chilling and aging at a temperature of 8 to 12 캜 for 30 to 60 minutes,
The butter and fresh cream mixture blending step (S800) is performed by maintaining the aged butter and fresh cream mixture at a temperature of 8 to 12 DEG C and mixing at a rotation speed of 20,000 to 25,000 rpm for 2 to 4 minutes,
In the cream mixing step S1100, the first cream and the second cream added with the pigment are mixed at a weight ratio of 85:15 to 95: 5, and the cream for cake decorating completed through the cream mixing step (S1100) Maintaining a temperature of 17-19 &lt; 0 &gt; C, wherein said ornamental cream has transparency.
A cake ornamental cream characterized by being produced by the method of any one of claims 1 to 3.

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