WO2019088629A2 - Composition pour préparer une pâte à gâteau liquide, gâteau l'utilisant et son procédé de fabrication - Google Patents

Composition pour préparer une pâte à gâteau liquide, gâteau l'utilisant et son procédé de fabrication Download PDF

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Publication number
WO2019088629A2
WO2019088629A2 PCT/KR2018/012941 KR2018012941W WO2019088629A2 WO 2019088629 A2 WO2019088629 A2 WO 2019088629A2 KR 2018012941 W KR2018012941 W KR 2018012941W WO 2019088629 A2 WO2019088629 A2 WO 2019088629A2
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WO
WIPO (PCT)
Prior art keywords
composition
cake
parts
weight
making
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/KR2018/012941
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English (en)
Korean (ko)
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WO2019088629A3 (fr
Inventor
주은영
최종민
김철진
박승원
정동철
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CJ CheilJedang Corp
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CJ CheilJedang Corp
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Publication of WO2019088629A2 publication Critical patent/WO2019088629A2/fr
Publication of WO2019088629A3 publication Critical patent/WO2019088629A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
    • A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates

Definitions

  • the present invention relates to a composition for making a cake comprising wheat flour, edible fats and allylose, a method for producing a cake, a cake containing the composition for making a cake, and a method for inhibiting microbial growth of a composition for making a cake.
  • Brownie is a square shaped chocolate flavored cake, which is made in a variety of brownies.
  • brownies are made by mixing chocolate and butter and then flour. They are widely known as desserts because of their sweetness, soft creamy taste, buttery taste, chocolate taste and unique texture.
  • the form of the finished product (refrigerated) can be taken immediately, and the convenience is excellent.
  • the shelf life is very short and the storage is not easy, and the form of the finished product (frozen) has a problem that transportation and storage are somewhat difficult.
  • the present application is to provide a composition for making cakes comprising wheat flour, edible fats and aluloses.
  • the present application provides a method of making a cake, comprising mixing flour, alulose and edible fats.
  • the present application provides a cake containing the composition for making a cake.
  • the present application provides a method for inhibiting microbial growth of a composition for making cakes, comprising mixing flour, alulose and edible fats.
  • composition for making cakes of the present application is characterized in that it contains alululose in addition to sugar or alululose without using sugar and improves the water activity and the pH property and thus the microbial stability remarkably in spite of the liquid form, It can be cooked as a microwave oven.
  • one aspect of the present application provides a composition for making a cake comprising wheat flour, edible fats and aluloses.
  • the composition for making a cake may be in the form of a liquid or a powder, and may be specifically in the form of a liquid.
  • the composition for preparing a cake in a liquid form has advantages in that the consumer does not need to undergo processes such as kneading and molding to save time and labor loss, but the microbial stability is very weak, but surprisingly, It is possible to provide a kneaded product for producing a stable and convenient form of a liquid cake by inhibiting the biosynthesis of microorganisms, which was firstly described by the present inventors.
  • a cake is a kind of western confectionery baked by mixing a proper material such as sugar, flour and milk, and may be a sponge cake, a chiffon cake, a pound cake, a pancake, a brownie, a roll cake, a castella or a muffin.
  • the cakes may be brownies, but are not limited thereto.
  • the grain powder in the present application means a powder form of the grain.
  • the grain is not limited as far as it is possible to be edible.
  • the grain can be rice, barley, bean, joe, millet, millet, wheat, buckwheat, glutinous rice, Rice, oats, tooth-ash, potato, sweet potato or corn.
  • the cereal flour may be flour, but is not limited thereto.
  • the cereal flour of the present application may be contained in an appropriate amount in the composition for preparing a cake, specifically 10 to 30 parts by weight, 10 to 25 parts by weight, 10 to 23 parts by weight, 12 to 30 by weight 12 to 25 parts by weight, 12 to 23 parts by weight, or 17 parts by weight, but is not limited thereto.
  • the cocoa powder of the present application is obtained by compressing cacao to separate cacao butter and drying and grinding the rest. Specifically, 1 to 10 parts by weight, 1 to 9 parts by weight, 1 to 9 parts by weight, 1 to 7 parts by weight, 2 to 10 parts by weight, 2 to 9 parts by weight, 2 to 8 parts by weight, 2 to 7 parts by weight, 3 to 10 parts by weight, 3 to 9 parts by weight, 3 to 8 parts by weight, By weight, 3 to 7 parts by weight, or 4 parts by weight, but is not limited thereto.
  • edible oil means oil that has been prepared and processed to be edible by using crude oil obtained from an animal or plant (including crushed powder) containing fat.
  • Edible oils include vegetable oils, animal oils, emulsifiers, cocoa masses, shortening, and the like.
  • specific examples of vegetable oils include soybean oil, soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil,
  • examples of the emulsifying agent include gelatin, albumin, casein, alginate, carboxymethylcellulose, saponin (carboxymethylcellulose), carboxymethylcellulose, carboxymethylcellulose and the like.
  • emulsifying agent examples include lard, horse oil, Lecithin, egg yolk, and the like, and specifically used in the form of soybean oil and shortening in the present application, but the present invention is not limited thereto, and the oil that can be used in the manufacture of cakes can be included without limitation.
  • the edible oil of the present application may be contained in an appropriate amount in the composition for preparing a cake. Specifically, it may be contained in an amount of 1 to 15 parts by weight, 1 to 12 parts by weight, 3 to 15 parts by weight, 3 to 12 parts by weight 5 to 12 parts by weight, or 12 parts by weight, but is not limited thereto.
  • alulose is a type of sugar having the formula C 6 H 12 O 6 , molecular weight of 180.16, which is known to exist in small amounts in figs, grapes, and the like.
  • the above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or they may be prepared by chemical or microbiological methods.
  • 3 to 40 parts by weight, 3 to 30 parts by weight, 3 to 20 parts by weight, 3 to 20 parts by weight of allylose may be contained in the composition for preparing a cake, 5 to 40 parts by weight, 5 to 35 parts by weight, 10 to 20 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 9 to 37 parts by weight, 9 to 35 parts by weight, 9 to 30 parts by weight, 9 to 24 parts by weight, 20 to 30 parts by weight, 25 to 50 parts by weight, 25 to 40 parts by weight, 25 to 35 parts by weight, 25 to 30 parts by weight, or 30 parts by weight But is not limited thereto.
  • the allylose may be in the form of a liquid, a powder or a crystal, and in the case of a liquid phase, the solid content is 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, 68 to 75 parts by weight, , 68 to 73 parts by weight, or 70 to 72 parts by weight, which may be mixed with other raw materials and used in a diluted or concentrated form.
  • the purity of the pure alu- lose may be 85 to 99.5 parts by weight, 85 to 98 parts by weight, 90 to 98 parts by weight, 93 to 98 parts by weight, or 95 to 98 parts by weight based on 100 parts by weight of the solid content.
  • the purity of the pure aluloside on the whole 100 parts by weight may be 90 parts by weight or more, 95 parts by weight or more and 98 parts by weight or more and may be mixed with other raw materials to form a diluted form Can be used.
  • composition for making a cake of the present application may further include or not contain sugar.
  • the sugar and the alulose may be used in an amount of 3 to 50 parts by weight, 3 to 40 parts by weight, 3 to 30 parts by weight, 3 to 25 parts by weight 5 to 40 parts by weight, 5 to 35 parts by weight, 10 to 30 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 to 35 parts by weight, 15 to 30 parts by weight, But it is not limited to 15 to 25 parts by weight, 20 to 30 parts by weight, 22 to 28 parts by weight, 23 to 28 parts by weight, 23 to 27 parts by weight, or 23 to 26 parts by weight.
  • the sugar and the alulous may be contained in a mixing ratio of 1:40 to 1: 0.1, more specifically, in a mixing ratio of 1:35 to 1: 0.2, But is not limited to.
  • composition for making a cake of the present application may not contain sugar.
  • the present invention improves the microbial stability and the physical properties of the composition for making cakes in both alulose alone or as a mixture of sugar and alulose as a bulk sweetener.
  • the composition for making a cake of the present application may be one in which the microbial growth is reduced and the microbial stability is improved.
  • Microbial stability means the generation and growth of harmful microorganisms in the product at the stage of manufacture, storage, use, or after use of the product. The better the microbial stability, the longer the shelf life of the product is.
  • the microorganism may be general bacteria or fungi.
  • General bacterium is not limited to aerobic bacteria or anaerobic bacteria except for pathogenic bacteria that are active in water.
  • Fungi means microorganisms to which fungi such as mold, yeast and the like belong.
  • the microorganism is Aspergillus nominal mouse (Aspergillus nomius), Aspergillus Plastic bus (Aspergillus flavus), Aspergillus scavenger (Aspergillus sojae), Aspergillus duck claim (Aspergillus oryzae), Aspergillus para City kusu Aspergillus parasiticus , Aspergillus tamarii , Aspergillus glaucus , Aspergillus cristatus , Aspergillus restrictus , and the like. Aspergillus sp.
  • Microorganisms A penicillium genus including Penicillium camemberti , Penicillium malachiteum , Penicillium oxalicum , Penicillium decumbens , and the like.
  • Penicillium sp. Microorganisms; Candida sp., Including Eurotium herbariorum , Candida parapsilosis, Candida orthopsilosis, Candida dubliniensis, Candida albicans and Candida multigemmis.
  • Genus microorganisms Filobasidium sp., Including Filobasidium wieringae.
  • Genus microorganisms Genus microorganisms; Wickerhamomyces anomalus, Wickerhamomyces rabuulensis, Wickerhamomyces hampshireus, Wickerhamomyces lynferdii, Wickerhamomyces sydowiorum, Wickerhamomyces ciferrii, Wickerhamomyces subpelliculosus, Wickerhamomyces anomalus, Wickerhamomyces sp.
  • Genus microorganisms Genus microorganisms; Eurotium sp. Microorganisms including Eurotium rubrum , Eurotium athecium and the like; Eupenicillium javanicum , Chromocleista sp. Microorganisms, and the like, and may include, but are not limited to, non-cultured general bacteria or non-cultured fungi.
  • the rate of change in the degree of microbial growth means a change in the degree of microbial growth as a storage period elapses from the production of the composition for preparing a cake, that is, a change amount after the storage period relative to the degree of initial microbial growth.
  • the degree of microbial growth can be calculated using the microbial growth rate of the log value (logCFU / g or logCFU / ml) of the microbial concentration.
  • the degree of the initial microorganism growth may be the degree of microorganism growth on the 0th day of storage.
  • the rate of change of microbial growth rate may be 8 weeks at 5 ⁇ or 4 ⁇ at 25 ⁇ .
  • the microorganism may be a common bacterium or fungus, as described above.
  • the rate of change in microbial growth is -70% to 210%, -70% to 207%, -65% to 210%, -65% to 207%, -70% To 99%, -65% to 100%, and -65% to 99%.
  • the rate of change in microbial growth rate in the composition for making cakes of the present application is -70% to 25%, -70% to 24%, -65% to 25%, -65% to 24% -70% to 8%, -65% to 10%, and -65% to 8%.
  • the rate of change in general bacterial growth rate is -15% to 150%, -15% to 148%, -12% to 150%, -12% to 148%, -15% to 50% % To 50%, -15% to 49%, -12% to 49%.
  • the rate of change of the growth rate of fungi is -70% to 210%, -70% to 207%, -65% to 210%, -65% to 207%, -70% to 100% To 99%, -65% to 100%, and -65% to 99%.
  • the composition for making cakes of the present application may have a moisture content of 20 to 35%, 20 to 33%, 25 to 35%, or 25 to 33%.
  • the composition for making cakes of the present application may have a moisture content change (%) of 100 to 117%, 100 to 116%, 100 to 115%, or 100 to 114%.
  • the 'moisture content change amount' refers to the amount of change from the manufacturing time point of the composition for preparing a cake to the storage amount, that is, the amount of change after the storage period compared to the initial moisture content.
  • the movement of water in food has a very important effect on the physical properties, and it is known that it affects food texture especially by being involved in the property of food and shape deformation.
  • Water is involved in the action of solvents, chemical reactions, temperature control in food, and acts as a lubricant. Especially, microorganisms use water, which is free water, as free water, for metabolic activities. Water in liquid cake dough also plays an important role in the hydration between raw materials and has a great influence on microbial propagation.
  • the composition for making cakes of the present application may have a water activity of 0.8 to 0.95, 0.8 to 0.93, 0.83 to 0.95, 0.83 to 0.93, 0.85 to 0.95, 0.85 to 0.93, 0.86 to 0.95 and 0.86 to 0.93.
  • Water activity is an indicator of the number of free microbes available in the food.
  • the composition for making cakes of the present application may have 0.01% to 3.0%, 0.01% to 2.8%, 0.01% to 2.5%, or 0.01% to 2.2% of the water activity change amount (%) during storage at 5 ° C for 8 weeks.
  • the 'amount of water activity change' refers to the amount of change from the manufacturing time point of the composition for preparing a cake to the storage time after the storage period, that is, the absolute value of the change amount after the storage period with respect to the initial water activity.
  • the normal moisture content is represented by an absolute moisture content that does not take into consideration the moisture content in the atmosphere, there is a somewhat inadequate aspect to be indexed in terms of microbial stability.
  • water activity is used to express the amount of water that helps the growth of microorganisms in the water in the food.
  • Moisture activity is a very important indicator in liquid dough products, and it is possible to predict the growth of microorganisms in the product.
  • bacteria require higher water activity than yeast, while fungi require relatively low water activity.
  • Most of the decaying bacteria require a water activity of 0.71 to 0.91, and most of the osmotic yeasts require a water activity of 0.81 to 0.94.
  • the composition for making a cake of the present application has a pH of 2 to 7, 2 to 6.8, 2 to 6.6, 3 to 7, 3 to 6.8, 3 to 6.6, 4 to 7, 4 to 6.8, 4 to 6.6, 5 to 6.8, To 6.6, from 5 to 6.5, from 6 to 7, from 6 to 6.8, or from 6 to 6.6.
  • Each food has its own pH, and the quality of the food can be checked with the pH. In general, the lower the pH, the higher the sourness of the food, and the pH is closely related to the shelf life of the food.
  • the composition for making a cake of the present application may further comprise an emulsifier, a stabilizer, a swelling agent, an acidity adjusting agent, a tablet salt, a milk powder, a protein extract, an edible oil, a preservative, an flavoring agent or water.
  • the emulsifier means a substance which causes two or more kinds of liquids which do not mix with each other to form a stable mixture
  • the stabilizer means a substance added for the purpose of preventing physical or chemical change of food.
  • the composition for making a cake of the present application may further include known materials generally used for producing cakes.
  • emulsifier examples include nonionic surfactants such as fatty acid monoglycerides, sorbitan fatty acid esters (such as span) and fatty acid esters of sucrose, nonionic surfactants such as lecithin, gum arabic, yolk, gelatin, But are not limited to, guar gum, xanthan gum, sodium alginate, pectin, CMC, casein sodium, albumin, phosphate, citrate, hydroxypropyl methylcellulose and the like.
  • nonionic surfactants such as fatty acid monoglycerides, sorbitan fatty acid esters (such as span) and fatty acid esters of sucrose
  • nonionic surfactants such as lecithin, gum arabic, yolk, gelatin, but are not limited to, guar gum, xanthan gum, sodium alginate, pectin, CMC, casein sodium, albumin, phosphate, citrate, hydroxypropyl methylcellulose and the like.
  • the composition for making a cake of the present application may be one which does not contain an expanding agent, and may or may not contain a preservative in an amount of 0.03% or less of the total composition weight.
  • the preservative may be, but not limited to, sorbic acid or propionic acid.
  • Another aspect of the present application for achieving the above object is to provide a method for manufacturing a cake, which comprises mixing wheat flour, alululose and edible oil.
  • the manufacturing method of the present application may include a step of mixing the liquid raw material, whereby a composition for making a cake having a liquid form can be produced.
  • Another aspect of the present application for achieving the above object is to provide a cake made of the composition for making cakes.
  • the cakes may be those made by the method for making cakes.
  • Another aspect of the present application for achieving the above object is to provide a method for inhibiting microbial growth of a composition for making cakes, which comprises mixing flour, alulose and edible fats.
  • composition for producing a cake of the present application may significantly inhibit the growth of microorganisms including ordinary bacteria or fungi by mixing wheat flour, alululose and edible oil, and the shelf life may be further improved.
  • the brownie cake of Experimental Examples 1 to 3 and Comparative Example 1 was prepared with the composition shown in Table 1 below. Particularly, the content of sugar and / or alulose compounded in the brownie cake was prepared under different conditions.
  • the brownie cake dough compositions were prepared by dividing each raw material into three groups as shown in Table 1, mixing them separately, and then mixing the three groups of the mixture. Specifically, raw materials of powders, glucose, vegetable cream, cocoa powder, egg powder, corn starch, wheat starch, powdered milk, and gum were weighed and mixed with a homogenizer mixer of Foss to mix all the ingredients uniformly Respectively. Next, the oil raw materials of vegetable shortening, soybean oil, flavoring agent, emulsifier and cacao mass were weighed and mixed in the same manner.
  • alulose CJ Cheiljedang, liquid phase; solid content: 70% or more, purity: 95% or more
  • sugar CJ Cheiljedang, crystals; purity: 98% or more
  • purified water was weighed and mixed in the same manner.
  • the mixture materials were put into a Hobart mixer for bakery and mixed for about 3 minutes to 5 minutes to such an extent that no lumps were visible to prepare a liquid brown bread cake dough composition.
  • the dough composition was put in a pouch (PE) and stored in a refrigerator (5 ° C) or a room temperature (25 ° C), and the dough composition was taken out according to the elapsed time to prepare a microwave cookable container ) Was heated in a microwave oven for 1 minute and 50 seconds to prepare a brownie cake having a height of 3.5 to 4 cm.
  • Example 1 Measurement of microbial (general bacterium, fungi) growth of liquid brownie cake dough
  • the number of viable bacteria in the specimen is calculated by counting the number of bacterial colonies after culture by mixing and coagulating specimens in a standard agar medium, , And the number of colonies was calculated by selecting plates that produced 15 to 300 colonies per plate.
  • the number of general bacteria was measured according to the standard plate method. However, the number of colonies after culturing at 25 ° C for 5 to 7 days using a potato dextrose agar medium was calculated, and the average number of colonies was multiplied by a dilution factor to determine the number of fungi. The results are shown in Tables 2 and 3 below.
  • the microbial stability of the brownie cake dough composition is remarkably improved, which is more advantageous in terms of inhibition of microbial growth and shelf life.
  • Example 2 Determination of moisture content of a brownie cake dough composition
  • Example 3 Measurement of water activity of a brownie cake dough composition
  • the change relative to the initial value is shown as an absolute value.
  • Example 4 Sensory evaluation of brownie cake made from liquid brownie cake dough
  • the brownie cake prepared from the various brownie cake dough compositions of Preparation Example 1 was subjected to sensory evaluation.
  • the liquid brownie cake dough was stored in a refrigerator at 5 DEG C, stored at predetermined intervals, and cooked in a microwave oven under the same conditions.
  • the cooked product was allowed to cool for 10 minutes, and seven panelists trained were checked for degeneracy of the product to confirm the degree of occurrence of the deodorization.
  • the panel was trained panel on taste and quality change.
  • the degree of likelihood of the product was evaluated based on the 9 point scale. The degree of preference was set when the preference score was 5 or higher, and rejected when the score was below 5 points. The results are shown in Tables 7 and 8 below.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Sustainable Development (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention porte sur une composition pour préparer une pâte à gateau liquide à cuisson aux micro-ondes, un gâteau l'utilisant, et son procédé de fabrication.
PCT/KR2018/012941 2017-11-01 2018-10-29 Composition pour préparer une pâte à gâteau liquide, gâteau l'utilisant et son procédé de fabrication Ceased WO2019088629A2 (fr)

Applications Claiming Priority (2)

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KR10-2017-0144853 2017-11-01
KR20170144853 2017-11-01

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WO2019088629A2 true WO2019088629A2 (fr) 2019-05-09
WO2019088629A3 WO2019088629A3 (fr) 2019-06-27

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KR (2) KR20190049528A (fr)
AR (1) AR113560A1 (fr)
TW (1) TWI693890B (fr)
WO (1) WO2019088629A2 (fr)

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KR102218620B1 (ko) 2020-05-15 2021-02-22 천일식품 주식회사 칼로리가 저감된 케익의 제조방법 및 이에 따라 제조된 케익
KR102415880B1 (ko) * 2021-06-22 2022-07-06 (주)흥국에프엔비 액상 베이킹믹스 조성물의 제조방법 및 그에 따라 제조된 액상 베이킹 믹스 조성물

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JP6250946B2 (ja) * 2012-12-26 2017-12-20 松谷化学工業株式会社 甘味料組成物およびその製造方法並びにその用途
BR112016011595A2 (pt) * 2013-11-22 2017-09-12 Tate & Lyle Ingredients Americas Llc produtos de alimentos e bebidas que compreendem alulose (psicose)
KR20160098249A (ko) * 2013-12-20 2016-08-18 로께뜨프레르 Ｄ-알룰로스를 포함하는 단백질 식료품
KR101647477B1 (ko) * 2014-12-15 2016-08-10 주식회사 삼양사 품질이 개량된 쿠키 및 이의 제조방법
KR101851650B1 (ko) * 2015-12-22 2018-04-24 대상 주식회사 거품형 케이크 반죽용 첨가제 조성물 및 이를 포함하는 거품형 케이크용 반죽

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KR20200116895A (ko) 2020-10-13
KR20190049528A (ko) 2019-05-09
TWI693890B (zh) 2020-05-21
WO2019088629A3 (fr) 2019-06-27
AR113560A1 (es) 2020-05-20
TW201922104A (zh) 2019-06-16

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