| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d118ad1d7add50f1b9041cf9165321c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_abaeac8de18c1baa21f5621a51eb634f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-51
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-53
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9789
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-258 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-258
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P35-00 |
| filingDate |
2008-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_150ffd2207c7700dbf334b8e301c4318
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_213c795f9e3f995c7daf228977dd6fb3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2efc3ac21fb96a3bce44f6f4bdb72076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6dfae721f1ef5489cb2b6d0e66386a5d |
| publicationDate |
2010-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20100079874-A |
| titleOfInvention |
Method for preparing fermented ginseng and fermented red ginseng containing active ginsenosides with enhanced digestion absorption |
| abstract |
The present invention relates to a method for preparing fermented ginseng or fermented red ginseng by enhancing the content of active ginsenosides (Rg2, Rh1, Rg3 and Δ 20 -Rg3) using Enterococcus spp. , The present invention (a) the step of inoculating lactic acid bacteria in ginseng or red ginseng; (b) fermenting the lactic acid bacteria; (c) aging the culture solution obtained in step (b) at 12 to 72 hours at 35 ~ 45 ℃; (d) relates to a method for producing fermented ginseng or fermented red ginseng, characterized in that the culture solution obtained in step (c) is sterilized for 12 to 48 hours at 80 to 95 ℃.n n n The production method according to the present invention can be usefully used in the production of various foods, cosmetics and pharmaceuticals by bioconversion of the active ingredient saponin contained in ginseng or red ginseng using lactic acid bacteria in a relatively simple process. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107233491-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160013641-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160019988-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106806396-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101346626-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101050821-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101346627-B1 |
| priorityDate |
2008-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |