http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101368619-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-48 |
| filingDate | 2012-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101368619-B1 |
| titleOfInvention | How to Make Citrus Crunches |
| abstract | The present invention relates to a method of manufacturing a crunchy with citrus fruits as a raw material by washing the tangerine to remove foreign matters of the outer skin, cut and dried by peeling, and then pulverized into a size of 4 ~ 7mm to mix the dried fruit and tempered chocolate And then poured into a molding die is manufactured through the step of molding. The citrus crunches of the present invention can provide a citrus confectionery with a new taste that is exquisitely combined with the original bitter taste of cacao contained in the chocolate as well as the original sweet and sour taste of citrus. |
| priorityDate | 2012-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.