http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101812048-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 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/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2015-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101812048-B1 |
| titleOfInvention | Manufacturing method of radish juice meju and manufacturing method of fermented sauce using the same |
| abstract | The present invention relates to a method for preparing meju using a juice instead of water and a method for producing a soup using a juice meju, comprising the steps of preparing a juice, a step of soaking the juice, , A shaping step of shaping meju into cooked meju, a topping step of shaping the meju, and a fermentation step of fermenting the topped meju. At this time, it may further include a drying step of drying the cooked beans and a second beating step of boiling the dried beans in the uncooked beans. The non-dried meju produced by the above-mentioned method contains both the meju and the jujube, so that the nutrition is rich and the taste is good. The various ingredients contained in the fruit juice are helpful in preventing cough, hemostasis, sore throat, disinfection and fever, eliminating mucus as well as removing food. The betaine ingredient in the juice extract protects the liver and relieves the hangover, while diastase ingredient promotes digestion, scalds and tastes. Especially, the soy sauce made by using the non - soy sauce meju is rich in nutrients because it contains ingredients that can not be found in the existing soy sauce, and when the same ingredients are used, a superior food taste can be obtained. |
| priorityDate | 2015-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.