http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150131796-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_709a681ce027cb0a643c8b2d5fd8a5f2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2014-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08849a13b6211f43ac31f879be7da8bb |
| publicationDate | 2015-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150131796-A |
| titleOfInvention | Color food sauce having potassium ingredient and Method for manufacturing the Color food sauce |
| abstract | The present invention relates to a calf food source having a potassium component and a method for producing a color food source. The preparation method comprises: a pretreatment step of removing impurities from a raw material including a variety of prepared fruit and vegetables and algae; A fermentation step of mixing the raw materials after the pretreatment step with fermentation by adding sugar or salt; A steaming step of adding steam to the fermented product fermented through the fermentation step to mellow the fermented product; A drying step of drying the matured cooked product to adjust the moisture content to 30% or less; A pulverizing step of pulverizing the dried material having completed the drying step so as to have a particle size of 10 mesh to 30 mesh; An ultra-high pressure treatment step of subjecting the pulverized pulverized material to ultrahigh pressure treatment; And a commercialization step of commercializing the processed product in which the ultrahigh-pressure processing step has been completed. Since the calfood source having the potassium component of the present invention having the above-described composition contains fermentation during the production process, it has a good absorption rate in the body, has a strong internal structure and is excellent in quality safety, has no change in contents during long- Containing a large amount of potassium component, sodium in the body can be discharged when ingested, which can solve the problem of high salting in recent years. |
| priorityDate | 2014-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.