http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101128899-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_241c5ce9200f915b781c52b90b56df2f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2012-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e090541bac265a52a486c7bd7d0b5745 |
| publicationDate | 2012-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101128899-B1 |
| titleOfInvention | Method for manufacturing enzyme functional pickles |
| abstract | The present invention relates to a method for producing enzyme medicinal herb pickles, and more specifically, by using herbal enzyme solution, herbal enzyme soy sauce, herbal soy eel paste, herbal enzyme kochujang, medicinal enzyme soybean paste, etc. It relates to a method for producing an enzyme herbal functional pickles, and the like. Enzyme functional functional pickles according to the present invention, because the herbal enzyme solution, herbal enzyme soy sauce, herbal soy sauce pickles, herbal enzyme soybean paste, herbal enzyme miso, etc. obtained from the herbal medicine in the manufacturing process, compared with the conventional general chili paste pickles or general miso pickles It does not have strong salty taste, so it has excellent organoleptic properties, and the chlorophyll component of the plant, which is the main ingredient of pickles, remains almost intact, which has excellent nutritional and visual characteristics. In particular, the enzyme herbal functional pickles according to the present invention can be used as a side dish for diabetic patients, hypertension patients and the like that require low salt intake. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200112178-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101509930-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101762064-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190063788-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102009412-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101568925-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101465247-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102181883-B1 |
| priorityDate | 2012-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.