http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101491686-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2014-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101491686-B1 |
| titleOfInvention | Manufacturing method of juice using onion and onion juice thereby |
| abstract | The present invention relates to a method for producing an onion mixed beverage having improved palatability and an onion mixed beverage produced by the method. The onion mixed beverage is produced by removing the peculiar odor and hot taste from natural materials while maintaining useful ingredients of onion, To thereby provide an onion mixed drink having improved palatability and merchantability. The present invention relates to a process for preparing an onion material by removing roots of an onion, washing the outer surface after peeling off the outer surface, and washing the onion material; Garlic is fermented at 65 to 85 ° C for 10 to 20 days and aged at 0 to 5 ° C for 20 to 30 days to obtain black garlic; After 10 ~ 20cm length of immature female harvested in July, it is thoroughly washed and thinly sliced to 3 ~ 10mm thickness. The material is put into a drier and dried thoroughly at 30 ~ 70 ℃ for 10 ~ 20 hours Then, the dried yeast was mixed with water at a weight ratio of 2: 8, And the mixture is heated and concentrated for 6 to 12 hours, and then subjected to a filtration process to obtain a yeast extract; Mixing each of the materials obtained from the above processes with 90 wt% of onion, 5 wt% of black garlic, and 5 wt% of lemon juice to obtain 100 wt% of the whole mixed material; Mixing the mixture material with purified water at a weight ratio of 1: 1, and then heating and extracting at 120 ° C for 4 hours to obtain an onion extract; The onion extract obtained through the heat extraction process is filtered, filtered, stirred at 2O < 0 > C for 2 to 3 hours, and slowly cooled at room temperature to obtain final onion mixed beverage . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104643222-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104643222-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210081804-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102342590-B1 |
| priorityDate | 2014-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 179.