http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100579498-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-208 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2004-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100579498-B1 |
| titleOfInvention | Miso containing soybean mushroom and its manufacturing method |
| abstract | The present invention includes soybean mushroom inoculated with the increased soybeans, soybean mushroom mixture obtained by cultivation to include the high content of soybean mushroom, Infraphone, vitamin B, and prevents adult disease and anti-aging by high antioxidant activity And a soybean paste containing a soybean mushroom having excellent digestive function, nutrition, biofunctionality and control ability, and a method of manufacturing the same, in the preparation of soybean paste, (1) soybeans are soaked in water, and then the temperature range is 110 to 130 ° C. Sterilization step to sterilize for 15 to 25 minutes; (2) inoculate the soybean mushroom spawn to the soybean sterilized in the sterilization step, incubated for 24 to 36 hours in a humidity range of 65 to 75RH, temperature 25 to 35 ℃ soybean mushroom mixture which is a mixture of soybean mushroom mycelium and soybean Culture step of obtaining; (3) pulverizing the cultured soybean mushroom mixture in a pulverizer to obtain a pulverized mixture; And (4) 5 to 15% by weight of salt, 5 to 15% by weight of water and the remaining amount after mixing the pulverized mixture obtained in the crushing step, and aged for 150 to 1,000 days at room temperature; It features.n n n Soybean Mushroom, Soybean Mushroom Mycelia, Miso, Infraphone, Antioxidant |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101329894-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101050856-B1 |
| priorityDate | 2004-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.