KR101798830B1 - Method for manufacturing spoon-eating cheese - Google Patents
Method for manufacturing spoon-eating cheese Download PDFInfo
- Publication number
- KR101798830B1 KR101798830B1 KR1020150188011A KR20150188011A KR101798830B1 KR 101798830 B1 KR101798830 B1 KR 101798830B1 KR 1020150188011 A KR1020150188011 A KR 1020150188011A KR 20150188011 A KR20150188011 A KR 20150188011A KR 101798830 B1 KR101798830 B1 KR 101798830B1
- Authority
- KR
- South Korea
- Prior art keywords
- cheese
- weight
- minutes
- floating
- heating
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 109
- 238000000034 method Methods 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 239000006071 cream Substances 0.000 claims abstract description 13
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 239000008256 whipped cream Substances 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 230000001055 chewing effect Effects 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 4
- 235000014826 Mangifera indica Nutrition 0.000 claims description 4
- 235000009184 Spondias indica Nutrition 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000021015 bananas Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000021012 strawberries Nutrition 0.000 claims description 2
- 241000249058 Anthracothorax Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 240000002129 Malva sylvestris Species 0.000 abstract description 12
- 235000006770 Malva sylvestris Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000008369 fruit flavor Substances 0.000 abstract description 7
- 239000000463 material Substances 0.000 description 8
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 240000007228 Mangifera indica Species 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 244000071378 Viburnum opulus Species 0.000 description 2
- 235000019013 Viburnum opulus Nutrition 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 235000008983 soft cheese Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011232 storage material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
A method of making chewy cheese is disclosed. 15 to 25% by weight of milk, 5 to 15% by weight of whipping cream cream, 1 to 5% by weight of sugar and 1 to 5% by weight of fruit syrup are firstly heated together to produce cheese which is first consumed. 5 to 15% by weight of fresh fruit, 5 to 15% by weight of milk and 30 to 40% by weight of whipped cream are added to the first floating cheese, and the second heating is carried out to produce the second floating cheese. Add 2 to 3% by weight of lemon juice to the second-tasting cheese and heat the third to create the third-tasting cheese. According to the present invention, it is possible to prepare cheeses which can be eaten with a spoon and flavored with a fragrant flavor and a fruit flavor by removing the original taste of the cheese.
Description
More particularly, the present invention relates to a method of making chewable cheese to produce cheeses with a fragrant and fruit flavor.
Since the introduction of cheese in Korea around 1967, a variety of fusion menus have been developed, but there is no cheese menu that combines Korean spoon culture. Therefore, unlike other dairy foods, we are trying to develop cheeses that can be eaten with spoons using Korean spoon culture.
In addition, we intend to make cheese products such as natural foods, which have a fragrant flavor and a fruit flavor, by removing the original taste of cheese.
It is an object of the present invention to provide a method for manufacturing a chewed cheese which is capable of producing cheeses which can escape from the original flavor of cheese and add flavor and fruit flavor and can be spoon-dried.
(A) 15 to 25% by weight of milk, 5 to 15% by weight of whipped cream, 1 to 5% by weight of sugar, 1 to 5% of fruit syrup, ≪ / RTI > wt% of the first cheese together to produce a first chewing cheese; (b) adding 5-15% by weight of fresh fruits, 5-15% by weight of milk and 30-40% by weight of whipped cream cream to the first floating cheese, and secondly heating to produce second floating cheese; And (c) adding 1 to 3% by weight of lemon juice to the second floating cheese, and then heating the third one to produce a third floating cheese.
(A) 2,000 ml of milk, 1,000 ml of whipping cream, 200 g of sugar, and 200 g of fruit syrup are mixed together at 70 ° C to 80 ° C for 2 Min to 3 minutes, and then heating the mixture at 80 ° C to 90 ° C for 4 minutes to 5 minutes to produce a first chewing cheese; (b) 1 kg of fresh fruits, 1,000 ml of milk and 3,000 ml of whipping cream are added to the first floating cheese, and the mixture is heated at 70 ° C to 80 ° C for 2 minutes and then heated at 80 ° C to 90 ° C for 7 minutes, Steps to produce tea-eating cheese; (c) adding 60 g of lemon juice to the second floating cheese, heating the mixture at 70 ° C to 80 ° C for 2 minutes to produce a third floating cheese; And (d) storing the third floating cheese in a refrigerator at 10 ° C to 20 ° C for 1 day to 2 days for natural fermentation to produce fourth floating cheese.
According to the method of manufacturing cheesy cheese according to the present invention, it is possible to prepare cheeses which can be eaten with a spoon and entwined with a fragrant flavor and fruit flavor by removing the original taste of cheese.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing floating cheese according to an embodiment of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing a chewing cheese according to the present invention will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing floating cheese according to an embodiment of the present invention. Referring to FIG. 1, the method of manufacturing a floating cheese according to the present invention comprises firstly mixing 15 to 25% by weight of milk, 5 to 15% by weight of whipped cream, 1 to 5% by weight of sugar, and 1 to 5% First heating to produce the first chewing cheese (S100). 5 to 15% by weight of fresh fruits, 5 to 15% by weight of milk and 30 to 40% by weight of whipped cream are added to the first floating cheese, and the second floating cheese is produced by the second heating (S200). 3 to 3% by weight of lemon juice is added to the second floating cheese and the third is heated to produce the third floating cheese (S300). The third floating cheese is refrigerated at 10 ° C to 20 ° C for 1 to 2 days, and fermented naturally to produce a fourth floating cheese (S400).
The weight percentage values and temperature values of the materials described above and below will eliminate pure flavor of cheese and make the flavor of pure fruit while taking advantage of cheese's inherent flavor and reduce the amount of lost material, The range of values obtained from several experiments to ensure that the amount of cheese is large.
Specifically, first, 15 to 25% by weight of milk, 5 to 15% by weight of whipped cream cream, 1 to 5% by weight of sugar, and 1 to 5% by weight of fruit syrup are first heated together to produce cheese (S100). The primary heating means heating at 70 ° C to 80 ° C for 2 minutes to 3 minutes followed by heating at 80 ° C to 90 ° C for 4 minutes to 5 minutes. When heated above 90 ℃, the proteins and nutrients contained in the cheese are destroyed and hard to be converted into softness. Further, if the value is lower than the lowest value of the above-mentioned values (weight% and temperature), the flavor of cheese that is floating is significantly lowered. If the value is higher than the highest value, whey easily separates, Weight formulation and temperature control are required.
Therefore, it is desirable to maintain the correct time and temperature using a time setting timer and a temperature sensitive sensor. This is because keeping the correct time and temperature does not lose the inherent constituents of the milk and whipped cream itself, and the first flavor and the fruit flavor of the fruit syrup (for example, strawberry and / or mango) This is because cheese made of tea is made.
In particular, in the floating cheese method according to the present invention, the cheeses should be heated so as not to burn when the cheeses are produced, and the whey separated on the surface should be used without being separated. Whey is a clear liquid that is produced when cheese is produced and has protein components. Generally, whey is separated and used separately during cheese production. In the case of the present invention, whey is used as it is, and cheese is prepared without losing any other nutrients.
5 to 15% by weight of fresh fruits, 5 to 15% by weight of milk and 30 to 40% by weight of whipped cream are added to the first floating cheese, and the second floating cheese is produced by the second heating (S200). In this case, the secondary heating means heating at 70 ° C to 80 ° C for 2 minutes and then heating at 80 ° C to 90 ° C for 7 minutes. When heated above 90 ° C, the protein and nutrients contained in the cheese may be destroyed and the fragrance of the fruit may be lost.
The fresh fruit may be at least one of strawberries, mangoes, bananas, and blueberries, but is not limited thereto. Fresh fruit means that no treatment has been done. Furthermore, vegetables such as spinach can be used instead of fresh fruits.
When producing the second floating cheesecake, if milk and whipping cream are mixed at a ratio of 1: 3 without using fresh cream, the sodium content can be reduced and the flavor can become more pronounced. Also in this case, it is preferable to maintain the accurate time and temperature by using the time setting timer and the temperature responsive sensor. This is due to the fact that maintaining the correct time and temperature results in a second chewable cheese that does not alter nutrients and increases protein or calcium content.
The reason why the above-mentioned materials are heated in a batch without sequentially heating them is to prevent the material from overflowing and to shorten the heating time so as not to destroy the nutrients inherent in the material. Further, it is intended to further increase the amount of the fourth floating cheese which will be finally completed. That is, referring to Table 1 below, according to the method of manufacturing floating cheese according to the present invention, while the conventional method (heating and heating the material at one time) is used, the cheese production time is shortened by 2 minutes, And the amount of material loss is also smaller.
3 to 3% by weight of lemon juice is added to the second floating cheese and the third is heated to produce the third floating cheese (S300). In this case, the third heating means heating at 90 ° C to 100 ° C for 2 minutes. Through this process, the second soft cheese is transformed into the third soft cheese, which has a strong viscosity. Protein components of milk and acidic components of lemon are combined and protein molecules are entangled together and solidify.
If you put in a lot of lemon juice or put it in a slow time, the floating cheese becomes hard, and when the time to put the lemon juice is low or the time to put the lemon juice gets faster, the floating cheese becomes thin. Therefore, it is very important to put a certain amount of lemon juice at a given time.
The third floating cheese is refrigerated at 10 ° C to 20 ° C for 1 to 2 days, and fermented naturally to produce a fourth floating cheese (S400). When the temperature of the refrigeration storage is outside the above-mentioned temperature, the natural fermentation of the cheese does not occur and the taste and flavor are lowered and decay can easily occur. Therefore, the fourth floating cheeses should not be spoiled by natural fermentation in the above-mentioned environment (refrigerated cheese kept at 10 ℃ ~ 20 ℃ for 1 ~ 2 days). Cheese is not complete.
More specifically, according to an embodiment of the present invention, milk (2,000 ml), whipped cream (1,000 ml), sugar (200 g) and fruit syrup (for example, strawberry syrup) Heated at 80 ° C for 2 minutes to 3 minutes and then heated at 80 ° C to 90 ° C for 4 minutes to 5 minutes) to produce the first chewing cheese. 1 kg of fresh fruit, 1,000 ml of milk and 3,000 ml of whipping cream were added to the first floating cheese, and the mixture was further heated (heated at 70 ° C to 80 ° C for 2 minutes and then heated at 80 ° C to 90 ° C for 7 minutes) Creates the second floating cheese. Add 60 grams of lemon juice to these second-tiered cheeses and heat them (heated at 70 ° C to 80 ° C for 2 minutes) to produce the third-tiered cheese. The third floating cheese is refrigerated at 10 ° C to 20 ° C for 1 day to 2 days and fermented naturally to produce the fourth floating cheese. At this time, the floating cheese produced by the floating cheese manufacturing method according to the present invention means the fourth floating cheese.
In addition, a tasting test was conducted on adult men and women (3,479 total tastes) for a certain period of time (2015.10.01 ~ 2015.10.31) by using the floating cheese production method according to the present invention. As a result of the tasting, three kinds of "good" (very sweet taste), "normal" (sweet taste) and "bad taste" (sweet taste) were shown. The results are shown in Table 2 below.
Taste / incense
3,479
As a result of sampling the random cheese according to the present invention, a total of 1,956 persons (56.2%) were judged to be 'good' (very delicate taste), and 'normal' The total number of persons who were judged to be 1,436 persons was 41.3%. That is, 97.5% of 3,392 out of 3,479 total tasting persons were judged to be good and normal for the result of the present invention.
That is, the floating cheeses obtained by using the floating cheeses according to the present invention are peeled off from the unique flavor of the cheese, and it is known that the cheeses have a fragrant flavor and a fruit flavor suited to the taste of the Korean people.
In the above description, terms such as 'first', 'second', and the like are used to describe various components, but each component should not be limited by these terms. That is, the terms 'first', 'second', and the like are used for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a 'first component' may be referred to as a 'second component', and similarly, a 'second component' may also be referred to as a 'first component' . Also, the term " and / or " is used in the sense of including any combination of a plurality of related listed items or any of the plurality of related listed items.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation in the embodiment in which said invention is directed. It will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the appended claims.
Claims (7)
(b) adding 5-15% by weight of fresh fruits, 5-15% by weight of milk and 30-40% by weight of whipped cream cream to the first floating cheese, and secondly heating to produce second floating cheese; And
(c) adding 1 to 3% by weight of lemon juice to the second floating cheese, and then heating the third one to produce a third floating cheese.
(d) storing the third floating cheese in a refrigerator at 10 ° C to 20 ° C for 1 day to 2 days for natural fermentation to produce a fourth floating cheese; and Gt;
Wherein the primary heating in the step (a) is carried out at a temperature of 70 ° C to 80 ° C for 2 minutes to 3 minutes and then at 80 ° C to 90 ° C for 4 minutes to 5 minutes.
Wherein the secondary heating in step (b) is carried out by heating at 70 ° C to 80 ° C for 2 minutes and then heating at 80 ° C to 90 ° C for 7 minutes.
Wherein the tertiary heating of step (c) is carried out at a temperature of 70 ° C to 80 ° C for 2 minutes.
Wherein the fresh fruit is at least one of strawberries, mangos, bananas, and blueberries.
(b) 1 kg of fresh fruits, 1,000 ml of milk and 3,000 ml of whipping cream are added to the first floating cheese, and the mixture is heated at 70 ° C to 80 ° C for 2 minutes and then heated at 80 ° C to 90 ° C for 7 minutes, Steps to produce tea-eating cheese;
(c) adding 60 g of lemon juice to the second floating cheese, heating the mixture at 70 ° C to 80 ° C for 2 minutes to produce a third floating cheese; And
(d) storing the third floating cheese in a refrigerator at 10 ° C to 20 ° C for 1 day to 2 days for natural fermentation to produce a fourth floating cheese; and Gt;
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150188011A KR101798830B1 (en) | 2015-12-29 | 2015-12-29 | Method for manufacturing spoon-eating cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150188011A KR101798830B1 (en) | 2015-12-29 | 2015-12-29 | Method for manufacturing spoon-eating cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170077973A KR20170077973A (en) | 2017-07-07 |
| KR101798830B1 true KR101798830B1 (en) | 2017-11-16 |
Family
ID=59353678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150188011A KR101798830B1 (en) | 2015-12-29 | 2015-12-29 | Method for manufacturing spoon-eating cheese |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101798830B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100892042B1 (en) | 2007-11-19 | 2009-04-03 | 주식회사오뚜기 | Method of manufacturing fatty spread containing fruits |
| JP2013039088A (en) | 2011-08-18 | 2013-02-28 | Sanji Matsui | Process for producing cheese without fermentation or ripening |
-
2015
- 2015-12-29 KR KR1020150188011A patent/KR101798830B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100892042B1 (en) | 2007-11-19 | 2009-04-03 | 주식회사오뚜기 | Method of manufacturing fatty spread containing fruits |
| JP2013039088A (en) | 2011-08-18 | 2013-02-28 | Sanji Matsui | Process for producing cheese without fermentation or ripening |
Non-Patent Citations (1)
| Title |
|---|
| 네이버 블로그('우유,레몬즙으로 쉽게 만드는 리코타치즈 만들기', http://blog.naver.com/dailycooking/220210829460, 2014.12.16.) |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170077973A (en) | 2017-07-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5573793A (en) | Food composition and method of making a cookie or a chocolate shell containing a fermented filling based on a dairy product | |
| Carroll | Home Cheese Making: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses | |
| KR101944532B1 (en) | Non-milk fat ice cream using fermented peach and a menufacture method therefor | |
| KR101131174B1 (en) | Pudding which Contains Solid Ingredients and Process for Preparing thereof | |
| KR101798830B1 (en) | Method for manufacturing spoon-eating cheese | |
| KR20170110309A (en) | Manufacturing method of mulberry solid jam | |
| JPS6144450B2 (en) | ||
| KR102517382B1 (en) | Methods of manufacturing Wine ice Snlwflakes with syrup and Ssangwha ice Snlwflakes with syrup | |
| KR102075703B1 (en) | Manufacturing method of Cookies containing yuja and yuja leaves | |
| KR102236504B1 (en) | Chocopie using natural fermentation sour cream and manufacturing method thereof | |
| Reddy et al. | Sensory evaluation of flavoured milk: Effect of incorporation of dried pineapple powder and drying temperature | |
| CN105875810A (en) | Preparation method of canned strawberry | |
| KR20170110409A (en) | The method of Ice summer latte | |
| KR20200139890A (en) | Cream steamed bread and manufacturing method thereof | |
| CN111011492A (en) | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof | |
| Caldwell | Homemade Yogurt & Kefir: 71 Recipes for Making & Using Probiotic-Rich Ferments | |
| KR20070099900A (en) | Manufacturing process of grain of boiled rice and food with it | |
| KR20190028117A (en) | Cube type flozen cheese food and manufacturing method thereof | |
| KR102384686B1 (en) | Yakgwa cookies and manufacturing method thereof | |
| KR101934888B1 (en) | Making method of fruit jam using honey | |
| KR102038765B1 (en) | Ice topping balls for coffee and manufacturing methods thereof | |
| KR102271858B1 (en) | Method for manufacturing korean traditional cookies using three-color barley | |
| KR20170110240A (en) | Citrus bread, and a method of producing | |
| Muñoz | Goldenberry processed food products | |
| JP2006025774A (en) | Grain flour preparation and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |