| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f4508d36cd90890103c299ac719aada |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate |
2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b79262afc518d6bbd8362b4f2525deed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cae215973217932b62eb60d8f2f1cbc2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7982dd1f709cf804c26bde69ffc9547
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6d97087b00bd9b4a189972c502b0a0c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d79dcf30b663660ef9241d7fe317ef9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f00bcd753dc7fbefb39f77403397590c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f375216ea1eed3bcdd3fbf243dfd3979 |
| publicationDate |
2012-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20120072919-A |
| titleOfInvention |
Black bean fast-acting field having thrombolytic and antioxidant activity and its manufacturing method |
| abstract |
The present invention relates to a method for producing black bean fast-drying by fast fermentation using black beans and barley flour. Black soybean paste according to the present invention can be completed in 5 weeks, unlike the traditional doenjang prepared in the conventional method takes a long period of 5 months from the meju production to the maturation stage, and the taste and nutrition is superior to the traditional doenjang of the conventional method have. In other words, it is possible to drastically shorten the effort and time in the manufacture of soy sauce, and has the effect of promoting consumption of soybeans and barley by developing an excellent physiological activity of soybeans. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101700533-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106261789-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018531036-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150089321-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11571012-B2 |
| priorityDate |
2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |