| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_39a79f23e45693a033117f7823dc78af
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_45de85c39d6f931b4036fa1e01a29e06 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate |
2001-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73085ae0a9b9c80ae93285dc5a907d34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca02e8a3445854ee8bf4965232e09af4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67dfd0fcc26cca736c4d73ac6bf76998 |
| publicationDate |
2002-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20020064850-A |
| titleOfInvention |
Soy sauce using Tricholoma matsutake mycellium and process for preparation thereof |
| abstract |
Intestine and its manufacturing method using the pine mushroom mycelium of the present invention is added to the water after immersing the grains adjusted to a concentration of 0.0001 ~ 10.0% (w / v) to increase and inoculate the pine mushroom mycelium 1 at 15 ~ 45 ℃ After culturing for 10 days, isolate the pine mushroom mycelium and its culture solution and add it to soy sauce, doenjang and red pepper paste, respectively, or add 1 ~ 1,000 times dilution of pine mushroom mycelium culture medium instead of water to prepare soy sauce and miso and adjust salt concentration. By preparing low-salt jang or by preparing soy sauce and soybean paste using meju fermented by inoculating Matsutake mycelium, there is an excellent effect of preparing functional jang that is given taste and aroma of Matsutake mushroom. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115530354-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101243168-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020042574-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030072492-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020072810-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007097575-A1 |
| priorityDate |
2001-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |