http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102454480-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2220-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 |
| filingDate | 2020-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102454480-B1 |
| titleOfInvention | Manufacturing method for snack composition using Cedrela sinensis and Cynanchum wilfordii |
| abstract | The present invention relates to a method for preparing a snack composition using quince shoots and white sorghum, and more particularly, to a method for preparing a healthy snack composition that provides antioxidant and anti-inflammatory effects prepared by using quince shoots and baeksuo. The present invention is a mixture of fermented bamboo shoots obtained by inoculating and fermenting microorganisms after adding water and saccharification solution to each powder obtained by pulverizing bamboo shoots and baeksuo, respectively, and fermented baeksuo, obtained through such mixing. By providing a healthy snack composition prepared by mixing auxiliary ingredients with the mixture and expanding it, unlike existing snacks, it can provide anti-inflammatory, antioxidant, and blood circulation improving effects while having various nutritional ingredients through bamboo shoots and baeksuo. There is an effect that not only can provide a snack composition, but also provide a healthy snack composition that can increase the physiological activity effect by increasing the absorption rate of nutrients included in the snack composition through the fermentation technology by microorganisms. |
| priorityDate | 2020-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.