http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150040392-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-208 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2013-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150040392-A |
| titleOfInvention | undiluted stevia liquid and the berages, and its manufacturing method |
| abstract | The main constituent of the present invention is that the stevia beverage stock solution contains 0.015-0.025 parts by weight of stevia, 0.6-0.7 parts by weight of barley, 0.6-0.8 parts by weight of safflower seeds, 0.3-0.5 parts by weight of cinnamon, 0.35-0.4 parts by weight of ginger, 0.1-0.3 parts by weight of ginger, 0.65-0.675 parts by weight of ginger, 0.15-0.2 parts by weight of ginseng, 0.25-0.3 parts by weight, 0.2-0.3 parts by weight of brambles, 0.2-0.25 parts by weight of ganoderma 0.4-0.425 parts by weight of rhizome, 0.4-0.6 parts by weight of jujube, 0.175-0.2 parts by weight of licorice, 0.3-0.5 parts by weight of anthocyanins, 0.3-0.5 parts by weight of an acid, 0.1-0.2 parts by weight of germanium, 0.7-0.9 parts by weight of mulberry, 0.3-0.5 parts by weight of mulberry, 0.05-0, 15 parts by weight of mulberry, 0.5-0.7 part by weight of mulberry, 0.1-0.3 part by weight of Angelica gigas, 0.05-0.07 part by weight of mulberry, 0.01-0.02 0.01-0.02 parts by weight of green tea, 0.001-0.002 parts by weight of bamboo shoots, 0.3-0.4 parts by weight of marine herb, 0.3-0.4 parts by weight of astragalus, 0.2-0.4 parts by weight of scutellum, 0.2-0.3 parts by weight of dermis, 0.01-0.02 parts by weight of Rosehill, 0.05-0.15 parts by weight of steamed zeolite, 0.05-0.15 parts by weight of Rhododendron syrup, 0.015-0.035 parts by weight of Ganoderma lucidum, 0.015-0.035 parts by weight of Rhizoma vulgaris, 0.02-0.03 0.2 to 0.4 parts by weight of chrysanthemum, and 0.2 to 0.3 parts by weight of mustard. The production method thereof is as follows: Stevia, barley, safflower seed, cinnamon, mushroom culture, ginger, lentian, ginseng, hwakwiao, bokbunja, hwanggi, mugwort, jujube, licorice, Preparing the ingredients to prepare the mushroom, chrysanthemum, chrysanthemum, stamen, chrysanthemum, chrysanthemum, chrysanthemum, chrysanthemum, stamens; A first step of separating the raw material of the above material so that the raw material having cold properties, hot properties, calm properties, and properties suitable for all materials are not contradicted to each other under pressure extraction or fermentation; A second step of putting cold and hot materials into a pressure extractor and producing a hot water extract for 4 hours to 5 hours at 105-120 degrees Celsius; A third step of making a water extract to remove the solid matter by filtering the mixture in the hydrothermal preparation; A fourth step in which the water extract is transferred to different low temperature fermentation aging chambers and aged at low temperature for 12 days for 16 days; A fifth step of producing a second hot water extract by a hot water method such as the first, second, and third steps, and mixing with a water extract having undergone a low temperature fermentation aging process; The sixth step of fermenting the fermented water extracts at a temperature of 45-50 degrees Celsius for 3-5 days; A seventh step of removing the solid content by filtering the water extract through the sixth step; And the eighth step of vacuum-packing the water-extracted product through the seventh step and storing the product at a low temperature. In another embodiment, the present invention provides a method for producing the extract of Stevia, barley, safflower seed, cinnamon, mushroom culture, ginger, , Mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, mulberry, , The raw material to be prepared for preparing steamed rhubarb, rhubarb, rhododendron, mushroom, chrysanthemum, chrysanthemum, chrysanthemum, chrysanthemum, chrysanthemum, cold raw material, hot temperate, Separating the fermentation broth so as not to be in conflict with each other; Adding the separated materials to a pressure extractor and producing a hot water extract for 4 hours to 5 hours at 105-120 degrees Celsius; Filtering the mixture from the hydrothermal extract to form a water extract to remove solids; Storing the water extract from which the solid content produced in the water-extracting step is removed at a temperature of 18-20 ° C for 1-3 hours, and then storing it at -25 ° C to -3.5 ° C for 2 hours; Centrifuging the water extract through the storage step for 20 minutes at 100,000 to 150,000 rpm, sterilizing the supernatant, and packaging the supernatant. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200081943-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102402820-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200023938-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200061470-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110122850-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020045717-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102486939-B1 |
| priorityDate | 2013-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 457.