http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160066715-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bf0c6a96cdf52988786b4f5c07b19d01 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2014-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbdc168b9b6effc6c2416028e6c3508a |
| publicationDate | 2016-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160066715-A |
| titleOfInvention | Korean wild eggplant juice, salt spray and its manufacturing method |
| abstract | The present invention relates to a nutritionless juice and a method for producing the same, and in particular, it has high palatability as a juice of a juice, minimizes destruction of nutritional ingredients by lowering the pH during the manufacturing process, And to a method for producing the same. The juice of the present invention is prepared by adding 5.625-18.75 wt. Citric acid 0.1-0.4 wt.%, One kind of liquid fructose, sugar and honey 4.5-14.4wt.%, Vitamin C 0.02-0.2wt.%, Citric acid 0.1-0.4wt.% Essence O.01- 0.2 wt.%, And remaining purified water is prepared, preheated, homogenized, sterilized for 93-125, 3-3O sec, sealed and packaged in a container. |
| priorityDate | 2014-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.