http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101194075-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2011-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101194075-B1 |
| titleOfInvention | Gumpi pulverized powder with astringent taste removed and preparation method thereof |
| abstract | The present invention relates to a method for preparing a gampi pulverized product with the astringent taste removed and a pulpy pulverized product with the astringent taste removed by such a method, and more particularly, tapping gampi with water at a pressure of 30 bar to 200 bar. It relates to a method for producing a pulverized pulverized product comprising the step) and pulverizing the hand-treated gampi and the pulverized pulverized product produced by such a method. The manufacturing method of the present invention effectively removes the astringent taste of the skin while preserving the original nutrients of the skin of the skin, and the skin of the skin of the skin of the present invention is not detected at all because the water-soluble tannin component is not detected. It can be applied, it can be used in various ways as an active ingredient of food additives, functional food. In addition, the use of gampi, which is treated as a waste of persimmon farmers has the effect of reducing disposal costs and increasing income, and can prevent serious environmental pollution due to discarded gampi fermentation. |
| priorityDate | 2011-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.