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classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50
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filingDate 2001-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2003-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2003-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-100386839-B1
titleOfInvention Raw food material with high functionality containing chitosan and chitooligosaccharides originated from microorganisms and method for preparing same
abstract The present invention is prepared by inoculating and inoculating Bacillus sp. Strains with fermentation raw materials containing microbial chitosan prepared by inoculating and fermenting strains of Rhizopus sp. A food material having an increased content of chitosan and chitooligosaccharides, prepared by mixing a fermentation material in which an endotype chitosanase is produced and enzymatically reacting at a temperature of 30 to 60 ° C. and pH 5.5 to 7.0 for 1 hour to 10 hours, The present invention relates to a preparation method thereof and a food prepared using the same, wherein the food raw material contains 1.5 to 4.8 mg / g of chitosan and 0.077 to 3.5 mg / g of chitooligosaccharide.
priorityDate 2001-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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