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    • 18. 发明公开
    • 청국장 분말을 이용하여 소화 흡수 및 기호성을 개선한 건강기능식품의 제조 방법
    • 制造健康食品的方法通过使用豆类发酵粉改善消化吸收和偏好
    • KR1020140088981A
    • 2014-07-14
    • KR1020120158311
    • 2012-12-31
    • 최규문재단법인 진안홍삼연구소전라북도 진안군(진안군 농업기술센터장)재단법인 전라북도생물산업진흥원
    • 최규문정미란박보희최미래
    • A23L1/30A23L33/00A23L11/20
    • A23L11/09A23L25/40A23L33/105A23V2002/00A23V2200/32
    • In order to solve the above problems, a method to manufacture a functional health food having improved digestive absorption and palatability using a cheonggukjang (fermented soybeans) powder according to the present invention is technically characterized by comprising the steps of: fermenting soybeans, Pleuropterus multflorus, Gastrodia elata, white atractylis, and Angelica gigas Nakai to prepare a cheonggukjang powder; and mixing the cheonggukjang powder prepared by the above step with a red ginseng concentrate powder, red ginseng, and/or fresh ginseng and then making the mixture into a powder, a capsule, or a pill. In addition, the method according to the present invention is technically characterized by comprising the steps of: fermenting soybeans, red ginseng, and/or fresh ginseng, Pleuropterus multflorus, Gastrodia elata, white atractylis, and Angelica gigas Nakai to prepare a cheonggukjang powder; and mixing the cheonggukjang powder prepared by the above steps with a red ginseng concentrate powder, red ginseng, and/or fresh ginseng and then making the mixture into a powder, a capsule, or a pill.
    • 为了解决上述问题,使用本发明的长焦头(发酵大豆)粉末制造具有改善的消化吸收和适口性的功能保健食品的方法技术上的特征在于包括以下步骤:发酵大豆,多鞭毛虫, 天麻,白is和当归as ai制备一个清香ang粉; 将通过上述步骤制备的cheonggukjang粉末与红参浓缩粉,红参和/或新鲜人参混合,然后将混合物制成粉末,胶囊或丸剂。 另外,本发明的方法的技术特征在于包括以下步骤:发酵大豆,红参,和/或新鲜人参,Pleuropterus multflorus,天麻,白is和当归Nakai,制备一个cheonggokjang粉; 并将由上述步骤制备的cheonggukjang粉末与红参浓缩粉,红参和/或新鲜人参混合,然后将混合物制成粉末,胶囊或丸剂。