Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87b8b0fc9402429603f11cca4b9a107f |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 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/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
filingDate |
2019-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3c726fcc98f8dab5b200694d0f911ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40c1a78f37280a9e8dfddf83bbe8bf07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bba15ae28ccb1f8cfb163e5f9f44ee7a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37e009632c34c3727ef6000ee4d3a099 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25d7276476de55433f8dd10fdf4d3d92 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1d16131fb7e537c67ca919d56e20c36 |
publicationDate |
2019-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
KR-20190124194-A |
titleOfInvention |
Barley sprout tea having increased content of antioxidative or hypoglycemic components |
abstract |
The present invention is the first step of harvesting the ground portion of the sprout barley after 3 to 5 days at 18-26 ℃ after sowing; And a method for producing an antioxidant or blood sugar lowering active ingredient content comprising a second step of squeezing the harvested sprout barley at 180 to 250 ° C., the sprout barley tea prepared by the method, and the sprout barley tea. Method for producing an antioxidant or hypoglycemic active ingredient comprising the step of extracting with a water-containing solvent, and the antioxidant, anti-inflammatory or hypoglycemic food composition, cosmetic composition and pharmaceutical composition comprising the bud barley tea extract as an active ingredient It is about. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230127553-A |
priorityDate |
2019-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |