http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101793933-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-318 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-273 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2015-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101793933-B1 |
| titleOfInvention | Functional Gochujang Having Antioxidant Activity and Whitening Effects and Manufacturing Method Thereof |
| abstract | The present invention relates to a process for producing functional kochujang having antioxidative activity and whitening effect. More particularly, the present invention relates to a method for producing glutinous rice, which comprises the steps of boiling glutinous rice in a pot and boiling it, sifting the malt with a sieve, mixing the glutinous rice with maltitol, and adding the glutinous rice to the soy sauce, The method comprising the steps of mixing Cheonggukjang powder, yam powder, salt, mackerel extract, green tea extract, green tea extract, rhizome leaf extract, zucchini leaf extract and citron extract, and mixing the mixture with the alcohol and aging the mixture. This is a method for producing functional kochujang having a whitening effect. The blend ratio of the raw materials was 22.1 to 30.0% by weight of red pepper powder, 9.0 to 10.0% by weight of meju powder, 8.0 to 9.5% by weight of chungkukjang powder, 18.0 to 20.0% by weight of glutinous rice, 2.0 to 3.0% , 4.5 to 5.0% by weight of yam, 1.0 to 4.9% by weight of extract (cane wormwood, green tea, green leaf, zucchini leaf, citron) and the balance purified water. The functional kochujang of the present invention provides an antioxidant activity, a whitening effect and an effect of making the color of red pepper paste redder and better. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200141648-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102314895-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102300136-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102300145-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102314896-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102314230-B1 |
| priorityDate | 2015-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 192.