http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102367878-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9eb90300852d5f077112b3e8869e8035 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C2200-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-20 |
| filingDate | 2021-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46f626a5719b166edf3d64e4aac89ef8 |
| publicationDate | 2022-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102367878-B1 |
| titleOfInvention | Manufacturing method of beer using hibiscus dried petals and rose petal undiluted solution |
| abstract | The present invention relates to a method for producing beer using hibiscus and rose petals as raw materials, comprising the steps of: pulverizing malt and mixing it with brewing water to saccharify it to 40~78°C to prepare wort; filtering the wort to remove the brewer's wort; Boiling the filtered wort at 100-120° C. and adding hops; adding hops and edible dried hibiscus petals immediately after boiling; removing troop by precipitating the boiled wort; transferring the wort to a fermenter by rapid cooling; fermenting the wort by inoculating yeast; adding a stock solution of rose petals during fermentation; It relates to a manufacturing method of beer using hibiscus dried petals and rose petal undiluted solution from aging to commercialization. The beer according to the present invention contains the unique fresh sour taste and red appearance of hibiscus, and contains a subtle flavor peculiar to rose flowers, which can increase the variety of beer and improve consumer preference, and the overall yield and natural vegetable petals. It is possible to provide a manufacturing method for commercial mass production in the art in consideration of the increase in taste and flavor and the economic feasibility of the input ratio of raw materials. |
| priorityDate | 2021-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.