http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050078622-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aa7fad0943bfbd04a30c532d4d7b5ef7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e25f06770a5ddd01b912f5dd985f5bbd |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2004-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a6ac23147c8925229df7ed84c565f02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08f582ea694b0bca44c3552c9e9289ca |
| publicationDate | 2005-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050078622-A |
| titleOfInvention | A manufacturing process of the korean zanthoxylum schinifolium toenjang(soybean paste), gochoojang and ganjang |
| abstract | The present invention relates to a method of manufacturing doenjang, red pepper paste and soy sauce added to the Korean herbaceous ingredient and efficacy, and more particularly, the natural vinegar distributed in the mountainous region of Korea and the most active ingredient (e.g. From July to August, the stems, leaves, and fruits (1/2 ripe) are picked and selected, and then made into powder through a certain process or mixed with the ingredients of miso or soy sauce. It further contributes to the development of the national health and food industry by producing and providing doenjang, red pepper paste and soy sauce, which adds to the taste and aroma, as well as the pesticide effect and potency. Development of the agricultural industry by cultivating and increasing the income of farmers, and furthermore, fermented foods with our excellent plants and their efficacy It is intended to help the national advancement by informing the world market. |
| priorityDate | 2004-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.