| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d43bd86dbd81e7e3117012df51450f58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4aaf127397fd5f114d8bfee1628e155e |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2016-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f2fc5c8ff9b30e949eb9cbe8f7297b1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6cf9e88fda1b15d639d9be1288e4c8f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1895ac2ff81a9458b488587493a5e04d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d82d8b8a603b7ebe4eaa11ff4dd4e699
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3d3b5b7b88f8125ac1344106e57ad0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_754ecd987bf5beaee8ae69b483ca939d |
| publicationDate |
2017-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101735058-B1 |
| titleOfInvention |
Composition of low-salt Myungran-jeot and Changran Jootkal using Chinese pepper and Method for Manufacturing the same |
| abstract |
The present invention relates to a sprouts and a sauce of a sprout cultivated by adding an acidulant extract to the sprouts, and a preparation method thereof. In the present invention, the optimum extraction conditions for maximizing extraction of the active ingredient (Sanshool) which increases taste intelligence in Sancho were selected through the reaction surface analysis method. By using this, the salt and the salt contents were remarkably improved , But can also be used to produce a manchus roe and chanterelle composition having excellent taste, texture, taste and flavor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200020132-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200020133-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102268577-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220115150-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210045213-A |
| priorityDate |
2016-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |