Method for Manufacturing Coffee-latte Jam

The present invention relates to a coffee-latte jam which is manufactured by preparing a milk jam and a coffee jam and then mixing the milk jam and the coffee jam or stacking the milk jam and the coffee jam. According to the coffee-latte jam, a difference in the viscosity and intensity of the milk j...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KIMYEONG, KWON SOON SUNG, YI YOO MI, JUNG EUN HEA, BAE HUI AE, YOON JEONG A
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention relates to a coffee-latte jam which is manufactured by preparing a milk jam and a coffee jam and then mixing the milk jam and the coffee jam or stacking the milk jam and the coffee jam. According to the coffee-latte jam, a difference in the viscosity and intensity of the milk jam and the coffee jam is big so the milk jam and the coffee jam are not mixed and maintain stability even when the milk jam and the coffee jam are stacked. Also, the milk jam and the coffee jam can be rapidly and easily mixed when stirred. In addition, the coffee-latte jam contains ripe persimmon and has rich sweetness of the jam even if less sugar is used. The flavor of coffee can be adjusted according to the preference of consumers so selectivity is improved. The coffee-latte jam has improved visual appearance by being formed with multiple layers and can be stored for a long period of time because the coffee-latte jam is not easily decomposed. 본 발명은 우유잼과 커피잼을 제조한 후, 우유잼과 커피잼을 혼합하거나 또는 우유잼과 커피잼을 적층하여 제조되는 커피라테 잼에 관한 것이다. 본 발명의 방법으로 제조되는 커피라테 잼은 우유잼과 커피잼의 점도와 강도의 차이가 커서 우유잼과 커피잼을 적층하여도 서로 섞이지 않고 안정성을 유지하고 이들을 교반하면 서로 빠르고 용이하게 혼합될 수 있으며, 또한 홍시가 함유되어 설탕을 적게 사용하여도 잼의 단맛이 진하고 소비자의 기호도에 따라 커피의 풍미를 조절할 수 있어서 선택성이 향상되며 다층으로 구성하여 시각적 외관이 향상되고 쉽게 부패하지 않으므로 장기간 보관이 가능하다.