http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100120535-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d5ec565c462badcb9fa680ffab2e9e68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2abc4f3162034ad9389e9d6aa263cf2f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2009-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6ea5e717244b8dc7893aca4c0cb12d0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3037b22c0d2027bc45dac3b0a658df20 |
| publicationDate | 2010-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100120535-A |
| titleOfInvention | Soybean Paste, Soy Sauce and Manufacturing Method Using Sweet Potato |
| abstract | The present invention relates to soybean paste, soy sauce and a method for producing the same using sweet potato. The present invention comprises the first step of washing the beans and sweet potatoes and then boiled with Jijangsu and then molded into meju; 2 steps of natural molded fermented meju for 5 to 10 days at a temperature of 28 ~ 30 ℃ and then hung with straw and dried for 3 to 6 months in a well ventilated place; Washing the dried meju through the two steps, and immersed in jijangsu brine having a ratio of jijangsu and salt of 10: 1 ~ 3 (wt%) and immersed for 30 days to 40 days; After the step 3, the fermented meju is separated from the Jijangsu brine, and mixed with the fermented whole wheat flour, salt, and seaweed fermentation solution, and then includes four steps of ripening for 1-2 years.n n n The present invention increases the flavor of soybeans and soy sauce by applying sweet potato to soybean paste and soy sauce, and adds the effects of sweet potato to soybean paste and soy sauce. It also has the advantage that it can be spotlighted as a healthy food for young adults and foreigners. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200025411-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101311902-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101349821-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101222083-B1 |
| priorityDate | 2009-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.