CHEESE CAKE DOUGH COMPOSITION AND METHOD OF MANUFACTURING CHEESE CAKE USING THE SAME

PURPOSE: A method of manufacturing a cheese cake is provided to increase a shelf life of the cheese cake by restricting proliferation of microorganism, and to minimize change in quality of the cheese cake at a room temperature. CONSTITUTION: A method of manufacturing a cheese cake comprises the foll...

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Bibliographische Detailangaben
Hauptverfasser:	SON, BYUNG KEON, CHOI, MUN SUNG, KIM, KYE YOUNG, KWON, YOUNG BOK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PURPOSE: A method of manufacturing a cheese cake is provided to increase a shelf life of the cheese cake by restricting proliferation of microorganism, and to minimize change in quality of the cheese cake at a room temperature. CONSTITUTION: A method of manufacturing a cheese cake comprises the following steps: aging cream cheese in 23°C ~ 25°C for 20 ~ 24 hours; mixing the cream cheese 28 ~ 34 parts by weight and butter 4 ~ 5 parts by weight for 2 ~ 3 minutes; mixing lemon juice in a mixture for 1 ~ 2 minutes; mixing the mixture with white sugar 16 ~ 19 parts by weight, flour 4 ~ 5 parts by weight, starch 2 ~ 4 parts by weight, and salt 0.1 ~ 0.2 parts by weight; mixing the mixture with yolk; mixing the mixture with lactobacillus fermentation milk for 3 ~ 4 minutes; and baking dough in an oven.