http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130136151-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9241d8027b462414c9081900fcad4b42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a003ac518548071941416fc4742041f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-334 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-02 |
| filingDate | 2012-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27717bce9837c988aea7b92a28487ea2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83d61198f898855d4e9ff243926423d5 |
| publicationDate | 2013-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130136151-A |
| titleOfInvention | Functional foods with improved gout, uric acid reduction and hangover effect, and methods for producing them and functional fermented foods such as kimchi, red pepper paste, soybean paste, and soy sauce |
| abstract | The present invention relates to a functional food with improved gout, uric acid reduction and relieve hangover, and a method of manufacturing the same and functional fermented foods such as kimchi, red pepper paste, soybean paste, soy sauce, and more specifically, improved gout, reduced uric acid and hangover It contains a new plant extract that has a relieving effect as an active ingredient, and is effective in improving the co-morbidity caused by gout. According to the present invention, lotus root powder 27-54 parts by weight, pine needle powder 2-4 parts by weight, green tea leaf powder 2-4 parts by weight, corn beard powder 4-8 parts by weight, seaweed powder 2-4 parts by weight, dandelion root powder 1 ~ 2 parts by weight, Cordyceps sinensis powder 1-2 parts by weight, 4-8 parts by weight of the chaff powder, 2-4 parts by weight of kelp powder, 0.5-1 parts by weight brown rice powder, 0.5-1 parts by weight of fresh powder, pumpkin powder 1 ~ 2 parts by weight, 1 to 2 parts by weight of edible sulfur powder, 1 to 2 parts by weight of butterbur powder, 1 to 2 parts by weight of ogapi powder, 1 to 2 parts by weight of goji berry powder, 1 to 2 parts by weight of cornus powder, 1 to 2 parts of bokbunja powder 2 parts by weight, 1 to 2 parts by weight of cheonmaupuri powder, 1 to 2 parts by weight of lettuce, powder 1 to 2 parts by weight of earthenware powder, 1 to 2 parts by weight of poisonous root powder, 1 to 2 parts by weight of wild wood powder, sewage root powder 1 to 2 parts by weight, casualty powder 1 to 2 parts by weight, almond powder 1 to 2 parts by weight, flaxseed powder 1 to 2 parts by weight, calamus fruit powder 1 to 2 parts by weight, lacquer bark powder 1 to 2 parts by weight, buckwheat Seed minutes 1-2 and the parts by weight of onion juice 10 to 20 parts by weight, characterized in that plum juice 10 to 20 parts by weight were mixed, dried and then kneaded to prepare a ring portion. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190097332-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104082743-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113812613-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104026568-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180074304-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106727857-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104621658-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107788194-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107788194-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107281323-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160044612-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109846909-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112057605-A |
| priorityDate | 2012-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 138.