http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-930011838-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 |
| filingDate | 1991-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1993-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-930011838-A |
| titleOfInvention | Pumpkin tea using pumpkin concentrate and its manufacturing method |
| abstract | The present invention relates to a pumpkin tea using a pumpkin extract and a method for producing the same, pumpkin concentrate obtained by decomposing the old pumpkin to remove seeds after washing, crushed after heating and then using the enzyme to decompose and concentrate the constituent polysaccharides of the pumpkin Zucchini tea concentrated extract type by adding sweeteners such as sugar, honey and tungumum acid and jujube concentrate or granulated pumpkin tea by adding milk and glucose to granulator to improve the texture and cleanliness of the product It improves the palatability of amber tea and has the advantage that modern people can easily drink it. |
| priorityDate | 1991-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.