http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170057629-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f14e56e3e917925e37af933d6925a43d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2015-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_604b30423135238fc9db2a9ef5e974bc |
| publicationDate | 2017-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170057629-A |
| titleOfInvention | A method for processing ginseng fruit for ginsenoside quantity |
| abstract | (S1), dewatering process (S2), drying process (S3), heat mashing process (S4), saccharification fermentation process (S5), roasting and puffing process (S6) to remove foreign matters and pesticide residues on the fruits of ginseng Wherein the heat-steaming process is carried out at a temperature of 74 ± 2 ° C for 24 hours or 120 hours without supplying water vapor, and the roasting and expansion process is performed by stirring and puffing the mixture under an inert gas to inhibit the formation of benzopyrene The present invention can solve the problems in the conventional methods for preparing red ginseng and black ginseng by the conventional steaming method to simplify the process and shorten the processing time and to stir and puff in an inert gas, As a result of the increase of ginsenoside and the effect of generating new ginsenoside components, the roasting and swelling of the roasted and swollen material does not easily cause oxidation by oxygen, A has the effect of preventing the reduction and degradation, improve quality by suppressing the generation of benzopyrene. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102167074-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101872181-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190005530-A |
| priorityDate | 2015-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 223.