http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101811701-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101811701-B1 |
| titleOfInvention | A working method of bran to improve immune function |
| abstract | The present invention relates to a process for the production of arabinoxylan and dietary fiber-containing wheat bran by direct ingestion or by adding to second-processed products such as noodles, confectionery and baking, The present invention relates to a bran processing method for enhancing immune function to improve macrophage activity and antiinflammation in vivo by improving physicochemical properties and improving the physical properties of fibers and facilitating convenient ingestion of the bran. As a concrete solution means of the present invention as described above, "Extrusion molding step of extruding the bran at a barrel temperature of 100 ° C. and a screw rotation speed of 550 RPM after having been subjected to water content to have a moisture content of 15%, distilled water of 10 times the weight of the raw material is added to the extruded bran, Heated for 1 hour and then cooled at 40 to 50 ° C; 1.5 parts by weight of Celluclast enzyme based on 100 parts by weight of bran cooled after the heating; And a pulverizing step of pulverizing the enzyme-treated wheat bran with a pulverizer (3, 100 RPM) after drying the bran with an atomizer, and processing the wheat bran And mixing 50 to 99.1 parts by weight of wheat flour selected from the group consisting of gravitational force, force and strong flour into the processed wheat bran at 0.1 to 50 parts by weight, to thereby provide a wheat flour premix for improving the immune function. The bran processing method for bran " The use of the extruded and heat-treated wheat flour according to the present invention makes it possible to produce food such as noodles, breads, and cookies having a high content of water-soluble arabinose-ylan and a high content of dietary fiber, and a ready- to eat food, and by ingesting it, it is possible to easily produce a food having enhanced function such as an increase in immune function and an effect of Arabidopsis thaliana. |
| priorityDate | 2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 165.