http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101435530-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2012-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101435530-B1 |
| titleOfInvention | The process making for amino acid salt |
| abstract | The present invention relates to a method for producing an amino acid salt composition, which is characterized in that amino acid and salt are mixed. The method for preparing the amino acid salt composition comprises: preparing a brewed soy sauce; Heating the brewed soy sauce while adding salt to saturate the salt; And cooling the saturated brewing soy sauce to precipitate the amino acid salt. Therefore, the salt contains vegetable amino acid and animal amino acid, and the salt flavor is improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102363750-B1 |
| priorityDate | 2012-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.