http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101717851-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-048 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2015-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101717851-B1 |
| titleOfInvention | Anti-browning process for of a dried persimmon |
| abstract | The present invention relates to a browning prevention method of dried persimmons, A second step of immersing the peeled vagina in a suspension of N-acetyl cysteine (NAC); And a third step of aging and drying the raw material immersed in the suspension. According to a preferred embodiment of the present invention, the step of immersing the N-acetyl cysteine (NAC) suspension in the second step is carried out for 1 to 5 minutes in an aqueous solution of 0.5 to 1.0 wt% of N-acetylcysteine , And the aging and drying in the third step is performed for 5 to 20 days in a dryer where the room temperature is maintained at 5 to 40 ° C. Due to aging and drying in the dryer, the moisture content is 45 to 60 wt% % Of semi-dry or 30 to 45% by weight dry (dry). The method of the present invention for preventing browning of dried persimmons is characterized by immersing the peeled freshness in a suspension of N-acetyl cysteine (NAC) without treating with fuming of sulfur, so that the cysteine constituting the NAC is quinone ) It inhibits brown pigment formation by acting on the intermediate stage, so it prevents the browning phenomenon and hardening of the outer skin of dried persimmons (dried or semi-dried persimmon) and preserves the color, taste, aroma, nutrients and sanitary condition of dried persimmons . Further, the dried persimmons by the browning prevention method of the present invention are harmless to the human body by using an amino acid material containing a sulfur compound (HS) that has been proven to be used in medicines and health supplements. In addition, There is an advantage that the texture of the perspex is smooth and the texture is good and environment friendly. |
| priorityDate | 2015-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.