http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110125737-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2f21f5c63485f4c938dddaeb926eb257 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2116 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2010-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f26c6295026e520178aa05c793e01305 |
| publicationDate | 2011-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110125737-A |
| titleOfInvention | Effective marine-products and vegetable foods salted base-water manufacturing method to the learning ability improvement and memory |
| abstract | PURPOSE: A producing method of a curing solution of salted food is provided to offer isoflavone extracted from soybeans to the salted food for users to easily intake the isoflavone. CONSTITUTION: A producing method of a curing solution of salted food comprises the following steps: extracting isoflavone from a soybean immersion liquid having the pH of 4-8; and adding 250ppm or 500ppm of isoflavone into the curing solution. The extracting process of the isoflavone is performed for 7 days at the temperature lower than 10 deg C. |
| priorityDate | 2010-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 128.