http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101920797-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7bead76a59fea5a9e2093ea153f00379 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1504 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15 |
| filingDate | 2017-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35e5fe005d4805a64e8d1826238cb716 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0bbaf9bad6478aa5b8510f2bc797a30f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff9ea15ee624f92c78509c24bdb2f56f |
| publicationDate | 2018-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101920797-B1 |
| titleOfInvention | Manufacturing Method for Shelf-Stable Milk Spread |
| abstract | The present invention relates to a milk spread which is excellent in both taste and room temperature storage stability and is capable of circulating at room temperature by inhibiting the growth of microorganisms during shelf life, and a method for producing the same. Generally, when the pH is high and the sugar content is low, the milk spread is susceptible to microorganisms. However, the milk spread of the present invention is excellent in storage stability at room temperature by including a green tea fermentation product even though its pH is high and sugar content is low. In addition, although conventional commercialized milk spreads are manufactured based on edible oil, palm oil, processed oil, and the like, the milk spread of the present invention is manufactured using milk as a base. Since amide pectin is used and the sugar content is controlled by vacuum concentration, Can be obtained without using cooking oil or palm oil, and the calorie is lower than that of the conventional milk spread because the milk is not produced on the basis of the milk fat. In addition, the milk spread of the present invention can further enhance storage stability and flavor at room temperature by adding a fermentation broth obtained by fermenting a flavor material such as eel, green tea, coffee or caramel. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200064459-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102173951-B1 |
| priorityDate | 2017-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.