http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101376437-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-02 |
| filingDate | 2012-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101376437-B1 |
| titleOfInvention | Manufacturing method of rejuvenating agent mainly using silkworm |
| abstract | The present invention relates to a method for producing a supplement containing a silkworm as a main ingredient, characterized in that the extract of the active ingredient of the silkworm with a silkworm extract fermented by immersing the silkworm corresponding to about 5 to 6 to 7 days in honey or sugar water, First fermentation step (S10) of immersing the silkworms in honey or sugar water for 2 to 3 days; and put the purified water into the primary mixture of rice flour, flour and rice wine in the primary fermented silkworm juice The first mixing step (S20); and, the second fermentation step (S30) for aging the mixed dough at 70 to 80 ℃ for 20 to 48 hours; And, silkworm cordyceps, cornus oil, wolfberry in the second fermented dough , A second mixing step of kneading a secondary mixture containing a vibrating reinforcement additive consisting of Schisandra chinensis, arthritis relief additive consisting of mulberry, turmeric, wort, mugwort, licorice (S40); and, the second mixed dough After molding into granules, A coating step and coating green tea powder on the surface thereof (S50); and a steaming step (S60) of steaming the molded dough at a temperature of 75 to 85 ° C. for 6 to 12 hours; and steamed dough After freezing the water for 20 hours, drying for 6 to 12 hours at 60 to 90 ℃ to remove the water and then cooled again to remove the water to remove the drying step (S70); characterized in that consisting of. |
| priorityDate | 2012-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.