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:...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: PARK, SOO HYUN, LEE, CHANG WOON, JEON, BYOUNG OON, HONG, JAE TAK, SHIM, SUN TAEK, KIM, SE YOUNG, JUNG, JONG HUN, LIM, SOO HYUN
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&amp;date=20111124&amp;DB=EPODOC&amp;CC=KR&amp;NR=20110126886A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20111124&amp;DB=EPODOC&amp;CC=KR&amp;NR=20110126886A$$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