http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101851137-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101851137-B1 |
| titleOfInvention | Salty-taste Enhancing Element Comprised Enzyme hydrolysed of Rice-bran Fermented and Low Salt Seasoning Using Thereof |
| abstract | An enzyme decomposition product of fermented rice bran, and a low salt seasoning using the same. More specifically, rice bran and water are mixed at a ratio of 1: 2 to 3, and the mixture is heated at 95 to 100 ° C for 1.5 to 2.5 hours. In addition, 13% (v / w) Fermenting at ~ 38 ° C for 46 to 50 hours, extracting with hot water and then extracting it with diatomaceous earth to obtain a rice bran fermented extract, adding a protease 0.05 to 0.15% (v / w) of pectinase was added to the above-mentioned rice bran fermentation extract to obtain rice bran fermented enzyme hydrolyzate-1 at 40 ° C for 4 hours. For 4 hours to obtain a rice bran fermentation extracted enzyme hydrolyzate-2, and each of the digested rice bran fermented hydrolyzate was inactivated at 85 ° C for 15 minutes, concentrated to 15 brix, sterilized and mixed again at 85 ° C for 15 minutes (Inlet 185 ± 5 ° C, outlet 95 ± 5 ° C) using a spray drier to obtain rice bran fermented enzyme hydrolyzate-1 and rice bran fermented hydrolyzate-2. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200083022-A |
| priorityDate | 2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.