http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030031103-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c709dba3aab09765046bc3682507ee24 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02B5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152 |
| filingDate | 2003-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_718e60027a15eb8e0b6d5ceb544755f1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c0cf87339f547545212f4c3dcf36c85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_373d48b03e6d929b64f6950892c29cd8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff97c8e92842baefddeaf204ad4db506 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ad51923b9434b300c5d305565892bfd |
| publicationDate | 2003-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030031103-A |
| titleOfInvention | Production method of germinated brown rice increased r-aminobutylic acid content as high vacuum incubation treat method and improved taste using industrial autoclave. |
| abstract | The present invention increases the content of various nutrients in the germination of brown rice (brown rice glutinous rice, brown rice non-glutinous rice, black rice), and in particular, the cultivation method of the germinated rice containing a large amount of gamma-amino lactic acid known as a physiologically active substance, and the cohesiveness using an industrial sterilizer It is about manufacturing the superior brown rice germination,n n n In order to increase the gamma-aminolactic acid and to produce germinated brown rice with excellent taste and shelf life, the germination was performed to reduce germination time and increase the taste and shelf life by combining two-stage immersion method with high temperature and high vacuum pressure treatment. Excellent germination as a method of steaming the finished germinated brown rice into a pouch using a cap attached to a cotton wool, and using an industrial sterilizer by a two-step temperature control method for varying the temperature and time for proper gelatinization induction. Brown rice can be prepared.n n n Conventional germinated brown rice is nutritionally superior but it lacks digestibility due to fiber part and phytic acid of brown rice at the time of cooking, and it has limited use due to heterogeneity of taste. This has been improved. In addition, it is a food ingredient that is easily reinforced with bioactive substances in our dietary culture, contributing to the health of the people, and strengthening the competitiveness of opening the rice market through high-quality products, and consuming it through the brown rice that remains as a value-added rice. Will contribute to the increase. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100919658-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100683046-B1 |
| priorityDate | 2003-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 158.