http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101287399-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b692c70389a91812a50a696f25ee4d1e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af7f03843a19a59753b03338bfa965a2 |
| publicationDate | 2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101287399-B1 |
| titleOfInvention | Manufacturing method of sewage tea bag composition |
| abstract | The present invention relates to a method for preparing a tea sauce composition, comprising the steps of finishing a roasted roots and stem useful for the body to be consumed, putting it in a sake, makgeolli to soften the bitter taste and sour taste of the finely processed sauce, Black beans that are blackened and contain a large amount of pantothenic acid, folic acid, and choline in the vitamin B1, B2, or B group, and linolenic acid and the like, which improve blood circulation and prevent arteriosclerosis and regulate blood pressure The present invention relates to a sewage tea bag composition containing brown rice. The composition is as follows A drying step (S1) of picking up the stem and root of the sewage and drying it in the shade; After the drying step (S1), a cutting step (S2) is performed to cut into a size of 2 mm to 5 mm. A step (S3) of putting the rice wine in the presence of lactic acid bacteria for 18 to 24 hours after the cutting step (S2); A step (S4) of using a squeezing net to filter sewage from the makgeolli using a squeezing net after the step (S3) of putting on the makgeolli; A second drying step (S5) in which the filtered sewage sludge is dried in the shade for 24 hours using the sieve; A second step (S6) in which the bean is roasted for 24 hours or more after being dried in the second drying step (S5); A third drying step (S7) for drying in shade for 24 hours after the second step (S6); A third step (S8) in which the rice soaked from the rice after the third drying step (S7) is put on again and again; A fourth drying step (S9) for drying in the shade for 24 hours after the third step; And a grinding step (S10) of grinding the tea bag so as to be well received in water and alcohol after the fourth drying step (S9). |
| priorityDate | 2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.