http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040078612-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_23184b269bc76487313a2ec5b0922749 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2004-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15225f43063de325c7b350bf4960c7f3 |
| publicationDate | 2004-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20040078612-A |
| titleOfInvention | Drink with fermented soybeans mixing lactic-acid ferments and manufacturing method of that |
| abstract | The lactic acid bacteria Cheonggukjang beverage of the present invention and a method for producing the same are fermented in a fermentation chamber made of boiled soybeans, dried and then made into a powder, and then mixed in a proportion with lactic acid bacteria fermented milk to produce a sol form, a drink and its It relates to a manufacturing method.n n n The manufacturing method of the present invention includes the steps of (1) washing and soaking the selected and harvested soybeans, (2) taking out the soaked soybeans and boiling them in boiling water in a traditional conventional brewing pot or steamer, and (3) In a fermentation chamber, spreading the noodles on a flat rice straw flattened, the beans boiled in step 2 of the above step to a predetermined thickness and covered with a thick cotton quilt and fermented with natural bacteria of ocher, and (4) fermented soybeans Drying in the state, and (5) finely pulverize the dried soybeans mixed with the lactic acid bacteria fermented milk in a certain ratio to proceed to the sol state.n n n Therefore, the present invention not only has improved the quality and taste as an excellent improved nutritional food using traditional Cheonggukjang, but also has excellent effects on maintaining the health of the body and various adult diseases, and is expected to meet the tastes of consumers seeking newness. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100583798-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101136188-B1 |
| priorityDate | 2004-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 200.