| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a6d401218cc0b950939c50bab366361
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ce7db14e3380918cd524fff0cbabb6bf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3867c27d247e0b0f34acc34057ea8e66 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate |
2020-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b3cae456817a18dc99fdcd4e6b07157 |
| publicationDate |
2021-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102208663-B1 |
| titleOfInvention |
Producing method of pasty ginseng composition comprising ginseng and glutinous rice and pasty ginseng composition produced by the method |
| abstract |
The present invention relates to a method for preparing a ginseng paste by mixing fresh ginseng and glutinous rice to gelatinize and then homogenizing, and mixing a stabilizer selected from isomaltooligosaccharide, condensed milk and red ginseng cheongsam, and a beverage composition using the prepared ginseng paste and ginseng paste. will be. The ginseng paste of the present invention makes it possible to consume ginseng beneficial to the body in various types of beverages, and in particular, ginsenoside, an active ingredient of ginseng, can be consumed in a higher content than the existing red ginseng extract. |
| priorityDate |
2020-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |