http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090046197-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f73aaa8676ea044c094975a4da4e7a1b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2007-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa0ab5ba26d2a44a34f4e51b0c3699ed |
| publicationDate | 2009-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090046197-A |
| titleOfInvention | Manufacturing method of health supplement fermented beverage and fermented beverage using the same |
| abstract | The present invention relates to a method for preparing a health supplementary fermented beverage and a fermented beverage using the same, and more particularly, to a method for producing a health supplemented fermented beverage having good taste and health benefits by fermenting and extracting a natural plant based on buckwheat and mori. And to a fermented beverage using the same.n n n The method for producing a health supplementary fermented beverage of the present invention is 12 to 18 parts by weight, 30 to 40 parts by weight, 8 to 12 parts by weight, 8 to 12 parts by weight, 8 to 12 parts by weight of mineral wood, 8 to 12 parts by weight A mixing step of mixing 8 to 12 parts by weight of casualties and 8 to 12 parts by weight of malt enzymes; A fermentation step of dipping and mixing 200 to 300 parts by weight of water with respect to 100 parts by weight of the mixed material and fermenting at 28 to 32 ° C. for 12 to 16 days; It includes; extract step of extracting the hot water at 100 to 120 ℃ after the fermentation step.n n n According to the manufacturing method of the health supplementary fermented beverage of the present invention and the health supplementary fermented beverage using the same, the prevention and treatment of adult diseases such as hypertension, diabetes, fatigue recovery, It is very easy to drink because it has the effect of enhancing energy and excellent taste.n n n n Buckwheat, Pear, Mine, Daffolic, Non-Repair, Casualties, Fermentation, Fermented Beverage |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011027305-A1 |
| priorityDate | 2007-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 129.