http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120047408-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fe535b4298375516ebd8b0bc0a06958a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1614 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2010-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed61ddcc6758d31f35f5b13c65183fc8 |
| publicationDate | 2012-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120047408-A |
| titleOfInvention | Manufacturing method of extract using white lotus |
| abstract | The present invention comprises the steps of mixing the oligosaccharide, citric acid, sodium in a weight ratio of 100 ~ 150: 0.05 ~ 0.15: 0.2 ~ 0.4 to obtain a gel material; Boiling the gel material in a cauldron at an internal temperature of 300 to 500 ° C. for 50 to 70 minutes to obtain a liquid material; Spreading the prepared white lotus flower in a jar and pouring the liquid material at a weight ratio of 1: 0.5 to 1.5; It is to provide a method for producing an extract using white lotus as the step of aging for 1 to 3 years at room temperature in the shade, the present invention is heated to a gel-like material of oligosaccharides, citric acid, sodium and the ratio of white lotus flowers It is a very useful invention to be able to expect various pharmacological effects of the white lotus when ingested with the improvement of consumer's palatability due to the unique taste and flavor of white lotus by mixing the aging for a certain time to prepare the extract. |
| priorityDate | 2010-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.