http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101619063-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-69 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 |
| filingDate | 2014-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101619063-B1 |
| titleOfInvention | Aspergillus oryzae s-2 kacc93172p of ferment spawn used in brewing rice-wine, and manufacturing method thereof |
| abstract | The present invention relates to a flavor and rice wine balhyoje seed to be used in brewing Aspergillus duck No. S-2 (Aspergillus oryzae S- 2) KACC93172P, rice wine balhyoje manufacturing method using the same, and their culture methods, more particularly to a flavor Aspergillus kawachi ( Aspergillus kawachi), which has been widely used as a fermentation agent which has a great influence on the quality of the mungolli brewing in order to produce a quality rice wine having various scents such as fruit flavor, kawachii ) was used instead of aspergillus syringe S-2 ( Aspergillus oryzae S-2) KACC93172P is selected to produce a makgeolli having unique sour taste and unique flavor, and a method for culturing the makgeolli. Aspergillus oryzae S-2 KACC93172P used as an fermentation agent for fermentation of the makkolli according to the present invention, a Makkolli fermentation product using the same and a method for culturing the fermented Makkolli fermentation product are aspherical fermenting agent Aspergillus kawachi Aspergillus kawachii) than Aspergillus duck low and the composition of organic acids, amino acids are rich harmony of flavors made, with various flavor the S-2 (Aspergillus oryzae S-2) KACC93172P is used as an fermentation agent, it can provide stable basis for stable demand of rice wine, and can provide a basis for scientific and diversification, and further contribute to worldwide expansion. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108004152-A |
| priorityDate | 2014-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.