http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101688371-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67aa758a765e1dbb7ced8ef1d35c4f23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c488915e556c1219aa46eee048c1fe5f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-334 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2016-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d10047e24b3258f6695f6c8d8d2b7b4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7210390bbdcff74da3a6d5a1a4ec018 |
| publicationDate | 2016-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101688371-B1 |
| titleOfInvention | Beverage for a citrus peel and the producing method thereof |
| abstract | The present invention relates to a health drink prepared by using citrus peel, green tea, persimmon leaf, bamboo leaf, mung bean, and green bean as main materials, and more particularly, And then preparing a citrus juice; Washing the citrus peel separated from the pulp with a water content of not more than 5% by weight and pulverizing to prepare a dried citrus fruit powder; Preparing a base beverage by mixing 5 to 10 parts by weight of citrus juice with 10 to 15 parts by weight of dried citrus fruit to 90 to 120 parts by weight of purified water; 20 to 30 parts by weight of the green tea extract, 8 to 12 parts by weight of persimmon leaf extract to increase the absorption rate of the catechin ingredient contained in green tea, 20 to 20 parts by weight of the sage leaf extract to add a savory taste and sweet taste, And 5 to 15 parts by weight of a functional additive are mixed and stirred to complete a beverage. The present invention relates to a beverage based on citrus peel and a process for producing the same. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108514064-A |
| priorityDate | 2016-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.