http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101631381-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-005 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D81-20 |
| filingDate | 2014-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101631381-B1 |
| titleOfInvention | a functional method of making super sweet corn can and the super sweet corn can using thereof |
| abstract | The present invention relates to canned corn using super sweet corn, and more specifically, to a method for manufacturing canned corn syrup without using sugar and an invention relating to canned corn syrup produced thereby. The present invention relates to a process for boiling water by heating water (first process) (Step 1-2) of adding corn per second to boiling water heated in the above-described water heater, (Step 1-3) of taking out the boiled corn and cooling it with cold water in the above-mentioned step of boiling corn per second, A cooling process at room temperature (step 1-4) in which water after cooling after the above-mentioned cooling process is discarded and cooled at room temperature for 15 minutes, The corn syrup cooled in the above process is separated into cereal grains by using a grain separator, (Step 3) of adding cornstalks, cornstalks, cornstalks, cornstarch and cornstarch salts, A capping process (fourth process) of closing the corn mixture contained in the canning container of the sake, with the lid, The canned corn that has undergone the above capping process is placed in a high-pressure steam sterilizer and subjected to high-pressure steam sterilization (step 5) And a step (S6) of cooling the canned corn syrup obtained through the high-pressure steam sterilization step at room temperature, as described above. The present invention also relates to a process for preparing corn per herb (step 1) by peeling and washing the corn per herb, The above-prepared cornstarch per se is separated into cereal grains by using a grain separator, (Step 3) of adding cornstalks, cornstalks, cornstalks, cornstarch and cornstarch salts, A capping process (fourth process) of closing the corn mixture contained in the canning container of the sake, with the lid, The canned corn that has undergone the above capping process is placed in a high-pressure steam sterilizer and subjected to high-pressure steam sterilization (step 5) And a step (S6) of cooling the canned corn syrup obtained through the high-pressure steam sterilization step at room temperature, as described above. Also, the present invention provides a method for preparing canned corn syrup, which comprises mixing 5 to 15 parts by weight of water at 60 DEG C or more and 1 to 10 parts by weight of salt of sunflower in 100 parts by weight of corn grain. do. Also, the present invention provides canned corn syrup produced by the above-described method. |
| priorityDate | 2014-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.