http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015099236-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8dccdc1a533f477449a9e73df240ffdc http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b77db570055fceaa873d6f8e6b8f4160 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05164e070aa7d155214e44991cfcb81a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c82b540b404ef3f57ef01f4e3c54ec8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eddf0b9a994329e8a250b99810cd2a07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_562eb7e498d1b53a072daa8d501754d8 |
| publicationDate | 2015-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2015099236-A1 |
| titleOfInvention | Enzyme-fermented gigantic black garlic using natural enzyme liquid and complex fermentation liquid of yeast and riboflavin and method for preparing same |
| abstract | The present invention relates to gigantic black garlic using a natural enzyme liquid and a complex fermentation liquid of yeast and riboflavin, and to a method for preparing the same. Provided are a method for preparing enzyme fermented gigantic black garlic and gigantic black garlic prepared by the method, wherein the method comprises: a fermentation step of spraying a complex fermentation liquid to gigantic garlic, followed by fermentation at 40-70°C for 18-30 hours, the complex fermentation liquid being obtained by inoculating and culturing Saccharomyces cerevisiae into a natural enzyme liquid and then adding riboflavin thereto, the natural enzyme liquid being obtained by fermenting natural plant ingredients essentially including Scutellaria, fresh ginseng, and garlic while including at least five selected from Scutellaria, fresh ginseng, garlic, ginger, pepper, soybeans, and brown rice; a steam-drying step of steam-drying the gigantic garlic, which has gone through the fermentation step, at 60-85°C for 192-240 hours; an aging step of aging the gigantic garlic, which has gone through the steam-drying step, at 40-55°C for 96-120 hours; and a drying step of drying the gigantic garlic, which has gone through the aging step, at 25-30°C for 60-84 hours. According to the present invention, enzyme-fermented gigantic black garlic which has greatly increased biologically active substances beneficial to the health, especially, antioxidative materials and various amino acid components, and is good to the palate due to increased acidity and sugar content can be obtained by fermenting and aging gigantic garlic using the complex fermentation liquid at a low temperature. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112890164-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111202239-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115462432-A |
| priorityDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.