http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170079006-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_757e36e2d73f56be85902219aa467c30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21B3-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D85-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21B3-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c584c531ab546e23e648edbc3f0467f0 |
| publicationDate | 2017-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170079006-A |
| titleOfInvention | The method for manufacturing train shape walnut cake containing mulberry leaves, lentils, almond and blueberry |
| abstract | More particularly, the present invention relates to a method for preparing a wartime model confectionery including mulberry leaf, lentil bean, almond and blueberry, and more particularly, to a method for manufacturing a walnut confectionery including mulberry leaf, lentil bean, almond and blueberry, And can include mulberry leaves, lentil beans, almonds and blueberries that can distinguish flavor by manufacturing a model of walnut confectionery using a steam locomotive model, a diesel locomotive model, and a KTX model. The present invention relates to a method of manufacturing a walnut cookie. The present invention provides a method for preparing a model walnut cake including mulberry leaf, lentil bean, almond and blueberry, comprising the steps of: preparing a crust of a walnut confectionery containing wheat flour and mulberry leaf extract; Preparing a sediment of walnut confectionery comprising at least one of red beans or lentils; Preparing a quick-add ingredient composed of at least one of walnuts, almonds, and blueberries; Adding the dough and the quick-add ingredients into the mold, then covering the dough with the outer dough, and then baking the dough to prepare walnuts; Packaging the walnut confectionery in a walnut confectionery box; Lt; / RTI > The mulberry leaves are washed, and the washed mulberry leaves and water are mixed at a weight ratio of 3: 5 to 6, extracted at a temperature of 90 to 130 ° C for 3 to 5 hours, and then cooled at a temperature of 15 to 25 ° C 30 to 50 parts by weight of sugar, 20 to 40 parts by weight of milk, 10 to 30 parts by weight of egg yolk and 30 to 40 parts by weight of egg white are mixed with 100 parts by weight of wheat flour. And 1.5 to 3 parts by weight of a baking powder are mixed to prepare a flour dough. The egg whites are agitated with a kneader separately and then added to the flour dough, spraying a mulberry leaf extract to spray the mixture, Wherein the temperature of the air at the time of spraying is from 30 to 80 DEG C and the spraying pressure is from 15 x 10 x to 30 x 10 x, Wherein the sediment comprises a primary heating step of heating a mixture of a sediment material comprising at least one of red beans and lentils and water in a weight ratio of 1: 2 to 3; Crushing said primary heated mixture and cooling to a temperature of 15-25 ° C; 10 to 15 parts by weight of sugar, 0.1 to 0.5 parts by weight of salt and 5 to 10 parts by weight of glutinous rice powder are added to 100 parts by weight of the cooled mixture after the crushing and the mixture is heated at 60 to 100 ° C for 20 to 30 minutes, Heating step; Drying said secondary heated mixture at a temperature of from 15 to 25 DEG C; And the bottoms are manufactured, The molding frame may be selected from any of the train models including a steam locomotive model, a diesel locomotive model, and a KTX model, and the model of the walnut confectionery may be selected from a train model including a steam locomotive model, a diesel locomotive model, and a KTX model . |
| priorityDate | 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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