http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101784395-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2015-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101784395-B1 |
| titleOfInvention | Method for producing functional soy sauce and soybean paste, and functional soy sauce and soybean paste produced thereby |
| abstract | The present invention relates to a method for producing a functional intestine and a functional intestine thereof, and more particularly to a method for producing a functional intestine, which comprises the steps of boiling soybean curd in water, adding maltose and yeast to the boiled soybean curd and kneading, Adding water to the shells of green tea, green tea, green onion, clam and shell and heating them and adjusting the salinity to 15 ~ 22% by using salt to prepare green tea water; A step of aging the jar into which the green juice water and the meju have been added in the shade after being matured in the shade; and a step of separating the meju in the aged meats by filtration to make soy sauce and soybean paste . According to the present invention, the consumption of soybean curd is remarkably increased, and the flavor thereof is improved, so that consumption of soybean paste and soy sauce is also promoted. In addition, there is an advantage of doubling the functionality of soy sauce or soybean paste. |
| priorityDate | 2015-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.