http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060006454-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ec6dbeb89aef4819a2b96aa33365eba |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2004-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e7ce40d8c0d5be86ffe5e930ce515eb |
| publicationDate | 2006-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060006454-A |
| titleOfInvention | Cheonggukjang Manufacturing Method and Cheonggukjang Composition |
| abstract | In the present invention, by using the rooibos tea to enhance the antioxidant effect of the cheonggukjang, and addition of minerals, to perform the deodorization of the cheonggukjang and improve the productivity and storage properties of the production of the cheonggukjang and the cheonggukjang composition is disclosed.n n n To this end, the present invention is to produce a cheongukjang from boiled soybean (meju) and Bacillus subtilis (Bacillus subtilus), drying the rooibos tea finely to produce a rooibos tea by drying the Cheonggukjang prepared in this material preparation step Cheonggukjang drying and material grinding step of crushing dried Cheonggukjang and rooibos and mixed packing step of mixing and packing Cheonggukjang powder and rooibos powder produced in this material grinding step.The mixing ratio is 90 ~ 99% by weight It is characterized in that the mixture of rooibos powder 1 to 10% by weight.n n n In addition, the mixed packaging step is characterized in that the mineral contained in the rooibos tea and hot water extracted when cooking the cheonggukjang is mixed in the powdered cheonggukjang, characterized in that the antioxidant flavonoids contained in the rooibos tea is added to the powdered soybean paste.n n n In addition, in the mixing and packaging step, the flavonoids contained in the rooibos tea is diffused in the Cheonggukjang powder, characterized in that to remove the odor of Cheonggukjang. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102302978-B1 |
| priorityDate | 2004-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 229.