http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020009341-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c9f729df5ed2d002906f42b54a6994ef |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 |
| filingDate | 2000-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52f870421c5816e503e403e317eb6f02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61f5095e7c5bf57979facafbb1524064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b1169fc1cddc4f47575f40af5e099f1 |
| publicationDate | 2002-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020009341-A |
| titleOfInvention | Grain syrup containing Functional Ingredients and Manufacturing Method |
| abstract | The present invention relates to a functional starch added with fruits, vegetables and herbs and a method for producing the same. More specifically, as a starch raw material, corn, rice, potato, sweet potato, tipioca or sorghum are dissolved in water, and pears and bean sprouts are cut into 5 to 10 mm, and then 1.0% to 2.0% of starch solid is added and ground ginger 0.1 Finely chop 0.5% and freshly washed root roots and add 0.5 ~ 1.0% and stir to starch solution. After stirring, transfer the raw material to the kiln, add 0.5 ~ 2.0% of malt grown about 0.5cm of the shoot, and keep it for 10 minutes after heating to 100 ℃ ~ 110 ℃. After cooling to 90 ~ 95 ℃ 30 minutes and then cooled to 50 ~ 60 ℃. After cooling, add malt again to 0.5 ~ 2.0% and keep it for 10 ~ 12 hours. When the starch is saccharified and the herbal ingredients are extracted, the remaining oil cake is separated with a pressure filter and the filtrate is concentrated to about 90%. The concentrated syrup is thus prepared for cooking, confectionery, tea or pill. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100748263-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100385171-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100797182-B1 |
| priorityDate | 2000-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.