http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102361483-B1

Outgoing Links

Predicate Object
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-02
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-00
filingDate 2020-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2022-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2022-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-102361483-B1
titleOfInvention Safflower Seed Beer and Manufacturing Method thereof
abstract The present invention relates to a beer using safflower seeds and a method for manufacturing the same, and more particularly, to a beer with a different flavor by preparing beer under optimal conditions using a safflower seed extract having an increase in bone density, an increase in blood circulation, and anticancer and antioxidant functions. It relates to beer using safflower seeds that provide and at the same time increase nutritional value, and a method for manufacturing the same. The method for producing beer using safflower seeds according to the present invention includes a safflower seed extract obtaining step (S100) of obtaining a safflower seed extract from safflower seeds; and a wort production step (S200) of preparing wort by heating water and pulverized malt; Mixed wort production step (S300) of preparing mixed wort through whirlpool after adding hops while mixing and heating the wort and safflower seed extract; and adding yeast to the mixed wort to prepare a fermented product, and aging the fermented product at a low temperature It includes a fermentation and aging step (S400).
priorityDate 2020-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
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Total number of triples: 25.