| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5420c8c8c5ec68e3e20872480b34b714 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate |
2008-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_191541e20152d59f429a5f2165d5c2a6 |
| publicationDate |
2009-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20090079128-A |
| titleOfInvention |
Eggs with reduced antigenicity of protein by fermentation of lactic acid bacteria |
| abstract |
The present invention by adding purified water and glucose, fructose and fructooligosaccharide to the whole egg solution or egg yolk solution is heat-treated to prevent thermal coagulation at a temperature of more than 75 degrees Celsius or less than 100 degrees and inoculated by fermentation by mixed lactic acid bacteria present in the egg The present invention relates to an egg having reduced antigenicity, such as ovomucoid, ovoalbumin, phosbitin, and rivetin, which are egg proteins as allergens. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012020904-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101468004-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101024297-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101445796-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102781261-A |
| priorityDate |
2008-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |