http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101488948-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2012-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101488948-B1 |
| titleOfInvention | The method of manufacturing health funcional food for improving digestion-absorption and preference by using beans fermentation powder |
| abstract | In order to solve the above problems, the present invention provides a method for producing a health functional food improved in digestion absorption and palatability using the chrysanthemum powder according to the present invention, which comprises fermenting soybean, huushuo, Wow; And a step of blending the red ginseng concentrated powder, red ginseng, and / or ginseng in the chrysanthemum powder prepared in the above step into a powder, a capsule or a ring. And fermenting soybean, red ginseng, and / or ginseng, huushuo, chunma, liquorice, and Angelica gigas to prepare chungkukjang powder; And a step of blending the red ginseng concentrated powder, red ginseng, and / or ginseng in the chrysanthemum powder prepared in the above step into a powder, a capsule or a ring. |
| priorityDate | 2012-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.