http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102002337-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81100b6c4050f0168a0053d87073ffb1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2019-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ae3e501ed0f6cf38b56f7038a9d3ba8 |
| publicationDate | 2019-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102002337-B1 |
| titleOfInvention | A manufacturing method of Cheong Kuk Jang having red ginseng paste |
| abstract | The cheonggukjang produced by the method of the present invention is supplemented with the cold properties of black beans by further adding the ginseng of warm ginseng which has a warm property during the fermentation, and at the same time, various nutrients such as vitamins, minerals, It can contribute to the improvement of the public health by providing rich chungkukjang, and it is possible to increase the nutritional value and the diversity and the commerciality of the cheonggukjang because the active ingredient of red ginseng can be taken together. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210110909-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021167311-A3 |
| priorityDate | 2019-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.