http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101033834-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9461e6d21f1034ed1bcfa52873e55a6d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2010-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_401f079508ddaae7b5be4c34b78f1cbb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07bb772ef8d786a80888475e0ca62daa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89c5f446ad6a424b3118878f7906c186 |
| publicationDate | 2011-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101033834-B1 |
| titleOfInvention | Manufacturing Method of Red Ginseng Ssamjang |
| abstract | The present invention relates to a method of manufacturing red ginseng ssamjang, and the red ginseng-containing soybean meju production step (first step) and pre-treatment to prepare meju by repeating fermentation and drying 2-4 times after steaming pretreated soybean and ginseng. After steaming rye and barley bran, the fermentation and drying are repeated 2-4 times to prepare meju (Rye and barley bran meju) step (second step) and the red ginseng-containing soybean meju prepared in the first step and the second step Sikhye manufacturing step (fourth step) to prepare a Sikhye by mixing and grinding the rye and barley bran meju prepared in the third step (third step) and malt, brown rice powder, and barley flour The malt production step (5th step) of preparing the syrup by heating the Sikhye prepared in the fourth step and the mixed meju first mixed and pulverized in the third step and the malt, pepper powder, and salt prepared in the fifth step Second mixing step of mixing the sixth step System) and a fermentation step (seventh step) of putting the mixture mixed in the second step in the container in a container and sprinkling salt on the upper part. The red ginseng ssamjang prepared by the above method is steamed, fermented and dried to further red ginseng in the process of steaming soybean, and ginsenoside Rg 1 , ginsenoside Rg 3 and ginsenoside which are effective ingredients of red ginseng. Rb 1, etc., and red ginseng does not have a high salty taste, but the sweetness is increased, and it improves the false high-salt eating habits of consumers tamed with the salty taste of ssamjang. It can serve as a functional food suitable for the taste of children and modern people who do not like the peculiar smell, and in addition to soybean meju, it can be consumed by saving more and more nutritious ssamjang. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102147883-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9149731-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103689515-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101270131-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9616983-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101802717-B1 |
| priorityDate | 2010-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.