Butter cream for making cake and method for making same 机翻标题: 暂无翻译,请尝试点击翻译按钮。

公开号/公开日
US20180116239 A1 2018-05-03 [US20180116239] / 2018-05-03
申请号/申请日
2016US-15572392 / 2016-04-27
发明人
KANG Joo Hee;
申请人
Kang Joo Hee;
主分类号
IPC分类号
A23C-013/12A23C-015/06A23P-030/40
摘要
(US20180116239) The present invention relates to butter cream for making a cake and a method for preparing the same, and an exemplary embodiment according to the present invention may provide butter cream for making a cake, which may be prepared by adding first sugar to meringue having bubbles formed by whipping egg whites, preparing first sweetened meringue by whipping the mixture until a meringue cone is formed on the meringue, obtaining second sweetened meringue by adding sugar syrup, which is obtained by mixing water and second sugar and then heating the mixture, to the first sweetened meringue, and whipping the mixture; and adding butter to the second sweetened meringue, and then whipping the mixture until moisture is reduced.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2015KR-0064452 2015-05-08
主权利要求
(US20180116239) 1. A butter cream for making a cake, the butter cream prepared by a process comprising: adding first sugar to meringue having bubbles formed by whipping egg whites;   preparing first sweetened meringue by whipping a mixture of the first sugar and the meringue until a meringue cone is formed on the meringue;   preparing sugar syrup by mixing and heating water and second sugar and then heating a mixture of the water and the second sugar;   obtaining second sweetened meringue by adding the sugar syrup to the first sweetened meringue and whipping a mixture of the sugar syrup and the first sweetened meringue;   adding butter to the second sweetened meringue; and   whipping a mixture of the butter and the second sweetened meringue until moisture is reduced. 2. The butter cream of claim 1, wherein the egg whites are present in an amount of 135 g to 155 g parts by weight, the first sugar is present in an amount of 20 g to 40 g parts by weight, the water is present in an amount of 25 g to 45 g parts by weight, the second sugar is present in an amount of 120 g to 140 g parts by weight, and the butter is present in an amount of 440 g to 460 g parts by weight. 3. The butter cream of claim 1, wherein the egg whites are whipped in a state of being maintained at 20 deg. C. to 23 deg. C. 4. The butter cream of claim 1, wherein the butter is whipped in a state of being maintained at 0 deg. C. to 12 deg. C. after being added to the second sweetened meringue. 5. The butter cream of claim 1, wherein the second sweetened meringue is obtained by adding the sugar syrup to the first sweetened meringue, whipping the mixture of the sugar syrup and the first sweetened meringue until the temperature becomes 0 deg. C. to 30 deg. C., and adding the butter thereto. 6. The butter cream of claim 1, wherein the mixture of the water and the second sugar is heated at 118 deg. C. to 120 deg. C. 7. The butter cream of claim 1, wherein in the preparing of the first sweetened meringue, an amount of the egg whites and the first sugar has a ratio of 1:1. 8. A method for preparing a butter cream for making a cake, the method comprising: preparing meringue having bubbles formed by whipping egg whites;   obtaining first sweetened meringue by adding first sugar to the meringue and then whipping a mixture of the first sugar and the meringue until a meringue cone is formed on the meringue;   preparing sugar syrup by mixing water and second sugar and then heating a mixture of the water and the second sugar;   obtaining second sweetened meringue by adding the sugar syrup to the first sweetened meringue and whipping the mixture of the sugar syrup and the first sweetened meringue;   adding butter to the second sweetened meringue; and   whipping a mixture of the butter and the second sweetened meringue until moisture is reduced. 9. The method of claim 8, wherein the whipping of the mixture of the butter and the second sweetened meringue continues until the butter may absorb the moisture, and further includes obtaining the butter cream after the moisture is completely absorbed in the butter. 10. The method of claim 8, wherein in the preparing of the meringue having bubbles formed by whipping the egg whites, the egg whites are whipped in a state of being maintained at 20 deg. C. to 23 deg. C. 11. The method of claim 8, wherein in the adding of the butter to the second sweetened meringue, and the whipping of the mixture of the butter and the second sweetened meringue, the mixture of the butter and the second sweetened meringue is whipped in a state of being maintained at 0 deg. C. to 12 deg. C. after the butter is added to the second sweetened meringue. 12. The method of claim 8, wherein the obtaining of the second sweetened meringue includes whipping the mixture of the sugar syrup and the first sweetened meringue until the temperature becomes 0 deg. C. to 30 deg. C. and adding the butter thereto. 13. The method of claim 8, wherein in the preparing of the sugar syrup, the mixture of the water and the second sugar is heated at 118 deg. C. to 120 deg. C.
法律状态
(US20180116239) LEGAL DETAILS FOR US20180116239  Actual or expected expiration date=2036-04-27    Legal state=ALIVE    Status=PENDING     Event publication date=2016-04-27  Event code=US/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=US US15572392  Application date=2016-04-27  Standardized application number=2016US-15572392     Event publication date=2016-04-27  Event code=US/EXMR  Event type=Administrative notifications  USPTO Examiner Name Primary Examiner: LE, EMILY M    Event publication date=2016-04-27  Event code=US/DK  Event type=Examination events  Attorney Docket Number Docket Nbr: 262.0001-00000    Event publication date=2016-04-27  Event code=US/CUST  Event type=Examination events  Attorney/Agent Customer Number Customer Nbr: 22882    Event publication date=2016-04-27  Event code=US/SMALL  Event type=Administrative notifications  Appl Has Filed a Verified Statement of Micro to Small Entity Status Business Entity Status: SMALL    Event publication date=2016-04-27  Event code=US/AIA  Event type=Administrative notifications  First Inventor File Indicated:  AIA=Yes     Event publication date=2016-04-27  Event code=US/ART  Event type=Administrative notifications  USPTO Art Group  ART=1793     Event publication date=2017-11-07  Event code=US/IDS  Event type=Examination events  Event type=OAI  Information Disclosure Statement Filed    Event publication date=2017-11-07  Event code=US/PTARDY  Event indicator=Pos  Event type=Examination events  Patent Term Adjustment - Ready for Examination    Event publication date=2017-11-07  Event code=US/ENT  Event type=Administrative notifications  Entity Status Set to Undiscounted    Event publication date=2017-11-17  Event code=US/SMALL  Event type=Administrative notifications  Appl Has Filed a Verified Statement of Micro to Small Entity Status    Event publication date=2018-01-23  Event code=US/M903  Event indicator=Pos  Event type=Examination events  Event type=OAO  Notice of DO/EO Acceptance Mailed    Event publication date=2018-01-23  Event code=US/APPFILEREC  Event type=Administrative notifications  Event type=OAO  Filing Receipt    Event publication date=2018-02-26  Event code=US/DKNC  Event indicator=Pos  Event type=Examination events  Docketed New Case - Ready for Examination    Event publication date=2018-02-26  Event code=US/DOCK  Event indicator=Pos  Event type=Examination events  Case Docketed to Examiner    Event publication date=2018-05-03  Event code=US/A1  Event type=Examination events  Application published  Publication country=US  Publication number=US20180116239  Publication stage Code=A1  Publication date=2018-05-03  Standardized publication number=US20180116239
专利类型码
A1
国别省市代码
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