http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140083239-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c9f1c438e22881babea1fe3d07f1919b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2012-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35df0851673bcd5141053ff5a1f0b2e9 |
| publicationDate | 2014-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140083239-A |
| titleOfInvention | A manufacturing method of jibjang |
| abstract | This study was conducted to investigate the effect of fermentation process of Meju on the fermentation of meju and fermentation of fermented soybeans in far - infrared irradiated atmosphere. It is an invention of the field to obtain a sweet potato and a sweet potato with a sweet taste. The present invention relates to a method of manufacturing an artificial sweetener, which comprises preparing meju lumps ranging from 3-4 kg in a normal process, fermenting / aging the mixture at a temperature of 35-55 ° C for 30-45 days in a yellow- And roots are washed, then 5 to 10 times of fresh water is added and boiled and concentrated to prepare a jujube extract of rosemary extract. The jujube extract and aged Kimchi soup are prepared, and rice barley, glutinous rice, malt flour and wheat flour When preparing the raw materials of powder, red pepper powder, flax powder and roasted red pepper powder, and to obtain 100 kg of rice hulls, 8-10 pieces of meju powder in the range of 3-4 kg prepared by the above method are ground into a mixing container, 14-16 kg of material selected from barley or glutinous rice, 4.0-5.0 kg of malt flour, 4.0-5.0 kg of wheat flour, 25-30 kg of red pepper powder, 2.5-5.0 kg of fenugreek powder, 2.5-5.0 kg of hot red pepper powder, Prepared from 8-10 liters of jujube extract and 8-10 liters of jujube extract and 8-10 liters of aged kimchi soup are kneaded / mixed and placed in a retractable container at a temperature range of 35 ~ 55 ℃ for 5-7 days. It is a technique to acquire a house by aging. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190044185-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101956476-B1 |
| priorityDate | 2012-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 252.