http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030053818-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f9ef91a0d7ada1a04473e78c423947c9 |
| classificationCPCInventive | 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/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2001-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9307ddc577def8203c31ebf50c7514c |
| publicationDate | 2003-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030053818-A |
| titleOfInvention | Manufacturing method of In Dong Ju using In Dong Cho |
| abstract | The present invention relates to a production method of phosphorus liquor containing the main ingredient of Indongcho,n n n The manufacturing process of the present invention is mixed with koji malt in an infusion container (suldok), phosphorus powder 450g, Angelica powder 112.5g, Hwangjeong powder 112.5g, astronomical powder 112.5g, peppermint powder 112.5g, Omija powder 112.5g, licorice powder 112.5g, broiler powder 112.5g, goji berry powder 112.5g, baekbokyeong powder 112.5g, ginseng powder 112.5g, health powder 112.5g, Cheongung powder 112.5g, and then prepared pre-packaged juju (178.6ℓ) and water Put it, mix it well, and then mature it for 100 days with sealing. After 100 days, put bamboo liquor into liquor, and then pour the deceased liquor into the gradually brewed bamboo liquor to make a 16-degree honeycomb.n n n The indongju of the present invention has a bright and transparent bright red color, and the unique fragrance and taste of Indongju are clean, and the 12 kinds of herbal medicines including Indongcho are exquisitely matched with the old way at home. The unique leaven scent is appropriately blended with floating yeast to give it a sweet and subtle scent and a soft and voluminous taste.n n n The alcohol content of the present invention is about 16 degrees and is produced as a 13 degree product that is not too harsh considering the taste of modern people, and it is characterized by being widely drinkable by women as well as liquors. It is a folk liquor that works by improving blood circulation and causing the skin to become hard. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030053817-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102081445-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040094037-A |
| priorityDate | 2001-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.