http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110085637-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1c31feb2f2beaf027bf308121bd8b01e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c9aa949ad1107ad97a4b1d2f18ae1ee1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2010-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_784ba3a199251adf9a327ff13d1ce786 |
| publicationDate | 2011-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110085637-A |
| titleOfInvention | Fermented soybean sauce including the pear extract and its process |
| abstract | Korea is superior in quality to other countries due to its natural environment. Namyangju, for example, is famous for its agricultural products produced in the natural environment. However, due to the overproduction of ships, the market is difficult and economical. However, many efforts have been made to increase the added value by processing primary products. Among them, the pear juice is processed and sold, but it is difficult to sell during the year and inventory management is difficult, so profitability of pear producers is falling. If you look at the royal road to pears, the most consumed raw fruit is processed into pear beverages to promote consumption. Foods that can't be missed when slept at home or in restaurants are hungry. Namyangju Mukgol Pear has been recognized as a global fruit since its export to Hong Kong and Japan in 1997, and it won the grand prize at the Gyeonggi-do pear fair in 2000. Currently, it is grown in more than 500 farms, including Byeonnae-myeon, Namyangju-si. Pear is a deciduous tree belonging to the genus Pyrus, and Korea is one of the four major fruits that were cultivated nationwide by introducing varieties quantified in Japan in 1906. Pear not only contains sugars, organic acids and vitamin C, but also has a unique scent, so it has a good taste and is mainly consumed as raw fruit. However, the consumption of raw fruit is limited, and since 1966, it has been commercialized as a beverage, which is a processed product of pears, expanding its marketability, and is widely used as a main raw material for various dessert foods. These ships are mainly used for the seasoning sauce of meat, and partly used for bulgogi sauce, but there are many restrictions on sales and consumption. The present invention is to improve the brewed soy sauce through the natural fermentation process using our excellent pear to provide a soy sauce having the best flavor. The present invention has been developed a fermented juice-added brewed soy sauce mixed with the stock water containing the pear juice soybean and soy sauce made of soybean and wheat, and also developed a new process for producing the brewed soy sauce. The addition, fermentation and production process of these new pear juices could provide our soy sauce as a new globalized seasoning material, leading to the promotion of consumption of pears and the increase of farm household income, which are particularly problematic in high-volume production. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103315270-A |
| priorityDate | 2010-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.