http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101207932-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2010-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101207932-B1 |
| titleOfInvention | Method for preparing fermented food using shiitake mushrooms and fermented food using the same |
| abstract | In the present invention, in the manufacture of fermented foods using a stone mushroom, more specifically, the preparation step of preparing a mushroom mixture mixture of a mushroom and a useful microorganism group and sugar and a fermentation step of fermenting the mushroom mixture It relates to a method for producing fermented foods using mushrooms and fermented foods using shiitake mushrooms prepared using the same. In addition, fermented foods using the shiitake mushrooms prepared by further mixing the sea urchins and the useful microorganisms and bamboo salt to prepare the sea urchin mixture, and the fermentation broth prepared by the fermentation step of fermenting the yoghurt mixture It relates to a method for producing and fermented food using the mushroom prepared by using the same. Fermented foods using the fungus prepared by the preferred method of the present invention further increases the antioxidant power of the fungus by EM fermentation, and confirmed this by DPPH experiment, proved the excellent antioxidant power of the fermented food using the fungus In addition, by further adding the fermentation of the sea urchin fermentation of the mixture of the sea urchin and the EM, there is an effect that can be processed without chemical treatment of the sea urchin, which has been difficult to conventional processing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210000539-A |
| priorityDate | 2010-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.