| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed2120c5277dbc1ffaa62b2d6a143caa |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5486
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-144
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate |
2019-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3a7d1a035204e63a1f623f7a017c366
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18a828890e1ae9a758b5462808632918
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7127c6dc6c035c1fb9416b42f046989d |
| publicationDate |
2020-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200127380-A |
| titleOfInvention |
A manufacturing method of vegetarian hamburger patty reduced unpleasant taste and smell |
| abstract |
The present invention provides a method for preparing a vegetable patty, comprising: (a) smoking a vegetable tissue protein; (b) mixing the smoked vegetable tissue protein and the material of the vegetable patty; (c) low-temperature aging of the mixed mixture; And (d) forming and freezing the aging mixture; and the step of smoking in (a) includes 5 minutes to a temperature condition of 40°C to 80°C and a humidity condition of 30% to 80% relative humidity. It relates to a method for producing a vegetable patty that is smoked for 2 hours. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220091659-A |
| priorityDate |
2019-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |