http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120115639-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1cb276fb2cded2206ce6430401bab9f9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2011-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_970bcc3f0a4289cb8beda7c0f95c4639 |
| publicationDate | 2012-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120115639-A |
| titleOfInvention | Manufacturing method of turmeric rice wine and thereby |
| abstract | The present invention relates to a manufacturing method of turmeric makgeolli, and to the ulge makgeolli produced by it, the object is to improve the taste and flavor by allowing to manufacture makgeolli containing turmeric. The present invention constituted for this purpose is to (a) the process of screening and washing the white rice after immersion for a certain time, (b) the process of making soybean rice by increasing the soaked white rice in an atmosphere of high temperature and high pressure for 20-30 minutes, (c) The process of cooling the steamed gourd rice, (d) inoculated with 0.2 ~ 0.3 parts by weight in 28 ~ 32% by weight of the chilled rice, and fermented for 36-40 hours under the temperature of 35-40 ℃. In the process of manufacturing, (e) after the entry into Korea prepared by mixing 1 ~ 5% by weight of the cooled soybean rice in yeast rice 0.8 to 1.2 parts by weight of yeast and 130 to 135 parts by weight of purified water under a temperature of 26 ~ 30 ℃ The process of preparing the main hair (base liquor) by culturing, (f) The main hair (base liquor) prepared in step (e) and the process of (d) to the entry made in step (d) 260 to 270 parts by weight of purified water and step (d) One-stage immersion process to mix 60 ~ 70 parts by weight of turmeric on the contrast powder, (g) Fermentation of the mixed one-stage immersion mixture, (h) Yeast rice and kodu rice compared to the remaining chilled Godu rice after cooking 1 to 2 parts by weight, 0.2 to 0.4 parts by weight of purified enzyme and 160 to 170 parts by weight of purified water, including two steps of immersion, (i) ripening the two steps of immersion mixture, and (j) producing the aging solution. Consists of the configuration. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114350470-A |
| priorityDate | 2011-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.