| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R1-69 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate |
2016-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2018-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101929346-B1 |
| titleOfInvention |
Manufaturing method of a rice nuruk using aspergillus oryzae 83-10 and rice nuruk manufactured by same method |
| abstract |
The present invention relates to a method for producing rice noodles using Aspergillus oryzae strain 83-10 and a method for producing the rice noodle produced by the method. The rice wine produced by the method of the present invention is low in amino acid content, low in soluble solids and reduced sugar content, and excellent in color and flavor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230071371-A |
| priorityDate |
2016-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |