源语言标题

(KR20170026436) 케이크를 만들기 위한 버터크림 및 그 제조방법

公开号/公开日

KR20170026436 A 2017-03-08 [KR20170026436] / 2017-03-08

申请号/申请日

2017KR-0026435 / 2017-02-28

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

(KR20170026436) The present invention relates to a butter cream for producing cake, and to production method thereof.  More specifically, provided is butter cream for producing cake.  According to an embodiment of the present invention, the butter cream is produced by undergoing the following steps: whipping egg whites and then adding first sugar in the bubble-formed meringue; whipping the meringue until a meringue cone is formed so as to produce a first sugar-added meringue; mixing second sugar and water together, adding heated sugar syrup to the first sugar-added meringue, and then whipping the same so as to acquire a second sugar-added meringue; and adding butter to the second sugar-added meringue and then whipping the same 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

2017KR-0026435 2017-02-28

主权利要求

(KR20170026436)  1. There is in a butter cream, In the egg white, the water and the sugar at least hwi will be one dizzily, is manufactured, Making the cake, the butter cream for.

法律状态

(KR20170026436) LEGAL DETAILS FOR KR20170026436  Actual or expected expiration date=2037-02-28    Legal state=ALIVE    Status=PENDING     Event publication date=2017-02-28  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20170026435  Application date=2017-02-28  Standardized application number=2017KR-0026435     Event publication date=2017-02-28  Event code=KR/A107  Event type=Examination events  Divisional application of patent    Event publication date=2017-03-08  Event code=KR/A  Event type=Examination events  Published application  Publication country=KR  Publication number=KR20170026436  Publication stage Code=A  Publication date=2017-03-08  Standardized publication number=KR20170026436

专利类型码

A

国别省市代码

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