http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180083578-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_535da3b049641480bda694cf7f09e345 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2017-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50e1bcc0cbebfad0db5f90a7d6ed60bf |
| publicationDate | 2018-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180083578-A |
| titleOfInvention | Ggagdugi Kimchi and Composition for Kimchi Thereof |
| abstract | The present invention relates to a Kakdugi kimchi and a composition thereof. More particularly, the present invention relates to a method for preparing a dipping composition comprising the steps of: washing and cutting radishes to pre-treat dyed and demineralised radish seeds; and dipping the radish seeds into a dipping composition containing a calcium salt, And a step of immersing and storing the kimchi in a dipping saucer. The calcium salt of the present invention is uniformly mixed while forming an inclusion compound with a composition of chitosan and b-cyclodextrin to stabilize it in a radish. Therefore, the texture of Kakdugi is improved and the antioxidative and antimicrobial activities of these ingredients prolong the preservation period. |
| priorityDate | 2017-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.