| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eaef5095ae798771cbbe9611effd8012 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1236
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2008-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12ebed1d40967a007a2645b274152963
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73aee2482b53b7719ce2d5a7d17791eb |
| publicationDate |
2010-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20100027639-A |
| titleOfInvention |
Animal and vegetable nutritional balance yogurt fermented with soymilk and milk with complex lactic acid bacteria and method for producing same |
| abstract |
The present invention comprises the steps of preparing a fermentation stock solution by mixing and sterilizing soy milk and milk; A first fermentation step of fermenting the inoculated complex kimchi lactic acid bacteria in the sterilized fermentation stock solution; And it relates to a method for producing animal and vegetable yogurt fermented soybean and milk with a complex lactic acid bacteria comprising a secondary fermentation step of inoculating the primary fermentation broth produced by the primary fermentation broth with milk lactobacillus.n n n The animal and vegetable nutritional balance yogurt of the present invention has improved taste and aroma, evenly contains animal and vegetable nutrition, and is rich in fermentation nutrition such as vitamins, compared to yogurt fermented with soy milk or yogurt fermented with milk. In addition, soymilk and milk can be fermented separately and mixed in a suitable ratio, thereby reducing the process simplicity and manufacturing cost. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101886043-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102509495-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101886043-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220000429-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102238634-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102087673-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101539382-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023149754-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101522769-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102509499-B1 |
| priorityDate |
2008-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |