http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160039723-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d54dc581d1dc14fa58797d2d8be56e79 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3aad03d07b99a3519e0ae5173cf2f9ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_761684b67e6f41709ab43ed141a97dfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_419b423d850f7d74b2b8ab554ef771d7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2014-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9f81e72f93edb7fc13a86cf37fa349bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c70666427b9bf650d8235ff7c32fbba6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a9e41e82fccfde076306dcd4bb2492d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51bd6937e1e31b5ddd5d5dd0c07ea95e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0c279c761651dd5db91ba6ad57f0d25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6119c1461086a36c490cf70147d44be3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b19a556e809da647bed2c7a7e89a0b89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f61c862ba62df1542b820b1b7a6629ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dcb736264b2170a6c5ce74aa2d1e1188 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b27688eff09f699981b757e103b36afe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d0f1f561afdb1dd9a2e1b6810bfed9c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec988039878cc691ad2e0b127d95d330 |
| publicationDate | 2016-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160039723-A |
| titleOfInvention | Chokanjang using mulberry vinegar |
| abstract | The present invention relates to an edible vinegar using an edible vinegar having excellent functions and improved taste and flavor. The present invention relates to a process for preparing coffee beans, which comprises the steps of: removing coffee tannin from coffee bean pulp by immersing the coffee bean pulp in milk for 10 to 20 minutes to remove the tannin component which gives off a sour taste; Removing coffee bean tannin from coffee ground beans by dipping them in milk for 10 to 20 minutes to remove tannin components; The pulverized coffee beans pulverized by the tannin-removing step, the pulverized coffee beans and the pulverized product having a sugar content of 10 to 18 ° Brix were mixed at a weight ratio of 1: 1: 3, purified water was added, Preparing a fermentation broth to reinforce brown sugar so as to have a sugar content; Alcohol fermenting yeast is heated to 35 to 45 DEG C and then dissolved in 180 to 200 mL of water, maintained for 25 to 40 minutes, and then mixed evenly with the fermentation broth; An alcohol fermentation step of fermenting the fermentation broth at 23 to 25 DEG C for 6 to 10 days; A step of diluting an alcoholic fermentation broth by filtering the alcoholic fermentation broth produced through an alcohol fermentation step and then adding water to dilute the broth to an alcohol content of 5 to 6%; An acetic acid fermentation step in which an acetic acid culture liquid in an amount corresponding to 4 to 6 vol% of the amount is added to a diluted alcohol fermentation broth and fermented for 25 to 35 days at a temperature maintained at 25 to 30 ° C; And aging the fermentation broth of the acetic acid fermentation step at a low temperature of 5 to 10 ° C for 3 to 5 months to obtain a filtrate. In addition, the present invention is characterized in that any one selected from the group consisting of fish juice, mulberry leaf juice, and mixtures thereof is added to the above-mentioned ground water. According to the present invention, an active ingredient of bamboo salt, mulberry leaf, and mulberry leaf is contained in the microsuspension, so that the microspheres having improved function can be produced. Further, the present invention further improves the function by containing an effective ingredient of coffee pulp and coffee bean, and further enhances the taste by eliminating the pungent taste of coffee pulp and coffee bean using milk. In particular, the present invention provides a roasted Ethiopian yeast chef green bean roasted with medium roasting (medium roasting, high roasting, city roasting) to maximize the acidity and aroma of the coffee bean, The function is further improved by containing an appropriate amount of chlorogenic acid having an effect. Further, the addition of bamboo salt, oat, mulberry leaf, coffee pulp, and coffee bean improves the taste and flavor of the present invention, allowing the consumer to feel appetite and improve the reliability of food through a fine color. |
| priorityDate | 2014-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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