http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180049556-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d61f1d28a1371b2ab08a82b97774acf6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64ef7096fe1f3ca18ad53b950df769f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adf3a99372686ea013c6be855b715617 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2016-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d746ae5952d1fb6f4f571cbb711f680 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e836719c869097b58442c8be4bbb614c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_310dce7d96c1d40ff12af0aeea90fd72 |
| publicationDate | 2018-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180049556-A |
| titleOfInvention | JAM, a pumpkin using the Stevia |
| abstract | The present invention relates to a method for making a pumpkin jam, comprising the steps of washing (10) washing the pumpkin with water before making the pumpkin jam, cutting step (20) cutting the pumpkin into several equal parts in order to easily remove the shell of the pumpkin, The removing step 30 does not consume water. Therefore, when the proportion of the pumpkin is set at 100% (61), the step (40) is performed to reduce the size of the pumpkin Adding 60 to 90% (62) of sucrose and heating to 100 to 120 캜, adding 20 to 35% (63) of stevia and 0.1 to 5% (64) of sugar, and heating to 100 to 120 캜, (65), adding 0.1 ~ 2% (66) of lemon juice, heating and heating at 100 ~ 120 ℃ for 30 ~ 50 minutes (70), heating (80) for cooling and cooling, and a step (90) for completion of cooling to some extent And a gong. In general, more than 60% of sugar is added to make jam. In recent years, Korea has taken a lot of sugars, so we tried to find a way to make a jam by reducing the sugar. Using natural sweeteners called stevia, sugar is reduced and sugar content is high. , Thereby reducing the amount of sugar by 20% to 35%, and by adding 1% stevia, calories and sugar were reduced, and the sugar content produced high functional pumpkin jam. It is a lot of people who are curious about the traditional Japanese strawberry jam, grape jam, apple jam and so on. It is very popular in the market. It is not common jam but functional jam. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108783436-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108813551-A |
| priorityDate | 2016-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.