http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190119774-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4aaf127397fd5f114d8bfee1628e155e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fdabf78ecba4fcd2782cbbf044912f1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6238ecce0b5f313fe4bd81c8594f04c3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f77a26e2e392b0b7d95fc50adc5a232 |
| publicationDate | 2019-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190119774-A |
| titleOfInvention | Method for manufacturing transparent water comprising heat-killed lactic acid bacteria |
| abstract | The present invention relates to a method for producing a transparent bottled beverage containing lactic acid bacteria microorganisms. More specifically, the present invention relates to a method for producing a transparent bottled water beverage containing Enterococcus faecalis EF-2001 lactic acid bacteria microorganisms. The method for preparing a transparent bottled beverage containing lactic acid bacteria microorganisms of the present invention is characterized by an optimized emulsifier ratio and homogeneous treatment while containing Enterococcus faecalis EF-2001 lactic acid bacteria microorganisms having excellent functional properties. By providing a method for producing a transparent turbid beverages with low turbidity, it is possible to produce a beverage having a functional and sensory excellent effect. |
| priorityDate | 2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.