http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100200328-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bfc2b3242864fef8a93b56536f9c6b82 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 1996-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1999-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8f70178b9aec007c5bf450bdd4fa9db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e3da5d747f39dacba5b04272ebb8f66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64b75e9839b0891a365d09e42724b556 |
| publicationDate | 1999-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100200328-B1 |
| titleOfInvention | [0003] 2. Description of the Related Art [0004] |
| abstract | The present invention relates to a method for crushing and digesting a cherry, digesting it, pretreating it and adding it, and then producing the quail by the alcohol fermentation. The method for manufacturing the kiwi fruit of the present invention comprises the steps of: A step of adding sulfurous acid and ascorbic acid to the electric quencher to disrupt it, treating the enzyme by pectin digestion, and reacting it; Adding calcium carbonate while warming the juice obtained from the electricity; A step of firstly filtering and purifying the juice obtained from the electricity, adding 1 to 3% of sugar to adjust the sugar content to 20 to 30%, inoculating the dried yeast and performing alcohol fermentation; And a step of secondary filtration of the fermentation broth obtained from the fermentation, followed by adding a sweetener and aging at a low temperature of 10 to 15 ° C. According to the present invention, it is possible to produce light brown staple food having a unique aroma by a simple method, and thus it can contribute to the continuous supply and demand control of the staple food in the staple food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101355746-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103194354-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103773651-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100478125-B1 |
| priorityDate | 1996-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.