http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180094396-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d786f0a14ced0b6c3e44913b1b4961ff |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-208 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2017-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f05c8f6060ddf8507d47a7046b00af1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c5f0a84c3be11450d44a9623107c550 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f633d9b8447cf0264ea2799d6de00d40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_322c533d3d13a1dca0346b16dd0d4da6 |
| publicationDate | 2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180094396-A |
| titleOfInvention | Composite of red yeast seasoning food contain Monacolin-K for the helping improved of cholesterol level |
| abstract | The present invention relates to a culture medium containing 0.05 to 0.2 parts by weight of salt, 1 to 3 parts by weight of rice flour, and 0.5 to 2 parts by weight of isolated soybean protein, based on the total weight of the culture liquid, ruber There is a technical feature to provide a red ginseng seasoning food composition for improving cholesterol, which is prepared by fermentation of a strain isolated from a koji containing koji fermentation broth formed by fermentation of a strain. Preferably, the fermented broth formed by bacillus fermentation and the sugar cane sugar are further mixed in the fermented red yeast culture broth, and the fermented fermented green yeast culture and the fermentation broth of Bacillus are mixed at a weight ratio of 1: 1, 3 to 8 parts by weight based on the weight of the total liquid. According to the present invention, in general, a solid phase culturing method in which rice germs are broadly spread and cultured by inoculating rice germs is relatively large, and in order to compensate for the disadvantage that the rice germs are not cultured in a constant capacity depending on the position of the spread rice, It is an object of the present invention to provide a liquid culture method capable of culturing a high concentration of a constant volume, thereby providing not only a spatial advantage but also an effect of stable production of a certain level of P. gonorrhoeae produced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112471518-A |
| priorityDate | 2017-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 126.