http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101501094-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-14 |
| filingDate | 2014-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101501094-B1 |
| titleOfInvention | Manufacturing method of fermented feed with residual product |
| abstract | The present invention relates to a method for producing a fermented feed using sugar dumplings and Andong shochu foil, comprising the steps of weighing and mixing various additives for balancing the main ingredients and the nutritional ingredients comprising the by-products of the processed products including the sugar dumplings and Andong shochu, And fermenting the fermented milk by adding a culture medium comprising yeast and yeast to the fermented milk. More specifically, the raw material is composed of 16 to 19% by weight of sugar, 4 to 6% by weight of Andong soju, 2.5 to 3.5% by weight of brewer's yeast, 10 to 12% by weight of soybean milk, and 4 to 6% (S100) for measuring the amount of the raw material consisting of the top, the alfalfa, the almond bloom, the cow feed, and the palm kernel mill as the balance, A first fermentation step (S300) for fermenting the fermentation broth at 40 to 45 ° C for 1 to 2 hours after inoculating the fermentation broth with the culture broth; And a second fermentation process (S400) in which the composition fermented first in the fermenter is put into a bag, air is removed, and the mixture is sealed and anaerobically fermented and aged at 25 to 35 ° C for 15 to 20 days . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102492755-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101954493-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180009535-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210138346-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190079116-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102084755-B1 |
| priorityDate | 2014-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.