http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100956205-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69f715fb99b13e2fa5f9baa0398a448d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ff1bd1eb6b9792d2a1183c2b67f745c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2009-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6581faa02b51e9d992aef1ca30a0b7e9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81f75d4b7d511497f5b40b41f3800008 |
| publicationDate | 2010-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100956205-B1 |
| titleOfInvention | Functional Jangsu composition and preparation method thereof |
| abstract | It relates to a doenjang and a method of manufacturing a composition of functional Jangsu that not only removes the peculiar smell of miso, but also reduces the salty taste, and the method of forming meju with boiled beans after sorting and washing the beans, Medicinal preparation step of preparing jujube, Astragalus, Gugija, Cheongung, Licorice, Baekbongryeong, Bokshin, Sanjicho, Dry fermentation step of drying and fermenting the meju formed in the meju forming step using rice straw and dokmari leaves, the medicinal preparation step The medicinal preparation prepared in the above and dried meju prepared in the dry fermentation step by layer and pour salt water for 50 to 55 days to enter the intestinal dipping step, the jujube fermentation concentrate, boiled soybean, finely crushed in the meju aged in the intestine dipping step The red pepper seed powder and soy sauce are mixed to separate the miso and the miso Prepare a composition that includes the miso ripening step of storing doenjang in a jar.n n n By using the composition of the functional Jangjang as described above and a method for producing the same, it is possible to cope with the preferences of the general public and foreigners, and an effect that is conducive to health promotion is obtained. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101856711-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102339562-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160113862-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210055482-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102131362-B1 |
| priorityDate | 2009-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 173.