http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100913292-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2007-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100913292-B1 |
| titleOfInvention | An egg and its manufacturing method which are mainly made from an egg and a ginger extract |
| abstract | The present invention is an excellent beverage with excellent aesthetics and texture while processing scented egg that was reluctant to be consumed by the general public because of its unique fishy and irritating acidity while using vinegar which has proven beneficial to human body. And to a method for producing the same. The distilled beverage of the present invention is composed of 30 ~ 70% by weight, 1 ~ 10% by weight of ginger extract, 0.05 ~ 0.3% by weight of enzymatically treated stevia, 5 to 20% by weight of lemon juice, and the remaining amount of purified water, the production of the first beverage Method: 30 ~ 70% by weight of egg, 1 ~ 10% by weight of ginger extract, 0.05 ~ 0.3% by weight of enzyme treatment stevia, 5 ~ 20% by weight of lemon juice and the remaining amount of purified water and then sterilized at 50 ~ 60 ℃ 40 It consists of cooling to 35 degrees C or less after filling a sealed container at the temperature of more than C.n n n Egg, egg, vinegar, ginger, ginger extract, stevia, lemon juice |
| priorityDate | 2007-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.