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1. (WO2018043802) DRIED CHEESE PREPARATION METHOD, AND DRIED CHEESE PREPARED BY DRIED CHEESE PREPARATION METHOD
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.:    WO/2018/043802    International Application No.:    PCT/KR2016/012188
Publication Date: 08.03.2018 International Filing Date: 27.10.2016
IPC:
A23C 19/086 (2006.01), A23L 3/54 (2006.01), A23L 3/015 (2006.01)
Applicants: CHUNG HYANG [KR/KR]; 5-15 Jinanbuk-gil Hwaseong-si Gyeonggi-do 18389 (KR)
Inventors: YANG, Young Jae; (KR).
LEE, Sang Young; (KR)
Agent: LEE, Oh-sik; (KR)
Priority Data:
10-2016-0112401 01.09.2016 KR
Title (EN) DRIED CHEESE PREPARATION METHOD, AND DRIED CHEESE PREPARED BY DRIED CHEESE PREPARATION METHOD
(FR) PROCÉDÉ DE PRÉPARATION DE FROMAGE SÉCHÉ, ET FROMAGE SÉCHÉ PRÉPARÉ PAR LE PROCÉDÉ DE PRÉPARATION DE FROMAGE SÉCHÉ
(KO) 건조치즈 제조방법 및 상기 건조치즈 제조방법에 의해 제조된 건조치즈
Abstract: front page image
(EN)According to the disclosed dried cheese preparation method and a dried cheese prepared by the dried cheese preparation method, dried cheese is prepared by irradiating natural cheese and processed cheese with microwaves in a vacuum state to high-speed dry the cheeses at about room temperature. As a result, the expiration date is extended, room temperature storage is possible, and the destruction of nutrients is minimized, thus making it possible to prepare various types of dried cheeses in which the nutrients and unique flavor and fragrance of the cheese remain intact.
(FR)Selon le procédé de préparation de fromage séché de l'invention et un fromage séché préparé par le procédé de préparation de fromage séché, le fromage séché est préparé par irradiation de fromage naturel et de fromage industriel par micro-ondes sous vide pour sécher à grande vitesse les fromages environ à température ambiante. Par conséquent, la date d'expiration est prolongée, le stockage à température ambiante est possible, et la destruction de nutriments est réduite au minimum, ce qui permet de préparer divers types de fromages séchés dans lesquels les nutriments ainsi que l'arôme et le parfum uniques du fromage restent intacts.
(KO)개시되는 건조치즈 제조방법 및 상기 건조치즈 제조방법에 의해 제조된 건조치즈에 의하면, 자연치즈 및 가공 치즈를 진공상태에서 마이크로웨이브를 조사하여 상온수준에서 고속 건조하여 건조치즈를 제조함으로써, 유통기한을 연장시키는 동시에 상온 보관이 가능하고, 영양소 파괴를 최소화하여 치즈 고유의 맛과 향, 영양이 그대로 살아 있는 다양한 형태의 건조치즈를 제조할 수 있는 장점이 있다.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG).
Publication Language: Korean (KO)
Filing Language: Korean (KO)