http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101273327-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_23580309a84748f28418e1357a8db410 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate | 2013-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bf56585d3a6001416fec8ff2cc35835 |
| publicationDate | 2013-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101273327-B1 |
| titleOfInvention | Method for producing enzyme composition for coffee creamer replacement, enzyme composition for coffee creamer replacement and enzyme coffee mix using same |
| abstract | The present invention relates to a method for preparing an enzyme composition for replacing coffee creamer, an enzyme composition for replacing coffee creamer, and an enzyme coffee mix using the same, which comprises adding purified water to the herbal mixture and extracting hot water to obtain an herbal extract ( Step 1); Concentrating the herbal extract to obtain a herbal concentrate (step 2); Inoculating and fermenting filamentous fungi to the herbal concentrate to obtain a primary herbal fermentation (step 3); Diluting the yeast in the first herbal fermented product in sterile water and then inoculating and fermenting to obtain a second herbal fermented product (step 4); Adding fermented excipients to the secondary herbal fermented product and granulating in a granulator to obtain herbal fermented granules (step 5); And drying the herbal fermented granules with hot air to prepare an enzyme composition for replacing coffee creamer (step 6); Technical features, including, by using an enzyme composition instead of coffee creamer, significantly reduce fat content, rich in vitamins and minerals, excellent antioxidant and degrading toxic substances, by fermenting coffee and sugar, Not only neutralizes the caffeine of the coffee but also has the advantage of expressing a smooth coffee taste and flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107652450-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106889390-A |
| priorityDate | 2013-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 220.