FUNCTIONAL FERMENTED FOOD USING BARLEY BRAN POWDER
PURPOSE: A functional fermented food product obtained by extracting barley bran powder and mixing the fermented barley bran paste with functional materials such as Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts is provided which is excellent in intestinal regulation action and d...
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| creator | CHOI, UNG GYU LEE, GWANG SIK |
| description | PURPOSE: A functional fermented food product obtained by extracting barley bran powder and mixing the fermented barley bran paste with functional materials such as Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts is provided which is excellent in intestinal regulation action and digestion enhancing action and is improved in functionality and palatability. CONSTITUTION: Barley bran powder is fermented at 27 to 30deg.C for 1 month to produce fermented barley bran paste, which is dried at 35deg.C for 3 days in the first stage, fermented in a fermentation room at 28 to 30deg.C for 3 to 4 days, dried at 35deg.C for 3 days in the second stage, ground and then mixed with Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts to give the titled fermented food product in the shape of pills or granules. |
| format | Patent |
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CONSTITUTION: Barley bran powder is fermented at 27 to 30deg.C for 1 month to produce fermented barley bran paste, which is dried at 35deg.C for 3 days in the first stage, fermented in a fermentation room at 28 to 30deg.C for 3 to 4 days, dried at 35deg.C for 3 days in the second stage, ground and then mixed with Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts to give the titled fermented food product in the shape of pills or granules.</description><edition>7</edition><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>2002</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=20020926&DB=EPODOC&CC=KR&NR=20020073354A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020926&DB=EPODOC&CC=KR&NR=20020073354A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHOI, UNG GYU</creatorcontrib><creatorcontrib>LEE, GWANG SIK</creatorcontrib><title>FUNCTIONAL FERMENTED FOOD USING BARLEY BRAN POWDER</title><description>PURPOSE: A functional fermented food product obtained by extracting barley bran powder and mixing the fermented barley bran paste with functional materials such as Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts is provided which is excellent in intestinal regulation action and digestion enhancing action and is improved in functionality and palatability. CONSTITUTION: Barley bran powder is fermented at 27 to 30deg.C for 1 month to produce fermented barley bran paste, which is dried at 35deg.C for 3 days in the first stage, fermented in a fermentation room at 28 to 30deg.C for 3 to 4 days, dried at 35deg.C for 3 days in the second stage, ground and then mixed with Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts to give the titled fermented food product in the shape of pills or granules.</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>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDByC_VzDvH093P0UXBzDfJ19QtxdVFw8_d3UQgN9vRzV3ByDPJxjVRwCnL0UwjwD3dxDeJhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfHeQUYGBkBkbmxsauJoTJwqAA81J5c</recordid><startdate>20020926</startdate><enddate>20020926</enddate><creator>CHOI, UNG GYU</creator><creator>LEE, GWANG SIK</creator><scope>EVB</scope></search><sort><creationdate>20020926</creationdate><title>FUNCTIONAL FERMENTED FOOD USING BARLEY BRAN POWDER</title><author>CHOI, UNG GYU ; LEE, GWANG SIK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20020073354A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2002</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>CHOI, UNG GYU</creatorcontrib><creatorcontrib>LEE, GWANG SIK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHOI, UNG GYU</au><au>LEE, GWANG SIK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FUNCTIONAL FERMENTED FOOD USING BARLEY BRAN POWDER</title><date>2002-09-26</date><risdate>2002</risdate><abstract>PURPOSE: A functional fermented food product obtained by extracting barley bran powder and mixing the fermented barley bran paste with functional materials such as Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts is provided which is excellent in intestinal regulation action and digestion enhancing action and is improved in functionality and palatability. CONSTITUTION: Barley bran powder is fermented at 27 to 30deg.C for 1 month to produce fermented barley bran paste, which is dried at 35deg.C for 3 days in the first stage, fermented in a fermentation room at 28 to 30deg.C for 3 to 4 days, dried at 35deg.C for 3 days in the second stage, ground and then mixed with Gastrodia elata blume, Artemisia capillaris Thunb or grape extracts to give the titled fermented food product in the shape of pills or granules.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; kor |
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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 | FUNCTIONAL FERMENTED FOOD USING BARLEY BRAN POWDER |
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