KR101938108B1 - Manufacturing method of brioche with sweet pumpkin - Google Patents
Manufacturing method of brioche with sweet pumpkin Download PDFInfo
- Publication number
- KR101938108B1 KR101938108B1 KR1020180044158A KR20180044158A KR101938108B1 KR 101938108 B1 KR101938108 B1 KR 101938108B1 KR 1020180044158 A KR1020180044158 A KR 1020180044158A KR 20180044158 A KR20180044158 A KR 20180044158A KR 101938108 B1 KR101938108 B1 KR 101938108B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- pumpkin
- parts
- powder
- amber
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 단호박을 이용한 브리오슈의 제조방법에 관한 것으로, 더욱 상세하게는, 단호박을 사용하여 영양이 풍부하면서도 단호박의 사용으로 인한 이취를 제거할 수 있으며 외관에 있어서도 미감을 증대시킬 수 있도록 하는 단호박을 이용한 브리오슈의 제조방법에 관한 것이다.The present invention relates to a method for producing brioche using a pumpkin, and more particularly, to a method for manufacturing a brioche using a pumpkin which is rich in nutrition using a pumpkin and capable of removing odor due to use of a pumpkin, And a method for producing the same.
일반적으로 브리오슈는 프랑스의 전통 빵으로서, 버터와 달걀을 주성분으로 하여 제조되고 있다.Generally, brioche is a traditional French bread, made mainly of butter and eggs.
이와 같은 브리오슈의 제조방법으로는 대한민국 등록특허공보 등록번호 제10-0885168호(2009.2.23.공고)에서 소개된 바가 있으며, 이 종래기술은 호프액종을 이용하여 브리오슈를 제조하는 방법에 관한 것이다.Such a brioche production method is disclosed in Korean Registered Patent Publication No. 10-0885168 (published on Feb. 23, 2009), and this prior art relates to a method for producing briros using a hopper liquid.
그런데 이와 같이 지금까지 알려진 종래기술들은 근래에 제빵시장에서 요구되는 건강에 유익하면서 새로운 맛에 대한 소비자의 욕구의 충족에는 다소 미흡한 문제점이 있으며, 이를 위해 다양한 재료를 사용한 새로운 시도가 이루어지고 있는 실정이다.However, the conventional techniques known heretofore have a problem in that it is beneficial to the health required in the baking market in recent years, and it is somewhat unsatisfactory to satisfy the consumer's desire for new taste, and new attempts have been made using various materials for this purpose .
상기한 바와 같은 문제점을 해결하기 위해 발명된 것으로서, 본 발명은 식이섬유가 풍부하고 지방이 적어 다이어트와 변비 예방에 우수하며 특히 베타카로틴에 의한 눈 건강에 도움을 주는 재료로 근래에 각광을 받고 있는 단호박을 사용하여 현대인의 건강에 유익하면서도 단순히 죽이나 반찬, 떡 등에 단순히 함유시켜 활용하던 기존의 방식에서 벗어나 현대인의 소비가 늘고 있는 제빵 분야에 적용시킴으로써 단호박과 같은 야채의 소비를 증진시키기에 적합한 단호박을 이용한 브리오슈의 제조방법을 제공하고자 하는 데 그 목적이 있다.The present invention has been made to solve the above-mentioned problems. The present invention is to provide a dietary fiber composition which is rich in dietary fiber, low in fat and excellent in prevention of dieting and constipation, By using the pumpkin, it is applied to the baking field, which is beneficial to the health of the modern people but is simply consumed by modern people, And to provide a method for producing the used brioche.
특히, 본 발명은 색과 모양, 식감 및 맛이 모두 우수한 단호박을 이용한 브리오슈의 제조방법을 제공하고자 하는 데 목적이 있다.In particular, it is an object of the present invention to provide a process for producing brioche using a pumpkin having excellent color, shape, texture and taste.
상기한 바와 같은 과제를 해결하기 위한 수단으로, 본 발명인 단호박을 이용한 브리오슈의 제조방법은,As a means for solving the above problems, the present invention provides a method for producing a brioche using a pumpkin,
강력분 300중량부, 박력분 200중량부, 설탕 150중량부, 소금 16중량부, 분유 30중량부, 드라이 이스트 13중량부, 계란 100중량부, 우유 100중량부를 혼합하여 반죽하는 제1차 반죽단계,A first kneading step of kneading 300 parts by weight of strong powders, 200 parts by weight of powder, 150 parts by weight of sugar, 16 parts by weight of salt, 30 parts by weight of powdered milk, 13 parts by weight of dry yeast, 100 parts by weight of eggs,
버터 350중량부와 황란 200중량부를 각각 중량비로 1/2씩 나눈 후 1/2 부분을 추가하여 글루텐이 형성될 때까지 반죽한 후, 재차 나머지를 투입하여 다시 글루텐이 형성될 때까지 반죽하는 제2차 반죽단계,350 parts by weight of butter and 200 parts by weight of yellow rice were each divided into ½ portions by weight, and then 1/2 portion was added thereto to knead until gluten was formed. Then, the remaining portion was added again to knead again until gluten was formed Secondary dough stage,
혼합 및 반죽된 재료를 10℃에서 1시간 숙성하는 제1차 숙성단계,A first aging step of aging the mixed and kneaded material at 10 DEG C for 1 hour,
1차 숙성된 재료를 5℃에서 12시간 숙성하는 제2차 숙성단계,A second aging step of aging the primary aged material at 5 DEG C for 12 hours,
재차 숙성된 재료를 50중량부씩 분할하여 1~4℃에서 2일간 보관하는 제3차 숙성단계,A third aging step in which the aged material is divided into 50 parts by weight and stored at 1 to 4 DEG C for 2 days,
분할된 재료 50중량부의 상부에 크림치즈, 단호박, 아몬드 분말 및 호박씨가 중량비 400:600:200:50의 비율로 혼합된 호박 충전물 40중량부를 짜서 올리는 호박 충전물 부가단계,An amber filler addition step of squeezing up 40 parts by weight of the amber filler mixed at a ratio of 400: 600: 200: 50 by weight of cream cheese, squash, almond powder and pumpkin seeds to the upper part of 50 parts by weight of the divided material,
호박 충전물이 부가된 재료의 상부에 버터, 설탕, 아몬드 분말, 박력분, 호박 분말이 중량비 200:160:110:160:30의 비율로 혼합된 호박피를 얹는 호박피 부가단계,An amber blooming step of applying pumpkin blood mixed with butter, sugar, almond powder, whey powder and amber powder at a ratio of 200: 160: 110: 160: 30 by weight to the top of the amber filler-
호박피가 부가된 재료를 38℃, 습도 85% 상태에서 1시간 발효시키는 최종 발효단계,A final fermentation step in which the material to which amber blood has been added is fermented at 38 DEG C and 85% humidity for 1 hour,
윗불 190℃, 밑불 160℃ 상태에서 15분간 굽는 굽기 단계로 이루어지는 것을 특징으로 한다.And a baking step of baking at a temperature of 190 DEG C and a temperature of 160 DEG C for 15 minutes.
또한, 상기 굽기 단계이후에는,Further, after the burning step,
아르간오일과 나한과 파우더를 3~5:2~3 중량비로 혼합하는 단계,Mixing the argan oil and the naphtha and the powder at a weight ratio of 3 to 5: 2 to 3,
아르간 오일과 나한과 파우더 혼합물을 상기 호박피 상부를 포함하는 표면에 바르는 추가 재료 부가 단계 및An additional material addition step of applying an argan oil and a mixture of a sludge and a powder to the surface including the amber top portion and
윗불 150℃, 밑불 120℃ 상태에서 2분간 굽는 가열 단계가 더 구비되는 것을 특징으로 한다.And a heating step of bending at a temperature of 150 DEG C for 2 minutes at 120 DEG C under the atmosphere.
상기한 바와 같은 과제해결수단을 통해, 본 발명인 단호박을 이용한 브리오슈의 제조방법은 식이섬유가 풍부하고 지방이 적어 다이어트와 변비 예방에 우수하며 특히 베타카로틴에 의한 눈 건강에 도움을 주는 재료로 근래에 각광을 받고 있는 단호박을 사용하여 현대인의 건강에 유익하면서도 단순히 죽이나 반찬, 떡 등에 단순히 함유시켜 활용하던 기존의 방식에서 벗어나 현대인의 소비가 늘고 있는 제빵 분야에 적용시킴으로써 단호박과 같은 야채의 소비를 증진시킬 수 있으며, 색과 모양, 식감 및 맛이 모두 우수한 등의 이점이 있다.Through the above-mentioned problem solving means, the method of producing brioche using the pumpkin of the present invention is excellent in diet and prevention of constipation due to rich dietary fiber and low fat, By using the pumpkin in the spotlight, we can increase the consumption of vegetables such as pumpkin by applying it to the baking field, which is beneficial to the health of modern people, but is simply consumed by modern people, And has an advantage such as excellent color and shape, texture and taste.
도 1은 본 발명에 따른 단호박을 이용한 브리오슈의 제조방법을 간략히 도시한 순서도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart briefly showing a method for producing a brioche using a pumpkin according to the present invention.
본 발명에 따른 단호박을 이용한 브리오슈의 제조방법의 바람직한 실시예를 첨부된 도면을 참조하여 구체적으로 설명한다.A preferred embodiment of a method for producing a brioche using a pumpkin according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 단호박을 이용한 브리오슈의 제조방법을 간략히 도시한 순서도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart briefly showing a method for producing a brioche using a pumpkin according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 단호박을 이용한 브리오슈의 제조방법은 반죽단계, 숙성단계, 추가재 부가단계, 굽기단계를 포함하여 이루어진다.As shown in FIG. 1, the method for manufacturing a brioche using a pumpkin according to the present invention includes a dough step, an aging step, an additional re-adding step, and a baking step.
여기서, 상기 반죽단계는 재료를 혼합하고 혼합된 재료를 이용하여 반죽을 하는 과정으로서, 구체적으로, 강력분 300중량부, 박력분 200중량부, 설탕 150중량부, 소금 16중량부, 분유 30중량부, 드라이 이스트 13중량부, 계란 100중량부, 우유 100중량부를 혼합하여 반죽하는 제1차 반죽단계와, 버터 350중량부와 황란 200중량부를 각각 중량비로 1/2씩 나눈 후 1/2 부분을 추가하여 글루텐이 형성될 때까지 반죽한 후, 재차 나머지를 투입하여 다시 글루텐이 형성될 때까지 반죽하는 제2차 반죽단계로 이루어진다.Specifically, 300 parts by weight of high strength, 200 parts by weight of powder, 150 parts by weight of sugar, 16 parts by weight of salt, 30 parts by weight of powdered milk, 13 parts by weight of dry yeast, 100 parts by weight of eggs and 100 parts by weight of milk were mixed and kneaded, and 350 parts by weight of butter and 200 parts by weight of yellow rice were each divided into 1/2 by weight, Kneading until gluten is formed, and then putting the remainder again to knead again until gluten is formed.
그리고 숙성단계는 혼합되어 반죽이 완료된 재료를 숙성시키는 과정으로서, 혼합 및 반죽된 재료를 10℃에서 1시간 숙성하는 제1차 숙성단계, 1차 숙성된 재료를 5℃에서 12시간 숙성하는 제2차 숙성단계, 재차 숙성된 재료를 50중량부씩 분할하여 1~4℃에서 2일간 보관하는 제3차 숙성단계로 이루어진다.And the aging step is a process of aging the material in which the kneaded material is mixed, the first and the second aging step of aging the mixed and kneaded material at 10 DEG C for 1 hour, the first aging material being aged at 5 DEG C for 12 hours, And a third aging step in which the aged material is divided into 50 parts by weight and then stored at 1 to 4 캜 for 2 days.
그리고 추가재 부가단계는 맛과 미관을 위한 호박 충전물과 호박피를 추가하는 과정으로서, 분할된 재료 50중량부의 상부에 크림치즈, 단호박, 아몬드 분말 및 호박씨가 중량비 400:600:200:50의 비율로 혼합된 호박 충전물 40중량부를 짜서 올리는 호박 충전물 부가단계와, 호박 충전물이 부가된 재료의 상부에 버터, 설탕, 아몬드 분말, 박력분, 호박 분말이 중량비 200:160:110:160:30의 비율로 혼합된 호박피를 얹는 호박피 부가단계로 이루어진다.And the additional re-adding step is a process of adding pumpkin filling and pumpkin for taste and aesthetic appearance, wherein cream cheese, squash, almond powder and pumpkin seeds are mixed at a ratio of 400: 600: 200: 50 And the amber filler is added to the upper portion of the amber filler-added material in a weight ratio of 200: 160: 110: 160: 30 to the mixture of butter, sugar, almond powder, The pumpkin bloody part with mixed pumpkin blood is made up of steps.
여기서, 단호박은 깍뚝 썰기를 하여 투입하게 되며, 상기 호박피에는 줄무늬를 넣어 호박의 모양을 형성하게 된다.Here, the pumpkin is sliced and put into the pumpkin, and the pumpkin has a striped pattern to form the shape of an amber.
상기 추가재 부가단계 이후에는 호박피가 부가된 재료를 38℃, 습도 85% 상태에서 1시간 발효시키는 최종 발효단계가 구비된다.After the additional re-addition step, there is provided a final fermentation step of fermenting the material to which the amber blood has been added at 38 DEG C and 85% humidity for 1 hour.
상기 굽기 단계는 윗불 190℃, 밑불 160℃ 상태에서 15분간 굽는 것을 특징으로 한다.The baking step is characterized in that the baking is carried out at a temperature of 190 캜 under a blanket of 160 캜 for 15 minutes.
또한, 본 발명에서는 상기 굽기 단계이후에, 아르간오일과 나한과 파우더를 3~5:2~3 중량비로 혼합하는 단계, 아르간 오일과 나한과 파우더 혼합물을 상기 호박피 상부를 포함하는 표면에 바르는 추가 재료 부가 단계, 윗불 150℃, 밑불 120℃ 상태에서 2분간 굽는 가열 단계가 더 포함하여 이루어진다.Further, in the present invention, after the baking step, mixing the argan oil and the loose powder with 3 to 5: 2 to 3 weight ratio, adding the argan oil and the loose powder mixture to the surface including the amber top portion And a heating step of baking for 2 minutes at a material addition step, an overhead temperature of 150 ° C, and a bottom temperature of 120 ° C.
이와 같이, 아르간 오일과 나한과 파우더를 추가함으로써, 심미적인 요소를 더 높이며, 아울러 아르간 오일과 나한과 파우더 혼합물을 통해 맛의 증대를 도모하며, 아르간 오일의 강한 향을 나한과 파우더를 통해 감소시켜 이질감을 느끼지 않도록 하는 것을 특징으로 한다. 또한, 가열 단계를 통해, 아르간 오일과 나한과 파우더 혼합물의 빵과의 고착을 증대시키고 아르간 오일의 지나친 향을 제어하게 된다.In this way, by adding argan oil and nahan and powder, the aesthetic element is further enhanced. In addition, the taste of argan oil and nahan and powder mixture is increased, and the strong fragrance of argan oil is reduced through the fine powder So as not to feel a sense of heterogeneity. In addition, through the heating step, the adhesion of the argan oil and the loose and powder mixture to the bread is increased, and the excessive flavor of the argan oil is controlled.
이하, 본 발명에 따른 단호박을 이용한 브리오슈의 제조방법을 통해 제조된 브리오슈의 관능검사를 실시한 결과에 대해 설명한다. 훈련을 통해 선발된 관능요원 20명을 대상으로 5점 평점법(5점:매우 좋음, 4점:좋음, 3점:보통, 2점:나쁨, 1점:매우 나쁨)을 통해 맛, 향, 색(미감), 식감1(촉촉한 정도), 식감2(부드러운 정도)을 평가항목으로 하여 시험을 하였으며, 본 발명에 따라 정확히 제조된 브리오슈와 일반적인 브리오슈 및 단호박 케익을 비교하였다. Hereinafter, results of sensory evaluation of brioche prepared by the method of manufacturing brioche using the pumpkin according to the present invention will be described. A total of 20 sensual agents selected through training were selected by the 5 point method (5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Poor, 1 point: Very poor) The test was carried out with the color (aesthetic), texture 1 (moistness), and texture 2 (softness) as evaluation items, and the brioche accurately manufactured according to the present invention and the common brioche and pumpkin cake were compared.
본 발명에 따른 단호박을 이용한 브리오슈의 제조방법을 통해 제조된 브리오슈의 관능검사를 실시한 결과, 단호박을 이용한 브리오슈가 맛, 향, 색, 그리고 식감면에서 균등하면서도 우수한 평점을 받았다. As a result of the sensory evaluation of the brioche prepared by the method of manufacturing the brioche using the pumpkin according to the present invention, the brioche using the pumpkin received uniformly excellent scores in taste, flavor, color, and reduced fatness.
상기한 바와 같은 구성을 통해, 본 발명인 단호박을 이용한 브리오슈의 제조방법은 식이섬유가 풍부하고 지방이 적어 다이어트와 변비 예방에 우수하며 특히 베타카로틴에 의한 눈 건강에 도움을 주는 재료로 근래에 각광을 받고 있는 단호박을 사용하여 현대인의 건강에 유익하면서도 단순히 죽이나 반찬, 떡 등에 단순히 함유시켜 활용하던 기존의 방식에서 벗어나 현대인의 소비가 늘고 있는 제빵 분야에 적용시킴으로써 단호박과 같은 야채의 소비를 증진시킬 수 있으며, 색과 모양, 식감 및 맛이 모두 우수한 등의 이점이 있다.Through the above-described constitution, the method of producing brioche using the pumpkin of the present invention is excellent in diet and prevention of constipation due to abundance of dietary fiber, low fat, and particularly, as a material to help the eye health by beta carotene, By using the received pumpkin, it is possible to increase the consumption of vegetables such as pumpkin by applying it to the baking field, which is beneficial to the health of modern people, but is simply consumed by modern people, , Color and shape, texture and taste are all excellent.
Claims (1)
버터 350중량부와 황란 200중량부를 각각 중량비로 1/2씩 나눈 후 1/2 부분을 추가하여 글루텐이 형성될 때까지 반죽한 후, 재차 나머지를 투입하여 다시 글루텐이 형성될 때까지 반죽하는 제2차 반죽단계,
혼합 및 반죽된 재료를 10℃에서 1시간 숙성하는 제1차 숙성단계,
1차 숙성된 재료를 5℃에서 12시간 숙성하는 제2차 숙성단계,
재차 숙성된 재료를 50중량부씩 분할하여 1~4℃에서 2일간 보관하는 제3차 숙성단계,
분할된 재료 50중량부의 상부에 크림치즈, 단호박, 아몬드 분말 및 호박씨가 중량비 400:600:200:50의 비율로 혼합된 호박 충전물 40중량부를 짜서 올리는 호박 충전물 부가단계,
호박 충전물이 부가된 재료의 상부에 버터, 설탕, 아몬드 분말, 박력분, 호박 분말이 중량비 200:160:110:160:30의 비율로 혼합된 호박피를 얹는 호박피 부가단계,
호박피가 부가된 재료를 38℃, 습도 85% 상태에서 1시간 발효시키는 최종 발효단계,
윗불 190℃, 밑불 160℃ 상태에서 15분간 굽는 굽기 단계로 이루어지며,
상기 굽기 단계 이후에는,
아르간오일과 나한과 파우더를 3~5:2~3 중량비로 혼합하는 단계,
아르간 오일과 나한과 파우더 혼합물을 상기 호박피 상부를 포함하는 표면에 바르는 추가 재료 부가 단계 및
윗불 150℃, 밑불 120℃ 상태에서 2분간 굽는 가열 단계가 더 구비되는 것을 특징으로 하는
단호박을 이용한 브리오슈의 제조방법
A first kneading step of kneading 300 parts by weight of strong powders, 200 parts by weight of powder, 150 parts by weight of sugar, 16 parts by weight of salt, 30 parts by weight of powdered milk, 13 parts by weight of dry yeast, 100 parts by weight of eggs and 100 parts by weight of milk,
350 parts by weight of butter and 200 parts by weight of yellow rice were each divided into ½ portions by weight, and then 1/2 portion was added thereto to knead until gluten was formed. Then, the remaining portion was added again to knead again until gluten was formed Secondary dough stage,
A first aging step of aging the mixed and kneaded material at 10 DEG C for 1 hour,
A second aging step of aging the primary aged material at 5 DEG C for 12 hours,
A third aging step in which the aged material is divided into 50 parts by weight and stored at 1 to 4 DEG C for 2 days,
An amber filler addition step of squeezing up 40 parts by weight of the amber filler mixed at a ratio of 400: 600: 200: 50 by weight of cream cheese, squash, almond powder and pumpkin seeds to the upper part of 50 parts by weight of the divided material,
An amber blooming step of applying pumpkin blood mixed with butter, sugar, almond powder, whey powder and amber powder at a ratio of 200: 160: 110: 160: 30 by weight to the top of the amber filler-
A final fermentation step in which the material to which amber blood has been added is fermented at 38 DEG C and 85% humidity for 1 hour,
And a baking step of baking for 15 minutes at a temperature of 190 占 폚 under a blanket of 160 占 폚,
After the burning step,
Mixing the argan oil and the naphtha and the powder at a weight ratio of 3 to 5: 2 to 3,
An additional material addition step of applying an argan oil and a mixture of a sludge and a powder to the surface including the amber top portion and
Wherein the heating step further comprises a heating step of baking at a temperature of 150 DEG C for 2 minutes at a temperature of 120 DEG C
Manufacturing method of brioche using pumpkin
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180044158A KR101938108B1 (en) | 2018-04-16 | 2018-04-16 | Manufacturing method of brioche with sweet pumpkin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180044158A KR101938108B1 (en) | 2018-04-16 | 2018-04-16 | Manufacturing method of brioche with sweet pumpkin |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020190002017A Division KR20190120693A (en) | 2019-01-08 | 2019-01-08 | Manufacturing method of brioche with sweet pumpkin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101938108B1 true KR101938108B1 (en) | 2019-01-11 |
Family
ID=65028271
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180044158A KR101938108B1 (en) | 2018-04-16 | 2018-04-16 | Manufacturing method of brioche with sweet pumpkin |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101938108B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102118742B1 (en) * | 2019-12-31 | 2020-06-03 | 김민철 | Manufacturing method of bread using sweet pumpkin and cheese |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100885168B1 (en) | 2008-10-29 | 2009-02-23 | (주)위엠비 | Manufacturing method for brioche |
| KR101893496B1 (en) | 2016-08-11 | 2018-10-04 | 씨제이푸드빌 주식회사 | Brioche bread containing a soft picture and manufacturing method thereof |
-
2018
- 2018-04-16 KR KR1020180044158A patent/KR101938108B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100885168B1 (en) | 2008-10-29 | 2009-02-23 | (주)위엠비 | Manufacturing method for brioche |
| KR101893496B1 (en) | 2016-08-11 | 2018-10-04 | 씨제이푸드빌 주식회사 | Brioche bread containing a soft picture and manufacturing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 사진으로 따라하는 제과제빵 실기, 정인창 외, 훈민사, 2005년 3월, pp 322-326. |
| 안암 디어브레드: 단호박브리오슈, 망고브리오슈, 네이버 블로그(2014.06.28.), 인터넷(URL:https://danakimm.blog.me/220041609175) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102118742B1 (en) * | 2019-12-31 | 2020-06-03 | 김민철 | Manufacturing method of bread using sweet pumpkin and cheese |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101736207B1 (en) | The Corn bread with Squid ink and the manufacturing method thereof | |
| KR101720860B1 (en) | Manufacturing method of bread using rye sourdough | |
| KR102369683B1 (en) | Manufacture method for rice baguette Containing condensed milk | |
| KR20110084824A (en) | Composition for manufacturing gluten-free rice cookie and manufacturing method thereof | |
| KR101724664B1 (en) | Bread containing mashed sweet potato and method for manufacturing the same | |
| KR20210077216A (en) | The method of manufacturing bread contained sweet pumpkin and red rice | |
| KR20200145141A (en) | Bread manufacturing method and bread produced by the method | |
| RU2673189C2 (en) | Method for producing a filled biscuit bakery product with long shelf life | |
| KR101771099B1 (en) | The Corn bread and the manufacturing method thereof | |
| KR20130066324A (en) | Rice dough composition and confectionery food manufactured thereby | |
| KR101938108B1 (en) | Manufacturing method of brioche with sweet pumpkin | |
| KR102104078B1 (en) | Fried bagel containing with Wheat germ and manufacturing method thereof | |
| RU2689715C1 (en) | Method for preparing dietary custard-semi-finished product | |
| KR102621015B1 (en) | Bread with Acorn pollen and preparation method thereof | |
| KR100451057B1 (en) | Glutinous barley bread, and the processing method | |
| KR102577857B1 (en) | Manufacture method for bread using Allium fistulosumL | |
| KR20160056544A (en) | Ginseng pie and manufacturing method of the same | |
| KR20190120693A (en) | Manufacturing method of brioche with sweet pumpkin | |
| JP2007244235A (en) | Production process of breads | |
| KR101915603B1 (en) | Manufacturing Method of Bread and Bread Produced by Using The Same | |
| KR20180061656A (en) | Rice cake castella and the manufacturing method | |
| KR101546223B1 (en) | Functional beet bread composition and its manufacturing method | |
| KR101906109B1 (en) | Manufacturing method of bean jam bun containing mugwort and rice | |
| RU2360420C2 (en) | Diet-bread manufacturing method | |
| KR20150058136A (en) | Product method of three layer bread with castella, cream |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A107 | Divisional application of patent | ||
| GRNT | Written decision to grant |