http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170113827-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8f5c8d2afc678f6fc2213eb2662b3298 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2016-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9442f535364b72f869066242fe09996 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6df2f0b8b8dc7c82f21c29c6f8ac0097 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df166dd9d585e5ebb9d2884bf2b0f653 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17f865908c5513f04180e4b77e796ade |
| publicationDate | 2017-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170113827-A |
| titleOfInvention | High-quality edible oil manufacturing method of the multi-functional fermented Sanghwang Mushroom |
| abstract | The present invention relates to a method for producing a high-quality edible oil having a multifunctional fermentation state of mushroom, comprising the steps of: (a) preparing a mushroom; (b) boiling the mushroom of step (a) at a temperature of 80 to 100 DEG C for 1 to 3 hours; (c) pulverizing the mushroom of step (b) to a size of 10 탆 to 20 탆 and adding and mixing the edible water at a weight ratio of 1: 1 to 1: 2; (d) washing the rice husk into edible oil and cutting it to a size of 1 cm to 2 cm; (e) washing the rice with drinking water to obtain a rice flour and preparing it; (f) material of step (d): mixing the material of step (e) at a volume ratio of 1: 1 to 1: 5; (g) fermenting the mixed material of step (f) at a temperature of 20 ° C to 40 ° C for 2 to 3 days; (h) preparing a fermentation broth by filtering the material of step (g); (i) mixing the fermentation broth of step (h) with the material of step (c) at a weight ratio of 100: 1 to 100: 10, and then fermenting at a temperature of 20 ° C to 40 ° C for 1 day to 3 days; (j) drying the material of step (i) at a moisture content of 5% to 20% at 40 占 폚 to 60 占 폚; (k) preparing an edible oil by heating to a temperature of 40 ° C to 60 ° C; (1) adding the dried mushroom powder of step (j) to the edible oil in step (k) at a weight ratio of 0.1% to 5%, and stirring the mixture at a speed of 600 to 1000 rpm for 10 minutes to 1 hour; (m) aging the vegetable oil of step (1) at 25 ° C to 35 ° C for 3 hours to 8 hours; (n) filtering the edible oil in step (m) |
| priorityDate | 2016-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID456490784 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 29.