Method for producing black garlic cream for bakery 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR101792948) 제과용 흑마늘 크림의 제조 방법
公开号/公开日
KR101792948 B1 2017-11-01 [KR101792948] / 2017-11-01
申请号/申请日
2016KR-0069679 / 2016-06-03
发明人
SEO BO YOUNG;PARK EUN JU;CHOI YOON JUNG;CHUNG YOON HO;
申请人
CHANG SHIN COLLEGE INDUSTRY ACADEMIC COLLABORATION PARTY;
主分类号
IPC分类号
A23C-013/12A23C-015/06
摘要
(KR101792948) The present invention relates to a method for producing black garlic cream for bakery.  More specifically, the present invention relates to production of various types of black garlic cream.  By producing the black garlic cream using a black garlic syrup derived from a black garlic extract instead of sugar, it is possible to secure excellent taste, aroma, and health benefits.  In addition, by preparing the black garlic cream after mixing the black garlic extract along with base black garlic cream, taste of black garlic is improved depending on the type of bakery or confectionery used with or depending on preference of consumers, while ensuring increased content of antioxidant components.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2016KR-0069679 2016-06-03
主权利要求
(KR101792948)  1. There is in a manufacturing method of the black garlic cream, In order for egg white 10 weight % to 15 weight % about under inputting the bubble to happen to mixing, the egg hoyn the person meringue as for under manufacturing phase;   The egg which manufactured hoyn the person meringue and black garlic grain syrup 25 weight % to 30 weight % agitates to the agitator and the meringue where the black garlic grain syrup is added as for under manufacturing phase;   Butter 55 weight % to 65 weight % to the agitator about under agitating the butter which became the cream as for under manufacturing phase.  And The basic black garlic cream which about under agitating is basically used the meringue where the minute description black garlic grain syrup is added to the butter which became the minute description cream each other as for under manufacturing phase as for under including manufacturing method of the black garlic cream thing with feature. 2. There to be in a 1st clause, manufacturing method of the minute description black garlic cream After based on minute description basic black garlic cream 100 weight department 3 weight department to the black garlic extract of 15 weight department putting in to agitation courage, the minute description black garlic extract and the minute description basic black garlic cream about under agitating the black garlic cream as for under manufacturing phase more the low of including manufacturing method of the black garlic cream thing with feature. 3. There to be in a 2nd clause, manufacturing method of the minute description black garlic cream The meringue where the minute description black garlic grain syrup is added to the butter which became the minute description cream 2 times to 4 circuits equally or to under disparity divides, about under agitating the basic black garlic cream the low of manufacturing manufacturing method of the black garlic cream thing with feature. 4. There to be in a 3rd clause, the minute description black garlic extract The black garlic puts in to the extractor, from 60 - 90.deg.C temperature as for under extracting phase;   After minute description moving the black garlic extract which is extracted to the cooler, below 45 - 55.deg.C as for under cooling phase;   Minute description the black garlic extract which is cooled about under using filters out the separation screen, the first the phase which refines;   The minute description first the black garlic extract which is refined as for under centrifugation secondary tablet phase;   Minute description secondary the black garlic extract which is refined passes by Membrane Filter, as for under the essence 3 tablet phases;   Minute description 3 the black garlic extract which is refined from 50 - 60.deg.C temperature the pressurization equipment about under using oil refining ingredient as for under separating concentration phase.  And Minute description the black garlic extract which is concentrated from 85 - 95.deg.C temperature for 50-70 people as for under sterilizing through sterilization phase is manufactured manufacturing method of the black garlic cream the fact that with feature. 5. There is in a 4th clause, The minute description black garlic spreads, to hundred tree boxes with the sagebrush to put in 27- taking effect maturing makes for 33 days, gets manufacturing method of the black garlic cream the fact that with feature.
法律状态
(KR101792948) LEGAL DETAILS FOR KR101792948  Actual or expected expiration date=2036-06-03    Legal state=ALIVE    Status=GRANTED     Event publication date=2016-06-03  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20160069679  Application date=2016-06-03  Standardized application number=2016KR-0069679     Event publication date=2017-09-29  Event code=KR/E701  Event indicator=Pos  Event type=Event indicating In Force  Decision to grant or registration    Event publication date=2017-10-26  Event code=KR/GRNT  Event indicator=Pos  Event type=Event indicating In Force  Written decision to grant    Event publication date=2017-11-01  Event code=KR/B1  Event indicator=Pos  Event type=Event indicating In Force  Patent specification  Publication country=KR  Publication number=KR101792948  Publication stage Code=B1  Publication date=2017-11-01  Standardized publication number=KR101792948
专利类型码
B1
国别省市代码
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