http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102313480-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-334 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2019-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102313480-B1 |
| titleOfInvention | Beverage for relieving hangover and manufacturing method thereof |
| abstract | The present invention relates to a hangover relieving drink and a method for producing the same, and more particularly, by adding and mixing pine nuts leaves, yew leaves, etc. As manufactured, it relates to a hangover relieving drink having a useful effect in relieving a hangover caused by alcohol intake and a method for manufacturing the same. The hangover relieving beverage manufacturing method according to the present invention is 4 to 6% by weight of Heotgae tree fruit extract, 2 to 4% by weight of maekmundong extract, 0.5 to 1% by weight of licorice extract, 1 to 2% by weight of jujube extract, 3 to 5% by weight of pine nut leaf powder Weight %, yew tree leaf powder 3-5% by weight, bilberry youngsil extract 3-5% by weight, refined sugar 10-12% by weight, fructose liquid 1-3% by weight, hydrous citric acid 0.2-0.4% by weight, sodium citrate 0.01- 1 wt%, taurine 0.01 to 1 wt%, DL-malic acid 0.001 to 0.01 wt%, nicotinic acid amide 0.005 to 0.03 wt%, vitamin C 0.005 to 0.03 wt%, herbal flavor 0.05 to 0.1 wt%, sodium benzoate 0.01 to 0.05 wt% %, preparing a mixture by mixing 0.001 to 0.005 wt% of caramel and 60 to 65 wt% of purified water; It characterized in that it comprises; heating the mixture at 80 ~ 100 ℃ for 10 ~ 15 minutes. |
| priorityDate | 2019-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 533.