http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100479722-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-202 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2102 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2002-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100479722-B1 |
| titleOfInvention | The preparation method of anti-allergic and hypoallergic fermented soybean foods |
| abstract | The present invention relates to a method for preparing an enteric acid having an antiallergic and low allergic effect, characterized by fermentation after adding an extract of a natural product having the antiallergic effect.n n n The enteric acid prepared by the method of preparing the enteric acid of the present invention maintains the anti-allergic effect of the added natural product itself even after the fermentation process, and the total amount of the antigen including soy allergen is greatly reduced compared to the conventional enteric acid during the fermentation process. It also shows a hypoallergenic effect.n n n In addition, the tortoise prepared by the method for preparing the tortoise of the present invention is further blended with the unique flavor of color, taste, and texture of the conventional tofu, and has excellent characteristics as a food.n n n Therefore, the soybeans prepared by the method of preparing the soy sauce of the present invention can be obtained by the people who are allergic to soybeans or soybeans ingesting good ingredients of the traditional soybeans and at the same time alleviating allergic symptoms. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100742269-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101337395-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101118231-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100832332-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100804720-B1 |
| priorityDate | 2002-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.