KR850000369B1

KR850000369B1 - Method for manufacturing modified flower using on the decoration cake

Info

Publication number: KR850000369B1
Application number: KR1019830002789A
Authority: KR
Inventors: 국병호
Original assignee: 국병호
Priority date: 1983-06-21
Filing date: 1983-06-21
Publication date: 1985-03-23
Also published as: KR850000197A

Abstract

A modified flower used as a decoration for a cake was prepared by the following method. Cook in steam and nature the paste of glutinous rice powder for 1-15 minutes with boiling water 100 C or over. Add an unharmful coloring agent to the mixture of glutinuous rice 90-93% (by weight), sugar 34%, cream under 0.02%, sugar powder 1-2%, corn starch 2-3%, preservative under 0.02%, and gelatin under 0.01%.

Description

Manufacturing method of flower confection

본 발명은 선물용 케익 등에 사용하는 꽃과자의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a flower cake for use in a gift cake or the like.

종래에도 선물용 케익에 올려 놓는 꽃과자가 제조되고 있으나 일반적으로 밀가루를 주원료로하여 필요한 채소를 넣어 비져서 만든것들이어서 꽃과자 자체가 딱딱하고 씹으면 질기고 특히 색소등으로 인한 비위생적인 것들이어서 케익을 먹는 사람들이 꽃과자를 버리고 먹는 폐단이 많았고 또 먹기에도 꺼려하는 단점이 많았다.Traditionally, flower cakes are placed on gift cakes, but they are usually made from wheat flour as the main ingredient and then made with the necessary vegetables. Many people who eat eat and throw away the sweets and have many disadvantages to eat.

본 발명은 이와같은 종래의 꽃과자의 단점을 해소하고 맛좋고 위생적인 꽃과자를 제조하기 위하여 오랜 연구끝에 다음 실시예에서 보는 바와같은 제품을 생산하기에 이르렀다.The present invention has led to the production of a product as shown in the following example after a long research in order to solve the disadvantages of the conventional flower cake and to produce a delicious and hygienic flower cake.

[실시예 1]Example 1

먼저 찹쌀을 곱게 가루로 만들어 이것을 물에 기계적으로 반죽하고 100℃이상 끊는 물에 10-15분간 증숙한 다음 중량비율로 찹쌀 90-93%, 설탕 3-4%, 크림탑다(경고제) 0.02%이하, 슈가 파우더 1-2%, 콘스타지(옥수수 농밀가루) 2-3%, 방부제 0.02%이하, 제라틴(광택제) 0.01%이하로 혼합하여 다시 반죽하면서 무공해 색소를 첨가한 후 이것을 기계적인 프레스를 하여 얇은 판상으로 만든 다음 형틀에서 약간 건조한 후 설탕물을 바르면서 꽃모양을 만드 후 건조하면 된다.First, make the glutinous rice powder finely, knead it mechanically in water, steam it for 10-15 minutes in water that is cut over 100 ℃, then make glutinous rice 90-93%, sugar 3-4%, cream top (warning agent) 0.02% Less than 1% of sugar powder, 2-3% cornstarch (corn concentrate), 0.02% or less of preservative, 0.01% or less of gelatin (polish), and kneading again, adds pollution-free pigment and then mechanically Press to make a thin plate, and then slightly dry in the mold, and then make a flower shape with sugar water and dry it.

이와같이 제조되는 꽃과자는 찹쌀을 주원료 한 크림탑다의 경고제 성분과 기타의 성분들이 가장 적당한 비율로 배합된 것이므로 무공해 상태에서 맛좋은 과자로 케익과 함께 먹을 수 있을뿐 아니라 종래의 꽃과자와 같이 딱딱하고 질기거나 비위생적인 점으로 먹기를 꺼려하는 일이 전혀 없으며 반죽이나 성분의 배합으로부터 오는 결함 때문에 꽃모양이 미려하지 못했던 것을 완전히 해소하고 미려한 꽃과자를 위생적이고 맛좋은 과자로 용애할 수 있도록 제조할 수 있게 된 것이다.The sweets produced in this way are the most suitable ratio of warning ingredients and other ingredients of the cream top which is made of glutinous rice in the most suitable proportions. It is never reluctant to eat it because it is chewy or unsanitary, and it completely eliminates the flower shape because of defects from the dough or ingredients, and makes it possible to manufacture beautiful flower cakes as hygienic and delicious sweets. It is.

Claims

In the manufacturing method of cake sweets for cakes, the glutinous rice flour is kneaded and steamed for 10-15 minutes in boiling water of 100 ℃ or higher, and the glutinous rice is 90-93%, sugar 34%, cream top 0.02% or less, A method of producing a flower cake, characterized in that it is mixed with sugar powder 1-2%, corn starch 2-3%, preservative 0.02% or less, and gelatin 0.01% or less to add a known pollution-free pigment.