http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101753966-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | 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/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101753966-B1 |
| titleOfInvention | Moringa pepper paste and preparation method thereof |
| abstract | The present invention relates to a method for producing fermented soy sauce comprising: (a) preparing a fermented soy sauce comprising moringa; (b) mixing 57 to 60 parts by weight of the fermentation product of the Moringa brine extract of step (a) and 31 to 33 parts by weight of red pepper powder; (C) heating the fermented broth and the red pepper powder in step (b); (c) adding 7 to 9 parts by weight of honey to the fermentation vessel; and (d) And (e) aging the sealed kochujang of step (e) for 45 to 60 days. The method of manufacturing the meringa kochujang of claim 1, , It provides easy intake of Moringa, which has excellent nutrients and excellent functional ingredients, which contributes to public health. |
| priorityDate | 2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.