http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101206339-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K9-4833 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-282 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K9-2095 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K9-2068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K9-4875 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K9-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-282 |
| filingDate | 2011-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101206339-B1 |
| titleOfInvention | Manufacturing method of firefly enzyme |
| abstract | The present invention can add the iron and calcium-rich 톳 powder for the digestive absorption without the loss of firewood having anti-cancer effect and anti-aging effect, and also by adding purslane can expect the additional effect of omega 3 fermentation broth to facilitate intake Or it relates to a manufacturing method of firewood enzyme produced in the form of a ring or capsule. Method for producing a firewood enzyme according to a preferred embodiment of the present invention is the first mixing step of washing and finely mixing 8 to 10 parts by weight and 0.5 to 1 part by weight of purslane and mixed in the first mixing step The second mixing step of mixing by adding 8 to 10 parts by weight of sugar to the mixture, and the mixture mixed in the second mixing step is sealed and stored in a stainless steel container and then fermented for 3 months to 6 months in a reservoir at a temperature of 10 ℃ to 20 ℃ Sealing the mixture mixed in the first fermentation step, the third mixing step of adding 0.3 to 1 parts by weight of powdered powder to the fermentation product fermented in the first fermentation step, and the third mixing step in a stainless steel container. After storage, the second fermentation step of fermentation for 12 months to 18 months in a reservoir at a temperature of 10 ℃ to 20 ℃, and the fermentation treated in the second fermentation step Characterized in that it includes a processing step after the processing possibly consumed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101353423-B1 |
| priorityDate | 2011-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.