http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100813338-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-334 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2006-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100813338-B1 |
| titleOfInvention | How to make hangover-free drinks mainly from buttercups |
| abstract | The present invention relates to a beverage production method having a hangover relieving function that is easy to drink by purifying and improving taste and aroma as a main ingredient of buttercups, which are difficult to ingest due to its unique strong aroma. According to the present invention, a method for preparing a hangover drink using the buttercup as a main ingredient includes: (a) preparing a buttercup as a green juice solution, and (b) hollyhock, hollyhock and water based on the weight of 1: 1: 98. Boiling for 3 to 4 hours at 100 ℃ to 120 ℃ by mixing in a ratio to extract the liquid, (c) the mixture of goji and water in a ratio of 1: 19 by weight based on 100 ℃ to 120 ℃ for 3 to 4 hours Boiling process to extract the liquid, (d) All the additives by mixing the additive mixture consisting of pear juice concentrate, crystalline fructose, taurine, betaine, vitamin C to the mixture of (a), (b) and (c) Stirring step for 20 minutes to 40 minutes to dissolve the material, (e) after the stirring step comprises a step of high temperature sterilization (HTST) for 3 seconds to 5 seconds between 110 ℃ to 130 ℃.n n n n Hangovers, functional drinks, buttercups, wolfberry, holly, berry fruit. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101068128-B1 |
| priorityDate | 2006-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.