http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170070992-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_086c48cedde3363c438de041df848699 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-606 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-708 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-702 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-61 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-211 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2015-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93c655d08a9bf91b6286b41042181a0e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84b8e48c4600eb2ce8820d0480bff72f |
| publicationDate | 2017-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170070992-A |
| titleOfInvention | Process for preparing persimmon chips |
| abstract | The present invention relates to a gum chip, a method of manufacturing a gum chip, and a gum chip produced therefrom, and more particularly, to a gum chip prepared by removing a tap, a skin, Adding 1 to 15 parts by weight of sugar per 100 parts by weight of pulpy flesh to be ground in the preparation step, wherein the sugar is selected from the group consisting of sugar, oligosaccharide, starch syrup, and whey protein; Mixing the mixture and the water in a weight ratio of 1: 0.5 to 1 in the sugar addition step and concentrating the mixture; Drying the concentrate in the concentration step and drying the concentrate at a temperature of 60 to 90 ° C. for 6 to 9 hours until the moisture content of the concentrate is 15 to 25%; And a cutting step of cutting the dried persimmon through the drying step into a chip form. Also provided is a gum chip produced by the above production method. The gum chips are used for a product group such as baking, confectionery, yogurt, beverage, energy bar, and cereal. Therefore, it can be easily added to bakery, confectionery, yogurt, beverage, energy bar, cereal, etc., and it can be safely hygienic even in freezing or room temperature circulation. And can exhibit a long-term sustainable effect. In addition, it facilitates consumption of persimmon which is beneficial to the human body, while promoting consumption of persimmon, thereby contributing to an increase in farm income. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200054660-A |
| priorityDate | 2015-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.