http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101969817-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-6402 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-6416 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-6422 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 |
| filingDate | 2017-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101969817-B1 |
| titleOfInvention | Low sugar cerealbar using alternative sweeteners and manufacturing mathods |
| abstract | The present invention discloses a cereal bar produced by a process for producing a low sugar cereal bar using a substitute sweetener having a low calorie content, a suitable sweet taste and texture, excellent processability, and high consumer sensual preference. The present invention relates to a process for preparing a mixture by mixing main ingredients including grains, kernels, first-class and nuts; The composition of claim 1, which comprises 18 to 22% by weight of sugar as a total of 40% by weight, 8 to 12% by weight of at least one sugar alcohol selected from the group consisting of erythritol, xylitol and maltitol, 6 to 8% by weight of starch syrup, 0.5 to 1.5% Preparing a sugar solution by heating a raw material containing 3% by weight; Mixing 55 to 65% by weight of the mixture and 35 to 45% by weight of the sugar solution to prepare a mixed sugar solution; And pouring the mixed sugar solution into a molder to form a cereal bar; And a method of manufacturing a cereal bar. |
| priorityDate | 2017-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 193.