http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100497657-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2003-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100497657-B1 |
| titleOfInvention | A Fresh fermented soybeans and manufacturing method for the fresh fermented soybeans |
| abstract | The present invention relates to raw cheonggukjang eaten raw without ripening, and in detail, inoculated Bacillus subtilus in a mixture of red pepper paste and zucchini extract, garlic, green onions, vinegar, and soy sauce and fermented soybeans inoculated with Bacillus subtilus and fermented in a fermentation chamber It relates to a fresh soybean soup so that you can easily mix it with an appropriate ratio.n n n It is aimed at making it easy to eat Cheonggukjang without any smell or place.n n n To this end, separately packaged raw Cheonggukjang sauce mixed with zucchini extract, red pepper paste, garlic, green onions, and vinegar and Cheonggukjang without smell in the fermentation chamber, and the user mixes the raw Cheonggukjang sauce in Cheonggukjang at an appropriate ratio, or just eats it like a general ssamjang. It is intended to be eaten with vegetables. Cheonggukjang of the present invention, which is a report of nutritional substances such as amino acids and fatty acids, which are beneficial to the human body, does not smell unique to Cheonggukjang, so it can be eaten easily without cooking.n n n In addition, as described above, such as yogurt or cheese, which is a representative fermented food in the West, consumers can easily purchase and eat Cheonggukjang, which can be used to inform the excellence of Korean traditional foods through export to foreign markets as well as the domestic market. have. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100738786-B1 |
| priorityDate | 2003-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.