http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220006702-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_150dae7eb4826c899a8c5a0e94cd24f6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-306 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2112 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2020-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11600c37f5f5e9984851ba6ff8d42e88 |
| publicationDate | 2022-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20220006702-A |
| titleOfInvention | Methods for the manufacture of health-assisted foods of fermented rhubarb beanbiji calcium for intestinal and bone health |
| abstract | So far, soybean okara, a by-product of the tofu manufacturing process, has been mostly used as feed for livestock and raw or fermented okara and used for food such as okara stew. Soybean okara contains a large amount of dietary fiber, which is effective for intestinal health and has a great effect on calcium intake. There are many research papers stating that the absorption rate of calcium supplements sold by pharmaceutical companies can be up to 70% to 80% for adolescents, but only 10% to 20% from the middle-aged (age 40 or younger). Recently, a nutrient called vitamin K2, which contains calcium, magnesium, vitamin D, and zinc to strengthen bones, is mainly composed of Bacillus subtilis (Bacillus subtilis 枯草菌), the seed bacterium that ferments soybean fermented natto (saengcheonggukjang). revealed, but Because of its high price, it was not popularized. The present invention is a health supplement food for intestinal and bone diseases osteoporosis, etc. by fermenting okara mixed with turmeric (curcumin), mixing calcium and magnesium for secondary fermentation, increasing the absorption capacity of the human body, and maximally increasing the absorption and utilization rate of the human body using k2 vitamin It is an effective invention as |
| priorityDate | 2020-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 168.