http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100420767-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2002-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100420767-B1 |
| titleOfInvention | The preparing method of the ingin-mugwort extract in which the components of bitter taste were selectively removed, and the functional liquid food of using it |
| abstract | Injin mugwort has a cold, abdominal pain, digestive effects, hemostatic action, etc., has been used for a long time medicinal and edible. However, it has a unique fragrance and strong bitter taste, and has been restricted to the use of many functional foods compared to its physiological activity. Therefore, in the present invention, the jinjin mugwort is extracted at 50 ° C. and 80 ° C. over a second time, and after adsorbing heavy metals and gourmet components through a 100-180 mesh sized filtration membrane, the carbon dioxide pressure is again increased at 4500 kg / m 2 . Supercritical extraction for 3 hours removes volatile fragrances such as 2-pyrrolidinone, farnesol and benzaldehyde, which are considered to be the main cause of bitter taste, while maintaining the intrinsic bioactive component and efficacy of Injin mugwort did. Soup, Angelica, jujube, etc. were added to the prepared solution to develop a functional liquid food having an effect of improving liver function. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100850554-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101227091-B1 |
| priorityDate | 2002-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.