http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210028388-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7e2de1f2e317361f33fa37bdb24ae0b1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2019-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_362c68cfbb89a3ba21c7a365d4c82d07 |
| publicationDate | 2021-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210028388-A |
| titleOfInvention | Method for producing fermented garlic composition of lactic acid bacteria |
| abstract | The manufacturing method of the lactic acid bacteria fermented garlic composition of the present invention comprises the steps of making a banana paste by crushing a banana (S1); Steaming and sterilizing the banana dough (S2); Mixing the lactic acid bacteria and sugar in the steamed sterilized banana dough and mixing them to make a fermented composition dough (S3); Fresh garlic crushing step (S4) of pulverizing the fresh garlic after washing; Fermentation step (S5) of putting the pulverized raw garlic into the fermentation composition and fermenting it; And drying the mixture obtained in the fermentation step (S6). Therefore, by fermenting garlic, the fluidity of water is minimized, the active ingredients of garlic can be fermented without spillage, and at the same time, it is possible to enhance the absorption and digestibility of physiologically active substances and through the physiological action of microorganisms that are useful for influence. . In addition, the fermented garlic of lactic acid bacteria of the present invention has the advantage of being able to consume both an easy-to-eat taste and an active ingredient of a banana. |
| priorityDate | 2019-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.