KR20020004713A - Refinement method of rice bran - Google Patents
Refinement method of rice bran Download PDFInfo
- Publication number
- KR20020004713A KR20020004713A KR1020000038889A KR20000038889A KR20020004713A KR 20020004713 A KR20020004713 A KR 20020004713A KR 1020000038889 A KR1020000038889 A KR 1020000038889A KR 20000038889 A KR20000038889 A KR 20000038889A KR 20020004713 A KR20020004713 A KR 20020004713A
- Authority
- KR
- South Korea
- Prior art keywords
- rice bran
- rice
- drying
- present
- bran
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 71
- 235000009566 rice Nutrition 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 70
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000019441 ethanol Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000003672 processing method Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000003801 milling Methods 0.000 abstract description 5
- 238000000746 purification Methods 0.000 abstract description 5
- 238000000227 grinding Methods 0.000 abstract description 3
- 238000007670 refining Methods 0.000 abstract description 3
- 239000002253 acid Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B5/00—Grain treatment not otherwise provided for
- B02B5/02—Combined processes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/02—Dry treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/04—Wet treatment, e.g. washing, wetting, softening
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B1/00—Sieving, screening, sifting, or sorting solid materials using networks, gratings, grids, or the like
- B07B1/28—Moving screens not otherwise provided for, e.g. swinging, reciprocating, rocking, tilting or wobbling screens
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 폐기되는 미강을 효율적으로 사용할 수 있도록 하는 미강정제방법에 관한 것이다. 본 정제방법은 미강의 처리 방법에 있어서, 상기 미강을 40-80 메쉬 채로 진동을 가해 분리 수거하여 정선하는 단계와, 상기 미강시료를 90-97%의 에칠알콜로 세척하는 단계와, 상기 세척된 미강을 건조하는 단계와, 상기 건조된 미강에 효모 및 정백당을 혼합하여 발효시키는 단계와, 상기 발효된 혼합물을 75-80℃ 열풍에서 건조하여 분쇄하는 단계를 포함한다. 본 발명인 미강정제 방법은 쌀 도정시 분리되어 폐기되는 미강을 식품자원으로 활용하는 방법으로써 미강에 포함된 영양성분이 탁월하여 기능성식품의 원료로 이용함과 동시에 의약품의 원료로 이용함으로써 농민소득의 증대와 생산자 및 사용자의 효율성을 극대화 하는 매우 훌륭한 발명이다.The present invention relates to a method of refining rice bran which enables efficient use of the rice bran being discarded. In the purification method of the rice bran, the step of separating and selecting the rice bran by vibrating with 40-80 mesh, and washing the rice bran sample with 90-97% ethyl alcohol, and the washed Drying the rice bran, mixing the fermented yeast and white sugar with the dried rice bran, and drying and grinding the fermented mixture at 75-80 ° C. hot air. The rice bran tablet method of the present invention is a method of utilizing rice bran, which is separated and discarded at the time of rice milling, as a food resource. It's a great invention that maximizes the efficiency of producers and users.
Description
본 발명은 미강 정제방법에 관한 것으로서, 좀더 상세하게 설명하면 쌀도정시 폐기되는 미강을 소정의 공정을 통해 식품자원으로 활용하는 방법인 미강 정제방법에 관한 것이다.The present invention relates to a method of refining rice bran, and more particularly, to a method of refining rice bran, which is a method of utilizing rice bran, which is discarded during milling, as a food resource through a predetermined process.
일반적으로 미강은 쌀 도정시 분리되는 것으로써, 동물의 사료나 버섯재배등에 활용되는 것이 그 전부였다. 우리나라의 근년 연간쌀의 생산량은 500만M/T 내외로서 쌀 도정 중 발생하는 미강은 년간 35만톤이 발생한다. 이와 같이 다량으로 발생하는 미강은 영양원으로서 지방질, 단백질, 탄수화물, 비타민, 미네랄등을 풍부하게 함유하고 있어 양양가가 매우 높으나 식품으로서 이용은 극히 일부에 활용되는 미강유제조에 활용되고, 기타 사항으로는 앞서 말한바와 같이 동물의 사료 또는 버섯재배의 배지에만 사용되고 있는 것이 현실이다.In general, rice bran is separated at the time of rice milling, and all of them are utilized for animal feed or mushroom cultivation. In recent years, the annual output of rice in China is around 5 million M / T, and the rice bran produced during rice milling generates 350,000 tons per year. The rice bran produced in such a large amount is rich in fat, protein, carbohydrates, vitamins and minerals as a nutrient source, so the amount of rice is very high. As mentioned, the reality is that it is used only in the medium of animal feed or mushroom cultivation.
최근 이러한 미강에 대한 연구결과 미강은 암억제효과, 혈중콜레스테롤 농도의 저하등 다양한 생리 활성기능이 있음이 밝혀지고 있으며, 이들의 성분을 추출하여 미강을 이용한 고부가 가치의 식물성 다당류를 추출하여 다양한 용도에 적용할 수 있음이 알려지고 있다.Recently, as a result of research on rice bran, it has been found that rice bran has various physiologically active functions such as cancer suppression effect and decrease of blood cholesterol concentration. It is known that it can be applied.
그러나, 미강에 함유된 지방성분 때문에 그 보존 및 활용이 어려워 식품으로의 활용이 부적합한 문제점이 있다.However, due to the fat component contained in rice bran, its preservation and utilization are difficult, and thus there is a problem in that it is not suitable for use as a food.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출 한 것으로서, 미강의 산패를 방지를 유도하여 식품으로서 활용가능하도록 하는 미강 정제방법을 제공하는 데 그 목적이 있다.The present invention has been made to solve the above problems, and an object of the present invention is to provide a method for purifying rice bran to be used as food by inducing prevention of rancidity of rice bran.
도 1은 본 발명인 미강 정제방법에 관한 공정 순서도이다.1 is a process flow diagram related to the method of purifying rice bran according to the present invention.
상기 목적은, 본 발명에 따라, 미강의 처리 방법에 있어서, 상기 미강을 40-80 메쉬 채로 진동을 가해 분리 수거하여 정선하는 단계와, 상기 미강시료를 90-97%의 에칠알콜로 세척하는 단계와, 상기 세척된 미강을 건조하는 단계와, 상기 건조된 미강에 효모 및 정백당을 혼합하여 발효시키는 단계와, 상기 발효된 혼합물을 75-80℃ 열풍에서 건조하여 분쇄하는 단계를 포함하는 것을 특징으로 하는 미강 정제 방법에 의해 달성된다.The object is, according to the present invention, in the method of treating rice bran, the step of separating and selecting the rice bran by vibrating with 40-80 mesh, and washing the rice bran sample with 90-97% ethanol. And drying the washed rice bran, fermenting the yeast and white sugar by mixing the dried rice bran, and drying and grinding the fermented mixture at 75-80 ° C. hot air. It is achieved by the rice bran purification method.
이하 첨부한 도면인 도 1을 참조하여 미강 정제방법을 좀더 상세하게 설명하면 다음과 같다. 도 1은 본 발명인 미강 정제방법에 관한 공정도이다.Hereinafter, the rice bran purification method will be described in more detail with reference to FIG. 1. 1 is a process chart related to the rice bran purification method of the present invention.
본 발명인 미강 정제방법은 미강을 정선하는 단계와 상기 미강을 세척하고, 건조하는 단계와 소정의 혼합물을 첨가시켜 발효하는 단계와, 상기 발효된 혼합물을 건조하여 분쇄하는 단계를 포함하여 이루어 진다.The rice bran purification method of the present invention comprises the step of selecting the rice bran, washing the rice bran, drying and adding a predetermined mixture to fermentation, and drying and grinding the fermented mixture.
상기 정선하는 단계에서는 소정량의 미강을 40-80 메쉬 채로 진동을 가하여 분리 한 후 수거하게 된다.In the selection step, the predetermined amount of rice bran is separated by applying vibration with 40-80 mesh and then collected.
상기 건조하는 단계에서는 상기 정선한 미강시료중량에 2배의 에칠알콜을 가하여 세척하게 되는데, 여기서 에칠알콜은 90-97%의 농도를 갖는 것을 사용하게 된다. 에칠알콜로 세척된 이후 상온에서 건조하게 된다.In the drying step, two times of ethanol is added to the selected rice bran sample to wash, wherein the ethanol is used having a concentration of 90-97%. After washing with ethyl alcohol it is dried at room temperature.
상기 발효단계에서는 상기 건조과정을 거친 미강에 효모 또는 정백당등을 혼합하여 밀패된 용기에 넣어 6-8일간 발효시키게 된다. 여기서, 정백당이라함은 일반적으로 사용되는 백설탕을 말하는 것이고, 혼합에 있어서는 사용자의 기호에 따라 상기 미강과 효모만을 혼합하여도 되고, 상기 미강과 정백당만을 혼합하여도 되며, 상기 미강과 효모와 정백당을 모두 혼합하여도 된다.In the fermentation step, yeast or white sugar is mixed with rice bran after the drying process and put into a sealed container and fermented for 6-8 days. Here, white sugar refers to commonly used white sugar, and in mixing, only the rice bran and yeast may be mixed, or the rice bran and yeast and white sugar may be mixed according to a user's preference. You may mix all.
상기 분쇄하는 단계에서는 상기 발효된 혼합물에 75-80℃의 열풍을 가해 건조한 후 분쇄하게 된다.In the pulverizing step, 75 to 80 ° C. hot air is added to the fermented mixture to dry and pulverize.
이와같이 제조된 미강은 단백질의 함량과 지방질의 함량이 높아 기능성 식품 및 약품의 원료로 사용되기에 적합하고, 정선 후 세척하고, 건조하였기 때문에 산패율율이 낮아 장기간 보관시에도 매우 유용함을 알 수 있다.The rice bran prepared in this way has a high protein content and a high fat content, which is suitable for use as a raw material for functional foods and pharmaceuticals.
상기의 내용을 뒷받침 하고자 미강과 건조미강과 쌀겨에 함유된 유지의 산가변화를 알아보았다. 미강과 건조미강과 쌀겨를 40-60℃에 저장하면서 3-4일 간격으로 혼합된 시료를 채취하여 분쇄한 후 용매추출하여 얻은 유지에 대하여 산가를 측정한 결과는 아래 그래프와 같다.In order to support the above, the acid value changes of fats and oils contained in rice bran, dried rice bran and rice bran were examined. Storage of rice bran and dried rice bran and rice bran at 40-60 ° C. while taking the mixed samples at 3-4 days intervals and then crushed, the acid value of the oil obtained by solvent extraction is measured as shown in the graph below.
그래프1Graph 1
상기의 그래프 1을 살펴보면 저장온도가 높아지면 산패의 기준이 되는 산가의 상승온도가 빨라짐을 볼 수 있다. 즉, 40℃ 저장중 함유유지의 초기산가는 미강, 건조미강, 쌀겨의 순이었고, 11일에 41.1로 급격히 상승하는 현상을 보였으며, 60℃ 저장중 미강, 건조미강, 쌀겨에 함유된 유지의 초기산도는 각각 8.7, 7.4, 13.5로서 산사사 2배로 증가하는데 미강의 유지는 약 2일, 건조미강의 유지는 31일후에도 1.15배에 지나지 않으며, 쌀겨의 유지는 2일이 소요되었다. 미강의 저장에서 산가상승속도는 쌀겨, 미강 그리고 건조미강 순이었고, 특히 건조미강이 낮은 것으로 나타났으며, 열처리에 의한 지방분해 효소의 불활성화의 수분감소에 기인한 것으로 본다. 미강의 식품화 시도에서 저장성을 6시간 열풍건조가 유효하며 본 발명은 보존기간 2년이 경과 한 후에도 실온에서 경시 변화가 없었다. 이러한 미강추출 조성물의 실온에서 경시변화를 구체적인 데이터로 살펴본다면 다음과 같다.Looking at graph 1 above, it can be seen that as the storage temperature increases, the temperature rise of the acid value, which is the standard of rancidity, becomes faster. In other words, the initial acid value of oil-containing oils stored at 40 ℃ was in order of rice bran, dried rice bran and rice bran, and it increased rapidly to 41.1 on 11th. The initial acidity was 8.7, 7.4, and 13.5, respectively, which doubled in the history of rice cultivation. In the storage of rice bran, the rate of acid value was increased in the order of rice bran, rice bran and dried rice bran, and in particular, the dried rice bran was found to be low. The shelf life of rice bran was effective for 6 hours in hot air drying, and the present invention did not change with room temperature even after 2 years of storage period. Looking at the change over time at room temperature of the rice bran extract composition with specific data as follows.
이와같이 정제된 미강은 그 보존기간이 길고 영양성분이 풍부하기 때문에 사용자의 사용상 편리성을 극대화 할 뿐만아니라, 농촌의 소득 증대에도 크게 기여할 것으로 본다.The rice bran refined in this way has a long shelf life and abundant nutrients, thus maximizing user convenience and greatly increasing rural incomes.
본 발명인 미강정제 방법은 쌀 도정시 분리되어 폐기되는 미강을 식품자원으로 활용하는 방법으로써 미강에 포함된 영양성분이 탁월하여 기능성식품의 원료로 이용함과 동시에 의약품의 원료로 이용함으로써 농민소득의 증대와 생산자 및 사용자의 효율성을 극대화 하는 매우 훌륭한 발명이다.The rice bran tablet method of the present invention is a method of utilizing rice bran, which is separated and discarded at the time of rice milling, as a food resource. It's a great invention that maximizes the efficiency of producers and users.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0038889A KR100379911B1 (en) | 2000-07-07 | 2000-07-07 | Refinement method of rice bran |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0038889A KR100379911B1 (en) | 2000-07-07 | 2000-07-07 | Refinement method of rice bran |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020004713A true KR20020004713A (en) | 2002-01-16 |
| KR100379911B1 KR100379911B1 (en) | 2003-04-14 |
Family
ID=19676804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2000-0038889A KR100379911B1 (en) | 2000-07-07 | 2000-07-07 | Refinement method of rice bran |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100379911B1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030085930A (en) * | 2002-05-02 | 2003-11-07 | 김원복 | Refining method to create product when polish rice by pounding |
| CN104668021A (en) * | 2015-03-10 | 2015-06-03 | 安徽天利粮油集团股份有限公司 | Rice screening method |
| CN107583710A (en) * | 2017-07-31 | 2018-01-16 | 安徽省明光市中富粮油食品贸易有限公司 | A kind of processing technology of the rice of the low broken rice rate of low water content |
| CN107684949A (en) * | 2017-10-09 | 2018-02-13 | 贵州大娄山稻香来食品有限公司 | A kind of rice processing technique |
| CN112452388A (en) * | 2020-10-30 | 2021-03-09 | 惠州市年年丰实业有限公司 | Rice fine processing technology |
| KR102452902B1 (en) | 2021-11-30 | 2022-10-07 | 이성율 | Herbal medicinal liquor and its manufacturing method |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100717408B1 (en) | 2005-05-12 | 2007-05-14 | 조성동 | Method of grinding rice husks and apparatus thereof |
| KR101571956B1 (en) * | 2014-01-27 | 2015-11-25 | 장상국 | Method for the production of milled grain products and system |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6083532A (en) * | 1983-10-12 | 1985-05-11 | Boosoo Yushi Kk | Processed rice bran for pickle and its preparation |
| DE3626734A1 (en) * | 1986-08-07 | 1988-02-11 | Bosch Gmbh Robert | MACHINE FOR SORTING, FILLING AND SEALING HOLLOW BODIES |
| JPS6349049A (en) * | 1986-08-14 | 1988-03-01 | Kiichirou Kamei | Healthy food comprising rice bran and wheat bran as main ingredient and production thereof |
| GB8722840D0 (en) * | 1987-09-29 | 1987-11-04 | Shell Int Research | Converting hydrocarbonaceous feedstock |
| JPH03272656A (en) * | 1990-03-20 | 1991-12-04 | Shigeto Hamada | Dried powder of fermented rice bran and production thereof |
-
2000
- 2000-07-07 KR KR10-2000-0038889A patent/KR100379911B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030085930A (en) * | 2002-05-02 | 2003-11-07 | 김원복 | Refining method to create product when polish rice by pounding |
| CN104668021A (en) * | 2015-03-10 | 2015-06-03 | 安徽天利粮油集团股份有限公司 | Rice screening method |
| CN107583710A (en) * | 2017-07-31 | 2018-01-16 | 安徽省明光市中富粮油食品贸易有限公司 | A kind of processing technology of the rice of the low broken rice rate of low water content |
| CN107684949A (en) * | 2017-10-09 | 2018-02-13 | 贵州大娄山稻香来食品有限公司 | A kind of rice processing technique |
| CN112452388A (en) * | 2020-10-30 | 2021-03-09 | 惠州市年年丰实业有限公司 | Rice fine processing technology |
| KR102452902B1 (en) | 2021-11-30 | 2022-10-07 | 이성율 | Herbal medicinal liquor and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100379911B1 (en) | 2003-04-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kong et al. | Optimization of ultrasound-assisted extraction parameters of chlorophyll from Chlorella vulgaris residue after lipid separation using response surface methodology | |
| US9567612B2 (en) | Corn degerming ethanol fermentation processes | |
| Ramadan et al. | Oil extractability from enzymatically treated goldenberry (Physalis peruviana L.) pomace: range of operational variables | |
| Kieliszek et al. | The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry | |
| KR100379911B1 (en) | Refinement method of rice bran | |
| Wang et al. | Improvement of quality and digestibility of Moringa oleifera leaves feed via solid-state fermentation by Aspergillus niger | |
| CN113913409A (en) | Compound protease for extracting ginseng extract, preparation method and application process thereof | |
| JP2017099372A (en) | Method for producing fermented ginger-containing composition | |
| CN114344236A (en) | Preparation process of channel catfish egg extract | |
| Hernaman et al. | Evaluation of in vitro digestibility of dried matter and organic matter of solid waste of bioethanol fermentation from cassava by Trichoderma viride and saccharomyces cerevisiae | |
| Liu et al. | Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities | |
| KR102351992B1 (en) | Manufacturing method spirit using hemp seed | |
| CN104323385A (en) | Spiral seaweed functional drink and preparation method thereof | |
| CN110996683A (en) | Pollen fermentation liquor prepared from snow water and its preparation method | |
| KR20030085930A (en) | Refining method to create product when polish rice by pounding | |
| Lin et al. | Ester formation in intermittently dried noni fruit (Morinda citrifolia L.) | |
| JPS609495A (en) | Polysaccharides decomposing method | |
| CN116919869B (en) | Preparation method and application of composite fermentation filtrate containing jasmine flower and tea extract | |
| CN103642771A (en) | Extracting and storing method of rice bran lipase | |
| CN113273615B (en) | Preparation method of camellia oil crude oil and camellia soap organic liquid | |
| JPH11113557A (en) | Papaya fruit vinegar and its brewing | |
| US20230101180A1 (en) | Removing Polyphenol Contaminants from Feedstock-based Polyphenols | |
| TW202417028A (en) | Use of fermented taiwan tangerines having effect of lowering body fat and manufacturing method thereof | |
| KR960007760A (en) | Fermented liquor manufacturing method mainly based on pine family | |
| Santiago et al. | Solid state fermentation: Fundamentals and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20000707 |
|
| PA0201 | Request for examination | ||
| PG1501 | Laying open of application | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20020702 Patent event code: PE09021S01D |
|
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20030121 |
|
| GRNT | Written decision to grant | ||
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20030331 Patent event code: PR07011E01D |
|
| PR1002 | Payment of registration fee |
Payment date: 20030401 End annual number: 3 Start annual number: 1 |
|
| PG1601 | Publication of registration | ||
| PR1001 | Payment of annual fee |
Payment date: 20060228 Start annual number: 4 End annual number: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20070329 Year of fee payment: 5 |
|
| PR1001 | Payment of annual fee |
Payment date: 20070329 Start annual number: 5 End annual number: 5 |
|
| LAPS | Lapse due to unpaid annual fee | ||
| PC1903 | Unpaid annual fee |