http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010100557-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_969125345f724dcbc80266000dd911e6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| filingDate | 2000-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1692f32d293c1b042c64fac37ad6a583 |
| publicationDate | 2001-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010100557-A |
| titleOfInvention | Method for manufacturing the health care food using garlic and the food |
| abstract | The present invention relates to a health food manufacturing method using garlic; Raw material preparation process including the peeling and drying of garlic; A thermal processing step for removing odors; A grinding step of grinding the garlic from which the odor is removed by passing through the heat processing step; By a manufacturing method characterized in that it comprises a encapsulation process is filled in a capsule of the size easy to take the crushed garlic; There is provided a health food that enables those who are reluctant to ingest garlic for odor or spicy taste to easily and periodically ingest garlic and contribute to health promotion such as prevention of various diseases. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100780091-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100491741-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020090175-A |
| priorityDate | 2000-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.