http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101885267-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2017-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101885267-B1 |
| titleOfInvention | Method for manufacturing traditional fermented vinegar using acetic acid bacteria |
| abstract | The present invention relates to a method for producing a traditional fermented vinegar using a germ. The method of manufacturing a conventional fermented vinegar using a bristle according to the present invention comprises: a step of submerging and germinating brown rice (S100) in which germinated brown rice is germinated by washing the brown rice removed with rice husk to remove foreign matter; A step S200 of washing the germinated brown rice to remove water and then heating and heating the rice to cool the rice gum; Mixing step (S300) of mixing rice with malted rice and malt to mix rice with malted rice; A step (S400) of producing germinated brown rice noodles by culturing the koji contained in the mixture of the rice gruel, koji and malt to produce germinated brown rice koji; An alcohol fermentation step (S500) of mixing the germinated brown rice yeast with purified water to ferment alcohol; (S600) mixing the germs with the mixture of alcohol-fermented germinated brown rice yeast and purified water; Fermenting acetic acid (S700) by mixing the mixture of the germinated brown rice yeast with the alcoholic fermented germinated brown rice yeast and purified water, and culturing the mixture after fermentation; And a fermenting vinegar producing step (S800) for producing vinegar using the fermented acetic acid. According to the above-mentioned constitution, the fermentation vinegar can be stably produced by mixing germinated brown rice yeast which can maximize the effective ingredients of brown rice with the herbaceous plant and cultivating the fermented vinegar, thereby producing fermented vinegar The time required can be shortened. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101954907-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102068040-B1 |
| priorityDate | 2017-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.