http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101725942-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e08eab892f7bd71f55eb8bd6150e42ec |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2016-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7444c0cf56e53a9971690819e56323e |
| publicationDate | 2017-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101725942-B1 |
| titleOfInvention | Method for producing dried sweet potato paste and dried sweet potato paste produced by the same method |
| abstract | The present invention relates to a process for producing sweet potato malt and a sweet potato malt by the method. More particularly, the present invention relates to a process for producing sweet potato malt, comprising the steps of (a) washing a sweet potato, (b) (D) mixing the sweet potato with the additive in a weight ratio of 1: 0.5 to 1; (e) adding the mixed mixture to the mold, Freezing the frozen sweet potato at a temperature of from 70 to 90 캜; (c) freezing the frozen sweet potato at -50 to -18 캜; (f) And drying for 8 to 10 hours, wherein the additive is fruit, vegetable or juice of fruit and vegetable, fruit, vegetable or fruit and vegetable extract. According to the present invention, nutritional components of sweet potato malt liquor can be diversified to enhance its nutritional value, and shelf life is prolonged to improve handling properties. In addition, it is possible to form into a certain shape, and the flavor thereof is improved, so that there is an advantage that the commerciality of the sweet potato macaroni can be enhanced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101975162-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102271310-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102138433-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102533224-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200034235-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019198089-A1 |
| priorityDate | 2016-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 106.