| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ac728b143566f51acc1649f75b1ea4c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate |
2011-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_139746eb5afdc699868f89a88714c4c8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b19d8d3213931fedf70f9a6ea73870f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a693b6cbb65dcd78ccb542d652e11f1 |
| publicationDate |
2012-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101134542-B1 |
| titleOfInvention |
Preparation of Red Ginseng Fruit and Slices Using Plum Extract |
| abstract |
Red ginseng fruit and slices using the method of extract of the present invention, the ginseng pre-treatment step of washing the fresh ginseng with purified water to remove foreign substances and then remove the rice and whole or cut to prepare; Steaming the pretreated fresh ginseng at 80 to 90 ° C. for 1 to 2 hours; Dipping the steamed ginseng in a sugar solution prepared by mixing a plum extract with a mixture of water, mortgage and fructose; And drying the acupuncture red ginseng fruit or slices to produce red ginseng fruit or slices using a plum extract. The manufacturing method of the present invention does not easily bite because the sweet taste is not strong because the sugar extract is mixed with red ginseng tablets or slices, which are generally prepared in the art, to prepare a sugar solution, so that it is not easily bite, and the unique taste and aroma of plum It is added to relieve the bitter taste of red ginseng and gives a refreshing feeling to improve palatability, as well as to improve the antioxidant effect by containing the active ingredients of red ginseng and plum. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101384554-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018079977-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180109369-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101566074-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101919688-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101381270-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018070637-A1 |
| priorityDate |
2011-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |