| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_75b85a6e3e3fece12943b45089ee62c4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_65ddfea1426147517f318d47c0283975 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2012-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_032d2f58da02fac03acaf08dc7926388
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a81f14a5fede259f8e9e641e849629b3 |
| publicationDate |
2013-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20130128580-A |
| titleOfInvention |
Kimchi Production Method Using Garlic Fermentation Enzyme |
| abstract |
The present invention relates to a kimchi manufacturing method using a garlic fermentation enzyme, more specifically, do not use the white sugar (sugar) which is essentially added to sweeten in the manufacturing process of kimchi indispensable in the Korean diet, fermentation instead By adding garlic fermentation enzyme containing natural fructose produced in the process, it relates to a method for producing kimchi using garlic fermentation enzyme which can improve the harmful elements of white sugar (sugar) and at the same time provide an excellent effect on the health of eaters. According to the present invention, by adding a mixed solution of garlic fermentation enzyme and ginger juice to the pickled cabbage to maintain a pH 4 ~ pH 6 and immersed for 10 to 15 hours, and stirring the pickled cabbage and cabbage seasoning with the mixed solution There is provided a kimchi production method using a garlic fermentation enzyme, characterized in that the second step and the fermented kimchi is prepared in a third step of aging 5-10 days at 5 ~ 10 ℃. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102119209-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102119211-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102462435-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102096813-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102081349-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102104133-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102104134-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102172500-B1 |
| priorityDate |
2012-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |