http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110085550-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a29e051a372421ded4c5f5d94594440a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 |
| filingDate | 2010-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5a6f1be5fbd5956e23a6c347050b023 |
| publicationDate | 2011-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110085550-A |
| titleOfInvention | Fresh Makgeolli and its manufacturing method |
| abstract | The present invention relates to fresh makgeolli and its manufacturing method. According to the present invention, the method for preparing saengmakgeolli comprises a one-stage immersion process of saccharifying the steamed starch raw material using entry, followed by fermentation by administering yeast to prepare a base liquor, and then immersing the base liquor by entering and drinking water; A two-stage immersion process in which water and the added starch raw material are fermented in a one-stage immersed raw material; Aging step of producing the makgeolli stock solution by aging the two-stage immersed raw material; In the manufacturing method of fresh makgeolli comprising a filtration step of filtering the makgeolli stock solution, characterized in that for performing the post-treatment process to add an edible organic acid to the filtered makgeolli so that the pH is 2.5 to 4.0. Saengmakgeul prepared by the method for producing saengmakgeul according to the present invention can not only prevent the post-fermentation by yeast or enzyme after packaging without high temperature sterilization treatment through pH adjustment, as well as yeast or enzyme Living in this stable state, you can get the effect of adding a fresh aroma and rich flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101478427-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200027232-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150053152-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11708549-B2 |
| priorityDate | 2010-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.