http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100495568-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2002-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100495568-B1 |
| titleOfInvention | Composition of Korean Kochujang Sauce and Method thereof |
| abstract | The present invention relates to a kochujang sauce composition comprising at least a paste containing tomato paste as a main component constituting the paste phase in a kochujang sauce composition containing at least kochujang and a known seasoning ingredient.n n n The method for preparing kochujang sauce of the present invention comprises the steps of preparing kochujang paste by homogenizing kochujang, tomato paste and purified water; Preparing starch kochujang paste by mixing and heating starch and seasoning ingredients in the kochujang paste; And adding xanthan gum solution, syrup, spice component and vinegar to the seasoned red pepper paste.n n n Gochujang sauce by the above composition contains a unique flavor, not only well blended with foods such as fatty meats and pizza, but also long-term distribution during sterilization and small unit packaging is easy for consumers to use. . In addition, the Kochujang sauce of the present invention provides a high-flavored functional source as the weight loss effect and hypertension inhibitory effect has been confirmed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018004249-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210058486-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102074800-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102355366-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101675126-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101392658-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101106186-B1 |
| priorityDate | 2002-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.