http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050043059-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b63677f949472ba3220fb49542fc1c26 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-60 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2003-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9bc6fb7d2cd42fff6237b071856bfc0 |
| publicationDate | 2005-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050043059-A |
| titleOfInvention | Preparing method of fermented red pepper powder |
| abstract | The present invention is a method of manufacturing fermented red pepper powder, pulverize the raw raw pepper in the natural state and homogenize it into a paste state, and then add dextrin and sugar to adjust the sugar content to 30 to 50 brix, and then to 60 to 100 at 20 to 35 ° C. It relates to a method of producing fermented red pepper powder by compressing the fermented product obtained by fermentation daily to obtain a liquid extract of fermented red pepper and drying it. Fermented red pepper powder of the present invention has the advantage of reducing the spicy taste of pepper and ingesting capsaicin ingredients for a long time without feeling rejection. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100930291-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100705297-B1 |
| priorityDate | 2003-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.