http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050047231-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2df73a4b169c4e558d84afc8eb34943e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-306 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2003-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5cc772c55a518852c2b8de734d651619 |
| publicationDate | 2005-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050047231-A |
| titleOfInvention | Manufacturing process of bean-paste soup prepared with ground fermented soybeans |
| abstract | The present invention by using bamboo charcoal and amethyst to produce far-infrared rays and minerals in the production of Cheonggukjang, it is beneficial to the health of the human body and can prevent various modern diseases, without the disgusting smell while maintaining the shape of soybeans with a light and savory taste and , Soaking soybeans soaked in water in order to provide a cheonggukjang that young people can enjoy deliciously with the charm of crunchy taste, such as chewing soft fruit when cheongcheongjang; Putting soy beans into a pot and boiling when the beans begin to boil; Preparing fermented soybeans in which boiled soybeans are placed in a native bamboo colander, drained, and then covered with dried bamboo leaves and covered with bejaja soaked again in mineral water; Fermenting for a certain period of time while maintaining a constant temperature with dry wood, bamboo leaves, bamboo charcoal and amethyst in a fermentation chamber with good natural sunlight and good air circulation; Fermented soybeans are mixed with red pepper powder, roasted soybean powder, and roasted salt in a mixer to produce a cheonggukjang. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102455954-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100845120-B1 |
| priorityDate | 2003-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.