http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030074558-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ce4fd6500ab34715a85bda763aadc606 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate | 2003-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20f3b6a96d2d3881c7c24622eba6a896 |
| publicationDate | 2003-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030074558-A |
| titleOfInvention | Functional soju with an aqueous solution of selenium, ginkgo biloba ginkgo, pine needle amino acid, ginseng saponin, ginseng gin serna, green tea fedrin. Takju. Cheongju, Yakju manufacturing method |
| abstract | The present invention summarizes in detail the soju, Yakju, Cheongju, Takju among the alcoholic beverages of the 33rd class alcoholic beverages.n n n In general, when shochu is a conventional soju is made by diluting the chemical alcohol in water with oligosaccharides.n n n In general, when takju is made of rice flour or rice with steam, it is made by adding yeast or yeast to mature and removing dregs, and mixing with water is a conventional takju.n n n In general, Cheongju is a conventional Cheongju made by using rice as a main ingredient to make rice with steam, and adding it to leave it by aging with yeast to remove the residue and heat-treat it to produce distillation.n n n In general, medicinal herbs make rice with steam by using rice as the main ingredient, add yeast, and add medicinal herbs to mature to remove residues.n n n The present invention is such a conventional shochu. Takju. Rice wine. Unlike medicinal liquor, it is functional soju using selenium, ginkgo leaf ginkgo, pine needle amino acid, ginseng saponin, ginseng gin serna, and green tea fedrin. Takju. Rice wine. I will make a medicine.n n n (1) selenium shochu (2) ginkgo (ginkgo biloba) shochu (3) pine needles (amino acid) shochu (4) saponin (gin serna) shochu (5) green tea (pedrin) shochu is extracted from organic selenium aqueous solution and ginkgo leaves Barley is an aqueous organic ginkgo solution, an organic amino acid solution extracted from pine needles, an organic saponin solution that can be extracted from ginseng, an aqueous solution of ginserna solution and an organic ferdrine solution that can be extracted from green tea. rice. sweet potato. It has a spirit made from natural agricultural products called corn, and is mixed with mineral hexagon and oligosaccharides to make use of each function.n n n Invention (6) Selenium Takju (7) Zinko (Ginkgo biloba) Takju (8) Pine needle (Amino acid) Takju (9) Saponin (Ginserna) Takju (10) Green tea (Pedrin) Takju With the above aqueous solution, conventional Takju is made only by using rice to make use of its functionality.n n n Invention (11) Selenium Cheongju (12) Zinko (Ginkgo Leaf) Cheongju (13) Pine needle (Amino acid) Cheongju (14) Saponin (ginserna) Cheongju (15) Green tea (Pedrin) Cheongju With the above aqueous solution, it is characterized by making distilled by mixing and distilling the conventional sake made.n n n Inventive product (16) Selenium medicine (17) Zinko (bank and) medicine (18) Pine needles (amino acids) Medicine (19) Saponin (ginserna) medicine (20) Green tea (pedrin) medicine is used to make the soju of the present invention It is a conventional medicine to make with the above aqueous solution, but it is characterized by making the functionality by making it aged by adding an additional aqueous solution of 16 kinds of herbal medicines.n n n Thus, this invention is a conventional shochu. Takju. Rice wine. Unlike medicinal herbs, there are advantages and characteristics that improve the problems of functionality, make use of functionality and make more use of nutrients.n n n In order to further enhance the nutritional properties of the conventional alcoholic beverages, the grains are cooked by steam heating, but the alcoholic beverage of the present invention is prepared by pulverizing and ripening raw to prevent nutrient loss and destruction.n n n This is a method and manufacturing technology of the alcoholic beverage of the present invention different from the conventional alcoholic beverage manufacturing.n n n This is the fact that the present invention contributes to the promotion of national health in the spirit of the fundamental spirit that first considers the nation and the nation and the national health first.n n n In addition, the government's policy of surviving surplus agricultural rice consumption policy has a big effect. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100739535-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104629998-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105462793-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108330050-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103834544-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220000676-A |
| priorityDate | 2003-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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