http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120113874-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dfd3926e17f631bdede865c243db157f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 |
| filingDate | 2011-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31fc7018bd63c231bb603b28c6b6f04c |
| publicationDate | 2012-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120113874-A |
| titleOfInvention | Method for preparing schizandra |
| abstract | PURPOSE: A method for making Schizandra chinensis beer is provided to protect bronchus and eyesight and to whet the appetite. CONSTITUTION: A method for making Schizandra chinensis beer comprises: a step of adding water for brewage to malt and reacting at 50-55 Deg. C. for 10 minutes to one hour to decompose protein of the malt; a step of saccharifying starch of the malt at 60-65 Deg. C. for 30 minutes to 2 hours; a step of filtering malt cake and adding hop; a step of boiling at 100 Deg. C. for 30 minutes to one and half hours; a step of cooling at room temperature to prepare saccharified liquid; a step of adding beer yeast to the saccharified liquid and fermenting at 12-15 Deg. C. for a week; a step of adding 10 vol% of Schizandra chinensis concentrate; and a step of maturing at 1-4 Deg. C. for 10-15 days. |
| priorityDate | 2011-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.