KIM, GYOUNG HO,김경호,PARK, GWAN SUN,박관순,KIM, SUN YONG,김선용,MOON, DO KEUN,문도근
申请号：
KR1020100125072
公开号：
KR1020120063898A
申请日:
2010.12.08
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of butter cream cake using carrageenan is provided to improve the thickening force and the coagulation force of the case by using the butter cream containing the carrageenan.CONSTITUTION: A producing method of butter cream cake using carrageenan comprises the following steps: mixing and stirring purified water, carrageenan or carrageenan mixed with locust bean gum, and sugar heating the mixture at 100-115 deg C, and cooling the mixture at 25-33 deg C before adding rum to obtain syrup inserting the syrup into butter or margarine at 18-20 deg C, and mixing to obtain butter cream and spreading the obtained on 3-5 cake sheets at 22 deg C to obtain the cake.COPYRIGHT KIPO 2012본 발명은 가라기난의 응집성 측면을 강화한 버터케익의 형태 변화의 제조방법에 관한 것으로써, 이를 이용한 제품 제조시에, 외부 영향에 대하여 안정적인 형태를 유지하여 종래에 시도되지 못한 새로운 디자인의 버터케익 제조에 관한 것이다
