http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100790501-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99b2440a48fb15c64f4d7d1d9ed653f4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2007-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d78f45cc130d0064ea1897c5556aca6 |
| publicationDate | 2008-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100790501-B1 |
| titleOfInvention | Manufacturing method of fruit wine containing wild ginseng culture root |
| abstract | The present invention to achieve the above object, the present invention is a step of capturing and capping the wild ginseng cultured root in 0.5 ~ 5% by weight in the bottling process in the fruit wine prepared by leaching the fruit wine or fruit fermented naturally with the alcoholic beverage As a manufacturing method of fruit wine containing wild ginseng culture root, characterized in that it comprises, specifically (a) mixing the ripe fruit and unripe fruit in the ratio of 80:20 and washed with water and then completely remove the water to prepare the fruit Step, (b) putting the prepared fruit in a completely sealed container and the alcoholic beverage having an alcohol concentration of 25-40% and fermented away from light, (c) passing the drunk after passing through the filtration membrane and using a presser Separating ginseng, (h) transferring the liquor to the storage tank, and (i) applying the ginseng cultured root to the product transferred through the pipe to the product line in the stored state. It relates to a manufacturing method of fruit wine containing wild ginseng cultured root, characterized in that it comprises the step of capping and capping at 2 to 3% by weight in the mouth process, containing the same ingredients as natural wild ginseng and boasting more efficacy By introducing useful pharmacological components of wild ginseng culture root into fruit wine and drinking with alcohol, wild ginseng's pharmacological component works with alcohol metabolism in the body to maintain the excellent efficacy of wild ginseng such as reducing hangover after drinking and drinking The unique aroma of wild ginseng cultured roots not only overcomes the hangover, but also has a deep aroma and taste unique to wild ginseng, which can provide a soft and plain functional fruit to drink. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10292412-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100847901-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103351983-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109055105-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019074150-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2013209658-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109055105-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101806133-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106916686-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103897965-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103820259-A |
| priorityDate | 2007-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 105.