http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110062318-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2009-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ed12b36722e8e8df5c0d661fd8d4783 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c02de4c61b8677021a2e80a970bdb4d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a095395c4bffff520453a38127529dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4af484ffb9c0f6b0b267b58bf6b298d9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5aa8eb1f2325cd2c6180ae9985a16c45 |
| publicationDate | 2011-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110062318-A |
| titleOfInvention | Herbal liquor and its manufacturing method |
| abstract | The present invention relates to a method for producing herbal wine comprising the step of adding the phrase verseul powder and peony powder and fermentation and the herbal wine produced by the above method. In the method of producing herbal wine of the present invention (i) soak the grain at room temperature overnight and remove the water, and then cooked for 20 to 40 minutes to produce a gourd rice, cooled to room temperature, and then add yeast and yeast and mix evenly to fermentation vessel After adding and sealed in purified water, and fermenting at 20 to 30 ℃ for 1 to 3 days to perform a one-stage immersion; (1) When the one-stage immersion is finished, by adding grain to the fermentation vessel additionally Goose rice is added, and the herbal mixture powder which mixes Gujeolcho powder and peony powder at the ratio of 7: 3 to 5: 5 (w / w) is added at 0.3 to 0.8% (w / w) of the final weight of grains, and then 20 to Fermenting at 30 ° C. for 10 to 20 days to perform two-stage immersion; And (iii) removing the solid by filtration when the secondary soaking is completed. Herbal medicine of the present invention is excellent in antioxidant capacity can not only utilize the natural functionality of the hub, but also excellent in taste, it will be able to contribute widely to the expansion of the functional food market including herbs.n n n Gujeolcho, Peony, Herbal Medicine |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104017705-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104017705-B |
| priorityDate | 2009-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 102.