http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210043324-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f0350590bc5d058eaaa39d565b31825f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-055 |
| filingDate | 2019-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_774fa017ee2acc0fe7770974e553dde4 |
| publicationDate | 2021-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210043324-A |
| titleOfInvention | Manufacturing method of Liquor using Extract of Pomegranate, Cynanchi Wilfordii radix and Rubus Coreanus |
| abstract | The present invention relates to a method for preparing liqueur wine using pomegranate extract, white water extract and bokbunja extract, comprising: mixing 110 to 120 parts by weight of water and 0.01 to 0.1 parts by weight of activated carbon to 100 parts by weight of alcohol (step 1); Distilling the mixture using a still to make distilled spirits (step 2); Mixing 0.1 to 1 parts by weight of pomegranate extract, 0.5 to 3 parts by weight of white water extract, and 0.1 to 1 part by weight of bokbunja extract to 100 parts by weight of the distilled liquor and leaching at 15 to 20°C for 30 to 40 days (Step 3); And mixing 80 to 90 parts by weight of water, 1 to 5 parts by weight of oligosaccharide and 0.001 to 0.01 parts by weight of sucralose to 100 parts by weight of the leachate to prepare liqueur (Step 4). It is characterized by a technical feature that includes, and has the advantage of removing bitter taste while being effective in preventing female menopausal symptoms. |
| priorityDate | 2019-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.