http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101703544-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_105ede3f18a37a03da255f54e6dd2067 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-276 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 |
| filingDate | 2016-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_530b2951a4756c7e80d0443b9484f73c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6de69207cd1e2e80ee5a92537dadca00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02aea41eba5abfb3a88ef89db2f7b36b |
| publicationDate | 2017-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101703544-B1 |
| titleOfInvention | Method for remove a seaweed off-flavor on sea mustard using swelling pretreatment and sugar fermentation and sea mustard therefrom |
| abstract | The present invention relates to a method for producing a seaweed, which comprises swelling a seaweed in a sodium hydrogencarbonate solution which is widely used as a food additive and swelling the swollen seaweed, adding a sugar to the swollen seaweed, and a second fermentation process in which yeast and yeast are added. And a method for removing seaweed by a sugar fermentation method. More specifically, the present invention relates to a swelling treatment method for immersing in a 3-7% sodium hydrogencarbonate solution for 3 to 10 minutes to elute and remove high-viscosity alginic acid and the like present in the wakame to form a condition suitable for fermentation, The mixture was mixed at a ratio of 30 to 60% by weight of the seaweed, followed by addition of primary fermentation, yeast and yeast, which were stirred at a low temperature of 5 to 15 ° C for 48 to 72 hours, And a second fermentation step in which the fermentation is carried out at a high temperature for 3 to 6 hours. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109247481-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109247481-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102057696-B1 |
| priorityDate | 2016-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.