http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100621943-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B60G2204-121 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B60G2300-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B60G2206-8207 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B60Y2200-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F16F1-182 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B60G2204-43065 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B60G11-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-14 |
| filingDate | 2004-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100621943-B1 |
| titleOfInvention | Dried persimmons with increased shelf life and preparation method thereof |
| abstract | The present invention relates to dried persimmons with increased shelf life and a method of manufacturing the same. It is characterized by significantly improving its storage.n n n Traditional dried persimmons produce a unique texture and taste of dried persimmons by increasing moisture, decreasing astringent taste, and increasing sweetness during drying. However, the conservation of dried persimmons is very limited. This is because conventional dried persimmons inhibit the growth of microorganisms that grow in high moisture such as bacteria, but molds and the like can grow in such a dried environment. Therefore, the existing dried persimmons can only be frozen or for short-term refrigeration, so its distribution and sales are very limited. Also, even if consumers buy dried persimmons, the product will be moldy and deteriorate if stored incorrectly. There was this.n n n Therefore, in order to solve this problem, the present inventors sterilize microorganisms such as mold and inhibit growth by treating woody liquor and cinnamon in the manufacturing process of dried persimmon and inhibiting the growth. The manufacturing method was developed.n n n nDried persimmons, preservative, hypotonic, herbaceous, cinnamon flavoring |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101338400-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101072585-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102363491-B1 |
| priorityDate | 2004-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.