http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101733990-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-038 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1963 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate | 2015-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101733990-B1 |
| titleOfInvention | Brown rice containing GABA coated with rice flour fermentation products and the manufacturing method thereof |
| abstract | The present invention relates to brown rice containing GABA by coating a fermented rice flour, and a method for producing the brown rice. More particularly, the present invention relates to a rice bran fermented by coating a brown rice fermented product with rice bran, The present invention relates to a brown rice containing guava and a method for producing the same, by coating a fermented rice flour, which can contribute to health promotion of a foodservice including an anti-stress effect caused by GABA, by fermenting with a functional lactic acid bacteria starter having the ability to produce GABA . In order to accomplish the above object, the present invention provides a brown rice containing GABA by coating a rice flour fermented product of the present invention and a method for producing the same, Drying the washed brown rice at a temperature of 50 to 80 DEG C for 9 to 11 hours; Spraying a rice flour fermentation product onto the dried brown rice surface, Drying the coated brown rice at a temperature of 70 to 90 DEG C for 9 to 11 hours and packaging; Lt; / RTI > The rice flour fermented product is mixed with 0.5 to 1.5 parts by weight of MSG and 15 to 25 parts by weight of rice flour per 100 parts by weight of water, sterilized at 100 to 130 ° C and 1.2 to 1.8 atm for 10 to 20 minutes, , And then a functional lactic acid bacterial starter, Enterococcus sp. MMD-11 ( Enterococcus The resulting fermentation broth was lyophilized. The fermentation broth was prepared by inoculating 0.05 to 0.1% (w / v) of faecium MMD-11, fermenting at 25 to 35 ° C for 70 to 74 hours, centrifuging at 11,000 to 13,000 rpm for 10 to 30 minutes, And then pulverized. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210097494-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220000681-A |
| priorityDate | 2015-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.