http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030069500-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_da91009d84b19b1d5c1f782625b22ee5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2002-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bb74dcf3406fe9014b437603f54d3f2 |
| publicationDate | 2003-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030069500-A |
| titleOfInvention | The preparation of fermentation Fig-vinegar using korean drug agent and fig fruit |
| abstract | The present invention is a fig fruit, fig tree sawdust and fig leaf 1-20 times more alcohol and soju per fig leaf to ferment figs such as Masui Dauphine, Bongsi or White Genoa to produce fig vinegar and A method of producing fig vinegar after adding fermented wine, makgeolli, and fermented figs, followed by fermentation process, and then juiced and sterilized. And using fig vinegar solution as a fig juice and herbal medicine, ginger, Angelica, yellow liquor, licorice, dermis, saengbuja, creosote, cinnamon, cheongung, peony, koji, sujijihwang, injin mugwort, dermis, brown root, eochocho, hwanggi, It contains 0.1-20% by weight of extracts such as tofu, Baekbongryeong, wolfberry, gooseberry, jujube, hawthorn, cucumber grass, garlic, and poropolis, or as a fig extract and herbal medicine as ginger, donkey, yellowberry, licorice, dermis, hyangbuja, creosote Powdered or crushed powders, such as cinnamon, celestial leaves, peony, squirrel, sukjijihwang, injin mugwort, dermis, carp, eosungcho, astragalus, tofu, baekbongryeong, wolfberry, thorny goose, jujube, mountain lion, cucumber grass, garlic, poropolis Fermented while maintaining the temperature within the range of 25-45 degrees Celsius (1: 3-fig) ratio, using a mixed solution of juice, containing 0.1-20% of fig vinegar in 60-90 degrees Celsius In the temperature range It relates to a production method by sterilization for 1 to 30 minutes. Fig vinegar of the present invention is edible because the acidity, the active ingredient is preserved, the medicinal herb, taste and preference is edible, it is excellent for the treatment of skin diseases such as atopic dermatitis and athlete's foot and eczema. And if you apply fig medicinal herb vinegar to the foot has the effect of eliminating the smell. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100675556-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-1314346-C http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022119074-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102373147-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190072445-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102876557-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100717420-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102876557-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101275887-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102281861-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105316208-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104293637-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101434774-B1 |
| priorityDate | 2002-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 140.