MANUFACTURING METHOD FOR HIGHLY CONCENTRATED APPLE FERMENTATION VINEGAR
The present invention relates to a method for manufacturing highly concentrated apple fermented vinegar. The method for manufacturing highly concentrated apple fermented vinegar according to the present invention comprises the steps of: crushing apples and then extracting juice from the crushed appl...
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| creator | CHO, JIN KI |
| description | The present invention relates to a method for manufacturing highly concentrated apple fermented vinegar. The method for manufacturing highly concentrated apple fermented vinegar according to the present invention comprises the steps of: crushing apples and then extracting juice from the crushed apples; concentrating the juice obtained in the above step while heating the same at low temperatures, to make grain syrup; adding yeast to concentrate obtained in the above step, to perform alcohol fermentation on the same; and aging fermented broth obtained in the above step while allowing the fermented broth to undergo an acetic acid fermentation process that is divided into two steps.
본 발명은 사과 고농축 발효 식초 제조방법에 관한 것이다. 본 발명에 따른 사과 고농축 발효 식초 제조방법은, 사과를 분쇄한 후 착즙하여 즙액을 추출하는 단계와; 상기 단계의 즙액을 저온 가열하면서 농축시켜서 조청화 시키는 단계와; 상기 단계의 농축액에 효모를 첨가하여 알콜발효시키는 단계와; 상기 단계의 알콜발효액을 적어도 두 단계로 구분되는 초산 발효 과정을 거치도록 하면서 숙성시키는 단계를 포함하는 것을 특징으로 한다. |
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본 발명은 사과 고농축 발효 식초 제조방법에 관한 것이다. 본 발명에 따른 사과 고농축 발효 식초 제조방법은, 사과를 분쇄한 후 착즙하여 즙액을 추출하는 단계와; 상기 단계의 즙액을 저온 가열하면서 농축시켜서 조청화 시키는 단계와; 상기 단계의 농축액에 효모를 첨가하여 알콜발효시키는 단계와; 상기 단계의 알콜발효액을 적어도 두 단계로 구분되는 초산 발효 과정을 거치도록 하면서 숙성시키는 단계를 포함하는 것을 특징으로 한다.</description><language>eng ; kor</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; ITS PREPARATION ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221205&DB=EPODOC&CC=KR&NR=102474789B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221205&DB=EPODOC&CC=KR&NR=102474789B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHO, JIN KI</creatorcontrib><title>MANUFACTURING METHOD FOR HIGHLY CONCENTRATED APPLE FERMENTATION VINEGAR</title><description>The present invention relates to a method for manufacturing highly concentrated apple fermented vinegar. The method for manufacturing highly concentrated apple fermented vinegar according to the present invention comprises the steps of: crushing apples and then extracting juice from the crushed apples; concentrating the juice obtained in the above step while heating the same at low temperatures, to make grain syrup; adding yeast to concentrate obtained in the above step, to perform alcohol fermentation on the same; and aging fermented broth obtained in the above step while allowing the fermented broth to undergo an acetic acid fermentation process that is divided into two steps.
본 발명은 사과 고농축 발효 식초 제조방법에 관한 것이다. 본 발명에 따른 사과 고농축 발효 식초 제조방법은, 사과를 분쇄한 후 착즙하여 즙액을 추출하는 단계와; 상기 단계의 즙액을 저온 가열하면서 농축시켜서 조청화 시키는 단계와; 상기 단계의 농축액에 효모를 첨가하여 알콜발효시키는 단계와; 상기 단계의 알콜발효액을 적어도 두 단계로 구분되는 초산 발효 과정을 거치도록 하면서 숙성시키는 단계를 포함하는 것을 특징으로 한다.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>ITS PREPARATION</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD3dfQLdXN0DgkN8vRzV_B1DfHwd1Fw8w9S8PB09_CJVHD293N29QsJcgxxdVFwDAjwcVVwcw3yBQo5hnj6-ymEefq5ujsG8TCwpiXmFKfyQmluBmU31xBnD93Ugvz41OKCxOTUvNSSeO8gQwMjE3MTcwtLJydDY-JUAQCxqS3r</recordid><startdate>20221205</startdate><enddate>20221205</enddate><creator>CHO, JIN KI</creator><scope>EVB</scope></search><sort><creationdate>20221205</creationdate><title>MANUFACTURING METHOD FOR HIGHLY CONCENTRATED APPLE FERMENTATION VINEGAR</title><author>CHO, JIN KI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR102474789BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2022</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>ITS PREPARATION</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>CHO, JIN KI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHO, JIN KI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD FOR HIGHLY CONCENTRATED APPLE FERMENTATION VINEGAR</title><date>2022-12-05</date><risdate>2022</risdate><abstract>The present invention relates to a method for manufacturing highly concentrated apple fermented vinegar. The method for manufacturing highly concentrated apple fermented vinegar according to the present invention comprises the steps of: crushing apples and then extracting juice from the crushed apples; concentrating the juice obtained in the above step while heating the same at low temperatures, to make grain syrup; adding yeast to concentrate obtained in the above step, to perform alcohol fermentation on the same; and aging fermented broth obtained in the above step while allowing the fermented broth to undergo an acetic acid fermentation process that is divided into two steps.
본 발명은 사과 고농축 발효 식초 제조방법에 관한 것이다. 본 발명에 따른 사과 고농축 발효 식초 제조방법은, 사과를 분쇄한 후 착즙하여 즙액을 추출하는 단계와; 상기 단계의 즙액을 저온 가열하면서 농축시켜서 조청화 시키는 단계와; 상기 단계의 농축액에 효모를 첨가하여 알콜발효시키는 단계와; 상기 단계의 알콜발효액을 적어도 두 단계로 구분되는 초산 발효 과정을 거치도록 하면서 숙성시키는 단계를 포함하는 것을 특징으로 한다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | MANUFACTURING METHOD FOR HIGHLY CONCENTRATED APPLE FERMENTATION VINEGAR |
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