http://rdf.ncbi.nlm.nih.gov/pubchem/patent/HU-230733-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e3ec3db9e598def1083069a0f99d4db0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2011-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69f828a44b80554b8e1cb37d3011d3f3 |
| publicationDate | 2017-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | HU-230733-B1 |
| titleOfInvention | Liqueur and its production |
| abstract | The present invention relates to a flavored herb containing herbal and spice extracts and the preparation thereof.nThe liqueur contains 2-3% of angelica root, 2-3% of angelica seed, 0.5-1% of anise, 2-3% of benedict, 2-3% of elderberrynflowers, 3-4 t% of juniper berry, 3-4% of lemon balm leaf, 1-2% of lemon peel, 7-8% of Colombo root, 3-4 t% of thousandth grass,n3-4% of liquorice, 1-2% of fennel, 1-2% of cinnamon, 7-8% of white clay, 3-4% of dandelion, 3-4% of ginger, 1-2nt% hyssop, 1 to 2% thyme, 3 to 4% rough root, 1 to 2% chamomile flower, 1 to 2% cardamom seed, 1 to 2% chinancrust, 1-2% coriander seeds, 0.5-1% kubeba pepper, 4-5% orange peel, 0.5-1% womens petal root, 9-10%nparsley root, 4-5 t% rhubarb root, 1-2 t% cloves, 0.5-1 t% nutmeg flowers, 7-8 t% gentiann1-8%, 60-80% fruit brandy, 5-30% sweetener from root extract, containing 5-6% by volume leafnoptionally containing coloring agent and edible acid.nIn the preparation of the liqueur, the extract is made with fruit brandy, a sweetener, optionally a coloring agent andnmixed with edible acid. |
| priorityDate | 2011-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 99.