http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101753085-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2220-67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2015-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101753085-B1 |
| titleOfInvention | Manufacturing method of functional fermented herb product for liver |
| abstract | The present invention relates to an extracting step of obtaining a mixed extract by mixing oggie, red ginseng and yellow crush; And a fermentation step of fermenting the soybean oil by adding a soybean enzyme hydrolyzate obtained by hydrolyzing soybean oil to the concentrated mixed extract and inoculating the lactic acid bacteria Lactobacillus plantarum. The present invention relates to a method for preparing a fermented food composition for soybean oil, which comprises adding soybean enzyme hydrolyzate obtained by digesting soybean oil with protease to fermentation, thereby significantly improving the activity of lactic acid bacterium, Can be prepared. |
| priorityDate | 2015-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.