http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160006006-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fb84344a34bbe52ea491d6f07cdfa42c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 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 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2014-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1f9ddf4e60ca81361ec03aaa2d6fd9e |
| publicationDate | 2016-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160006006-A |
| titleOfInvention | Production method of Houttuynia cordata beverage |
| abstract | The present invention aims to provide a method for manufacturing an adult sole beverage which is capable of eliminating the unique fishy odor without decreasing the active ingredients of the herbarium so as to make it easy for anyone, both young and old, to drink, thereby contributing to health promotion. The method comprises the steps of: a) softening the tissue by soaking the collected herringbone in the shade; b) blowing and drying the herringbone in a drier for 48 hours; c) : 30 weight ratio, and then extracting the active ingredient at a temperature of 100 ° C for 90 to 120 minutes, d) separating the solid matter from the extract of Allium cepaensis, and e) sterilizing and bottling the allium extract . Also, the blow drying in the step b) is carried out at a temperature of 25 to 30 캜. According to the above-described technical structure, it is possible to minimize the change in the composition of the herringbone from the harvesting to the drying of the herringbone so that it can be easily harvested by all the males and females, and the cost can be reduced by simplifying the manufacturing process . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106360671-A |
| priorityDate | 2014-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 114.