http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210044523-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_612e2f1f18c84942c830d171966410c3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 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 | 2019-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfe55890864cdfbcbb6ec6c43da78f0f |
| publicationDate | 2021-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210044523-A |
| titleOfInvention | Preparation method of Kimchi using olive leaf |
| abstract | The present invention relates to a method for producing olive leaf kimchi with increased fermentation inhibition effect by consistently treating and mixing olive leaves, so that the shelf life is extended to provide excellent distribution, maximize SOD-like activity effect, and increase overall acceptance, More specifically, preparing olive leaf powder, preparing seasonings and kimchi raw materials, mixing 3 to 15 parts by weight of the olive leaf powder with 100 parts by weight of the seasoning, and the seasoning with 100 parts by weight of the prepared kimchi raw material Olive leaf kimchi is prepared through the step of preparing olive leaf kimchi by adding 35 to 65 parts by weight of a mixture of olive leaf powder and olive leaf powder. |
| priorityDate | 2019-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.