Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4aaf127397fd5f114d8bfee1628e155e |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 |
classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
filingDate |
2009-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e2274497af6e621b125ec909f9bc13d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c9c28e06dc1914e1b6d2493ea9cca2e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b74185aa9a51c4098741ce71d581cd22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a90322a95e0625d0154a57a3c015844 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b4a947f08332f3959e8b787ad040da2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83d0f3dc9c93d06b79b81f62c5e74627 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ae3edbd14debab4cadcaacc3a4a89e2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee223c0b0b66c5ea884f41eb1c40379d |
publicationDate |
2011-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
KR-20110009459-A |
titleOfInvention |
Method for preparing functional yoghurt containing croquette and umbrella croquette sap and yogurt |
abstract |
The present invention relates to a method for preparing yogurt containing groceries and umbrella croquette sap and a yogurt prepared by the method.n n n The method for producing staple yogurt according to the present invention,n n n Inoculating 78% (v / v) of milk and inoculating 2% (v / v) of lactic acid bacteria spawn at a temperature of 40-42 ° C .;n n n Stir evenly to mix milk and lactobacillus spawn well, and then add 20% (v / v) of grouse or umbrella croquette sap at a temperature of 40-42 ° C .; Andn n n The mixture of milk and lactic acid bacteria is sealed to prevent air from entering and fermented for 5 hours at a temperature of 40 to 42 ° C. to produce a staple yogurt.n n n Croquette sap, umbrella croquette sap, yogurt |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101532207-B1 |
priorityDate |
2009-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |