http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200129787-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6bcb77e42705738eee1c1fe4de4cb840 |
| 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 | 2019-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf5d25a7f7a1ef52a8b3fa1e769798ab |
| publicationDate | 2020-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200129787-A |
| titleOfInvention | Method for manufacturing oat makgeolli using oats and [buckwheat skin fermentation liquid enzyme] |
| abstract | The present invention relates to a method of manufacturing makgeolli added with boiled oats, and more particularly, as one of the manufacturing steps, such as [fried oat liquid phase] and [buckwheat husk fermented liquid enzyme], which are the core of the present invention when making makgeolli, It was invented to contain the unique useful nutrients of oats with a light and soft taste and rich oats by completely fermenting the bran, the outer shell of oats, added at the immersion step. Oat consumption is effective in lowering blood cholesterol content by increasing the excretion of bile acids due to beta-glucan, the main component of oats, and various physiological activities such as cardiovascular disease prevention, obesity and diabetes prevention appear. [Buckwheat skin fermentation liquid enzyme], which is added as an additive, also contains carbohydrates, proteins, essential amino acids, unsaturated fatty acids, minerals and vitamins, and contains various phenolic compounds including rutin, which prevents arteriosclerosis and lowers blood pressure. And diabetes treatment. It is in the spotlight as a health food because it combines similar nutrients. The manufacturing method is all five methods of preparing oat test wines. Select good oat beans and clean them with flowing purified water. Among them, in particular, crushed oats and yeast are mixed with [? This is the step of making liquor with the use of [buckwheat skin fermentation liquid enzyme], which is the main core process of the present invention, to make oat makgeolli. First, as an example according to the step of making alcohol with Fig. 5-1 [Buckwheat skin fermentation liquid enzyme production method] and oat porridge or oatri rice or [buckwheat skin fermentation liquid enzyme], as an example according to the makgeolli brewing method, Danyangju and Leeyangju coal wine It is a method of manufacturing makgeolli characterized by a method of making alcohol according to manners. In the traditional makgeolli manufactured with oat makgeolli manufactured by the above manufacturing method, as well as other alcoholic ingredients, in the reality that harmful debates about aspartame sweeteners do not cease, in the present invention, in the above [claim 1], by the manufacturing method Oat makgeolli, as well as oat makgeolli produced by the present invention, is made in search of a safe and healthy alternative natural sweetener that can replace traditional makgeolli because it does not have the complete and unique taste and aroma of traditional makgeolli. The sweetener added for sweetness to makgeolli made from alcoholic beverages is a method of manufacturing safe and healthy makgeolli by adding natural sweetener fructooligosaccharide instead of the existing artificial sweetener Aspartame. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102346060-B1 |
| priorityDate | 2019-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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