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classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
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filingDate 2010-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2013-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2013-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101250440-B1
titleOfInvention Additives for cooked foods using medicinal plants and its manufacturing method
abstract In the present invention, in the case of CLP-1, 40 to 60% by weight of Astragalus, 20 to 40% by weight, 10 to 30% by weight of dermis are mixed with respect to the total weight of the mixed medicinal plant for medicinal food additive. In the case of -2, 10 to 30% by weight, 20 to 40% by weight, 10 to 30% by weight of gold, 20 to 40% by weight of hawthorn are mixed with respect to the total weight of the mixed medicinal plants for the additives for medicinal foods. In the case of CLP-3, 20 to 40% by weight of acidic acid, 15 to 35% by weight of raw fish sulfur, 15 to 35% by weight, Angelica 15 to 35% by weight, and 10 to 30% by weight of turmeric, By extracting the mixture, three extracts of CLP-1, CLP-2, and CLP-3 are formulated in the form of a liquid extract, dry powder or granule powder, so that they can be added to medicinal foods. The medicinal plant while improving the texture You can easily get the health benefits related to food additives to cooking to contribute to the popularization of medicinal plants.
priorityDate 2010-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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