http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010111432-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f656a8cfe4f8860921a518a0af5cfed2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18ba2598f45fadab0e0943d2a5beeb9f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-218 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2000-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_635432c0ad3c6b800a1c55ac09aa404d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67be6774b8fe7d77e49f2e124d7ab81e |
| publicationDate | 2001-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010111432-A |
| titleOfInvention | Method for the Rapid making of Traditional Soybean Paste by Mixed Fermentation Process |
| abstract | The present invention relates to a method for preparing fast- acting traditional doenjang using complex fermentation properties, and more specifically, to rapidly decompose soybean protein through fermentation process of Bacillus subtilis Chungkukjang and Aspergillus oryzae. , Zygosaccharomyces rouxii and yeast digestion (Yeast Autolyzate) were added alone or mixed and aged at 10 ℃ -30 ℃ for 15-30 days. It is about.n n n Doenjang of the present invention does not change the moisture content according to the aging period, pH is 5.2 ~ 7.0 is a little higher than the traditional doenjang. The total nitrogen content was not different, but the water-soluble nitrogen was higher than general soybean paste from 1.6 ~ 1.68% at the beginning of soaking to 2.0 ~ 2.2% at the end of soaking. The amino nitrogen content in the late immersion is also very high, 250 mg% to 450mg%.n n n Free amino acids are high in glutamic acid, proline, leucine and lysine and generally low in cysteine and arginine. The production of traditional doenjang using Cheonggukjang was effective to shorten the ripening period, and it was evaluated to be generally good in overall acceptability compared to conventional doenjang. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11259550-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102117877-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010081782-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017039285-A1 |
| priorityDate | 2000-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.