http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100572379-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate | 2004-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100572379-B1 |
| titleOfInvention | Functional ice cream added with raw malic acid concentrate and preparation method thereof |
| abstract | The present invention relates to a functional ice cream and a method for producing the same, wherein the composition is made of water, milk or soy milk, sugar, citric acid, emulsifiers or stabilizers in the 80 to 90% by weight of the conventional ice cream composition Macmundong, ginseng Emulsifying 10-20% by weight of raw malic acid concentrate prepared by mixing Schisandra chinensis, Astragalus and licorice extract for 10 to 60 seconds using a homomixer at 8000 to 9000 rpm; Stabilizing the emulsion by aging the emulsified at 2 to 7 ° C. for 12 to 36 hours; The stabilized emulsion is frozen and made into an ice cream, consisting of a process of freezing storage at -10 ~ 25 ℃.n n n Raw Malt, Ice Cream, Emulsion, Homo Mixer |
| priorityDate | 2004-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 120.