http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070038799-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d9508d6163597255bedc50712bde98d7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2005-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_718036e5a69db2c27f72d8416ff5669c |
| publicationDate | 2007-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070038799-A |
| titleOfInvention | Preparation of Functional Miso and Soy Sauce Using Birch Sap |
| abstract | The present invention relates to a method of manufacturing functional miso and soy sauce prepared using Geoje water (Geoje medicinal water), which means sap of birch produced in Gayasan region, and the birch sap is collected and refrigerated at 4 ° C. After adding salt to a certain amount of sap to maintain a constant salinity is used. Soybeans are selected and sorted to prepare a conventional meju and then surface-dried in ocher for 1 hour. The functional miso and soy sauce of birch sap prepared in this way is contaminated with various germs that can be easily generated in the process of manufacturing general soy sauce, and has a deep aroma and taste, and birch sap functional miso and soy sauce containing active substances of sap. Was prepared.n n n Birch sap, Geoje water, Geoje water, ocher, salt, miso, soy sauce |
| priorityDate | 2005-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.