Method for manufacturing spoon-eating cheese 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR101798830) 떠먹는 치즈 제조방법
公开号/公开日
KR20170077973 A 2017-07-07 [KR20170077973]KR101798830 B1 2017-11-16 [KR101798830] / 2017-07-072017-11-16
申请号/申请日
2015KR-0188011 / 2015-12-29
发明人
JEON SUNG HO;
申请人
CHEESEMYEONGGA;
主分类号
IPC分类号
A23C-019/04A23C-019/08A23C-019/09
摘要
(KR101798830) Disclosed is a method for manufacturing scoopable cheese, in which a first scoopable cheese is obtained by firstly heating 15-25 wt% of milk, 5-15 wt% of whipping cream, 1-5 wt% of sugar, 1-5 wt% of fruit syrup, and a second scoopable cheese is obtained by adding and secondarily heating 5-15 wt% of fresh fruits, 5-15 wt% of milk and 30-40 wt% of whipping cream.  A third scoopable cheese is obtained by adding 1-3 wt% of lemon juice to the second scoopable cheese and thirdly heating the mixture.  According to the present invention, it is possible to manufacture scoopable cheese which can be eaten with a spoon and are accompanied by a fragrant flavor and a fruit flavor by removing the original taste of cheese.  COPYRIGHT KIPO 2017
机翻摘要
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地址
代理人
代理机构
;
优先权号
2015KR-0188011 2015-12-29
主权利要求
(KR101798830)  1. (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.  The low of including thing, with feature to float the cheesemaking method where eats. 2. There is in a 1st clause, (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.  The low of including thing, with feature to float the cheesemaking method where eats. 3. There is in a 1st clause, First heating of minute description (a) phase after 70 .deg.C- 80 for 2 minute -3 minutes heating at degree Celsius, 80 .deg.C- 90 for 4 minute -5 minutes as for under heating thing at degree Celsius, with feature to float the cheesemaking method where eats. 4. There is in a 1st clause, Secondary heating of minute description (b) phase after 70 .deg.C- 80 heating at degree Celsius for 2 minutes, 80 .deg.C- 90 as for under heating for 7 minutes thing at degree Celsius, with feature to float the cheesemaking method where eats. 5. There is in a 1st clause, 3 heating of minute description (c) phase 70 .deg.C- 80 the low of heating for 2 minutes thing at degree Celsius, with feature to float the cheesemaking method where eats. 6. 1st clause or there is in a 2nd clause, The minute description fresh fruit the fact that, in the strawberry, the mango, the banana and the blueberry is more than which one with feature to float the cheesemaking method where eats. 7. (a) milk 2,000 ml, hwi dizzily type the cream 1,000 ml, sugar 200 g, after 70 .deg.C- 80 for 2 minute -3 minutes heating fruit syrup 200 g together at degree Celsius, 80 .deg.C- 90 for 4 minute -5 minutes about under heating first floats at degree Celsius, the cheese which eats as for under creating phase;   (b) minute description firsts floats, to the cheese which eats fresh fruit 1kg, the milk 1,000 ml, hwi after 70 .deg.C- 80, type cream 3,000 ml to put in dizzily heating at degree Celsius at degree Celsius, for 2 minutes 80 .deg.C- 90 about under heating for 7 minutes second floats the cheese which eats as for under creating phase;   (c) minute description seconds floats, to the cheese which eats lemon juice 60 g at degree Celsius, 70 .deg.C- 80 to put in about under heating for 2 minutes 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.  The low of including thing, with feature to float the cheesemaking method where eats.
法律状态
(KR101798830) LEGAL DETAILS FOR KR20170077973  Actual or expected expiration date=2035-12-29    Legal state=ALIVE    Status=GRANTED     Event publication date=2015-12-29  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20150188011  Application date=2015-12-29  Standardized application number=2015KR-0188011     Event publication date=2015-12-29  Event code=KR/A201  Event type=Examination events  Request for examination    Event publication date=2017-02-20  Event code=KR/E701  Event indicator=Pos  Event type=Event indicating In Force  Decision to grant or registration    Event publication date=2017-07-07  Event code=KR/A  Event type=Examination events  Published application  Publication country=KR  Publication number=KR20170077973  Publication stage Code=A  Publication date=2017-07-07  Standardized publication number=KR20170077973     Event publication date=2017-11-11  Event code=KR/GRNT  Event indicator=Pos  Event type=Event indicating In Force  Written decision to grant    Event publication date=2017-11-16  Event code=KR/B1  Event indicator=Pos  Event type=Event indicating In Force  Patent specification  Publication country=KR  Publication number=KR101798830  Publication stage Code=B1  Publication date=2017-11-16  Standardized publication number=KR101798830
专利类型码
AB1
国别省市代码
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