WO2017131454A1 - 앙금빵용 휴면 생지의 제조방법, 이를 이용한 앙금크림 빵의 제조방법 - Google Patents
앙금빵용 휴면 생지의 제조방법, 이를 이용한 앙금크림 빵의 제조방법 Download PDFInfo
- Publication number
- WO2017131454A1 WO2017131454A1 PCT/KR2017/000928 KR2017000928W WO2017131454A1 WO 2017131454 A1 WO2017131454 A1 WO 2017131454A1 KR 2017000928 W KR2017000928 W KR 2017000928W WO 2017131454 A1 WO2017131454 A1 WO 2017131454A1
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- WO
- WIPO (PCT)
- Prior art keywords
- dough
- bread
- weight
- sediment
- cream
- Prior art date
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Classifications
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
Definitions
- the present invention relates to a method for producing dormant dough for sediment bread and a method for producing sediment cream bread using the same. More specifically, the present invention relates to a method for producing sesame cream bread, which can produce bread having a soft touch even if it is manufactured using frozen / cold dough.
- sediment bread is mainly baked in various shapes such as crucian carp, carp, dinosaur, etc., and contains various sediments in the bread, so it is a snack that can be appropriately selected according to taste.
- This conventional sediment bread dough is prepared by mixing salt, sugar and purified water in flour to make a thin dough, or by reducing the amount of water into a dough of bread, when diluted, you can enjoy the crispy texture when baked right away.
- the crisp does not last long due to its moisture, and when manufactured with a small amount of water, there is no change in texture over time, but there is a problem that the bread is hard and the bread becomes hard.
- An object of the present invention is to provide a method for producing dormant dough for sediment bread, which does not deteriorate in quality when making bread with its dough while supplying it as a finished product of bread, which can provide fresh bread when distributed to a distributor. .
- Still another object of the present invention is to provide a method for preparing sesame cream bread, in which the texture of bread can be kept soft.
- the present invention comprises the steps of preparing a dough by mixing flour, salt, yeast, baking improver, milk, water by mixing in a predetermined ratio;
- Preparing a sponge dough by measuring the first dough temperature and storing it in a refrigerator at a temperature of 0 to 10 ° C. for 12 to 15 hours when the temperature reaches 20 to 24 ° C .;
- It provides a method for producing a dormant dough for sediment bread; comprising the step of rapidly freezing the dough containing the sediment at -15 ⁇ 20 °C.
- the blending ratio of each component is wheat flour 45.7 ⁇ 60% by weight, salt 0.1 ⁇ 0.3% by weight, yeast 0.3 ⁇ 0.6% by weight, baking improver 0.2 ⁇ 0.4% by weight, milk 35.7 ⁇ 50% by weight and It is preferable that it is 1-3 weight% of water.
- the raw material is 40 to 47.6% by weight of flour, 15 to 22.6% by weight of sugar, 1.2 to 1.6% by weight of salt, 15 to 22.6% by weight of eggs, 0.2 to 0.8% by weight of baking improving agent, and 15 to 22.6% by weight of butter. 5 to 12.6% by weight of water, 1 to 3% by weight of yeast may be included.
- the manufacturing method of the dormant dough for sediment bread according to the present invention, it can be supplied in a frozen state, it is possible to provide a fresh bread by baking the bread directly in the bakery far from the place where the dough is manufactured, the quality is also It can be kept constant.
- the texture of the bread is not hardened and is kept soft.
- the present invention comprises the steps of preparing a first dough by mixing flour, salt, baking improver, milk, yeast, water by mixing in a predetermined ratio; Preparing a sponge dough by measuring the first dough temperature and storing it in a refrigerator at a temperature of 0 to 10 ° C.
- Preparing a second dough by mixing the sponge dough and raw materials (flour, salt, baking improving agent, sugar, egg, milk, butter, water); measuring the temperature of the second dough to a temperature of 25 ⁇ 30 °C Primary fermentation for 10-30 minutes when reached; Dividing the fermented dough into a predetermined size; Giving the divided dough a bench time for 5 to 15 minutes; A step of wrapping 20-40 parts by weight of sediment based on 40 to 60 parts by weight of the bench-time dough; It provides a method for producing a dormant dough for sediment bread; and a step of rapidly freezing the dough containing the sediment at -15 ⁇ 20 °C.
- the room temperature means 1 ° C to 30 ° C.
- the manufacturing step of the first dough is a step of kneading at low speed by mixing all the ingredients in a predetermined ratio.
- the dough material may be flour, salt, baking improving agent, milk, yeast, water.
- each compounding ratio is 45.7 to 60% by weight of flour, 0.1 to 0.3% by weight of salt, 0.3 to 0.6% by weight of yeast, 0.2 to 0.4% by weight of baking improving agent, 35.7 to 50% by weight of milk and 1 to 3 water. It is preferable that it is weight%.
- the flour may be used as a main ingredient of dough, a strong powder, a gravity powder, or a mixture of strong powder and gravity powder.
- Wheat flour is divided into a strong component, a gravity component and a strong component according to the gluten content, which has a protein content of 11% to 13.0%. It is sticky when kneaded in water and is preferably used for making pizza dough.
- Gravity components are flours with a gluten content of about 10%. Gravity components may be used alone as gravity components, but may be used by mixing the strong components and gravity components in a weight ratio of 9: 1 to 8: 2. When using a mixture of strong and gravity components in the above ratio, the gluten content is about 11%, such as semi-strong powder, and the viscosity and elasticity of the dough is appropriately adjusted to obtain a chewy and soft texture at the same time.
- the salt increases the taste and aroma of other ingredients and controls the fermentation of yeast.
- Salt is preferably 0.1 to 0.3% by weight in the first kneading step, 1.2 to 1.6% by weight in the second kneading step.
- the sugar acts as a nutrient for yeast and gives sweetness to the dough. It is preferable to use 15 to 25% by weight of sugar. If it is less than 15% by weight, yeast lacks nutrients and is not sufficiently fermented, and the moisture and sweetness of bread are lowered. 25 When the weight percentage is exceeded, the sweetness and browning reaction are increased to reduce the flavor and appearance of the finished bread. On the other hand, the free water contained in the bread is strongly attracted to the sugar and is converted into bound water, which causes the aging process to be slower than the product with less sugar, increasing the softness of the product.
- the yeast is a baker's yeast that causes alcohol fermentation when mixed with sugar or nutrient-floured flour, and adjusts and matures the dough to increase flavor.
- the yeast may use fresh yeast, or may use dry yeast or freeze-dried yeast.
- Butter should be added 15-30% by weight to keep the bread's soft texture even after a long time. If the content of butter exceeds 30% by weight it may be difficult to maintain the moldability of the bread.
- Water controls the viscosity of the dough, distributes each raw material evenly and hydrates and swells starch. Water is most preferably used 1 to 3% by weight in the first kneading step, 5 to 15% by weight in the second kneading step.
- Bakery improvers include wheat flour, glucose, calcium carbonate, food additives (glycerin fatty acid esters, calcium carbonate, etc.) and cereal mixtures (wheat flour, vitamin C, enzymes), and any commercially available product can be used.
- the manufacturing step of the sponge dough is to measure the first dough temperature to reach a temperature of 20 ⁇ 24 °C stored for 12 to 15 hours in a refrigerator at a temperature of 0 ⁇ 10 °C to prepare a sponge dough, in the present invention
- the aging step is carried out.
- the second dough is prepared by mixing the sponge dough and raw materials (flour, sugar, salt, eggs, baking improving agent, butter, water and yeast).
- raw materials for example, French, sugar, salt, eggs, baking improving agent, butter, water and yeast.
- the raw material is composed of flour, sugar, salt, eggs, baking improving agent, butter, water and yeast.
- the blending ratio of each component of the raw material is flour 40-47.6 Weight%, Sugar 15-22.6 weight%, Salt 1.2-1.6 weight%, Egg 15-22.6 weight%, Baking improver 0.2-0.8 weight%, Butter 15-22.6 weight%, Water 5-12.6 weight%, Yeast 1-3 It may be included in weight percent.
- the temperature of the second dough is measured and when the temperature reaches 25 to 30 ° C., the first fermentation is performed for 10 to 30 minutes. The more the raw materials used, the less fermentation is better.
- the fermented dough is divided into predetermined sizes.
- the division may be appropriately selected by a person skilled in the art according to the size of the bread to be prepared, for example, may be divided into 30 ⁇ 70g.
- the divided dough is given a bench time for 5-15 minutes.
- the bench time is a process of fermenting the divided dough to cover the vinyl, etc.
- the purpose of giving the bench time is to rearrange the gluten tissue in preparation for molding. At this time, young dough is long, tired dough is short.
- Sediment can be made from various ingredients such as red beans, beans, chestnuts, sesame seeds, sweet potatoes, and pumpkins.
- the sediment can be appropriately prepared according to the characteristics of each material by one of ordinary skill in the art.
- the red bean sediment is added to 30 to 60 parts by weight of red beans in 100 parts by weight of water and steamed for 1 to 3 hours at a temperature of 90 ⁇ 100 °C;
- the steamed red beans, sodium hydrogen carbonate, baking powder, salt, sugar (brown sugar and / or white sugar), a starch solution and the like, and the step of stirring; may be prepared.
- the dough containing the sediment is rapidly frozen at -15 ⁇ 20 °C to prepare a dormant dough for sediment bread.
- the dormant dough thus produced is delivered to a bakery, where it is possible to manufacture sediment cream bread directly at the bakery.
- Method for producing a sediment cream bread comprises the steps of thawing frozen frozen sediment bread dormant dough to a temperature of 15 ⁇ 20 °C; Fermenting the dormant dough in a fermentation chamber of 28 to 35 ° C. and a humidity of 70 to 95% for 60 to 70 minutes; Baking the secondary fermented dough at a temperature of 150 to 230 ° C. for 6 to 10 minutes to produce a sediment bread; Cooling the baked sediment bread at room temperature for 20 to 60 minutes; And injecting cream into the top surface of the cooled sediment bread.
- the frozen bread dormant dough is first thawed to a temperature of 15 ⁇ 20 °C to mold, the dough is molded again with a sense of volume, at this time it can be appropriately molded in the form of the desired bread.
- the dormant dough is secondary fermented for 60 to 70 minutes in a fermentation chamber of 28 ⁇ 35 °C, humidity 70 ⁇ 95%.
- the dough that has been frozen by the secondary fermentation can be made into fresh bread just like the dough produced.
- the secondary fermented dough is baked for 6 to 10 minutes at a temperature of 150 ⁇ 230 °C is prepared as a sediment bread.
- the stovetop of the oven is relatively hotter than the stovetop.
- the upper flame is 210-230 ° C and the lower flame is 160-180 ° C.
- the surface of the second fermented dough can be coated with a dedicated varnish to produce a more shiny bread.
- the varnish is applied to the surface of the bread to polish the bread.
- the baked sediment bread is cooled at room temperature for 20 to 60 minutes. This takes into account the characteristics of the cream to be injected thereafter, and the cooling step may be omitted when injecting other ingredients other than the cream.
- Cream is injected into the top surface of the cooled sediment bread to prepare sebum cream bread.
- the bread thus prepared can be immediately packaged and distributed, and the texture of the bread is not hard but is kept soft.
- the cream is injected into the bread, the step of whipping whipped to 100 ⁇ 150: 5 ⁇ 10 weight ratio of fresh cream to sugar to 800 ⁇ 900% of the original volume; And mixing 80 to 120 parts by weight of the custard contents at a ratio of 50 to 80 parts by weight of the whipped cream to prepare a cream for red bean cream.
- the custard content consists of custard mix, milk, vanilla bean, and is prepared by mixing lightly.
- the obtained sponge dough was fermented at room temperature for 1 to 3 hours and refrigerated in a refrigerator for 12 to 15 hours.
- the sponge dough and raw materials (45% by weight of flour, 15% by weight of sugar, 1.5% by weight of salt, 0.5% by weight of baking improving agent, 15% by weight of eggs, 6% by weight of water, 2% by weight of yeast, 5% by weight of butter) 90 rpm), the mixture was kneaded for 2 to 5 minutes, 10% by weight of butter was added, and kneaded again for 4 to 5 minutes at low speed (90 rpm) to prepare dough.
- the internal temperature (dough completion temperature) of the produced dough was 20-24 degreeC.
- the dough was secondarily fermented at a temperature of 28 to 35 ° C. and a humidity of 70 to 95% for 60 to 70 minutes.
- the dough was divided into 40-60 g using a divider.
- Dormant dough was prepared by rapid freezing at -18 ° C.
- custard contents 100 g of fresh cream and 2 g of sugar were added and whipped to 800-900% of the original size. 80 g of custard contents were mixed at a rate of 50 g of fresh cream to prepare a cream for red bean cream. The custard contents are composed of custard mix and milk in a mixing ratio of 1: 2, and are prepared by mixing lightly.
- the quick evaluation is based on nine factors indicative of palatability: (1) color, (2) flavor / flavor, (3) bread softness, (4) bread moistness, (5) bread and sediment texture, (6) overall texture , (7) bread known taste, (8) bread and sediment taste match, and (9) overall taste were evaluated with a perfect score of 7 points, respectively, and the average value of these 24 data was listed in Table 1. The higher these scores, the better the palatability of the bread.
- Preference is shown in Table 2 based on the score obtained from the attribution evaluation.
- Example 1 It bread Bredenko housewife 75.0% 16.7% 8.3% Female college student 58.3% 33.3% 8.3%
- red bean bread prepared according to the present invention is preferred overall preference and texture, flavor. That is, it can be seen that the known satisfaction of the red bean cream bread according to the present invention is higher than the known satisfaction of other companies' red bean bread.
- the texture of the bread after the passage of time has not changed much in the case of red bean cream bread prepared according to the present invention, but in the case of the red bean bread prepared according to the conventional method, the texture and taste of the bread can be seen to be greatly reduced. Therefore, according to the method of this invention, it turns out that it provides the bread which is excellent in taste and a texture, and does not have a big difference also in taste and a texture compared with the conventional red bean bread.
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Abstract
Description
빵 종류 | 전체 만족도 | (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | |
주부(12명) | 실시예 1 | 5.4 | 5.8 | 5.3 | 4.8 | 4.8 | 5.0 | 4.9 | 5.3 | 5.2 | 5.1 |
잇브레드 | 4.5 | 5.7 | 4.9 | 4.1 | 4.4 | 4.4 | 4.4 | 4.5 | 4.7 | 4.5 | |
브레덴코 | 4.0 | 4.2 | 4.1 | 3.7 | 3.8 | 4.3 | 3.8 | 3.8 | 4.2 | 3.9 | |
여대생(12명) | 실시예 1 | 5.0 | 6.0 | 5.3 | 5.0 | 4.7 | 5.2 | 4.9 | 4.9 | 5.3 | 5.1 |
잇브레드 | 4.4 | 4.9 | 4.3 | 4.3 | 4.4 | 4.7 | 4.8 | 4.8 | 4.7 | 4.3 | |
브레덴코 | 3.8 | 3.8 | 3.7 | 3.3 | 3.3 | 4.4 | 3.6 | 3.6 | 4.3 | 3.8 |
실시예 1 | 잇브레드 | 브레덴코 | |
주부 | 75.0% | 16.7% | 8.3% |
여대생 | 58.3% | 33.3% | 8.3% |
Claims (6)
- 밀가루, 소금, 이스트, 제빵개량제, 우유 및 물을 미리 정해진 비율로 혼합하여 반죽하여 제1반죽을 제조하는 단계;상기 제1반죽 온도를 측정하여 20~24℃의 온도에 도달하면 0~10℃의 온도의 냉장고에서 12~15 시간 보관하여 스폰지 도우를 제조하는 단계;상기 스폰지 도우와 원재료로서 밀가루, 설탕, 소금, 계란, 제빵개량제, 버터, 물 및 이스트를 혼합하여 제2반죽을 제조하는 단계;상기 제2반죽의 온도를 측정하여 25~30℃의 온도에 도달하면 10~30분 동안 1차 발효시키는 단계;상기 발효된 반죽을 30~70g의 크기로 분할하는 단계;상기 분할된 반죽을 5~15분 동안 벤치타임을 주는 단계;상기 벤치타임된 반죽 40~60 중량부에 대하여 앙금 20~40중량부를 넣고 싸는 단계; 및상기 앙금을 포함한 반죽을 -15 ~ 20℃에서 급속 냉동시키는 단계를 포함하는 앙금빵용 휴면 생지의 제조방법.
- 제1항에 있어서,상기 제1반죽의 배합비율은 밀가루 45.7~60중량%, 소금 0.1~0.3 중량%, 이스트 0.3~0.6중량%, 제빵개량제 0.2~0.4중량%, 우유 35.7~50중량%, 물 1~3 중량%인 앙금빵용 휴면 생지의 제조방법.
- 제1항에 있어서,상기 원재료는 밀가루 40~47.6중량%, 설탕 15~22.6중량%, 소금 1.2~1.6중량%, 계란 15~22.6중량%, 제빵개량제 0.2~0.8중량%, 버터 15~22.6중량%, 물 5~12.6중량%, 이스트 1~3중량%의 함량으로 포함되는 앙금빵용 휴면 생지의 제조방법.
- 제1항에 있어서,상기 앙금은 팥 앙금인 앙금빵용 휴면 생지의 제조방법.
- 제1항 내지 제4항 중 어느 한 항에 따라 제조된 앙금빵용 휴면 생지를 15~20℃의 온도까지 해동하여 성형하는 단계;상기 휴면 생지를 28~35℃, 습도 70~95%의 발효실에서 60~70분간 2차 발효시키는 단계;상기 2차 발효된 생지를 150~230℃의 온도에서 6~10분간 구워 앙금 빵을 제조하는 단계;상기 구워진 앙금 빵을 상온에서 20~60분간 냉각하는 단계;상기 냉각된 앙금 빵의 윗면에 크림을 주입하는 단계;를 포함하는 앙금크림 빵의 제조방법.
- 제5항에 있어서,상기 크림의 제조는 생크림 대 당류를 100~150: 5~10 중량비로 넣고 원래 부피의 800~900%가 되도록 휘핑하는 단계; 및카스타드 내용물 80~120 중량부에 상기 휘핑된 크림 50~80 중량부의 비율로 혼합하여 단팥크림용 크림을 제조하는 단계;를 포함하는 앙금크림빵의 제조방법.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SG11201806011UA SG11201806011UA (en) | 2016-01-29 | 2017-01-26 | Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough |
EP17744575.6A EP3409123A4 (en) | 2016-01-29 | 2017-01-26 | METHOD FOR PRODUCING A FROZEN PASTE FOR BREAD WITH FILLING AND A METHOD FOR PRODUCING CREAM-FILLED BREAD BY THE USE OF THIS FROZEN PASTE |
US16/072,496 US10701944B2 (en) | 2016-01-29 | 2017-01-26 | Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough |
CN201780008230.4A CN108697099A (zh) | 2016-01-29 | 2017-01-26 | 带馅儿面包用冷冻面团的制造方法以及利用该冷冻面团的奶油馅儿面包的制造方法 |
HK18115505.6A HK1256399A1 (zh) | 2016-01-29 | 2018-12-04 | 帶餡兒麵包用冷凍麵團的製造方法以及利用該冷凍麵團的奶油餡兒麵包的製造方法 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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KR1020160011720A KR101684825B1 (ko) | 2016-01-29 | 2016-01-29 | 앙금빵용 휴면 생지방법의 제조방법, 이를 이용한 앙금크림 빵의 제조방법 |
KR10-2016-0011720 | 2016-01-29 |
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WO2017131454A1 true WO2017131454A1 (ko) | 2017-08-03 |
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PCT/KR2017/000928 WO2017131454A1 (ko) | 2016-01-29 | 2017-01-26 | 앙금빵용 휴면 생지의 제조방법, 이를 이용한 앙금크림 빵의 제조방법 |
Country Status (7)
Country | Link |
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US (1) | US10701944B2 (ko) |
EP (1) | EP3409123A4 (ko) |
KR (1) | KR101684825B1 (ko) |
CN (1) | CN108697099A (ko) |
HK (1) | HK1256399A1 (ko) |
SG (1) | SG11201806011UA (ko) |
WO (1) | WO2017131454A1 (ko) |
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KR101684825B1 (ko) * | 2016-01-29 | 2016-12-20 | 주식회사 파리크라상 | 앙금빵용 휴면 생지방법의 제조방법, 이를 이용한 앙금크림 빵의 제조방법 |
KR101909207B1 (ko) | 2016-12-23 | 2018-10-17 | 씨제이푸드빌 주식회사 | 꽃 모양 빵 및 이의 제조방법 |
CN109805062B (zh) * | 2019-02-21 | 2021-09-03 | 北京瑞家食品有限公司 | 一种预发酵丹麦酥速冻面团的生产工艺 |
KR102273388B1 (ko) * | 2019-04-29 | 2021-07-06 | 부산대학교 산학협력단 | 포켓빵용 발효 냉동 생지의 제조방법 |
JP2021051020A (ja) * | 2019-09-25 | 2021-04-01 | 三菱商事ライフサイエンス株式会社 | ベーカリー製品の香りの官能評価方法 |
KR102420348B1 (ko) * | 2020-04-20 | 2022-07-13 | 배재호 | 옥수수 야채빵 제조방법 |
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- 2017-01-26 SG SG11201806011UA patent/SG11201806011UA/en unknown
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- 2017-01-26 US US16/072,496 patent/US10701944B2/en active Active
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Also Published As
Publication number | Publication date |
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KR101684825B1 (ko) | 2016-12-20 |
EP3409123A1 (en) | 2018-12-05 |
CN108697099A (zh) | 2018-10-23 |
US10701944B2 (en) | 2020-07-07 |
US20190029274A1 (en) | 2019-01-31 |
EP3409123A4 (en) | 2019-08-07 |
SG11201806011UA (en) | 2018-08-30 |
HK1256399A1 (zh) | 2019-09-20 |
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