| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7b2604c66bc78a7363679b60c232f52c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate |
2002-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f9f5bacffd8ecc0d9f055d57ff4180f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29126a34d7276da4f95f2c3b2ce94cbb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb5a43dd5c1e1b5e5a6dc6a7de0f7a65 |
| publicationDate |
2004-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20040061992-A |
| titleOfInvention |
The Method of Koji Making for Reduced Hotness Gochujang, and The Koji Made by The Method and Gochujang Made by The Koji |
| abstract |
The present invention is a means for reducing the spicy taste of red pepper paste, adds a predetermined amount of red pepper powder to the starch raw material at least one or more times at any time from entry to departure, capsaicin or / and the action of the enzyme secreted by the end Disclosed is a method for preparing kochujang koji with reduced dihydrocapsaicin content, koji produced by the same method, and kochujang prepared from the koji.n n n According to the configuration, it is possible to lower the spicy taste while maintaining the color of red pepper powder as it is possible to manufacture a wide variety of products that meet the consumer's preference. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200064022-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101138286-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100653166-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100957186-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018066966-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100869083-B1 |
| priorityDate |
2002-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |