| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f4868f2027d2e622579b6322687d1e6d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 |
| filingDate |
2005-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7d422f81011ece8ab1791f3bb844697
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_284d48d21b5604a5bd2eac10b8a087b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b4c968c6b08dc72f3f0284cd94a2c97
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0ea0081d79afe62de7fe6bdb2eea236 |
| publicationDate |
2007-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20070071535-A |
| titleOfInvention |
Fermented milk with reduced antigenicity and preparation method thereof |
| abstract |
The present invention relates to a method for producing fermented milk without bitterness while reducing antigenicity, which is characterized by fermentation by adding protease of trypsin and Aspergillus oryzae to milk components containing milk protein. . Fermented milk prepared by the above method does not have a bitter taste and does not degrade palatability, while the milk protein is hydrolyzed and digested and absorbed. The fermented milk has low antigenicity. Can be. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101695316-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015025998-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112314704-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103355405-A |
| priorityDate |
2005-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |