http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101171390-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2010-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101171390-B1 |
| titleOfInvention | Jelly manufacturing method containing herbs and jelly prepared therefrom |
| abstract | The present invention relates to a method for producing a jelly containing jelly and a jelly prepared therefrom, and more particularly, to improve the functionality and palatability of the jelly by purifying the flavor of the herb without loss of useful ingredients and adding it to the jelly. It relates to a method and a jelly prepared therefrom. According to the jelly manufacturing method containing the herb according to the present invention, by refining the fragrance of the herbs added to the jelly, even if the herb is added to the jelly can prevent a strong sense of rejection of the strong herb fragrance, It's not lost, so you can eat more of the useful ingredients of herbs at the same time you eat jelly. |
| priorityDate | 2010-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.