http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210126384-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3366fbf56aad670bba0724fb119821c8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-54 |
| filingDate | 2020-04-10^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c32f8ca3e32205be276945095cc7069 |
| publicationDate | 2021-10-20^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210126384-A |
| titleOfInvention | Chocolate containing pollen and honey and Manufacturing method thereof |
| abstract | The present invention is a first step of removing moisture from honey to prepare a honey filling with a moisture content of 18% or less; A second step of crushing the shell of the pollen, extracting the active ingredient to prepare a powdery pollen filling; 3 steps of manufacturing the chocolate constituting the outer shell; and a fourth step of preparing a finished chocolate product by adding honey filling and pollen filling to the manufactured chocolate; provides a chocolate manufacturing method comprising honey and pollen. The chocolate containing honey and pollen according to the present invention has the advantage of being able to easily ingest the active ingredients of honey and pollen by providing chocolate containing honey and pollen containing a large amount of ingredients effective for health. In addition, the absorption rate of active ingredients in pollen is high and the content of sugars added to the chocolate itself can be greatly reduced. |
| priorityDate | 2020-04-10^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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