KR101876158B1 - Method for producing ferment mixed grains - Google Patents
Method for producing ferment mixed grains Download PDFInfo
- Publication number
- KR101876158B1 KR101876158B1 KR1020180003381A KR20180003381A KR101876158B1 KR 101876158 B1 KR101876158 B1 KR 101876158B1 KR 1020180003381 A KR1020180003381 A KR 1020180003381A KR 20180003381 A KR20180003381 A KR 20180003381A KR 101876158 B1 KR101876158 B1 KR 101876158B1
- Authority
- KR
- South Korea
- Prior art keywords
- culture liquid
- brown rice
- weight
- parts
- tank
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Abstract
The present invention relates to a method for producing fermented grains and rice, comprising a tank 11 having a stirrer 12 for stirring a brown rice flour mixture to be stored therein, a heater 13 for heating the inside of the tank 11, A fermentation apparatus (not shown) including a culture liquid supply unit 14 for supplying the stored useful microorganism culture liquid, a spray nozzle 15 installed at an upper portion of the inside of the tank 11, and a fan 19 installed in the tank 11 10), comprising: an input step (S1) of inputting a mixture of brown rice grains and brown rice grains to the tank (11); A first culture liquid injection step (S2) for injecting the useful microorganism culture liquid supplied from the culture liquid supply unit (14) through the injection nozzle (15) onto the upper portion of the brown rice microbial mixture; Stirring step (S3) in which the stirrer (12) stirs the brown rice grain mixture and the useful microorganism culture liquid; And a fermentation step (S5) of fermenting the brown rice flour mixture in the tank (11) for 48-120 hours.
Description
The present invention relates to a method for producing fermented grains and rice, and more particularly, to a method for producing fermented grains and rice, which can produce a fermented grains rice having good taste and digestion at the time of ingestion, The present invention relates to a method for producing fermented grain rice.
Rice is obtained by cultivating rice, and depending on the degree of rice, it becomes brown rice or white rice.
White rice is good carbohydrate when cooked rice and good digestion and absorption is good. However, there are few vitamins and minerals, and because digestion and absorption take place quickly, hyperglycemia and hypoglycemia are repeated, which is harmful to people with diabetes and hypertension.
On the other hand, brown rice has a hard rice bran layer, so when cooked, the taste is not good, and it is hard to be digested and absorbed. However, there are many vitamins and minerals, including dietary fibers that are beneficial to the body in the remaining seeds and rice bran. In particular, rice gums contain gamma oruzanol, alpha tocopherol, linolenic acid, and betacyesterol, which helps blood circulation and is very beneficial to blood vessel health. It contains vitamin B1 ㅇ B2 ㅇ B6, niacin, pantothenic acid, and calcium in addition to fat and protein, Therefore, if you eat rice rice every day is effective in improving the constitution.
In this way, although the taste is lower than that of white rice, brown rice contains various nutrients not found in white rice, so it is very beneficial to improve the constitution, and especially, it is beneficial to people suffering from diabetes and hypertension.
On the other hand, interest in health is encouraged to take in the well being boom that occurs throughout society, and to consume brown rice containing various nutritional ingredients.
However, because the taste of grains is not good and the digestion is not good compared with white rice, there was a lot of difficulty in ingestion when rice was cooked with a mixture of brown rice and grain.
Accordingly, in order to promote the intake of brown rice and grains, there is a growing need for a technique which is good in taste and digests well.
The prior art related thereto is disclosed in Patent Registration No. 10-1086461 titled " Method of Making Fermented Brown Rice Using Microwave and Rice Fermenting Microorganism ".
The present invention provides a method for producing fermented grains of rice, which is produced to satisfy the above-mentioned need, in which there is a beneficial microorganism which is good in taste while being digested well, and has a beneficial effect on the human body, .
Another object of the present invention is to provide a method for producing fermented grains of rice, which can be mass-produced in a short time and can be supplied to a large number of people at relatively low cost.
In order to accomplish the above object, the present invention provides a method for producing fermented rice grains, comprising: a tank (11) having a stirrer (12) for stirring a brown rice flour mixture to be stored; A culture
An input step (S1) of inputting a mixture of brown rice and brown rice grains into the tank (11); A first culture liquid injecting step (S2) for injecting the useful microorganism culture liquid supplied from the culture liquid supply unit (14) through the injection nozzle (15) to the upper portion of the brown rice grain mixture; A stirring step (S3) in which the stirrer (12) stirs the brown rice grain mixture and the useful microorganism culture liquid; And proceeds in the middle of the stirring step (S3). A second culture liquid injection step (S4) for injecting the useful microorganism culture liquid supplied from the culture liquid supply unit (14) through the plurality of multi-nozzles (16) formed in the stirring vane (12b) into the inside of the brown rice grain mixture; A fermentation step (S5) of fermenting the brown rice flour mixture in the tank (11) for 48-120 hours; (S6), which is performed during the fermentation step (S5), which periodically injects heated air generated in the airflow heater through the multi-nozzle (16) to the inside of the brown rice grain mixture; And a fermentation environment variable valve for guiding either one of the useful microorganism culture liquid supplied from the culture
The mixture of rice brown rice grains to be fed in the feeding step (S1) may be selected from the group consisting of glutinous rice, rice brown rice, chrysanthemum, chrysanthemum, whole wheat, black rice, This mixture is made in brown rice. At this time, the rice brown rice flour mixture to be fed in the feeding step S1 contains 15 to 25 parts by weight of glutinous rice, 15 to 25 parts by weight of glutinous rice, 9 to 17 parts by weight of rice flour, 8 to 14 parts by weight of rice flour, 3 to 5 parts by weight of lentil, 3 to 5 parts by weight of oats, 1 to 3 parts by weight of red bean, and 1 to 3 parts by weight of red bean 1 to 3 parts by weight of black soybeans, 1 to 3 parts by weight of barley, 1 to 3 parts by weight of dried peas, 1 to 3 parts by weight of barley, and 0.5 to 1.5 parts by weight of buckwheat; The useful microorganism culture solution injected in the first culture solution injection step (S2) includes at least one of lactic acid bacteria, yeast, photosynthetic bacteria, lead bacteria, and acetic acid bacteria.
delete
delete
delete
delete
In the present invention, the fermentation step (S5) includes a first fermentation step (S5-1) of allowing the heater (13) to maintain the temperature inside the tank (11) at the fermentation temperature, wherein the fermentation temperature Is from 20 to 50 DEG C; And a second fermentation step (S5-2) of operating the fan (19) to discharge the moisture generated during fermentation to the outside of the tank (11).
delete
According to the present invention, when rice is cooked with the fermented rice grains of the present invention, unlike conventional rice, it is easy to eat and easy to eat, and useful microorganisms are also present in cooked rice, thereby preventing aging and various diseases caused by increase of antioxidant power, The digestion and absorption rate of the conventional brown rice is about 30% or more as compared with the digestion and absorption rate of 80% or more, and the immune function is improved and the blood sugar increases suddenly or the blood pressure change is minimized even after ingestion.
In addition, the existing soup is called to water and then cooked. On the other hand, the fermented rice grains of the present invention can be cooked immediately without being called water, and it does not rest or harden even if the remaining rice is left for a long time.
In addition, it is possible to artificially adjust the temperature and humidity conditions necessary for fermentation by using the fermentation apparatus, so that the brown rice flour mixture can be fermented in a short time, and thus a large amount of fermented rice grains can be produced at a low cost. .
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a front view for explaining the configuration of a fermentation apparatus used for producing fermented rice grains according to the present invention;
Fig. 2 is a front view of the fermentation apparatus of Fig. 1,
FIG. 3 is a block diagram for explaining a process for producing fermented grains and rice using the fermentation apparatus of FIGS. 1 and 2. FIG.
FIG. 4 is a block diagram for explaining the stirring step of FIG. 3;
FIG. 5 is a block diagram for explaining the fermentation step of FIG. 3; FIG.
Hereinafter, a method for producing fermented rice grains according to the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a front view for explaining the structure of a fermentation apparatus used for producing fermented rice grains according to the present invention, and FIG. 2 is a front view of the fermentation apparatus of FIG. 1.
As shown in the figure, the
As shown in Fig. 2, an
The
The
The culture
The
A plurality of
The three-
The
FIG. 3 is a block diagram for explaining a process for producing fermented rice grains using the fermentation apparatus of FIGS. 1 and 2. FIG. 4 is a block diagram for explaining the stirring step of FIG. 3, FIG. 2 is a block diagram for explaining the fermentation step of FIG.
In order to produce the fermented rice grains by using the
Herein, the brown rice flour mixture is prepared by mixing at least one of rice glutinous rice, black rice flour, rice flour, rice bran, whole wheat flour, black rice flour, soybean flour, .
Here, the brown rice flour mixture is based on 100 parts by weight of brown rice. 15 to 25 parts by weight, preferably 20 parts by weight of glutinous rice, 15 to 25 parts by weight, preferably 19 parts by weight, and 9 to 17 parts by weight, preferably 11 parts by weight, Preferably 4 to 8 parts by weight, preferably 6 to 3 parts by weight, preferably 3 to 5 parts by weight, preferably 1 to 10 parts by weight, preferably 4 to 8 parts by weight, preferably 6 to 30 parts by weight, 3 to 5 parts by weight, preferably 4 parts by weight of lanthanum, 3 to 5 parts by weight, preferably 4 parts by weight of oats, 1 to 3 parts by weight, preferably 2 parts by weight of red bean, 1 to 3 parts by weight, preferably 2 parts by weight of black soybeans, 1 to 3 parts by weight, preferably 2 parts by weight of black soybeans, 1 to 3 parts by weight, preferably 2 parts by weight of barley, To 3 parts by weight, preferably 2 parts by weight, boric acid 1 to 3 parts by weight, preferably 2 parts by weight, and buckwheat 0.5 to 1.5 parts by weight, preferably 1 part by weight. By mixing 16 kinds of grains in brown rice with the brown rice grains mixture, the specific grains are not excessively fermented or fermented in the fermentation process to be described later, so that the whole fermentation can be performed.
Next, a first culture medium injecting step (S2) for injecting the useful microbial culture solution supplied from the culture solution supply part (14) through the injection nozzle (15) to the upper part of the brown rice microbial mixture is performed. The total amount of the useful microorganism culture sprayed at this time is. 1 to 10 parts by weight, preferably 2 parts by weight, based on 100 parts by weight of the brown rice flour mixture. When the total amount of the useful microorganism culture solution is 1 part by weight or less, fermentation of the brown rice flour mixture does not proceed well, and if it is 10 parts by weight or more, excessive fermentation may occur.
Effective microorganisms are useful microorganisms in the human body and include at least one of lactic acid bacteria, yeast, photosynthetic bacteria, lead bacteria, and acetic acid bacteria. The lactic acid bacterium may be Lactobacillus casei or Lactobacillus plantarum , the yeast may be Saccharomyces cerevisiae , the photosynthetic bacteria may be Rhodopseudomonas spp. sphaeroides ( Rhodopseudomonas sp. ), Rhodopseudomonas capusulata ( rhodopseudomonas sulatus ), and the lead species may be Bacillus natto (Bacillus natto) May be, may be acetic acid bacteria Acetobacter aceti (acetonitrile bakteo Oh Shetty), Acetobacter hansenii (acetonitrile bakteo century you).
Next, the
As shown in FIG. 4, the stirring step S3 includes a first stirring step S3-1 for stirring the first culture medium injecting step S2, a first stirring step S3-1 for stirring the first culture medium injecting step S2, And a second stirring step (S3-2) in which the stirring is continued for a predetermined period at a specific cycle.
In the first stirring step (S3-1), while the first culture liquid injecting step (S2) is in progress, the brown rice grain mixture is stirred so that the mixed microorganism culture liquid to be injected is evenly stirred to the inside of the brown rice mixture.
The second stirring step (S3-2) is a step of stirring for a predetermined period and a predetermined time, for example, 3 hours, for 5 minutes. More specifically, the stirring was stopped for 3 hours to minimize the change in the stirring environment so that the fermentation proceeded rapidly, and then the mixture was stirred for 5 minutes after the fermentation was not further advanced for 3 hours. Thus, And the bottom side are mixed so as to mix the brown rice flour mixture, which has been fermented according to the position (upper, middle and bottom), and the brown rice flour mixture, which is not fermented well. By repeating this process, the fermentation proceeds evenly throughout the brown rice flour mixture.
At this time, in order to prevent the brown rice grain mixture from being crushed or broken in the stirring process, the stirring speed of the
Next, during the agitation of the
Next, the fermentation step (S5) is carried out in which the brown rice flour mixture is fermented in the tank (11) for 48-120 hours, preferably 96 hours. This means that if the fermentation time is less than 48 hours, the fermentation does not proceed completely, and if it exceeds 120 hours, the excessive fermentation results in the alcoholicization of specific grains contained in the brown rice grain mixture, to be.
The fermentation step S5 includes a first fermentation step S5-1 in which the
The first fermentation step S5-1 is a step in which the
The second fermentation step (S5-2) is a step of discharging the moisture generated during the fermentation by operating the
In this fermentation step (S5), a temperature and humidity environment in which the fermentation is optimized inside the tank (11) allows the brown rice flour mixture to be fermented in an optimal state.
Next, during the fermentation step (S5), a fermentation promotion step (S6) for periodically spraying the heated air generated in the airflow heater through the multi-nozzle (16) to the inside of the brown rice flour mixture have. By this fermentation promotion step (S6), the temperature inside the brown rice flour mixture can be raised, and the temperature of the entire brown rice flour mixture can be raised evenly within a short period of time by mixing with the
On the other hand, depending on the moisture content contained in the brown rice cereal mixture or the temperature and humidity environment outside the
That is, in the fermentation environment variable step S7, for example, in order to rapidly increase the mixing ratio with the useful microorganism culture liquid in the entire brown rice flour mixture, the three-
In the fermentation environment variable step (S7), for example, when the moisture content of the brown rice flour mixture is excessive and needs to be dried quickly, the three-
As described above, the fermentation environment variable step (S7) can realize a fast and even fermentation environment regardless of the moisture content in the middle of the winter, in summer, or in the brown rice flour mixture.
The fermented granulated rice produced by the above-described series of manufacturing methods can be soft and easy to eat unlike conventional rice when cooked, and can prevent aging and various diseases caused by the increase of antioxidant power by the presence of useful microorganisms in cooked rice By increasing the intestinal beneficial bacteria, digestion and absorption rate of existing brown rice is about 80% or more as compared with about 30%, and it improves immune function and at the same time, blood sugar increases suddenly or minimizes blood pressure change after ingestion.
In addition, the existing soup is called to water and then cooked. On the other hand, the fermented rice grains of the present invention can be cooked immediately without being called water, and it does not rest or harden even if the remaining rice is left for a long time.
The temperature and humidity conditions necessary for fermentation can be artificially adjusted by using the
<Sensory Test>
The taste of rice brown rice flour mixture and fermented rice grains were best cooked with Bubang Technol LiHom (model name: LJ-NB041) and then examined by 15 trained sensory test agents for taste, flavor, texture, juiciness and overall palatability (Stone & Sidel, Sensory Evaluation Practices, Academic Press Inc., New York, USA, p. 45. 1985), with a score of 7 for "extremely" .
Results: Evaluation of Sensory Characteristics of Brown Rice Grain Mixture and Fermented Grain Rice in Table 1 As shown in the comparative table, the fermented rice grains produced by the production method of the present invention exhibited excellent taste, flavor, texture and juiciness, It was found that the sensory evaluation was superior to that of whole brown rice mixture.
<Survival of useful microorganisms>
In order to measure the microbiological plate count, yeast YM agar medium (Difco, MI, USA), lactic acid is 100-fold dilution in a sample dilution was used to MRS medium (Difco, MI, USA), 10 0 -10 9 1 mL (MRS) medium and YM agar medium, respectively, were used for standard agar culture (Ministry of Health and Welfare, Ministry of Health and Welfare, Korea, p 94. 1997). The YM agar medium (yeast) was cultured at 25 ° C for 24-48 hours, and the MRS medium (lactic acid bacteria) was cultured at 30 ° C for 64 hours. Table 2 below shows the survival results of useful microorganisms.
Results: As shown in the comparison table of the survival rate of useful microorganisms after the cooking of the brown rice cereal mixture and the fermented rice grains in Table 2, the lactic acid bacteria and the yeast were not viable in the brown rice rice mixture. In the fermented rice grains of the present invention, useful microorganisms survived .
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
10 ...
11a ...
12 ...
12b ... stirring
14 ... culture
16 ... multi-nozzle 17 ... blowing heater
18 ... Three
Claims (8)
An input step (S1) of inputting a mixture of brown rice and brown rice grains into the tank (11);
A first culture liquid injecting step (S2) for injecting the useful microorganism culture liquid supplied from the culture liquid supply unit (14) through the injection nozzle (15) to the upper portion of the brown rice grain mixture;
A stirring step (S3) in which the stirrer (12) stirs the brown rice grain mixture and the useful microorganism culture liquid;
And proceeds in the middle of the stirring step (S3). A second culture liquid injection step (S4) for injecting the useful microorganism culture liquid supplied from the culture liquid supply unit (14) through the plurality of multi-nozzles (16) formed in the stirring vane (12b) into the inside of the brown rice grain mixture;
A fermentation step (S5) of fermenting the brown rice flour mixture in the tank (11) for 48-120 hours;
(S6), which is performed during the fermentation step (S5), which periodically injects heated air generated in the airflow heater through the multi-nozzle (16) to the inside of the brown rice grain mixture; And
A fermentation environment variable step of operating the three-way valve 18 to guide any one of the useful microorganism culture liquid supplied from the culture liquid supply unit 14 and the heated air supplied from the airflow heater 17 to the multi-nozzle 16 (S7). ≪ / RTI >
The mixture of brown rice grains introduced in the feeding step (S1)
The present invention relates to a fermented grain rice which is characterized in that brown rice is mixed with brown rice, glutinous rice, brown rice, chrysanthemum, chrysanthemum, whole wheat, black rice, bean curd, lan tilted bean, oats, red bean, Way.
The mixture of rice flour and rice flour to be introduced in the feeding step S1 comprises 15 to 25 parts by weight of glutinous rice, 15 to 25 parts by weight of glutinous rice, 9 to 17 parts by weight of rice flour, 8 to 14 parts by weight of rice flour, 4 to 8 parts by weight of black beans, 4 to 8 parts by weight of black beans, 3 to 5 parts by weight of weak beans, 3 to 5 parts by weight of lanthiols, 3 to 5 parts by weight of oats, 1 to 3 parts by weight of red beans, 1 to 3 parts by weight of barley, 1 to 3 parts by weight of barley, 1 to 3 parts by weight of dried pea, 1 to 3 parts by weight of barley, and 0.5 to 1.5 parts by weight of buckwheat;
Wherein the useful microorganism culture liquid injected in the first culture liquid injection step (S2) comprises at least one of lactic acid bacteria, yeast, photosynthetic bacteria, lead bacteria and acetic acid bacteria.
And a first fermentation step (S5-1) for allowing the heater (13) to maintain the temperature inside the tank (11) at a fermentation temperature, wherein the fermentation temperature is 20 to 50 占 폚;
And a second fermentation step (S5-2) of operating the fan (19) to discharge the moisture generated during fermentation to the outside of the tank (11).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180003381A KR101876158B1 (en) | 2018-01-10 | 2018-01-10 | Method for producing ferment mixed grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180003381A KR101876158B1 (en) | 2018-01-10 | 2018-01-10 | Method for producing ferment mixed grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101876158B1 true KR101876158B1 (en) | 2018-07-06 |
Family
ID=62921035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180003381A KR101876158B1 (en) | 2018-01-10 | 2018-01-10 | Method for producing ferment mixed grains |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101876158B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210106671A (en) * | 2020-02-21 | 2021-08-31 | 홍정민 | Grain fermenter and grain fermentation method using the same and grains fermented by the fermentation method |
| CN115500455A (en) * | 2022-09-30 | 2022-12-23 | 江南大学 | Method for improving total phenol content of oat whole grain through physical synergistic biological treatment |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050108089A (en) * | 2004-05-11 | 2005-11-16 | 라호열 | The fermentation tank for brewing, and fermented alcoholc beverages using that |
| KR20140092061A (en) * | 2013-01-15 | 2014-07-23 | (주)코쿠엔스 | The fermentation method for mixed grains using novel lactic acid bacteria isolated from grains and its production methods |
| KR20150024958A (en) * | 2013-08-27 | 2015-03-10 | (주)건우애듀 | Solid phase fermentation method of grains using useful microorganism and functional fermentation composition manufactured by the same |
| KR20160034170A (en) * | 2015-03-12 | 2016-03-29 | (주)엔에스티바이오 | Method for producing anti-diabetic fermented rice using living effective microorganisms and anti-diabetic fermented rice produced by the same |
-
2018
- 2018-01-10 KR KR1020180003381A patent/KR101876158B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050108089A (en) * | 2004-05-11 | 2005-11-16 | 라호열 | The fermentation tank for brewing, and fermented alcoholc beverages using that |
| KR20140092061A (en) * | 2013-01-15 | 2014-07-23 | (주)코쿠엔스 | The fermentation method for mixed grains using novel lactic acid bacteria isolated from grains and its production methods |
| KR20150024958A (en) * | 2013-08-27 | 2015-03-10 | (주)건우애듀 | Solid phase fermentation method of grains using useful microorganism and functional fermentation composition manufactured by the same |
| KR20160034170A (en) * | 2015-03-12 | 2016-03-29 | (주)엔에스티바이오 | Method for producing anti-diabetic fermented rice using living effective microorganisms and anti-diabetic fermented rice produced by the same |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210106671A (en) * | 2020-02-21 | 2021-08-31 | 홍정민 | Grain fermenter and grain fermentation method using the same and grains fermented by the fermentation method |
| KR102367701B1 (en) * | 2020-02-21 | 2022-02-24 | 홍정민 | Grain fermenter and grain fermentation method using the same and grains fermented by the fermentation method |
| CN115500455A (en) * | 2022-09-30 | 2022-12-23 | 江南大学 | Method for improving total phenol content of oat whole grain through physical synergistic biological treatment |
| CN115500455B (en) * | 2022-09-30 | 2024-03-26 | 江南大学 | Method for improving total phenol content of oat whole grains through physical synergistic biological treatment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101649296B (en) | Novel monascus strain and monascus corn food prepared from same | |
| CN105054261A (en) | Equipment and method using fermentation dross to produce high activity high nutrition forage | |
| CN104586259B (en) | Food processor with rear Fermentation Function and proferment size producing method | |
| CN104206175B (en) | A kind of coproduction makes the method for Cordyceps militaris and health care Cordyceps militaris bread | |
| CN102429163A (en) | Method for preparing tartary buckwheat monascus and application thereof | |
| CN103385350B (en) | Soft particle milk replacer containing high fructose corn syrup and preparation thereof | |
| KR101876158B1 (en) | Method for producing ferment mixed grains | |
| CN106614889A (en) | Multigrain pancake biological self-raising flour and manufacture method and application thereof | |
| CN108029944A (en) | A kind of preparation method of coarse cereals flour and mixed grain steamed bread | |
| CN107889954A (en) | A kind of pineapple peel viable bacteria feedstuff for live pigs and its preparation and feeding method | |
| CN108041310A (en) | A kind of preparation method and applications of liquid feed | |
| CN111165762A (en) | Method for preparing low-salt sweet petals through pot-type fermentation | |
| CN109938160A (en) | The process system and process of biological feedstuff are prepared using vinasse | |
| CN1879500A (en) | A method for preparing glutinous maize fermented flour and application thereof | |
| CN111194860B (en) | Preparation method of premixed flour for fermented rice products | |
| CN108783220A (en) | A kind of fermentation coarse cereals and preparation method thereof | |
| CN110367375A (en) | A kind of Radix Astragali, honeysuckle and dregs of beans combined fermentation product and beasts, birds and aquatic products breeding feed | |
| CN104770680A (en) | Technology of using aspergillus oryzae and EM mixed fermentation for producing fermented soybean meal | |
| CN106359847A (en) | Preparation of feed | |
| KR102370009B1 (en) | Manufacturing method for feed composition for pet dogs and feed composition for pet dogs manufactured using the same | |
| CN113647604B (en) | Preparation method of yeast material and soy sauce | |
| KR20060011238A (en) | Fermented kong-sik mixture for healty and diet with fermented soybean powder containing enzymes | |
| CN112753871A (en) | Pig feed for improving immunity and preparation method thereof | |
| CN115678706A (en) | Suaeda glauca seed wine | |
| KR20210025237A (en) | Food manufacturing apparatus, manufacturing method and food for using the bulbous plant |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant |