http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130104704-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_960723dc316b98b6a7f807eae726c517 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2012-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fc9ed9f670988d21d4890e334b2dd52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e6bf4870a3a56249633e7b074b3c29a |
| publicationDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130104704-A |
| titleOfInvention | Functional meju and miso and its manufacturing method |
| abstract | The present invention relates to a functional miso comprising apples, ginseng, red ginseng, and the like, and a method of manufacturing the same, wherein the apple or ginseng is dried at one or all selected from dried apple powder or ginseng powder and salt at room temperature (cool place) 5) to 25% by weight, 60 to 75% by weight of one or all of the selected method of making miso, and dried or dried apple or ginseng powder of apple or ginseng powder. It relates to a miso characterized in that it contains 10 to 20% by weight of salt, the apple or ginseng is a residue after the first processing, including juice, wine, or using less apple or ginseng, commerciality of fermented products, Ingestion prevents lifestyle diseases such as diabetes / hyperlipidemia (chronic metabolic disease), and enables high value-added realization. |
| priorityDate | 2012-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 563.