| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca7ebeadf864797dc947ebbbb0b64594 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-025
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-008 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-02 |
| filingDate |
2021-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3f462726c73f5329abd92099b629988
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06998df7043637d5dbd63ab436790068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a3e9c1d626e6e4faabfe1f86b8f20f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9edc5ec4e08e8f82337d984e26f1e306 |
| publicationDate |
2022-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20220156716-A |
| titleOfInvention |
Preparation and composition of ginger flavor oil with enhanced functional ingredients and flavor of ginger |
| abstract |
The present invention relates to a method for preparing a ginger flavor oil composition with enhanced functional ingredients and flavor of ginger and a ginger flavor oil composition prepared thereby. In one embodiment, the method for producing the ginger flavor oil composition comprises the steps of drying ginger; Grinding dried ginger to prepare ground ginger; Preparing a mixture containing the ground ginger and olive oil; Obtaining an extract by ultrasonic cold extraction of the mixture at 45 ~ 55 ℃; And filtering the extract; domestic ginger is dried at a low temperature and pulverized to about 3 mm, and then 10 to 40% by weight is added to cold-pressed or refined olive oil to prepare ultrasonic cold sediment extraction. The prepared ginger-olive flavor oil relates to a method for producing a ginger flavor oil composition in which the flavor and useful components of ginger are leached to enhance functionality and flavor, and a ginger flavor oil composition prepared thereby. |
| priorityDate |
2021-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |