http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210077184-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a12145c2bf74745e35fe0551a86e9072 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-07 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-00 |
| filingDate | 2019-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ce3bcd00e42d61c804f0f41f1123ade |
| publicationDate | 2021-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210077184-A |
| titleOfInvention | Beer manufacturing method of broussonetia kazinoki |
| abstract | The present invention relates to a method for producing mulberry beer, in which barley is soaked in water for 45 to 55 hours, germinated at 15 to 17° C. for 3 to 5 days, fermented at 60 to 70° C. for 24 to 32 hours, and then removed and malted. A first step of manufacturing a; After pulverizing the malt prepared in the first step, water is added for 30-50 minutes at 60-65° C., 6-10 minutes at 66-70° C., 15-25 minutes at 71-75° C., and 76-80 minutes. A second step of preparing wort by saccharification sequentially at ℃ for 8 to 10 minutes, then filtering; A third step of heating a mixture of hops and the wort prepared in the second step in a mulberry extract extracted from mulberry at 70-80°C, cooling and filtering to separate hops gourd and wort; and a fourth step of post-fermentation after pre-fermentation by adding yeast to the wort separated in the third step, but in the second step, after grinding 350 to 380 kg of malt, 2,500 to 3,000 L of water After saccharification by adding , the wort is prepared by filtering, and in the third step, a mixture of 4.4-5.0 kg of hops and the wort prepared in the second step is heated in 50-70 L of mulberry extract. After cooling and filtering, the hops gourd and the wort are separated, and 15 to 17 L of yeast is added to the separated wort in the fourth step and pre-fermented at 15 to 22° C. for 1 to 5 days, then -1 It is characterized in that it is post-fermented for 7-10 days at ~4 ℃. |
| priorityDate | 2019-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.