http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102021443-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d9cab2e30796f5762659d2597b216745 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9c5a6fd105f9a57bdf3f1be7abaf3c45 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2018-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bc54dda5b640c5437ae1a0351466ef6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ba4613b26ec1eb1f8cd1480dbf897a2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2cdef267611dcc335c4776fbf343c7b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36bf0fccd2cd2e9328fa3a6a87435e6c |
| publicationDate | 2019-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102021443-B1 |
| titleOfInvention | Manufacturing method of saccharified complex materials of fermented Platycodon grandiflorum, fermented Liriope platyphylla and fermented Panax ginseng, and use of saccharified complex materials |
| abstract | One embodiment of the present invention provides a composition comprising a complex saccharide composed of a saccharified fermentation bellflower, a saccharified fermented Macmundong and a saccharified fermented ginseng. Composite sugar-containing composition according to the present invention is low in sugar content and excellent sensory taste using rice and malt during the manufacturing process. In addition, the complex saccharin-containing composition according to the present invention is maximized due to the synergistic action of fermented bellflower, fermented Macmundong and fermented ginseng. Therefore, the complex sugar-containing composition according to the present invention can be used as a health functional food material for antioxidant function enhancement, and is provided in various forms, such as concentrate, so that it is easy to consume. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114081113-A |
| priorityDate | 2018-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.