http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100402420-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-642 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 |
| filingDate | 2001-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100402420-B1 |
| titleOfInvention | Manufacturing Method for Pumpkin Jelly |
| abstract | The present invention relates to a method for preparing amber jelly. More specifically, the pumpkin extract extracted by hot water by dipping the pumpkin, the pumpkin concentrate obtained by cutting the upper part of the pumpkin to remove the pumpkin seeds, steaming and condensing, and the white pumpkin extract, sorbitol, Pumpkin jelly is prepared by adding citric acid and jelly stabilizer (PG-10).n n n Pumpkin jelly of the present invention is to provide a functional food using a protein, carbohydrates, minerals and bioactive substances contained in the pumpkin. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101651865-B1 |
| priorityDate | 2001-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.