| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ef8531cc848eeb902c656fe494b3b344
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c5049e5b32aa0c11c79ca5379acfc5e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d8e52b490e53efe69528e477a2039694
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c88f67dacbbc432c6a140c61c31b8f96 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2020-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06d3f303feff8bccaafabccae8f21b2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58c5366351bb2fe48613f0a2a74677c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ecd57e3875b9e275098f194138136e0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15eb125efb6530ea01d769291dea695c |
| publicationDate |
2021-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20210116992-A |
| titleOfInvention |
Method of manufacturing opuntia humifusa extract of solid type and anti-diabetic food compsition comprising the opuntia humifusa extract of solid type |
| abstract |
The present invention comprises the steps of preparing a palm cactus powder; After adding 4 to 6 times the amount of alcohol based on the weight of the powder to the powder, extracting at a temperature of 65 to 75° C. for 2 to 4 hours to obtain an extract; After filtering the extract, concentrating the filtrate under reduced pressure at a temperature of 35 to 45 °C; and freeze-drying the concentrated extract at a temperature of -85°C to -75°C. In addition, the present invention provides a food composition comprising the solid extract and a method for preparing the same. |
| priorityDate |
2020-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |