http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090042147-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eaef5095ae798771cbbe9611effd8012 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2008-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12ebed1d40967a007a2645b274152963 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73aee2482b53b7719ce2d5a7d17791eb |
| publicationDate | 2009-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090042147-A |
| titleOfInvention | Manufacturing method of medicine and health functional food containing soy yogurt (sopro) and plant extract fermentation solution (immuno lactate) fermented with kimchi lactic acid bacteria |
| abstract | The present invention relates to a method for producing soy yogurt (sopro) powder and plant extract fermentation liquid (immuno lactate) powder by the stepwise fermentation of kimchi lactic acid bacteria and milk lactic acid bacteria, and to make pharmaceuticals and functional foods using the same. a) Leuconostoc mixed culture of vegetable kimchi lactic acid bacteria including kimchii ); (b) mixing cultured animal milk lactobacillus in the medium; (c) adding fermented kimchi lactic acid bacteria mixed culture solution to sterilized soybean water, followed by primary fermentation, and adding lactic acid bacteria mixed culture solution to secondary fermentation, followed by drying to prepare soybean yogurt powder; (d) separately adding the plant extracts to the soybeans and heat sterilizing, followed by primary fermentation by adding the kimchi lactic acid bacteria mixed culture solution, followed by secondary fermentation by adding the milk lactic acid bacteria mixed culture solution to prepare a plant extract fermentation liquid powder; (e) The present invention relates to a method for producing pharmaceuticals and health functional foods using soy yogurt powder and plant extract fermentation liquid powder. The medicines and health functional foods prepared by the present invention supply high-quality nutrition, improve the intestines, increase immunity, and change our body to a strong constitution to overcome various diseases and maintain health. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101979198-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170005931-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210011755-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102284764-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106954675-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220052580-A |
| priorityDate | 2007-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.