http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102468260-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 |
| filingDate | 2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102468260-B1 |
| titleOfInvention | Cudrania tricuspidata Grain Syrup Manufacturing Method and A Cudrania tricuspidata Jelly Manufacturing Method Using That |
| abstract | The present invention relates to a manufacturing method of kkujippong grain syrup and a manufacturing method of kkujippong jelly using kkujippong grain syrup. The second step of kneading after mixing, the third step of separating the starch and clear water of the malt of the second step and removing the residue, and the step of separating only the clear water after the starch has settled in the solution of the third step. The 4th step, the 5th step of mixing the water separated in the 4th step with the godubap of the 1st step, and the 6th step of adding the kkujippong fruit to the mixture of the 5th step and aging it at 74 ° C for 48 hours and the 7th step of separating the mixture of the 6th step using a fine sieve, and heating the solution filtered in the 7th step over high heat for 2 to 3 hours and reducing it to 2/3 of the initial amount. The ninth step of adding water to the prepared grain syrup, which consists of the eighth step of heating for 1 to 2 hours over low heat relatively weaker than the high heat, and adjusting it to 40 brix, and curing by adding konjac to the grain syrup adjusted to 40 brix It is characterized in that it is configured to further include; a tenth step to do. |
| priorityDate | 2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.