http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100644239-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61F2210-0095 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61F2250-0075 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61F11-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61F11-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P1-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2005-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100644239-B1 |
| titleOfInvention | Method for manufacturing Jangsaeng Hongdoraji and Jangsaeng Hongdoraj |
| abstract | The present invention steamed and dried Jangsaeng Doraji cultivated for more than 20 years to produce Jangsaeng Hongdoji and expanded the range of use as a functional food material Jangsaeng Hongdoji production method and Jangsaeng Hongdoji produced by the manufacturing method and functional food comprising the same It is about material.n n n The present invention is a steaming step to increase the Jangsaeng bellflower for 1 to 2 hours at a temperature condition of more than 90 ℃ 120 ℃ to achieve the above object; Cooling step; And a drying step of drying for 60 to 96 hours at a temperature of 55 ° C. or more and 75 ° C. or less.n n n Jang Saeng Hong Doraji production method and Jang Saeng Hong Doraji produced by the manufacturing method increases the saponin content compared to the general Jang Saeng Doraji can improve its pharmacological efficacy, and also reduce the number of microorganisms can improve its storage Of course, the taste and smell is also improved, so it is expected that it can be used immediately as a functional food material without any other sweetener.n n n n Jangsaeng Bellflower, Red Bellflower, Capital Increase |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100915860-B1 |
| priorityDate | 2005-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 126.