[go: up one dir, main page]

WO2012115442A3 - Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby - Google Patents

Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby Download PDF

Info

Publication number
WO2012115442A3
WO2012115442A3 PCT/KR2012/001326 KR2012001326W WO2012115442A3 WO 2012115442 A3 WO2012115442 A3 WO 2012115442A3 KR 2012001326 W KR2012001326 W KR 2012001326W WO 2012115442 A3 WO2012115442 A3 WO 2012115442A3
Authority
WO
WIPO (PCT)
Prior art keywords
cake
glutinous rice
steamed glutinous
prepared
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2012/001326
Other languages
French (fr)
Other versions
WO2012115442A2 (en
Inventor
Hyun Seop Kim
Young Bok Moon
Ki Moon Han
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Orion Oyj
Original Assignee
Orion Oyj
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Orion Oyj filed Critical Orion Oyj
Priority to CN2012800177566A priority Critical patent/CN103458697A/en
Publication of WO2012115442A2 publication Critical patent/WO2012115442A2/en
Publication of WO2012115442A3 publication Critical patent/WO2012115442A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glutinous rice cake, it can provide a new type of cake having a sticky texture together with a soft texture, increase the storage stability of the steamed glutinous rice cake contained therein, increase rice consumption, and provide nutritionally improved confectioneries.
PCT/KR2012/001326 2011-02-21 2012-02-21 Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby Ceased WO2012115442A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012800177566A CN103458697A (en) 2011-02-21 2012-02-21 Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020110015259A KR101116200B1 (en) 2011-02-21 2011-02-21 Preparation method for cake containing rice cake therein
KR10-2011-0015259 2011-02-21

Publications (2)

Publication Number Publication Date
WO2012115442A2 WO2012115442A2 (en) 2012-08-30
WO2012115442A3 true WO2012115442A3 (en) 2012-11-29

Family

ID=46141081

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2012/001326 Ceased WO2012115442A2 (en) 2011-02-21 2012-02-21 Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby

Country Status (3)

Country Link
KR (1) KR101116200B1 (en)
CN (1) CN103458697A (en)
WO (1) WO2012115442A2 (en)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892213B (en) * 2014-04-01 2016-03-02 安徽省怀宁县顶雪食品有限公司 A kind of blueberry cake
CN103976222B (en) * 2014-04-02 2016-02-17 姚春生 A kind of aroma blueberry loin chop and preparation method thereof
CN103976115B (en) * 2014-04-02 2016-02-17 姚春生 Fragrant blueberry loin chop of a kind of bamboo and preparation method thereof
CN103976245B (en) * 2014-04-02 2016-05-04 姚春生 A kind of tea smell blueberry loin chop and preparation method thereof
CN103960333A (en) * 2014-04-04 2014-08-06 张燕 Summer heat relieving blueberry cake and preparing method thereof
CN105076320A (en) * 2015-08-04 2015-11-25 句容市虎耳山无花果专业合作社 Ficus carica cookie product and making process thereof
CN105851871A (en) * 2016-04-05 2016-08-17 东莞市食滋源食品有限公司 Manufacturing technology of pastry
CN107410862A (en) * 2017-03-28 2017-12-01 广西南岜仔科技有限公司 A kind of fruit-like flavour loin chop and preparation method thereof
WO2018227639A1 (en) * 2017-06-17 2018-12-20 吴琴芬 Eight-treasure rice pudding production method
KR101938483B1 (en) * 2017-06-29 2019-01-14 신동훈 Baked rice cake and the manufacturing method thereof
WO2019066461A2 (en) 2017-09-29 2019-04-04 Seegene, Inc. Detection of target nucleic acid sequences by pto cleavage and extension-dependent extension assay
CN108294082A (en) * 2018-03-14 2018-07-20 安徽金太阳食品有限公司 A kind of sticky rice products processing method
KR102084483B1 (en) * 2018-11-09 2020-03-04 (주)참조은에스에프 Manufacturing Method of Mozzi-Roll Cake Using the Mozzi-Roll Cake Manufacturing System
CN110521919A (en) * 2019-09-24 2019-12-03 四川龙旺食品有限公司 A kind of osmanthus cake and preparation method
KR102396197B1 (en) * 2020-01-28 2022-05-10 주식회사 오리온 Apparatus for Forming Pie, Pie made by using the same and Method of forming Pie
CN111357791B (en) * 2020-03-24 2022-03-29 安徽省小岗盼盼食品有限公司 Preparation method of weight-losing meal-replacing cake
CN113662130B (en) * 2021-08-10 2023-06-16 江南大学 Steamed sponge cake quality improvement method by combining calcium ion-mediated microwaves with gellan gum

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0767539A (en) * 1993-08-31 1995-03-14 Nikakudou:Kk Production of baked cake containing rice cake
JP2002051703A (en) * 2000-08-08 2002-02-19 Yamazaki Baking Co Ltd Method for producing mochi-like food material and confectionery comprising mochi-like food material and sponge cake
KR100626971B1 (en) * 2005-08-10 2006-09-20 주식회사청우식품 Confectionery with rice cake therein and method therefor
KR100825044B1 (en) * 2007-01-17 2008-04-24 강장래 Tteok cake and its manufacturing method
KR100830681B1 (en) * 2007-06-26 2008-05-27 주식회사 하늘사랑 How to Make Mochi Castella
KR100927047B1 (en) * 2009-04-23 2009-11-17 주식회사 미다움식품 How to make rice cake sand cake

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101416700B (en) * 2008-11-30 2013-03-27 余晓华 Crisp-fried walnut cake production method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0767539A (en) * 1993-08-31 1995-03-14 Nikakudou:Kk Production of baked cake containing rice cake
JP2002051703A (en) * 2000-08-08 2002-02-19 Yamazaki Baking Co Ltd Method for producing mochi-like food material and confectionery comprising mochi-like food material and sponge cake
KR100626971B1 (en) * 2005-08-10 2006-09-20 주식회사청우식품 Confectionery with rice cake therein and method therefor
KR100825044B1 (en) * 2007-01-17 2008-04-24 강장래 Tteok cake and its manufacturing method
KR100830681B1 (en) * 2007-06-26 2008-05-27 주식회사 하늘사랑 How to Make Mochi Castella
KR100927047B1 (en) * 2009-04-23 2009-11-17 주식회사 미다움식품 How to make rice cake sand cake

Also Published As

Publication number Publication date
CN103458697A (en) 2013-12-18
WO2012115442A2 (en) 2012-08-30
KR101116200B1 (en) 2012-03-06

Similar Documents

Publication Publication Date Title
WO2012115442A3 (en) Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby
WO2013032189A3 (en) Fermented vegetable oil and composition including same
WO2012107236A3 (en) Food forming drum and process for its manufacture
USD670557S1 (en) Blank for paper-tissue packaging box
WO2009102845A3 (en) Food products containing omega-3 fatty acids
EA201490253A1 (en) FROZEN CONFECTIONERY PRODUCT WITH GEL COATING
HK1202439A1 (en) Oral care compositions
WO2009080838A3 (en) Gum confections
AR082943A1 (en) PREDIGERATED NUTRITIONAL FORMULA
IL232686A0 (en) Enzymatically hydrolysed lipids as flavour ingredients
MX365622B (en) Dairy-based foods having high levels of lactose.
EP2609815A4 (en) Process for production of fish paste product, and enzyme preparation for modifying fish paste product
ZA201103937B (en) Umami active fraction,method to prepare the same,method of enhancing umami taste and method of preparing a food product
WO2013070874A8 (en) Improved dry blend for making extended cheese product
WO2010045347A3 (en) Packaged toy with selector
WO2013010133A3 (en) Corn products and methods for their production
WO2012082450A3 (en) Oral compositions
WO2012150607A3 (en) Oral liquid composition comprising divalproex sodium and process for preparing thereof
WO2013098842A3 (en) Novel film coating composition
WO2012159981A3 (en) PROCESS FOR THE PREPARATION OF α-SUBSTITUTED KETONES AND THEIR APPLICATION IN SYNTHESIS OF PHARMACEUTICALLY ACTIVE COMPOUNDS
WO2013052659A3 (en) Candied tortilla chips, nachos, and corn chips
CA139420S (en) Fruit preparation and storage utensil
WO2012006397A3 (en) Antiperspirant products comprising natural phospholipids and methods for manufacturing the same
WO2012038977A3 (en) Novel soya products, composition and process for preparation there of
MY181245A (en) Method for preparing high acid rtd whole grain beverages

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12749333

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 12749333

Country of ref document: EP

Kind code of ref document: A2