http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160039359-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db4945c705d8bd535388a5aa5e35ea72 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-14 |
| filingDate | 2014-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e781def330f215923ed25bb96920abd8 |
| publicationDate | 2016-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160039359-A |
| titleOfInvention | Manufacturing method microwave-dried soft cheese |
| abstract | The present invention relates to a method for producing soft cheese, which enables the extension of the expiration date, storage and distribution at room temperature, and the preservation of the original taste and nutritive components of cheese at the same time by removing moisture with microwaves. The method for producing soft cheese comprises the following steps: a) obtaining a processed cheese mixture by mixing 50-70 parts by weight of natural cheese, 7-10 parts by weight of dairy cream, 5-10 parts by weight of processed butter, 5-6 parts by weight of cheese flavoring, 5-10 parts by weight of rennet casein, 1.5-3.5 parts by weight of an emulsion stabilizer, and 10-20 parts by weight of purified water; b) stirring the processed cheese mixture at 110-150 rpm for 15-20 minutes at 50-80°C; c) naturally cooling the stirred processed cheese mixture to 0-2°C; and d) irradiating the naturally cooled processed cheese mixture with microwaves so as to dry the same until the purified water content becomes 1 part by weight or lower, thereby providing the method for producing processed cheese which is relatively simple, keeps the taste, texture, and nutritive components of the processed cheese, and enables storage at room temperature and extension of the expiration date at low costs. The processed cheese produced by the present invention has an excellent texture due to softness and easy to transport by lightweight mass and keeps the original taste and nutritive components of the cheese, and enables long term storage at room temperature. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102437946-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2742004-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110463774-A |
| priorityDate | 2014-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.