http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160055442-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f74e6e71375c8d6b52694d8cf1c63b33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0c5338d597542fd4d1f4eae7cba33b8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S435-918 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2014-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d82018c17d2f822d06d20555c25c7fe5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d914222444d0c888b5d29a96039a8a43 |
| publicationDate | 2016-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160055442-A |
| titleOfInvention | Soy sauce containing persimmon husks, and manufacturing method thereof |
| abstract | The present invention relates to a soy sauce prepared using persimmon shells and a method for producing the sauce shell, comprising the steps of fermenting persimmon per se to prepare a persimmon fermentation liquid by adding sugar and apple to the persimmon shells, Preparing a soy sauce mixture by adding a fermentation broth per corn husk prepared in the fermentation step to the soy sauce; Boiling the soy sauce mixture prepared in the step of preparing the soy sauce mixture; A second boiling step in which the apple juice fermentation liquid is added to the soy sauce mixture boiled in the first boiling step of the soy sauce to boil again; And a soy sauce fermentation step in which the soy sauce mixture boiled in the secondary soy sauce boiling step is added to an ong and fermented in a soy sauce fermentation step. The present invention relates to a soy sauce prepared using persimmon shells and a method for producing the sauce. More specifically, soy sauce prepared by a conventional method includes persimmon shells to produce sauces having improved flavor, And a method for preparing the soy sauce. |
| priorityDate | 2014-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.