http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101401614-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 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/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2011-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101401614-B1 |
| titleOfInvention | How to make spice for roast meat using yakon |
| abstract | The present invention relates to a spice for roast meat of kochujang using yacon and a method for producing roast meat of kochujang using the same. The method of the present invention uses yacon, which is a natural source, instead of sugar and high fructose used in pasta for roast meat of kochujang, so that yacon's physiological activity and functional ingredients are added to improve constipation, prevent bowel disease, Cholesterol reduction effect, blood lipid lowering effect and blood glucose lowering effect are expected to be achieved. In addition, the inherent odor of the pork is eliminated, the appearance and color are maintained or improved, and the sweetness and salty taste are reduced, and the overall preference is greatly improved. Meanwhile, the spice and hot pepper roast meat prepared by the method of the present invention can be used in the form of aging, cardiovascular disease patients or diabetic patients by preventing the rapid increase of blood sugar by using yacon which is a natural fructose and lowering the cholesterol level by meat intake . |
| priorityDate | 2011-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.