http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101515624-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2013-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101515624-B1 |
| titleOfInvention | manufacturing method for fermented soybeans improved flavor |
| abstract | The present invention relates to a method for producing a cheonggukjang having improved flavor, and more particularly, to a method for producing a cheonggukjang having improved flavor by applying a sauce capable of improving the flavor on the surface of fermented soybeans to reduce the unpleasant odor of chonggukjang, The present invention relates to a manufacturing method of a cheonggukjang. A method of manufacturing a cheonggukjang which improves the flavor of the present invention comprises a washing step of washing the soybeans, a step of boiling the washed soybeans in water, a step of putting a face wrapping cloth on the bottom of the fermentation chamber, a step of putting straw on the cotton wrapping cloth, A fermentation step of fermenting the fermented soybeans for 3 to 6 days while maintaining the temperature of the fermentation chamber at 32 to 40 DEG C; and a step of applying a sauce containing the ground flour to the fermented soybeans And a coating step of forming a source coating layer on the surface of the fermented soybean. |
| priorityDate | 2013-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.