| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bf14eb55e69ada6739aeccaa6ff103b2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-12 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate |
2022-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c7d18ed1acb67294aa27d3a2a6b41a5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f10ebbaa4fd38d8e398f7f499d02f45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9928e04a737e81957cb433bd46d60a08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f40704dfaf17439d565be94739f498d0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0015f04fdff2ade288a3aadd1e0d96d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7073075f2a2dd0c94bd84e2a5dd9f215 |
| publicationDate |
2022-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102463103-B1 |
| titleOfInvention |
Manufacturing method of croissant using starch cultured solid yeast |
| abstract |
The present invention relates to a method for producing croissants using starch cultured solid yeast, and the method for producing croissants using starch cultured solid yeast of the present invention is a Saccharomyces cerevisiae LE PAIN2021-1 strain ( Accession No. KCTC 14504BP), the characteristic odor of yeast is reduced, so that the unique taste and aroma of potatoes can be felt, and croissants with a softer texture can be prepared by excellent fermentation expansion power. |
| priorityDate |
2022-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |