http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102307191-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 |
| filingDate | 2019-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102307191-B1 |
| titleOfInvention | Method for producing fermented garlic composition of lactic acid bacteria |
| abstract | The manufacturing method of the lactic acid bacteria fermented garlic composition of the present invention comprises the steps of making a banana dough by crushing a banana (S1); Steaming and sterilizing the banana dough (S2); Mixing lactic acid bacteria and sugar in the steamed sterilized banana dough and mixing them to make a fermented dough (S3); Raw garlic grinding step of washing and grinding raw garlic (S4); A fermentation step (S5) of fermenting the crushed raw garlic into the fermented dough; Drying the mixture obtained in the fermentation step (S6); characterized in that the manufacturing method of the lactic acid bacteria fermented garlic composition comprising. Due to this, by fermenting garlic, the fluidity of water is minimized, the active ingredient of garlic can be fermented without leakage, and at the same time, physiologically active substances and absorption and digestibility can be improved through the physiological action of microorganisms that are also useful in terms of influence. . In addition, the lactic acid bacteria fermented garlic of the present invention has the advantage of being able to consume both the good taste and the active ingredient of the banana at the same time. |
| priorityDate | 2019-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.