http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101114914-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_871799236821f937304f075d10495b8c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2011-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d33cdf42915ccc2fd08fc76b74cbee78 |
| publicationDate | 2012-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101114914-B1 |
| titleOfInvention | Fermented liquor manufacturing method using seaweed and fermented liquor using the same |
| abstract | The present invention relates to a fermented liquor using seaweed and a method for producing the same. Fermented sake according to the present invention (a) after washing and dipping the starch raw material and drained water, the production step of inoculating the preparation seed country by increasing the steam; (b) preparing a base liquor by blending and fermenting lactic acid, yeast, and casting water to the entry; (c) preparing a drunk of one-stage immersion fermented by entering the base liquor and adjusting water; (d) one or more from the group consisting of one or more first seaweeds selected from the group consisting of white rice raw material and seaweed, seaweed, kelp, and seaweed, which are immersed in water in the first stage soaked water Preparing a fermentation broth of a two-stage immersion by mixing the selected second seaweed and immersing the two-stage immersion; And (e) adding aspartame to the fermentation broth of the two-stage immersion and blending the casting water to produce it. The fermented sake according to the present invention provides a new fermented sake having a clear aftertaste and green flavor by algae with a unique taste of Takju. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102545395-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103468467-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107034091-A |
| priorityDate | 2011-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.