Fruit juice having antioxidative acitivity and improving immunsystem through lactobacillus fermentation and method of preparing the same
The present invention relates to a fermented fruit and vegetable juice having enhanced appealability and functionality by being fermented with complex lactobacillus, and a method for preparing the same. The method of the present invention comprises a step of inputting and fermenting lactobacillus ca...
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| creator | CHO HYEOK JUN KIM SUNG HAN PARK MI RI YOON SEOK MIN LEE GYEONG HWEON LEE JAE HO |
| description | The present invention relates to a fermented fruit and vegetable juice having enhanced appealability and functionality by being fermented with complex lactobacillus, and a method for preparing the same. The method of the present invention comprises a step of inputting and fermenting lactobacillus capable of changing acidity of the fruit and vegetable juice.
본 발명은 복합 유산균으로 발효되어 관능성과 기능성이 향상된 발효 과채즙 및 이의 제조 방법에 관한 것이다. |
| format | Patent |
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본 발명은 복합 유산균으로 발효되어 관능성과 기능성이 향상된 발효 과채즙 및 이의 제조 방법에 관한 것이다.</description><language>eng ; kor</language><subject>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</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210708&DB=EPODOC&CC=KR&NR=102275124B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210708&DB=EPODOC&CC=KR&NR=102275124B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHO HYEOK JUN</creatorcontrib><creatorcontrib>KIM SUNG HAN</creatorcontrib><creatorcontrib>PARK MI RI</creatorcontrib><creatorcontrib>YOON SEOK MIN</creatorcontrib><creatorcontrib>LEE GYEONG HWEON</creatorcontrib><creatorcontrib>LEE JAE HO</creatorcontrib><title>Fruit juice having antioxidative acitivity and improving immunsystem through lactobacillus fermentation and method of preparing the same</title><description>The present invention relates to a fermented fruit and vegetable juice having enhanced appealability and functionality by being fermented with complex lactobacillus, and a method for preparing the same. The method of the present invention comprises a step of inputting and fermenting lactobacillus capable of changing acidity of the fruit and vegetable juice.
본 발명은 복합 유산균으로 발효되어 관능성과 기능성이 향상된 발효 과채즙 및 이의 제조 방법에 관한 것이다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjD0KwkAQRtNYiHqHAWvBRMU-YhDsxD6MySQ7kv1hdzaYG3hsY_AAVg8-3vvmybvwkQWekSsChT2bFtAI2xfXKNwTYMUjWYZxr4G183ayWOtowhCENIjyNrYKOqzEPsai62KAhrwmI-ONNVOsSZStwTbgPDn03xtRBAE1LZNZg12g1Y-LZF2c76fLhpwtKTisyJCU11u6zbLjIc32eZ7u_rM-GGhOyQ</recordid><startdate>20210708</startdate><enddate>20210708</enddate><creator>CHO HYEOK JUN</creator><creator>KIM SUNG HAN</creator><creator>PARK MI RI</creator><creator>YOON SEOK MIN</creator><creator>LEE GYEONG HWEON</creator><creator>LEE JAE HO</creator><scope>EVB</scope></search><sort><creationdate>20210708</creationdate><title>Fruit juice having antioxidative acitivity and improving immunsystem through lactobacillus fermentation and method of preparing the same</title><author>CHO HYEOK JUN ; KIM SUNG HAN ; PARK MI RI ; YOON SEOK MIN ; LEE GYEONG HWEON ; LEE JAE HO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR102275124BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHO HYEOK JUN</creatorcontrib><creatorcontrib>KIM SUNG HAN</creatorcontrib><creatorcontrib>PARK MI RI</creatorcontrib><creatorcontrib>YOON SEOK MIN</creatorcontrib><creatorcontrib>LEE GYEONG HWEON</creatorcontrib><creatorcontrib>LEE JAE HO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHO HYEOK JUN</au><au>KIM SUNG HAN</au><au>PARK MI RI</au><au>YOON SEOK MIN</au><au>LEE GYEONG HWEON</au><au>LEE JAE HO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Fruit juice having antioxidative acitivity and improving immunsystem through lactobacillus fermentation and method of preparing the same</title><date>2021-07-08</date><risdate>2021</risdate><abstract>The present invention relates to a fermented fruit and vegetable juice having enhanced appealability and functionality by being fermented with complex lactobacillus, and a method for preparing the same. The method of the present invention comprises a step of inputting and fermenting lactobacillus capable of changing acidity of the fruit and vegetable juice.
본 발명은 복합 유산균으로 발효되어 관능성과 기능성이 향상된 발효 과채즙 및 이의 제조 방법에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Fruit juice having antioxidative acitivity and improving immunsystem through lactobacillus fermentation and method of preparing the same |
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