http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101432904-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2012-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101432904-B1 |
| titleOfInvention | Preparing method of mulberry-leaves sauce |
| abstract | The present invention provides a soy sauce having excellent taste and flavor while using only mulberry leaves and enhances the efficiency of health promotion by the polyphenol ingredient contained in mulberry leaves so as to maximize the satisfaction and reliability of the users who use it, The present invention is characterized in that it can be used as a seasoning which is a functional food for mulberry leaf so that the manufacturer who manufactures the mulberry leaf sauce can increase the practical productivity. To this end, the method for producing soy sauce using mulberry leaves according to the present invention comprises: fermenting mulberry leaves at a temperature of 10 ° C for 20 days; 20% by weight of fermented mulberry leaves, 60% by weight of water and 20% by weight of salt are mixed; Aging the mixed mixture in the fermentation vessel for 15 days; Removing the fermented mulberry leaves from the aged mixture to separate the extract; And a step of sterilizing the extract separated from the above by heating at a temperature of 60 DEG C for 30 minutes. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180062674-A |
| priorityDate | 2012-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.