http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101581159-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d8f7dc943968ba13168f7d6826514ed7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-221 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-3252 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2015-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7169fa01875af0137f20b22b0de80239 |
| publicationDate | 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101581159-B1 |
| titleOfInvention | A salted sauce composition containing allium hookeri extracts and the process for the preparation of kimchi by using the same |
| abstract | The present invention relates to a jujuba composition containing a tangerine extract and a method of preparing the same using the tangerine extract (S1), wherein the sardine, the tangerine extract and the salt are mixed at a weight ratio of 5: 1: 1 to 3: 1: Aging at 13 to 15 캜 for 6 to 12 months in a light-shielded container; (S2) crushing and aging the aged material to remove the immersed material; (S3) boiling the supernatant from which the immersion water has been removed to remove impurities, and then filtering the filtrate using Korean paper; (S4) further adding to the obtained filtrate 5 to 15% by weight of chrysanthemum triangle or 0.2 to 1% by weight of a trichome extract based on the total weight of the filtrate; And (S5) storing the mixed solution at a temperature of 0 to 1 DEG C for 6 to 8 days, the shelf life of the trihydrate-containing cheese prepared according to the present invention is reduced while the odor and salty taste of the trihydrate are reduced, The unique useful ingredients can be retained and functionality can be added, and the texture of the kimchi is improved during the manufacturing of the kimchi using the same to increase the crispness, and the flavor of the kimchi can be felt well with the raw material, have. In addition, it is anticipated that it will be a traditional food of Korea which is recognized as a functional well-being food which is beneficial for health, which is added to the efficacy of Kimchi, |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101879552-B1 |
| priorityDate | 2015-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.