http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102082973-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f8a50a168a134dbb8111748564261ce7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2019-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22f5de6cbfc17f070049d50c08cbd119 |
| publicationDate | 2020-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102082973-B1 |
| titleOfInvention | Manufacturing method for macaron and macaron manufactured by the same |
| abstract | The present invention relates to a process for producing macaroons and to macaroons produced thereby. Method for preparing a macaroon according to the present invention is to prepare a main material consisting of egg whites, sugar powder, almond powder, pigments and stevia fermentation extract, and then preparing a main material for weighing to a certain weight (S100); An egg white whipping step of stirring the egg whites by whipping (S200); Adding the weighed almond powder and sugar powder to the whipped egg egg white and then whipping almond powder and sugar powder adding step (S300); Stevia fermented extract and pigment addition step of adding the metered stevia fermented extract and pigment to the whipped egg egg white is added to the almond powder and sugar powder and stirred to prepare a dough (S400); A molding step of molding the dough into a mold of a predetermined shape (S500); Dry aging step (S600) for drying the dough put into the mold to mature; A heating and cooling step of preparing macaron moldings by heating and drying the dried matured dough (S700); And a cream sanding and maturing step (S800) of applying the cream to one side of the cooled macaron molding and then attaching the other macaron molding to complete and mature the macaroons. By the above-described configuration, the present invention may produce macaroons using almond powder and various additives to satisfy the tastes of modern people with a soft texture, high nutrient content, and high health concerns. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4205549-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102441020-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210150007-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1030135-B1 |
| priorityDate | 2019-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.