Low-molecule Highly Concentrated Active Arabinoxylan And Manufacturing method Thereof
The method for producing a fermented rice bran extract with increased low-molecular-weight arabinoxylan according to the present invention is characterized by comprising a fermentation step of fermenting rice bran using an enzyme derived from Aspergillus niger. Accordingly, a high content of low-mol...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; kor |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KIM MAN KI AN SU MI JI MIN GUN LEE YEONG RO |
| description | The method for producing a fermented rice bran extract with increased low-molecular-weight arabinoxylan according to the present invention is characterized by comprising a fermentation step of fermenting rice bran using an enzyme derived from Aspergillus niger. Accordingly, a high content of low-molecular-weight arabinoxylan can be obtained from rice bran without the need for acid hydrolysis and neutralization, and it has the advantage of being easy to apply to mass production systems.
본 발명에 따른 저분자 아라비노자일란이 증가된 미강 발효추출물의 제조방법은, 아스파라질러스 나이거(Aspergilluse niger) 유래 효소를 이용하여 미강을 발효시키는 발효단계를 포함하는 것을 특징으로 한다. 이에 따라, 산 가수분해 및 중화가 필요없이 미강으로부터 고함량의 저분자 아라비노자일란을 획득할 수 있으며, 대량 양산 체계에도 적용이 용이한 장점이 있다. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20230060865A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20230060865A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20230060865A3</originalsourceid><addsrcrecordid>eNqNzMEKgkAQgGEvHaJ6hwHPwqIkXRcphOoSdpZpHXVhnZF1rXz7OvQAnf7Lx7-O7hd5JYM4MrMjKG3XuwUKYUMcPAZqQJtgnwTa48OyvBeHDJobuCLPLZowe8sdDBR6aaDqyZO022jVopto9-smik_HqigTGqWmacTvnkJ9vqUqzZTK1SHf6-w_9QG2fToF</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Low-molecule Highly Concentrated Active Arabinoxylan And Manufacturing method Thereof</title><source>esp@cenet</source><creator>KIM MAN KI ; AN SU MI ; JI MIN GUN ; LEE YEONG RO</creator><creatorcontrib>KIM MAN KI ; AN SU MI ; JI MIN GUN ; LEE YEONG RO</creatorcontrib><description>The method for producing a fermented rice bran extract with increased low-molecular-weight arabinoxylan according to the present invention is characterized by comprising a fermentation step of fermenting rice bran using an enzyme derived from Aspergillus niger. Accordingly, a high content of low-molecular-weight arabinoxylan can be obtained from rice bran without the need for acid hydrolysis and neutralization, and it has the advantage of being easy to apply to mass production systems.
본 발명에 따른 저분자 아라비노자일란이 증가된 미강 발효추출물의 제조방법은, 아스파라질러스 나이거(Aspergilluse niger) 유래 효소를 이용하여 미강을 발효시키는 발효단계를 포함하는 것을 특징으로 한다. 이에 따라, 산 가수분해 및 중화가 필요없이 미강으로부터 고함량의 저분자 아라비노자일란을 획득할 수 있으며, 대량 양산 체계에도 적용이 용이한 장점이 있다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; MEDICAL OR VETERINARY SCIENCE ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; 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>2023</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=20230508&DB=EPODOC&CC=KR&NR=20230060865A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230508&DB=EPODOC&CC=KR&NR=20230060865A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KIM MAN KI</creatorcontrib><creatorcontrib>AN SU MI</creatorcontrib><creatorcontrib>JI MIN GUN</creatorcontrib><creatorcontrib>LEE YEONG RO</creatorcontrib><title>Low-molecule Highly Concentrated Active Arabinoxylan And Manufacturing method Thereof</title><description>The method for producing a fermented rice bran extract with increased low-molecular-weight arabinoxylan according to the present invention is characterized by comprising a fermentation step of fermenting rice bran using an enzyme derived from Aspergillus niger. Accordingly, a high content of low-molecular-weight arabinoxylan can be obtained from rice bran without the need for acid hydrolysis and neutralization, and it has the advantage of being easy to apply to mass production systems.
본 발명에 따른 저분자 아라비노자일란이 증가된 미강 발효추출물의 제조방법은, 아스파라질러스 나이거(Aspergilluse niger) 유래 효소를 이용하여 미강을 발효시키는 발효단계를 포함하는 것을 특징으로 한다. 이에 따라, 산 가수분해 및 중화가 필요없이 미강으로부터 고함량의 저분자 아라비노자일란을 획득할 수 있으며, 대량 양산 체계에도 적용이 용이한 장점이 있다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNzMEKgkAQgGEvHaJ6hwHPwqIkXRcphOoSdpZpHXVhnZF1rXz7OvQAnf7Lx7-O7hd5JYM4MrMjKG3XuwUKYUMcPAZqQJtgnwTa48OyvBeHDJobuCLPLZowe8sdDBR6aaDqyZO022jVopto9-smik_HqigTGqWmacTvnkJ9vqUqzZTK1SHf6-w_9QG2fToF</recordid><startdate>20230508</startdate><enddate>20230508</enddate><creator>KIM MAN KI</creator><creator>AN SU MI</creator><creator>JI MIN GUN</creator><creator>LEE YEONG RO</creator><scope>EVB</scope></search><sort><creationdate>20230508</creationdate><title>Low-molecule Highly Concentrated Active Arabinoxylan And Manufacturing method Thereof</title><author>KIM MAN KI ; AN SU MI ; JI MIN GUN ; LEE YEONG RO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230060865A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</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>KIM MAN KI</creatorcontrib><creatorcontrib>AN SU MI</creatorcontrib><creatorcontrib>JI MIN GUN</creatorcontrib><creatorcontrib>LEE YEONG RO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KIM MAN KI</au><au>AN SU MI</au><au>JI MIN GUN</au><au>LEE YEONG RO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Low-molecule Highly Concentrated Active Arabinoxylan And Manufacturing method Thereof</title><date>2023-05-08</date><risdate>2023</risdate><abstract>The method for producing a fermented rice bran extract with increased low-molecular-weight arabinoxylan according to the present invention is characterized by comprising a fermentation step of fermenting rice bran using an enzyme derived from Aspergillus niger. Accordingly, a high content of low-molecular-weight arabinoxylan can be obtained from rice bran without the need for acid hydrolysis and neutralization, and it has the advantage of being easy to apply to mass production systems.
본 발명에 따른 저분자 아라비노자일란이 증가된 미강 발효추출물의 제조방법은, 아스파라질러스 나이거(Aspergilluse niger) 유래 효소를 이용하여 미강을 발효시키는 발효단계를 포함하는 것을 특징으로 한다. 이에 따라, 산 가수분해 및 중화가 필요없이 미강으로부터 고함량의 저분자 아라비노자일란을 획득할 수 있으며, 대량 양산 체계에도 적용이 용이한 장점이 있다.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; kor |
| recordid | cdi_epo_espacenet_KR20230060865A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES 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 | Low-molecule Highly Concentrated Active Arabinoxylan And Manufacturing method Thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T03%3A44%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KIM%20MAN%20KI&rft.date=2023-05-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20230060865A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |