| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_142464e488a34200f311c9baedde732d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f0e688f4f0f360c3093469970677fdbe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f368923bbea954e48c797a6feacfeb9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2bc91832fd80a2cd6f8d365a26ca0b11 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
2007-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4762eb97048d64436c04b58d9868341b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de1e3e66755fdb2a5400e6b0ded311dc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ac182d65c05fdc920bff439a3250ad1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60d25d684ee52185cbc0b4fbe07fc74f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_798de5d8849125d5eef5d76f2c563d9e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e72f462b408a91a5f006b5c8c276a89e |
| publicationDate |
2008-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20080069463-A |
| titleOfInvention |
Manufacturing method of natural seasoning using pearl shell meat extract with improved flavor |
| abstract |
The present invention relates to a method of producing natural seasonings using pearl shellfish extract with improved flavor, and the components and sensory characteristics of pearl shellfish are investigated and the most optimally selected Pearl clam, which is almost discarded because there is no proper use by selecting the optimum reactor quality of sugar-amino acid reaction for flavor improvement for pearl clam meat enzymatic extract and investigating the optimum reaction condition through dynamic monitoring of mylar reaction There is an excellent effect to prepare the extract with the optimal flavor from meat and to provide seasonings of natural materials using it. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104981446-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150003028-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104981446-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101331253-B1 |
| priorityDate |
2007-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |