MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS
The present invention relates to a method for manufacturing Appenzeller cheese by using an extract of red ginseng and blackberries. More particularly, the method includes the steps of: mixing raw milk with water; sterilizing the raw milk; cooling the sterilized raw water; inoculating the cooled raw...
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| creator | GIM, GYEONG HUI HEO, CHANG GI GANG, JE RAN CHOE, YU JIN CHOE, GYEONG MIN I, TAE BEOM I, MIN JEONG CHOE, HUI YEONG HWANG, SEUNG MI O, JEON HUI JEONG, HU GIL BAK, JONG HYEOK MUN, HYE JEONG I, JU HUI YANG, HUI SEON I, SU JEONG CHA, JEONG DAN |
| description | The present invention relates to a method for manufacturing Appenzeller cheese by using an extract of red ginseng and blackberries. More particularly, the method includes the steps of: mixing raw milk with water; sterilizing the raw milk; cooling the sterilized raw water; inoculating the cooled raw milk with a lactic acid bacteria starter and culturing the lactic acid bacteria; producing curd by adding calcium chloride and rennet to the raw milk to which the starter is added and fermenting the raw milk; cutting the curd, agitating the curd and whey, and removing whey from the curd; adding water to the curd, agitating the curd and the water, and removing the whey; adding the extract of red ginseng and blackberries to the curd; molding, compressing, and then shaping the curd to which the extract of red ginseng and blackberries is added; adding salt into the curd; and drying and then ripening the salted curd.
본 발명은 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것으로, 더욱 상세하게는 원유와 물을 혼합하는 단계와; 상기 원유를 살균하는 단계와; 상기 살균된 원유를 냉각하는 단계와; 상기 냉각된 원유에 유산균 스타터를 접종하여 배양하는 단계와; 상기 스타터가 첨가된 원유에 염화칼슘 및 렌넷을 첨가한 후 발효시켜 커드를 제조하는 단계와; 상기 커드를 절단한 다음 커드와 유청을 교반한 후 상기 커드로부터 유청을 제거하는 단계와; 상기 커드에 물을 첨가한 다음 교반한 후 유청을 제거하는 단계와; 상기 커드에 홍삼 및 복분자 발효물를 첨가하는 단계와; 상기 홍삼 및 복분자 발효물이 첨가된 커드를 몰딩한 후 압착 성형하는 단계와; 상기 커드를 가염하는 단계; 및 상기 가염된 커드를 건조시킨 후 숙성하는 단계;를 포함하는 것을 특징으로 하는 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것이다. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20150139692A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20150139692A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20150139692A3</originalsourceid><addsrcrecordid>eNrjZLD2dfQLdXN0DgkN8vRzV_B1DfHwd1Fw8w9ScPZwdQ12VQgNBokHuboouHv6BbsC2Y5-LgpBoU6hwTwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JN47yMjA0NTA0NjSzNLI0Zg4VQBwtCoD</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS</title><source>esp@cenet</source><creator>GIM, GYEONG HUI ; HEO, CHANG GI ; GANG, JE RAN ; CHOE, YU JIN ; CHOE, GYEONG MIN ; I, TAE BEOM ; I, MIN JEONG ; CHOE, HUI YEONG ; HWANG, SEUNG MI ; O, JEON HUI ; JEONG, HU GIL ; BAK, JONG HYEOK ; MUN, HYE JEONG ; I, JU HUI ; YANG, HUI SEON ; I, SU JEONG ; CHA, JEONG DAN</creator><creatorcontrib>GIM, GYEONG HUI ; HEO, CHANG GI ; GANG, JE RAN ; CHOE, YU JIN ; CHOE, GYEONG MIN ; I, TAE BEOM ; I, MIN JEONG ; CHOE, HUI YEONG ; HWANG, SEUNG MI ; O, JEON HUI ; JEONG, HU GIL ; BAK, JONG HYEOK ; MUN, HYE JEONG ; I, JU HUI ; YANG, HUI SEON ; I, SU JEONG ; CHA, JEONG DAN</creatorcontrib><description>The present invention relates to a method for manufacturing Appenzeller cheese by using an extract of red ginseng and blackberries. More particularly, the method includes the steps of: mixing raw milk with water; sterilizing the raw milk; cooling the sterilized raw water; inoculating the cooled raw milk with a lactic acid bacteria starter and culturing the lactic acid bacteria; producing curd by adding calcium chloride and rennet to the raw milk to which the starter is added and fermenting the raw milk; cutting the curd, agitating the curd and whey, and removing whey from the curd; adding water to the curd, agitating the curd and the water, and removing the whey; adding the extract of red ginseng and blackberries to the curd; molding, compressing, and then shaping the curd to which the extract of red ginseng and blackberries is added; adding salt into the curd; and drying and then ripening the salted curd.
본 발명은 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것으로, 더욱 상세하게는 원유와 물을 혼합하는 단계와; 상기 원유를 살균하는 단계와; 상기 살균된 원유를 냉각하는 단계와; 상기 냉각된 원유에 유산균 스타터를 접종하여 배양하는 단계와; 상기 스타터가 첨가된 원유에 염화칼슘 및 렌넷을 첨가한 후 발효시켜 커드를 제조하는 단계와; 상기 커드를 절단한 다음 커드와 유청을 교반한 후 상기 커드로부터 유청을 제거하는 단계와; 상기 커드에 물을 첨가한 다음 교반한 후 유청을 제거하는 단계와; 상기 커드에 홍삼 및 복분자 발효물를 첨가하는 단계와; 상기 홍삼 및 복분자 발효물이 첨가된 커드를 몰딩한 후 압착 성형하는 단계와; 상기 커드를 가염하는 단계; 및 상기 가염된 커드를 건조시킨 후 숙성하는 단계;를 포함하는 것을 특징으로 하는 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것이다.</description><language>eng ; kor</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151214&DB=EPODOC&CC=KR&NR=20150139692A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151214&DB=EPODOC&CC=KR&NR=20150139692A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GIM, GYEONG HUI</creatorcontrib><creatorcontrib>HEO, CHANG GI</creatorcontrib><creatorcontrib>GANG, JE RAN</creatorcontrib><creatorcontrib>CHOE, YU JIN</creatorcontrib><creatorcontrib>CHOE, GYEONG MIN</creatorcontrib><creatorcontrib>I, TAE BEOM</creatorcontrib><creatorcontrib>I, MIN JEONG</creatorcontrib><creatorcontrib>CHOE, HUI YEONG</creatorcontrib><creatorcontrib>HWANG, SEUNG MI</creatorcontrib><creatorcontrib>O, JEON HUI</creatorcontrib><creatorcontrib>JEONG, HU GIL</creatorcontrib><creatorcontrib>BAK, JONG HYEOK</creatorcontrib><creatorcontrib>MUN, HYE JEONG</creatorcontrib><creatorcontrib>I, JU HUI</creatorcontrib><creatorcontrib>YANG, HUI SEON</creatorcontrib><creatorcontrib>I, SU JEONG</creatorcontrib><creatorcontrib>CHA, JEONG DAN</creatorcontrib><title>MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS</title><description>The present invention relates to a method for manufacturing Appenzeller cheese by using an extract of red ginseng and blackberries. More particularly, the method includes the steps of: mixing raw milk with water; sterilizing the raw milk; cooling the sterilized raw water; inoculating the cooled raw milk with a lactic acid bacteria starter and culturing the lactic acid bacteria; producing curd by adding calcium chloride and rennet to the raw milk to which the starter is added and fermenting the raw milk; cutting the curd, agitating the curd and whey, and removing whey from the curd; adding water to the curd, agitating the curd and the water, and removing the whey; adding the extract of red ginseng and blackberries to the curd; molding, compressing, and then shaping the curd to which the extract of red ginseng and blackberries is added; adding salt into the curd; and drying and then ripening the salted curd.
본 발명은 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것으로, 더욱 상세하게는 원유와 물을 혼합하는 단계와; 상기 원유를 살균하는 단계와; 상기 살균된 원유를 냉각하는 단계와; 상기 냉각된 원유에 유산균 스타터를 접종하여 배양하는 단계와; 상기 스타터가 첨가된 원유에 염화칼슘 및 렌넷을 첨가한 후 발효시켜 커드를 제조하는 단계와; 상기 커드를 절단한 다음 커드와 유청을 교반한 후 상기 커드로부터 유청을 제거하는 단계와; 상기 커드에 물을 첨가한 다음 교반한 후 유청을 제거하는 단계와; 상기 커드에 홍삼 및 복분자 발효물를 첨가하는 단계와; 상기 홍삼 및 복분자 발효물이 첨가된 커드를 몰딩한 후 압착 성형하는 단계와; 상기 커드를 가염하는 단계; 및 상기 가염된 커드를 건조시킨 후 숙성하는 단계;를 포함하는 것을 특징으로 하는 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것이다.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD2dfQLdXN0DgkN8vRzV_B1DfHwd1Fw8w9ScPZwdQ12VQgNBokHuboouHv6BbsC2Y5-LgpBoU6hwTwMrGmJOcWpvFCam0HZzTXE2UM3tSA_PrW4IDE5NS-1JN47yMjA0NTA0NjSzNLI0Zg4VQBwtCoD</recordid><startdate>20151214</startdate><enddate>20151214</enddate><creator>GIM, GYEONG HUI</creator><creator>HEO, CHANG GI</creator><creator>GANG, JE RAN</creator><creator>CHOE, YU JIN</creator><creator>CHOE, GYEONG MIN</creator><creator>I, TAE BEOM</creator><creator>I, MIN JEONG</creator><creator>CHOE, HUI YEONG</creator><creator>HWANG, SEUNG MI</creator><creator>O, JEON HUI</creator><creator>JEONG, HU GIL</creator><creator>BAK, JONG HYEOK</creator><creator>MUN, HYE JEONG</creator><creator>I, JU HUI</creator><creator>YANG, HUI SEON</creator><creator>I, SU JEONG</creator><creator>CHA, JEONG DAN</creator><scope>EVB</scope></search><sort><creationdate>20151214</creationdate><title>MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS</title><author>GIM, GYEONG HUI ; HEO, CHANG GI ; GANG, JE RAN ; CHOE, YU JIN ; CHOE, GYEONG MIN ; I, TAE BEOM ; I, MIN JEONG ; CHOE, HUI YEONG ; HWANG, SEUNG MI ; O, JEON HUI ; JEONG, HU GIL ; BAK, JONG HYEOK ; MUN, HYE JEONG ; I, JU HUI ; YANG, HUI SEON ; I, SU JEONG ; CHA, JEONG DAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20150139692A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2015</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GIM, GYEONG HUI</creatorcontrib><creatorcontrib>HEO, CHANG GI</creatorcontrib><creatorcontrib>GANG, JE RAN</creatorcontrib><creatorcontrib>CHOE, YU JIN</creatorcontrib><creatorcontrib>CHOE, GYEONG MIN</creatorcontrib><creatorcontrib>I, TAE BEOM</creatorcontrib><creatorcontrib>I, MIN JEONG</creatorcontrib><creatorcontrib>CHOE, HUI YEONG</creatorcontrib><creatorcontrib>HWANG, SEUNG MI</creatorcontrib><creatorcontrib>O, JEON HUI</creatorcontrib><creatorcontrib>JEONG, HU GIL</creatorcontrib><creatorcontrib>BAK, JONG HYEOK</creatorcontrib><creatorcontrib>MUN, HYE JEONG</creatorcontrib><creatorcontrib>I, JU HUI</creatorcontrib><creatorcontrib>YANG, HUI SEON</creatorcontrib><creatorcontrib>I, SU JEONG</creatorcontrib><creatorcontrib>CHA, JEONG DAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GIM, GYEONG HUI</au><au>HEO, CHANG GI</au><au>GANG, JE RAN</au><au>CHOE, YU JIN</au><au>CHOE, GYEONG MIN</au><au>I, TAE BEOM</au><au>I, MIN JEONG</au><au>CHOE, HUI YEONG</au><au>HWANG, SEUNG MI</au><au>O, JEON HUI</au><au>JEONG, HU GIL</au><au>BAK, JONG HYEOK</au><au>MUN, HYE JEONG</au><au>I, JU HUI</au><au>YANG, HUI SEON</au><au>I, SU JEONG</au><au>CHA, JEONG DAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS</title><date>2015-12-14</date><risdate>2015</risdate><abstract>The present invention relates to a method for manufacturing Appenzeller cheese by using an extract of red ginseng and blackberries. More particularly, the method includes the steps of: mixing raw milk with water; sterilizing the raw milk; cooling the sterilized raw water; inoculating the cooled raw milk with a lactic acid bacteria starter and culturing the lactic acid bacteria; producing curd by adding calcium chloride and rennet to the raw milk to which the starter is added and fermenting the raw milk; cutting the curd, agitating the curd and whey, and removing whey from the curd; adding water to the curd, agitating the curd and the water, and removing the whey; adding the extract of red ginseng and blackberries to the curd; molding, compressing, and then shaping the curd to which the extract of red ginseng and blackberries is added; adding salt into the curd; and drying and then ripening the salted curd.
본 발명은 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것으로, 더욱 상세하게는 원유와 물을 혼합하는 단계와; 상기 원유를 살균하는 단계와; 상기 살균된 원유를 냉각하는 단계와; 상기 냉각된 원유에 유산균 스타터를 접종하여 배양하는 단계와; 상기 스타터가 첨가된 원유에 염화칼슘 및 렌넷을 첨가한 후 발효시켜 커드를 제조하는 단계와; 상기 커드를 절단한 다음 커드와 유청을 교반한 후 상기 커드로부터 유청을 제거하는 단계와; 상기 커드에 물을 첨가한 다음 교반한 후 유청을 제거하는 단계와; 상기 커드에 홍삼 및 복분자 발효물를 첨가하는 단계와; 상기 홍삼 및 복분자 발효물이 첨가된 커드를 몰딩한 후 압착 성형하는 단계와; 상기 커드를 가염하는 단계; 및 상기 가염된 커드를 건조시킨 후 숙성하는 단계;를 포함하는 것을 특징으로 하는 홍삼 및 복분자 발효물을 이용한 아펜젤라치즈의 제조방법에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MANUFACTURING METHOD FOR CHEESE USING RED GINSENG AND RUBUS |
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