| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67a089bf06ef63ef5a9c647113295901
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_39a79f23e45693a033117f7823dc78af
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3191b1d7f5cc37caabee8cfec7831f64 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate |
2008-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_660b72e294789b47c7892524b256990a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c1469880801c9cccfe603e0b85ddc82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a10627b8d3090d3dc948d2a108496b6 |
| publicationDate |
2010-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20100037942-A |
| titleOfInvention |
Functional brown rice vinegar whose main raw material is brown rice and its manufacturing method |
| abstract |
The present invention relates to a functional brown rice vinegar using brown rice as a main raw material and a method for manufacturing the same, and a functional brown rice vinegar whose main raw material is capable of maintaining the function of brown rice through continuous fermentation of alcohol and acetic acid fermentation and its production To provide a way.n n n Brown rice vinegar according to the present invention is a fermentation substrate producing step of producing a fermentation substrate of brown rice substrate concentration of 14-18t%; Inoculating the resulting fermentation substrate alcohol fermentation strain (Saccharomyces serevisiae BS2) and incubated for 6 days at 30 ℃; The fermented alcoholic fermentation broth was pasteurized and inoculated with acetic acid bacterium (Acetobacto aceti BS4) and fermented at 28 ° C. for 4 days; to produce brown rice vinegar with a pH of 4 to 6.n n n n Vinegar, brown rice vinegar, alcohol fermentation, acetic acid fermentation, compound fermentation |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160059522-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104031816-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101509624-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102068040-B1 |
| priorityDate |
2008-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |