http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101281711-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-40 |
| filingDate | 2010-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101281711-B1 |
| titleOfInvention | Method of Making Functional Ice Cream |
| abstract | The present invention relates to a method for producing a functional ice cream, and more particularly, to a method for preparing a functional ice cream by adding lotus leaf concentrate and whey protein concentrate (WPC35) and a functional ice cream prepared by the method. According to the manufacturing method of the present invention, by adding the lotus leaf concentrate and concentrated whey protein as compared to the conventional ice cream containing a large amount of synthetic fragrances and additives can act as a natural emulsifier and natural stabilizer harmless to the human body, softer and more hard Functional ice cream with a good texture can be prepared. In addition, lactose, whey, and lactose, protein, minerals and various antioxidant active substances help to effectively ingest and absorb nutrients in milk, strengthen muscles, skeletal and immune system, and provide more stable quality. Functional ice cream can be prepared. |
| priorityDate | 2010-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 164.