http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120137665-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67fd10196bedbd321a6131262374794e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-00 |
| filingDate | 2011-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2fbc2616598a5c25b83556a8958141d0 |
| publicationDate | 2012-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120137665-A |
| titleOfInvention | Fermentation composition for food addition using jade bacteria and its manufacturing method |
| abstract | The present invention relates to a natural vitamin composition obtained by fermenting natural products with useful microorganisms, such as jade jade (菌 玉 과) and a method of manufacturing the same, traditional fermented foods Kimchi, soy sauce, red pepper paste, miso, Chunggukjang, lactic acid bacteria, yeast, Kochobacteria, Cultivating photosynthetic bacteria + yeasts (mixing photosynthetic bacteria and yeasts in a 1: 1 weight ratio) separately, mixing each cultured bacteria at a predetermined ratio, and re-incubating the mixture containing sugar or molasses. Iii) making step, washing the natural product containing fat-soluble vitamins and natural products containing water-soluble vitamins, drying, pulverizing them into their respective powders, mixing each prepared powder with the prepared jade and fermentation in a predetermined ratio. Fermentation and drying in a shaker to make powder, and each fermented powder prepared is mixed at a predetermined ratio and A mixture of bacteria and 30% by weight comprises the steps of creating a fermentation powder was dried in a fermentation yaktanggi. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200023918-A |
| priorityDate | 2011-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.