http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100629064-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-366 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2004-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100629064-B1 |
| titleOfInvention | Traditional Korean Medicinal Method Using Situation Mushroom and Its Products |
| abstract | The present invention relates to a traditional Korean confectionery using a situation mushroom and a product according thereto, comprising the steps of: (a) drying and grinding the situation mushroom to add moisture and amylase enzyme, followed by fermentation for 24 to 96 hours, followed by drying; (b) adding purified water to the fermented situation mushroom powder in a ratio of 1:10 to 1: 400; (c) hot water extraction of the prepared material at 60 ° C-95 ° C; (d) purifying the extracted material; (e) cooling the purified extract to 5 ° C. to 30 ° C .; (f) absorbing the situation mushroom active ingredient by mixing a traditional preparation material 1: 1 to 1:30 in the extract; (g) preparing a traditional sweet with the above materials.n n n Unlike traditional Korean confectionery produced according to the manufacturing method of the present invention has a brown color and light taste without adding a pigment to the confectionery itself. In addition, since the extract of the concentrated concentration extracted by the present technology directly into the raw material can be taken as the traditional active ingredient of the situation mushroom.n n n Traditional Korean medicinal fruit by this manufacturing method increases the effect of beta glucan and various minerals and various amino acids, which is an active ingredient of situation mushrooms, and gives a light and deep taste. Can given n n Process, Situation Mushroom, Traditional Korean Fruit, Confectionery |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101033138-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210085292-A |
| priorityDate | 2004-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.