| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca725d21bfd068a0bf405e9ec88df99f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-334
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate |
2018-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_006f2de22323da72e78a2f172368e212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70cfeff1b04994fd07f5df4d1fd47e50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_469cb9b83317bd1d19d808dd6fa34c3a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_287424acaef985821928ad06ed5b0e79
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f202032ff63f1fc18eec3767de1856b3 |
| publicationDate |
2019-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20190091053-A |
| titleOfInvention |
Chomposition for preventing alcohol hangover containing aminoacid-enriched product and method for manufacturing thereof |
| abstract |
The present invention provides an amino acid fortified powder for improving hangover containing the soybean protein hydrolysate and the brown rice fermented to increase the content of the amino acid for improved hangover and a method for producing the same. The amino acid-enhanced powder for improving hangover obtained by enzymatic hydrolysis of soybean protein and fermentation of brown rice according to the present invention increases the activity of alcoholase (ADH) and aldehydease (ALDH). In addition, the ratio of enterobengal bacteria is increased, and the ratio of harmful bacteria and blood alcohol concentration is reduced. Therefore, it is possible to provide an amino acid fortified powder for improving hangover and a method of manufacturing the same, and to provide a health food composition for improving hangover including the same. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114409731-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102390927-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023187097-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114409731-A |
| priorityDate |
2018-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |