| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b066d4e0e243aefd2ab9fddf757db1b0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6ef701f30cc7ab607a64ac6ff4dee92c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-542
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-204 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate |
2018-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_514a48a78558e8a2ca2eec0d2eddf454
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bdfedc936d1cd2d060bb0d28c15e56f2 |
| publicationDate |
2019-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101973902-B1 |
| titleOfInvention |
Coagulation of soybeans using edible insects and preparation of insect soy sauce using the same |
| abstract |
The present invention relates to a method for producing soy sauce using an insect and a soy sauce produced thereby, and provides a method for producing soy sauce using edible insects such as white spotted moth larva, cricket and brown goat larva. The insect liver of the present invention is prepared by mixing 0.5 to 2 parts by weight of germinal germ with 100 parts by weight of dry edible insect powder and then making a moisture content of about 40 to 45% to prepare a soybean koji mixture. After the soybean koji mixture is fermented, Soy sauce coagulated mixture is prepared by mixing 15 ~ 25% salt water with fermentation. Aspergillus oryzae or Aspergillus sojae may be used singly or as a mixture or further include Bacillus subtilis or lactic acid bacteria. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102342477-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102519704-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210082704-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220077410-A |
| priorityDate |
2018-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |