http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100326333-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 1999-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100326333-B1 |
| titleOfInvention | Method for Producing of water-soluble fermented soybean paste seasoning having better taste and flavor |
| abstract | The present invention relates to a method for preparing a water-soluble miso peptide seasoning having excellent flavor and aroma. More specifically, water-soluble miso peptide seasoning with better taste and aroma by adding diatomaceous earth to filtrate obtained by separating heat and stirring, extraction, and pressing in a reaction tank, separating solid and liquid, filtering and concentrating, powdering it. It relates to a method of manufacturing.n n n The present invention is to provide a water-soluble miso peptide seasoning with less off-flavor and excellent flavor compared to the conventional peptide products. |
| priorityDate | 1999-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.