http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120049965-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c5f6950fead27cb1975f3376807a9321 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-023 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-85 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2010-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_532678970802f83ced1ba246b6a37ff3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6903eb846e4bec4b4eb6c023bb61bd09 |
| publicationDate | 2012-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120049965-A |
| titleOfInvention | How to Make Sesame Wine |
| abstract | The present invention relates to a method of producing a cheonseol wine, more specifically, the step of overheating the sesame seeds at 15 ℃ to 20 ℃ until the sugar content of the sesame seeds to 15 Brix; Crushing and compressing the ripened sesame seeds to prepare sesame juice; Adding and reacting pectin hydrolase (pectinase) to the sesame juice; Inoculating the fermented strain in the sesame juice to which the pectin hydrolase was reacted and the method for producing a sesame wine comprising the step of fermenting the sesame juice inoculated with the fermented strains, the production method of the present invention According to the method of use, by using the overcooked blue tuna that is considered to be degraded, it is possible to improve the quality, that is, palatability and antioxidant properties, while improving efficiency, ie, shortening the production period and increasing wine yield. The method of manufacturing is not only able to solve the problem of sesame seed that is difficult to maintain the quality of the product easily, but also the industrial value is great in that it provides an efficient method of making sesame wine. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101486222-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180060805-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101246093-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103351982-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190103902-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101355746-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108342278-A |
| priorityDate | 2010-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.