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식물성 지방을 주성분으로 한 건강 식품 제조방법Health food manufacturing method based on vegetable fat
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
각피 내피를 제외한 살구씨, 복숭아씨와 들깨 등 자연종자를 23℃, 압력 5-15PSI의 상태하에서 채유한 지방에 맥아와 자연 식물에서 채취한 비타민과 무기질을 가미하여 35kc/Sec의 초음파 처리로 균질하게 혼합함을 특징으로 한 불포화 지방산을 주성분으로 한 종합 건강식품의 제조방법.Natural seeds, such as apricot seed, peach seed and perilla, except for cuticle endothelium, are homogenized with 35kc / Sec ultrasonic treatment by adding vitamins and minerals from malt and natural plants to fats obtained at 23 ℃ and pressure of 5-15PSI. A method for producing a comprehensive health food containing the unsaturated fatty acid as a main ingredient, characterized in that the mixing.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR860009517A1986-11-121986-11-12
Health food manufacturing method based on vegetable fat
KR880005886A
(en)
The Apatani tribe of Ziro Valley in Arunachal Pradesh prepares a substitute for salt, called TAPYO from different combinations of 56 grasses, ferns, shrubs etc. Its preparation is very much similar to the alkali preparations