http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101312361-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2011-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101312361-B1 |
| titleOfInvention | Method for preparing plum liqueur using frozen plum and leach per plum and plum liqueur prepared through the preparation method |
| abstract | The present invention relates to a liqueur in which plum is prepared as a main raw material fruit, and after freezing the plums, the frozen state of the plums is added to the spirits (酒精) to extract flavor components in the process of thawing frozen plums in the alcohol. Induces relaxation of pulp tissue, improves the effect of extracting flavor components, adds plum leach liquor to plum liqueur, enhances the natural flavor of plum, and prevents undesired side reactions and deterioration of merchandise due to excessive sugar or artificial sweetener. It is. In addition, by cooling and filtering the liqueur of plum, it induces coagulation and aggregation of solid impurities such as gelatinized pectin to improve the filtration effect. It is to improve the flavor of the finished product. |
| priorityDate | 2011-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.