KIM, GYOUNG HO,김경호,PARK, GWAN SUN,박관순,KIM, SUN YONG,김선용,MOON, DO KEUN,문도근
申请号：
KR1020130060282
公开号：
KR1020130072227A
申请日:
2013.05.28
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A butter cake making method is provided to allow the shape to be retained due to the enhanced thickening power and coagulating power of carrageenan.CONSTITUTION: 100 parts by weight of purified water is mixed with 100 parts by weight of sugar, 5 parts by weight of carrageenan and 3 parts by weight of locust bean gum and the mixture is heated at a temperature of 100-115°C. The heated mixture is cooled at a temperature of 25-33°C and mixed with 3 parts by weight of rum to make a syrup. Butter or margarine at a temperature of 18-20°C are mixed with the syrup. Butter cream is spread on 3 or 5 pieces of cake which are sliced at a temperature of 22°C.COPYRIGHT KIPO 2013[Reference numerals] (AA) Manufacturing syrup (BB) Manufacturing butter cream (CC) Slice cake sheet (DD) Sanding cake sheet (EE) Cake sheet 1/2 cutting (FF) Coating a chocolate solution (GG) Loading a cake support (HH) Decoration (II) Packing a cake box본 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
