http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170038361-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_39eeed1f0de19515633fe755962a32ac |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2015-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da522c4ea18b4465c27e2c7839991a72 |
| publicationDate | 2017-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170038361-A |
| titleOfInvention | Method for Preparing of Grain Syrup Using Fermented Ginseng Berry Extract or Grain Syrup Using Fermented Ginseng Berry Extract Prepared by the Method |
| abstract | The present invention relates to a method for producing grain syrup by using a ginseng berry fermented liquid. The method comprises the steps of: (a) washing grains mixed with rice, sorghum, and glutinous rice at a weight ratio of 1:1:1, dipping the grains in water for 1-3 days, and removing water; (b) preparing hard-boiled rice by adding and heating water in the grains dipped in water at a weight ratio of 1:2.7-3.2; (c) cooling the hard-boiled rice at a temperature of 10-50C, adding -amylase, malt, and a ginseng berry fermented liquid, and saccharizing the same in an aging device of 50-70C for 10-14 hours; (d) adding herbal medicinal materials including ginsengs, yacon, radish, ginseng berries, shepherds purse, Korean wild grapes, Korean angelica, strawberries, Korean Schisandra, Korean raspberry, ginger, kudzu, and balloon flowers in a filtrate filtered from the result of step (c), and boiling down the same at 80-105C for 5-10 hours; and (e) boiling down the result of (d) for 10-14 hours at 100-109C when the result of step (d) becomes 81-90 Brix to become 85-96 Brix. The grain syrup produced through the method of the present invention excellent antibacterial and diabetes alleviating effects. Overall flavors are improved, and excellent functionality is ensured. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102487807-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200145247-A |
| priorityDate | 2015-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 145.