http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102332312-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2019-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102332312-B1 |
| titleOfInvention | A composition for making kimchi comprising phlorotannin and kimchi made thereof |
| abstract | The present invention relates to a seasoning composition for producing kimchi capable of improving the fermentation characteristics and quality of kimchi eaten as a staple food by Koreans, and to kimchi prepared by using the composition. In more detail, the present invention provides a composition that can be used in the production of kimchi for easy distribution by mixing a composition containing a phlorotannin component in the kimchi manufacturing process to improve the taste, color, and texture of kimchi, as well as improve storability and distribution thereof. It relates to kimchi produced using the composition. |
| priorityDate | 2018-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.