Abstract: A method of managing franchises using a credit-card payment system is provided.

Abstract: A fixing frame includes an inner side portion having a shape corresponding to that of a side surface of a cake supported on a pedestal to be configured to support the side surface of the cake, an outer side portion having a shape corresponding to that of an inner side surface of a box for receiving the cake supported by the pedestal to be configured to support an inner side surface of the box and a connecting portion configured to connect an upper end of the inner side portion and an upper end of the outer side portion with each other. Thus, the fixing frame is to be provided between the side surface of the cake and the inner side surface of the box to support the side surface of the cake to prevent the cake from moving in the box.

Abstract: The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

Abstract: A fixing frame includes an inner side portion having a shape corresponding to that of a side surface of a cake supported on a pedestal to be configured to support the side surface of the cake, an outer side portion having a shape corresponding to that of an inner side surface of a box for receiving the cake supported by the pedestal to be configured to support an inner side surface of the box and a connecting portion configured to connect an upper end of the inner side portion and an upper end of the outer side portion with each other. Thus, the fixing frame is to be provided between the side surface of the cake and the inner side surface of the box to support the side surface of the cake to prevent the cake from moving in the box.

Abstract: Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature.

Abstract: A method of managing franchises using a credit-card payment system is provided.

Abstract: A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

Abstract: A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

Abstract: A method of making coffee is provided. After a cold-brewed coffee is extracted from coffee beans, nitrogen gas is charged into the cold-brewed coffee. The cold-brewed coffee into which nitrogen gas is dissolved, is cooled to form a nitrogen-charged coffee. Therefore, the nitrogen-charged coffee may keep a rich density of foam and a flavor.

Abstract: Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity.

Abstract: A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally treated dough, a sponge making process of forming a sponge, a dough mixing process of mixing the thermally treated dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water to form a dough mixture and stirring the dough mixture, a division process of dividing the dough mixture into equal-sized dough pieces, a first fermentation process of rolling out and fermenting the divided dough pieces for a predetermined period of time, a molding process of molding the dough pieces to fit a bread pan, a second fermentation process of fermenting the molded dough pieces in the bread pan, and a baking process of heating the fermented dough pieces.

Abstract: A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally heated dough, a dough mixing process of mixing the thermally treated dough of the thermally treated dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water to form a dough mixture, and stirring the dough mixture, a deep-freezing process of dividing the dough mixture into equal-sized dough pieces and deep-freezing the divided dough pieces, a thawing process of thawing the deep-frozen dough pieces, a fermentation process of fermenting the thawed dough pieces, and a baking process of heating the fermented dough pieces.

Abstract: A franchises managing credit-card payment system method includes inputting franchise customer goods selection or service use statement to a franchise client to calculate estimated payment amount, inputting customer member information to franchise client, and transmitting member information to a head office customer information server to request member authentication; receiving a customer member authentication request signal, authentication processing the information, and transmitting the authentication result to the franchise client; inputting estimated payment amount credit-card payment information to the franchise client, requesting a card company for payment approval, and receiving approval information; outputting satisfaction survey selection items for franchise service provided through a sign pad connected to the franchise client; analyzing customer satisfaction evaluation information for the franchise according to the selection items, and storing the resultant satisfaction evaluation information in a cu

Abstract: A franchises managing credit-card payment system method includes inputting franchise customer goods selection or service use statement to a franchise client to calculate estimated payment amount, inputting customer member information to franchise client, and transmitting member information to a head office customer information server to request member authentication; receiving a customer member authentication request signal, authentication processing the information, and transmitting the authentication result to the franchise client; inputting estimated payment amount credit-card payment information to the franchise client, requesting a card company for payment approval, and receiving approval information; outputting satisfaction survey selection items for franchise service provided through a sign pad connected to the franchise client; analyzing customer satisfaction evaluation information for the franchise according to the selection items, and storing the resultant satisfaction evaluation information in a cu

Abstract: A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than ?18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.