http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101173211-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-202 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 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/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D81-34 |
| filingDate | 2010-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101173211-B1 |
| titleOfInvention | Instant doenjang and its manufacturing method |
| abstract | The present invention discloses a method for preparing instant miso. Method for producing instant doenjang of the present invention is a step of producing a concentrated solution of mixing sewage and Dongle in a ratio of 0.5: 0.5: 10 with water and extracting the essence by pouring it at 100 ℃ 90 ~ 150 minutes; Ripening Cheonggukjang production step of mixing the concentrate and Cheonggukjang at a ratio of 0.5 ~ 2:10 and aging them at 0 ~ 10 ℃ for 1 to 3 days; Preparing a broth made with anchovies and seasoned vegetables, mixing the doenjang at a ratio of 10: 4, and then boiling it for about 3-8 minutes; Preparing onions, carrots, peppers, green onions, and zucchini into slices of a size similar to the size of the beans in Cheonggukjang; The vegetable miso broth is mixed with rice flour and aged chunggukjang at a ratio of 10: 0.2 to 0.5: 3, and then boiled for about 1 to 3 minutes and cooled at room temperature to complete instant miso. The instant doenjang of the present invention having such a structure can increase the flavor and flavor caused by sewage and tongore by removing the cheonggukjang unique scavenger by mixing the concentrated solution obtained by extracting the active ingredients of sewage and tongore in Cheonggukjang without any salt. In addition, there is a useful effect to further increase the functionality as a health functional food by adding the texture, taste and flavor of various vegetables and rice flour. |
| priorityDate | 2010-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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