http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150095292-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_75f5f26b58c46f887a52b64e1991911e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2014-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f45a370fd24833fdd244550a7042822 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7494ddc945ced28eb99934c72846924f |
| publicationDate | 2015-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150095292-A |
| titleOfInvention | Fermentation method of producing vinegar |
| abstract | The present invention relates to a method for fermenting a fermented food belonging to a fermented food belonging to a fermented food such as a soy sauce, a kimchi, a fermented vinegar, a fermented vinegar, and a lactic acid bacteria food to a sugar diluted product to extract and cultivate a useful microorganism in a liquid phase, By mixing a food material suitable as a food material, an effective ingredient having a food ingredient is extracted from a liquid useful microorganism produced from the fermented food, and the extract is cultured to obtain a useful microorganism containing the active ingredient of the food ingredient. There is further provided a method for producing fermented vinegar, which comprises fermenting an effective microorganism containing the active ingredient of a food ingredient with alcohol, fermenting sugar, yeast or the like, adding acetic acid to the alcohol fermentation, do. According to the above technology, useful microorganisms produced by using fermented foods belonging to soy sauce, fermented liquor, fermented liquor, fermented vinegar, lactic acid bacteria, etc. are extracted without damaging effective ingredients of food raw materials, By fermenting the active ingredient so that the active ingredient is decomposed and the new ingredient is synthesized, the nutritional value is improved, and a useful microorganism containing the active ingredient of the food ingredient excellent in palatability, storage stability, pharmacological property and the like is obtained. Then, the useful microorganisms containing the active ingredient are fermented with alcohol to obtain acetic acid fermented product by fermentation with acetic acid, and the fermented product of acetic acid is used to provide very excellent vinegar of various forms such as distilled vinegar, ion exchange vinegar, And the like. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190044166-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200112178-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101866713-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019177349-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200085421-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101875486-B1 |
| priorityDate | 2014-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 268.