The manufacturing method of the bread containing cheese and fruit 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR20170142308) 치즈와 과일이 함유된 빵 제조방법
公开号/公开日
KR20170142308 A 2017-12-28 [KR20170142308] / 2017-12-28
申请号/申请日
2016KR-0075536 / 2016-06-17
发明人
JEON SUNG HO;
申请人
CHEESEMYEONGGA;
主分类号
IPC分类号
A21D-002/18A21D-002/26A21D-002/34A21D-002/36A21D-008/04A21D-013/00A23C-013/12
摘要
(KR20170142308) Disclosed is a method of manufacturing bread containing cheese and fruit.  The method includes: a step of making primary dough by mixing 48-58 wt% of flour, 1-3 wt% of salt, 1-3 wt% of yeast, 7-17 wt% of water, 1-9 wt% of sugar, 14-24 wt% of milk, 1-9 wt% of butter, 1-5 wt% of honey, and 1-9 wt% of eggs through a blender; a step of primarily fermenting the primary dough at 20-35C and 70-80% of humidity for 30-50 minutes; a step of extracting carbonic acid gas by kneading the primarily fermented dough outside in, and then, secondarily fermenting the dough at 20-35C and 70-80% of humidity for 30-50 minutes; a step of dividing and wrapping the secondarily fermented dough, and then, tertiarily fermenting the dough at a room temperature for 10-15 minutes; and a step of making a mixture by mixing 58-68 wt% of cheese, 4-14 wt% of sugar, and 23-33 wt% of bread powder, and then, putting the mixture into the tertiarily fermented dough and sealing the dough.  According to the present invention, the method is capable of manufacturing bread for tastes of Korean people by adding fruit and spicy flavors excluding a greasy taste.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2016KR-0075536 2016-06-17
主权利要求
(KR20170142308)  1. (a) wheat flour 48-58 weight %, salt 1-3 weight %, east 1-3 weight %, water 7-17 weight %, and sugar 1-9 weight %, milk 14-24 weight %, butter 1-9 weight %, honey 1-5 weight %, egg 1-9 weight % first dough about under mixing to put in to the mixer as for under creating phase;   (b) minute description first doughs temperature 20 .deg.C- 35 degree Celsius, humidity in scope of 70 - 80% for 30 - 50 minutes at the time of first taking effect as for height phase;   At the time of (c) minute description first taking effect Keane dough from outer side to pull out large catch carbonic acid gas with internal direction, temperature 20 .deg.C- 35 degree Celsius, humidity in scope of 70 - 80% for 30 - 50 minutes at the time of second taking effect as for height phase;   At the time of (d) minute description second taking effect Keane dough about under fixed quantity dividing puts on a lap, from normal temperature for 10 - 15 minutes at the time of 3rd taking effect as for height phase.  And (e) cheese 58-68 weight %, sugar 4-14 weight %, after and bread crumb 23-33 weight % about under mixing making the dreg, at the time of minute description 3rd taking effect to Keane dough the dreg about under inserting as for under suturing phase.  As for under including the bread manufacturing method where the cheese and the fruit thing with feature contain. 2. There is in a 1st clause, At the time of (f) minute description 3rd taking effect to the Keane dough surface about under the double paint, 142.5 .deg.C- 157.5 from degree Celsius for 11 - 13 minutes roasts the egg from the oven and the bread where the cheese and the fruit contain as for under manufacturing phase.  More the low of including the bread manufacturing method where the cheese and the fruit thing with feature contain. 3. There is in a 2nd clause, There is in a minute description (a) phase, mixture, After low speed (for number of revolution 1 minutes 127 RPM) from turning for 4 minutes, medium speed (for number of revolution 1 minutes 217 RPM) from for 8 minutes turns the bread manufacturing method where the cheese and the fruit thing with feature contain. 4. 2nd clause or there is in a 3rd clause, Is a warm water 20 degree Celsius minute description (a) phase asked the bread manufacturing method where the cheese and the fruit the fact that with feature contain. 5. There is in a 4th clause, With first taking effect of minute description (b) phase as for secondary taking effect of minute description (c) phase, Temperature 20 .deg.C- 30 degree Celsius and for 20 minutes heats from humidity, 70% in addition temperature 30 .deg.C- 35 degree Celsius and from humidity 80% about under heating for 30 minutes as for under taking effect the bread manufacturing method where the cheese and the fruit thing with feature contain. 6. There is in a 5th clause, The minute description cheese floats, is a cheese which eats, Minute description floats, as for the cheese which eats, (a) milk 15-25 weight %, hwi dizzily type cream 5-15 weight %, sugar 1-5 weight %, fruit syrup 1-5 weight % about under first heating first floats together, the cheese which eats as for under creating phase;   (b) minute description firsts floats, to the cheese which eats fresh fruit 5-15 weight %, milk 5-15 weight %, hwi about under secondary heating type cream 30-40 weight % to put in dizzily second floats, the cheese which eats as for under creating phase.  And (c) minute description seconds floats, to the cheese which eats lemon juice 1-3 weight % about under 3 heating to put in 3rd floats, the cheese which eats as for under creating phase.  And (d) minute descriptions 3rd floats, the cheese which eats for 1-2 days at degree Celsius, 10 .deg.C- 20 refrigeration keeps natural fermentation, fourth floats, the cheese which eats as for under creating phase.  About under including is manufactured the bread manufacturing method where the cheese and the fruit the fact that with feature contain. 7. There is in a 6th clause, Lap of minute description (d) phase to bore the multiple mind hole the bread manufacturing method where the cheese and the fruit the fact that with feature contain. 8. (a) wheat flour 2,090 - 2,310 g, salt 23.75 - 26.25 g, east 28.5 - 31.5 g and warm water 475 - 525 ml and sugar 190 - 210 g and milk 760 - 840 ml, butter 152 - 168 g and honey 76 - 84 g, egg 3 - 5 first dough about under mixing to put in to the mixer as for under creating phase;   (b) minute description first doughs temperature 20 .deg.C- 35 degree Celsius, humidity in scope of 70 - 80% for 30 - 50 minutes at the time of first taking effect as for height phase;   At the time of (c) minute description first taking effect Keane dough from outer side to pull out large catch carbonic acid gas with internal direction, temperature 20 .deg.C- 35 degree Celsius, humidity in scope of 70 - 80% for 30 - 50 minutes at the time of second taking effect as for height phase;   At the time of (d) minute description second taking effect Keane dough about under fixed quantity dividing puts on a lap, from normal temperature for 10 - 15 minutes at the time of 3rd taking effect as for height phase;   After sugar 142.5 - 157.5 g and bread crumb 427.5 - 472.5 g about under mixing making the dreg to (e) cheese 1kg, at the time of minute description 3rd taking effect as for under suturing to put in the dreg to Keane dough phase.  And At the time of (f) minute description 3rd taking effect to the Keane dough surface about under the double paint, 142.5 .deg.C- 157.5 from degree Celsius for 11 - 13 minutes roasts the egg from the oven and the bread where the cheese and the fruit contain as for under manufacturing phase.  More the low of including the bread manufacturing method where the cheese and the fruit thing with feature contain.
法律状态
(KR20170142308) LEGAL DETAILS FOR KR20170142308  Actual or expected expiration date=2036-06-17    Legal state=ALIVE    Status=PENDING     Event publication date=2016-06-17  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20160075536  Application date=2016-06-17  Standardized application number=2016KR-0075536     Event publication date=2016-06-17  Event code=KR/A201  Event type=Examination events  Request for examination    Event publication date=2017-12-28  Event code=KR/A  Event type=Examination events  Published application  Publication country=KR  Publication number=KR20170142308  Publication stage Code=A  Publication date=2017-12-28  Standardized publication number=KR20170142308     Event publication date=2018-01-09  Event code=KR/E902  Event indicator=Neg  Event type=Examination events  Notification of reason for refusal    Event publication date=2018-04-09  Event code=KR/N231  Event type=Change of name or address  Event type=Reassignment  Notification of change of applicant
专利类型码
A
国别省市代码
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