| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01C1-02 |
| filingDate |
2010-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2012-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101188557-B1 |
| titleOfInvention |
Method for preparing functional food ingredients using spring-treated barley seeds or wheat seeds |
| abstract |
The present invention comprises the steps of (a) minimizing barley or wheat seeds, (b) aging the bare barley or wheat seeds, and (c) processing the fermented malted barley or wheat seeds. Disclosed is a method for producing a functional food raw material using a spring-treated barley seed or wheat seed, which is configured to include. |
| priorityDate |
2010-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |