http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090054557-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85f9c048f6f0f1c45b9042a6a74db25e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 |
| filingDate | 2007-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8f30a85ed5858880d1aca5ec9486580 |
| publicationDate | 2009-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090054557-A |
| titleOfInvention | Maximowiczia chinensis fruit, fermentation, enzyme |
| abstract | A fermented tea using Schizandrae extract and a preparation method thereof are provided to show specific taste and flavor of Schizandrae Fructus by mixing and fermenting Schizandrae Fructus, brown sugar and oligosaccharide. A method for preparing a fermented tea using Schizandrae extract comprises the following steps of: mixing 30-40% of Schizandrae Fructus, 30-40% of brown sugar and 30-40% of oligosaccharide; washing the mixture; fermenting the mixture; and squeezing and filtering the mixture. More particularly, the method for preparing the fermented tea comprises the following steps of: washing Schizandrae Fructus and removing foreign materials from the Schizandrae Fructus; adding 30-40% of brown sugar and 10-20% of oligosaccharide; placing the mixture in a bag and fermenting the mixture at 25-35 degree for 3 months; filtering the fermented liquid and re-fermenting the filtered liquid at 8-13 degrees for over 9 months; and packing the completely fermented liquid. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220043462-A |
| priorityDate | 2007-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.