| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f4508d36cd90890103c299ac719aada |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-69
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2011-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f00bcd753dc7fbefb39f77403397590c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c79976ef8d2d9a78dae2e54aab36434
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bc569c78769de5f70628a79f9897178
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c461903baaa884d18e041d8a32c79884
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c56f4cd293a53879ba46f1b7fcfd8412
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7b576065b8a08d920480df7319f21a7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9cc1f4a56dee090d3688a9c166439f1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f375216ea1eed3bcdd3fbf243dfd3979
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be659db90a2c564842de3179e420cfce |
| publicationDate |
2013-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20130066058-A |
| titleOfInvention |
Jangju containing fermented lacquer extract for food and its manufacturing method |
| abstract |
The present invention provides a method for producing traditional kochujang comprising the step of fermenting by adding fermented lacquer extract to brine added during the production of meju or during the preparation of soy sauce. The traditional Jangjang prepared by the method of the present invention has a much higher content of various organic acids than the conventional Jangjang, providing excellent flavor and containing fermented lacquer extract, which has been removed from toxicity, and is excellent in anticancer effect and adult disease prevention effect. . In addition, the fermented lacquer extract contained in the present invention has no antimicrobial activity against the existing microorganisms of microorganisms, and can help significantly reduce the fermentation period of the soy sauce such as soy bean paste by helping the growth of enteric microorganisms. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200081948-A |
| priorityDate |
2011-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |