http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170099427-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f8232af55e7b7f935241cf32595cf02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b4fe977df9c0be4c9847fcaaa1c44758 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2112 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2016-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_515383f7f99a7ebd387b0edde53a7156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d94776dfdb6bed315c154cd4ba0c31b |
| publicationDate | 2017-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170099427-A |
| titleOfInvention | Method for health food using turmeric, rice bran |
| abstract | The present invention relates to a fermented fermented turmeric fermented product obtained by fermenting fermented lactic acid bacteria by adding roasted sulfuric acid to a mixture obtained by mixing fermented rice bran with milk, And to a method for producing a health functional food which is excellent in absorption ability of human body, texture and antioxidant action, and has liver function improvement and hangover resolution effect. That is, the present invention relates to a method for preparing a rice bran mixture, Mixing the rice bran mixture; Cooling the ripened rice gruel to lactic acid bacteria fermentation conditions; Mixing the cooled rice bran product with lactic acid bacteria to produce a fermented composition; Fermenting the fermented composition with a mixture of turmeric and turmeric; And a step of obtaining a fermented product of fermented sulfuric acid fermented by extracting only the sulfuric acid from the fermented composition and drying the resultant fermented product, and a method for producing a health functional food using the fermented product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021217554-A1 |
| priorityDate | 2016-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.