http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101383770-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C05F11-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C05F11-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C05F11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C05F15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2011-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101383770-B1 |
| titleOfInvention | Method of manufacturing functional rice wine for agriculture |
| abstract | The present invention is a process of obtaining the Ecklonia cava extract by bathing dried Ecklonia cava, a process of obtaining bone meal extract by boiling bone meal (carnivore bone, fish bone meal), a process of obtaining an extract by boiling rapeseed gourd, and obtaining raw fish fermentation broth. Process, mixing fruit essence, mixing wood vinegar, and mixing sulfuric acid with makgeolli, the process consisting of mixing the aqueous solution of phosphate and aqueous silicate solution, The mixture is 80 parts by weight of water, 250 parts by weight of makgeolli, 50 parts by weight of Ecklonia cava extract, 50 parts by weight of bone flour extract, 4 parts by weight of raw fish fermentation broth, 50 parts by weight of rapeseed gourd extract, 4 parts by weight of vinegar liquor , 500 parts by weight of a mixture of 4 parts by weight of aqueous solution of phosphoric acid and 4 parts by weight of aqueous solution of silicic acid to a mixture of 2 parts by weight of legal sulfur and 2 parts by weight of fruit juice extract 72 ~ 9 at a temperature of 35-40 It is to provide a method for producing functional makgeolli by fermentation for 6 hours to form a fermentation broth of pH4. |
| priorityDate | 2011-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.