http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101891979-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101891979-B1 |
| titleOfInvention | Flavor enhanced seasoning sauce base using soy sauce residue and defatted soybean and method for preparing the same |
| abstract | The present invention relates to a seasoning improving seasoning using soy sauce and defatted soybean meal and a process for producing the same. According to the seasoning composition of the present invention and the method for producing the same, it is possible to use the soy sauce cake and the defatted soybean cake that are discarded in the soy sauce manufacturing process as a new food resource and can reduce the manufacturing cost, Can be produced. |
| priorityDate | 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.