| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_418d549c42d813c269bc8b6713bb966f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-606
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-154 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2005-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6a59a481e4ad7bd8fe178e65682fecb |
| publicationDate |
2005-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20050079926-A |
| titleOfInvention |
How to make kimchi finely broken kimchi lactic acid bacteria food and drink |
| abstract |
The present invention relates to a method of using kimchi as a food and beverage by finely breaking kimchi in the form of fine particles. More specifically, anyone in the world can easily eat and drink without compromising the efficacy of various lactic acid bacteria and nutritional values naturally produced in kimchi. It is a method of transforming the form into a particle form so that it can be transformed. To this end, all kinds of kimchi, such as Chinese cabbage and radish kimchi, are granulated in the state of kimchi once soaked, and the raw materials before making kimchi are made into finely crushed granulated state to combine them to produce the efficacy of kimchi, etc. There is this.n n n The kimchi lactic acid bacterium is mixed with other kinds of lactic acid bacteria produced by Kimchi to produce mixed Kimchi lactic acid bacteria food and drink.The new kimchi lactic acid bacteria is mixed with other kinds of lactic acid bacteria food and drink. It is also manufactured. |
| priorityDate |
2005-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |