http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101991788-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e37d34a890b0c0e8abd9e310b99e3c34 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-40 |
| filingDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70b5fc2bc0d33f8e47eb29aca9b176b3 |
| publicationDate | 2019-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101991788-B1 |
| titleOfInvention | Manufacturing method of powdered vitamin soy paste |
| abstract | The present invention relates to a powdered vitamin doenjang manufacturing method, which maximizes the convenience and functionality of Korean traditional doenjang, and adds vitamins, which are essential nutrients, so that they can be easily sprinkled on dishes or beverages. In order to eliminate the feeling of discomfort to the children, the ovary of the pufferfish was removed and the pufferfish prepared in slice form was dried at 37-40 ° C for 10-14 hours. The soybeans were kept at 15-25 ° C at room temperature A step S1 called for 11-13 hours; The dried pussy liquor and the so-called soybean, which have been subjected to the step S1, are mixed at a weight ratio of 1: 9 to 1:10 to prepare a first mixture. Then, the mixture is steamed for 1.5 to 2 hours in a autoclave and steamed for 25 to 35 minutes S2); After the step 2, the mixture of the soybean sprouts was mixed with the primary mixture at a weight ratio of 1: 0.7 to 1: 0.85 to prepare a secondary mixture, aged at 37 to 40 DEG C for 10 to 14 hours, Drying at 32 DEG C for 16 to 20 hours (S3); The tertiary mixture prepared by mixing the dried secondary mixture with the fruit juice containing pus powder, the apple juice, the mandarin juice and the lemon juice is aged at 15 to 19 ° C for 3.5 to 5 hours (S4) drying at 37 to 40 ° C for 16 to 20 hours, and in step S4, 1 to 3 parts by weight of powdery pomace powder, 6.5 to 10 parts by weight of apple juice, 10 to 10 parts by weight of mandarin orange juice, 6.5 to 10 parts by weight of mandarin orange juice, and 0.7 to 1.7 parts by weight of lemon juice, wherein the natural sugar further comprises a stevioside component Of stevia leaf at 72 to 78 캜 for 1.5 to 2 hours, wherein 0.5 to 1.2 parts by weight of natural stevia leaf is considered based on 100 parts by weight of the second mixture. |
| priorityDate | 2018-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.