| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_752070d664ea0b2be45762b4cbb1c7ab |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-163
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate |
2014-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fdb9f4883dc967b5ed7ab1632f5e0a7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc3ae7ec0a6b07f6b26805420eb01797 |
| publicationDate |
2018-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20180081171-A |
| titleOfInvention |
Myceliated coffee products and methods for making |
| abstract |
The present invention provides a process for preparing a mycelialized coffee product. The method comprises the steps of providing coffee beans, sterilizing coffee beans to provide prepared coffee beans, inoculating the prepared mold ingredients into prepared coffee beans, and culturing the inoculum to produce mycelialized coffee beans . The process of the present invention allows the coffee bean and mycelessed coffee product prepared in comparison with the starting coffee bean to have reduced levels of undesirable taste components such as chlorogenic acid and increased levels of mycelium products such as beta glucans and polysaccharides. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102456412-B1 |
| priorityDate |
2013-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |