http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100294532-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3df26a4f1113ee584fd7f82aa7095fec |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 1998-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26e2f8b1b48524278c6f7cce75cdf2d3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a995fe35699d7cb0a4234c9513827fd3 |
| publicationDate | 2001-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100294532-B1 |
| titleOfInvention | Method for preparing peanut flavor oil with excellent oxidation stability |
| abstract | In the present invention, the ground shelled peanuts are coarsely ground, roasted to a moisture content of 1 to 5%, and slurried using a mill, and the slurry is added to 10 to 50 parts by weight based on 100 parts by weight of edible oil and fat at 120 to 180 ° C. 5 to 30 minutes while stirring to extract the heating and stirring after cooling to separate the gourd and oil with a separator, and then the separated oil is clarified at room temperature for 24 to 96 hours and then filtered to produce a peanut flavor oil It is about.n n n The peanut flavor oil prepared according to the method of the present invention has excellent peanut intrinsic flavor, excellent oxidation stability, and simple manufacturing process, thus making equipment cheap and easy to industrialize. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101346314-B1 |
| priorityDate | 1998-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.