http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100550448-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2004-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100550448-B1 |
| titleOfInvention | Traditional meju containing persimmon and its manufacturing method, soy sauce and miso dipped in it |
| abstract | The present invention relates to a traditional meju containing persimmon components, a method of manufacturing the same, and a soy sauce and soybean paste soaked in the meju, and more particularly, a traditional meju containing persimmon components in which the nutritional content of the meju is improved by adding persimmon. Method, soy sauce and miso dipped in that meju.n n n In the method of preparing traditional meju containing persimmon components according to the present invention, Hongsi is added and mixed in an amount of 5 to 15 parts by weight based on 100 parts by weight of cooked soybeans and ground to form meju lumps, and the molded meju lumps are dried. It is characterized by fermentation and aging.n n n n Persimmon, Meju |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101878896-A |
| priorityDate | 2004-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.