http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100036661-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e9d9477efb7dd86d05b23313c02964ec |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 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/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2008-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19a65fb6a54be2818017217e42f1e1e5 |
| publicationDate | 2010-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100036661-A |
| titleOfInvention | Kochujang containing functional substance fermented with charcoal fermentation and its manufacturing method |
| abstract | The present invention relates to a kochujang containing a functional material fermented with charcoal fermentation, and a method for preparing the same, and more specifically, soybean fermented powder fermented with charcoal fermentation in kochujang prepared by adding wheat flour, wheat rice, syrup, and seasoning. The present invention relates to a red pepper paste containing fermented aging charcoal and a method for producing the same, which are characterized by high content of polyphenols, saponins, and reducing sugars by adding a black soybean fermentation extract and a functional substance. By fermenting garlic, deodeok and ginseng in the aging room, it controls the humidity inside the fermentation aging room while reducing irritating odor and transfers geothermal heat to the inside of garlic, deodeok and ginseng tissue by far infrared rays generated from ocher and germanium. Polyphenols, Saponins, and Reducing Sugars in Black Garlic, Black Deer and Black Ginseng There is a characteristic that can further increase the content of.n n n Gochujang, red pepper powder, wheat rice, last season, refined salt, mixed seasoning, soybean fermentation powder, black soybean fermented extract, black garlic, black duck, black ginseng, fermentation. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160101276-A |
| priorityDate | 2008-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 120.