http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102081844-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_695f429db354e23b2a3e57a6d746480d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2019-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ac7f031e7f3e0d494b209cfba18c177 |
| publicationDate | 2020-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102081844-B1 |
| titleOfInvention | Manufacturing method for red ginseng slice chocolate and red ginseng slice chocolate manufactured by the same |
| abstract | The present invention relates to a method for producing red ginseng slice chocolate and red ginseng slice chocolate produced thereby. Method for producing a red ginseng slice chocolate according to the invention the screening and washing step of washing after harvesting ginseng (S100); Immersion step of immersing the washed ginseng in a mixed solution of grape juice, lemon juice and salt solution (S200); Separating the dipped ginseng and drying the dried step (S300); An oil coating step of coating the surface of the dried ginseng with oregano oil (S400); Fermentation bacteria inoculation step of inoculating by spraying mineral and lactic acid bacteria culture solution to the oregano oil coated ginseng (S500); Fermentation step (S600) to ferment the ginseng inoculated with the mineral and lactic acid bacteria culture solution; Steaming and fermenting ginseng and fermented ginseng to produce red ginseng step (S700); Low temperature aging drying step of ripening the red ginseng (S800); Cutting the low-temperature ripened red ginseng and immersing the red ginseng slice and plum fermentation broth soaking in a fermentation broth (S900); A freeze drying step of freezing and drying the red ginseng immersed in the plum fermentation broth (S1000); And red ginseng slice chocolate manufacturing step (S1100) of preparing red ginseng slice chocolate by coating chocolate on the freeze-dried red ginseng. By the above-described configuration, the present invention can coat the red ginseng slices to produce red ginseng slices chocolate, which is rich in nutritional ingredients and at the same time improves the palatability so that consumers can easily consume for snacks. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102498204-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102340751-B1 |
| priorityDate | 2019-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 205.