http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170033467-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_603258dd842d26a6217e5f1b2c5298f8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2015-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a1ddfd8ead5b12aba676cf933b2df32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f1651d0945c5749fc9abb8a6585f870 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d2c890a614073e062f3049873ad4a05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_032ad436a23b880f149c6978ee295393 |
| publicationDate | 2017-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170033467-A |
| titleOfInvention | A process for the preparation of saengmaekssan beverage having improved sensuality and the saengmaekssan beverage prepared therefrom |
| abstract | The present invention relates to a process for producing an action-enhanced diabetic beverage, and a process for producing an omega-extract of the present invention. (S2) extracting ginseng, ginseng, ginseng, hwanggi, and licorice after finely dividing and adding ginseng, followed by hot water extraction; (S3) adding the child lobes to the extract obtained in the step (S2); (S4) adding the Schizandra chinensis extract obtained in step (S1) to the mixed extract prepared in step (S3); (S5) filtering and then heating the mixed extract obtained in the step (S4); And (S6) adding the sugar to the mixed extract heated in step (S5), the sugar content of the final bio-acidic beverage prepared according to the present invention is 9 to 10 ° brix and is very suitable for drinking, There is an advantage that not only the taste and aroma but also the sensibility such as color is improved. In addition, circulation and digestion of the plant can be promoted by the self-lobular and molluscule additionally added while maintaining the intrinsic active ingredient of SAXMAX. Therefore, it is expected that the beverage of the present invention can be used as a functional drink which can be enjoyed freely by both sexes, regardless of sex, as the natural preference of sweetness and sourness is enhanced. |
| priorityDate | 2015-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 115.