http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100913066-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2003-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100913066-B1 |
| titleOfInvention | Method for preparing strawberry kochujang using syrup |
| abstract | The present invention relates to a method for easily preparing strawberry kochujang, and more particularly, to a method of preparing strawberry kochujang using starch syrup and strawberry without using starch material and malt extract.n n n This method can skip the preparation, gelatinization, liquefaction, and saccharification of starch materials, such as glutinous rice flour or rice flour, and malt extract in the traditional Kochujang preparation method. By eliminating the problem of having an unprecedented flavor, there is an advantage that it is easy to manufacture strawberry pepper paste supplemented with nutrients such as strawberry's own vitamins and having strawberry flavor preferred by anyone.n n n Strawberry, red pepper paste, starch syrup, fermentation, ripening |
| priorityDate | 2003-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.