http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101308882-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-72 |
| filingDate | 2011-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101308882-B1 |
| titleOfInvention | Buttercup production method |
| abstract | The present invention relates to a method for preparing a buttercup liquor, comprising: (A) washing the buttercup: (B) extracting the washed buttercup with water and extracting it with warm water: (C) extracted in step (B) Filtering the liquid; (D) enzymatically decomposing the filtrate in step (C); (E) an inactivation step made in the range of 90 to 100 ° C. for 10 to 30 minutes to remove the activity of the enzyme in order to eliminate the activity of the enzyme in the enzyme digested in step (D); (F) purifying the liquid that passed through the step (E); and, in the step (F), the adsorption resin is used, and after the adsorption, washing with water or a solvent respectively or mixed and then using an organic solvent Elution of the adsorbed components, in the step (B) is introduced into the water 5 to 20 times the weight of the parsley input amount, the temperature of the water is heated in the 50 ~ 100 ℃ range and extracted between 30 minutes to 5 hours, the ( In step F), (F-1) the sorbent resin is a styrene-divinylbenzene copolymer, a phenol-formaldehyde resin, which is a porous synthetic adsorptive resin capable of selectively absorbing components including polyphenols and flavonoids as required. It is selected from acrylic resin or methacrylate, characterized in that the impurities are removed by adding activated carbon or clay to the liquid before and after the step (F). Thus, it is possible to further increase the content of polyphenols and flavonoids in buttercups, and can provide a method for producing a high functional buttercup liquid that can be utilized in various foods. |
| priorityDate | 2011-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.