http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100816511-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2006-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100816511-B1 |
| titleOfInvention | Method for preparing black rice vinegar using black rice and black rice vinegar obtained therefrom |
| abstract | The present invention relates to a method for producing black rice vinegar using black rice which can expect an effect of scavenging active oxygen by black rice, and a black rice vinegar obtained therefrom. The method for preparing black rice vinegar using black rice according to the present invention is (1) Wash black rice in the usual manner, prepare gourd rice, and mix with water to prepare a raw material mixture, and fermentation by mixing the raw material mixture with brewing yeast 0.02 to 0.13% by weight, yeast nutritional supplement 0.007 to 0.05% by weight and the remaining amount. A mixing step of preparing a mixture; (2) an alcohol fermentation step of fermenting the fermentation mixture at 20 to 29 ° C. for 3 to 30 days to obtain an alcohol fermentation having an alcohol content of 5 to 20%; (3) alcohol content adjusting step of adjusting the alcohol fermentation product obtained in the alcohol fermentation step to 2 to 10% alcohol content; And (4) inoculating acetic acid bacteria in an amount of 0.5 to 1.5% by weight (amount of the strain itself) relative to the total weight of the alcoholic fermentation product obtained in the alcohol content adjusting step, and acidity of the acetic acid fermentation at a temperature of 20 to 30 ° C. It is characterized in that it comprises a; acetic acid fermentation step of acetic acid fermentation until 5 to 12%.n n n Black rice, vinegar, orizafuran, acetic acid fermentation alcohol content adjustment |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101349123-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101350788-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190047148-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190084917-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160061754-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101762002-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102102995-B1 |
| priorityDate | 2006-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 131.