| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dc7b4bfa079211820464f36d0c1ab0ed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a1e3ed8443f9408d5f98b64d8be2a8d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2f8cb8acbb0d9dfb5b3a7902ac9a9576 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3324
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3204
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-124
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-51086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 |
| filingDate |
2018-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42cb01ab30ff88c73a4392eb3738d9ce
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e9efd5e82ab80a942ba70ff901c1eb7 |
| publicationDate |
2019-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20190102464-A |
| titleOfInvention |
Mild-, soft type Low calory Mayonnaise conposition for Intestinal regulation comprising lactic acid bacteria and preparation method thereof |
| abstract |
The present invention relates to a low calorie mayonnaise composition containing 25-30 wt% olive oil, 20 wt% MC 10% aqueous solution or 20 wt% HPMC aqueous solution, and 12-15 wt% egg yolk. Mild type low calorie formal functional mayonnaise composition or P. acidlactici lactic acid strain, characterized in that the tablets tableted with the same ratio (w / w) mixed strain and the HPMCP mixed strain (w / w) were mixed with gelatin. Tablets tableted with HPMCP equivalent ratio (w / w) provide a soft type low calorie formal functional mayonnaise composition characterized by mixing and homogenizing with xanthan gum and PG, using novel mild and soft type formal functionalities It has an excellent effect of providing low calorie mayonnaise. |
| priorityDate |
2018-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |