KR20100011498A - Cup cake premix composition for a electric range and method for preparing cup cake using the same - Google Patents
Cup cake premix composition for a electric range and method for preparing cup cake using the same Download PDFInfo
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- KR20100011498A KR20100011498A KR1020080072746A KR20080072746A KR20100011498A KR 20100011498 A KR20100011498 A KR 20100011498A KR 1020080072746 A KR1020080072746 A KR 1020080072746A KR 20080072746 A KR20080072746 A KR 20080072746A KR 20100011498 A KR20100011498 A KR 20100011498A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- A23L19/01—Instant products; Powders; Flakes; Granules
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Abstract
Disclosed are a cupcake cake premix composition which can be easily cooked in a microwave oven and a method of making a cupcake using the composition. Such a cupcake premix composition is based on 35 parts by weight of skim milk powder, 5 parts by weight of glucose powder, 0.01 parts by weight to 50 parts by weight of cheese powder, 150 parts by weight of eggs, 350 parts by weight to 475 parts by weight, 6 parts by weight of baking powder and vanilla 10 to 250 parts by weight of powder selected from the group consisting of chocolate chips, red sweet potato powder, yogurt powder, vegetable powder, almond powder, corn powder, dried fruit particles, rye powder and oatmeal, In this case, it further comprises 40 ppm of Lipopan xtra, 200 ppm of Novamil, 50 ppm of Fungal Super MA, 40 g of 40 g of sorbitol, 10 g of fructose and 2 g of malitol.
Description
The present invention relates to a cup cake premix composition which can be easily cooked in a microwave oven and a method for producing a cupcake using the composition.
Fast food comes from the fact that you can eat right after ordering. In the United States, it began to spread in the 1960s, and in Korea, it began to spread in the 1970s. Fast food is becoming increasingly popular due to home environmental factors such as ease of eating, variety of tastes, low prices and housewives' social participation. In particular, 65% of the population is young and the market is expanding day by day.
However, fast foods provide a cause of rapid aging of adolescents with excessive calories along with a lack of vitamin C and calcium. In addition, trans fatty acids used in manufacturing and acrylamide from frying and raw materials are handled. The disease-related and hygienic problems such as the detection of E. coli during the distribution and distribution process.
In particular, fast foods do not display food ingredients, expiration dates, nutritional ingredients, warnings, etc., and do not provide data for consumers to select. However, the food hygiene law management guideline is based on lunches. In the period except summer, 12 hours are set as distribution time.
According to a survey by the Consumer Protection Agency, 22 coliforms were detected in 75 hamburgers, and contamination of E. coli O157, Salmonella, and Listeria was reported in meat fast food.
In particular, most fast foods use almost 100% wheat flour, so the development of products for patients with celiac disease who cannot eat flour, and the development of snacks and meals for the rapid ingestion of obesity due to excessive intake There is a need for strengthening the fiber component to prevent back and the development of bakery products with reduced fat and sugar content.
Alternative items to fast food include cupcakes, and conventional cupcakes have the following problems. First, since cupcakes are cooked using an oven, a lot of cooking time is required. In addition, the diffusion rate of the oven is considerably lower than the diffusion rate of the microwave oven, the majority of them are not easy to use. Second, the amount of fat and sugar added too much can cause problems such as diabetes, cardiovascular diseases, adult diseases. Third, excessive addition of phosphate and baking powder for rapid expansion may result in hypertension and kidney disease.
There is a need to develop a cupcake premix composition that can be cooked in a microwave within a short time while avoiding or reducing the use of fat and sugar and reducing the amount of baking powder added.
The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to provide a cupcake premix composition that can be easily cooked in a microwave oven.
It is another object of the present invention to provide a cupcake premix composition that can avoid or reduce the use of fats and sugars that can cause diseases such as diabetes, cardiovascular disease, and adult diseases.
It is another object of the present invention to provide a method for producing a cupcake which is likely to cause disease in the human body.
In order to achieve the above object, the present invention, with respect to 35 parts by weight of skim milk powder, 5 parts by weight of glucose powder, 0.01 parts by weight to 50 parts by weight of cheese powder, 150 parts by weight of eggs, 350 parts by weight to 475 parts by weight of baking powder, baking 6 parts by weight of powder and 10 parts by weight to 250 parts by weight of powder selected from the group consisting of vanilla, chocolate chips, sweet potato powder, yogurt powder, vegetable powder, almond powder, corn powder, dried fruit particles, rye powder and oatmeal; , When the skim milk powder is 35g, Lipopan xtra 40ppm, Novamil 200ppm, Fungal Super MA 50ppm, 40g sorbitol 40g per minute, 10g of crystallized fructose and 2g of malitol to provide a cupcake premix composition .
The present invention provides the following effects:
First, the present invention can provide fast food with ingredients other than flour. Most fast foods are manufactured using flour, which is disadvantageous to celiac disease patients who cannot ingest it, but the present invention solves the problem because materials other than flour are adopted.
Second, the cupcake premix composition according to the present invention can be conveniently cooked in a microwave oven. Conventional cupcakes are cooked using an oven, so there are problems such as inconvenience in operation as well as time consuming. This problem is solved by the premix composition according to the present invention.
Third, the cupcake premix composition according to the present invention allows to avoid or reduce the use of fat and sugar that can cause diseases such as diabetes, cardiovascular disease, adult disease. In particular, the present invention uses cooking oil instead of fat and can significantly reduce the amount of sugar.
Fourth, the cupcake premix composition according to the present invention makes it possible to significantly reduce the amount of baking powder that is likely to cause problems. In particular, according to the present invention, the baking powder may be used in an amount of 0.6% or less.
Hereinafter, the present invention is illustrated by the following non-limiting examples.
Experimental Materials and Methods
(1) Experimental material
The powders to be mixed in the premix was used as a material passed through a 100 mesh sieve as a material and the material and the place of purchase of the materials are shown in Table 1 below.
(2) particle analysis and general component analysis
The particle size distribution of the ingredients mixed in the flour and premix was measured using a sieve shaker (Rotary-29.WSTyler) for 10 minutes. Samples were analyzed by the AOAC method. Crude protein was analyzed by Kjeldahl method, crude fat by Soxhlet method, and ash by direct painting method.
(3) antioxidant
The scavenging ability of free radicals that cause oxidative stress was measured by α-α'-diphenyl-β-picrylhydrazyl (DPPH).
After dissolving DPPH in ethanol, it was prepared to a concentration of 1.5 X 10-4 M and filtered through Whatman No. 42 filter paper. 30 μL of the sample solution was added to 2.97 mL of the DPPH solution, and mixed for 10 seconds. After 10 minutes, the absorbance difference at 517 nm was divided by the absorbance of the control as a percentage using a UV-vis spectrophotometer.
(4) Manufacture of cupcakes
1) Preparation of Cupcake Premix Composition
Cupcake premix composition is prepared by the process of Figure 1 in the mixing ratio as shown in Table 2.
2) Manufacture of cupcakes
The prepared premix was prepared by straight dough method, 1 egg (50g), syrup (13g), cooking oil (30g), premix powder (424g) and 70g water. same.
During manufacture, the dough was kneaded with a mixer of National Co (USA), and the dough was put in a squeeze bag, and the dough was placed in an aluminum foil cup 2/3, and the preheated microwave oven (MP-927MB, LG Electronics) was used at 20 ° C at 20 ° C. Baked for a minute.
The methods for making each unique cupcake are vanilla, red sweet potato, yogurt, and vegetables, prebaked in an aluminum cup with eggs, syrup, cooking oil, powder, and water. Chocolate cupcakes, corn, and fruits ( fruits) Cupcakes are prepared by adding additional work other than the basic method in the same way as in Table 3.
(5) Quality characteristics of cupcakes
The volume and weight of the cupcakes were measured after baking and left at room temperature for 1 hour, the volume was measured by seed replacement method, and the weight (g) and volume (cc) were measured from the prepared cupcakes and the specific volume ( cc / g) was calculated.
Volume index and uniformity were measured using the AACC 10-91 method (AACC 1992).
The volume index is a measure for three-dimensional increase in the volume of muffins and the cupcake is cut vertically, and the length of the line, which is in line with the center of both sides and the bottom, is measured and added and divided by three. Uniformity was expressed by subtracting and measuring the lengths of both sides of the vertically cut section.
(6) Color Measurement of Cupcakes
The cupcake's chromaticity was taken from the inside, and the L (brightness), a (redness) and b (yellowness) values were measured three times using a spectrophotometer (Minolta CR-3500d, Japan). L, a, and b values were 96.86, -0.07, and 2.02.
(7) Measuring the texture of cupcakes
The texture of the cupcakes was measured using a texture analyzer (TA-XT2, Stable Micro Systems Co., UK) after cutting the inside of the cupcake into the same size (5x5x3cm) one hour after baking. Texture profile analysis (TPA) was calculated from the parameters such as springness, cohesiveness, gumminess, hardness, and chewiness. It was 35 mm in diameter and was measured by compressing up to 10 mm at a rate of pretest speed 5.0 mm / sec, test speed 0.5 mm / sec,
(8) sensory test
As a sensory tester, 100 students from Gachon University of Science and Nutrition were given the purpose of experiment and repeatedly trained on each characteristic value, and then the appearance, color, aroma, taste, texture, and overall taste of the cupcakes prepared by each treatment. A score of 1 (very bad) to 5 (very good) was evaluated.
(9) statistical analysis
Statistical analysis was performed using variance analysis and Duncan's multiple test as a statistical analysis system (SAS) statistical package.
Results and Discussion
(1) particle analysis
The flour used to make the cupcakes had a particle distribution in the range of 75-106 μm with more than 99% of the particles below 150 μm. However, the grain size of the black rice showed a relatively large particle size distribution from 100 μm to 200 μm, and the other materials used in the preparation of the premix showed 75% or less in the range of 150 μm, which corresponds to the flour particle size range.
(2) general component analysis
As a result of analysis of the general composition of wheat flour and rice flour used in this experiment, as shown in Table 4, 12.6% of wheat flour and 0.4% of ash were
(3) moisture of materials mixed in premix preparation
The moisture content of the materials mixed in the premix preparation is shown in FIG. 2. Moisture content of flour was about 8% compared to 3.5%, especially corn and black rice showed more than 11% moisture content, and yogurt powder and almond powder The moisture content was about 6%.
(4) functional components of the materials mixed in the premix preparation
The scavenging effect of the final concentration of 30 μg / mL from the methanol extract of the raw materials of the premix for the free group DPPH is shown in FIG. 3.
By concentration, corn and rye showed lower scavenging effect, but it would be effective to analyze LDL oxidation inhibition and TBA measurement to analyze antioxidant effects.
(5) Chromaticity of Materials Blended into Cupcake Premix Composition
Brightness L results of the materials mixed in the premix are shown in FIG. 4. Brightness of flour was over 90, while vegetable powder, almond powder, and corn powder had brightness of about 80, and low L samples were black sesame powder, sweet potato powder, and strawberry powder.
The a value indicating the degree of redness was almost low, except for sweet potato powder, strawberry powder, and sweet pumpkin powder, as shown in FIG. 5.
In case of the b value indicating the degree of yellow, black sesame, sweet potato, and black rice showed the lowest values, while sweet pumpkin showed the highest values, followed by corn, vegetable powder, and almond, as shown in FIG. And sweet potato showed the lowest value. The b value is also high in strawberries because it contains carotenoids and xanthophylls, and yogurt and strawberry powder also seem to have influenced b values for the same reason.
(6) Quality Characteristics of Cupcakes
Table 5 shows the quality characteristics such as weight, volume and volume density of the cupcakes prepared with the nine premixes.
Compared to 290 mL of the control volume, the two types of cupcakes made from sweet potato and rye premix were smaller, but the other samples were relatively larger than the control.
The weight of the cupcakes was larger than the 94g of the control, and the highest weight among them was almonds and fruits, which were probably the result of the use of almond slices or dried fruit particles. The weight was higher than the control.
In general, the lower the density (g / cc), the higher the quality of the cupcakes. The control was 0.33, the chocolate cupcake had a C-3 sample of 0.34, and the other samples showed a density of 0.4-0.53. Compared to the control of 0.55 cup cakes, the developed samples can be evaluated as good quality cupcakes with low or similar numerical values.
The volumetric density, which represents the volumetric value of the weight of the cupcakes, was 3.09 in the control and all the samples made with the premix were much lower than the control. In other studies, the control was the largest and the experimental group was the lowest. The opposite results were obtained, which can be evaluated as good completion of the samples.
In the samples, the height of the cupcakes was measured by looking at the height of the cupcakes cut exactly from top to bottom in order to measure the size of the cross section, and the control was the smallest with 7cm, and the other samples showed high values, especially almonds. Samples C-6 and red sweet potato sample C-3 showed more than 15% increase compared to the control.
The maximum height of the cut-out section of the cupcake was 7 cm with the maximum height. The samples in this experiment showed similar values, but the samples with high specific gravity such as almonds, fruits and rye were small, and the minimum height was 5 cm. Only the chocolate sample was slightly lower, but the other samples showed similar or higher values, and the almond premix C-6 was 25% higher than the control.
The width of the diameter of the cupcakes is 6.5 cm in the control and the samples made from the premix show similar or larger values, thus predicting the increase in volume due to the development of pores. In particular, vanilla, red sweet potato and almond samples are larger in value and can predict the expansion force numerically.
(7) Cupcake Chromaticity
1) Chromaticity inside Cupcake
The chromaticity of the inside of the cupcakes prepared by each premix is shown in Table 6. In the inner color of the cupcake, the brightness (L) was about 77 in the control, but the vanilla of C-1 was bright, and the L value was 81.93, but the chocolate of C-2 was low in brightness and low at 36.68. The low sweet potato cupcakes showed a low value of 47.97, and the L value was different depending on the raw materials used. However, the value of L-sweet potatoes was similar to that of the control.
The a value representing the redness was 2.29 for the control, but the chocolate for the C-2 was 11.94, and the red sweet potato cupcake was 8.92. However, the a value of the cupcakes made with red yeast rice was lower than that of 20.7 8-25.56.
The b value indicating the degree of yellowness showed a dark yellow color of 35.39 in the control, but the samples of this experiment showed a similar level to those of the dark color, and that of the yellow, such as corn of C-7, was strong. The b value was 41.5 and the yellow difference was realized, and the yoghurt, vegetables and almonds of C-4, 5 and 6 also showed yellow color.
The relatively high b-value of the control is differentiated due to the phenomenon caused by the various alkaline agents used for the purpose of expansion and the yellowness of the product due to the added material.
The C-9's rye premix cupcakes have a barley of 22.10, a slightly darker yellow color of 26.72.
In addition, Delta E (total color difference) showed a higher result in C-2 chocolate or C-3 sweet potato using darker colors than the control, but other samples showed similar results. .
2) Chromaticity outside the cupcake
The outer chromaticities of the cupcakes made with different cupcake premixes are shown in Table 7. Outer chromaticity results for the cupcakes were about 34 (L) for the control, but 49.48 for vanilla (C-1), and yogurt for C-4, C-6 almonds, C-8, and C-9 for the control. The brightness was higher due to the higher brightness value, and the brightest sample was a C-7 corn cupcake.
The a value representing the redness of the control was 16 or C-2 vanilla and C-4 yogurt and C-6, almonds and C-8 fruits. The a value of the samples in this experiment was lower than that of 25 cupcakes with red yeast rice.
The b value indicating the degree of yellow is 20.74 in the control, the vanilla in C-1, the yogurt in C-4, the almonds in C-6, 7, 8, and 9, corn, fruit and rye in the b value is higher than the control. The yellow side was clear. This also indicates that the b value of the cupcakes made from barley is similar to 35.10.
In addition, the delta E (total color difference) showed a lower result for the cupcakes prepared with the premix than the control.
(8) Measuring the texture of cupcakes
Table 8 shows the results of measuring the texture of the cupcakes. The hardness was 979 g / s in the control, the sample with similar hardness was corn cupcake and the other samples showed 20% higher value than the control.
Adhesion was about the same level as control, and elasticity was higher than vanilla, chocolate, and sweet potato cupcakes of C-1, 2, and 4 compared to 0.91 of the control. Indicated.
The cohesiveness was similar to that of the control, and the adhesiveness of all samples was higher than the control, and the rye cupcake of C-9 was the highest, which can be estimated by the gelatinization effect of starch.
In chewiness, the control was found to be 628, and similar samples were shown as sweet potato cupcakes of C-3, vegetables of C-5, and cupcakes of almonds and fruits of C-6 and 8, which were much larger than the control. Samples shown were C-1, 2, 4, 9 vanilla, chocolate, yogurt and rye cupcake samples.
(9) Common ingredients and calories of cupcakes
Table 9 shows the general composition of the cupcakes prepared with each premix. The moisture content was highest in the control (21.55%), the moisture content of the samples in this experiment was lower than the control, the lowest sample was almond cupcakes of C-6, followed by red sweet potatoes and rye of C-3, 9, 1 And vanilla cupcakes.
Crude fat was the highest in the control (18.71) and similar samples were almond samples of C-6, and other samples showed lower contents than the control, especially low in the C-7 corn samples, C-8, Fruit and rye samples of 9 were also low in fat.
Carbohydrate content was the lowest in the control group (51.44), while the experimental samples showed a slightly higher carbohydrate content, the highest content of which was the cup cake of C-3 and 7 sweet potatoes and corn. It seems to be shown.
The total calories were 402kcal due to the small amount of carbohydrates, although the control was high in fat, but the samples in this experiment were almost the same level, but the corn and fruit cupcakes of C-7 and 8 showed 3% less calories.
(10) sensory evaluation
The sensory test results of the cupcakes prepared with each premix are shown in Table 10. Taste preferences were high in the test compared to the control, except for vanilla cupcakes.
The overall smell of the product showed a relatively high degree of preference, and the best among them was the yogurt cupcake with a high degree of preference.
Appearance showed a high degree of acceptability, which was almost similar to the degree of symmetry of expansion, but fruit cupcakes of C-8 were evaluated as low acceptability compared to other samples.
The texture resulted in the evaluation of the moist feeling, and the samples made with the premix showed higher palatability compared to the control, but the rye cupcakes were underestimated.
In terms of overall acceptability, C-1 vanilla cupcakes showed the lowest acceptability, while the other samples showed relatively high acceptability.
summary
(1) summary of development techniques
We have developed premixes that can be manufactured in microwave ovens for the production of cupcakes that have shortened the cooking time due to the simple cooking method and overcome the immaturity for the mixing and completion of the ingredients. This can maximize cost management and corporate profits.
Where there is a microwave oven, it is easy to manufacture from the 3rd grade elementary school students to senior citizens, and you can make your own food to produce fresh health-oriented self-products.
(2) the properties of the materials of the premix
1) Particle Analysis
The particle size used ranged from 75-106 μm with flour less than 150 μm, while the other materials were 150 μm with 75%.
2) General Ingredients
The crude fat was 0.9%, the crude protein was 12.6%, the ash was 0.5% and the moisture was 3.5%. The moisture of other ingredients was about 8%, but the brown rice and corn contained 11% water, yogurt and almond 6%. The moisture content was shown.
3) Functional ingredient
Corn powder and rye powder showed a lower DPPH scavenging effect at lower dilution concentrations.
4) Chromaticity
Brightness (L) was about 90 flour, vegetable powder and almond powder about 80, the lowest sample was black sesame powder, red sweet potato powder and strawberry powder.
The a value of redness was high in sweet potato powder, strawberry powder and sweet pumpkin powder, and the other samples were low, and the b value indicating yellowness was highest in sweet pumpkin powder and low in black sesame powder, sweet potato powder and black rice.
(3) Evaluation of cupcakes made with premix
1) physical characteristics
① Volume
The premix products were bulkier than the control, but the sweet potatoes and rye products were slightly lower.
② Weight
The premix was heavier than the control and the largest was 20-30%, almond and fruit cupcakes.
③ Density
Compared to the control, except for the chocolate cupcakes, the quality was relatively good at 0.4-0.53.
④ Specific volume
Compared to the control, the premix products showed lower values except for chocolate cupcakes, which showed good completion.
⑤ Height
The premix products were larger than the control and the largest were over 15%.
⑥ Maximum height of the cross section
The premix product was higher than the control and the largest was 25% larger.
⑦ Width
The premix product shows a larger value than the control, suggesting that the expansion force is good due to the development of pores.
2) Chromaticity
① inside
The brightness was different depending on the premix material, so the vanilla powder was higher and the chocolate was lower than the control.
Redness also differed in premix materials, resulting in chocolate cupcakes 3-4 times higher, while yellow cupcakes had the highest value.
② outside
Brightness was different depending on premixed ingredients. Vanilla and yogurt were higher, redness was higher than almond, and yellowness was higher than vanilla, yogurt, almond and corn powder.
3) Texture
Hardness, elasticity and chewiness were higher than those of the control, and adhesion and cohesiveness were similar.
4) General ingredients and calories
Crude fats were lower in all premixes than controls, and corn, fruits and rye were the lowest.
In particular, the fat content is 150g, and 30% of the flour is added to 15%, or 75g, to reduce the calories. Also, the amount of sugar added is up to 60% -71% of the sugar compared to the flour. The company has switched to alternatives to reduce energy consumption, which is expected to significantly reduce calories.
In addition, microwave dishes can evaporate moisture, which can lead to rapid aging or the unique texture of bread. This product is designed to produce the same texture as bakery products.
Carbohydrates were higher in all premixes than in control and calories were similar to control, but corn powder, fruit and rye cupcakes were 3% lower.
5) Sensory test
Compared to the control, premix products were evaluated for high taste in terms of taste, aroma, appearance and texture. Among them, vanilla cupcakes were slightly lower in taste and overall acceptability, fruit flavors were slightly lower in appearance, and lower grades in texture were rye cupcakes.
Reduced manufacturing time
The home made recipe for cupcakes contains 65% butter, 55% sugar and 4 eggs, which requires a lot of creaming and sugar. First, it takes a lot of time to cook by using the oven. The cooking time was reduced to about 1 hour including preparation time.
-Substitution of trans fatty acids
In the case of various diseases caused by trans fatty acid intake by using butter or margarine, the developed product was reduced by 15% with cooking oil, thereby reducing fat intake and significantly reducing calories.
-Reduction of sugar
Since the addition of sugar increases the calories of food and causes chronic diseases of diabetes, the goal is to reduce the amount of sugar as much as possible. Here, the amount of sugar added to 61-71% is reduced to 40% to reduce the calories of finished products and prevent chronic diseases. Developed as a food.
-Simplicity of cooking
In order to overcome the immaturity of cooking technology for the mixing and completion of ingredients, this product is prepared by dissolving premix in about 30g of cooking oil, 15g of water, and 15g of starch syrup in one egg and completing it in a microwave oven at 180 ℃ for 20 minutes.
Similarity with bakery products
Microwave ovens do not have good texture and color due to the dehydration of water, so people do not like them, so they select ingredients and produce contents similar to those of bakery products to produce volume, texture, taste and color. Completion of development of premix manufacturing technology for optimal cupcakes
-Health-oriented products
Originally, recipes contained too much fat, sugar, and baking powder and pyrophosphate, reducing them to 35% sugar, 50% sugar, 0.6% baking powder, and no pyrophosphate. In addition, the fat was selected and prepared by cooking oil to eliminate the problem of trans fatty acids, acrylamide, which is a problem of fast food.
-Hygienic products
It can be manufactured and consumed by itself without the distribution process, thereby avoiding microbial contamination through the distribution process.
Although the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art will be able to variously modify and change the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated.
1 is a view showing a process for producing a cupcake.
2 is a graph showing the moisture content of the cupcake premix composition.
3 is a graph showing the methanol extraction effect of the cupcake premix composition.
4 is a graph showing the Hunter's color value of the cupcake premix composition.
5 is a graph showing the Hunter's color value of the cupcake premix composition.
6 is a graph showing Hunter's color value (b) of the cupcake premix composition.
7 to 14 are photographs of each cupcake made according to the method of the present invention.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080072746A KR20100011498A (en) | 2008-07-25 | 2008-07-25 | Cup cake premix composition for a electric range and method for preparing cup cake using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080072746A KR20100011498A (en) | 2008-07-25 | 2008-07-25 | Cup cake premix composition for a electric range and method for preparing cup cake using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100011498A true KR20100011498A (en) | 2010-02-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080072746A KR20100011498A (en) | 2008-07-25 | 2008-07-25 | Cup cake premix composition for a electric range and method for preparing cup cake using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100011498A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180074418A (en) * | 2016-12-23 | 2018-07-03 | 주식회사 동화 | Baking mini ball type snack and method for manufacturing this same |
| CN110012919A (en) * | 2019-04-03 | 2019-07-16 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | A kind of milk slag chiffon cake and preparation method thereof |
-
2008
- 2008-07-25 KR KR1020080072746A patent/KR20100011498A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180074418A (en) * | 2016-12-23 | 2018-07-03 | 주식회사 동화 | Baking mini ball type snack and method for manufacturing this same |
| CN110012919A (en) * | 2019-04-03 | 2019-07-16 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | A kind of milk slag chiffon cake and preparation method thereof |
| CN110012919B (en) * | 2019-04-03 | 2022-08-12 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Milk residue chiffon cake and preparation method thereof |
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