基本信息:
- 专利标题： 장뇌삼을 포함하는 발효주의 제조방법 및 이에 의하여 제조된 발효주
- 专利标题（英）：Preparing method for fermentative alcoholic beverage comprising mountain cultivated ginseng and fermentative alcoholic beverage therefrom
- 专利标题（中）：包含山地人参和发酵酒精饮料的发酵酒精饮料的制备方法
- 申请号：KR1020110022059 申请日：2011-03-11
- 公开(公告)号：KR101303063B1 公开(公告)日：2013-09-26
- 发明人： 김성준 , 장기효 , 손은화
- 申请人： 김성준 , 강원대학교산학협력단
- 申请人地址： 강원도 삼척시 조비새비길 ** (조비동)
- 专利权人： 김성준,강원대학교산학협력단
- 当前专利权人： 김성준,강원대학교산학협력단
- 当前专利权人地址： 강원도 삼척시 조비새비길 ** (조비동)
- 代理人： 이제명
- 主分类号： C12G3/04
- IPC分类号： C12G3/04 ; C12G3/02
The present invention relates to a production method and this the fermented beverages produced by the fermented beverages, Jean in more specifically, by increasing the fermentation the jangnoesam circular or fermenting fragmentation or powdered jangnoesam active ingredient of the jangnoesam ginsenosides containing jangnoesam ( method for producing a content improved pharmacological efficacy by improving the body and fermented the absorption enhancement of Ginsenoside) and to this a fermented beverages prepared by. By, according to the present invention by a starchy material is added to jangnoesam fragment or jangnoesam powder into effect, while increasing the vivo absorption of the active ingredient can be a jangnoesam fermented beverages prepared save the palatability, to prepare a rice wine or wine, depending on the type of starchy material is.
公开/授权文献:
- KR1020120104020A 장뇌삼을 포함하는 발효주의 제조방법 및 이에 의하여 제조된 발효주 公开/授权日：2012-09-20
信息查询:
EspacenetIPC结构图谱:
| C | 化学；冶金 |
| --C12 | 生物化学；啤酒；烈性酒；果汁酒；醋；微生物学；酶学；突变或遗传工程 |
| ----C12G | 果汁酒；其他含酒精饮料；其制备 |
| ------C12G3/00 | 其他酒精饮料的制备 |
| --------C12G3/04 | .用混合法，如配制酒 |