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filingDate 2015-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_221a84e9320e404d55b2f789adce6044
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publicationDate 2017-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20170072697-A
titleOfInvention Process for Making Monascus purpureus Fermented Wheat and Improving Composition of Hyperlipidemia containing Monascus purpureus Fermented Wheat as an Active Ingredient
abstract The present invention relates to a method for producing a fermented wheat germ, and a composition for improving hyperlipidemia containing the fermented wheat germ as an active ingredient. More specifically, the present invention relates to a method for producing hyperlipidemia using wheat germ, which is known to have an effect on the circulatory system transmitted from a long- 100 g of wheat flour mixed with wheat flour at a ratio of 1: 1 was used as a main raw material, and 20 to 25 liters of juice, which had been made with water, was added to the red bean, chungho, angelica, And culturing the mixture in a sterile culture room for 48 to 120 hours, and drying and pulverizing the dried yeast. The present invention also provides a method for producing a fermented wheat germ, And a composition for improving hyperlipemia.
priorityDate 2015-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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