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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creator | CHO SEOG KHO KIM TAE KHOJ DZANG DZEONG KHOON KIM CHUL DZIN PARK DZEE VON |
description | 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. |
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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.</description><language>eng ; rus</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>2012</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=20120620&DB=EPODOC&CC=RU&NR=2453150C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120620&DB=EPODOC&CC=RU&NR=2453150C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHO SEOG KHO</creatorcontrib><creatorcontrib>KIM TAE KHOJ</creatorcontrib><creatorcontrib>DZANG DZEONG KHOON</creatorcontrib><creatorcontrib>KIM CHUL DZIN</creatorcontrib><creatorcontrib>PARK DZEE VON</creatorcontrib><title>METHOD FOR PRODUCTION OF FERMENTED PRODUCT USING NATURAL MATERIAL AND FOOD PRODUCT OR PRODUCT OF MEDICAL PURPOSE CONTAINING FERMENTED PRODUCT PRODUCED BY SUCH METHOD</title><description>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.</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>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjkEOgjAQRdm4MOod5gImCnKA2hZpYjtkmC5YEWLqyigJXsl7WoKGhRtXf_Lz_p-_TF5Wc4kKCiSoCJWXbNABFlBostqxVl8ffG3cCZxgT-IMVrAmEw_hxjjO3Fw19litjIxY5anCWoNEx8K4ser3xaTRODZQe1nCNG-dLK7dbQibj66SmGVZbkP_aMPQd5dwD8-WfHrIs32-k2n2B_IGbr9GKw</recordid><startdate>20120620</startdate><enddate>20120620</enddate><creator>CHO SEOG KHO</creator><creator>KIM TAE KHOJ</creator><creator>DZANG DZEONG KHOON</creator><creator>KIM CHUL DZIN</creator><creator>PARK DZEE VON</creator><scope>EVB</scope></search><sort><creationdate>20120620</creationdate><title>METHOD FOR PRODUCTION OF FERMENTED PRODUCT USING NATURAL MATERIAL AND FOOD PRODUCT OR PRODUCT OF MEDICAL PURPOSE CONTAINING FERMENTED PRODUCT PRODUCED BY SUCH METHOD</title><author>CHO SEOG KHO ; KIM TAE KHOJ ; DZANG DZEONG KHOON ; KIM CHUL DZIN ; PARK DZEE VON</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2453150C23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2012</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 SEOG KHO</creatorcontrib><creatorcontrib>KIM TAE KHOJ</creatorcontrib><creatorcontrib>DZANG DZEONG KHOON</creatorcontrib><creatorcontrib>KIM CHUL DZIN</creatorcontrib><creatorcontrib>PARK DZEE VON</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHO SEOG KHO</au><au>KIM TAE KHOJ</au><au>DZANG DZEONG KHOON</au><au>KIM CHUL DZIN</au><au>PARK DZEE VON</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCTION OF FERMENTED PRODUCT USING NATURAL MATERIAL AND FOOD PRODUCT OR PRODUCT OF MEDICAL PURPOSE CONTAINING FERMENTED PRODUCT PRODUCED BY SUCH METHOD</title><date>2012-06-20</date><risdate>2012</risdate><abstract>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.</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 | METHOD FOR PRODUCTION OF FERMENTED PRODUCT USING NATURAL MATERIAL AND FOOD PRODUCT OR PRODUCT OF MEDICAL PURPOSE CONTAINING FERMENTED PRODUCT PRODUCED BY SUCH METHOD |
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