http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101009295-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be755495cad13561856bb4aab1de42e1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 |
| filingDate | 2010-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c6212ccca1ba342ceb4d331c112e43d |
| publicationDate | 2011-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101009295-B1 |
| titleOfInvention | Manufacturing method of non-sterile Takju |
| abstract | The present invention relates to a method for producing Takju, which extends the shelf life of non-sterile Takju through process standardization, Existing non-sterilized Takju is a semi-finished product during distribution and microbiologically unstable, so the shelf life is only 10-30 days in the refrigerated state, and in the case of sterilized Takju, heat poisoning and bitter taste are produced by heat treatment. There was a downside to this Entering and yeast was added to the cooked raw material to prepare the base liquor, and the fermented broth mixed with the prepared base liquor, brewing water and starch raw material was transferred to an airtight container and stored at low temperature to collect and dissolve the carbon dioxide. Next, after separating the sake lees precipitated in the lower layer of the storage vessel and passing the sake lees of the upper layer through a filter to remove the solids, and then using the ultra-precision filter to sterilize the separated sake lees and cultured yeast in the sake to remove microorganism completely After mixing or adding alone to adjust the turbidity of the sake, sterilize by mixing brewing water, sugars, acid, etc. Non-sterile takju according to the invention characterized by the problems of the existing sterile takju or sterile takju at the same time Process standardization, such as low temperature aging carbon capture method, ultra-precision filtration method, and sake lees circulation method, ensures the microbiological safety of the product and maintains its freshness, so that the distribution is maintained at room temperature (20 ℃) for a long time (for example, 180 ° C). 1) It is possible to improve the product quality drastically. Accordingly, it increases the hygiene safety level of consumers, the mass production is possible for the manufacturer, and the retailer omits the refrigeration distribution, thereby reducing the logistics cost and improving the process and the low temperature aging process. As a product that maintains uniform quality and hangover, it has the effect of promoting export promotion and domestic rice consumption. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101171279-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101280085-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130107908-A |
| priorityDate | 2010-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.