F1 K Method for Preparation of Bioconverted Red Ginseng with Enhanced Ginsenoside F1 and Compound K Content
The present invention relates to a method for preparing fermented red ginseng with increased ginsenoside F1 content and a method for preparing fermented red ginseng with increased ginsenoside F1 and compound K content. When the method for preparing fermented red ginseng of the present invention is u...
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creator | SEO SEONGHO MIN ILJAE PARK JONG DAE PARK GUNKOOK |
description | The present invention relates to a method for preparing fermented red ginseng with increased ginsenoside F1 content and a method for preparing fermented red ginseng with increased ginsenoside F1 and compound K content. When the method for preparing fermented red ginseng of the present invention is used, the absorption rate of ginsenoside in a human body can be greatly improved by significantly increasing the ginsenoside F1 content, or the ginsenoside F1 and compound K content of red ginseng.
본 발명은 진세노사이드 F1 함량이 증진된 발효 홍삼 제조 방법과 진세노사이드 F1 및 컴파운드 K 함량이 증진된 발효 홍삼 제조 방법에 관한 것이다. 본 발명의 발효 홍삼 제조 방법을 이용하는 경우, 홍삼의 진세노사이드 F1 함량, 또는 진세노사이드 F1 및 컴파운드 K 함량을 유의하게 증가시켜 진세노사이드의 체내 흡수율을 크게 향상시킬 수 있다. |
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본 발명은 진세노사이드 F1 함량이 증진된 발효 홍삼 제조 방법과 진세노사이드 F1 및 컴파운드 K 함량이 증진된 발효 홍삼 제조 방법에 관한 것이다. 본 발명의 발효 홍삼 제조 방법을 이용하는 경우, 홍삼의 진세노사이드 F1 함량, 또는 진세노사이드 F1 및 컴파운드 K 함량을 유의하게 증가시켜 진세노사이드의 체내 흡수율을 크게 향상시킬 수 있다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230616&DB=EPODOC&CC=KR&NR=20230087305A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230616&DB=EPODOC&CC=KR&NR=20230087305A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SEO SEONGHO</creatorcontrib><creatorcontrib>MIN ILJAE</creatorcontrib><creatorcontrib>PARK JONG DAE</creatorcontrib><creatorcontrib>PARK GUNKOOK</creatorcontrib><title>F1 K Method for Preparation of Bioconverted Red Ginseng with Enhanced Ginsenoside F1 and Compound K Content</title><description>The present invention relates to a method for preparing fermented red ginseng with increased ginsenoside F1 content and a method for preparing fermented red ginseng with increased ginsenoside F1 and compound K content. When the method for preparing fermented red ginseng of the present invention is used, the absorption rate of ginsenoside in a human body can be greatly improved by significantly increasing the ginsenoside F1 content, or the ginsenoside F1 and compound K content of red ginseng.
본 발명은 진세노사이드 F1 함량이 증진된 발효 홍삼 제조 방법과 진세노사이드 F1 및 컴파운드 K 함량이 증진된 발효 홍삼 제조 방법에 관한 것이다. 본 발명의 발효 홍삼 제조 방법을 이용하는 경우, 홍삼의 진세노사이드 F1 함량, 또는 진세노사이드 F1 및 컴파운드 K 함량을 유의하게 증가시켜 진세노사이드의 체내 흡수율을 크게 향상시킬 수 있다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjMEKwjAQRHvxIOo_LHgWYovYq5ZWoQhSvJfQbE1Qd0Oy6u-bg3j2MMzjMcw0uzVraOGEYtnAyAHOAb0OWhwT8Ah7xwPTC4OggS7l4CgiXeHtxEJNVtPwsxydQUiPmgxU_PD8TNAmJEGSeTYZ9T3i4tuzbNnUl-q4Qs89Rq8HJJS-7XKVF0qV20JtdsV_qw-NOUAX</recordid><startdate>20230616</startdate><enddate>20230616</enddate><creator>SEO SEONGHO</creator><creator>MIN ILJAE</creator><creator>PARK JONG DAE</creator><creator>PARK GUNKOOK</creator><scope>EVB</scope></search><sort><creationdate>20230616</creationdate><title>F1 K Method for Preparation of Bioconverted Red Ginseng with Enhanced Ginsenoside F1 and Compound K Content</title><author>SEO SEONGHO ; MIN ILJAE ; PARK JONG DAE ; PARK GUNKOOK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230087305A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SEO SEONGHO</creatorcontrib><creatorcontrib>MIN ILJAE</creatorcontrib><creatorcontrib>PARK JONG DAE</creatorcontrib><creatorcontrib>PARK GUNKOOK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SEO SEONGHO</au><au>MIN ILJAE</au><au>PARK JONG DAE</au><au>PARK GUNKOOK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>F1 K Method for Preparation of Bioconverted Red Ginseng with Enhanced Ginsenoside F1 and Compound K Content</title><date>2023-06-16</date><risdate>2023</risdate><abstract>The present invention relates to a method for preparing fermented red ginseng with increased ginsenoside F1 content and a method for preparing fermented red ginseng with increased ginsenoside F1 and compound K content. When the method for preparing fermented red ginseng of the present invention is used, the absorption rate of ginsenoside in a human body can be greatly improved by significantly increasing the ginsenoside F1 content, or the ginsenoside F1 and compound K content of red ginseng.
본 발명은 진세노사이드 F1 함량이 증진된 발효 홍삼 제조 방법과 진세노사이드 F1 및 컴파운드 K 함량이 증진된 발효 홍삼 제조 방법에 관한 것이다. 본 발명의 발효 홍삼 제조 방법을 이용하는 경우, 홍삼의 진세노사이드 F1 함량, 또는 진세노사이드 F1 및 컴파운드 K 함량을 유의하게 증가시켜 진세노사이드의 체내 흡수율을 크게 향상시킬 수 있다.</abstract><oa>free_for_read</oa></addata></record> |
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subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
title | F1 K Method for Preparation of Bioconverted Red Ginseng with Enhanced Ginsenoside F1 and Compound K Content |
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