| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a18128d4ebe30fbd74b2a1bf96c87483 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate |
2005-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70b5f09940839433b42bea2ec302eb09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61f59b78c92b3eb324576f9b53ad017d |
| publicationDate |
2006-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20060114568-A |
| titleOfInvention |
Preparation method of Hongmi Cheonggukjang using Hongguk bacteria and its use |
| abstract |
The present invention relates to a method for preparing fermented soybean paste using Monasus sp.n n n The present invention relates to the production of fermented Cheonggukjang, which enhances the cholesterol suppression ability of Hongguk while increasing the effectiveness of Cheonggukjang. To prepare a functional Hongmicheonggukjang, the taste and taste of Hongguk rice were increased.n n n In addition, the fermented Cheonggukjang prepared by the manufacturing method of the present invention can be used as a main ingredient of the health supplement. |
| priorityDate |
2005-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |