http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101375347-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9461e6d21f1034ed1bcfa52873e55a6d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d5c17d23f9cde7b1f7f60e958b2fe9b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-25 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2013-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65821bd1601b9d47297ce326f7defa60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f01b7d7b6089e75dac6581830d41c57c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a7111eddaed5281ecd101fd3d9b19f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_876b4a67bd954578a2c60b9c269098a4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc844cc67e7104a211750430cbc430d2 |
| publicationDate | 2014-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101375347-B1 |
| titleOfInvention | Preparation method of red ginseng herbal beverage and red ginseng beverage prepared by the method |
| abstract | The present invention relates to a method for producing red ginseng herbal beverages and red ginseng herbal beverages prepared by the method, extracting red ginseng; Filtering the red ginseng extract extracted in the extracting step; Enhancing the solids content of the red ginseng filtrate filtered in the filtration step; Adding modified starch based on the red ginseng solid content weight; Preparing an immunocomplex; And a step of mixing the bitter taste red ginseng extract prepared in the modified starch addition step or a concentrate prepared using the extract and an immunocomposite, the method of producing a red ginseng herb drink It relates to a red ginseng herb drink prepared as. Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention, by adding modified starch to red ginseng, reducing the bitter taste and aroma unique to red ginseng than when starch is added to red ginseng It has the effect of enhancing flavor and palatability. The method of manufacturing red ginseng herbal beverage according to the present invention and the red ginseng herbal beverage prepared by the above method have the effect of lowering the production of precipitates by adding modified starch to red ginseng and adding starch to red ginseng. Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention has a technical feature that the modified starch added amount of modified starch at 0.5 to 3 times by weight of red ginseng solid content. Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention has the effect of enhancing the functionality of ginsenoside by enhancing the content of red ginseng solid content. Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared according to the present invention, when administered to RAW 264.7 cells of 5 × 10 4 cells / well, the concentration of the immune complex 25 ~ 400 ug / It has the technical characteristics set in ml. In addition, the preparation method of the red ginseng herb drink according to the present invention and the red ginseng herb drink prepared by the method have no cytotoxic effect, an effect of promoting No (Nitric oxide) production, an effect of promoting Jiyoye cell proliferation, total polyphenols And total flavonoid content has enhanced efficacy. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200126239-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102290553-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102208663-B1 |
| priorityDate | 2013-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 139.