http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150069663-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e44d794b9311e8a152285be547a238b5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-02 |
| filingDate | 2013-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a3f65622246e0e9053950b02c84558e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac101861259f0f3f61d8735860e9fadb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4659d6dd6c929dafd1782939f42f2c3f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01bd5509392e6614fb94dc4f6e2172e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53b93d4a00c741f16ac783fd3967a410 |
| publicationDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150069663-A |
| titleOfInvention | Improved manufacturing method of red ginseng concentrate for bitter taste |
| abstract | More particularly, the present invention relates to a method for preparing an improved red ginseng concentrate, and more particularly, to a method for preparing red ginseng concentrate, which comprises adding ginseng to a vacuum dryer, Reducing the amount of heat energy to lower the thermal denaturation of ginsenoside, a representative active ingredient of red ginseng. Extracting and concentrating at low temperature using low temperature vacuum dried ginseng, which has bitter taste and reduced aroma peculiar to ginseng, The present invention relates to a method for preparing red ginseng concentrate, which is an effective ingredient of red ginseng concentrate while maintaining the saponin as it is. According to the present invention, the red ginseng concentrate prepared by low-temperature extraction of red ginseng by low-temperature vacuum drying, followed by concentration at a low temperature for a long period of aging has not only retained the saponin content as a unique functional ingredient of red ginseng product, Redness of the red ginseng concentrate is alleviated, which enhances taste preference compared to the existing red ginseng concentrate. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102004514-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101967073-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113142580-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019190161-A1 |
| priorityDate | 2013-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.