http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130122220-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_48858d4f683cd1b6e66e676d6e201817 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-363 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36 |
| filingDate | 2012-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12d091a42a7296fdeafee2a309412064 |
| publicationDate | 2013-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130122220-A |
| titleOfInvention | Ice cream and manufacturing method using caspian lactic acid bacteria and agricultural and marine products |
| abstract | The present invention relates to an ice cream and a method of manufacturing the same, which can be used for other purposes besides ingestion while making a fresh and soft ice cream using Caspian lactic acid bacteria and various natural agricultural and marine products useful to the human body. Therefore, the present invention is to mix the caspian lactic acid bacteria and milk at a ratio of 1: 5 by volume ratio of the caspian lactic acid bacteria, milk and natural agricultural and aquatic products obtained by incubating at room temperature for 10 to 30 ℃ for 1 to 5 days in a mixer device according to the type So that raw materials such as agricultural and aquatic raw materials, which are obtained by pulverizing or pulverizing to a liquid or juice state, henibe liquor with sweetening ingredients, lemon liquor with sour flavoring ingredients, and raw cream stocks are prepared. The raw material preparation process, the raw material secondary grinding mixing process to put each of the raw materials into the mixing grinder and mixed while grinding for 10 to 30 seconds to obtain a blended raw material, and 30 ~ 30 ~ Sterilization and homogenization of raw materials to be mixed in a homogeneous state by rotating while sterilizing at 90 ° C. for 40 to 60 minutes, and the blended raw material is a refrigerator The raw material cooling aging process for aging while being kept in a refrigerated state at 0 to 5 ° C. for 10 to 20 minutes, and the blended raw material to be frozen at -4 to -6 ° C. for 10 to 30 minutes in an ice cream maker. Raw material determination result, raw material filling molding process for molding the frozen blended material into a mold having a certain shape, and blending material filled in the mold at -20 to -50 ° C using a quick freezer. Preparation of ice cream using caspian lactic acid bacteria and agricultural and marine products, including rapid refrigeration of raw materials for rapid freezing for 10 to 30 minutes, and raw material freezing and storage for freezing and storing the rapidly frozen blended ingredients at a temperature of -18 ° C. or lower in a freezer. A method is provided and is made to be able to spread ice cream containing Caspian lactic acid bacteria and natural agricultural and marine products. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210145532-A |
| priorityDate | 2012-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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