http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050081096-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c093477339153bb229a6c6987bbdd358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2fbd9b5625abe81dd9d8493a3cf5aa75 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2004-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d9bb0c38d7b683b089fb2ad94b4fbdc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46bd6f24b808175858368618561bd3b5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a27c948f4bcbecf4e9842481537b07d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b80793862c1d72577c403a197c483a39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d79ffcc282415f10d745d0f16acc9e30 |
| publicationDate | 2005-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050081096-A |
| titleOfInvention | Process for preparing opuntia ficus-indica fruit powder and milk product by fermentation |
| abstract | The present invention relates to a method for producing fermented cactus fruit fermented powder and fermented milk, and more particularly, comprising (1) obtaining a fermented extract of palm cactus fruit using a mixture of sugars and lactic acid bacteria and then lyophilizing and powdering them. Palm cactus fruit fermented milk production method and (2) fermented powder prepared by the same method and (3) palm cactus fruit fermented milk comprising the step of fermenting the fermented powder into sterilized milk by mixing white sugar and lactic acid bacteria (4) relates to fermented milk prepared by the same method, by using lactic acid bacteria fermentation to efficiently extract various active ingredients contained in palm cactus fruit, and at the same time lower the viscosity of the extract and use through powdering and It is easy to store and can be used variously as an additive of food or feed. In addition, the palm cactus fruit fermented milk of the present invention prepared through a series of processes can be used as a new functional beverage with ingested with lactic acid bacteria to prevent E. coli, food poisoning bacteria, promote growth and add a unique taste of palm cactus fruit. . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170016106-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101227608-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100698533-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100622666-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103168840-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220052580-A |
| priorityDate | 2004-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 110.