http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101868751-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62dd9563904b04bd8bc7789cee05ee72 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate | 2017-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44ca429a19d2a28d667f3b8dc680b96b |
| publicationDate | 2018-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101868751-B1 |
| titleOfInvention | Pepper flavor oil composition and pepper flavor oil manufacturing method |
| abstract | The present invention relates to a pepper flavor oil composition and a pepper flavor oil manufacturing method. The pepper flavor oil is formed by mixing 25-30 parts by weight of corn oil, 0.3-1 parts by weight of capsicum oil, and 0.3-1 parts by weight of paprika oil in proportion to 100 parts by weight of soybean oil. The capsicum oil is formed by mixing 45-55 parts by weight of oleoresin capsicum in proportion to 100 parts by weight of corn oil. The paprika oil is formed by mixing 55-80 parts by weight of paprika powder or paprika extracted pigment and 1.5-5.5 parts by weight of d-α-tocopherol in proportion to 100 parts by weight of rice bran oil. According to the present invention, natural ingredients are used to manufacture pepper flavor oil having a unique color and a spicy flavor and pleasant smell and taste, and a very simple method only mixing ingredients without processing such as heating is used to improve the unique spicy taste while adding a unique flavor. Moreover, the pepper flavor oil is formed with natural ingredients while stability in oxidation is enhanced, and thus, the quality of the pepper flavor oil is able to be maintained and preserved for a long time. |
| priorityDate | 2017-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.