| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_503b4404fe7971a6ec723d8b7a32122a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9f399d139058d1f1466499fdf2767deb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate |
2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2e5d68a0f6acb9d752903d1ab559692
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c9f69960fe21b03ddd0ef5c99729db3 |
| publicationDate |
2012-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20120103940-A |
| titleOfInvention |
Method of Making Fig Ferment |
| abstract |
The present invention relates to a method of manufacturing a fig fermentation, and more particularly, to a method of producing a fig fermentation product useful for health by aging figs with sugars to increase long-term preservation and containing various enzymes. The method for preparing the fig fermented product of the present invention includes a mixing step of mixing 50 to 150 parts by weight per 100 parts by weight of the fig, and a fermentation step of fermenting the mixture obtained in the mixing step. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200076982-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101485681-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102527154-B1 |
| priorityDate |
2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |