http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101317381-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A63B2210-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A45B2009-007 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A63B29-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01K87-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A45B3-00 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-66 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2012-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101317381-B1 |
| titleOfInvention | Method of manufacturing rice makgeolli using purple sweet potato |
| abstract | The present invention relates to a rice makgeolli manufacturing method using a purple sweet potato. In the method of manufacturing rice makgeolli using the purple sweet potato of the present invention, the first step of preparing the entry by mixing rice and adding 50-100 g of the final rice per 30 kg of the cooked rice to the cooked rice, per 3 kg of entry into the entry 10 to 50 g of yeast and 2 to 5 L of water are mixed and fermented for 48 to 72 hours while maintaining a temperature of 20 to 24 ° C. to obtain a primary fermentation broth. 3 to obtain a secondary fermentation broth by fermenting for 48 to 120 hours while maintaining the temperature of 25 to 30 ℃ after mixing and mixing the immigration and 40 to 60 liter of water prepared in the first step of 5 to 40 kg per 5 l Step, 50 to 80 kg of the cooked rice, 5 to 20 kg of steamed purple sweet potato, 0.5 to 2 kg of yeast, 15 to 30 g of purified glycosylase, and 100 to 150 L of water in the secondary fermentation broth. After mixing and fermenting for 48 to 168 hours while maintaining a temperature of 25 ~ 30 ℃ to obtain a third fermentation broth, the third After filtering the fermentation broth to remove fibrous component is added to the next two to four times the water, it is characterized by a fifth step for solvent resistance by the addition of aspartame for sugar content. According to the present invention, rice makgeolli including purple sweet potato is provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101750110-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101437462-B1 |
| priorityDate | 2012-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.