http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101489260-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2013-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101489260-B1 |
| titleOfInvention | Manufacturing method of Barley Gochujang with Darae and Barley Gochujang with Darae |
| abstract | The present invention relates to a process for producing a multi-barley kochujang and a multi-barley kochujang. According to the present invention, the barley is fermented after steamed in barley, the soybean bean is boiled, the water is cooled, and the mixture is mixed with the sun-salt to make a sparkling water. Then, fermented barley, ginger, meju powder, red pepper powder, Make a tea mixture and mature. Next, the aged primary mixture is mixed with the mixture of the dalla enzyme and red pepper powder to make a secondary mixture, and then aged. Darae enzyme is prepared by fermenting the fermented milk with sugar and sugar. According to the present invention, it is possible to add a sweet and deep flavor of kochujang to Korean kochujang while keeping the unique flavor of the kochujang by mixing it with the aged primary mixture, instead of mixing the melanin enzyme from the beginning and aging it. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160099201-A |
| priorityDate | 2013-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.