http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102465293-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b72c534e70696ca6a362aa45f93ed2db http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6141032bf894ba6501ee23da0769bf7e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-96 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-96 |
| filingDate | 2022-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3f75147c65502670b598716c24b129e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0da2f422dd1291e163dab9435bae19f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e158e8d9f42b1aefd0f206b90228c59 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d3a74553ae30b1d18eff303b4d12d6a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f97c66d32dfd2a35e5e02b30e48b80da |
| publicationDate | 2022-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102465293-B1 |
| titleOfInvention | Preparation method of fermented korean rice wine lees extract and cosmetic composition comprising the same |
| abstract | The present invention relates to a manufacturing method of a sake lees fermented extract and a cosmetic composition containing the same as an active ingredient, according to the present invention, comprising the steps of: (A) inoculating sake lees with Lactobacillus; (B) fermenting while culturing in the dark for 22 to 26 hours at 25-30 ° C; (C) fermenting while irradiating light of 450-480 nm for 10-15 hours; (D) fermentation while irradiating light of 540-560 nm for 10-15 hours; (E) fermenting while removing the light source and culturing in the dark for 22 to 26 hours; (F) extracting the fermented sake lees with a solvent; And (G) there is provided a method for producing a fermentation extract of sake lees comprising the step of concentration and drying after filtration. The fermented sake lees fermented extract of the present invention, extracted by irradiation with light of a specific wavelength, exhibits excellent skin inflammation relief effect, skin moisturizing effect, and exfoliating effect. |
| priorityDate | 2022-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.