| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81cf3db4885187af742de3e4a1eb81f9 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate |
2020-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13e2708ed82c6648e4eb4afbfc3ee2ec |
| publicationDate |
2021-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20210150643-A |
| titleOfInvention |
Preparation Method of Yam Puree Composition Having Improved Freezing/Thawing Stability and Yam Puree Composition Prepared Thereby |
| abstract |
A method for preparing a hemp puree composition comprising the steps of mixing and reacting hemp protease and amylase and heat-treating to inactivate the protease and amylase; hemp puree composition prepared by the above method; And it relates to a food composition comprising the hemp puree composition. Hemp puree treated with a mixed enzyme of protease and amylase according to the manufacturing method of the present invention does not show agglomeration even after thawing, and the viscosity is kept low. can be usefully used as |
| priorityDate |
2020-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |