| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2dc15c153fabc3da173baafb313f2e82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a804ab3781f3d01f4ed4e65e20a82ec |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-025
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-922
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-92
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-02 |
| filingDate |
2018-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_caa21cd747eb74ebe73c68e938ba73c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea46c647b76ac5089fa808184294ae2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84defcd3e00179a4f5e0c393ff0c02cb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95e7a542ad3ec30a31bb5b16a657f02e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c42efebe7dee294035a5092ea8bfdb8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cfb64887d2f0c7ca73fa1e1f9a53a4b |
| publicationDate |
2018-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101896908-B1 |
| titleOfInvention |
Method for preparing camellia infused oil and cosmetic composition comprising the same |
| abstract |
The present invention relates to a process for producing a fused oil which is a camellia through multi-stage fermentation and a cosmetic composition containing the same. According to the present invention, there is provided a process for producing a fused oil, which comprises (A) mixing purified water with a mixture of camellia leaves, Lt; 0 > C for 20 to 40 minutes; (B) fermenting the mixture with Aspergillus niger at 28 to 32 ° C for 60 to 64 hours; (C) sterilizing the fermented product of step (B), mixing Bacillus subtilis and fermenting the mixture at 40 to 50 ° C for 20 to 30 hours; (D) sterilizing the fermented product of step (C), mixing Lactobacillus sakei and fermenting the mixture at 35 to 45 ° C for 20 to 30 hours; And (E) sterilizing the fermented product of step (D) and extracting it with a camellia oil. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210037338-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102009486-B1 |
| priorityDate |
2018-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |