(KR102010935) Manufacturing method for cheese snacks and cheese snacks manufactured by the same 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR102010935) Manufacturing method for cheese snacks and cheese snacks manufactured by the same
公开号/公开日
KR10-2010935 / 2019-09-25
申请号/申请日
KR10-2018-0174061 / 2018-12-31
发明人
KIM, SAM BUMJUNG, Moon-SungLEE, JAE HYEON;
申请人
JUNG, Moon-Sung;
主分类号
IPC分类号
A23C-019/068 A23C-019/084 A23C-019/14 A23G-003/46
摘要
(KR10-2010935) The present invention is a cheese snack and a method of manufacturing this cheese snack produced by the invention. A cheese snack food according to the invention is a method of producing mozzarella curd prepared and frozen, mozzarella curd is cut and then thawing the frozen to 1 and primary small molecules, a secondary steam mozzarella curd subdivided the 1 2 and a secondary small molecules after heating, mozzarella curd subdivided dough in the second tumbler 2 is formed by mixing the additive in the dough mixing and kneading a partially prepared, by injection molding the mixed dough is prepared and blended cheese, the injection molded by using a tree nuts mixed cheese treated wood flavored smoke absorbed by the nuts are mixed to form the cheese, the smoking treatment of the blended cheese cream is applied on the surface of the mixed and then dried to produce a cheese snack. The present invention relates to a structure by kneading the pulverized a partially thawed mozzarella curd string cheese snack is prepared and prepared by using, has excellent storage stability and excellent texture and good taste and nutrition of the cheese snack can be prepared.
机翻摘要
暂无翻译结果,您可以尝试点击头部的翻译按钮。
地址
代理人
(KR102010935) JI, JUNG HOON
代理机构
;
优先权号
2018KR-0174061
主权利要求
(KR10-2010935) 1. Are prepared and frozen mozzarella curd, after thawing the frozen mozzarella curd is cut and primary small 1, wherein the secondary steam 1 is heated mozzarella curd subdivided 2 and primary small molecules, wherein the secondary mozzarella curd in the tumbler 2 subdivided dough kneading after mixing the additive in the mixing and kneading a partially prepared, kneaded and mixed with the injection molding of the cheese manufacture and, wherein the injection molded using a tree nuts mixed cheese treated wood smoke flavor is absorbed by the nuts are mixed to form the cheese, the smoke treated surface of the cheese and cream are mixed after applying the mixed cheese snacks prepared by drying, wherein the secondary steam heated mozzarella curd 1 subdivided into the secondary steam after heating in step 2 the small difference between the temperature of the subdivided mozzarella curd 1 120 140°C is applied to the steam heating and, wherein the secondary subdivided mozzarella curd in the tumbler 2 and kneading the dough after mixing the additive in the mixing step of preparing the dough is strongly bonded to the secondary element 2 to the milled curd in the tumbler made mozzarella dough kneading 100 parts by weight of water relative to 10 parts by weight of the additive in a weight ratio of from 5 to prepare a mixture and then kneaded, wherein the mixing is performed at 3 to 7°C per 10kg of water at a temperature of 3 to 5kgf/cm2 at a pressure of from 30 to 60 and a partially proceeds by pressing, wherein the extracts of curcuma powder is used as an additive, wherein the turmeric extract powder, turmeric are prepared and then washed with water and removing the foreign substances, wherein the washed and dried turmeric, 18 to 22°C and humidity of the drying temperature yujin 10 to 20 50% for a time in the first drying of yujin yujin moisture content is 40 to 50 weight % based on the total weight to the retention of, wherein a length of 1 to 3cm dried minced and turmeric, turmeric steaming with water vapor by heating the shredded by a decrease in the steaming, the steaming step the first and second shredded yujin steaming step 1 consists of 2, 1 the first steaming step 5 with water vapor at a temperature of 100 to 110°C turmeric shredded from step 20 is heated, the heated second steaming step is 2 to 10 with water vapor at a temperature of 130 to 140°C turmeric for step 30 is heated, the dried turmeric to be matured, the matured at a temperature of 50 to 100 60°C yujin drying is carried out at a temperature between 300 and, after the steaming the dried fermented turmeric, wherein after the steaming after steaming the dried yujin dried fermentation medium composition in turmoil, minerals and 60 to 70°C Bacillus subtilis culture was added and the temperature and humidity of 50 to 55% and then maintained, during the fermentation from 6 to 3, wherein the turmeric 20 to 100 parts by weight based on 40 parts by weight with respect to the medium composition, 5 to 10 parts by weight of mineral oil and 5 parts by weight of Bacillus subtilis 1 to the culture medium after steaming in turmoil spray dried weight ratio and, wherein the fermentation medium after steaming the dried yujin 5 to 10 parts by weight of peptone in the composition, 0.1 to 0.3 parts by weight of sodium citrate, 2 to 0.3 parts by weight of potassium phosphate and the second 0.1 50 to 70 parts by weight of distilled water are mixed at a ratio and with a weight, wherein the fermented extracts of Curcuma turmeric extract is prepared by, wherein the fermented extract is fermented turmeric yujin (a) 70% to (v/v) aqueous ethanol solution 1500 field 2000g 10-15 l 85 to 3-4 1 to 90°C for a time in the primary extract, 70% to 90°C (v/v) aqueous ethanol solution at 4-6 l 85 to 2-3 2 for a period of time to complete a tea extract, 1000 to 1500ml in a vacuum rotary evaporator until the step of preparing an extract;  and (b) treating the extract with 2 to 3 times by weight ethanol was added to the diluted with, 20 to 30 mins at 14,000 field 15,000rpm centrifuged to remove solids of a polymer fiber and then, the collected supernatant is 1.5-2. 0 Times by weight of acetic acid and extracted three times with 2 produced by a step, wherein the freezing and crystallizing the extracts of curcuma, wherein the turmeric extract and turmeric extract is freeze crystallization of the received from the internal temperature of the freeze concentration apparatus to maintain a temperature of 14 to 15°C, by weight of 5 to 10 wherein the extracts of curcuma % by weight of the first freezing proceeds until, extracts of curcuma frozen and crystallized in acetic acid and acetic acid to remove said ice crystal ice-cream in the mixture in the separation of the extracts of curcuma, wherein the sorter to separate extracts of Curcuma longa extract powder through a powder preparation and is prepared through, the injection molded using a tree nuts mixed cheese treated wood smoke flavor is absorbed by the nuts to produce a blended cheese in wood sawdust smoke into the preheated injection molded with a blended cheese nuts placed therein, wherein the nuts after incomplete combustion of wood sawdust, 5 to 15 by sit, tree nuts fragrance is absorbed into a cheese manufacture and mixed, the mixture is mixed in the smoking treatment surface of the cheese and cream cheese snack by drying after coating of the mixture to produce a cream is mixed in 100 parts by weight of the smoke treatment for 5 to 15 to the cheese parts by weight of a weight ratio of 20 to 30°C and then dried at a temperature of from 1 to 3 by preparing a cheese snack, wherein the smoking treatment surface of the cheese and cream are mixed in the mixing and drying after coating of the cheese snack mix in the preparation of a cream, prepared and slippery, attached to the slippery and removing impurities, the impurities are removed from the purified water dipping slippery, immersed in the purified water at a temperature of from 3 to 20°C of the slippery 15 immersed for a time 8, the purified water being immersed in the bath is heated to a slippery, wherein the slippery slippery and purified water bath heating is from 4:6 to 2:8 weight ratio of 85 to 90°C are mixed at a temperature of from 30 to 60 is heated, the heated bath of a mixture of purified water and mixing the slippery grinding stock solutions were prepared by, the pulverization of the mixture in a heated bath of a mixture of purified water and slippery slippery mill into a particle size of the 10 with 600 micro m and ground so as to, when the slippery ground mixed stock after extraction tank for extracting the ground is slippery, the mixed solution is slippery ground at a temperature of 85 to 95°C of extraction is between 30 and 60 slpm, wherein the mixed solution is slippery slippery from the ground stock is extracted with a non soluble component is separated, to sterilize the stock and a deodorizing, sanitizing and deodorizing and sterilizing the garbage and a pressure of 300 to 400bar by using 90 to 95°C at a temperature of from 10 to 30 slpm at a temperature of 55 to 60°C after sterilization and deodorization is performed, wherein the sterilizing and deodorizing the juice is transferred to the fermentation tank and stirred after addition of the additive, wherein the deodorization and sterilization in the fermentation tank 100 parts by weight of the stock solution 0.1 to 0.3 parts by weight with respect to the blueberry puree solar salt and 2 to 6 parts by weight of 80 to 90°C after introduction of the stirred in, then sterilized for 10 to 55°C 20 by lowering the temperature from 50 to 100 parts by weight of the bactericidal deodorizing stock 5 to 8 parts by weight based on the charged oligosaccharide plaque earth and, thereafter, 40 to 42°C in the solar salt, blueberry puree and plaque is added 100 parts by weight of the raw soil oligosaccharide based on 0.05 parts by weight of the composite and the lactic acid bacteria in the range of 0.01 to 30 after 40°C at 300 200 for stopping stirring proceeds from the fermentation, wherein the lactic acid bacterium strain streptococcus lactic acid bacteria are used as the thermo pilus (Streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium lactis (Bifidobacterium lactis), Lactobacillus paracasei (Lactobacillus paracasei) and Lactobacillus rhamnosus (Lactobacillus rhamnosus) any one selected from the group consisting of one or more strains are used, the fermentation liquor is cooled to 4 to 7°C with stirring and, 100 Parts by weight based on the fermentation solution is cooled to 5 to 7 parts by weight with respect to the sugar and 10 parts by weight of a strawberry puree from 5 and is introduced into said prepared through the method of production of the cheese snack. 2. AMEND STATUS: Delete 3. AMEND STATUS: deletion 4. Prepared by the method of claim 1 to a first of the cheese snack.
法律状态
GRANTED
专利类型码
B1
国别省市代码
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