Manufacturing method of Vegetable Kimchi Sauce

The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	NOH, EUN JEONG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	NOH, EUN JEONG
description	The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce that vegetarians can also consume. 본 발명은 식물성 김치소스의 제조방법에 관한 것으로, 김치 양념 특유의 발효된 맛과 향을 살릴 수 있는 김치소스를 제공하며, 식물성 원료로 제조되어 알레르기 유발 위험을 줄이고, 채식주의자들도 섭취할 수 있는 김치소스를 제공한다.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20210044037A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20210044037A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20210044037A3</originalsourceid><addsrcrecordid>eNrjZNDzTcwrTUtMLiktysxLV8hNLcnIT1HIT1MIS01PLUlMyklV8M7MTc7IVAhOLE1O5WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8d5BRgZGhgYGJiYGxuaOxsSpAgCDMir-</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Manufacturing method of Vegetable Kimchi Sauce</title><source>esp@cenet</source><creator>NOH, EUN JEONG</creator><creatorcontrib>NOH, EUN JEONG</creatorcontrib><description>The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce that vegetarians can also consume. 본 발명은 식물성 김치소스의 제조방법에 관한 것으로, 김치 양념 특유의 발효된 맛과 향을 살릴 수 있는 김치소스를 제공하며, 식물성 원료로 제조되어 알레르기 유발 위험을 줄이고, 채식주의자들도 섭취할 수 있는 김치소스를 제공한다.</description><language>eng ; kor</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210422&DB=EPODOC&CC=KR&NR=20210044037A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210422&DB=EPODOC&CC=KR&NR=20210044037A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NOH, EUN JEONG</creatorcontrib><title>Manufacturing method of Vegetable Kimchi Sauce</title><description>The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce that vegetarians can also consume. 본 발명은 식물성 김치소스의 제조방법에 관한 것으로, 김치 양념 특유의 발효된 맛과 향을 살릴 수 있는 김치소스를 제공하며, 식물성 원료로 제조되어 알레르기 유발 위험을 줄이고, 채식주의자들도 섭취할 수 있는 김치소스를 제공한다.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDzTcwrTUtMLiktysxLV8hNLcnIT1HIT1MIS01PLUlMyklV8M7MTc7IVAhOLE1O5WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8d5BRgZGhgYGJiYGxuaOxsSpAgCDMir-</recordid><startdate>20210422</startdate><enddate>20210422</enddate><creator>NOH, EUN JEONG</creator><scope>EVB</scope></search><sort><creationdate>20210422</creationdate><title>Manufacturing method of Vegetable Kimchi Sauce</title><author>NOH, EUN JEONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20210044037A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2021</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NOH, EUN JEONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NOH, EUN JEONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Manufacturing method of Vegetable Kimchi Sauce</title><date>2021-04-22</date><risdate>2021</risdate><abstract>The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce that vegetarians can also consume. 본 발명은 식물성 김치소스의 제조방법에 관한 것으로, 김치 양념 특유의 발효된 맛과 향을 살릴 수 있는 김치소스를 제공하며, 식물성 원료로 제조되어 알레르기 유발 위험을 줄이고, 채식주의자들도 섭취할 수 있는 김치소스를 제공한다.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; kor
recordid	cdi_epo_espacenet_KR20210044037A
source	esp@cenet
subjects	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	Manufacturing method of Vegetable Kimchi Sauce
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T17%3A12%3A56IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=NOH,%20EUN%20JEONG&rft.date=2021-04-22&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20210044037A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true