BEVERAGE COMPOSITION FOR INHIBITING GASTRIC MUCOSAL DAMAGE, CONTAINING FERMENTED LIQUID OF RICE BRAN AND DEFATTED SOYBEAN

PURPOSE: A beverage composition containing mixed fermented liquid of rice bran and defatted soybean is provided. It is effective in inhibiting and relieving various symptoms caused by the intake of alcohol, together with the removal of conventional smell of alcohol and bad breath by effectively inhi...

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Bibliographische Detailangaben
Hauptverfasser:	KONG, UN YEONG, KIM, JE HAK, LEE, JIN HUI, SONG, SI YEONG, KIM, DAL HYEON, KANG, JIN GYEONG, KO, GWANG JIN, CHO, HYO JIN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: A beverage composition containing mixed fermented liquid of rice bran and defatted soybean is provided. It is effective in inhibiting and relieving various symptoms caused by the intake of alcohol, together with the removal of conventional smell of alcohol and bad breath by effectively inhibiting gastric mucosal damage induced from the intake of alcohol. CONSTITUTION: The beverage composition for inhibition of gastric mucosal damage contains 1 to 10%(v/v) of mixed fermented liquid of rice bran and defatted soybean and additionally fructose, sugar, citric acid, vitamin B2, vitamin C, β-cyclodextrin, green tea extract and Ganoderma lucidum extract. The mixed fermented liquid of rice bran and defatted soybean is obtained by the following process: mixing and sterilizing a saccharified liquor of rice bran and saccharifying enzyme with defatted soybean for 30min at 121deg.C, inoculating lactic acid bacteria and Bacillus natto thereinto, culturing it for 50 to 100hr at 30 to 40deg.C, filtering it to remove solids and sterilizing for 4sec at 140deg.C after discoloration and deodorization.