http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102099381-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ee1ad5d818f06e819d9c710486b6f62f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 |
| filingDate | 2019-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f2f2450de68f857fc2df4484c3cedb8 |
| publicationDate | 2020-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102099381-B1 |
| titleOfInvention | Soba sauce and method for manufacturing the same |
| abstract | The present invention relates to a soba sauce manufacturing method and a soba sauce prepared by the manufacturing method, and the fishy smell of seafood such as anchovy added to make a soba sauce by hot water extract and cooling process of natural substances can be effectively removed. , By adding other additives and natural extracts, it is possible to improve the harmony between the deep richness of the seafood and the sweet and salty taste. In addition, it is possible to maximize the savory taste peculiar to the soba sauce, including the step of refrigerating and aging the soba sauce in a ripening high, and it relates to a soba sauce having a deep flavor by allowing it to be circulated as a raw solution rather than a concentrate. |
| priorityDate | 2019-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 123.