http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101735666-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-208 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate | 2015-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101735666-B1 |
| titleOfInvention | Edible-oil containing cordyceps militaris and manufacturing process thereof |
| abstract | In the present invention, various edible oils such as soybean oil, corn oil, seed oil, olive oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, By incorporating pharmacological ingredients, it is possible to promote the health of consumers when consumed, and it is possible to very effectively remove the odor generated from food ingredients such as fish or meat when cooking various foods using cooking oil. And a manufacturing method thereof. (A) drying cyanobacteria grown with turmeric and artificial cultivation and then pulverizing the dried cyanobacteria to a nano particle size; (b) heating any one edible oil selected from soybean oil, corn oil, rapeseed oil, olive oil, sesame oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, Adding 0.1 to 1.0% by weight of a powdery mushroom powder and 0.1 to 1.0% by weight of a sulfurized powder to 98.0 to 99.8% by weight of the edible oil heated to 60 to 70 캜, and mixing the mixture while stirring evenly; (c) fermenting and aging the mixture of the edible oil, the Chinese cabbage powder and the sulfur powder at 60 to 70 캜 for 24 to 48 hours; (d) filtering the fermented and fermented edible oil containing the Chinese caterpillar fungus and the sulfur component, followed by cooling to room temperature; (e) aging the edible oil cooled at room temperature in a refrigerated room at 3-5 DEG C for 24-48 hours. |
| priorityDate | 2015-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.