http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150015922-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
| filingDate | 2013-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150015922-A |
| titleOfInvention | A Method for Manufacturing Icecream Using Cereal Fermentation Product |
| abstract | The present invention relates to a method for producing an ice cream using a fermented cereal grain, and more particularly to a method for fermenting cereals such as cooked rice or barley with lactic acid bacteria and using the fermented broth as a main component of the ice cream. The ice cream obtained by the production method of the present invention has an effect of satisfying consumers' preference for taste and also satisfying a well-being desire of the consumers, even if the cereal fermentation liquid is used as a main component of ice cream. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180056426-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113615764-A |
| priorityDate | 2013-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.