• 베이커리
• /
• 6호통권371호
• /
• pp.67-75
• /
• 1999

• 베이커리
• /
• 10호통권387호
• /
• pp.83-88
• /
• 2000

• 베이커리
• /
• 8호통권373호
• /
• pp.36-53
• /
• 1999

• 베이커리
• /
• 2호통권379호
• /
• pp.90-93
• /
• 2000

• 베이커리
• /
• 7호통권348호
• /
• pp.38-53
• /
• 1997

• 베이커리
• /
• 5호통권454호
• /
• pp.150-151
• /
• 2006

탁월한 노화방지 효과가 알려지면서 각광받고 있는 블루베리와 부드러운 크림치즈가 만나 새콤달콤하고 부드러운 블루베리 무스 케이크로 변신했다. 민부곤과자점은 신선한 재료를 듬뿍 넣은 영양만점의 간식빵과 다양한 종류의 케이크로 고객들의 입맛을 사로잡고 있다.

• 베이커리
• /
• 2호통권379호
• /
• pp.49-61
• /
• 2000

• 베이커리
• /
• 8호통권385호
• /
• pp.96-98
• /
• 2000

• 한국식품조리과학회지
• /
• 제28권3호
• /
• pp.241-247
• /
• 2012

In this study, the preparation characteristics of cream cheese added mousse cake which can easily be accessible among the mousse cakes, have drawn a lot of attention from the modern people, However, there have been a lack of studies that focused on the manufacturing of the mousse cake with a various added proportion rates of main ingredients, fresh cream in mousse cake by 0%, 25%, 35%, 45%, and 55%. While the sugar concentration has increased, except for the control group, there is no significant difference. In case of chromaticity, it has shown high level at L values. In addition, values have shown bigger values as increasing the added amount, and b values have shown smaller values as increasing the added amount. For moisture content, it has shown as steadily increasing by heightening the added amount of cream cheese. For texture, CM3 added by 35% in all the items, except for hardness, has shown the best result and CM3 added by all 35% in all the items, has also been evaluated as highest. Based on all the results, it can be concluded that the addition of cream cheese by 35% to fresh cream is most appropriate, on manufacturing the cream cheese mousse cake.