http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101778044-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-708 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 |
| filingDate | 2015-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101778044-B1 |
| titleOfInvention | Manufacturing method of jelly containing gastrodia elata with orange flavor |
| abstract | The present invention relates to a process for preparing a purified water mixture, which comprises mixing 100 parts by weight of purified white sugar and 500 to 600 parts by weight of purified water per 100 parts by weight of purified white water to prepare a purified water mixture; Mixing oligosaccharide mixture with 100 parts by weight of oligosaccharide, 20 to 40 parts by weight of oligosaccharide, 5 to 15 parts by weight of gelling agent and 0.0001 to 0.001 part by weight of aloe vera gel powder to prepare oligosaccharide mixture; A first mixing step in which the purified water mixture and the oligosaccharide mixture are put into a tank and mixed and sterilized; A second mixing step of adding 30 to 45 parts by weight of the fermented Chunmeal extract solution obtained by inoculating and fermenting lactic acid bacteria to the chrysanthemum extract per 100 parts by weight of sugar beet, and 15 to 25 parts by weight of the orange concentrate to the tank, mixing and sterilizing the mixture; Adding 1 to 5 parts by weight of citric acid and 0.1 to 2 parts by weight of vitamin C per 100 parts by weight of sugar beet to the tank and heating the mixture; And a cooling step of cooling the heated contents. The present invention also provides a method for producing an orange sour orange jelly. According to the present invention, high functional ingredients such as gastrodine and vanillin are highly contained, which helps improve memory, attention and concentration, has a high absorption rate of active ingredients, and is excellent in antioxidative activity, And it is easy for the elderly and children to ingest. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102135801-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200048703-A |
| priorityDate | 2015-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.