http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102325581-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2020-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102325581-B1 |
| titleOfInvention | Soybean paste using walnut and manufacturing method for the same |
| abstract | The present invention relates to soybean paste using walnuts and a method for manufacturing the same, and to provide a walnut soybean paste having improved palatability by improving an activation effect and improving flavor, and a method for preparing the same. The present invention is a process for preparing walnut meju by mixing boiled beans and walnut fruits in a 9:1 weight ratio; A process of obtaining an extract by mixing dried loofah fruit, dried beets, and water in a weight ratio of 0.5:0.5:9 and then heating and concentrating at 100-120° C. for 6-8 hours; A process of obtaining brine in a salinity range of 16 to 18% by adding salt to the extract; The process of primary fermentation for 40-60 days at a temperature of 15-20 ℃ by mixing the walnut meju and the brine prepared using the extract in a weight ratio of 1:3 to 1:5; After the primary fermentation process, the process of separating and pulverizing meju corresponding to the solid part from the liquid phase, and fermenting the second fermentation for 3-6 months at 20-30℃; It is characterized in that it comprises a. |
| priorityDate | 2020-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 153.