http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210023573-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e941b377308bd395eaa0743f8d327906 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 |
| filingDate | 2019-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5f52194f34d5173668fc416ac9bdf9f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d83c33c2b8602539af18d7d056717e8 |
| publicationDate | 2021-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210023573-A |
| titleOfInvention | Manufacturing method of ginger syrup |
| abstract | Disclosed is a method for producing ginger cheong. The manufacturing method of the ginger cheong of the present invention, for the production of ginger cheong, 35 parts by weight of ginger, 30 parts by weight of dried jujube, 15 parts by weight bellflower, 10 parts by weight of cinnamon and 10 parts by weight of sugar preparing a material preparation step; Ginger liquid extraction step of pulverizing the ginger and keeping the crushed ginger mixed with water for 30 minutes to 1 hour to remove the starch contained in the ginger by sinking and then extracting pure ginger liquid in a clear state; Jujube extract step of extracting pure jujube juice in a clear state by putting the dried jujube in a certain amount of water and boiling it for at least 3 hours to remove the jujube ingredients; And the jujube juice, bellflower and cinnamon are put in a certain amount of water and sol firstly for 2 to 3 hours or more at a temperature of 110 degrees, and after sol secondly at a temperature of 95 degrees for 3 to 5 hours or more, the ginger liquid and sugar are mixed to 100 It characterized in that it comprises a; and 3 times boiled at a temperature of 5 to 30 minutes or more to complete the ginger tea ginger tea manufacturing step. According to the present invention, by alleviating the strong taste and aroma of ginger with jujube, bellflower and cinnamon, when drinking as a beverage, it can be easily consumed by various age groups such as men and women of all ages, and helps strengthen immunity and prevent adult diseases. It can contribute to health promotion. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102331255-B1 |
| priorityDate | 2019-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.