http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101220134-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate | 2010-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101220134-B1 |
| titleOfInvention | Composition for Premix of Red Ginseng Products Eliminated Bittering Taste and Preparation Method Thereof |
| abstract | The present invention relates to a red ginseng coffee premix composition having a bitter taste of a red ginseng product and a method for preparing the same. More specifically, the red ginseng coffee premix composition, which is composed of red ginseng, coffee, sugars, fats and oils, additives, and aromas, has been firstly mixed with red ginseng 1.0-5.0 wt% and sugars 40-65 wt%, and then dried. step; Adding 0.5-2.0% by weight of coffee, 1.5-2.5% by weight of additives, 0.5-1.0% by weight of fragrance, and the fats and oils of the remainder to the primary blended dry material, followed by secondary blending and drying; The method of manufacturing a red ginseng coffee premix composition from which the bitter taste of red ginseng is removed is characterized in that it comprises the steps of inspecting the secondary blended dry matter and filling the blend and then sealing and packing. The present invention can be enjoyed not only red ginseng taste, but also coffee taste to those who do not like the bitter taste of red ginseng. |
| priorityDate | 2010-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.