METHOD FOR PRODUCTION OF FERMENTED PRODUCT USING NATURAL MATERIAL AND FOOD PRODUCT OR PRODUCT OF MEDICAL PURPOSE CONTAINING FERMENTED PRODUCT PRODUCED BY SUCH METHOD

FIELD: food industry. ^ SUBSTANCE: invention relates to a fermented product and such fermented product production method and may be used for metabolic syndrome prevention. The fermented product produced by way of addition of food microorganisms into grains of a crop selected from among barley, oat,...

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Hauptverfasser:	CHO SEOG KHO, KIM TAE KHOJ, DZANG DZEONG KHOON, KIM CHUL DZIN, PARK DZEE VON
Format:	Patent
Sprache:	eng ; rus
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:	FIELD: food industry. ^ SUBSTANCE: invention relates to a fermented product and such fermented product production method and may be used for metabolic syndrome prevention. The fermented product produced by way of addition of food microorganisms into grains of a crop selected from among barley, oat, rye, triticale, sorghum or a mixture thereof and the grains fermentation with such food microorganisms. ^ EFFECT: method allows to reduce carbohydrates content and increase that of beta-glucan in the fermented product. ^ 17 cl, 3 tbl, 1 ex Изобретение относится ферментированному продукту, способу получения ферментированного продукта и может быть использовано для профилактики метаболического синдрома. Ферментированный продукт, полученный добавлением пищевых микроорганизмов в зерновую культуру, выбранную из ячменя, овса, ржи, тритикале, сорго или их смеси, и ферментацией зерновой культуры с пищевым микроорганизмом. Способ позволяет снизить содержание углеводов и повысить содержание бета-глюкана в ферментированном продукте. 3 н. и 14 з.п. ф-лы, 3 табл., 1 пр.