http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120078362-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79a008e65a1ef69a1bc7afd217345bd3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-28 |
| filingDate | 2010-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75b112ff39865320bff8112849f43881 |
| publicationDate | 2012-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120078362-A |
| titleOfInvention | Red Ginseng Extract |
| abstract | The present invention promotes palatability of the food, while keeping the inherent taste and aroma of red ginseng, which is easy to ingest, thus maximizing nutrient intake by preventing the loss or degradation of nutritional ingredients of red ginseng that are weak in heat during manufacture. Of course, the collected ginseng is selected and washed with purified water to shorten the time required for the manufacturing process and not easily deteriorate even after manufacture, thereby providing maximum quality and storage property. The ginseng is heated with steam. Raw material preparation step of preparing red ginseng by steaming and drying; Grinding the finely prepared red ginseng raw material and then pulverizing and then mixing the water to make a red ginseng juice state; The red ginseng juice obtained in the mixing step in a container and heated from a water bath container to form red ginseng porridge, a natural hot water mixture mixed with boiled red ginseng porridge and then decocted at 55-87 ° C. for 2 hours; A drying step of drying the red ginseng raw material from the water bath step at low temperature for 3 hours to form an amorphous fruit condensate; It provides a manufacturing method and a red ginseng tablet comprising; forming step of processing to form a crystallization of the dried red ginseng raw material. |
| priorityDate | 2010-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.