| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99e6a15ac309db811ee73d48993a0ddb |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate |
2017-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99a7250ef6df57e4376a9cba9dbb7190
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_887980167c048121e0419b68864d69ac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa2a9cfe4a72f6e9557d539f4a54e94d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff776a9460f6136bb93780216e7f6eda |
| publicationDate |
2018-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101917534-B1 |
| titleOfInvention |
Vegetable Brown Sauce with enhanced taste and anti-oxydant property and preparation method thereof |
| abstract |
In the present invention, a plant herb complex extract and a source stock of chungkukjang fermented with a strain of Bacillus amyloliquefaciens MGD02, a vegetable brown which has a high palatability and a high physiologically active substance, A source and a method of manufacturing the same are disclosed. The vegetable brown sauce according to the present invention is 100% vegetable and excellent in palatability, has superior nutritional and antioxidant activity, can replace the meat source that meets modern health-oriented trends, and can be used as a sauce suitable for vegetarians to be. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102199387-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200117321-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200117320-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102231913-B1 |
| priorityDate |
2017-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |