| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7ffc45e21a36d467c75bee0edc3f3996
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0d8d5db0e967f327d12012974bc4c92d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ed29596af9e2a46c7e16a3d65ebf60c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-02
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/C12J1-04 |
| filingDate |
2013-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db4b735f07c971f1c16342ca6662654a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_820e32f4c61c427295f970c9918ace91
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70bd1d99c1de60df82db44c6e565ba04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a90993f6e5eafd7f70f3d8ebcece800f |
| publicationDate |
2015-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150031352-A |
| titleOfInvention |
Alcoholic beverage oriented from fermented soybean and functional vinegar |
| abstract |
The present invention relates to a method for producing soy sauce, comprising the steps of: i) adding and mixing 0.2-1.5 parts by weight of porcine potatoes and purplish sweet potatoes to 1 part by weight of at least one selected from soybean, black bean, kidney bean or pea; Ii) adding water, an alpha-amylase and a mastermilk to the resulting water-in-water, and fermenting at room temperature; And iii) distilling and refining the alcohol component in the alcohol fermentation product thus obtained, and an alcoholic fermented beverage containing the minerals, isoflavones and anthocyanin functional components obtained by fermenting the bean curd prepared in (i) the fermented alcoholic fermented beverage, Acetic acid fermentation step; And ii) purifying the obtained product and then adjusting the acetic acid concentration to obtain vinegar. The present invention also relates to a functional vinegar comprising the minerals and the anthocyanin functional ingredient. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170005931-A |
| priorityDate |
2013-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |