http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101845773-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7580377a915c9ccef8e7cb29c7f78ebd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2017-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b94d085d8432cd26ac93c2a9c6eec69 |
| publicationDate | 2018-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101845773-B1 |
| titleOfInvention | Manufacturing method of yuja vinegar using yuja |
| abstract | A process for producing yuzu vinegar using citron, which is capable of producing yuzu vinegar, which is a kind of fruit vinegar, is blended with a makgeolli herb prepared by using citron, which is a by-product of citron, and makgeolli. A fermentation step of fermenting the rice wine at a temperature of 25 to 35 DEG C to produce a rice wine pre-meal; mixing the rice wine with the rice wine and the sugar beet to produce a mixture; To about 14 days, and a filtration step of filtering the mixture which has passed through the aging step to filter out the masthead. According to the present invention, it is possible to prepare a vinegar having citron flavor and sweet and sour taste by mixing makgeolli preserve with citron and sugar, and thus it is possible to broaden the choice to consumers who prefer fruit vinegar. |
| priorityDate | 2017-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.