http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100955300-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-202 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2008-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100955300-B1 |
| titleOfInvention | Method of manufacturing Doenjang using Eoseongcho and Sambaekcho fermented extracts |
| abstract | The present invention relates to a method for producing doenjang using a fermented soybean paste and three hundred seconds fermentation broth, and more specifically, the step of removing water after washing the fish and three hundred seconds; 100 to 150 parts by weight of three hundred seconds to 100 parts by weight of the removed eoseongcho in a jar to add sugar syrup, and repeating the operation of adding the eoseongcho and three hundred seconds and sugar syrup and laminating; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Aging and leaching the secondary fermented product at room temperature for 2 to 3 months and then filtering to prepare an extract; Adding and extracting the extract to soybeans; Inoculating the boiled soybeans with Aspergillus strain and then preparing and ripening meju; Extracting step of adding the extract to the meju while grinding the aged meju, so that the extract is 10 to 20% (w / w) of the total composition; And it relates to the step of aging the composition to which the extract is added. The method of manufacturing doenjang according to the present invention develops high-quality functional miso manufacturing process by developing miso added with various physiologically active substances of eochocho / trichoco by developing fermentation method of echochocho / trichoco, and Providing greater public dissemination through processability development can be provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190074475-A |
| priorityDate | 2008-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.