| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c9041e725a1bf2f01b2c309b8751cc8 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-024
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-024 |
| filingDate |
2018-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21aa8d035bc928033689ecc96266de44 |
| publicationDate |
2019-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101986506-B1 |
| titleOfInvention |
Red ginseng with crispy taste and method thereof |
| abstract |
The present invention relates to a red ginseng product prepared by mixing raw ginseng raw material and having a plurality of pores therein, wherein the porosity of the pores is 77% to 82%, the length of one side is 3 mm to 7 mm, The present invention relates to red ginseng having a crispy texture. |
| priorityDate |
2018-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |