http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130021619-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4414cd5c4b9e738caa8648d1a5624343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_00f520d79805d545c0982838376bea89 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 |
| 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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 |
| filingDate | 2011-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34bb8851f58a8609832a6ed684b3f19d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c315953dea7c20820ff6713a99d6058 |
| publicationDate | 2013-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130021619-A |
| titleOfInvention | Manufacturing method of korean traditional wine using ginseng fruit |
| abstract | PURPOSE: A method for manufacturing traditional wine using ginseng fruits is provided to promote blood circulation, to improve sexual functions, and to suppress hangover. CONSTITUTION: A method for manufacturing traditional wine using ginseng fruits comprises: a step of adding nuruk(malt) to water, and preparing nuruk water(S101); a step of adding glutinous rice to water, and preparing hard-boiled rice(S103); a step of adding the nuruk water and hard-boiled rice in a jar, and fermenting(S105); a step of filtering the firstly fermented liquid(S107); a step of mixing the fermented liquid and the hard-boiled rice, and fermenting(S109); a step of filtering the secondly fermented liquid(S111); a step of mixing the secondly fermented liquid and a ginseng fruit extract, and fermenting(S113); a step of separating supernatant from the thirdly fermented liquid(S115); and a step of aging the thirdly fermented liquid(S117). [Reference numerals] (AA) Start; (BB) End; (S101) Nuruk(malt) water preparing step; (S103) Hard-boiled rice preparing step; (S105) First fermenting step; (S107) First filtering step; (S109) Second fermenting step; (S111) Second filtering step; (S113) Third fermenting step; (S115) Supernatant separating step; (S117) Aging step |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101939120-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101598291-B1 |
| priorityDate | 2011-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 115.