http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101206837-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2010-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101206837-B1 |
| titleOfInvention | Functional food composition having osteoblastic and hematopoietic function and its manufacturing method |
| abstract | The present invention relates to a functional food composition having osteoblastic and hematopoietic function and a method of manufacturing the same, by adding 5-20L of purified water based on 1kg of red ginseng (4 years old or more) powder and extracting it at 50-100 ° C. for 2-10 hours. Red ginseng solution was prepared by aging at 100 ° C. for 12 to 48 hours, and the red ginseng solution was heated at 100 to 150 ° C. for 10 to 20 minutes, then cooled to room temperature, and inoculated with lactic acid bacteria starter 3 to 10 × 10 cfu / mL and 20 to 60 Fermented red ginseng extract obtained by fermentation at 24 ° C. for 24 to 48 hours, fermented red ginseng extract extracted by adding 50-100% alcohol of 5-20 times the freeze-dried sample by freeze-drying the red ginseng extract, and dried kelp 100 in hot air drying. After heat treatment at ~ 150 ℃ for 10-60 minutes and then pulverized, 5 ~ 20L purified water on the basis of 1kg of crushed powder, reflux-cooled extraction at 50-150 ℃ for 2-10 hours to separate the supernatant and sediment, and then repeatedly extracted, organic acid Hydrolysing using Heat treatment kelp extract hydrolyzed by lyophilization and mixing the organic acid hydrolyzed lyophilized sample and fermented red ginseng extract lyophilized sample of the heat treatment kelp extract at a ratio of 1-10: 10-1 It relates to a functional food and a method for producing the same. |
| priorityDate | 2010-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 160.