| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e0701199a3c534949217db4f81aeba21 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2112
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 |
| filingDate |
2017-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92ca7b1aa29c06c66f6c66076515baf4 |
| publicationDate |
2019-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20190009934-A |
| titleOfInvention |
Manufacturing method of tumeric extract with increased curcumin |
| abstract |
The method of the present invention is capable of extracting a large amount of active ingredients from Uleum and extracting them with a high content of curcumin. The Ulege juice prepared by the above- The fermented product is prevented from the formation of acid, thereby inhibiting the sour taste. Even when sweetness is imparted by the honey, it has an excellent palatability that can maintain the inherent flavor and taste inherent in the fermented product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210155113-A |
| priorityDate |
2017-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |