http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170088528-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f796825924393d21f72a69c1f202fbbb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-76 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2016-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d1418e6aeb5d00f0d811684342bf186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ae6d2f6b2ceb37b8a9c69ff7097ff60 |
| publicationDate | 2017-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170088528-A |
| titleOfInvention | Fabrication of honey vinegar |
| abstract | The present invention provides a method for producing bee honey fermented vinegar. The method comprises: preparing a bee honey fruit extract obtained by mixing a mixture, 5-15 wt% of bee honey on the basis of the total weight of the mixture, and 0.01-0.05 wt%- of yeast on the basis of the total weight of the mixture, wherein the mixture is obtained by mixing 65-75 wt% of an extract of a citrus fruit or a skin-including pulverized material and 25-35 wt% of water; dipping a bee honey fruit liquid in a sealed container, and firstly alcohol-fermenting the same for 72-100 hours while maintaining a temperature of 25C or higher to less than 30C; forcibly stopping alcohol fermentation by adding the bee honey fruit liquid in icy water or in a refrigerator of 4C or less to be maintained therein for 1-5 hours when a sugar content reaches 10-15 brix while the bee honey fruit liquid is alcohol-fermented; adding a vinegar starter to the bee honey fruit liquid, and fermenting the same by acetic acid at a temperature of 28-35C for 2-3 months; filtering the bee honey fruit liquid fermented by acetic acid; and aging bee honey fruit liquid at a temperature of 0C or higher to less than 10C for 1 or more months. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102419123-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107779382-A |
| priorityDate | 2016-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.