http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101317218-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a140c46b83ffcc7d65753ce0712c4e9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2012-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_359993c011018c23ca4892785c64a1db |
| publicationDate | 2013-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101317218-B1 |
| titleOfInvention | Fermented Wine Manufacturing Method Using Herbal Medicine |
| abstract | The present invention relates to a method for preparing fermented wine using herbal medicines, and more particularly, to a method for preparing fermented wine suitable for drinking while having the effect of strengthening the spirit, blood, and tablets of men. Casualty, camphor ginseng 30g each, earthenware, Schisandra chinensis, gojija, breeding, tofu, sanctuary, raw paper, paekcheokcheon, Yeonye Yeo, Mokhyang, fruit room 20g, acupuncture 5g immersed in fresh water and then boiled herbal medicine extract composition process; Boil 2.5L of Chinese herbal extracts, pour a little into 800g of rice flour, make dough, and put it in a large container, cool it to 25 ℃, mix 400g of yeast in the dough, put it into sterilized jar, ferment and ripen at 22 ℃ for 36 hours. ; Boil 2.5L of medicinal herb extract and pour it into 800g of rice flour little by little to make a dough, cool it to 25 ℃ in a large container, mix it well with the first drunk, put it in a sterilized jar and ferment for 24 hours at 22 ℃ Drunk process; Boil 2.5L of medicinal herb extract and pour it into 800g of rice flour little by little to make a dough, cool it to 25 ℃ in a large container, mix it well with a second drunk and put it into sterilized jar in fermentation at 22 ℃ for 24 hours. Drunk process; Boil 2.5L of medicinal herb extract and pour it into 800g of rice flour little by little to make dough, cool it to 25 ℃ in a large container, mix it well with 3rd drunk and put it in sterilized jar and fermented at 22 ℃ for 24 hours. Drunk process; 10kg of glutinous rice is cooked in a gourmet rice, cooled, mixed well with 4th drunk, put into sterilized jars, fermented and aged at 22 ℃ for 15 days, and rose and jasmine flavors are mixed and 4 ~ 5 at low temperature of 5 ~ 12 ℃. It is a method of manufacturing fermented wine using the herbal medicine consisting of the fifth drunk process to ferment the fermentation for months. The present invention provides a fermented liquor having a deep taste and excellent flavor as well as a function of improving the energy and blood function of the male and the declining motivation and reduced sexual function, as well as promoting the proliferation of microorganisms. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110184160-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104845808-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11218938-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110656010-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101723162-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108467813-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101530661-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102067791-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106635659-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200001703-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101565786-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113135735-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11019548-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107779340-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111704974-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160091637-A |
| priorityDate | 2012-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.