http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101353423-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_efb306aa5b40b8e8e3de2911b8bb6958 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2013-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb1a191a2a69ac439d4ee7dbcfffdb86 |
| publicationDate | 2014-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101353423-B1 |
| titleOfInvention | How to prepare fruit enzyme |
| abstract | The present invention is prepared in the form of granules that are easy to consume enzymes containing abundant fiber, nutrients and firewood, which has anti-cancer and aging inhibitory effect, but rich in iron and calcium for digestive absorption without loss of firewood The present invention relates to a method for producing a fruit enzyme, in which powders are added to enable the growth of beneficial bacteria that make the intestines healthy. Method for producing a fruit enzyme according to a preferred embodiment of the present invention 20 to 30 parts by weight of apples, 20 to 30 parts by weight of pears, 5 to 15 parts by weight of citrus, 5 to 15 parts by weight of pineapple and 20 to 40 parts by weight of firewood The first step of washing and slicing and pretreatment, and squeezing the pretreated fruit and firewood in the first step, separated into pulp and fruit juice, each fermented in a stainless steel container, the same amount of sugar is added to the juice Step 2, 30 to 50 parts by weight of the first fermented pulp in the second step 3 to 7 parts by weight of powder, 3 to 7 parts by weight of kelp powder, 3 to 7 parts by weight of vitamin tree leaf powder, 5 to 5 parts 15 parts by weight, a mixture of 40 to 50 parts by weight of soaked crushed waxy barley and then sprayed with the Kookgi bacterium to a second fermentation for 18 hours to 24 hours in a fermentation chamber of 25 ℃ to 35 ℃ temperature, the third In the fourth step to add the vegetable lactic acid bacteria to the second fermented flesh in the step and then to the third fermentation for 8 to 12 hours in the fermentation chamber of 35 ℃ to 37 ℃ temperature, and the third fermented flesh in the fourth step It is characterized in that it comprises a fifth step of kneading in the form of granules by adding the fruit juice fermented in the second step and then low temperature drying. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106722502-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102078250-B1 |
| priorityDate | 2013-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.