http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100844185-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c7d6cd28ce8915a269e31c1bee418aaf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2007-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_edaa25edd6dda26c3362fa631d7c6f1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b58289c9d289919c7fc7e63059438c3 |
| publicationDate | 2008-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100844185-B1 |
| titleOfInvention | Fermented Mugwort Tea Manufacturing Method Using Lactic Acid Bacteria |
| abstract | The present invention relates to a method for producing fermented mugwort tea using lactic acid bacteria, in particular, inoculating lactic acid bacteria into a liquid culture solution, and incubating the culture medium for 6 to 8 days at a temperature of 28 to 32 ° C. in a fermenter, the lactic acid bacteria culture step; Removing the roots of mugwort, selecting leaves and branches mainly for washing, removing foreign matters and soil, and then drying the mugwort for 20 to 28 hours in the shade; A primary fermentation step of inoculating the raw culture medium with the dried mugwort and first fermenting in a fermenter for 25 to 35 days; A second fermentation step of inoculating the raw culture medium in the first fermented fermented mugwort tea for two to 25-35 days for the second fermentation in a fermenter; A natural drying step of naturally drying at room temperature for 40 to 60 hours when the secondary fermentation is completed; Natural ripening step of natural ripening natural dried fermented mugwort tea for 1-2 months; And it is characterized in that consisting of a sterilization step of sterilizing natural aged fermented mugwort tea for 5 to 15 minutes in a dry heat of 70 ~ 80 ℃.n n n According to the present invention as described above, while the fermentation period is greatly reduced by the lactic acid bacterium fermentation method can develop a new fermented mugwort tea further improved quality and physiological functionality to have a competitive advantage for expensive imported tea. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105029259-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105901229-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103719490-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103719490-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8685475-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010062106-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010062106-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101371175-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105901229-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101605085-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101491088-B1 |
| priorityDate | 2007-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 115.