http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180128872-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87b8b0fc9402429603f11cca4b9a107f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 |
| filingDate | 2018-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5b5d55a1eb6db4f73fa4cfea4782967 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c92061873532f41c4971469c38b2649 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f54d6514e83a0b27eba091c3a916e90b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc19ad05047c7a7731fc58c155e263fd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_923b011f21e1bca2fc8c37d0283e27fc |
| publicationDate | 2018-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180128872-A |
| titleOfInvention | Preparing method of fermented alcoholic beverage using heat treated nuruk and fermented alcoholic beverage preparing same |
| abstract | The present invention relates to a process for producing a fermented beverage by using a heat treatment of nutmeg and a fermented fermented product produced by the process as described above. The fermented fermented product produced by the process of the present invention has a high glycation strength, , Tyrosinase, and polyphenol oxidase are stable and have similar levels of alcohol, total sugar, and phytic acid as the control. Also, as the temperature of the heat treatment is increased, the acidity of the fermented soybean is increased and the content of amino acid, reducing sugar and nitrogen compound is decreased. In addition, the content of the component which positively affects the flavor of the fermented beverage is increased, the content and chromaticity of the component having a negative influence are decreased, and the sweetness and the richness are maintained high, thereby having excellent functionality and improved preference. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210135893-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102223391-B1 |
| priorityDate | 2018-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 394.