KR20060005693A - Cream typed greentea cake and manufacturing process - Google Patents

Cream typed greentea cake and manufacturing process Download PDF

Info

Publication number
KR20060005693A
KR20060005693A KR1020040054607A KR20040054607A KR20060005693A KR 20060005693 A KR20060005693 A KR 20060005693A KR 1020040054607 A KR1020040054607 A KR 1020040054607A KR 20040054607 A KR20040054607 A KR 20040054607A KR 20060005693 A KR20060005693 A KR 20060005693A
Authority
KR
South Korea
Prior art keywords
green tea
cake
castella
fresh cream
mixing
Prior art date
Application number
KR1020040054607A
Other languages
Korean (ko)
Other versions
KR100586696B1 (en
Inventor
오승근
Original Assignee
오승근
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 오승근 filed Critical 오승근
Priority to KR1020040054607A priority Critical patent/KR100586696B1/en
Publication of KR20060005693A publication Critical patent/KR20060005693A/en
Application granted granted Critical
Publication of KR100586696B1 publication Critical patent/KR100586696B1/en

Links

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/34—Animal 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
    • B65B25/18—Wrapping sliced bread

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • Confectionery (AREA)

Abstract

본 발명은 떠먹는 녹차케익의 제조방법 및 동 제조방법에 의하여 제조된 녹차케익에 관한 것으로서 제1공정의 녹차카스테라를 만드는 세부단계는 제1단계 설탕 100g과 계란노른자 150g을 혼합하여 휘핑하는 단계, 제2단계 버터 200g과 화이트초코렛 250g과 생크림 100g을 혼합하여 중탕을 만드는 단계, 제3단계 녹차가루 45g을 박력밀가루 40g과 강력밀가루 40g를 함유한 밀가루와 혼합하는 단계, 제4단계 흰자 350g과 설탕 100g을 혼합하여 머랭(meringue)시키는 단계, 제5단계 상기 각 단계에서 생성된 각 재료를 각 단계의 재료순으로 혼합하여 교반하는 단계, 제6단계 제5단계에서 생성된 재료를 아랫불 150oc, 윗불 160oc에서 밀폐된 오븐에서 1시간동안 구워내는 단계를 포함하는 녹차카스테라를 만드는 제1공정과; 제2공정으로서 생크림 500g에 화이트초코렛 250g을 혼합하여 약 80oc 내외의 약한 불에 녹여내어 화이트초코렛 생크림을 만드는 공정과; 제3공정으로서 제1공정에서 만들어진 녹차카스테라 약1,100g(수분증발후 중량)과 제2공정에서 만들어진 화이트초코렛 생크림 약750g을 교반하여 소정의 용량으로 규정된 컵에 나누어 담아 포장하는 공정을 포함하는 녹차케익 제조방법.The present invention relates to a manufacturing method of a floating green tea cake and a green tea cake prepared by the same method. The detailed step of making the green tea castella of the first step comprises the steps of whipping a mixture of 100 g of sugar and 150 g of egg yolk, 2nd step Butter 200g, 250g white chocolate and 100g fresh cream to make a bath, 3rd step 45g green tea powder mixed with wheat flour 40g and 40g strong wheat flour, step 4 350g white and sugar Mixing and meringue 100g, step 5 mixing and stirring each material produced in each step in order of the material of each step, and stirring the material produced in step 5, step 5 to 150 o c, a first step of making a green tea castella comprising the step of baking for 1 hour in an oven closed at upper fire 160 o c; As a second step, mixing 500 g of fresh cream with 250 g of white chocolate and dissolving it in a low heat of about 80 ° C. to make white chocolate fresh cream; And a step of stirring and packing about 1,100 g of green tea castella (weight after water evaporation) made from the first step and about 750 g of white chocolate fresh cream made in the second step as a third step in a predetermined cup. Green tea cake manufacturing method.

녹차, 컵, 케익, 크림, 카스테라Green tea, cup, cake, cream, castella

Description

떠먹는 녹차케익 및 동 제조방법 {CREAM TYPED GREENTEA CAKE AND MANUFACTURING PROCESS}Floating green tea cake and copper manufacturing method {CREAM TYPED GREENTEA CAKE AND MANUFACTURING PROCESS}

본 발명은 떠먹는 녹차케익의 제조방법 및 동 제조방법에 의하여 제조된 녹차케익에 관한 것이다.The present invention relates to a method for producing a floating green tea cake and a green tea cake prepared by the same method.

종래 녹차케익은 일반적으로 두 가지 방법으로 녹차케익을 만들어 왔다.Conventional green tea cakes have generally been made green tea cakes in two ways.

첫째는 일반적으로 만들어지는 케익위에 가공한 녹차가루를 뿌리거나, 녹차가루를 위에 얹어서 녹차케익을 만드는 방법이 그 하나이고, The first is to make green tea cake by sprinkling processed green tea powder on top of commonly made cake or by putting green tea powder on top.

둘째는 일반적으로 만들어지는 케익위에 녹차가루와 기타 케익재료를 이용하여 녹차카스테라를 만들어서 층을 지어 올리는 방법이 다른 하나로서 상기 두가지 방법을 주로 사용하여 왔다.The second method is to make green tea castella and build a layer using green tea powder and other cake ingredients on a cake that is generally made. The two methods have been mainly used.

따라서 종래 녹차케익은 일반 케익과 같이 알갱이(pallet)형태로 빵가루형태로 있거나, 빵가루와 함께 결속되어 있는 상태로 있어서 먹을 때 일반 카스테라를 먹는 것과 같이 하드(hard)한 느낌을 갖게 된다.Therefore, the conventional green tea cake is in the form of bread powder in the form of pellets (pallet), or in the state bound with the bread powder, so that when you eat it has a hard (hard) feeling like eating a regular castella.

본 발명은 종래의 하드한 카스테라 케익과는 달리 케익을 아이스크림과 같이 부드럽게 만들어 컵 등의 용기에 담아 떠먹는 케익으로서 이에 녹차가루를 혼합하여 녹차의 향과 맛을 가지는 부드러운 케익을 만들고자 하는 것이다. The present invention is to make a soft cake having a flavor and taste of green tea by mixing green tea powder as a cake that is made to soften the cake like ice cream and float in a container such as a cup unlike a conventional hard castella cake.

본 발명에 있어서 떠먹는 녹차케익은 녹차가루가 크림상태로 빵가루와 함께 녹아 있어서 컵등의 용기에 담아서 일회용 스푼으로 떠먹게 함으로써 미식가에게 색다른 맛과 느낌을 갖도록 한 것이다.
Green tea cake in the present invention is a green tea powder is melted with bread powder in a cream state to put in a container such as a cup to eat with a disposable spoon to have a different taste and feel to gourmets.

본 발명은 크게 두가지 중간재료를 만드는 공정과 두가지 중간재료를 교반하여 최종 녹차케익을 만드는 공정으로 구성된다.The present invention largely consists of a process of making two intermediate materials and a process of making a final green tea cake by stirring the two intermediate materials.

제1공정은 제1중간재료로서 녹차카스테라를 제조하는 공정이고, 제2공정은 제2중간재료로 화이트초코렛 생크림을 만드는 공정이다.The first step is to prepare green tea castella as the first intermediate material, and the second step is to make white chocolate fresh cream from the second intermediate material.

제3공정은 제1공정과 제2공정을 통하여 생성된 재료를 교반하여 컵용기에 담아 내는 공정이다.The third step is a step of stirring the material produced through the first step and the second step to put it in a cup container.

본 발명에서 표시한 재료량의 단위는 요리사 또는 제빵사가 녹차케익의 1회 조리에 편리하고 다루기 쉬워 가장 많이 사용하는 2,000cc 오븐용기에 최종 제품 1,800cc 내외, 즉 수분을 포함하여 1,800g 내외를 생산해 내는 것을 기준으로 혼합하는 재료량의 표시를 중량단위 그람(g)으로 표시하기로 한다. 상기 중량단위는 중량비(%)로 환산할 수 있을 것이다. 여기서 재료를 혼합한다는 것은 통상 상온에서 고체나 액체상태를 휘저어서 골고루 뒤섞는 것을 의미한다. 재료를 혼합한 후 후속 하는 추가 공정은 각 공정의 단계에서 설명하기로 한다.The unit of the amount of material indicated in the present invention is about 1,800cc of the final product, that is, about 1,800g, including water, in a 2,000cc oven container, which is used most often by a chef or a baker for convenient cooking and easy handling of green tea cakes. On the basis of this, the indication of the amount of material to be mixed is expressed in gram (g) by weight. The weight unit may be converted to weight ratio (%). Here, mixing the materials usually means to stir evenly the solid or liquid state at room temperature. Subsequent further processes after mixing the materials will be described in the steps of each process.

상기 각 공정의 세부단계를 설명하면 다음과 같다. The detailed steps of each process are as follows.

제1공정은 다음과 같은 세부단계로 이루어 진다. The first process consists of the following detailed steps.

제1단계 설탕 100g과 계란노른자 150g을 혼합하여 1분 내지 1분 30초 정도 휘핑(휘저어서 거품일으키기)한다. 제1단계에서 생성된 재료를 재료1이라 한다.First step 100g of sugar and 150g of egg yolk are mixed and whipped (whipped and foamed) for 1 minute to 1 minute 30 seconds. The material produced in the first step is called material 1.

제2단계 버터 200g과 화이트초코렛 250g과 생크림 100g을 혼합한 용기를 80oc의 물에 3분 내지 4분 동안 담가 중탕을 만든다. 제2단계에서 생성된 재료를 재료2라 한다.Step 2 Soak a container of 200 g of butter, 250 g of white chocolate, and 100 g of fresh cream in 80 o c of water for 3 to 4 minutes to make a bath. The material produced in the second step is called material 2.

제3단계 녹차가루 45g을 박력밀가루 40g과 강력밀가루 40g를 함유한 밀가루와 혼합한다. 제3단계에서 생성된 재료를 재료3이라 한다.In the third stage, 45g of green tea powder is mixed with flour containing 40g of force wheat flour and 40g of strong wheat flour. The material produced in the third step is called material 3.

제4단계 흰자 350g과 설탕 100g을 혼합하여 머랭(meringue, 설탕과 계란흰자에 약간의 향료를 넣고 거품이 나게 섞은 후 낮은 온도의 오븐에서 바삭하게 구워 내는 일)시킨다. 제4단계에서 생성된 재료를 재료4라 한다.Step 4 350g of whites and 100g of sugar are mixed and meringue (sugar and egg whites with some spices, mixed with foam and baked crispy in a low temperature oven). The material produced in the fourth step is called material 4.

제5단계 상기 각 제1, 2, 3, 4단계의 공정을 통하여 생성된 각 재료를 재료1+ 재료2+ 재료3+ 재료4 순으로 혼합하여 교반(균질이 되도록 뒤섞는 일)한다. 제5단계에서 생성된 재료를 재료5라 한다.Fifth Step Each of the materials produced through the first, second, third and fourth steps is mixed in order of material 1+ material 2+ material 3+ material 4 and stirred (mixed to be homogeneous). The material produced in the fifth step is called material 5.

제6단계 제5단계에서 생성된 재료5를 아랫불 150oc, 윗불 160oc에서 밀폐된 오븐에서 1시간동안 구워낸다. 이렇게하여 생성된 제6단계 중간재료를 녹차카스테라라 한다.Step 6 The material 5 produced in step 5 is baked for 1 hour in a closed oven at 150 o c on the lower fire and 160 o c on the upper fire. The sixth step intermediate thus produced is called green tea castella.

제2공정은 화이트초코렛 생크림을 제조하는 공정으로서 생크림 500g에 화이트초코렛 250g을 혼합하여 약 80oc 내외의 약한 불에 녹여내어 화이트초코렛 생크림을 만든다.The second step is to prepare white chocolate fresh cream, and mix 250g of white chocolate with 500g of fresh cream to dissolve it in a weak fire of about 80 o c to make white chocolate fresh cream.

제3공정은 제1공정에서 만들어진 녹차카스테라 약1,100g(제1공정 재료총량 1,375g의 수분증발후 중량)과 제2공정에서 만들어진 화이트초코렛 생크림 약750g을 교반하여 소정의 용량으로 규정된 컵에 나누어 담아서 포장한다.In the third process, about 1,100 g of green tea castella made in the first process (weight after evaporation of 1,375 g of the total amount of the first process material) and about 750 g of white chocolate fresh cream made in the second process are stirred and then placed in a cup prescribed in a predetermined volume. Divide and pack.

상기 각 재료의 중량은 중량비(%)로 환산할 수 있고, 중량비로 환산한 재료량으로 표시된 것과 동일한 효과를 갖는다는 점을 밝혀 둔다.It is noted that the weight of each material can be converted in terms of weight ratio (%) and has the same effect as that indicated by the amount of material converted in weight ratio.

컵의 용량은 용도(간식용 등)와 수요자계층(어린이, 어른 등)에 따라서 각각 용량을 달리하여 출시할 수 있을 것이다.The capacity of the cups can be released in different capacities depending on the purpose (such as snacks) and consumer groups (children, adults, etc.).

케익을 부드러운 크림처럼 먹을 수 있게 함으로써 유아나 노약자에게 효과적으로 씨리얼상태의 영양을 공급할 수 있고, 소정의 양씩 컵에 담아 스푼으로 떠먹게 함으로써 케익을 아이스크림처럼 즐길 수 있는 효과를 가진다.By allowing the cake to be eaten as a soft cream, it is possible to effectively supply cereals to infants or the elderly, and to have a predetermined amount in a cup and eat it with a spoon to enjoy the cake as an ice cream.

특히 녹차성분을 함유하여 녹차의 독특한 향과 맛을 가진 크림형태의 컵케익을 즐길 수 있어서 다방 및 카페 등에서 품위있는 기호식품으로, 또는 레스토랑 등 식당의 후식거리로도 유용하게 사용할 수 있다.In particular, it can be used as a tasteful food in cafes and cafes, or as a dessert in restaurants such as restaurants, because it can enjoy creamy cupcakes with the unique aroma and taste of green tea by containing green tea ingredients.

Claims (2)

녹차케익을 제조하는 방법에 있어서 다음의 공정 단계를 포함하는 떠먹는 녹차케익 제조방법Floating green tea cake manufacturing method comprising the following process steps in the manufacturing method green tea cake 제1공정은 녹차카스테라를 만드는 공정으로서 그 세부단계는 The first step is to make green tea castella. 제1단계 설탕 100g과 계란노른자 150g을 혼합하여 휘핑하는 단계.Step 1 Whipping by mixing 100g of sugar and 150g of egg yolk. 제2단계 버터 200g과 화이트초코렛 250g과 생크림 100g을 혼합하여 중탕을 만드는 단계.Step 2 Mix butter 200g, white chocolate 250g and fresh cream 100g to make a bath. 제3단계 녹차가루 45g을 박력밀가루 40g과 강력밀가루 40g를 함유한 밀가루와 혼합하는 단계.In the third step, 45g of green tea powder is mixed with flour containing 40g of powerful wheat flour and 40g of strong wheat flour. 제4단계 흰자 350g과 설탕 100g을 혼합하여 머랭(meringue)시키는 단계.Fourth step Meringue by mixing 350g white and 100g sugar. 제5단계 상기 각 단계에서 생성된 각 재료를 재료1+ 재료2+ 재료3+ 재료4 순으로 혼합하여 교반하는 단계.Step 5 Mixing and stirring each material generated in each step in order of material 1+ material 2+ material 3+ material 4. 제6단계 제5단계에서 생성된 재료를 아랫불 150oc, 윗불 160oc에서 밀폐된 오븐에서 1시간동안 구워내는 단계를 포함하는 녹차카스테라를 만드는 제1공정과;A sixth step of preparing a green tea castella comprising baking the material produced in the fifth step for one hour in an oven closed at 150 o c and upper fire 160 o c; 제2공정으로서 생크림 500g에 화이트초코렛 250g을 혼합하여 약 80oc 내외의 약한 불에 녹여내어 화이트초코렛 생크림을 만드는 공정과;As a second step, mixing 500 g of fresh cream with 250 g of white chocolate and dissolving it in a low heat of about 80 ° C. to make white chocolate fresh cream; 제3공정으로서 제1공정에서 만들어진 녹차카스테라 약1,100g(수분증발후 중량)과 제2공정에서 만들어진 화이트초코렛 생크림 약750g을 교반하여 소정의 용량 으로 규정된 컵에 나누어 담아 포장하는 공정을 포함하는 떠먹는 녹차케익 제조방법A third step, including stirring about 1,100 g of green tea castella made from the first step (weight after water evaporation) and about 750 g of white chocolate fresh cream made in the second step, dividing and packing the cup into a prescribed cup. Floating Green Tea Cake 제1항의 방법으로 만들어진 떠먹는 녹차케익Floating green tea cake made by the method of claim 1
KR1020040054607A 2004-07-14 2004-07-14 Cream typed greentea cake and manufacturing process KR100586696B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020040054607A KR100586696B1 (en) 2004-07-14 2004-07-14 Cream typed greentea cake and manufacturing process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020040054607A KR100586696B1 (en) 2004-07-14 2004-07-14 Cream typed greentea cake and manufacturing process

Publications (2)

Publication Number Publication Date
KR20060005693A true KR20060005693A (en) 2006-01-18
KR100586696B1 KR100586696B1 (en) 2006-06-08

Family

ID=37117603

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020040054607A KR100586696B1 (en) 2004-07-14 2004-07-14 Cream typed greentea cake and manufacturing process

Country Status (1)

Country Link
KR (1) KR100586696B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101525357B1 (en) * 2014-08-20 2015-06-03 박준서 Method for making of sponge cake
CN108013097A (en) * 2018-01-11 2018-05-11 东北农业大学 A kind of method that butter oxidation stability in cake is improved using green tea powder

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100658335B1 (en) * 2004-05-11 2006-12-15 곽성호 Composition of a steamed cake is made by green tea ? the manufacturing methods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101525357B1 (en) * 2014-08-20 2015-06-03 박준서 Method for making of sponge cake
CN108013097A (en) * 2018-01-11 2018-05-11 东北农业大学 A kind of method that butter oxidation stability in cake is improved using green tea powder

Also Published As

Publication number Publication date
KR100586696B1 (en) 2006-06-08

Similar Documents

Publication Publication Date Title
KR101535095B1 (en) Three layer bread with castella, cream and pineapple bun
WO2015172935A1 (en) Process for the production of a shelf-stable filled sponge-type bakery product
KR100586696B1 (en) Cream typed greentea cake and manufacturing process
KR101811569B1 (en) Sponge cakes decorated with macaroon cookies and method thererof
KR20170085699A (en) Bake bun cooking method
KR101744649B1 (en) Manufacturing method of cream with grape juice and bread
Press Wookiee Cookies and Other Galactic Recipes
KR20010035503A (en) Opuntia ficus-indica bread, cookie, pie, cake and desserts
KR20150058136A (en) Product method of three layer bread with castella, cream
KR20160148243A (en) Method for preparing chocolette pie
JP6321994B2 (en) Seasoned bread manufacturing method and seasoned bread manufactured by the method
KR20160039390A (en) Method for manufacturing rice cake and cookie
KR102425208B1 (en) Method for manufacturing dessert using sweet pumpkin and ginger
KR102560622B1 (en) Lemon cake manufacturing method and lemon cake prepared therefrom
Bucholz The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike
Sarna Modern Jewish Baker: Challah, Babka, Bagels & More
JP3102031U (en) Pudding included sponge dough confectionery
JP2001045959A (en) Cream puff dough, cakes using the same and production of cream puff cake
JPH03175928A (en) Cakes containing capsule having fluidity therein and its production
JP2002360173A (en) Processed food
Gonzalez Philippine breads
US20180279629A1 (en) Pecan Lemon Meringue Pie
JP2023053931A (en) frozen dessert food
JP3915286B2 (en) Method for producing souffle confectionery
KR20240059174A (en) Rice wine dacquoise and its manufacturing method

Legal Events

Date Code Title Description
A201 Request for examination
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee