http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120001260-A

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filingDate 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f71acfa595a961769890c53c8c127958
publicationDate 2012-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20120001260-A
titleOfInvention Method for preparing low-calorie black garlic concentrate and low-calorie black garlic concentrate
abstract The present invention relates to a method for producing a low-calorie black garlic concentrate, and to a low-calorie black garlic concentrate produced by aging by extracting black garlic instead of hydrothermal extraction, thereby producing a low-calorie extract. Fermentation and fermentation at a temperature of 75 to 85 ° C. and a humidity of 65 to 75% for 350 to 370 hours to obtain black garlic (step 1); Adding 400-600 parts by weight of water to 100 parts by weight of black garlic and aging at a temperature of 75-85 ° C. for 350-370 hours to obtain black garlic concentrate (step 2); And packaging the black garlic concentrate (step 3); When prepared, including, has a low calorie effect compared to the conventional hot water extracted black garlic extract, the effective ingredient of black garlic is well effective for fatigue recovery.
priorityDate 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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