http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100284937-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-762 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 1998-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2001-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100284937-B1 |
| titleOfInvention | High Temperature Degradation Brewing Soy Sauce Preparation |
| abstract | The present invention relates to the preparation of high-temperature brewed soy sauce stock solution, which shortens the production period of brewed soy sauce stock solution. The above method matures the conventional brewed soy sauce solution for about 6 months, but this method inserts empire into high temperature saline solution and decomposes at high temperature to rapidly decompose the protein into peptide and amino acid to increase the elution of the protein and alcohol fermentation yeast. It provides a method of producing soy sauce efficiently in a short time by aging the sccharomyces rouxii OB-1 1.8 × 10 9 cells in large quantities. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100929154-B1 |
| priorityDate | 1998-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.