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    • 3. 发明公开
    • 저알코올 단술의 제조방법
    • 生产低浓度酒精饮料的方法
    • KR1020020003152A
    • 2002-01-10
    • KR1020010068406
    • 2001-10-31
    • 정 순 택
    • 정순택김선재허정식
    • C12G3/02C12H3/00
    • PURPOSE: A method for producing a lower alcohol sweet drink made from rice is provided, thereby improving the quality of the sweet drink and industrializing the sweet drinks. CONSTITUTION: The method for producing the sweet drink made from rice having 2 to 3% of the ethyl alcohol content and 6 to 8% of the sugar content comprises the steps of: dipping rice in water for 12 hours, steaming it at 121 deg.C for 10 minutes; cooling the steamed rice to 40 deg.C; adding malt and water to produce the spirit having 12% of sugar content; inoculating Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake into the rice medium; alcohol-fermenting the rice medium and terminating the fermentation when the alcohol content reaches to 2 to 3%.
    • 目的:提供由米制成的低级酒精饮料的方法,从而提高甜饮料的质量并使甜饮料工业化。 构成:由含有2〜3%的乙醇含量和6〜8%的糖含量的大米制成的甜饮料的制造方法包括以下步骤:将水分浸入水中12小时,将其蒸煮121℃。 C 10分钟; 将蒸米冷却至40℃; 加入麦芽和水,以产生含糖量为12%的精神; 将酿酒酵母(Saccharomyces cerevisiae),酿酒酵母(Saccharomyces bayanus)和酵母酵母(Saccharomyces) 酒精发酵大米培养基,酒精含量达到2-3%时终止发酵。
    • 5. 发明公开
    • 변색을 지연시킨 된장의 제조방법
    • 大豆浆料的脱色延迟生产方法
    • KR1020000002849A
    • 2000-01-15
    • KR1019980023789
    • 1998-06-19
    • 정 순 택문 길 만조건식
    • 정순택강성국문길만조건식김설희
    • A23L1/202
    • PURPOSE: A soybean paste manufacturing method is provided to improve the storage quality and to have the functional quality of chitosan. CONSTITUTION: The soybean paste manufacturing method composes the steps of: eliminating the foreign materials by washing soy beans; dipping the soy beans into the water three times as heavy as the weight of the soy beans for twenty-four hours; steaming the soy beans in an autoclave for twenty minutes; cooling the soy beans in a room temperature; adding 40% of the koji manufactured with the mixed cluster of the aspergillus oryzae and the bacillus subtilis toward the soy beans; and adding the chitosan when ripening.
    • 目的:提供大豆酱制造方法,提高储存质量,具有壳聚糖的功能品质。 构成:大豆酱制造方法组成了以下步骤:通过洗涤大豆消除异物; 将大豆浸入水中三次,重量为大豆重量二十四小时; 在高压釜中蒸煮大豆二十分钟; 在室温下冷却大豆; 用米曲霉和枯草芽孢杆菌的混合组合制成的曲柄40%用于大豆; 并在成熟时加入壳聚糖。