http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100041035-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ec3bd8602a0173871a3a7400a07cf957 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2008-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fbb1fd252c8dfb103f6eff2afea427fc |
| publicationDate | 2010-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100041035-A |
| titleOfInvention | A method for producing Seoyoungheonsan weeds made from fermented beverages using the roots, stems, leaves, flowers, and fruit of wild grasses of SOD enzymes that play a role in eliminating active oxygen and peroxide lipids. |
| abstract | Seoyoungheon's manufacturing method uses fermented beverages using the roots, stems, leaves, flowers, and fruit of wild grasses among SOD enzymes that play a role in eliminating free radicals and peroxide lipids. as the soybean food that is easy for a person to eat often, sesame seeds, germ, bran, and the Coix pine Poria cocos and medicinal plants, rhubarb, betel the stone for emitting far-infrared rays of 4-14 microns (μ), soil, brick oven Wrought Using pottery on top, fry over charcoal for 2-3 hours. In this case, the temperature should not exceed 98 ℃.n n n In the next step, we put together the verdant Sanyacho ingredients according to the constitution and mix them with brown sugar, yellow sugar, or honey for fermentation. At this time, a small amount of special yeast is added to facilitate the cleavage of the polymerization ring of the active ingredient contained in the various fermentation broths is a production method of Seoyoungheon Sanyacho, characterized in that to make the final fermented beverage product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104814441-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109965238-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107467571-A |
| priorityDate | 2008-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 133.