http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102363139-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-70 |
| filingDate | 2016-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102363139-B1 |
| titleOfInvention | Method for Manufacturing Red-pepper Paste Using Grain Syrup |
| abstract | The present invention relates to a method for producing red pepper paste from Jocheong, which is used to prepare red pepper paste of uniform quality. Chocheong red pepper paste produced by the method of the present invention is prepared using high-purity coarse powder in which most of the starch is saccharified, so the flavor of red pepper paste is improved and storability is increased. Since the maturation of red pepper powder and soybean powder is carried out as a separate process, the quality of red pepper paste is uniform and manufacturing is easy. |
| priorityDate | 2016-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.