http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120134308-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a70ff5e81253af40892b5fa5adf98f1c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2011-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e992645f54970d9518a5f5e049411ff |
| publicationDate | 2012-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120134308-A |
| titleOfInvention | Method of preparing functional kimchi containing high calcium of natural fermentation and kimchi prepared by the method |
| abstract | The present invention relates to a method of producing functional kimchi containing high calcium of natural fermentation and kimchi prepared by the above method, and more particularly, pickling step of cabbage, which is the main ingredient of kimchi, in an aqueous salt solution; Dehydration step of removing a certain amount of water from the pickled cabbage; Primary kimchi preparation step of mixing radish, green onion, garlic, ginger, glutinous rice paste, chili pepper, fish sauce, shrimp salt, salt, sugar and seasonings; To add to the kimchi the natural fermented calcium in solid solution, which is liquid calcium or dried powder calcium in which calcium carbonate or algae calcium is dissolved in a calcium dissolving solvent mixed with apple cider vinegar, phosphoric acid, lactic acid, citric acid, kelp extract and malt extract Second kimchi preparation step; Tossing the second kimchi evenly in the outside and the inside of the water-dehydrated cabbage to adjust the salt concentration; And adding fermented soybean paste to the soaked kimchi, and fermenting and ripening in refrigeration. The method relates to a method of preparing functional kimchi containing high calcium of natural fermentation and kimchi prepared by the above method. Kimchi according to the present invention can be ingested evenly lactic acid bacteria and necessary nutrients beneficial to the human body only by the intake of kimchi can be supplied with balanced nutrients, due to the contained calcium components can prevent various treatments and various adult diseases, without sour You can keep kimchi for a long time. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104886519-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104886519-A |
| priorityDate | 2011-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.