KIM, BONG CHANKR,김봉찬,KIM, YONG INKR,김용인,KIH, MIN JIKR,기민지,LEE, SEUNG MIKR,이승미,HAN, JUNG SOOKKR,한정숙
申请号：
KR1020150051621
公开号：
KR1016265890000B1
申请日:
2015.04.13
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a composition for making a brownie having improved quality and smooth texture, a method for preparing the composition, paste for making a brownie prepared by mixing the composition, and a brownie made using the composition for making a brownie. The composition for making a brownie contains, on the basis of 100 parts by weight of the total solid content, 30-60 parts by weight of wheat flour, 10-30 parts by weight of edible oil, 3-15 parts by weight of cocoa powder, and 10-50 parts by weight of sugar. The present invention provides a brownie which has smooth and moist texture by increasing the moisture retention power, has increased stability with respect to microorganism growth by having low moisture activity and reducing the content of fermented sugar, and realizes low calories.COPYRIGHT KIPO 2016본 발명은 품질이 개량된 부드러운 식감을 갖는 브라우니 제조용 조성물, 상기 조성물의 제조방법, 상기 조성물을 혼합하여 제조된 브라우니 제조용 반죽물, 및 브라우니 제조용 조성물을 이용하여 제조한 브라우니에 관한 것으로서, 본 발명은 수분 보유력을 증가시켜 부드럽고 촉촉한 식감을 가지며, 수분 활성도가 낮고 발효성 당류의 함량을 감소시켜 미생물 발육에 따른 안정성을 증가시키고, 저칼로리를 구현한 브라우니를 제공한다.
