http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210079929-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_75c57b6e1d702616c6882106b68d44e4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 |
| filingDate | 2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_060aff33c009aae4152e91fddc2c1edd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dae4c759053bd5721584133ab6c1355f |
| publicationDate | 2021-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210079929-A |
| titleOfInvention | Cudrania tricuspidata Grain Syrup Manufacturing Method and A Cudrania tricuspidata Jelly Manufacturing Method Using That |
| abstract | The present invention relates to a method for producing cujippong grain syrup and to a method for producing cujippong jelly using cujippong grain syrup. The method for producing cujippong jelly includes a first step of cutting cujibbong leaves and putting them into rice to produce godubap, malt and water A second step of kneading after mixing, a third step of separating the starch and clear water of the malt of the second step and removing the residue, and a third step of separating only the clear water after the starch settles in the solution of the third step Step 4, the fifth step of mixing the water separated in the fourth step with the godubap of the first step, and the sixth step of warming and aging (74° C.) for 48 hours by putting cucurbita fruits in the mixture of the fifth step Step, the seventh step of separating the mixture of step 6 using a fine sieve, and heating the solution filtered in the seventh step for 2 to 3 hours on high heat when reduced to 2/3 of the initial amount A ninth step of adjusting to 40brix by adding water to the prepared grain syrup, which consists of an eighth step of heating for 1 to 2 hours on low heat relatively weaker than the high heat, and adding konjac to the grain syrup adjusted to 40brix to cure A tenth step; characterized in that it is configured to further include. |
| priorityDate | 2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.