| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5f6094d49b015b90f9eb96bfce89fdad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cbc17737e50a9f25e22e0133e2c7ba91 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 |
| filingDate |
2018-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d111840b215d7f1cbaec1e43967653b |
| publicationDate |
2019-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102029008-B1 |
| titleOfInvention |
Manufacturing method of toasted and seasoned laver with a functional food additives |
| abstract |
The present invention adds 0.1 to 0.2 parts by weight of red ginseng fragrance to 100 parts by weight of oil applied to seaweed to divert functional flavors from oil, and during the second roasting, adds 0.01 to 0.05 parts by weight of red ginseng powder to 10 parts by weight of salt powder. It provides a low salt functional flavor with the addition of relatively less salty red ginseng flavor and powder while providing silver functionality. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230049138-A |
| priorityDate |
2018-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |