http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010085073-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27b1934514a3c5a134ce186c84b30edf |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2001-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06db7f9da56073fb8a8f8faa7af9fd57 |
| publicationDate | 2001-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010085073-A |
| titleOfInvention | The Kimchi method of calcium |
| abstract | The recipe method of the present natural calcium kimchi is to invent a method of dipping kimchi, which is a fermented food of our country, using 'ginseng fruit' which contains a lot of natural calcium among Chinese plants. 'Ginseng fruit' is native to Brazil, but it is imported from China and cultivated by Chinese soil and developed as a better variety.It is 114 times more natural vegetable calcium than normal fruits and vegetables, and activates human cells. Prevents aging, controls blood sugar (血糖) to diabetics, improves the hair, whitening (美白) effect, and contains anti-cancer drugs.n n n In addition, it contains a large amount of minerals, vitamin C and lactic acid nutrients of vegetables, which is the raw material of kimchi, and as it is fermented, vitamin B group is formed, which is good for food promotion and fatigue recovery.n n n In addition, the calcium (element symbol Ca. Atomic Number 20. Atomic Weight 40.08) lacking in kimchi is dissolved in kimchi, resulting in carbonate, lead sulfate, and fluoride.n n n In order to realize the object of the present invention, the Chinese cabbage is pickled in 10% of salt for 24 hours and then washed again, and the pickled cabbage is made by extracting water as a raw material (1) and collecting 'Ginseng fruit'. Washed, crushed and crushed to form raw material (2), mixed with ginger, salted fish, garlic, green onions, and glutinous rice gruel, pulverized and then kneaded and made into raw material (3), and red pepper powder as raw material (4) The raw material 2, the raw material 3, and the raw material 4 are mixed at an appropriate ratio, and alternatively or finely divided into two kinds of flavors among pine nuts, pears, chestnuts, meat or fish, and constituted as the raw material (5). Rub the raw material (2) (3) (4) (5) on the raw material (1) and distribute it evenly in the vegetables so that the seasonings are evenly cut and mixed so that the mixed composition is put in a constant container for 5 weeks at 10 ° C for several weeks. Manufacturing process to ensure the fermentation The.n n n Due to the present inventionn n n Ginseng fruit, mass-produced in China, is combined with the method of soaking kimchi in our country, soaked in kimchi for consumption by our people, and also soaked in China for sale to the people of China. Can be expected to be transformed into a global food product by fermentation method of our country.n n n Thus, 'Ginseng fruit' has 114 times more natural vegetable calcium than ordinary fruits and vegetables, activates cells in the body, prevents aging of the body, controls blood sugar in diabetics, It improves hair, whitening effect, and eats foods containing anticancer drugs, which can contribute to the improvement of human health. In addition, the vegetable contains a lot of water lipid, vitamin C and nutrients of lactic acid, and vitamin B group is formed by fermentation and fermentation, which is good for food promotion and fatigue recovery. |
| priorityDate | 2001-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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