http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150127851-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_df7c8b9298dfd57dc4a4199bbec1c38f |
| classificationCPCAdditional | 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/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 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 | 2012-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7475e210da463d549c045a61fe759440 |
| publicationDate | 2015-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150127851-A |
| titleOfInvention | Red pepper paste using persimmons and mulberry leaves and the manufacturing method thereof |
| abstract | The present invention relates to a method for producing red pepper paste containing mulberry leaves and a method for producing the same, wherein 0.72 to 4 parts by weight of the red pepper powder, 0.08 to 1 part by weight of the mulberry leaf powder, 0.72 to 3.8 parts by weight of starch syrup, 2.3 parts by weight of meju powder, 0.08 to 1.1 parts by weight of meju powder and 0.12 to 1.1 parts by weight of salt to prepare a red pepper powder mixture, and aging the red pepper powder mixture for 3 to 6 months. By adding the mulberry leaves and the mulberry leaves as described above, the nutritional composition of the kochujang can be increased and the excessive intake of the salt can be prevented. In addition, there is an effect that it is possible to ingest useful ingredients of persimmon and mulberry leaves without deteriorating the inherent taste of the kochujang. |
| priorityDate | 2012-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.