http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101441352-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-645 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-08 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2013-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101441352-B1 |
| titleOfInvention | Chinese chive vinegar and its manufacturing method thereof |
| abstract | The present invention provides a method for producing leek vinegar, comprising the steps of: (i) adding leaven, malt, cultured yeast, and leek apple juice to a steamed hot rice cake after 10-12 hours' (Ii) mixing the leavened material with the leavened material in step (i); (Iii) subjecting the material mixed in the step (ii) to hydrolysis, followed by alcohol fermentation; And (iv) adding the leek apple juice to the alcohol fermentation broth of step (iii) to conduct acetic acid fermentation. The balsamic vinegar according to the present invention can be easily manufactured at home and has excellent efficacy for vinegar, diabetes, cancer prevention, cold prevention and abdominal pain relief which are effective for detoxification, digestion improvement, immunity improvement and skin beauty of the body Vinegar ingredients with improved health functionalities can be provided. In addition, the balsamic vinegar of the present invention has the advantage of enriching the flavor and taste of the food as a seasoning which gives a flavor different from that of the conventional vinegar, by catching the smell of the vinegar and the fragrance unique to the balsam. |
| priorityDate | 2013-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.