http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101163564-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2010-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101163564-B1 |
| titleOfInvention | Method for manufacturing herbal barley miso and miso prepared therein |
| abstract | The present invention discloses a method for producing herbal barley miso. Method for producing a herbal barley miso of the present invention is a blending step of mixing the 100 weight ratio of barley bran, 3-30 weight ratio of herbal medicinal herb and 20-40 weight ratio of bean curd and repeat the same to make a mixture; A steaming step of steaming the mixture for 2 to 4 hours; A fermentation step of adding the spawn to the steamed mixture and fermenting it for 24 to 72 hours at 30 to 45 ° C .; A drying step of drying the fermentation mixture to have a water content of 20 to 50%; A cooling step of heating the dried mixture for 2 to 6 minutes at 180 to 270 ° C. and naturally cooling the mixture; Grinding the cooled mixture to have a size of 50 to 100 mesh; The pulverized mixture is a composition comprising a ripening step of mixing the red pepper powder 10 weight ratio, red pepper seeds 40 weight ratio, Korean soy sauce 20 weight ratio, soybean 200 weight ratio and aged 15 to 60 days to 100 weight ratio. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101911684-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101488985-B1 |
| priorityDate | 2010-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 92.