http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101921380-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-202 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-08 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2016-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101921380-B1 |
| titleOfInvention | Manufacturing method of Korean Kochujang sauce added with pomegranate concentrate |
| abstract | The present invention relates to a method for preparing a pomegranate sauce containing a pomegranate juice concentrate, comprising the steps of: washing a pomegranate with water, removing water, and then juicing the pomegranate juice to produce a pomegranate juice; A second step in which the pomegranate juice is filtered under reduced pressure and concentrated under reduced pressure to prepare a pomegranate juice concentrate; A third step of producing Katsuo-bushi tiller broth; A fourth step of preparing a pomegranate juice concentrate containing pomegranate juice concentrate, pomegranate juice, garlic powder, ginger powder, honey, And a fifth step of aging the koji sauce sauce added with the pomegranate juice concentrate. The method of producing a pomegranate juice concentrate containing pomegranate juice concentrate according to the present invention is characterized in that pomegranate is juiced, filtered under high pressure and then concentrated under high pressure so that the active ingredient of the pomegranate can be extracted as much as possible. The concentrate is excellent in taste and efficacy, and has the remarkable effect of improving the peculiar taste of kochujang by adding pomegranate juice concentrate and Katsuobushi kelp. |
| priorityDate | 2016-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 263.