| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_45e8029c24ae4379a23807d747228f87 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
2017-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0634a696cb807541381cfa1619b49402
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13f538048070415468f79c834f6c1ffc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e22fc8da8705f27c562600ae21ba793 |
| publicationDate |
2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101957898-B1 |
| titleOfInvention |
Method for producing natural seasoning powder using red crab viscera liquid treated with enzyme and low temperature-high pressure and red crab steaming liquid |
| abstract |
The present invention relates to a method for the production of a microorganism, which comprises (a) generally adding a proteolytic enzyme to a visceral solution and then reacting; (b) treating the visceral solution obtained by the enzyme reaction of step (a) at low temperature and high pressure; (c) preparing a juice concentrate by concentrating the juice of the jujube generally by squeezing the juice with the steamer; (d) adding maltodextrin to the mixture obtained by mixing the generally viscous liquid prepared by the low-temperature and high-pressure treatment of step (b) and the generally matured concentrated liquid prepared in step (c), and then homogenizing the mixture; And (e) spray-drying the homogenized mixture. The present invention also relates to a method for manufacturing a seasoned powder and a seasoned powder prepared by the method. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102503669-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210142341-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230059439-A |
| priorityDate |
2017-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |