http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210152640-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f581b31e3fd2041241897c7064a6e1e0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2020-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0117c7d07f167a1ebd9cc64bb02719c |
| publicationDate | 2021-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210152640-A |
| titleOfInvention | A method for manufacturing fermented rice punch by using potatoes |
| abstract | The present invention relates to a method of manufacturing potato sikhye as a health drink that maintains the inherent sweetness of sikhye while realizing a large amount of vitamin C and low calorie content by supplementing the disadvantages of the existing traditional sikhye. The present invention provides a first saccharification step of mixing malt enzyme solution extract and glutinous rice to keep warm and heating, a step of processing and cooking highly nutritious potatoes to complete potato paste, mixing these materials, heating and cooking 2 It is characterized by manufacturing low-calorie potato sikhye with high nutritional value after tea saccharification. According to the present invention, potato sikhye contains abundant vitamins C and vitamin B6, potassium, protein, iron, calcium, magnesium, manganese, zinc, folic acid, vitamin B1, vitamin K, etc. It can provide polyphenols with anticancer action, and honey is added in the final stage to increase saccharification efficiency, and by maximizing resistance starch in the cooking process, low-calorie sikhye can be prepared even when potatoes are used. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102398102-B1 |
| priorityDate | 2020-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.