http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020069870-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_60dabf6dbee240c24a3c008a4970cf11 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2001-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81f52a07dd3c0ae3fdbd9c114980ebcd |
| publicationDate | 2002-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020069870-A |
| titleOfInvention | Functional miso and soy sauce with rice straw and seaweed |
| abstract | The present invention relates to a method of preparing meju by mixing Bacillus subtillis bacteria and seaweed powder cultured using rice straw into meju and a method of preparing soy sauce and miso prepared using the meju.n n n Bacillus subtilis in the present invention promotes the fermentation and the miso flavor and miso flavor of the miso as a bacterium is added to the finely crushed rice straw by paying attention to the well cultivation in rice straw containing water By culturing Bacillus subtilis and mixing the cultured Bacillus subtilis bacteria with boiled soybeans to prepare meju. In addition, seaweed is added to the miso and soy sauce of the present invention, which contains various enzymes and nutrients such as organic and other amino acids, and these enzymes and nutrients are decomposed into microorganisms together with soybeans, which help humans absorb digestion. It becomes a water-soluble substance. Soy sauce and soybean paste prepared by the above method can shorten the manufacturing period and at the same time obtain a composition having excellent antimutagenic, immunosuppressive effect and anticancer activity. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030043224-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101508362-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100544683-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101884369-B1 |
| priorityDate | 2001-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 24.