Cube type flozen cheese food and manufacturing method thereof 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR101777649) 큐브형 냉동 치즈식품 및 그 제조방법
公开号/公开日
KR101777649 B1 2017-09-12 [KR101777649] / 2017-09-12
申请号/申请日
2017KR-0027811 / 2017-03-03
发明人
PARK JEONG WON;PARK YONG JUN;
申请人
DAN MEE FOOD;
主分类号
IPC分类号
A23C-013/14A23C-019/08A23C-019/09
摘要
(KR101777649) The present invention provides a method to manufacture a cube type frozen cheese food.  The method includes: a step of forming a cheese base by mixing sugar and cornstarch with cream cheese and then steaming or boiling the mixture; a step of forming a cream base by mixing starch syrup, sterilized milk, and whipping cream and then heating the mixture in boiling water; a step of adding gelatin to the cream base and mixing the same; a step of forming a dough base by slowly adding the cream base, mixed with gelatin, to the cheese base and then mixing the bases when the cheese base reaches a preset mixing temperature; a step of injecting the dough base into a cube mold; and a step of rapidly freezing the cube mold having the dough base.  According to the present invention, the cube type frozen cheese food is capable of having various colors and tastes by adding fruit resin, extracts, nuts, and fresh fruit; having a one-year expiration date in a frozen state by injecting the dough base into the mold and then rapidly freezing the base at no more than 25C; and being conveniently eaten by maintaining the cube shape while in a frozen state and at room temperature.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2017KR-0027811 2017-03-03
主权利要求
(KR101777649)  1. The steam or cooking in a double boiler to mix the sugar and the corn starch to the cream cheese leads, the cheese base as for under forming phase;   As for the temperature to mix the millet jello, the sterilization milk and the whipping cream 55 - 60.deg.C, heating time leads for 12 - 15 minutes cooking in a double boiler, the cream base as for under forming phase;   At minute description cream base gelatin about under inputting as for under mixing phase;   The minute description cheese base mixture temperature the case which reached 24 - 25.deg.C, to input the cream base where the gelatin is mixed slowly at the cheese base, about under mixing the dough base as for under forming phase;   The dough base which is maintained with 30.deg.C to the cube formation frame as for under implanting phase;   Inflicts the vibration to the cube formation frame where the dough base implants the dough base underwear bubble as for under removing phase and Includes the phase which freezes the cube formation frame where the dough base implants quickly, The cube style freeze cheese food which is manufactured the width, length and height are 15mm, weight they are 3.3g - 3.5g the cube style freeze cheese food manufacturing method the fact that with feature. 2. There is in a 1st clause, Variously the taste be and the additive bet for an incense the low of inputting to include a phase more in the cheese base which is formed, the minute description additive Is a use for food insect powder or a use for food larva powder the cube style freeze cheese food manufacturing method the fact that with feature. 5. 1st clause or by a 2nd clause the cube style freeze cheese food which is manufactured.
法律状态
(KR101777649) LEGAL DETAILS FOR KR101777649  Actual or expected expiration date=2037-03-03    Legal state=ALIVE    Status=GRANTED     Event publication date=2017-03-03  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20170027811  Application date=2017-03-03  Standardized application number=2017KR-0027811     Event publication date=2017-08-31  Event code=KR/E701  Event indicator=Pos  Event type=Event indicating In Force  Decision to grant or registration    Event publication date=2017-09-06  Event code=KR/GRNT  Event indicator=Pos  Event type=Event indicating In Force  Written decision to grant    Event publication date=2017-09-12  Event code=KR/B1  Event indicator=Pos  Event type=Event indicating In Force  Patent specification  Publication country=KR  Publication number=KR101777649  Publication stage Code=B1  Publication date=2017-09-12  Standardized publication number=KR101777649
专利类型码
B1
国别省市代码
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