| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate |
2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2020-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2020-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102078461-B1 |
| titleOfInvention |
Food additives |
| abstract |
The present invention relates to food additives included in the soy sauce, red pepper paste, miso and other types of soy sauce and noodles, such as noodles, ramen noodles when mixed together when processing, more specifically a variety of additives made of natural materials powder or The present invention relates to a food additive contained in a tofu or noodle that can be processed into a liquid form and prepared during the production of tofu or noodle to further improve taste and flavor and prevent oxidation of food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102248062-B1 |
| priorityDate |
2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |