http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101219974-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2010-08-25^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-01-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-01-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101219974-B1 |
| titleOfInvention | Coffee-flavored pizza dough and its manufacturing method |
| abstract | The present invention relates to a coffee-flavored pizza dough and a method for producing the same that can be adapted to the taste of younger class by including the coffee solution in the dough of the pizza dough to taste and taste of coffee, Coffee-flavored pizza dough is a mixture of dry yeast 550g to 650g, salt 120g to 160g, skim milk powder 360g to 440g, sugar 2000g to 2400g, plain yogurt 270g to 330g, soybean oil 900g to 1100g, coffee beans 1000g to 1300g Characterized in that the composition, A material composition step of forming flour, dry yeast, salt, skim milk powder, sugar, plain yoghurt, oil, and stock solution of coffee; A material kneading step of kneading the ingredients prepared in the material preparing step and water lowered to 4 ° C. or less into a blender for 200 to 350 seconds; A first refrigerated fermentation step of sealing the dough made in the dough kneading step and fermenting at a temperature of 1 ° C. to 5 ° C. for 20 hours to 30 hours; A dough molding step of forming dough by dividing the dough having the first refrigerated fermentation in the first refrigerated fermentation step into 250g ± 5% or 500g ± 5%; The dough formed in the dough molding step is characterized in that it is prepared in a second refrigerated fermentation step of fermentation for 30 to 40 hours at a temperature of 1 ℃ to 5 ℃. |
| priorityDate | 2010-08-25^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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