http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030032655-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9aafae2a0547562df8cc7859a7525926 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2001-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b600f7482ac2253136f45d98bc80807 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_564cec0bba13a048646ee7aa87fd513d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69115501ab853a590a02871445896117 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2ee52bb77aa2bd121aeafc4d23b3c7c |
| publicationDate | 2003-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030032655-A |
| titleOfInvention | Manufacture of Korean rice wines(Takju and Yakju) utilizing germed brown rice without steam cooking |
| abstract | The present invention relates to a method for producing Takju and Yakju using steamed germinated brown rice. Takju's manufacturing method includes an international preparation process in which white rice is immersed and increased, followed by breeding Korean bacteria, and a one-stage immersion process in which the yeast necessary for fermentation is expanded and cultivated by adding brewing water and seedling to the prepared entry. A two-stage immersion (main fermentation) process in which brown rice is germinated to soften tissue and fermented after addition of crushed rice, expanded rice, grains, brewing water, etc. It is a manufacturing method of takju consisting of a step of producing after aging. In addition, the manufacturing method of Yakju consists of the process of producing the main (sulting) through the above process and then compressing the main (sulting).n n n The present invention is different from the conventional method of using white rice in a two-stage immersion (main fermentation) to increase the content of micronutrients, such as vitamins and minerals, and germinate brown rice rich in fiber compared to white rice to soften tissues and enzymes. By using activated steam without germination, it is possible to reduce the nutrients and sake deterioration which are destroyed when steaming rice, and to reduce the cost of steaming equipment and the cost of producing heat energy. In addition, it contains excellent functional ingredients such as gamma-aminobutyric acid (GABA) and phytic acid, which inhibits the action of free radicals and lowers high blood pressure. To provide high quality fresh rice and raw flavor of rice with raw flavor, it provides high quality Takju and Yakju. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100669232-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1707062-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101289590-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005060765-A1 |
| priorityDate | 2001-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.