http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100460335-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B29C2945-7604 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B29C45-78 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B29C45-7312 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2002-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100460335-B1 |
| titleOfInvention | Preparation of red yeast rice soybean curd containing monacolin K |
| abstract | The present invention relates to a method for manufacturing tofu using red yeast fermented with Monascus sp . In rice, and tofu tofu after crushing red yeast rice containing monacolin K into fine powder. The present invention relates to a composition of a new healthy tofu which is a new healthy tofu that can expect the physiological function of monacoline K while maintaining the inherent taste and nutrition of soybean curd, and a method of manufacturing the same. |
| priorityDate | 2002-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.