http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101348311-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2010-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101348311-B1 |
| titleOfInvention | Garlic fermentation broth and preparation method thereof |
| abstract | In the present invention, any one or two or more materials selected from edible fruits, herbs, vegetables such as plum, grape, lead, guava in garlic extract obtained by hot-water extraction of garlic The fermented extract is added to and mixed with the first fermentation solution, and the fermentation of the mixed solution makes it easy to drink regardless of age or sex, or can be used as a seasoning solution to enhance the flavor when cooking food, and applied to health food and vitality food. The present invention discloses a new garlic fermentation broth and a method of manufacturing the same, which can contribute to income increase by broadening its application range by allowing consumers to promote health and broadly applying to cosmetics and medicines. The present invention is mixed with 30-80% by weight of any one or two or more ingredients selected from edible fruits such as plum, grape, lotus, guava, or more than 20 to 70% by weight of brown sugar or honey and then added to a container at room temperature A first fermentation broth extracting step of extracting the first fermentation broth by fermenting for 6 months; Garlic and hot water extracting step of putting garlic and water in a ratio of 1: 0.5 to 1: 5, and then extracting hot water while heating at a temperature of 60 to 120 ° C. for 1.5 to 4 hours to obtain a garlic extract having a concentration of 10 to 30 brix. Wow; A garlic extract mixing step of mixing 50 to 97 vol% of the garlic extract obtained in the hot water extracting step of the garlic extract and 3 to 50 vol% of the first fermentation solution obtained in the extract of the first fermentation solution; A mixed solution heating step of putting the mixed solution of the first fermentation solution and garlic extract into a container and heating at a temperature of 60 to 120 ° C. for 2 to 7 hours; A mixed solution cooling step of cooling the mixed solution of the first fermentation broth and the garlic extract after the mixed solution heating step to 5 to 30 ° C .; The mixed solution of the first fermentation broth and garlic extract after the cooling step of the mixed solution is put into the fermentation vessel and comprises a mixed solution fermentation step of fermentation for 2 months to 3 years at room temperature. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102395002-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200080543-A |
| priorityDate | 2010-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.