http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101017607-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2008-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101017607-B1 |
| titleOfInvention | Soy Sauce and Doenjang Preparation Using Onion and Turkey |
| abstract | The present invention relates to a method for manufacturing soy sauce and miso using onion and turkey vinegar, and more particularly, to extract the turkey vinegar concentrate by concentrating at 50 to 40% at 40 to 50 ° C. in order to prevent the destruction of enzymes and to rot by extracting the vinegar. And extracting propyl mercaptan by heating the onion corresponding to the amount of 5 to 10% by weight of the turkey vinegar concentrate for 1 to 2 hours at 90 to 110 ° C, and 10 to 20% by weight of the turkey vinegar concentrate Boiling soybeans corresponding to the amount of soybean inoculated to make meju; mixing the propyl mercaptan with the turkey vinegar concentrate, and preparing the mixed fermentation solution to mix the propyl mercaptan in the turkey vinegar concentrate to make it uniform. Putting the meju into the mixed fermentation broth, and fermenting for 3 to 5 months, and separating the fermentation is complete mixed fermentation broth and meju Step, crushing the separated meju, and finely chopped onion corresponding to the amount of 5 to 10% by weight relative to the crushed meju and mixed with the crushed meju to ferment for 3 to 5 months It relates to a method of manufacturing soy sauce and miso added onion and turkey vinegar. Therefore, it contains lycopene, quercetin, and saponin, which are functional ingredients contained in turkey, onions, and thus, it is effective to sufficiently consume functional ingredients that are good for cardiovascular diseases such as hypertension and heart disease.n n n n Soy Sauce, Miso, Onion, Turkey, Lycopene, Quercetin, Saponin, Propylmercaptan |
| priorityDate | 2008-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.