http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100468023-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate | 2002-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100468023-B1 |
| titleOfInvention | Method for preparation of seasoning with burnt beef flavor |
| abstract | The present invention, 100 parts by weight of the first amino acid source, 4 to 7 parts by weight of sugar, 5 to 15 parts by weight of sulfur-containing substances, 0.5 to 3 parts by weight of the second amino acid source, 4 to 6 parts by weight of lecithin, furanol 5 Seasoned with strong carbon beef flavor, characterized in that the mixture of ~ 10 parts by weight and 5-10 parts by weight of garlic powder is adjusted to 6-8% of water content and reacted at 150-180 ° C for 5-15 minutes. According to the present invention, the present invention can produce a strong roast beef flavor in a small amount compared to the conventional seasoning, it is possible to obtain a strong flavor and a strong beef flavor seasoning without negative flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101274395-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101316126-B1 |
| priorityDate | 2002-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.