http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100917478-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2007-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100917478-B1 |
| titleOfInvention | Red Pepper Production using Goesan Clean Pepper |
| abstract | The present invention health using peppers that have anti-cancer and anti-carcinogenic effect, respiratory disease and cold prevention, nephritis, edema treatment and disinfection, digestion, health, sweating, antipyretic, disinfection The present invention relates to a method of manufacturing functional red pepper wine, and more particularly, to a method of preparing red pepper wine by solid fermentation, primary fermentation, secondary fermentation, ripening, filtration, and saponification process using Goesan green peppers produced in the Goesan region. . To this end, the present invention, washing the rice and soaking in water for 1 hour and then dehydrated for 30 minutes on the mesh to lay the wood in the steamer steaming with steam to steam for 40 minutes when the steam starts to rise, the temperature of the temperature 30 ℃ Yeast and mineral water is added to the rice after the solid fermentation step, steaming and solid fermentation process to control the temperature between 28 ℃ ~ 35 ℃ by cooling to fall below and inoculate yeast strain after inoculation with mineral wood, 3 at 30 ℃ First fermentation for 1 day, add steamed rice and mineral water, add 0.5% to 5% of red pepper powder to fermentation at 25 ℃ for 7 days, and fermentation at 4 ℃ for 20 days at low temperature It is characterized by consisting of the step of filtration, adding aspartame, bokbunja ethanol extract, licorice ethanol extract according to your preference to form.n n n n Chili, Fermentation, Ripening, Chili Pepper, Diet |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101373000-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101380381-B1 |
| priorityDate | 2007-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.