http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160043657-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_06ae3b56ecbdddfc2097974cc3007cec |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2014-10-14^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6b1ef1b6f6c90c1e0c237175ace1fb0 |
| publicationDate | 2016-04-22^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160043657-A |
| titleOfInvention | Soy sauce and bean paste manufacturing method with germinated beans and germinated brown rice |
| abstract | The present invention relates to a process for producing soy sauce and soybean paste using germinated brown rice and germinated soybeans. A soybean germination step (S20); A step (S30) in which a raw material mixed with germinated brown rice, germinated beans and soybeans is heated in a autoclave and heated using steam; The step S40 may include cooling the raw material to a temperature of 35 to 40 DEG C (S50); A forming step (S60) of forming a meju by molding the cooled raw material into a meju shape; A step S70 of drying the meju produced in the forming step S60 for 1 to 2 days in sunlight and windy places; A fermentation step (S80) of fermenting the fermented meju for 15 days in the indoors step (S70); Drying step (S90) of drying the fermented meju for 45 days in a well-ventilated shade; Aging step (S100) in which the Meju dried by the drying step (S90) is poured into a jar, pouring with salt water and aging; After a certain period of aging, the soy sauce and soy sauce are separated into soy sauce and soy sauce (S110) by separating the meju and brine of the jar into liquid and solid, respectively. Soy sauce and doenjang which can be expected to have useful effects on the human body are produced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109123590-A |
| priorityDate | 2014-10-14^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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