http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160126825-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5cbc826b45f834fc045ba90323dcedc3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30172fea6e55f14b99dec213b4d414db |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2015-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8127ebb8bc516ad9d6f653e063eb72e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eece5045f3585a83023f15a89421d343 |
| publicationDate | 2016-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160126825-A |
| titleOfInvention | Manufacturing method of soy sauce or soybean paste containing rhus javanica linne extract and soy sauce or soybean paste using the same method |
| abstract | Provided are: low-sodium soy sauce or bean paste containing an extract of Rhus javanica Linne which can be preserved for longer periods of time by reducing use of salt containing sodium and putting the extract of Rhus javanica Linne, which contains significantly less sodium and has antibacterial activities, instead of salt to make soy sauce or soybean paste; and method for manufacturing the same. The manufacturing method comprises: a first step of processing one or more raw ingredients selected from the group consisting of stem, stalks, leaves, fruits, and roots collected from Rhus javanica Linne so as to prepare an extract of Rhus javanica Linne; a second step of adding salt to the Rhus javanica Linne extract and mixing the same with water so as to prepare an aqueous Rhus javanica Linne solution having a salinity of 18-21%; and a third step of soaking soybean lumps in the aqueous Rhus javanica Linne solution and fermenting the same. According to the method for manufacturing soy sauce or soybean paste of the present invention, the soy sauce or the soybean paste is manufactured by mixing water with the Rhus javanica Linne extract, which contains significantly less sodium and has antibacterial activities, instead of salt, and fermenting soybean lumps, and thereby the method helps to reduce a sodium content and extend the storage life. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200028675-A |
| priorityDate | 2015-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.