http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090116191-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6069e18ccbd61be3b25f103ea5ac4fe0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2008-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33da5888c2ff5280b76dcad6a277d8a7 |
| publicationDate | 2009-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090116191-A |
| titleOfInvention | Functional Complex Seasoned Salt |
| abstract | The present invention relates to a low-salt functional salt and a method for producing the same, which contain a large amount of the active ingredient of garlic and have a uniform and vivid color of garlic and feel the flavor of garlic. -99.9 weight percent and 0.1-22 weight percent. The above-mentioned garlic ingredient is kept active and a low salt functional garlic salt and a composition method are provided which exhibits a homogeneous natural taste as a whole, which is generally identified as a single substance when observed by the naked eye.n n n Functional garlic salt according to the present invention can effectively alleviate or prevent side effects such as high blood pressure and cardiovascular disease diabetes, etc. of salt, and is very useful as low salt salt and general household health salt fish, as well as sodium content per unit It is relatively low in salinity and has a natural off-white color of the salt, which is homogeneous as a whole. It has good organoleptic effect and has a distinctive effect on the improvement of cooking effect. Is a new type of skin care salt that has been greatly alleviated, and its manufacturing method keeps the active ingredient in garlic fresh and active. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101038107-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101454669-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103517644-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101483197-B1 |
| priorityDate | 2008-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.