http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200049228-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de1516222134f2b80ae876443b3c5ace |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2018-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5d0cec19e3889f34bd1063d4786161d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5034c10cc5bde4fd85f4ac39fbabbe91 |
| publicationDate | 2020-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200049228-A |
| titleOfInvention | Manufacturing method of ginseng-brown rice vinegar |
| abstract | The present invention relates to a method for producing ginseng brown rice vinegar, 4.4 kg of brown rice, 1 to 2 kg of brown ginseng, and 0.1 to 0.2 kg and 0.4 kg of yeast and corn, respectively, and 0.4 kg of yeast, 0.4 liters of sake (main), and 6 liters of purified water. Mixing and proceeding with alcohol fermentation for 3 to 5 days at 23 to 30 ° C. to produce a first stage immersion fermentation broth; A product for preparing a two-stage immersion fermentation broth by mixing 0.4 kg of yeast, 0.4 liter of sake, 4.4 kg of brown rice, and 1 to 2 kg of ginseng into 18 liter of purified water in the first-stage immersion fermentation broth and proceeding with alcohol fermentation under the same conditions as in the second step. Stage 2; When the alcohol concentration of the two-stage immersion fermentation broth is 14% or more, 2% by weight of acetic acid for fermentation of acetic acid is added to proceed with fermentation for 4 to 7 days, aged for 7 to 14 days, and then sterilized and filtered to vinegar. It characterized in that it consists of a third step of manufacturing. The production method of ginseng brown rice vinegar of the present invention is a mixture of brown rice and good ginseng, and the fermentation of the ginseng is smoothly performed by alcohol fermentation with a two-stage immersion fermentation broth. , It contains mainly herbal ingredients such as ginseng, cornus, etc., which has the taste and aroma of ginseng and herbs, has no odor, and contains a large amount of beneficial ingredients for the human body, and has excellent palatability. It has the effect of easily ingesting healthy foods that can be prevented and improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220006705-A |
| priorityDate | 2018-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.