http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080008641-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85cf651bd15a629a54cad5308e347a08 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2006-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de67698e18c1676ec100f37b7e215cfe |
| publicationDate | 2008-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20080008641-A |
| titleOfInvention | Aged whole ginseng composition, aged ginseng torso composition, aged fine ginseng composition, aged brain head composition and aged composite ginseng composition, and their respective production methods. |
| abstract | In the present invention, the first 6-year-old Korean ginseng certified quality certification for the whole or each part of the ginseng, such as body, ginseng, brain head, etc., and then the primary ripening process composition is mixed at a specific mixing ratio and then the second ripening process It relates to a aged ginseng composition produced by the method and a method for producing the same.n n n The aging is characterized in that it is produced by repeating the low temperature aging, natural drying and high temperature aging over a long time of several months or more in multiple stages at the aging temperature, aging time and mixing ratio of each step of the present invention.n n n Aged ginseng compositions prepared according to the production method of the present invention had a unique aromatic smell, good color and taste and were suitable for eating.n n n Since the aged ginseng compositions have good functionality, it is possible for drinkers to take the compositions of the present invention repeatedly and long term, so that useful ingredients of ginseng are repeatedly and long-term enough to drink to the drinker's body. Each ginseng-specific effect can be seen. |
| priorityDate | 2006-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.