http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101493954-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-19 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-00 |
| filingDate | 2013-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101493954-B1 |
| titleOfInvention | Multifunctional soybean byproducts fermented with Aspergillus species, method for preparing the same and use of the same |
| abstract | An aspect of the present invention provides a method of manufacturing a soybean meal, comprising: sterilizing soybean processing by-products having a water content of 40-65 wt%; Fermenting the sterilized soybean processing by-product for 5 to 20 days at a temperature of 20 to 35 캜 while maintaining the water content of the soybean processing by-product at 40 to 65% by weight after inoculation of the strain for fermentation or a culture thereof; And drying the fermented soybean processing by-product. The present invention also provides a method for producing fermented soybean processing by-products. The fermented soybean processing by-products according to the present invention are fermented into specific aspergillus microorganisms under specific conditions and have various functionalities improved before fermentation. The fermented soybean processing by-product according to the present invention is very useful as a pharmaceutical material or a functional food material because it has the function of improving liver damage or obesity, decreasing LDL-cholesterol, or increasing HDL-cholesterol. In addition, the fermented soybean processing by-products according to the present invention can bring about a positive economic effect through high value-added soybean processing by-products. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101890911-B1 |
| priorityDate | 2013-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 224.