http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190005357-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eb7c5bae154df8521320a3b937b6dc67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4defc467365e8899f5c7aa1150f4365b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-628 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 |
| filingDate | 2017-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3abcb6a7463094fd4f349b78df22fe2e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1527b1c70541639b43fc1539a3874d53 |
| publicationDate | 2019-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190005357-A |
| titleOfInvention | A processed food segment of ginseng |
| abstract | The present invention relates to a ginseng processed slice, and more particularly, to a ginseng slice cut to a thickness of 1 to 4 mm, wherein the ginseng powder is formed in a predetermined shape in advance. The ginseng processing slice according to the present invention has the following effects. First, after the outer coating of the ginseng slices is formed and dried, the effective ingredients of ginseng can be preserved while preventing corruption and preservation, thereby enhancing the preservability and economic efficiency of ginseng. Second, the red ginseng extract of the fresh ginseng has a problem in that it is hard to eat due to solidification and specific bitter taste. However, the present invention solves the problem of solubilization due to the process of peeling ginseng slices and the coating of black sugar, have. Third, the present invention is advantageous in that the production process is simple, the process time is shortened, and it is advantageous in terms of production time and cost, and also the process of softening for a short time (decaying process) It is possible to eat crispy ginseng slices with a coating of whitish white sugar, so that it can meet various demands of consumers such as snacks for children. |
| priorityDate | 2017-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 26.