http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102428525-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-07 |
| filingDate | 2020-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102428525-B1 |
| titleOfInvention | Manufacturing method of Liquor using Gingo Biloba Leaf Extract, Red Ginseng Concentrate and Pine Tree Bark Extract |
| abstract | The present invention relates to a method for manufacturing a liqueur using ginkgo leaf extract, red ginseng concentrate and coastal pine bark extract, comprising the steps of mixing 110 to 120 parts by weight of water and 0.01 to 0.1 parts by weight of activated carbon to 100 parts by weight of alcohol (step 1); Distilling the alcohol mixed with the activated carbon using a still to make distilled alcohol (step 2); Making a mixture by mixing 40% by weight of ginkgo leaf extract, 40% by weight of red ginseng concentrate and 20% by weight of coastal pine bark extract (step 3); A leachate preparation step of mixing 4-6 parts by weight of the mixture to 100 parts by weight of the distilled liquor and leaching at 70-80° C. for 30 days (step 4); and mixing 80 to 90 parts by weight of water, 1 to 5 parts by weight of oligosaccharide, and 0.001 to 0.01 parts by weight of sucralose to 100 parts by weight of the leaching liquor to prepare a liqueur (step 5); It is a technical feature to include, while having an effect on improving total cholesterol, there is an effect that can remove the bitter taste. |
| priorityDate | 2020-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 147.