-
公开(公告)号：KR101811569B1
公开(公告)日：2017-12-21
申请号：KR1020160181503
申请日：2016-12-28
申请人： 이소망
发明人： 이소망
摘要： 본발명은마카텔라빵 및그 제조방법에관한것으로, (a) 빵틀에제 1 마카롱쿠키를투입하는단계와; (b) 상기빵틀에카스텔라반죽을충전한후 120 ~ 180℃의오븐에서 30 ~ 40분간구운다음 35 ~ 45℃까지자연냉각하는단계와; (c) 자연냉각된빵의상부면을통해요거트커스타드크림을충전하는단계와; (d) 식용접착제가하부면에도포된제 2 마카롱쿠키를빵의상부면에안착시키는단계로구성됨으로써, 일출을연상케하는독특한외형의카스텔라를제공함에아울러, 고소한마카롱쿠키와새콤달콤한요거트커스타드크림을함께제공하여독특한식감과풍미를제공하는효과가있다.
摘要翻译： 作为与本发明Eunma katel rappang mitgeu的制造方法，包括以下步骤：在（a）中ppangteul第一蛋白杏仁饼干; （B）在自冷却中在120〜180℃的烘箱中填充到海绵蛋糕面糊到ppangteul到30-40分钟，然后烘烤和35〜45℃; （c）通过天然冷却的面包皮填充酸奶椰子奶油; （d）可食性粘着剂从而构成在安装面包服装面，以及以提供独特的外观让人联想到日出的，可口的蛋白杏仁饼干和糖醋酸奶，乳蛋糕乳脂的海绵蛋糕的步骤中施加到下表面的第二蛋白杏仁饼干饼干 提供独特的质地和风味。
-
公开(公告)号：KR1020150124345A
公开(公告)日：2015-11-05
申请号：KR1020140051138
申请日：2014-04-28
申请人： 김서희
发明人： 김서희
摘要： 1.빵에커피,코코아,박하,캬라멜중 한가지나두가지,혹은그이상을넣어맛을내는빵이다. 빵안에위의재료의액이나가루를반죽에넣거나 ,빵에들어가는재료에넣거나,빵의겉에가루나액체가뿌려질수있다. 2.이외의맛을내는재료나몸에좋은재료를첨가할수 있다.
摘要翻译： 调味面包可以通过将至少一种，两种或更多种咖啡，可可，薄荷和焦糖放入面包中来生产。 这些材料的液体或粉末可以放入面团的面团或面包的材料中，其中粉末或液体可以撒布或撒在面包的表面上。 根据本发明，还可以添加对健康或其他调味成分有益的其它成分。
-
公开(公告)号：KR1020120121463A
公开(公告)日：2012-11-06
申请号：KR1020110039294
申请日：2011-04-27
申请人： 이인숙
发明人： 이인숙
摘要： PURPOSE: A producing method of roti using thin dough and filling materials is provided to offer the crunchy texture and the soft taste of the roti to eaters. CONSTITUTION: A producing method of roti comprises the following steps: mixing 100wt% of flour, 60wt% of water, 2wt% of salt, and 2wt% of sugar; kneading the dough for 5 minutes in a first intensity level, and for 25 minutes in a third intensity level; settling the obtained dough after wrapping with a plastic sheet for 30 minutes for softening; rounding the softened dough after dividing the dough into 12g portions; coating the divided and rounded dough with soybean oil, and fermenting the dough for 40 minutes; thinly spreading the dough on a pan after inserting a tea-spoon of oil into the pan; mounting filling materials over the dough, and folding the dough into a rectangular shape before inserting 1/2 tea-spoon of butter into the pan; and cooking the dough, and pouring condensed milk over the obtained roti.
摘要翻译： 目的：提供使用薄的面团和填充材料的旋转的生产方法，以提供食用者的脆性质地和旋转的柔软的味道。 构成：转炉的生产方法包括以下步骤：混合100重量％的面粉，60重量％的水，2重量％的盐和2重量％的糖; 在第一强度水平下捏合面团5分钟，并在第三强度水平下捏合25分钟; 在用塑料片包裹30分钟以后软化所得面团; 在将面团分成12g部分之后使软化面团四舍五入; 用大豆油涂覆分开的圆形面团，并将面团发酵40分钟; 将油茶匙插入锅中后，将面团稀释成平底锅; 在面团上装入填充材料，并将面团折叠成矩形，然后将1/2茶匙黄油插入锅中; 并烹饪面团，并将炼乳倒在所得的转盘上。
-
公开(公告)号：KR1020120015720A
公开(公告)日：2012-02-22
申请号：KR1020100078089
申请日：2010-08-13
申请人： 조효진
发明人： 조효진
摘要： PURPOSE: Cake including ice cream, and a producing method thereof are provided to enable users to eat bread, the ice cream, and fresh cream coated on the bread and the ice cream at the same time. CONSTITUTION: A producing method of cake including ice cream comprises the following steps: inserting the ice cream(3) in the cake; locating the ice cream and bread(1) by turns around the center of the cake; and spreading fresh cream(2) on the surface of the bread and the ice cream.
摘要翻译： 目的：提供包括冰淇淋在内的蛋糕及其制作方法，以使用户能够同时吃面包，冰淇淋和涂在面包和冰淇淋上的新鲜奶油。 构成：包括冰淇淋的蛋糕的生产方法包括以下步骤：将冰淇淋（3）插入蛋糕中; 将冰淇淋和面包（1）围绕蛋糕的中心摆放; 并将新鲜的奶油（2）撒在面包和冰淇淋的表面上。
-
公开(公告)号：KR1020110126563A
公开(公告)日：2011-11-23
申请号：KR1020110046466
申请日：2011-05-17
申请人： 서정호
发明人： 서정호
CPC分类号： A21D8/06 , A21D2/34 , A21D2/36 , A21D13/24 , A23G3/0002
摘要： PURPOSE: A producing method of bread including candied lotus root chips is provided to add the candied lotus root chips in between first and second fermenting processes of the bread. CONSTITUTION: A producing method of bread including candied lotus root chips comprises the following steps: finely slicing lotus roots, and producing the candied lotus root chips; preparing bread dough; firstly fermenting the bread dough; adding 100-300 parts of obtained candied lotus root chips by weight into 1,000 parts of fermented bread dough by weight, and molding the bread dough; second fermenting the bread dough including the candied lotus root chips; and baking the bread dough before spreading glaze on the surface of the baked bread.
摘要翻译： 目的：提供一种包括蜜饯根薯片的生产方法，以在面包的第一和第二发酵过程之间添加蜜饯根薯片。 构成：包括藕莲片在内的面包生产方法，包括以下步骤：细藕莲藕，制成藕莲片; 准备面包面团 首先发酵面团; 将100-300份所获得的蜜饯根薯片按重量添加到1,000份发酵面包面团中，并成型面包面团; 第二次发酵面包，包括蜜饯根薯片; 在将面包布放在烤面包表面之前烘烤面包面团。
-
公开(公告)号：KR1020110040782A
公开(公告)日：2011-04-20
申请号：KR1020107029094
申请日：2009-08-04
申请人： 후지세유 그룹 혼샤 가부시키가이샤
摘要： 가루차 등의 녹차를 사용한 소(filling)나 코팅 초콜렛에 있어서, 빛이나 열 등에 의한 퇴색, 변색의 문제를 해결하는 유지 조성물을 제공하려고 하는 것이다.
클로로필 함량이 600mg/100g 이하인 미발효차 0.1~3중량% 및 치자나무 청색소 및 황색계 천연색소를 함유하는 유지 조성물이다.摘要翻译： 本发明提供一种脂肪组合物，其可以解决使用绿茶（绿茶）等绿茶制品的填充物和巧克力中的光和热引起的褪色和颜色变化的问题。 含有0.1〜3重量％的叶绿素含量为600mg / 100g以下的非发酵茶，栀子蓝染料和天然黄色染料的脂肪组合物。
-
公开(公告)号：KR1020100017249A
公开(公告)日：2010-02-16
申请号：KR1020097024324
申请日：2008-05-19
申请人： 후지세유 그룹 혼샤 가부시키가이샤
摘要： [PROBLEMS] To prevent the whitening of a combined confectionery composed of a backed confectionery (e.g., a cookie, a biscuit) and a chocolate, a chocolate cream or the like during the course of distribution or storage. [MEANS FOR SOLVING PROBLEMS] Disclosed is an oil-and-fat composition essentially composed of a randomly transesterified oil-and-fat and an emulsifying agent. The total amount of saturated fatty acids each having 20 to 24 carbon atoms makes up 6 to 50 wt% of the constituent fatty acids of the oil-and-fat. The emulsifying agent is such an emulsifying agent that the total amount of saturated fatty acids each having 16 or more hydrocarbon atoms makes up 80 wt% or more of the constituent fatty acids of the emulsifying agent, and the emulsifying agent is contained in an amount of 0.1 to 10 wt%. The oil-and-fat composition has a solid fat content (SFC) of 45 or greater at 20°C and 7 or greater at 30°C. The oil-and-fat composition can be used as a spray oil to prevent the occurrence of a whitening phenomenon.
摘要翻译： [问题]为了防止在分发或储存过程中由背部糖果（例如，饼干，饼干）和巧克力，巧克力奶油等组成的组合糖果的美白。 解决问题的方法公开了一种基本上由随机酯交换的油脂和乳化剂组成的油脂组合物。 每个碳原子数为20〜24的饱和脂肪酸的总量构成油脂的构成脂肪酸的6〜50重量％。 乳化剂是这样的乳化剂，各自具有16个以上烃基的饱和脂肪酸的总量占乳化剂的构成脂肪酸的80重量％以上，乳化剂的含量为 0.1〜10重量％。 油脂组合物在20℃下的固体脂肪含量（SFC）为45以上，在30℃下为7以上。 油脂组合物可以用作喷雾油，以防止发生白化现象。
-
公开(公告)号：KR1020090074760A
公开(公告)日：2009-07-07
申请号：KR1020097007359
申请日：2007-09-06
申请人： 인터컨티넨탈 그레이트 브랜즈 엘엘씨
IPC分类号： A23L1/0522 , A23G3/54 , A21D13/08 , A23G1/54
CPC分类号： A23L29/212 , A21D13/24 , A21D13/28 , A21D13/32 , A21D13/38 , A21D13/80 , A23G1/305 , A23G1/56 , A23P20/17 , A23P20/18 , A23P20/20 , A23G2200/06
摘要： The invention relates to a filling consisting of a continuous aqueous phase, wherein said filling has a water activity (Aw) of 0.5 to 0.93 and a fat content of less than 25% by weight relative to the total weight of the filling, and comprises at least one non-gelatinized starch, characterized in that at least 5%, preferably at least 10%, and even more preferably at least 15%, of the particles are greater than or equal to 10 mum in size.
摘要翻译： 本发明涉及由连续水相组成的填充物，其中所述填充物的水活度（Aw）为0.5至0.93，脂肪含量相对于填料的总重量小于25重量％，并且包括在 至少一种非胶凝淀粉，其特征在于，至少5％，优选至少10％，甚至更优选至少15％的颗粒的尺寸大于或等于10μm。
-
公开(公告)号：KR100586494B1
公开(公告)日：2006-06-07
申请号：KR1020040003366
申请日：2004-01-16
申请人： 씨제이 주식회사
IPC分类号： A21D13/08
摘要： 본 발명은 크림 치즈를 기본 배합으로 사용하여 오븐에 구워 제조하는 구운 타입의 치즈케이크를 기계적 적성에 적합하고 대량생산이 가능하며 제조 후 뛰어난 맛 품질을 지녀 디저트로 적합하도록 조성한 치즈케이크의 양산화 제조 방법에 관한 것이다.
치즈케이크, 크림치즈, 양산화 제조방법摘要翻译： 提供了一种批量生产乳酪蛋糕的方法，使用奶油干酪作为组合和烘烤的必需原料以获得烘焙型芝士蛋糕，使得芝士蛋糕具有适合作为甜点的理想的物理性质和优良的口味，并且能够 大量生产。
-
公开(公告)号：KR1020040100350A
公开(公告)日：2004-12-02
申请号：KR1020030032653
申请日：2003-05-22
申请人： 강원묵
发明人： 강원묵
IPC分类号： A21D13/00
CPC分类号： A21D13/41 , A21D2/181 , A21D2/34 , A21D2/36 , A21D8/025 , A21D8/06 , A21D10/02 , A21D13/24 , A23L5/15 , A23L23/00 , A23L27/00
摘要： PURPOSE: A method of producing crust pizza coated with sweet syrups by applying sweet syrup containing glucose syrup to the surface of the baked pizza crust is provided. The pizza has various tastes and flavors without a greasy taste. CONSTITUTION: The crust pizza is prepared by the steps of: kneading dough for pizza crust; placing the dough on a pizza plate while applying a little pressure thereto; applying pizza sauce to the center of the dough and placing cheese, ham, onion, Agaricus bisporus, olive, pimentos, chili, Caper(Capparis spinosa), sausage and chopped meat on the pizza sauce; baking the pizza crust at 230 to 350deg.C for 5 to 10min in an oven; preheating glucose syrup at 160 to 260deg.C for 30sec to 4min; and uniformly applying the preheated syrup to the pizza crust.
摘要翻译： 目的：提供通过将含有葡萄糖浆的甜糖浆施加到烘烤的比萨饼地表的方法来生产涂有甜糖浆的外壳比萨饼。 比萨饼有各种口味和口味，没有油腻的味道。 构成：外皮比萨由以下步骤制成：揉面团用于比萨饼皮; 将面团放置在比萨板上同时施加一点压力; 将比萨酱放在面团的中心，将比萨饼上的芝士，火腿，洋葱，双孢蘑菇，橄榄，薄荷，辣椒，Caper（Capparis spinosa），香肠和切碎的肉放在上面; 在烤箱中在230〜350℃烘烤比萨饼5〜10分钟; 预热葡萄糖浆160〜260℃30〜4min; 并均匀地将预热的糖浆施加到比萨饼皮。
-
-
-
-
-
-
-
-
-
搜索结果
60 条记录 (耗时 0.018 秒)
