http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100648196-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2004-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100648196-B1 |
| titleOfInvention | Jelly added with lactic acid fermentation broth and its manufacturing method |
| abstract | The present invention using a lactobacillus ( Lactobacillus casei ) Lactobacillus casei ( Lactobacillus casei ) fruit extract is useful for the human body and to produce a jelly extract fermented with baeknyeoncho effective in a formal action in the method for producing a jelly It is about.n n n In the present invention, based on carrageenan and glucomannan polysaccharide solution mainly used as gelling agent of jelly, lactic acid lactic acid fermentation broth containing a large amount of viscous polysaccharides such as pectin and red pigment is added during the preparation of jelly, lactic acid bacteria and red pigment and functionalities. This containing jelly is prepared.n n n n Cactus, Lactobacillus, Lactic Acid Bacteria, Lactic Acid Fermentation, Jelly, Lactobacillus casei |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101408088-B1 |
| priorityDate | 2004-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.