http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110034060-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8a1b8f976833488646c0fe501486120 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9728 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9794 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-97 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-99 |
| filingDate | 2009-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2b41a4dd4650a1e62f4a2a822480fbf |
| publicationDate | 2011-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110034060-A |
| titleOfInvention | Cosmetic substitutes and manufacturing method thereof |
| abstract | The present invention relates to an environmentally friendly cosmetic substitute using a traditional yeast and a manufacturing method thereof.n n n Eco-friendly cosmetic substitute using traditional yeast, characterized in that the fermented whole wheat flour and flour and bamboo boiled water according to the present invention and the manufacturing method, whole wheat flour, wheat flour obtained by pulverizing whole wheat 1: 1 A first step of mixing in a weight ratio of; A second step of slicing the bark into pieces having a length of about 5 cm and a thickness of about 0.5 cm, and then boiling the split bamboo and water in a ratio of 0.03 to 0.1: 1 by weight to obtain bamboo boiled water; A third step of mixing the boiled water obtained in the second step with 0.15 to 0.18 weight ratio of the whole wheat flour and wheat flour obtained in the first step, followed by mixing well and aging; A fourth step of obtaining the raw material yeast by putting the material obtained by aging in the third process into a circular yeast mold having a diameter of 20 to 25 cm and a height of 1 to 1.5 cm, followed by compression molding for 5 days at 30 to 35 ° C .; A fifth step of aging the fermented round yeast for 25 to 30 days to complete raw yeast; A sixth step of obtaining the eco-friendly cosmetic substitute for moisturizing, whitening, removing blemishes and improving wrinkles by using a traditional yeast after pulverizing the raw yeast obtained in the fifth step by pulverizing it into fine powder of 100 to 1000 mesh; Characterized in that consists of.n n n Yeast, Fermented, Whole Wheat, Flour, Bamboo |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160123714-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102257667-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102332989-B1 |
| priorityDate | 2009-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.