http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101888160-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 |
| filingDate | 2016-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101888160-B1 |
| titleOfInvention | Method of vinegar using byproducts omiza agancy and product using thereof |
| abstract | The present invention relates to a method for producing a vinegar using Omija Zhe Qing Guanji, comprising the steps of: extracting Omija Qing Guanji and purified water at a weight ratio of 1: 1 to 1: 4 to obtain an extract solution; Deg.] Bx, diluting the controlled leavening solution so that the alcohol is 5 to 6% after alcohol fermentation, inoculating 5 to 15% of acetic acid to 85 to 95% by weight of the diluted leaching solution And a fermentation step of acetic acid fermentation of the leach solution inoculated with the acetic acid bacterium. In addition, the present invention provides a processed food prepared by using the vinegar obtained from the method of the above-mentioned method and the vinegar using the vinegar of the invention. |
| priorityDate | 2016-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.