| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3aad03d07b99a3519e0ae5173cf2f9ad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d54dc581d1dc14fa58797d2d8be56e79 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate |
2014-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee6c488703577d29661fc7d9057817c1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5fe2f06b66e4d20f10df99e9d6161ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b0768076b08fe009232dc47a4733ef3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d367d29496d51fefeaf19fd2a3aad6b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9352a174a787023d32d756d87bf2e1b7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f27522053f2544496c20d48594be4d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1ccae357e10fbec6e1a4701ad1e9963
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ae696430121e57a76db4d7a87e7bf0f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c705a455aa8582dc01b4b65bd852c56c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1c1d49fdcc51e60b96fd07e538cbfa0 |
| publicationDate |
2015-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150085165-A |
| titleOfInvention |
manufacturing method of pickled mulberry leaves |
| abstract |
The present invention relates to a method for producing a mulberry leaf pickle, comprising: (a) drying a mulberry leaf; (b) immersing the mulberry leaves dried in step (a) in a pomegranate extract; (c) drying the mulberry leaf immersed in the pomegranate extract in step (b) and re-immersing the extract in the pomegranate extract for 6 to 10 times to make the mulberry leaf into a semi-dry state; (d) stacking 80 parts by weight of doenjang in 100 parts by weight of soft mulberry leaves in step (c); And (e) aging the mulberry leaves with the doenjang in the step (d) in a maturing container for one year. Thus, it is possible to prevent the nutrients intrinsic to the mulberry leaf from being destroyed by repeatedly immersing the mulberry leaves in the pomegranate extract without heating the mulberry leaves in the process of making the mulberry leaves into a semi-dry state. |
| priorityDate |
2014-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |