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,...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: CHO SEOG KHO, KIM TAE KHOJ, DZANG DZEONG KHOON, KIM CHUL DZIN, PARK DZEE VON
Format: Patent
Sprache:eng ; rus
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 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.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RU2453150C2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RU2453150C2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RU2453150C23</originalsourceid><addsrcrecordid>eNqNjkEOgjAQRdm4MOod5gImCnKA2hZpYjtkmC5YEWLqyigJXsl7WoKGhRtXf_Lz_p-_TF5Wc4kKCiSoCJWXbNABFlBostqxVl8ffG3cCZxgT-IMVrAmEw_hxjjO3Fw19litjIxY5anCWoNEx8K4ser3xaTRODZQe1nCNG-dLK7dbQibj66SmGVZbkP_aMPQd5dwD8-WfHrIs32-k2n2B_IGbr9GKw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><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><source>esp@cenet</source><creator>CHO SEOG KHO ; KIM TAE KHOJ ; DZANG DZEONG KHOON ; KIM CHUL DZIN ; PARK DZEE VON</creator><creatorcontrib>CHO SEOG KHO ; KIM TAE KHOJ ; DZANG DZEONG KHOON ; KIM CHUL DZIN ; PARK DZEE VON</creatorcontrib><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><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&amp;date=20120620&amp;DB=EPODOC&amp;CC=RU&amp;NR=2453150C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20120620&amp;DB=EPODOC&amp;CC=RU&amp;NR=2453150C2$$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>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng ; rus
recordid cdi_epo_espacenet_RU2453150C2
source esp@cenet
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
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T06%3A17%3A33IST&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=CHO%20SEOG%20KHO&rft.date=2012-06-20&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ERU2453150C2%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