http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101038242-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ece0135c7533e206b222f956c2e154a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5606fdde7259c851fb68b4a798b67f07 |
| publicationDate | 2011-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101038242-B1 |
| titleOfInvention | Plum persimmon using plum juice juice and its manufacturing method |
| abstract | The present invention relates to a plum persimmon using a plum juice extract and a method of manufacturing the same, specifically a method of producing plum persimmon using plum juice extract harvesting raw persimmon having a constant weight in the period from the end of October to the beginning of November Eroding step; A ripening step of ripening the raw by storing the harvested raw material for 5 to 20 days at a low temperature of 1 ~ 2 ℃; Peeling step of cutting the skin of the aged persimmon and then hanging it on a drying rack; Plum juice spray step of spraying the plum juice evenly one or more times on the pulp surface of the persimmon removed the shell; And it is characterized in that it comprises a dry ripening step of drying aged for 40 to 50 days by hanging the persimmon juice sprayed persimmon juice as it is on a drying stand. The method of preparing plum persimmon using plum juice extract according to the present invention has the advantage that it is possible to manufacture plum persimmon having a strong sterilizing power and good preservation property compared to using green tea extract or ganoderma lucidum extract, which have been proposed in the prior art. The plum persimmon produced by the plum is the taste and aroma of the persimmon persimmon itself is preserved and the flesh is soft and the texture is excellent. In addition, the method of producing plum persimmon according to the present invention has another advantage that a good quality plum persimmon can be produced while the production cost per unit persimmon is inexpensive using natural and cheap plum juice extract. |
| priorityDate | 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.