http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101078979-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2008-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101078979-B1 |
| titleOfInvention | How to make apple jam |
| abstract | The present invention relates to a method for producing apple jam, comprising: heating an apple-water mixture of apples and water in a weight ratio of 1 to 1 at 95 to 100 ° C. for 1 to 2 hours; Filtering the apple-water mixture through filtration means; Reheating the filtered apple-water mixture at 85-95 ° C. for 15-25 minutes; And 45 to 55% by weight of the apple syrup is added to the apple-water mixture while maintaining the temperature of reheating and heating with stirring for 15 to 25 minutes. According to the present invention, by producing only apple jam with natural raw materials, there is an advantage that can reduce the harm caused by artificial food additives harmful to the human body. In addition, according to the present invention, by processing the apple in the form of fine particles to treat the time and temperature according to the present invention, not only can smoothly pass the apple jam in the mouth, but also improve digestive absorption in the stomach and intestine, digestion without tasteless digestion Ease of ingestion in the morning time of discomfort can be easily ingested, in particular, patients with reduced digestive ability or the elderly can be easily ingested apple nutrients.n n n n Apple, Greens, Jam, Pectin, Food Additive |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230119417-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230119319-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230016847-A |
| priorityDate | 2008-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.