http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200117743-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2504311d19c0f0f72991a31a9368efef |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2019-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5ed4cf4b6bdbfd50725fc526e80fa40 |
| publicationDate | 2020-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200117743-A |
| titleOfInvention | Nelumbinis semen Doenjang |
| abstract | Preparation step of preparing lotus meat, washing with clean water, and peeling the yellowish brown skin (A); Meju bean preparation step (b) consisting of a washing step of preparing soybeans and washing residues and dirt with clean water and a soaking step of soaking in water 1.5 to 3 times the weight of soybeans for 12 hours; A self-cooking step (c) of mixing and heating the lotus meat from step (a) and meju beans from step (b) in a weight ratio of 3:7; Meju production step (D) of alternately stacking straw and the mixture in a molding mold manufactured by grinding the meju bean and lotus meat mixture of step (c), forming and fermenting it to produce soft bean meat meju; By providing a method for producing soft meat soy sauce consisting of a soybean paste manufacturing step (E) in which the soft meat meju prepared in step (D) is immersed in salt water and then aged, the liquid part and the solid part are separated to complete the solid part into soft soybean paste. By activating the production process and shortening the production time, productivity can be increased, and the unique taste of Yeonja meat is harmonized with soy sauce, improving the sensory quality, and has a competitive edge as a health food because it is lowered than conventional soy sauce. |
| priorityDate | 2019-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 130.