http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101476535-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2013-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101476535-B1 |
| titleOfInvention | Method for manufacturing a Chaga fermented vinegar |
| abstract | The present invention relates to a method for producing a mushroom fermented vinegar. More specifically, the present invention provides a method for producing a mushroom fermented vinegar, comprising the steps of: (1) pulverizing dried mushroom to 1 탆 to 10 탆; (2) drying the unsalted chongkukjang to 1 ~ 3mm; (3) mixing the non-salt fermented soy sauce powder of (2) and purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 DEG C to 40 DEG C for 2 to 5 days; (5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang; (6) mixing the chrysanthemum powder of (1) and the fermentation broth of (5) chrysanthemary in the weight ratio of 5: 1 to 5: 2 and fermenting the mixture at 32 ° C to 40 ° C for 5 days to 10 days; (7) drying the mushroom fermentation powder of (6) to obtain a mushroom fermentation powder; (8) The fermentation powder according to (7), wherein the edible water at 35 ° C to 40 ° C is mixed at a weight ratio of 1: 5 to 1:10 and extracted for 3 to 6 hours; (9) mixing the fermented powder of the above (7) with grains at a weight ratio of 1: 5 to 1:20 and steaming; (10) The material of the above item (9): the material of the above item (8) is mixed at a weight ratio of 6: 2: 1, and 5 to 8 g of a fermenter is added for 90 days to 180 days; (11) mixing the material of (10) above with the material of (7) at a weight ratio of 3: 1 to 7: 1; (12) aging the material of (11) at 22 ° C to 28 ° C for 20 days to 30 days; (13) Purifying the aged material of (12) and commercializing the vinegar. |
| priorityDate | 2013-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.