http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101844682-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99e6a15ac309db811ee73d48993a0ddb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2016-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff776a9460f6136bb93780216e7f6eda http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbfa32090e942f3f0565eb366679a6c9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99a7250ef6df57e4376a9cba9dbb7190 |
| publicationDate | 2018-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101844682-B1 |
| titleOfInvention | Functional bitter melon kanjang with high antidiabetic and GABA using fermented soybeans koji and soybean-wheat koji |
| abstract | In the present invention, the soybean-wheat koji prepared from the Bacillus subtilis strain and the fermented soybean-koji koji prepared from the strains of Chrysanthemum japonica and Raisopus dulcis strain are mixed and fermented to enhance the GABA content, and the excellent alpha-glucosidase enzyme Functional diabetic soy sauce having improved inhibitory activity and improved diabetic effect is provided. According to the present invention, it is possible to provide a soy sauce soy sauce having excellent antioxidative activity and a high content of phenolics, which is excellent as a food for diabetic relief by increasing alpha-glucosidase inhibitory activity, It is a traditional fermented food, and its palatability is improved by reducing the odor peculiar to the liver even though it is low salt. In addition, the sauce according to the present invention is a factory-type brewed soy sauce using the koji in addition to the above-mentioned functionalities, so that the quality thereof can be kept constant, which is suitable for mass production. |
| priorityDate | 2016-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 114.