http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180015856-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6da488aada913ad597f8cb7f99f34101 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aab2ca627b28693a58bc5af0debc76df |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4c19f2fe821bf9579fdc02718749198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d22159f86c2b7db259e5cffe7a78ca56 |
| publicationDate | 2018-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180015856-A |
| titleOfInvention | Making method of dark vinegar with korean dark ginseng |
| abstract | The present invention relates to a method for producing black ginseng, comprising the steps of: (S10) preparing black ginseng by repeating the process of boiling and drying washed ginseng; Extracting black ginseng by hot water extraction (S20); An alcohol fermentation step (S30) in which honey and yeast are added to the black ginseng solution, followed by fermentation and purifying to produce a black ginseng alcohol fermentation broth; And an acetic acid fermentation step (S40) in which the black ginseng solution is further added to the black ginseng fermentation broth to lower the alcohol concentration to a predetermined level and then the fermentation is carried out by injecting oxygen to ferment for at least 10 months. Thereby, there is no irritation of the fragrance, the acidity is appropriate, and the sourness is not too strong, so that it can be easily ingested in everyday life. In addition, using the honey as a member of the party comforts the stomach, even in the case of people with high blood sugar, can be casually ingested. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102042931-B1 |
| priorityDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.