LACTIC ACID BACTERIA-FERMENTED RICE PRODUCT HAVING INCREASED LYSINE AMOUNT, AND PREPARATION METHOD THEREFOR

The present invention relates to a method for preparing a lactic acid bacteria-fermented rice product having an increased lysine amount and, more specifically, to: a method for preparing a lactic acid bacteria-fermented rice product, comprising a step of fermenting a rice extract by using a Lactobac...

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Hauptverfasser:	PARK, Hye Young, CHOI, In Duck, OH, Sea Kwan, KIM, Sun Lim, LEE, Seuk Ki, PARK, Ji Young, CHOI, Hye Sun, HAN, Sang-Ik
Format:	Patent
Sprache:	eng ; fre ; kor
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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creator	PARK, Hye Young CHOI, In Duck OH, Sea Kwan KIM, Sun Lim LEE, Seuk Ki PARK, Ji Young CHOI, Hye Sun HAN, Sang-Ik
description	The present invention relates to a method for preparing a lactic acid bacteria-fermented rice product having an increased lysine amount and, more specifically, to: a method for preparing a lactic acid bacteria-fermented rice product, comprising a step of fermenting a rice extract by using a Lactobacillus plantarum strain; a lactic acid bacteria-fermented rice product having an increased lysine amount, prepared by the preparation method; and a food composition containing the lactic acid bacteria-fermented rice product. A lactic acid bacteria-fermented rice product according to the present invention has an increased amount of lysine, which is an amino acid deficient in rice, so as to have quality superior to those of lactic acid bacteria fermented products that are prepared without using a Lactobacillus plantarum strain, thereby being actively usable in the preparation of yogurt containing only cereals and in the development of food comprising same. La présente invention concerne un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue et, plus particulièrement : un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques, comprenant une étape de fermentation d'un extrait de riz à l'aide d'une souche de Lactobacillus plantarum; un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue, préparé à l'aide du procédé de préparation; et une composition alimentaire contenant le produit à base de riz fermenté par des bactéries lactiques. Un produit à base de riz fermenté par des bactéries lactiques selon la présente invention présente une teneur accrue en lysine, qui est un acide aminé faiblement présent dans le riz, de manière à avoir une qualité supérieure à celle des produits fermentés par des bactéries lactiques qui sont préparés sans utiliser de souche de Lactobacillus plantarum, ce qui peut être activement utilisé dans la préparation d'un yaourt contenant uniquement des céréales et dans le développement d'aliments le comprenant. 본 발명은 라이신 함량이 증가된 쌀 유산균발효물의 제조방법에 관한 것으로, 구체적으로 쌀 추출물을 락토바실러스 플란타럼 균주를 이용하여 발효시키는 단계를 포함하는 쌀 유산균발효물의 제조방법, 상기 제조방법에 의해 제조된 라이신 함량이 증가된 쌀 유산균발효물 및 상기 쌀 유산균발효물을 포함하는 식품조성물에 관한 것이다. 본 발명에 따른 쌀 유산균발효물은 쌀의 결핍 아미노산인 라이신 함량이 증가되어, 락토바실러스 플란타럼 균주를 이용하지 않고 제조한 유산균발효물에 비하여 품질특성이 우수하므로, 곡류만을 포함하는 요구르트의 제조 및 이를 포함하는 식품의 개발에 적극 이용될 수 있다.
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fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO2020004852A9</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO2020004852A9</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO2020004852A93</originalsourceid><addsrcrecordid>eNqNijEKwkAQANNYiPqHBVsDISpoud5tvAVzFzYbxSoEORtFA_H_mMIHWM3AzDR5nNAoG0DDFg6jkzCmBUlJXsmCsCGoJNjGKDg8sz8CeyOE9VhP15o9AZah8boC9HZ8qUJB5eChJHXBgjoSKoLMk8m9ew5x8eMsWRakxqWxf7dx6LtbfMVPewl5lmdZttltc9yv_7u-aa03Hg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>LACTIC ACID BACTERIA-FERMENTED RICE PRODUCT HAVING INCREASED LYSINE AMOUNT, AND PREPARATION METHOD THEREFOR</title><source>esp@cenet</source><creator>PARK, Hye Young ; CHOI, In Duck ; OH, Sea Kwan ; KIM, Sun Lim ; LEE, Seuk Ki ; PARK, Ji Young ; CHOI, Hye Sun ; HAN, Sang-Ik</creator><creatorcontrib>PARK, Hye Young ; CHOI, In Duck ; OH, Sea Kwan ; KIM, Sun Lim ; LEE, Seuk Ki ; PARK, Ji Young ; CHOI, Hye Sun ; HAN, Sang-Ik</creatorcontrib><description>The present invention relates to a method for preparing a lactic acid bacteria-fermented rice product having an increased lysine amount and, more specifically, to: a method for preparing a lactic acid bacteria-fermented rice product, comprising a step of fermenting a rice extract by using a Lactobacillus plantarum strain; a lactic acid bacteria-fermented rice product having an increased lysine amount, prepared by the preparation method; and a food composition containing the lactic acid bacteria-fermented rice product. A lactic acid bacteria-fermented rice product according to the present invention has an increased amount of lysine, which is an amino acid deficient in rice, so as to have quality superior to those of lactic acid bacteria fermented products that are prepared without using a Lactobacillus plantarum strain, thereby being actively usable in the preparation of yogurt containing only cereals and in the development of food comprising same. La présente invention concerne un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue et, plus particulièrement : un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques, comprenant une étape de fermentation d'un extrait de riz à l'aide d'une souche de Lactobacillus plantarum; un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue, préparé à l'aide du procédé de préparation; et une composition alimentaire contenant le produit à base de riz fermenté par des bactéries lactiques. Un produit à base de riz fermenté par des bactéries lactiques selon la présente invention présente une teneur accrue en lysine, qui est un acide aminé faiblement présent dans le riz, de manière à avoir une qualité supérieure à celle des produits fermentés par des bactéries lactiques qui sont préparés sans utiliser de souche de Lactobacillus plantarum, ce qui peut être activement utilisé dans la préparation d'un yaourt contenant uniquement des céréales et dans le développement d'aliments le comprenant. 본 발명은 라이신 함량이 증가된 쌀 유산균발효물의 제조방법에 관한 것으로, 구체적으로 쌀 추출물을 락토바실러스 플란타럼 균주를 이용하여 발효시키는 단계를 포함하는 쌀 유산균발효물의 제조방법, 상기 제조방법에 의해 제조된 라이신 함량이 증가된 쌀 유산균발효물 및 상기 쌀 유산균발효물을 포함하는 식품조성물에 관한 것이다. 본 발명에 따른 쌀 유산균발효물은 쌀의 결핍 아미노산인 라이신 함량이 증가되어, 락토바실러스 플란타럼 균주를 이용하지 않고 제조한 유산균발효물에 비하여 품질특성이 우수하므로, 곡류만을 포함하는 요구르트의 제조 및 이를 포함하는 식품의 개발에 적극 이용될 수 있다.</description><language>eng ; fre ; kor</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>2020</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=20200903&DB=EPODOC&CC=WO&NR=2020004852A9$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200903&DB=EPODOC&CC=WO&NR=2020004852A9$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PARK, Hye Young</creatorcontrib><creatorcontrib>CHOI, In Duck</creatorcontrib><creatorcontrib>OH, Sea Kwan</creatorcontrib><creatorcontrib>KIM, Sun Lim</creatorcontrib><creatorcontrib>LEE, Seuk Ki</creatorcontrib><creatorcontrib>PARK, Ji Young</creatorcontrib><creatorcontrib>CHOI, Hye Sun</creatorcontrib><creatorcontrib>HAN, Sang-Ik</creatorcontrib><title>LACTIC ACID BACTERIA-FERMENTED RICE PRODUCT HAVING INCREASED LYSINE AMOUNT, AND PREPARATION METHOD THEREFOR</title><description>The present invention relates to a method for preparing a lactic acid bacteria-fermented rice product having an increased lysine amount and, more specifically, to: a method for preparing a lactic acid bacteria-fermented rice product, comprising a step of fermenting a rice extract by using a Lactobacillus plantarum strain; a lactic acid bacteria-fermented rice product having an increased lysine amount, prepared by the preparation method; and a food composition containing the lactic acid bacteria-fermented rice product. A lactic acid bacteria-fermented rice product according to the present invention has an increased amount of lysine, which is an amino acid deficient in rice, so as to have quality superior to those of lactic acid bacteria fermented products that are prepared without using a Lactobacillus plantarum strain, thereby being actively usable in the preparation of yogurt containing only cereals and in the development of food comprising same. La présente invention concerne un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue et, plus particulièrement : un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques, comprenant une étape de fermentation d'un extrait de riz à l'aide d'une souche de Lactobacillus plantarum; un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue, préparé à l'aide du procédé de préparation; et une composition alimentaire contenant le produit à base de riz fermenté par des bactéries lactiques. Un produit à base de riz fermenté par des bactéries lactiques selon la présente invention présente une teneur accrue en lysine, qui est un acide aminé faiblement présent dans le riz, de manière à avoir une qualité supérieure à celle des produits fermentés par des bactéries lactiques qui sont préparés sans utiliser de souche de Lactobacillus plantarum, ce qui peut être activement utilisé dans la préparation d'un yaourt contenant uniquement des céréales et dans le développement d'aliments le comprenant. 본 발명은 라이신 함량이 증가된 쌀 유산균발효물의 제조방법에 관한 것으로, 구체적으로 쌀 추출물을 락토바실러스 플란타럼 균주를 이용하여 발효시키는 단계를 포함하는 쌀 유산균발효물의 제조방법, 상기 제조방법에 의해 제조된 라이신 함량이 증가된 쌀 유산균발효물 및 상기 쌀 유산균발효물을 포함하는 식품조성물에 관한 것이다. 본 발명에 따른 쌀 유산균발효물은 쌀의 결핍 아미노산인 라이신 함량이 증가되어, 락토바실러스 플란타럼 균주를 이용하지 않고 제조한 유산균발효물에 비하여 품질특성이 우수하므로, 곡류만을 포함하는 요구르트의 제조 및 이를 포함하는 식품의 개발에 적극 이용될 수 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>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>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNijEKwkAQANNYiPqHBVsDISpoud5tvAVzFzYbxSoEORtFA_H_mMIHWM3AzDR5nNAoG0DDFg6jkzCmBUlJXsmCsCGoJNjGKDg8sz8CeyOE9VhP15o9AZah8boC9HZ8qUJB5eChJHXBgjoSKoLMk8m9ew5x8eMsWRakxqWxf7dx6LtbfMVPewl5lmdZttltc9yv_7u-aa03Hg</recordid><startdate>20200903</startdate><enddate>20200903</enddate><creator>PARK, Hye Young</creator><creator>CHOI, In Duck</creator><creator>OH, Sea Kwan</creator><creator>KIM, Sun Lim</creator><creator>LEE, Seuk Ki</creator><creator>PARK, Ji Young</creator><creator>CHOI, Hye Sun</creator><creator>HAN, Sang-Ik</creator><scope>EVB</scope></search><sort><creationdate>20200903</creationdate><title>LACTIC ACID BACTERIA-FERMENTED RICE PRODUCT HAVING INCREASED LYSINE AMOUNT, AND PREPARATION METHOD THEREFOR</title><author>PARK, Hye Young ; CHOI, In Duck ; OH, Sea Kwan ; KIM, Sun Lim ; LEE, Seuk Ki ; PARK, Ji Young ; CHOI, Hye Sun ; HAN, Sang-Ik</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2020004852A93</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; kor</language><creationdate>2020</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>PARK, Hye Young</creatorcontrib><creatorcontrib>CHOI, In Duck</creatorcontrib><creatorcontrib>OH, Sea Kwan</creatorcontrib><creatorcontrib>KIM, Sun Lim</creatorcontrib><creatorcontrib>LEE, Seuk Ki</creatorcontrib><creatorcontrib>PARK, Ji Young</creatorcontrib><creatorcontrib>CHOI, Hye Sun</creatorcontrib><creatorcontrib>HAN, Sang-Ik</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PARK, Hye Young</au><au>CHOI, In Duck</au><au>OH, Sea Kwan</au><au>KIM, Sun Lim</au><au>LEE, Seuk Ki</au><au>PARK, Ji Young</au><au>CHOI, Hye Sun</au><au>HAN, Sang-Ik</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LACTIC ACID BACTERIA-FERMENTED RICE PRODUCT HAVING INCREASED LYSINE AMOUNT, AND PREPARATION METHOD THEREFOR</title><date>2020-09-03</date><risdate>2020</risdate><abstract>The present invention relates to a method for preparing a lactic acid bacteria-fermented rice product having an increased lysine amount and, more specifically, to: a method for preparing a lactic acid bacteria-fermented rice product, comprising a step of fermenting a rice extract by using a Lactobacillus plantarum strain; a lactic acid bacteria-fermented rice product having an increased lysine amount, prepared by the preparation method; and a food composition containing the lactic acid bacteria-fermented rice product. A lactic acid bacteria-fermented rice product according to the present invention has an increased amount of lysine, which is an amino acid deficient in rice, so as to have quality superior to those of lactic acid bacteria fermented products that are prepared without using a Lactobacillus plantarum strain, thereby being actively usable in the preparation of yogurt containing only cereals and in the development of food comprising same. La présente invention concerne un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue et, plus particulièrement : un procédé de préparation d'un produit à base de riz fermenté par des bactéries lactiques, comprenant une étape de fermentation d'un extrait de riz à l'aide d'une souche de Lactobacillus plantarum; un produit à base de riz fermenté par des bactéries lactiques présentant une teneur en lysine accrue, préparé à l'aide du procédé de préparation; et une composition alimentaire contenant le produit à base de riz fermenté par des bactéries lactiques. Un produit à base de riz fermenté par des bactéries lactiques selon la présente invention présente une teneur accrue en lysine, qui est un acide aminé faiblement présent dans le riz, de manière à avoir une qualité supérieure à celle des produits fermentés par des bactéries lactiques qui sont préparés sans utiliser de souche de Lactobacillus plantarum, ce qui peut être activement utilisé dans la préparation d'un yaourt contenant uniquement des céréales et dans le développement d'aliments le comprenant. 본 발명은 라이신 함량이 증가된 쌀 유산균발효물의 제조방법에 관한 것으로, 구체적으로 쌀 추출물을 락토바실러스 플란타럼 균주를 이용하여 발효시키는 단계를 포함하는 쌀 유산균발효물의 제조방법, 상기 제조방법에 의해 제조된 라이신 함량이 증가된 쌀 유산균발효물 및 상기 쌀 유산균발효물을 포함하는 식품조성물에 관한 것이다. 본 발명에 따른 쌀 유산균발효물은 쌀의 결핍 아미노산인 라이신 함량이 증가되어, 락토바실러스 플란타럼 균주를 이용하지 않고 제조한 유산균발효물에 비하여 품질특성이 우수하므로, 곡류만을 포함하는 요구르트의 제조 및 이를 포함하는 식품의 개발에 적극 이용될 수 있다.</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	LACTIC ACID BACTERIA-FERMENTED RICE PRODUCT HAVING INCREASED LYSINE AMOUNT, AND PREPARATION METHOD THEREFOR
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