http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170099469-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bae3f47d2ef67314319e97425b0f6db8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2016-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb3676f6af5de623dfd9155b19a919c9 |
| publicationDate | 2017-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170099469-A |
| titleOfInvention | Manufacturing method of schisandra chinensis baillon ginseng compounded liquor and schisandra chinensis baillon ginseng compounded liquor manufactured by method thereof |
| abstract | In the present invention, 30% by weight of rice is added to the total weight of the rice used as the first and second stages of rice, and the rice is heated for 35 to 45 minutes, cooled for 15 to 25 minutes, Culturing for 48 hours, mixing the yeast and purified water to obtain a first-stage soaked rice cake; 70% by weight of rice was immersed in the total weight of the rice used as the first and second stages of the rice, and the rice was added for 35 to 45 minutes and then cooled for 15 to 25 minutes. Then, the rice, To obtain a two-stage soaked rice cake; Mixing the one-stage soaked rice cakes obtained in the above step with the two-stage soaked rice cakes and fermenting them at 22 to 24 ° C for 30 days to obtain 14 to 17% alcoholic beverages; Distilling the fermentation broth to obtain a distillation stock having an alcohol concentration of 22 to 24%; Adding high fructose to the distillation column and aging at 14 to 15 DEG C for 90 days to 110 days; It is possible to drink more easily not only the incense and flavor of ginseng and omija, but also the omija hyungsungju which has a good component in body, including the step of feeding ginseng roots together with aged distilled spirits. |
| priorityDate | 2016-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 121.