http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160046206-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2846e5743c6e59c6afa41718930feb6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-155 |
| filingDate | 2014-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f86eafc965b18fff78662abbea99c50d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b5f3665b2bc0ee6123953458828d702 |
| publicationDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160046206-A |
| titleOfInvention | The fermenting method of Codonopsis lanceolata for enhancing recognition ability improvement activity of Codonopsis lanceolata |
| abstract | The present invention relates to a fermentation process of dodok for fermentation of dodok, and more particularly to a fermentation process for fermenting dodok which comprises (a) a first step of washing and drying the doduck; (b) a second step of activating the bacteria by inoculating the fermenting microorganism into a culture medium containing the roots extract at 20 to 30 DEG C at pH 6.0-6.8; And (c) inoculating the fermented microorganism activated through the second step in a state where the water-washed and dried dill are not cut, followed by solid fermentation with constant stirring with a stirrer, followed by aging; And a fermented product thereof for promoting cognitive function improving activity. According to the present invention, by enhancing the dissolution of the active substance for improving cognitive function of Doduk, the value of the dodo-fermented product as a food and medicine material is greatly improved since it has safety and low side effects in comparison with a chemical substance used for improving cognitive function , It is possible to minimize the possibility of bacterial contamination and generation of carcinogenic substances, which is a problem caused by liquid fermentation in the past, by virtue of uniformly fermenting the whole dough while keeping it in its original form without cutting it through solid fermentation. |
| priorityDate | 2014-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 85.