http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020034132-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82fe6ee872fc343b73c4916625c246a7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2002-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab999b635c9990c91b8dc9c33ab47043 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51809f8db32fa0246a7eb7eb0dc315c7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f10ee6fde50ce59836944a66375b111 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24bc8ddd843f2f55e8a1c1e677fb44e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab8f98ae1f9ac36690b2828f9089266b |
| publicationDate | 2002-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020034132-A |
| titleOfInvention | adzuki bean extract for food and their manufacturing method and food composition contained adzuki bean extract |
| abstract | The present invention relates to a red bean extract, an extraction step of extracting the red bean by adding the turmeric, which is a liquefied enzyme to the red bean and heat treatment at 60 ℃ to 110 ℃; An enzymatic digestion step of enzymatically digesting the red bean extract by adding an enzyme and subjecting it to heat treatment at 30 ° C. to 70 ° C .; A filtration step of filtering with a pressure filter and a filtration membrane; A concentration step of concentrating the filtered red bean extract with a low temperature vacuum concentrator; And, sterilization step of sterilizing the concentrated concentrate; and a method for manufacturing red bean extract comprising the liquefied enzymes and glycated enzymes to the red beans, and liquefied, saccharified by the heat treatment to the technical ginseng extract do. Accordingly, it is a food material that is solubilized through liquefaction and enzymatic decomposition process to minimize the destruction of nutrients in the processing process and contains a unique flavor, and to remove impurities through the purification process to produce a clear liquid concentrate and powder composition There is an advantage that can be used for food addition. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114271363-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101227061-B1 |
| priorityDate | 2002-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 290.