| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ec4089ccc9814e017f8208776b15e4e3 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B29C2945-7604 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B29C45-7312
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B29C45-78 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate |
2002-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d70e05ccf3f7bf2b1b60a569b6ca63c8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51946c348b03f269c92b2f9aa9ce37e5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_959a9732dbeaed2d054e71f1e14628fa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a843a82f2882bec6f0342caf5edd879
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f28800aefacbc826d979a0945472a88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58e306dda47dce4d95c6ec522d0e7fd7 |
| publicationDate |
2003-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20030068896-A |
| titleOfInvention |
Preparation of red yeast rice soybean curd containing monacolin K and composition the same |
| abstract |
The present invention relates to a method for manufacturing tofu using red yeast fermented with Monascus sp . In rice, and tofu tofu after crushing red yeast rice containing monacolin K into fine powder. The present invention relates to a composition of a new healthy tofu which is a new healthy tofu that can expect the physiological function of monacoline K while maintaining the inherent taste and nutrition of soybean curd, and a method of manufacturing the same. |
| priorityDate |
2002-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |