http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210000710-U
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2019-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210000710-U |
| titleOfInvention | Manufacturing method of healthy rice wine mixed with lyophilized shiitake mushrooms and matsutake mushrooms |
| abstract | The present invention relates to a method of manufacturing makgeolli by mixing freeze-dried shiitake mushrooms and blossoms mushrooms, soaking 18 to 23% by weight of rice in water for 30 to 120 minutes, and then lyophilizing 0.05% by weight of shiitake mushrooms in soaked rice. Step 1 of steaming by adding 0.05% by weight of perilla and flower mushrooms Mixing by adding 40 to 47% by weight of purified water and 0.5 to 5% by weight of stevia and 4 to 8% by weight of yeast and 0.03 to 0.1% by weight of yeast to the steamed rice. Step 2 The process of stirring the mixture at 20 to 28°C for 5 to 15 minutes every 12 to 24 hours is repeated for 8 to 12 days to be aged and the aged mixture is added to a strainer with 28 to 31% by weight of purified water. It characterized in that it comprises four steps of saturating the filtered and diluted makgeolli with carbon dioxide gas to complete. Accordingly, the present invention has the effect of shortening the process and containing a large amount of active ingredients of the blossom mushrooms by adding the blossom mushrooms that do not go through a separate extraction process in the process of manufacturing makgeolli. |
| priorityDate | 2019-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.