http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102362147-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0006 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2020-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102362147-B1 |
| titleOfInvention | Method for producing low calorie gummy jelly using Ainsliaea acerifolia extract powder |
| abstract | The present invention comprises the steps of: (a) hydrolyzing after adding viscozyme to a mixture in which water is added to the maple odor; (b) treating the hydrolyzate of step (a) with ethanol; (c) preparing a maple odor extract powder by freeze-drying the maple odor extract obtained by homogenizing the ethanol-treated hydrolyzate in step (b) at an ultra-high pressure; and (d) heating the jelly mixture in which the maple odor extract powder prepared in step (c) and water, oligosaccharide, erythritol, agar, carrageenan, enzyme-treated stevia, sodium citrate, collagen, carotene, enzyme-treated routine and mango flavor are mixed It relates to a method for producing maple odor jelly, characterized in that it comprises the step of cooling after cooling, and to a maple odor jelly produced by the method. |
| priorityDate | 2020-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.