http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090015198-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_289b260307bd742d550f7b8d239bdae1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2112 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2007-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_202730ba09139194446b0219cabf6d47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3696cb70c41f8ade61a73d0f9e767688 |
| publicationDate | 2009-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090015198-A |
| titleOfInvention | Health functional food composition mainly containing fermented turmeric and its manufacturing method |
| abstract | The present invention relates to a health functional food composition based on fermented turmeric and a method for producing the same. Curcumin is a raw material of curry, also known as turmeric, and is used as a spice and natural pigment. Focusing on the high content of curcumin, bisdimethoxycurcumin, and non-sabolan sesquiterpenoids, water is added to turmeric powder to gelatinize the turmeric starch at 95 ° C, followed by 0.3% alpha. In the presence of amylase (α-amylase) enzyme fermented for 3 hours at 75 ~ 80 ℃ and again in the presence of 0.3% glucoamylase enzyme fermented for 3 to 5 hours at 45 ~ 65 ℃ to extract the X component Extracts bioactive substances such as curukmin using alcohol at 50% concentration. The curcumin extract is formulated with vegetable extracts such as red ginseng concentrate, liquid fructose, ganoderma lucidum, angelica, licorice, brown root, sage, sulfur, celery, and chicory in a predetermined mixing ratio to purify the irritating taste to provide a functional food effective for human health with flavor. to provide. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014161915-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011099665-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101042597-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101606913-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101507591-B1 |
| priorityDate | 2007-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.