http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060020593-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7fa86295f7cf7a507482536655fe792f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2005-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fbfc379cd62dbeac8744b0aed195a66 |
| publicationDate | 2006-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060020593-A |
| titleOfInvention | Method of manufacturing Doenjang matured at low temperature using desalted marine deep water |
| abstract | Disclosed is a method for preparing low-temperature matured miso using desalted marine deep water.n n n The present invention comprises the steps of: (a) soaking soybean in desalted marine deep water and heating to obtain cooked soybean, followed by microbial and fermentation to form almeju; (b) soaking the almeju in deep salt water of desalted water, adding salt to have a salinity of 14 to 16, and fermenting at 5 to 10 ° C. for 5 to 9 months to form miso; And (c) mixing the soybean paste with 30 to 40 parts by weight of rice with respect to 100 parts by weight of soybean and having a salt level of 7 to 8, and then laminating a metal layer and a pigment layer on one surface of the sheet-like polymer material. By using the shade member characterized in that the only required wavelength of sunlight to be selectively irradiated and fermented for 5 to 7 months to obtain low-temperature matured miso; characterized in that it comprises a lower, the salinity of the miso adult It is suitable for the prevention of diseases and the taste and taste of children, and has a beneficial effect on the prevention of atopic diseases due to the rich and rich minerals and nutrition of deep water. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100887514-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100704924-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100823039-B1 |
| priorityDate | 2005-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.