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1. (WO2018159930) CUBE-TYPE FROZEN CHEESE FOOD AND PRODUCTION METHOD THEREOF
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Pub. No.: WO/2018/159930 International Application No.: PCT/KR2017/013816
Publication Date: 07.09.2018 International Filing Date: 29.11.2017
IPC:
A23C 19/09 (2006.01) ,A23C 19/076 (2006.01) ,A23C 13/14 (2006.01) ,A23C 19/08 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
09
Other cheese preparations; Mixtures of cheese with other foodstuffs
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
068
Particular types of cheese
076
Soft unripened cheese, e.g. cottage or cream cheese
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
13
Cream; Cream preparations; Making thereof
12
Cream preparations
14
containing milk products or milk components
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
068
Particular types of cheese
08
Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
Applicants:
주식회사 단미푸드 DAN MEE FOOD [KR/KR]; 강원도 원주시 호저면 매호로 251 251, Maeho-ro Hojeo-myeon, Wonju-si Gangwon-do 26300, KR
Inventors:
박정원 PARK, Jeong Won; KR
박용준 PARK, Yong Jun; KR
Agent:
고병록 KO, Byeong Rok; KR
Priority Data:
10-2017-002781103.03.2017KR
10-2017-011517508.09.2017KR
Title (EN) CUBE-TYPE FROZEN CHEESE FOOD AND PRODUCTION METHOD THEREOF
(FR) ALIMENT À BASE DE FROMAGE CONGELÉ DE TYPE CUBE ET SON PROCÉDÉ DE PRODUCTION
(KO) 큐브형 냉동 치즈식품 및 그 제조방법
Abstract:
(EN) The present invention provides a method for producing a cube-type frozen cheese food, the method comprising the steps of: mixing sugar and corn starch with cream cheese, and producing a cheese base through steaming or scalding; mixing starch syrup, sterilized milk, and whipping cream, and producing a cream base through scalding; introducing gelatin to the cream base and mixing; producing a dough base by mixing while slowly introducing the cream base mixed with gelatin to the cheese base when the cheese base reaches a predetermined mixing temperature; injecting the dough base into a cubic mold; and rapidly freezing the cubic mold into which the dough base has been injected. According to the present invention, fruit resin, extracts, nuts, and raw fruit are added to the base dough including the cheese cream, and thus various colors and flavors are achieved. Since the cheese food is produced by injecting base dough into a cubic mold and rapidly freezing the same to approximately 25°C below zero, the cheese food is distributed in a frozen state and has a shelf life of approximately one year. The cube shape of the cheese food is maintained not only in a frozen state but also in a refrigerated or room temperature state. Accordingly, the cube-type frozen cheese food can be conveniently consumed.
(FR) La présente invention concerne un procédé de production d'un aliment à base de fromage congelé de type cube, le procédé comprenant les étapes consistant : à mélanger du sucre et de l'amidon de maïs avec du fromage à la crème, et à produire une base de fromage par ébouillantage ou cuisson; à mélanger du sirop d'amidon, du lait stérilisé et de la crème à fouetter, et à produire une base de crème par cuisson; à introduire de la gélatine dans la base de crème et à mélanger; à produire une base de pâte par mélange tout en introduisant lentement la base de crème mélangée à la gélatine à la base de fromage lorsque la base de fromage atteint une température de mélange prédéfinie; à injecter la base de pâte dans un moule cubique; et à congeler rapidement le moule cubique dans lequel la base de pâte a été injectée. Selon la présente invention, de la résine de fruit, des extraits, des noix et des fruits crus sont ajoutés à la pâte de base comprenant la crème de fromage, et ainsi diverses couleurs et divers arômes sont obtenus. Étant donné que l'aliment à base de fromage est produit par injection de pâte de base dans un moule cubique et sa congélation rapide jusqu'à environ 25 °C au-dessous de zéro, l'aliment à base de fromage est distribué dans un état congelé et a une durée de conservation d'environ un an. La forme cubique de l'aliment à base de fromage est maintenue non seulement à l'état congelé mais également dans un état réfrigéré ou à température ambiante. Par conséquent, l'aliment à base de fromage congelé de type cube peut être consommé de manière commode.
(KO) 본 발명은 크림치즈에 설탕 및 옥수수전분을 혼합하고 스팀 또는 중탕을 통하여 치즈베이스를 형성하는 단계, 물엿, 살균우유, 휘핑크림을 혼합하고 중탕을 통하여 크림베이스를 형성하는 단계, 상기 크림베이스에 젤라틴을 투입하여 혼합하는 단계, 상기 치즈베이스가 미리 설정된 혼합 온도에 도달하였을 경우, 젤라틴이 혼합된 크림베이스를 치즈베이스에 천천히 투입하면서 혼합하여 반죽베이스를 형성하는 단계, 상기 반죽베이스를 큐브 성형틀에 주입하는 단계 및 반죽베이스가 주입된 큐브 성형틀을 급속냉동시키는 단계를 포함하는 큐브형 냉동 치즈식품 제조방법을 제공한다. 본 발명에 따르면 치즈크림을 포함한 베이스반죽에 과일레진, 엑기스류, 견과류 및 생과일 등을 첨가하여 다양한 색과 맛을 가지며, 베이스 반죽을 큐브형 성형틀에 주입후 영하 25℃ 정도로 급속냉동하여 제조되므로 냉동상태로 유통되어 1년 정도의 유통기한을 가지며, 냉동상태일때 뿐아니라 냉장, 실온상태에서도 큐브형태가 그대로 유지되어 간편하게 큐브형태의 치즈제품을 섭취할 수 있다.
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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, JO, JP, KE, KG, KH, 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 (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (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)