http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110013673-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea67043784808a6241548d77697c6b9d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-25 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2009-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29d4fced6948f3abbfff3e5bd5898edb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_588699d8aad9243b0d9e99b1171dd4cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98162f1cfd425f3d53ae3dd9bbafc0bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8ff66764064149af47c751a9b193ee4 |
| publicationDate | 2011-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110013673-A |
| titleOfInvention | Method of improving the taste of golden and improved fermented extract of golden |
| abstract | The present invention relates to a method for improving the taste of gold. More specifically, the present invention relates to a taste improving method for removing the bitter and arine taste of gold and maintaining the Baikal content derived from gold, and the fermented extract with improved taste. The method for improving the taste of gold according to the present invention is produced by increasing the content of the baccalin which is the active ingredient of gold through two-stage extraction, and then incubating alone or mixed culture of the Lactobacillus genus and Bifidobacterium genus as the main raw material. In this case, the golden extract is produced through liquid fermentation as a medium source through a strain having high activity of removing the bitter and arine taste of gold among lactic acid bacteria. Through the production technology of the present invention can be obtained golden fermented extract is reduced bitter and aryn taste while maintaining the content of the Baikalin derived from gold. |
| priorityDate | 2009-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.