http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160034484-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb0d9a06f4c98fe19ed3db1ae100d48e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2014-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10a02f3875b46890d9eb147819b62624 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c6477dc3020644d0e832860d8875624 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31110b162b0fbf4a162b0e453615f2ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_754934298abd7005a912262e89343e08 |
| publicationDate | 2016-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160034484-A |
| titleOfInvention | Nano-liposome for tenderizing meat and method of tenderizing meat using the same |
| abstract | The present invention relates to a nanoliposome for axial fattening comprising an animal fat softening enzyme and an emulsifying agent as active ingredients, a fat nanoliposome for intramuscular fat fat infiltration into the fat or meat food, so that the fat tissue of the fat or fat food is degraded or softened, The present invention relates to a fermented food or a fermented food and a method for producing the fermented food. The nanoliposome for axial fattening according to the present invention improves the penetration rate of the lactic softening enzyme into the food of the livestock or the livestock food and has the stability of the enzyme from the external environment so that the lactic acid fat- It is possible to provide a food material for poultry or carcass which improves the digestion absorbency or the chewing ability of the consumer as the food is dipped for a certain period of time. |
| priorityDate | 2014-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 126.