| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-0606
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-032
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-606 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 |
| filingDate |
2016-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2018-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101861258-B1 |
| titleOfInvention |
Method for preparing functional beverage comprising arginyl-fructose based onion and functional beverage prepared thereby |
| abstract |
(A) mixing an onion powder with water to produce a beverage base; And (b) mixing the beverage base with a raw material for beverage. According to the method for producing a functional beverage according to the present invention, an onion powder in which the content of the effective ingredient of the onion is significantly increased is prepared, and the produced onion powder is mixed with the beverage raw material at a proper ratio to maintain the excellent functionality of the onion The flavor and aroma peculiar to the onion is minimized by the raw material for beverage, and a functional beverage having both palatability and functionality can be produced. |
| priorityDate |
2016-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |