http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210074083-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_979b6eac38d58ba1a70a730a08d25ee5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea5980bedc6ab4a1676b298a4d89307f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cf18a124f18789ee81d6e97b88c2773a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-75 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-20 |
| filingDate | 2019-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e1a71c3de2b37b634811945cf7545d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7121d4ca6121b203c05f1447e6fac1f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7555c6708c7c4115f1a85c2d1cda88e9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2192bcae7b8f82263808cac2da214af1 |
| publicationDate | 2021-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210074083-A |
| titleOfInvention | Method of producing fuctional eggs with enhanced antioxidant |
| abstract | The present invention relates to a method for producing functional eggs fortified with antioxidants, and more particularly, to a method for producing a functional egg, comprising the steps of: preparing humus raised to the ground by a tectonic shift into an undersea sediment; using any one of the brewing extraction method, water extraction method, and natural low temperature extraction method for the humus, and preparing nutrient water by inputting 4 to 14 μm wavelength energy into natural water; And it is technically characterized by feeding the composition for feeding the laying hens comprising the step of adjusting the pH of the nutrient water to the laying hens. As a result, there is no fishy smell, and per kg of whole egg contains sulfur 1931.11 mg vitamin C 8.78 mg vitamin D3 9295.35 IU or more, vitamin E 1.70 mg, selenium 0.61 mg or more, tannin 6.22 mg per 100 g, omega 7 3.34 g or more , Omega 7, various nutrients You can obtain the effect of absorbing antioxidants such as vitamins C, E, D3, tannin, and selenium just by eating egg dishes, thereby expressing the effects of antioxidants of vitamins C, E, D3, tannin, and selenium. , by coloring the egg yolk, it can be used for cooking that requires a colored color, and has the effect of facilitating the ingestion of eggs without side effects for children with atopic dermatitis. |
| priorityDate | 2019-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.