http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101254852-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | 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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2010-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101254852-B1 |
| titleOfInvention | Dua Cheonggukjang Manufacturing Method |
| abstract | The present invention relates to a method of preparing a green soybean paste that can be stored for a long time as raw chungguk by the use of green beans and germinated seotaetae and hamcho excellent in detoxification, eat the dried and roasted cheonggukjang as it is, or drink with tea (茶) . As plant seeds germinate, various enzyme activities are increased to decompose their nutrients, creating new nutrients and dualizing the organic structure of the various organisms, making it easier to absorb and digest. During germination, the skin of the grain softens and softens to improve digestion and absorption, and it is said to activate the body's metabolism by activating various enzyme components. In particular, during the germination process, various kinds of enzymes are increased, and the various hydrolytic enzymes are made to break down proteins into amino acids or change starch into glucose to facilitate digestion and use as energy sources in the body. Germinated frosted rice will be used as an excellent functional food containing a large amount of zenithine and dyedzein, which are excellent in physiological activity and bioavailability by increasing the content of isoflavones, and will contribute to health. Mung beans are produced by the germination of essential amino acids lysine, threonine, methionine, etc. which are not synthesized in the body, and vitamin B1 and vitamin B1 are more than ordinary green beans. In particular, the inositol produced at this time promotes fat breakdown and fat metabolism (combustion) to promote fat breakdown, prevent fatty liver or arteriosclerosis, and help prevent obesity. Dua Surrey process comprising the step of germinating frost at room temperature after immersed in frost. Mixing green beans and germinated frost tea, adding bamboo twigs and boiled green beans and germinated frost tea and Bacillus subtilis to promote the production of viscous substances in the inside of Onggi, Dua (豆芽) comprising the first fermentation step and the second fermentation step and fermentation of Cheonggukjang added with fermentation in the fermentation chamber by covering the cloth and covering the lid for insulation of Onggi, and aging in the fermentation chamber Chungcheongjang's manufacturing process. Manufactured Cheonggukjang is packaged in a container and refrigerated as raw Cheonggukjang, Dry stir-fried roasted Dua Cheonggukjang packaging process to be stored. As the use of bamboo twigs ventilates the air necessary for fermentation of Cheonggukjang, and the use of Onggi blocks the invasion of external bacteria, Cheonggukjang is fermented by pure Bacillus bacteria in Onggi, resulting in simultaneous fermentation of Chonggukjang. In addition to the odor can be removed, the fermentation level of Bacillus bacteria can reach the highest level, mucin is activated, it is possible to produce a well fermented hygienically excellent Dua Cheonggukjang beneficial to the human body. Dua Cheonggukjang of the present invention is rich in protein and sugar and has a sweet taste and high digestion absorption rate, unlike the general Cheonggukjang, and does not cause corruption, and relates to a Dua Cheonggukjang production method that can be produced in the Cheonggukjang containing a moderate refreshing taste and savory taste. |
| priorityDate | 2010-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.