Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f2e81d56518e8499892650fd4471b1eb |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
filingDate |
2002-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6bace251d460dfcc7188880ecf83354 |
publicationDate |
2002-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
KR-20020046272-A |
titleOfInvention |
Soybean paste comprising chito oligosaccharide |
abstract |
The present invention relates to a doenjang and soy sauce containing chitooligosaccharides improved with various physiological activities and low salt taste, such as anticancer activity, antimicrobial activity, body cholesterol improving action and hypertension suppression effect by immune enhancement and reactivation. Soybean paste containing chitooligosaccharide according to the present invention is a mixture of 16 to 17% by weight of meju fermented according to a conventional method, 1 to 5% by weight of chitooligosaccharide, 17 to 19% by weight of salt and the balance at room temperature. It comprises solids separated from the matured for aged to 60 days. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100479702-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112641031-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112641031-A |
priorityDate |
2002-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |