http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140124472-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2013-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a94f45a0d02aeeebc2bdd15a0873f5a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9a96e347552ca439229d4c0df6fd6cb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc5d3b38fca683acce5a874c187247ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69ee646fc44f5df1109f46725f51d9fa |
| publicationDate | 2014-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140124472-A |
| titleOfInvention | Manufacturing method of raw rice wine and raw rice wine prepared thereby |
| abstract | The present invention relates to a method for producing Takju and a Takju prepared by the method. More particularly, the present invention relates to a Takju prepared by the method of manufacturing Takju and cereal grains As a main raw material; Adding to the prepared mother liquor a raw material, yeast, an enzyme or a starch raw material and immersing it; An aging step of fermenting the raw material immersed in the immersion step at a predetermined temperature and for a predetermined period of time and aging the raw material; Homogenizing the aged raw material in the aging step; Subjecting the homogenized raw material to thermal shock to control yeast growth activity; Preparing a saccharified liquid of rice, and adding the saccharified liquid to the raw material, and a takju prepared according to the preparation method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190053590-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220120354-A |
| priorityDate | 2013-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.