http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180005072-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ae3cef0d663c7dc8b3b2543e06e11df |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2016-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9762725d46ecd69720b5f468f6a8e073 |
| publicationDate | 2018-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180005072-A |
| titleOfInvention | manufacturing method of plum-persimmon vinegar |
| abstract | The present invention relates to a mussel-persimmon vinegar, wherein mussel is immersed in an aqueous alcohol solution, and the resulting mussel solution is squeezed by vapor pressure and centrifuged, and the resulting mussel solution is mixed with persimmon vinegar for aging for more than one year to produce a plum- It is possible to improve the appearance while maintaining the sour taste of the vinegar as compared with the persimmon vinegar, while improving the sweetness and having clear and transparent color. |
| priorityDate | 2016-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.