| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2ddbbdf283beb03169a3ebc1ffe39f2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-23
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-23
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a158db84b155b1b10f67d229c4bbaa7d |
| publicationDate |
2017-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20170054663-A |
| titleOfInvention |
Preparation Method of Concentrated Extracts of The Shank of Beef And The Concentrated Extracts |
| abstract |
The present invention relates to a broth base composition and a method for manufacturing the same. The broth base composition comprises: 72-78 wt% of extracted broth obtained by inserting 1-2 wt% of dried anchovies, 0.5-1.0 wt% of green onion, and 0.1-0.5 wt% of dried pollack bones into 70-75 wt% of water and extracting the same with hot water; 7-13 wt% of a liquid raw material comprising 5-8 wt% of an anchovy extract concentrated liquid, 0.5-2.0 wt% of a clam extract, 1-2 wt% of a vegetable mixed concentrated liquid, and 0.5-1.0 wt% of sugar with low sweetness; 1-3 wt% of an artificial flavor enhancer solution; 5-6 wt% of sun-dried salt; 0.1-0.3 wt% of disodium 5-ribonucleotide; 4-6 wt% of refined salt; 0.01-0.02 wt% of a grape seed extract; 0.05-0.1 wt% of lactobacillus fermented powder; and 0.01-0.03 wt% of mixed soybean sauce. The broth base composition produced from the method has excellent appealability from having no off-taste or off-flavor, and has increased solid contents and optimized fat contents for excellent nutrition. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102209130-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102099381-B1 |
| priorityDate |
2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |