http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100888692-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2007-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100888692-B1 |
| titleOfInvention | Method of producing aged garlic and aged garlic juice |
| abstract | The present invention not only can effectively produce without losing the efficacy of aged garlic, it provides a method of producing aged garlic and aged garlic juice can be further enhanced efficacy. The method of producing the aged garlic, in the method of manufacturing aged garlic to ripen garlic at high and low temperatures: 80 ~ to lift the skin from the garlic to sterilize and wash to activate the enzyme in the garlic to maximize the ripening A high temperature and high pressure treatment step of injecting hot air or steam at 90 ° C. into a whole garlic or a side garlic which is not peeled through a plurality of fine pore injection tubes for 10 to 30 minutes at a high pressure of 1.5 atm or higher; Low-temperature aging of the above-mentioned high-pressure processed whole garlic or stalked garlic in a mixture of honey, sugar, soy sauce or brine for taste and liver in natural fermented vinegar. fair; The above-mentioned low temperature aging while charging the high-temperature steam of 60-70 ° C. made of a mixture of the naturally fermented vinegar, honey or sugar, soy sauce or brine instead of air to the aging chamber subjected to the first vacuum, and maintaining the temperature of 60-70 ° C. High temperature steam aging process for storing the whole garlic or side garlic after the process and aged for 2 to 4 weeks; Then, the whole garlic or side garlic aged in the high temperature steam aging process is put into a drying chamber and a drying process is performed for 1 to 2 weeks at a low temperature of 20 to 40 ℃.n n n Aging garlic, high temperature and high pressure treatment process, low temperature aging process, high temperature steam aging process, drying process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210085144-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3845075-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101028373-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101019573-B1 |
| priorityDate | 2007-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.