RICE-FERMENTED FOOD COMPOSITION CONTAINING A RICE-SWEETENED LIQUID, FERMENTED BY MEANS OF KIMCHI LACTOBACILLUS, AS AN EFFECTIVE INGREDIENT, AND HAVING ANTIBACTERIAL AND ANTIVIRAL EFFECTS

The present invention relates to a rice-fermented food composition containing a rice-sweetened liquid, fermented by means of kimchi lactobacillus, as an effective ingredient, and having antibacterial and antiviral effects, and more particularly, to a rice-fermented food composition and to a function...

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Bibliographische Detailangaben
Hauptverfasser:	PARK, YONG-HA, SEO, BYOUNG-JOO, LIM, JEONG-HEUI
Format:	Patent
Sprache:	eng ; fre ; kor
Schlagworte:	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 SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS 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:	The present invention relates to a rice-fermented food composition containing a rice-sweetened liquid, fermented by means of kimchi lactobacillus, as an effective ingredient, and having antibacterial and antiviral effects, and more particularly, to a rice-fermented food composition and to a functional health food containing same, which is manufactured by adding kimchi lactobacillus to a main ingredient of the rice-sweetened liquid and fermenting same, and which have antibacterial and antiviral effects against atopic dermatitis, the avian flu virus, etc. La présente invention concerne une composition alimentaire fermentée à base de riz contenant, comme ingrédient actif, un liquide sucré à base de riz fermenté grâce au lactobacille du kimchi, cette composition présentant des effets antibactériens et antiviraux. L'invention concerne plus particulièrement une composition alimentaire fermentée à base de riz, fabriquée par adjonction de lactobacille du kimchi à un ingrédient principal constitué de liquide sucré à base de riz, puis par mise en fermentation de celle-ci, cette composition présentant des effets antibactériens et antiviraux dirigés notamment contre la dermatite atopique et le virus de la grippe aviaire. L'invention concerne également un aliment naturel contenant cette composition.