http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101869880-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-005 |
| filingDate | 2016-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101869880-B1 |
| titleOfInvention | Method for production of sweet potato spread |
| abstract | The present invention relates to a method for manufacturing sweet potato spreads, comprising the steps of: (A) blending hot potatoes into hot water; (B) cutting the blanched sweet potato so as to have a diameter of 5 to 20 mm to prepare a sweet potato dice; (C) mixing the sweet potato dice with the pumpkin puree to prepare a sweet potato mixture by a first heat treatment; (D) adding a reduced sweet sugar and sugar to the heated sweet potato mixture while maintaining the temperature of step (C), and performing a second heat treatment, and then pouring the pectin aqueous solution to mix; (E) concentrating the mixture prepared in step (D) to a sugar content of from 50 to 65 brix; (F) primary sterilization of the concentrated mixture; And (G) filling the container with a sterilized mixture, and then sealing and sterilizing the sterilized mixture. Generally, when the pH is high and the sugar content is low, the spread of the present invention is susceptible to microorganisms. However, Despite its excellent preservability. |
| priorityDate | 2016-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.