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

源语言标题
(KR101715891) 케이크를 만들기 위한 버터크림 및 그 제조방법
公开号/公开日
KR20160131616 A 2016-11-16 [KR20160131616]KR101715891 B1 2017-03-13 [KR101715891] / 2016-11-162017-03-13
申请号/申请日
2015KR-0064452 / 2015-05-08
发明人
KANG JOO HEE;
申请人
KANG JOO HEE;
主分类号
IPC分类号
A23C-013/12A23C-015/06
摘要
(KR101715891) The present invention relates to a butter cream for making cakes and a preparation method thereof.  According to one embodiment of the present invention, a butter cream for making cakes is prepared by the following steps: a first sugar is added to a foamed meringue prepared by whipping egg whites and is whipped until a peak can be formed in the meringue to prepare a first sugar-added meringue; a sugar syrup prepared by heating a mixture of water and a second sugar, is added to the first sugar-added meringue and whipped to prepare a second sugar-added meringue; and butter is added to the second sugar-added meringue and whipped until the water content 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
(KR101715891)  1. There is in a butter cream, [hwi] (whipping) will be the egg white dizzily and until after the meringue where the bubble is formed (Meringue) to adding the 1st sugar, the meringue horn is formed to the minute description meringue, [hwi] will be dizzily and 1st the party prepares the meringue, after with the water the sugar syrup which after mixture heated the 2nd sugar, dizzily minute description 1st added to the party meringue this until 0.deg.C - 30.deg.C becomes, [hwi] will be and 2nd acquires the party meringue, and minute description my 2nd per to the meringue until addition after one pollination two decreases, [hwi] will be the butter of maintenance one situation dizzily with 0.deg.C - 5.deg.C, Is manufactured, Making the cake, the butter cream for. 2. There is in a 1st clause, The minute description egg white to be 135g - 155g weight department, and the minute description 1st sugar to be 20g - 40g weight, department minute description be 25g - 45g weight department which asked, and the minute description 2nd sugar to be 120g - 140g weight department, as for the minute description butter 440g - 460g weight denial, Making the cake, the butter cream for. 3. There is in a 1st clause, [hwi] will be dizzily from the situation which maintained the minute description egg white with 20.deg.C - 23.deg.C, Making the cake, the butter cream for. 6. There is in a 1st clause, With minute description water 2nd sugar after mixture from 118.deg.C - 120.deg.C as for under heating, Making the cake, the butter cream for. 7. There is in a 1st clause, Minute description is 1st prepares the party meringue, and with the minute description egg white the quantity of the minute description 1st sugar has the weight ratio of 1:1, Making the cake, the butter cream for. 8. There is in a butter cream manufacturing method, [hwi] (whipping) will be the egg white dizzily and the meringue where the bubble is formed (Meringue) as for under preparing phase;   After adding the 1st sugar to the minute description meringue, until the meringue horn is formed to the minute description meringue, [hwi] will be dizzily, 1st the party the meringue as for under acquiring phase;   With the water minute description 1st adds the sugar syrup which after mixture heated the 2nd sugar dizzily to the party meringue, this until 0.deg.C - 30.deg.C becomes, [hwi] will be, 2nd the party meringue as for under acquiring phase.  And After adding the butter of the situation which minute description 2nd to the party meringue kept up with 0.deg.C - 5.deg.C until the moisture decreases, [hwi] the phase which will be dizzily;   As for under including, Making the cake, the butter cream manufacturing method for. 9. There is in a 8th clause, Until the minute description moisture decreases, [hwi] the phase which will be dizzily;   The minute description butter until absorbs, is accomplished the minute description moisture, After the minute description moisture all absorbing to the minute description butter, the butter cream as for under acquiring phase;   More the low of including Making the cake, the butter cream manufacturing method for. 10. There is in a 8th clause, [hwi] will be the minute description egg white dizzily and the meringue where the bubble is formed as for under preparing phase;   [hwi] will be dizzily from the situation which maintained the minute description egg white with 20.deg.C - 23.deg.C the minute description meringue the low of preparing is phase, Making the cake, the butter cream manufacturing method for. 13. There is in a 8th clause, With minute description water 2nd sugar after mixture as for under heating phase;   From 118.deg.C - 120.deg.C as for under heating, Making the cake, the butter cream manufacturing method for.
法律状态
(KR101715891) LEGAL DETAILS FOR KR20160131616  Actual or expected expiration date=2035-05-08    Legal state=ALIVE    Status=GRANTED     Event publication date=2015-05-08  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20150064452  Application date=2015-05-08  Standardized application number=2015KR-0064452     Event publication date=2015-05-08  Event code=KR/A201  Event type=Examination events  Request for examination    Event publication date=2016-11-16  Event code=KR/A  Event type=Examination events  Published application  Publication country=KR  Publication number=KR20160131616  Publication stage Code=A  Publication date=2016-11-16  Standardized publication number=KR20160131616     Event publication date=2016-11-29  Event code=KR/E902  Event indicator=Neg  Event type=Examination events  Notification of reason for refusal    Event publication date=2017-03-07  Event code=KR/GRNT  Event indicator=Pos  Event type=Event indicating In Force  Written decision to grant    Event publication date=2017-03-13  Event code=KR/B1  Event indicator=Pos  Event type=Event indicating In Force  Patent specification  Publication country=KR  Publication number=KR101715891  Publication stage Code=B1  Publication date=2017-03-13  Standardized publication number=KR101715891
专利类型码
AB1
国别省市代码
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