http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101069745-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2008-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101069745-B1 |
| titleOfInvention | Method of preparing cheonma extract |
| abstract | The method for preparing the cheonma extract according to the present invention comprises the steps of drying the raw cheonma, and heating the dried cheonma with water in the first temperature range of cellulase (Cellulase), xylanase (Xylanase), pentosanase (Pentosanase) , Reacting the first reactant with a first enzyme having at least one of arabanase and beta-Glucanase, and a second enzyme having a thermo stable alpha-amylase. And obtaining a second reactant by heating the first reactant to react with the first enzyme and the second enzyme at a second temperature range higher than the first temperature range, wherein the first temperature range is 70 ° C to 80 ° C. The temperature range of ℃ and the second temperature range is characterized in that the temperature range of 90 ℃ to 100 ℃. Thereby, it is possible to increase the extraction yield of the cheonmama, and to improve the taste and aroma.n n n n Cheonma, extracts, enzymes |
| priorityDate | 2008-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.