| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bea35923e4aea9490f8a95ffbc564030
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_419b423d850f7d74b2b8ab554ef771d7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3952cd9dde3a5f21aaa753973083e212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f2e0081aeaee4f8feb061c48f7e94f40 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-801
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate |
2013-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bba87d1494cfc1f98ed48271b30081c8 |
| publicationDate |
2014-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20140094965-A |
| titleOfInvention |
Manufacturing method of low-salt soybean paste for children |
| abstract |
The present invention relates to a method for producing low-salt miso for children in which the content of nutrients for children is enriched, but the amount of salt is reduced by 25% or more, which is 11 to 15% of the conventional traditional miso. The present invention relates to a method for preparing a meju, comprising: mixing 1.2 to 1.7 L of brine of 18-22 Bae salt per meq of Meju; Separating the soy sauce and soy sauce after 50 to 70 days have elapsed; Crushing the separated miso with a blender; Crushing the ground miso into a jar and aging for 3 months; Mixing the first aged miso with 18 to 22 parts by weight of chongkukjang based on 100 parts by weight of miso; Aging the mixed soybean paste and chungkukjang at a low temperature of 3 ~ 7 ℃ for 2 ~ 37 ~ 47 days; And thirdly aging the second aged doenjang and chungkukjang at room temperature for 37 to 47 days. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190064810-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220049885-A |
| priorityDate |
2013-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |