Jujube vinegar

Conventional jujube intake methods use raw, dry food, rice cake, tea, and the like, and the methods were few, and a drinkable method was required. In addition, the efficacy of jujube becomes stronger when fermented. In order to solve a problem, jujube vinegar of the present invention is vinegar made...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	LEE, GYEONG IL
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Conventional jujube intake methods use raw, dry food, rice cake, tea, and the like, and the methods were few, and a drinkable method was required. In addition, the efficacy of jujube becomes stronger when fermented. In order to solve a problem, jujube vinegar of the present invention is vinegar made by fermenting jujube. As described above, the jujube vinegar of the present invention is made in a way that can be consumed outside of a limited method, and has effects such as strengthening immunity, relieving indigestion, preventing anemia, relieving insomnia and relieving stress, preventing rhinitis, and relieving hangover. 종래의 대추 섭취 방법은 생식, 건식, 떡, 차 등으로 적었고, 음용할 수 있는 방식이 필요했다. 또한 대추는 발효를 했을 경우 더욱 효능이 강해진다. 상기한 과제를 해결하기 위한 본 발명의 대추식초는 대추를 발효해 만든 식초로서, 상기한 바에 의한 본 발명의 대추식초는 국한된 방식에서 벗어나 음용할 수 있는 방식을 만들고 면역력 강화, 소화불량 완화, 빈혈 예방, 불면증 완화 및 스트레스 해소, 비염 예방, 숙취 해소등의 효능이 있다.