http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210121663-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ea849e718d40526975d90eac86b6ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69fa60a26989ad5bdbd8a95261047651 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-364 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-263 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_234dd070e12fb5eda2c9b562c556fb0c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_facfd8245cc77d246ff8a44e4fb70e1e |
| publicationDate | 2021-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210121663-A |
| titleOfInvention | A cream cheese cake and its manufacturing method |
| abstract | A cream cheese cake and a method for manufacturing the same are provided. The method for producing a cream cheese cake includes the steps of crushing nuts and mixing fermented unsalted butter to form a first dough, and heating the first dough at 175° C. to 185° C. for 10 minutes to 15 minutes to form a first base layer. Forming, forming a second dough comprising cream cheese and raw material, laminating the second dough on the first base layer, and sequentially applying the first base layer and the second dough at 170° C. to Heating at 180° C. for 10 to 15 minutes, and heating at 140° C. to 150° C. for 40 to 45 minutes, to prepare a base bowl layer and cream cheese layer without a castella sheet and flour, and a base bowl layer and cream cheese It comprises the step of aging the layer at a low temperature at 3 ° C. to 5 ° C. for 4 hours 30 minutes to 5 hours 30 minutes, the second dough further includes eggs, homemade fermented lactic acid bacteria and animal cream, and the second dough is 100 cream cheese Based on parts by weight, 20 parts by weight of eggs, 23 parts by weight of homemade fermented lactic acid bacteria, 33 parts by weight of raw material, and 20 parts by weight of animal cream are mixed. |
| priorityDate | 2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 102.