http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110002763-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f4b57839ebfb0489712534dd0e286b23 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 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/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-06 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2009-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e989b6c88aa20dffb15e25a93e88bc3 |
| publicationDate | 2011-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110002763-A |
| titleOfInvention | Method for Making Fermented Wine Using Pine Needles, Acid Chrysanthemum and Licorice |
| abstract | The present invention relates to a method of manufacturing fermented wine using pine needles, acidification and licorice, more specifically, 2.4kg of non-glutinous rice soaked in water for 24 hours, after the first step to produce non-glutinous rice tofu rice, to the non-glutinous rice Nuruk 1.5 to 1.8kg is mixed, and then put into the wine poison, the second step of primary fermentation for 3 days at room temperature by adding 8kg of water, 8kg of glutinous rice is soaked in water for 6-8 hours and mixed with 120g of pine needles, The third step of manufacturing glutinous rice gourd rice, mixed with 120 g of acid chrysanthemum and 150 g licorice to the prepared glutinous rice gourd rice, the fourth step of mixing the first fermented product prepared in the second step, the mixed fermentation 18 A fifth step of secondary fermentation at 20 ° C. for 21 days and a second step of incorporating water into the secondary fermentation product, separating and sealing only clear liquor accumulated in the water, and then aging at 10 to 12 ° C. for 30 days. Article including It relates to a process for producing fermented beverages with pine needle, sangukhwa and licorice are. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103194360-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102936557-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103239379-A |
| priorityDate | 2009-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.