http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101226894-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 |
| filingDate | 2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101226894-B1 |
| titleOfInvention | Preparation method of syrup containing hongsi |
| abstract | The present invention relates to the preparation of crude syrup, and more specifically, after immersing 10-20 Kg of brown rice in bottled water for 10-14 hours, removing water and cooking the first step; A second step of preparing a red sap solution by adding 5-10 Kg of the prepared red shishi prepared by removing the skin and seeds to a kneader; Put the gourd rice and red sap solution prepared in the above step into the saccharification machine, add 2 ~ 4 Kg of malt oil and 20 ~ 30 Kg of bottled water, and warm the saccharification by maintaining the temperature inside the saccharifier at 55 ~ 75 ℃ for 7-9 hours. Making a third step; And a fourth step of obtaining a clear saccharified solution from the saccharification step obtained in the saccharification step, adding the obtained clear saccharified solution to a steamer, heating and concentrating, and then cooling the concentrated solution to 65 to 75 ° C .; It relates to a method for producing a crude syrup containing hongsi comprising a. The present invention also relates to a crude syrup containing hongsi, which is prepared by containing hongsi liquid, has a water content of 16 to 20%, and a sugar content of 64 to 69 Brix. According to the present invention described above, in addition to the nutrients of brown rice by brown rice gourd rice, it provides a nutritionally excellent syrup by adding the nutrients of hongsi, as well as its taste and color by the taste and color of hongsi is excellent and shiny It can be improved to provide an inquiry that greatly improves the overall preference. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200072138-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160018078-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160012303-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102219727-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160129162-A |
| priorityDate | 2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.