KR20160135388A - Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method - Google Patents

Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method Download PDF

Info

Publication number
KR20160135388A
KR20160135388A KR1020150068555A KR20150068555A KR20160135388A KR 20160135388 A KR20160135388 A KR 20160135388A KR 1020150068555 A KR1020150068555 A KR 1020150068555A KR 20150068555 A KR20150068555 A KR 20150068555A KR 20160135388 A KR20160135388 A KR 20160135388A
Authority
KR
South Korea
Prior art keywords
dough
bread
rice
fusion
cheese
Prior art date
Application number
KR1020150068555A
Other languages
Korean (ko)
Inventor
서은옥
김현영
박주용
송민우
유승완
Original Assignee
유한회사 서은옥푸드
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 유한회사 서은옥푸드 filed Critical 유한회사 서은옥푸드
Priority to KR1020150068555A priority Critical patent/KR20160135388A/en
Publication of KR20160135388A publication Critical patent/KR20160135388A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/196Products in which the original granular shape is maintained, e.g. parboiled rice

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to fusion bread using cheese, Boehmeria nivea (L.) Gaud, bibimbap, and to a preparation method thereof. More specifically, the preparation method of fusion bread of the present invention comprises the following steps: making rice; making Boehmeria nivea (L.) Gaud dough; unrolling the Boehmeria nivea (L.) Gaud dough and spreading cheese, red pepper paste, bibimbap materials, and rice on the same; rolling, freezing, and cutting the resultant product; placing toppings prepared with the Boehmeria nivea (L.) Gaud dough on the cut products and coating rice powder dough on the toppings and baking the resultant product using a bread machine to make fusion bread. The bread of the present invention: enables a user to simultaneously take the bibimbap and cheese; is simple to be carried; and increases storability and has an excellent taste.

Description

Technical Field [0001] The present invention relates to a fusion bread using cheese mash bibimbap and a manufacturing method thereof,

The present invention relates to a fusion bread using cheese ramen bibimbap and a method for producing the same. More specifically, the step of making rice, the step of making ramie dough, the step of pushing ramie dough and spreading cheese, kochujang, bibimbap material and rice on the dough are frozen and then frozen and then cut to make topping made of ramie dough and rice dough water And baking with a baking machine to make fusion bread.

Since the cheese, the bibimbap material and the rice are packed in the fusion bread as a constituent of the ramie kneader, the mutual action of the cheese and the bibimbap material and the rice makes it possible to improve the storage period by suppressing the growth of the microorganism.

As the diet of modern people has become more westernized and simplified, the consumption of confectionery bakery has increased and the related industry has expanded greatly, and the Korean confectionary industry has formed a market of about 2 trillion won. As the increase of adult diseases becomes a big problem, the needs of consumers who want to take processed foods as health functional foods containing functional ingredients as well as nutrients are increasing. Therefore, in order to meet consumers' preferential preference for baking ingredients In addition to the nutritional value, it is required to develop products with various sub materials that are expected to have a functional effect, and it is a tendency to commercialize them.

Cheese (cheese) is produced by fermenting milk with lactic acid bacteria by lactic acid bacteria and coagulating it by the action of lactic acid or rennet enzyme, removing whey and adding cheese or natural cheese as main ingredients and then adding other food or food additives and emulsifying It is classified as cheese. Cheese contains a large amount of protein, including milk fat. Cheese protein changes to water-soluble as it ages, and part of it breaks down into amino acids and digestion and absorption are rapid.

Cheese is effective in prevention of diabetes, prevention of heart disease, prevention of cavities, prevention of aging, enhancement of liver function, recovery of hepatocyte, elimination of hangover, hypertension, anticancer effect, vision protection, anemia prevention, fatigue recovery, stress relief and constipation prevention Calcium in cheese is also effective in relieving dry skin and acne and is a food for growing children and menopausal women. Cheeses have the highest praise as the best food that God has given to humans because it contains five times as much calcium as milk and a lot of essential nutrients for our bodies, including minerals, vitamins and proteins.

Boehmeria nivea (L.) Gaud, which belongs to the nettle family, is cultivated in a humid and warm region, and Korea is cultivated in Jeju, Jeonnam, Gyeongbuk, and Chungnam in Hansan and others.

The fibers taken from the stem of the stem are called rope or linen, and are made of traditional clothing, and the roots are used as medicines, and the leaves are used as rice cakes and reliefs. Chlorophyll of ramie leaves has a function as a strong inhibitor of active oxygen and is rich in dietary fiber, vitamin C, and has antibacterial, diabetic, hemicidal, diuretic effect, and can be used as a spice and functional food material It is food.

It has been used for herbs, pickles, kimchi, and rice cakes. The physiological functions of ramie leaves have been known, and the quality of the ramie leaves , And sensory and mechanical texture changes of rice cakes due to the addition of moths. However, these studies are lacking. Recently, there have been applied to cookies and cakes in the field of confectionery and bakery, but there is no case applied to FA.

Ozone is a gaseous substance with a strong oxidizing power. It has excellent effects such as sterilization and propagation of microorganisms. It also decomposes in a natural state and returns to oxygen finally, so it does not cause secondary pollution. Therefore, ozone, Potatoes, and vegetables, strawberries, fresh meat, noodles, kimchi, and apples are being actively studied for sterilization and storage. The ozone treatment has a difficulty in determining conditions such as ozone treatment type, concentration, temperature, and humidity depending on the purpose, but it has an advantage in that the food treated with suitable treatment conditions suitable for the food has little effect on physical characteristics or taste .

Bibimbap has a long history as a food that has been eaten with various kinds of herbs in rice and hot pepper paste and soy sauce. Bibimbap, which is mixed with rice and side dishes in a bowl, is deeply related to the social environment, lifestyle, and consciousness structure of our country. In terms of nutrition of bibimbap, the calorie based on Jeonju bibimbap is low calorific value of 557kcal, and most nutrients except calcium and iron exceed the recommended amount of nutrition by the World Health Organization and Koreans. Especially, low calorie, high fiber and low cholesterol foods It is widely recognized as an excellent health food that helps modern people prevent adult diseases and diet.

Although there is no prior art related to the present invention, the quality characteristics of the yellow layer cake according to the addition level of the powder of the present invention (J East Soc Dietary Life 19 (5): 736-742 (2009)).

High-calcium spring water with safflower, ramie leaf, and chrysanthemum as raw materials, grain dough using it, and aging manufacturing processing method (Patent Registration No. 10-1387157).

(Patent Registration No. 10-1200389) A method for preparing an egg yolk mixture comprising adding egg yolk, sugar, starch syrup and salt, mixing water and red ginseng, and mixing the mixture; (c) adding a meringue prepared by adding egg white and sugar to the egg yolk mixture obtained in step (b) to obtain a mixture; (d) adding the mixture of the mixture of powders obtained in step (a) and the edible oil and the meringue prepared in step (c) to the mixture of step (c) and obtaining a kneaded product; (e) baking the kneaded product of step (d). However, these prior arts are not related to the present invention because their technical constructions are different.

Korean Patent Application No. 10-2015-0062856 (filed on May 6, 2015)

Cheese, vegetables, and other foods are increasing in the bread, and other ingredients are added to the manufacturing process to make the product easy to produce. In order to supply the useful ingredients in the confectionery baking, Powder, and pine nuts. However, these studies are still limited to the study of physicochemical and sensory quality characteristics, and there are few products that have developed and commercialized bakery products using nutritional functional ingredients.

Cheese, ramie powder, bibimbap and the like contain various physiologically active substances beneficial to human body, commercialized foods that can be consumed at the same time are not actively promoted at present. Bibimbap, cheese and ramie bread can be easily consumed at the same time, so that the bread can be filled with emptiness. In order to meet consumers' diverse and health-oriented preferences, products with added nutritional value and functional effect And to meet the demand for a full-dining table equip- ment with a uniform nutritional balance.

The present invention relates to a method of making rice, a step of making ramie dough, a step of pushing ramie dough, a step of spreading cheese, kochujang, bibimbap material and rice on the dough, freezing and then cutting the topping made of ramie dough and the rice dough water And baking bread to make fusion bread.

Bibimbap and cheese can be filled in bread, and bibimbap and bread can be eaten at the same time, and it is easy to carry. Brown rice green tea lees are cooked with rice to increase storage stability and disinfection with ozone water, so the storage stability of bibimbap is increased.

The present invention consists of the following steps. The step of making rice, the step of making ramie dough, the step of pushing ramie dough and spread cheese, kochujang, bibimbap material and rice on dough, freezing and cutting, and then cutting the topping made of ramie dough and the rice dough water, To make a fusion bread.

<Preparation Example 1> Production of brown rice green tea leachate

Brown green tea mixture powder (East-West food) of 71% by weight of brown rice and 29% by weight of green tea is prepared by putting 50 g, 70 g and 100 g of brown rice green tea mixed powder into three containers of 1000 ml of water at 90 ° C for 9 minutes.

&Lt; Preparation Example 2 > Preparation of rice

Rice is washed thoroughly, 200g each, put in four rice cookers, 300ml of water, brown rice green tea leavings, 5%, 7%, 10% by weight take 300ml each and cook rice.

&Lt; Preparation Example 3 > Vegetables used in bibimbap cooking

The vegetables prepared above are cooked and tested for live bacteria. To minimize cross contamination during cooking, thoroughly disinfect chopping boards, kitchen utensils, and kitchen cloths.

<Test Example 1> Evaluation of shelf life of rice cooked with brown rice green tea leached

Measure the microorganisms during the storage of rice cooked with raw water and brown rice green tea leached. Rice made from raw water and brown rice green tea leavened rice are stored for 25 days to 7 days, respectively. The total number of molds is measured according to AACC method 45-16 by the number of storage days as follows. The culture medium was sterilized by using a PDA (patato dextrose agar) medium, and 15 g of the sample was added to homogenizer which was sterilized by flame sterilization with ethanol, and the mixture was thoroughly sterilized by sterilized water. Then, 0.1 ml of each stock solution was added to the medium by 10- And cultivated for 48 hours.

Changes of microorganisms by storage period in green tea green tea leach concentration sample 0 days 1 day 3 days 5 days 7 days mold 5% leachate ND ND ND 3.5 × 10 5 5.4 × 10 5 7% leachate ND ND ND ND 2.8 × 10 5 10% leachate ND ND ND ND 1.7 x 10 3 bottled water ND ND 1.5 × 10 5 3.8 × 10 6 6.2 × 10 6 Total bacterial count 5% leachate ND 1.2 x 10 2 1.1 × 10 5 4.2 × 10 6 3.4 × 10 7 7% leachate ND ND 2.8 × 10 2 2.4 × 10 5 3.6 × 10 6 10% leachate ND ND 1.7 x 10 2 4.5 x 10 3 2.8 × 10 4 bottled water ND ND 2.5 x 10 7 2.6 x 10 8 4.6 × 10 9

The changes of total fungi count and total bacterial counts were investigated during storage for 25 7 days in order to observe the changes of microorganisms of green rice green tea leathers 5%, 7%, 10% and raw water. As a result, The fungi began to appear on the 5th day of storage and the 7th day of leaching began to appear on the 7th day. On the 7th day of storage, the 7th day of leavening showed 1.7 × 10 3 CFU / Stable results were obtained. The total number of bacteria in the control group began to show decay at 2.5 × 10 7 CFU / g on the third day of storage. After 3 days, the addition of 5% showed 1.1 × 10 5 CFU / g. From the 3rd day of storage with 7% and 10% addition, 7% And it was found to be advantageous.

&Lt; Test Example 2 > Estimation of storage stability of vegetables cooked with ozonated water

The ozonated water used in the experiment is prepared by supplying ozone water produced at low concentration of 1.0 ppm or less by high pressure, high frequency, silent discharge and making it to 0.2 ppm. The ozonated water with 0.2ppm was immersed in the vegetable bibimbap material for 10 minutes, sprayed with water, and rinsed to remove water. In addition, the vegetables washed with ordinary water were also evaluated by removing water and storing them at a low temperature of 10 ° C. Sensory evaluation was classified into good, normal, slightly poor and very poor, and evaluated by storage period.

Estimation of storage and quality of ozonated water washing vegetables Item 0 days 3 days 5 days 7 days Ozonated water bottled water Ozonated water bottled water Ozonated water bottled water Ozonated water bottled water color Tissue softening × smell Overall assessment ×

The ozonated water showed good storage stability as a result of color, tissue softening, smell and comprehensive evaluation until 5th day. From 5th day, the color and tissue softening phenomenon started to appear in the bottled water, and the ozonated water treatment was effective.

&Lt; Example 1 > Preparation of materials

Cheese prepared mozzarella dumir cheese product of 1.5cm × 1.5cm × 45cm with 100g.

In order to produce bibimbap, 1kg of rice washed with purified water is put into a pot, and 2ℓ of brown rice green tea leachate is poured and rice is cooked. Prepare bean sprouts with 50g of bean sprouts, 30g of bracken, 20g of bellflower, 40g of tempura, 30g of parsley, 20g of spinach, 10g of zucchini, 10g of cucumber, 20g of cucumber and 10g of carrot. The ingredients are 50g, 50g, 30g, 10g, 10g and 10g. Prepare small pieces of famous materials such as eggs, chestnuts, banks, walnuts, raw pork, and pears. Appropriate amount of salt can be used, such as salt, chrysanthemum, elliot, kochujang, sesame oil, perilla oil, edible oil, sesame seeds, perilla powder, sugar, honey, green onion, garlic, ginger,

All materials should be firstly cleaned with normal water, then secondly washed with ozone water diluted to 0.1 ppm, sprayed with water, rinsed and then dried. White rice uses brown rice green tea leachate to build rice in a crazy way. Beef is seasoned and roasted. Bean sprouts, buttercups and fried eggs are boiled, and fern, bellflower, bellflower, zucchini and carrots are seasoned with salt, and eggs are divided into yellow and white.

&Lt; Example 2 > Preparation of dough

As shown in Table 3, in order to grasp the dough characteristics by mixing the blend ratio by the blend ratio of flour to wheat flour, the fermentation swelling power and cost were analyzed and used as a quality evaluation index.

Mixing ratio of rye flour mixture Raw material Flour: Mossy powder
100: 0
Flour: Mossy powder
93: 7
Flour: Mossy powder
90: 10
Flour: Mossy powder
87: 13
weight% Weight portion weight% Weight portion weight% Weight portion weight% Weight portion Potato flour 50.71 100.0 47.16 93.0 45.18 90.0 43.24 87.0 Mossy powder 0.00 0.0 3.55 7.0 5.02 10.0 6.46 13.0 Active gluten 0.51 1.0 0.51 1.0 1.51 3.0 2.49 5.0 Saint Joseph 1.32 2.6 1.32 2.6 1.31 2.6 1.29 2.6 Yellow sugar 1.98 3.9 1.98 3.9 1.96 3.9 1.94 3.9 Salt 1.32 2.6 1.32 2.6 1.31 2.6 1.29 2.6 shortening 3.30 6.5 3.30 6.5 3.26 6.5 3.23 6.5 Skim milk powder 1.32 2.6 1.32 2.6 1.31 2.6 1.29 2.6 water 39.55 78.0 39.55 78.0 39.16 78.0 38.77 78.0 Sum 100.00 197.2 100.00 197.2 100.00 199.2 100.00 201.2

&Lt; Test Example 3 > Evaluation of the characteristics of dough with addition of ramie powder

1) Measurement of fermentation expansion force

The fermentation expansive force was measured by dividing the dough immediately after mixing into 50 g portions and putting it in a measuring cylinder and expanding the volume (ml) at intervals of 15 minutes for 90 minutes.

Measurement of swelling power of fermentation Test Example 15 minutes 30 minutes 45 minutes 60 minutes 90 minutes Flour: 100 g 47 49 65 80 110 Flour: Mossy powder 93: 7 40 41 62 76 98 Flour: Mossy powder 90: 10 38 40 58 72 95 Flour: Mossy powder 87: 13 34 43 54 68 93

Table 4 shows the results of the fermentation swelling power of the dough prepared by varying the content of ramie powder. The swelling power of the dough made by adding 7% and 10% of ramie powder to the ramie flour added with sour dough was slightly lower than that of the flour dough produced without the ramie powder, but the swelling power of the filler The safety factor was important, and considering the health and the quality of the product, the quality was not affected even if the content was increased to 10%. If more than 50% by weight of the rye flour is added, the fermentation power is not good and it affects the gas capturing ability, and it is preferable to prevent the degradation of the gas capturing ability due to the decrease of the gluten structure.

2) Cost measurement

The dough was divided into 6 to 8 parts by 0.5 cm each, molded into a leaf shape, and then the rice flour was applied. The bread was baked at 190 ° C and 150 ° C in the top and bottom, respectively. The volume of the bread was determined by seed substitution using rapeseed The bread was weighed and measured as a cost (㎤ / g).

Cost Analysis of Bread Item Flour: Mossy powder
100: 0
Flour: Mossy powder
93: 7
Flour: Mossy powder
90: 10
Flour: ramie flour
87: 13
Cost-effective (/ g) 3.5 3.2 2.9 2.5

Table 5 shows the results of the effect of the addition of ramie powder on the cost of bread. Flour: The colorless, viscous and molding were the best at 2.9.0 ~ 3.2cm3 / g of the blend of ramie flour and wheat flour added with ramie powder of 93: 7 ~ 90: 10. Flour: Mixing ratio of the blending ratio of the flour to the flour and 3.0 wt% / g and 2.8 cm 3 / g of the blended flour having the blend ratio of 50 wt% of the flour-milled flour.

&Lt; Example 3 > Manufacture of Fusion Bread

As described above, the dough that has been matured by aging is pushed up by 90 cm in width and 30 cm in length. Place the cheese on the tip of the edge in a push-up dough and roll it one turn. Sprinkle the kochujang sauce 6cm apart, spread the ingredients in bibimbap evenly 6cm wide, roll one more round, and spread the rice evenly 8cm wide. After finishing the end of the roll, roll it like a kimbap and freeze for one hour and cut to size of 12 cm. The dough was divided into 6 to 8 parts by 0.5 cm each, molded into a leaf shape, and fried. The rice flour was applied, and then the bread was baked at 190 ° C and 150 ° C for 15 minutes.

The present invention can enjoy the taste of rice cake with rice flour paste.

&Lt; Example 4 > Manufacture of fusion bread

Rye dough was made in the same manner as in Example 3, cheese was folded on both sides of the dough, folded, and the bibimbap material was spread out to prepare a fusion bread in the same manner as in Example 3.

&Lt; Example 5 > Manufacture of fusion bread

A rye batter was made in the same manner as in Example 3, and the kochujang was placed on both sides of the dough, folded, and the bibimbap material was spread out to prepare a fusion bread in the same manner as in Example 3.

&Lt; Example 6 > Manufacture of fusion bread

Rye dough was formed in the same manner as in Example 3, cheese was folded on both sides of the dough portion of the dough, and then the kochujang was folded on both sides of the dough portion of the dough and folded. I made fusion bread.

&Lt; Test Example > Sensory test

Five points scale (5 points; excellent, 3 points; moderate, 1 point) was used for the well-trained panel (20s, 30s, 40s for male and 2s for each male and female) (Taste, texture, and flavor). As a control, pizza bread (H company) and sausage bread (L company) were used.

Sensory evaluation of Fusion Bread division Example 3 Example 4 Example 5 Example 6 Control 1 Control 2 Likelihood 4.2 4.4 4.3 4.5 4.1 4.2 flavor 4.1 4.4 4.2 4.4 4.2 4.2 Texture 4.2 4.4 4.1 4.5 4.1 4.3 cove 4.2 4.3 4.2 4.3 4.2 4.2

From the above results, Example 4 is a fusion bread made by spreading cheese twice and spreading a hot pepper paste once. Example 6 is a fusion bread prepared by spreading cheese twice and spreading a red pepper paste twice. They were found to have slightly better sensory properties than the other Examples 3 and 4. The sensory characteristics of the control group were higher than those of the control group.

Since the bread of the present invention contains bibimbap and cheese as a filling material in the inside, the bibimbap, the cheese and the bread can be easily ingested at the same time, so that the bread which lacks the nutrients can be used sufficiently for the meal, You can contribute. It is also industrially applicable because of its excellent storability and excellent taste.

Claims (5)

The step of making rice, the step of making ramie dough, the step of pushing ramie dough and spreading cheese, kochujang, bibimbap material and rice on the dough, freezing and freezing, then cutting the topping made of ramie dough and the rice dough water, &Lt; / RTI &gt; to make a fusion bread The method according to claim 1, wherein the fusion bread comprises a step of pushing the dough of dough and aged with a width of 90 cm and a length of 30 cm, a step of placing the cheese on the edge of the edge of the push- After spreading the ingredients in the bibimbap to 6cm width, spread the bread evenly 6cm wide, roll one wheel again, spread the rice evenly 8cm wide, and knead the dough and ingredients to the end, And then cut into a size of 12 cm and a part of the rye dough is divided into 6 to 8 parts by 0.5 cm to form a deciduous leaf. The rye flour is then applied, and then the rice flour is applied. And baking the bread to make a fusion bread. The method according to claim 1, wherein the herb ingredient in the bibimbap material is selected from the group consisting of bean sprouts, bracken, bellflower, fennel, parsley, spinach, zucchini, radish, cucumber and carrot, The main ingredients consist of eggs, chestnuts, walnuts, walnuts, walnuts, and pears. Seasonings include salt, chopsticks, elliot, kochujang, sesame oil, perilla oil, edible oil, sesame seeds, perilla powder, sugar, honey, Manufacturing method of fusion bread consisting of ginger, pepper, liquor, juice The method according to claim 1, wherein the ramie dough is mixed with ramie powder, high-strength milk, active glue, yeast, water, salt, sulfur sugar, shortening and milk powder until the latter stage of development, &Lt; / RTI & A fusion bread made by the method of any one of claims 1 to 4










KR1020150068555A 2015-05-18 2015-05-18 Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method KR20160135388A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150068555A KR20160135388A (en) 2015-05-18 2015-05-18 Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150068555A KR20160135388A (en) 2015-05-18 2015-05-18 Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method

Publications (1)

Publication Number Publication Date
KR20160135388A true KR20160135388A (en) 2016-11-28

Family

ID=57706672

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150068555A KR20160135388A (en) 2015-05-18 2015-05-18 Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method

Country Status (1)

Country Link
KR (1) KR20160135388A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107788057A (en) * 2017-10-26 2018-03-13 广东琪昌食品有限公司 A kind of pumpkin pie and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107788057A (en) * 2017-10-26 2018-03-13 广东琪昌食品有限公司 A kind of pumpkin pie and preparation method thereof

Similar Documents

Publication Publication Date Title
US20110008522A1 (en) Full-Fat Soybean Flour-Containing Composition, and Egg Substitute Composition
Barber et al. Nutrient composition, physical and sensory properties of wheat-African walnut cookies
KR101634364B1 (en) Bread including seaweeds and method for producing thereof
KR20180038670A (en) fermented liquid starter for bread making using sweet potato and manufacturing method of bread
KR101591646B1 (en) Lotus root cookie and method of manufacturing the same
KR20100110471A (en) Fruit breads containing fruit slice and fruit puree and method of manufacturing thereof
KR101303127B1 (en) Manufacturing method of croquette
KR101737393B1 (en) Steamed bread comprising aronia and mulberry and manufacturing method thereof
KR101682280B1 (en) Ginseng pie and manufacturing method of the same
KR101063169B1 (en) Method of manufacturing vegetable fried rice steamed bread
RU2360504C1 (en) &#34;pheasant rissoles with garnish and red main sauce&#34; preserves preparation method
RU2378941C2 (en) &#34;blackcock chopped cutlets and white sauce with vegetables&#34; preserves preparation method
RU2362391C1 (en) &#34;hazel grouse chopped cutlets and white sauce with vegetables&#34; preserves preparation method
KR102249168B1 (en) Manufacturing method of pastry containing mugwort
KR20160135388A (en) Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method
KR100898060B1 (en) Par-baking baguette for home bakery and method thereof
KR20160131131A (en) Fusion Bread Using Cheese, Rye and Bibimbap and Manufacturing Method
CN113303348A (en) Bean sprout cookie and preparation method thereof
KR20140012789A (en) Citrus dough manufacture method, and citrus cookie and citrus bread made from the citrus dough
CN105638828A (en) Milk fragrant grape biscuit and preparation method thereof
KR101935920B1 (en) Baking method of lotus root-barely bread
KR102250473B1 (en) Pretzel bread with aged tomatoes and manufacturing method of the same
KR102486176B1 (en) Garlic-tofu baguette bread and manufacturing method of the same
KR102226331B1 (en) Garlic baguette bread and manufacturing method of the same
KR102300693B1 (en) Garlic bread manufacturing method and garlic bread using the same

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right