http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100509423-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2004-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100509423-B1 |
| titleOfInvention | Fermented soybeans using mountain codonopis lanceolata and manufacturing process of the same |
| abstract | The present invention relates to Sander Deokcheonggukjang and a method for manufacturing the same, called soybean boiled water during the production of the soybean soup, when added soybean powder at a certain ratio when boiled soybeans, during the fermentation and ripening process By adding the taste and nutrition of Cheonggukjang, while minimizing the unpleasant odor peculiar to Cheonggukjang by the effect of Deodeok fragrance, it is possible to add nutrients useful to the human body contained in Sandodeok.n n n The present invention comprises the steps of soaking the soybean boiled water corresponding to 3 to 5 times the amount of soybeans in a container containing soybeans and left to stand for 20 to 28 hours; Adding the sandderok powder so that the addition ratio of the sandblasted powder to the soaked soybean boiled water is 1,000: 1, putting the mixture into a pot and heating to boil the beans; Take out the boiled beans and cool them to a temperature of 40-50 ° C .; Adding and mixing the sanddery powder so that the addition ratio of the sandiness powder to the boiled beans is 800: 1, and then fermenting at a temperature of 25 ° C. for 60 to 70 hours; To add fermented soybean powder to the fermented Chungkukjang so that the addition ratio is 1,000: 1, crushed and added to the jar and put into a jar and aged for 48 hours.n n n Applying the present invention, while the taste and nutrition of Cheonggukjang is preserved intact, the unpleasant odor peculiar to Cheonggukjang is minimized by the action of the Deokhyang fragrance, and it is useful for human body from added sandder powder during manufacturing, fermentation and aging. As various nutritional factors are added to Cheonggukjang, it is more useful for human body, and it is possible to popularize traditional Cheonggukjang. |
| priorityDate | 2004-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.