http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101042576-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2008-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101042576-B1 |
| titleOfInvention | Fermented beverage manufacturing method using pear |
| abstract | The present invention relates to a method for producing fermented beverages using pears, which is intended to produce functional drinks different from existing pear drinks. To this end, the present invention, the washing step (S1) to wash the pear in brine or flowing water three times or more and then divide the pear into eight equal parts to make the pear juice through a blockage / compress; Adding sugar to the pear juice to obtain sugar with 25 Brix and then adding sulfite (potasium metabisulfite) to the added pear juice in an amount of 0.01% by volume and maintaining it for 8 hours (S2); An alcohol fermentation step (S3) of adding 0.5 vol.% Of yeast to the pear juice passed through the preservation step (S2) followed by alcohol fermentation under anaerobic conditions at 25 ° C .; Filtering the fermented pear juice through 100 mesh and then removing the alcohol contained therein to maintain an alcohol atmosphere at 1.5 atmospheres of 90 to 95 ° C. (S4); After filtering the pear juice from which alcohol has been removed sequentially, the sequential filtration and pasteurization step of pasteurizing at 60 ° C. for 30 minutes (S5); further comprises a fermented liquor fermented with pears and alcohol is removed therefrom. To prepare fermented beverages.n n n n Juice, yeast, sugar, sulfite, Saccharomyces cerevisiae |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210063739-A |
| priorityDate | 2008-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.