http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120116374-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7aab5f16089b8e5081549f789ccf2673 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2012-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_171e0a54e4a0d06b14e710f447b885b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d516026e478020fc8c3acf54c8832f09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9db96e0aa6967ee8b509b8ad56dbec47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b3c9c15b8f7cae28d3d3b48bae37d64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76d3b1f59311f5f6e45ab2a8ce7a4a64 |
| publicationDate | 2012-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120116374-A |
| titleOfInvention | Method for preparing functional Yeoju drink for hypoglycemic |
| abstract | The present invention relates to a blood glucose lowering functional drink and tea and a method for preparing the same, wherein the yogurt is used as a main raw material. Finely grinding the dried bitter gourd; And after washing the method and method of producing a hypoglycemic functional tea comprising the step of squeezing the crushed bitter gourd for 10 to 60 minutes at 150 ~ 110 ℃, cutting finely; The cut seed-containing bitter gourd is mixed with brown sugar in a 1: 1 ratio and then fermented for 5 to 6 months, or the cut seed-containing bitter gourd is mixed with distilled water in a ratio of 1: 1 and then 10 to 12 at 60 to 80 ° C. Bathing for time; And fermented Yeoju fermentation broth or Yeoju bath solution, the method for producing a blood sugar-lowering functional beverage comprising as an active ingredient a Yeoju extract comprising the step of mixing by adding pork potato extract, black ginseng extract, mulberry leaf extract and bellflower extract . The functional beverage for lowering blood sugar and tea according to the present invention have excellent effect on lowering blood sugar and preventing and improving diabetes by using Yeoju as a main raw material, and have an effect of restoring liver damage caused by heavy metals. It can be usefully used to prevent or ameliorate diseases caused by. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022534014-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103976420-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101515839-B1 |
| priorityDate | 2012-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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