http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040053517-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_35610083bf606c47a26ae16d3d73f0e9 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2002-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58a3f83aef5b07be47b734f37de3abe3 |
| publicationDate | 2004-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20040053517-A |
| titleOfInvention | Kimchi Candy |
| abstract | Kimchi, candy, candy and its recipen n n Kimchi candy and a method of manufacturing the same are disclosed. Kimchi powder or extract added with various seafood, herbal medicines, fruits and seeds to kimchi 40%, starch syrup 35%, raw sugar 15%, honey 10% are mixed with each other for 60 minutes at 130 ℃ ~ 170 ℃ temperature range do. Kimchi ripening step of 15 to 30 days at 1 ℃ to 3 ℃ temperature; A drying step of freeze drying or vacuum drying or hot air drying so that the aged kimchi has a water content of 5% to 8% or less; It comprises a grinding step of pulverizing the dried kimchi powdered.n n n Kimchi powder or extract 40%, starch syrup 35%, raw sugar 15%, honey 10% by weight of the blending step and the mixture of the heating at 130 ℃ to 170 ℃ temperature range to prepare a candy shape. |
| priorityDate | 2002-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.