METHOD TO PRODUCE DONGCHIMI
PURPOSE: A producing method of soup for watery radish kimchi is provided to mass produce the watery radish kimchi soup by injecting lactic acid bacteria cultivated in a radish concentrate culture medium. CONSTITUTION: A producing method of soup for watery radish kimchi comprises the following steps:...
Gespeichert in:
Hauptverfasser: | , , , , , , , |
---|---|
Format: | Patent |
Sprache: | eng ; kor |
Schlagworte: | |
Online-Zugang: | Volltext bestellen |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | |
container_start_page | |
container_title | |
container_volume | |
creator | PARK, SOO HYUN LEE, CHANG WOON JEON, BYOUNG OON HONG, JAE TAK SHIM, SUN TAEK KIM, SE YOUNG JUNG, JONG HUN LIM, SOO HYUN |
description | PURPOSE: A producing method of soup for watery radish kimchi is provided to mass produce the watery radish kimchi soup by injecting lactic acid bacteria cultivated in a radish concentrate culture medium. CONSTITUTION: A producing method of soup for watery radish kimchi comprises the following steps: mixing a radish concentrate with salt, and stirring; and adding 2-10% of spring onion, 2-10% of garlic, 2-10% of ginger, 1-10% of red pepper, and 1-10% of lactic acid bacteria into the mixture, and fermenting the mixture at 15-30 deg C for 1-9 days. The lactic acid bacteria are selected from the group consisting of leuconostoc mesenteroides strains, lactobacillus plantarum strains, or their mixture. |
format | Patent |
fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20110126886A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20110126886A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20110126886A3</originalsourceid><addsrcrecordid>eNrjZJD2dQ3x8HdRCPFXCAjydwl1dlVw8fdzd_bw9PXkYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBoaGBoZGZhYWZo7GxKkCAMdkIUw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD TO PRODUCE DONGCHIMI</title><source>esp@cenet</source><creator>PARK, SOO HYUN ; LEE, CHANG WOON ; JEON, BYOUNG OON ; HONG, JAE TAK ; SHIM, SUN TAEK ; KIM, SE YOUNG ; JUNG, JONG HUN ; LIM, SOO HYUN</creator><creatorcontrib>PARK, SOO HYUN ; LEE, CHANG WOON ; JEON, BYOUNG OON ; HONG, JAE TAK ; SHIM, SUN TAEK ; KIM, SE YOUNG ; JUNG, JONG HUN ; LIM, SOO HYUN</creatorcontrib><description>PURPOSE: A producing method of soup for watery radish kimchi is provided to mass produce the watery radish kimchi soup by injecting lactic acid bacteria cultivated in a radish concentrate culture medium. CONSTITUTION: A producing method of soup for watery radish kimchi comprises the following steps: mixing a radish concentrate with salt, and stirring; and adding 2-10% of spring onion, 2-10% of garlic, 2-10% of ginger, 1-10% of red pepper, and 1-10% of lactic acid bacteria into the mixture, and fermenting the mixture at 15-30 deg C for 1-9 days. The lactic acid bacteria are selected from the group consisting of leuconostoc mesenteroides strains, lactobacillus plantarum strains, or their mixture.</description><language>eng ; kor</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2011</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=20111124&DB=EPODOC&CC=KR&NR=20110126886A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20111124&DB=EPODOC&CC=KR&NR=20110126886A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PARK, SOO HYUN</creatorcontrib><creatorcontrib>LEE, CHANG WOON</creatorcontrib><creatorcontrib>JEON, BYOUNG OON</creatorcontrib><creatorcontrib>HONG, JAE TAK</creatorcontrib><creatorcontrib>SHIM, SUN TAEK</creatorcontrib><creatorcontrib>KIM, SE YOUNG</creatorcontrib><creatorcontrib>JUNG, JONG HUN</creatorcontrib><creatorcontrib>LIM, SOO HYUN</creatorcontrib><title>METHOD TO PRODUCE DONGCHIMI</title><description>PURPOSE: A producing method of soup for watery radish kimchi is provided to mass produce the watery radish kimchi soup by injecting lactic acid bacteria cultivated in a radish concentrate culture medium. CONSTITUTION: A producing method of soup for watery radish kimchi comprises the following steps: mixing a radish concentrate with salt, and stirring; and adding 2-10% of spring onion, 2-10% of garlic, 2-10% of ginger, 1-10% of red pepper, and 1-10% of lactic acid bacteria into the mixture, and fermenting the mixture at 15-30 deg C for 1-9 days. The lactic acid bacteria are selected from the group consisting of leuconostoc mesenteroides strains, lactobacillus plantarum strains, or their mixture.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD2dQ3x8HdRCPFXCAjydwl1dlVw8fdzd_bw9PXkYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBoaGBoZGZhYWZo7GxKkCAMdkIUw</recordid><startdate>20111124</startdate><enddate>20111124</enddate><creator>PARK, SOO HYUN</creator><creator>LEE, CHANG WOON</creator><creator>JEON, BYOUNG OON</creator><creator>HONG, JAE TAK</creator><creator>SHIM, SUN TAEK</creator><creator>KIM, SE YOUNG</creator><creator>JUNG, JONG HUN</creator><creator>LIM, SOO HYUN</creator><scope>EVB</scope></search><sort><creationdate>20111124</creationdate><title>METHOD TO PRODUCE DONGCHIMI</title><author>PARK, SOO HYUN ; LEE, CHANG WOON ; JEON, BYOUNG OON ; HONG, JAE TAK ; SHIM, SUN TAEK ; KIM, SE YOUNG ; JUNG, JONG HUN ; LIM, SOO HYUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20110126886A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2011</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>PARK, SOO HYUN</creatorcontrib><creatorcontrib>LEE, CHANG WOON</creatorcontrib><creatorcontrib>JEON, BYOUNG OON</creatorcontrib><creatorcontrib>HONG, JAE TAK</creatorcontrib><creatorcontrib>SHIM, SUN TAEK</creatorcontrib><creatorcontrib>KIM, SE YOUNG</creatorcontrib><creatorcontrib>JUNG, JONG HUN</creatorcontrib><creatorcontrib>LIM, SOO HYUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PARK, SOO HYUN</au><au>LEE, CHANG WOON</au><au>JEON, BYOUNG OON</au><au>HONG, JAE TAK</au><au>SHIM, SUN TAEK</au><au>KIM, SE YOUNG</au><au>JUNG, JONG HUN</au><au>LIM, SOO HYUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD TO PRODUCE DONGCHIMI</title><date>2011-11-24</date><risdate>2011</risdate><abstract>PURPOSE: A producing method of soup for watery radish kimchi is provided to mass produce the watery radish kimchi soup by injecting lactic acid bacteria cultivated in a radish concentrate culture medium. CONSTITUTION: A producing method of soup for watery radish kimchi comprises the following steps: mixing a radish concentrate with salt, and stirring; and adding 2-10% of spring onion, 2-10% of garlic, 2-10% of ginger, 1-10% of red pepper, and 1-10% of lactic acid bacteria into the mixture, and fermenting the mixture at 15-30 deg C for 1-9 days. The lactic acid bacteria are selected from the group consisting of leuconostoc mesenteroides strains, lactobacillus plantarum strains, or their mixture.</abstract><oa>free_for_read</oa></addata></record> |
fulltext | fulltext_linktorsrc |
identifier | |
ispartof | |
issn | |
language | eng ; kor |
recordid | cdi_epo_espacenet_KR20110126886A |
source | esp@cenet |
subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
title | METHOD TO PRODUCE DONGCHIMI |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T14%3A46%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=PARK,%20SOO%20HYUN&rft.date=2011-11-24&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20110126886A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |