http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090013475-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_226dd9a96b81296ec16f9d42138c4fef |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2007-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97f1ce0117917305dbd5cae6855f7946 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_806b521c423d2036d2511a40e75a73df |
| publicationDate | 2009-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090013475-A |
| titleOfInvention | How to prepare drinks using sweet persimmon |
| abstract | The present invention relates to a method for producing sweet beverage using sweet persimmon.n n n Sweet persimmon is a fruit that can be eaten only in autumn, which is the harvest season, and it can be seen that it cannot be stored or stored for a long time because it is dried like persimmon.n n n In view of this, the present invention has been developed to provide a sweet drink that can be processed in the form of a sweet drink to drink sweet persimmon season.n n n Sweet persimmon consists of about 86% of water, and various sugars and carbohydrates to determine sweetness, and the sugars that determine sweetness are composed mostly of glucose, fructose and sucrose.n n n In addition to sugars, sweet persimmon contains a variety of vitamins and minerals, cholesterol-free, abundant amino acids and unsaturated fatty acids are healthy foods, sweet persimmon fructose (Fructose) and blood alcohol concentration Pectin lowers, and Tannin, which acts to shrink the mucous membrane of the stomach, to control the stomach, promote the metabolism of alcohol, diuretic effect is excellent in the bowel, diarrhea In addition to preventing, constipation is effective fruit.n n n On the other hand, sweet persimmon has such a problem that it is difficult to long-term storage in its natural state because the pulp is easily deteriorated (not hard). Therefore, the present invention is intended to be developed in the form of a drink that can be easily stored in the organ and improve the intake rate in the human body.n n n The present invention is composed of the first step to concentrate the sweet persimmon solution, and the second step to produce a sweet persimmon beverage with the concentrated sweet persimmon solutionn n n The persimmon concentrate concentration step includes a persimmon supply and demand process for purchasing persimmon, a washing process for washing foreign matter adhered to the epidermis of the persimmon, a step for removing the faucet, shells and seeds of the persimmon, and a persimmon that is sliced to a certain size A heating step of adding purified water and heating for 4-5 hours, a filtration step of filtering the heated persimmon persimmon heating solution, a cooling step of cooling the persimmon liquid to 50 to 65 °, and the cooled persimmon liquid Enzyme treatment step of adding enzyme to the enzyme, vacuum concentration step of concentrating the enzyme-treated persimmon until the desired sugar content is maintained, steam sterilization step of sterilizing the concentrated persimmon solution, sterilized sweet persimmon concentrate After performing the first step consisting of a packaging process for packaging in a sanitary container,n n n The second step, sweet persimmon beverage manufacturing process,n n n As an additive to the persimmon concentrate, apple concentrate, liquid fructose, vitamin C, grapefruit seed extract, CMC, an additive blending step of blending sweet persimmon at room temperature, a stirring process for mixing the additive and the persimmon concentrate, and a mixed liquid micro It manufactures through the filtration process filtered with a filter, the sterilization process sterilized at 105 degreeC, the secondary filtration process which is filtered again by a micro filter, and the process of packaging in an individual container. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101965600-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012131129-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109452506-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109123267-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2389067-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101982466-B1 |
| priorityDate | 2007-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.