http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110077592-A

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f4508d36cd90890103c299ac719aada
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filingDate 2009-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b16dc55c47f752b89660f1e7b4e98fbf
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publicationDate 2011-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20110077592-A
titleOfInvention Manufacturing method of turnip fermented beverage
abstract The present invention relates to a method for producing a fermented beverage with ssalnuruk turnip, and more particularly ssalnuruk inoculated culturing a microorganism useful to the three appropriate enzyme and turnip role (Aspergillus oryzae and Aspergilus By incorporating kawachii ) into sugar and fermentation, the spicy taste of turnip when fermented is refined to the sour taste of organic acid produced during fermentation and sweetness by rice malt. The present invention relates to a method for producing a pure fermented beverage which can be easily produced in small units even in farms due to a simple process while minimizing component loss and increasing the absorption rate of useful components of raw materials.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101400716-B1
priorityDate 2009-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 23.