| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-69
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate |
2014-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86a816313ee1d2d9ce7cc855f19a780f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdb62ec155e668190affe7c0243bcdbb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e18b0c48c3cb3a6c008e6553caf8b68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1deedd25ee572d2f66e41f1ec9a522d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be8a53cd3102ac13d842588dab5bb231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b98ce650797cfeaf88e11d318eb7895
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b51a305ff2f6d58f1f51a346a2d561e |
| publicationDate |
2015-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2015080514-A1 |
| titleOfInvention |
Method for preparing gochujang and gochujang prepared by preparation method |
| abstract |
The present invention relates to a method for preparing gochujang (Korean hot pepper paste) by using a novel strain, and gochujang prepared by the preparation method. More specifically, gochujang having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing gochujang. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017079732-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105901636-A |
| priorityDate |
2013-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |