http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101268782-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_211296503456a2a45a49f0e03ae2ab92 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate | 2011-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c0a5be8e2f2312f32d5f2c9df308d72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_490e8bb90e1252ca8ffce45b5d770b6e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81eb2238c37ea1f39b71a330b3312f42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a15560d5198f297aa8fc3e06bd2847f1 |
| publicationDate | 2013-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101268782-B1 |
| titleOfInvention | Process for preparing salt collected in a cell wall of mushroom mycelium and noodles containing the same |
| abstract | The present invention relates to a method for producing a mushroom mycelium by mixing liquid mushroom mycelia with water and ultrasonifying the mixture; Separating the mushroom mycelial cell wall by filtering the sonicated mixture; Mixing the cell wall of the mushroom mycelium with an aqueous solution of sodium chloride for 10 to 60 minutes to collect sodium chloride on the mycelial cell wall; And a step of lyophilizing and pulverizing the cell wall of the mushroom mycelium in which the sodium chloride has been collected, and a method for producing the mushroom mycelium salt. According to the present invention, the salt is collected and slowly released into the cell wall of the mushroom mycelium, and when it is added to the food, the chewing person can feel salty taste for a long time, thereby reducing the amount of salt consumed relatively, Can release the umami ingredient present in the food to add a richness to the food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10159268-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11540539-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106616850-A |
| priorityDate | 2011-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.