http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101278201-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101278201-B1 |
| titleOfInvention | Black bean fast-acting field having thrombolytic and antioxidant activity and its manufacturing method |
| abstract | The present invention relates to a method for producing black bean fast-drying by fast fermentation using black beans and barley flour. Black soybean paste according to the present invention can be completed in 5 weeks, unlike the traditional doenjang prepared in the conventional method takes a long period of 5 months from the meju production to the maturation stage, and the taste and nutrition is superior to the traditional doenjang of the conventional method have. In other words, it is possible to drastically shorten the effort and time in the manufacture of soy sauce, and has the effect of promoting consumption of soybeans and barley by developing an excellent physiological activity of soybeans. |
| priorityDate | 2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.