http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100757870-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2006-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d19fc5fdbd2c638b23553f6e68685ef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12f558513125f21e318125959e71a079 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45c9b4064dced417bce2a7f263a0ede1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_215a544177620f9a4739f0738f2cbd18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_955a0230ce6a16085f1960bb38c1ea7a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07f21c95425c29db21079fb98811b7b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf06684c33c038d17bd5d22d768804ac |
| publicationDate | 2007-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100757870-B1 |
| titleOfInvention | Control of cabbage kimchi and its preparation method |
| abstract | More particularly, the present invention relates to a method for producing kimchi controlled by fermented kimchi. More specifically, when the kimchi is fermented at a temperature ranging from 0 to 20 ° C, the acidity of the fermented kimchi The acidity is controlled depending on the type of food poisoning bacteria. In particular, the fermentation is controlled by varying the content of garlic and pork in the kimchi, thereby effectively inhibiting Salmonella typimurium ATCC 14028 and Listeria monocytogenes ATCC 19111. Accordingly, there is provided a method for manufacturing kimchi for inhibiting food poisoning, which has optimal sensory characteristics by controlling the material and the fermentation temperature. Also, the present invention provides a method for producing kimchi which effectively inhibits Vibrio bacteria and Salmonella by using 1: 2 (w / w) apple vinegar or wine vinegar in a fermented kimchi having a pH of 4.3-5.0. |
| priorityDate | 2006-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.