KR20160140220A - Health food using chlorophyll, embryo bud of rice, gastrodia elata, chia seed - Google Patents

Health food using chlorophyll, embryo bud of rice, gastrodia elata, chia seed Download PDF

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Publication number
KR20160140220A
KR20160140220A KR1020150076558A KR20150076558A KR20160140220A KR 20160140220 A KR20160140220 A KR 20160140220A KR 1020150076558 A KR1020150076558 A KR 1020150076558A KR 20150076558 A KR20150076558 A KR 20150076558A KR 20160140220 A KR20160140220 A KR 20160140220A
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weight
parts
chlorophyll
rice
fermented
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KR1020150076558A
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Korean (ko)
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KR101690415B1 (en
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박호근
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박호근
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms

Abstract

The present invention relates to a health functional food composition which can be easily ingested by a fermented product fermented by incorporating a mixture of chlorophyll, rice gruel, horse chestnut, and tooth root as an active ingredient, and is rich in many nutrients, .
That is, the present invention relates to a fermentation product produced by fermenting a mixture comprising 5 to 10 parts by weight of chlorophyll, 20 to 30 parts by weight of rice husk, 40 to 80 parts by weight of raw chestnut and 10 to 30 parts by weight of a mixture as an active ingredient The present invention is characterized by a health functional food composition using chlorophyll, rice gruel, horse chestnut, and tooth root.

Description

{Health food using chlorophyll, embryo bud of rice, gastrodia elata, chia seed} using chlorophyll, rice gruel,
The present invention relates to a health functional food composition which can be easily ingested by a fermented product fermented by incorporating a mixture of chlorophyll, rice gruel, horse chestnut, and tooth root as an active ingredient, and is rich in many nutrients, .
Chlorophyll (chlorophyll) is a compound in the leaves of a green plant and is contained in the chloroplast grana. Chlorophyll a, b, c, d, e and bacteriophilous chlorophyll a and b are known. Chlorophyll is used to assimilate carbon dioxide into carbohydrates, organic compounds, by absorbing light energy in the chloroplasts of green plants.
These chlorophyll have been increasingly ingested and used as a substance having health functional properties. Representative physiological activities of chlorophyll include hematopoietic action, vitamins supply, enzyme activity maintenance, detoxification, deodorization, fiber supply, anti-inflammation, and metabolism promotion. That is, iron, which is a trace element contained in a large amount in chlorophyll, can be used as a natural hematopoietic material, and vitamin C and inorganic salts are also contained in a large amount in chlorophyll, which can improve the homeostasis of bioactivity.
In addition, chlorophyll plays an important role in the production and maintenance of enzymatic activity in the body, and has functions such as prevention of infection, prevention of spread of inflammation, suppression of pain, and elimination of various body odors generated in the body. In addition, since plant fiber is present along with chlorophyll, it is possible to eat enough fiber by ingesting chlorophyll. It is also known to improve the constitution and prevent aging, cancer, genetic mutation, gastrointestinal disease, acne, spots, freckles, spots, anemia, chronic fatigue, heart disease, hypertension, paralysis, hepatitis and cirrhosis.
However, in spite of the powerful effect of chlorophyll, in order to ingest it, there has been provided a method of directly ingesting green food such as reproductive, green tea, kale or mulberry leaves, and extracting chlorophyll from chlorophyll-containing plants As a health functional food, the effect of Dodge is not getting bigger.
In addition, although it is recommended to consume brown rice as a health food, in reality, the taste of brown rice is rough and the taste is poor, and when it is ingested, it can be digested only when it is chewed in the mouth for a long time. There is a falling problem.
That is, in the case of the eating pattern, the consumption of rice by white rice is reduced, and the preference of the eating habits is changed due to the processed foods such as wheat flour and meat, and the flooding of fast food, and the preference for the high- This causes the problems of nutritional imbalance and obesity, and it is against the improvement of national diet and improvement of national health by balanced intake.
In recent years, it has been known that rice ginseng (embryo) contains 66% of the nutrients of rice. The nutrients contained in the rice ginseng are GABA (gamma aminobutyric acid), gamma oruzanol, betacyesterol, alpha tocopherol, octacosanol, , Linoleic acid, vitamins and other nutritive ingredients are very important.
Various attempts have been made to utilize such rice husks for edible purposes. Examples of such methods include a method for producing beverages using Japanese rice roots such as Korean Patent Laid-Open Publication No. 1998-23071, Korean Laid-Open Patent Publication No. 1997-58562 A method for manufacturing rice additives from rice bran and rice husk is known in the case of Korean Patent Laid-Open Publication No. 1997-24522, and the like.
In addition, brown rice can be consumed as it is made of brown rice. However, it has a disadvantage in that its texture is lowered and its chewing is longer because it requires chewing. In case of white rice, rice bran containing rice husk separated from brown rice contains 90% or more essential nutrients, Rice bran is discarded and sticks to the custom of eating only white rice. In the case of white rice, when compared with brown rice, the rice bran containing the rice bran is classified as brown rice or white rice depending on the difference in the surface of rice bran. However, the fact that only the livestock feed or the disposal of the livestock is dispossessed is a waste of food, and the irrationality that most of the nutrients can not be consumed is generated.
The rhizome is a perennial parasitic herbaceous plant belonging to the orchidaceae, and its rhizomes and rhizomes are closely related to other plants. Because there is no chlorophyll, the photosynthesis of nutrients using carbon assimilation is impossible, and it has no roots.
Chunma is a perennial plant that grows in a forest of valley with many humic substances. It is 60 ~ 100cm high and has no leaves and a potato-like tuber. The tubers are long oval and the length is usually 10 ~ 18cm.
Clinical efficacy of Chunma has been widely reported in various herbal medicines including Gangbok Gangmok, Dongbokgam, and it is known to be efficacious against diseases such as hypertension, headache, paralysis, neurological diseases, diabetes, and stress and fatigue . In Korea, civilian patients have been used to treat headache, dizziness, limb paralysis, paralysis, seizures, and seizures. It has also been shown that antioxidant, antithrombotic, and gamma-amino butyric acid (GABA) neurotransmitter regulatory effects and anticonvulsant mechanisms have been reported.
As such, the efficacy of Chunma has become known gradually, and physiochemical researches are actively pursued in many aspects recently. Until now, most of the separated cholinergic constituents are phenolic compounds such as gastronine, phenolic glycosides, gastrodigenine and other phenolic compounds, and sulfur-containing phenolic compounds. Nonphenolic compounds include cesium aldehyde (circium aldehyde), etc., have been reported, and the pharmacological efficacy of Chunma has been recognized.
When these foods are taken as raw, they can obtain the most effective ingredients, and they exert their excellent effects. When they are heated, they have a sugar and carbohydrate-modifying property. Therefore, There is a method of drinking the enzyme fermentation broth by diluting it with water after the fermentation of the enzyme. However, this not only results in excessive consumption of sugar, but also requires caution for a person having high blood sugar.
There is a method of making crushed chunks by grinding raw chunks. However, there is a difficulty in taking bitterness, gruel flavor, and sticking to the mouth due to the characteristics of raw chunme, so that it is difficult to be taken.
On the other hand, chia seeds are rich in omega-3s and are a nutrient that contains iron, potassium, calcium, magnesium, and dietary fiber. It is also called "dream food" It is made up of soluble fiber and has many effects such as eliminating the intestines.
In other words, teeth are the foods with the highest content of omega-3 fatty acids, more calcium than milk, more potassium than banana, and the iron content is more than three times that of spinach.
These teeth are made into jelly and have a gelatin content of about 10 times the volume, so they have a good filling feeling. Especially, they are rich in nutrients, so they are effective for nutrients that can be lacking due to diet. It is favored as a diet food because it prevents it from occurring. It is rich in dietary fiber and makes the bowel vigorous. It helps to improve constipation by effective bowel activity. It also helps antioxidant, anti-aging, skin beauty and blood circulation improvement. It is a food that has many effects.
However, teeth with various effects have been inflated in water or juice, so they are taken continuously, so they are consumed continuously and easily. Therefore, they are used mainly for diet. There was a problem.
In addition, flaxseed has been used for food since the Mesopotamian era, and it is a precious seed that is not produced in large quantities because it is cultivated for food only in a cold region of 55 degrees northern latitude spread to Europe through Asia and Canada, Has been reported to have prescribed flaxseed for the treatment of stomach and intestines and has been reported to prescribe flaxseed for the treatment of bowel movements in DonggwoBoong and is widely regarded as a nutritious and highly effective food all over the world.
It is known that flaxseed contains a large amount of substances that reduce the inventions of chronic diseases such as cancer, coronary artery and heart disease, and that the protein of flaxseed is similar to the structure of the soybean, which is the most abundant in plant proteins. It contains about 40% of the essential fatty acids necessary for cell lipid membrane formation which strengthens human cell membranes. This cell membrane is known to be an important substance for helping to form an immune system against external invasion. However, Because flaxseed is usually made into oil or crushed, it is not easy to ingest and it is troublesome to use it easily.
In addition, ginseng is sweet, slightly worn, and slightly warm in its nature. It is used for body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. It helps the lung function and enhances the anesthetic function and new function . It is known that pharmacological actions include cerebral cortex excitement and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification.
The present invention relates to a fermented product obtained by adding lactic acid bacterium to a mixture of chlorophyll, chymase, and tooth seed mixed with rice blend, kneading, mixing and cooling the rice with milk, And an antioxidant activity.
The present invention relates to a method for producing chlorophyll, which comprises a fermented product produced by fermenting a mixture comprising 5 to 10 parts by weight of chlorophyll, 20 to 30 parts by weight of rice husk, 40 to 80 parts by weight of fresh chestnut, and 10 to 30 parts by weight of tooth root, , Rice gruel, horse chestnut, and tooth root.
The present invention also provides a method for preparing a mixture comprising 5 to 10 parts by weight of chlorophyll, 20 to 30 parts by weight of rice husk, 10 to 50 parts by weight of chewing gum which has been dried at 40 占 폚 or less, 40 to 50 parts by weight of water and 10 to 30 parts by weight of a mixture And a fermented product produced by fermenting the fermented product as an active ingredient, characterized by a health functional food composition using chlorophyll, rice gruel, horse chestnut, and tooth root.
The rice husk is mixed with 20-30 parts by weight of rice husk and 20-30 parts by weight of milk, kneaded, and then boiled at 100 ° C for 30-40 minutes.
And 10 to 20 parts by weight of lactic acid bacteria are mixed and fermented at the time of producing the fermented product.
20 to 30 parts by weight of flaxseed powder is added at the time of producing the fermented product.
1 to 5 parts by weight of ginseng powder is added at the time of producing the fermented product.
And a health functional food using the chlorophyll, rice gruel, chewing gum, tooth root manufactured by the composition.
The present invention has a sufficient content of active ingredients of chlorophyll, rice ginseng, and chunmean, maximizes absorption power and efficacy while being easy to ingest, excellent preservability that can be stored for a long time by the role of gelatin of toothseal, The health functional food is obtained.
Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
The health functional food of the present invention comprises a fermented product obtained by fermenting a mixture containing 5 to 10 parts by weight of chlorophyll, 20 to 30 parts by weight of rice husk, 40 to 80 parts by weight of raw chicken breast, and 10 to 30 parts by weight of a tooth mixture as an active ingredient . ≪ / RTI >
Chlorophyll is a commercially available chlorophyll extracted from chlorophyll-containing plants. This chlorophyll is also called chlorophyll. It is a chlorophyll that is present in the chloroplast matrix of the plant's green leaf cells with a carotene, lutein, xanthophyll, It is a pigment. These chloroplasts play a physiological role such as hematopoiesis, vitamins, enzymatic activity maintenance, detoxification, deodorization, fiber supply, anti-inflammation, and metabolism promotion.
In order to activate the fermentation process in the fermentation of lactic acid bacteria, the rice husk was extracted from brown rice, and milk was added to the rice gruel to facilitate the digestion and absorption of the rice husk by the influence of rice such as vegetable protein or protein and dietary fiber. Mixed, kneaded, steamed and cooled.
That is, 20 to 30 parts by weight of rice husk and 20 to 30 parts by weight of milk are mixed and kneaded, and then the mixture is kneaded at 100 ° C for 30 to 40 minutes to absorb moisture and sterilize. And sterilization is performed while blocking the production.
The cooked rice blend is cooled to a temperature of 35 to 45 캜 at a high temperature maintained during the steaming process, thereby making conditions for lactic acid fermentation under optimal temperature conditions. This is because lactic acid bacteria are killed or decreased in activity at a temperature higher than 45 ° C., and the activity of lactic acid bacteria is lowered at a temperature lower than 35 ° C., which impedes the proliferation of lactic acid bacteria.
It has been known that Chunma is effective against adult diseases such as hypertension, headache, paralysis, neurological diseases and diabetes, and symptoms such as stress and fatigue. It is known that Chunma is a potent anti- Gt; crushed < / RTI >
In order to minimize the loss of active ingredients, the livestock should be dried at low temperature, but not below 40 ℃. Dried horse chestnuts are those which are composed of pulverized products obtained by grinding with fine particles using a pulverizer.
That is, a mixture of 5 to 10 parts by weight of chlorophyll, 20 to 30 parts by weight of rice husk, 10 to 50 parts by weight of chewing gum, which is low temperature dried at 40 占 폚 or less, 40 to 50 parts by weight of water and 10 to 30 parts by weight of tooth seed, To produce a fermented product that has been fermented.
The tooth is rich in various nutrients, it turns into jelly when water is added, and prevents the rancidity of the fermented product due to its role as a coating agent to coat the mixed fermented product of Chunma and rice with the gelatin characteristic of 10 times volume. .
It is possible to ferment the mixture by fermentation with lactic acid bacteria at the time of the production of the fermented product, and stirring the mixture evenly at a ratio of 10 to 20 parts by weight to produce a fermented product.
In another embodiment, 1 to 5 parts by weight of ginseng powder is added at the time of producing the fermented product to neutralize the bitter taste and gruel taste of the ginseng using the sweet and bitter taste of the ginseng to make the food texture good Physical weakness, boredom, fatigue, and appetite promotion.
In another embodiment, 20 to 30 parts by weight of a flaxseed powder is added at the time of producing the fermented product so as to have an effect of antioxidation by the active ingredient of flaxseed.
At this time, flaxseed contains a toxic substance called "cyanide gypsum", so it is preferable to use flaxseed which is removed from the cyanide glycoside by heat-treating process at a high temperature of 200 to 230 ° C.
The fermented product containing the mixture of chlorophyll, rice ginseng, rhinoceros, and teeth as an active ingredient of the present invention as an active ingredient has excellent absorption power and efficacy while having a sufficiently high active ingredient of chlorophyll, And can be stored for a long period of time as a gelatin of teeth, thereby providing a health functional food which is excellent in preservability and can maintain a healthy body in which physiological action is activated.
At this time, the fermented product of the health functional food according to the present invention can be easily ingested by making it into granular state or pulverized powder state as fine particles, adding honey to the fermented product, and then making it into a ring form, Or the like.
While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (7)

  1. A fermented product produced by fermenting a mixture containing 5 to 10 parts by weight of chlorophyll, 20 to 30 parts by weight of rice husk, 40 to 80 parts by weight of raw chestnut and 10 to 30 parts by weight of chitin as an active ingredient Chlorophyll, Rice, Chunma, and Teeth.
  2. 5 to 10 parts by weight of chlorophyll, 20 to 30 parts by weight of rice husk, 10 to 50 parts by weight of chewing gum which has been dried at 40 占 폚 or less at low temperature, 40 to 50 parts by weight of water and 10 to 30 parts by weight of teeth The present invention relates to a health functional food composition comprising a fermented product produced by fermentation with a chlorophyll, a rice gruel, a chewing gum, and a tooth.
  3. 3. The method according to any one of claims 1 to 3,
    The rice husk is obtained by mixing 20 to 30 parts by weight of rice flour with 20 to 30 parts by weight of milk, kneading the mixture, and then kneading the mixture at 100 ° C for 30 to 40 minutes. The chlorophyll, rice gruel, Health functional food composition.
  4. 3. The method according to any one of claims 1 to 3,
    Wherein the composition is fermented by mixing 10 to 20 parts by weight of a lactic acid bacterium at the time of producing the fermented product, wherein the composition comprises a chlorophyll, a rice gruel, a chewing gum and a tooth.
  5. 3. The method according to any one of claims 1 to 3,
    And 20 to 30 parts by weight of flaxseed powder is added at the time of producing the fermented product, wherein the composition comprises a chlorophyll, a rice gruel, a chewing gum, and a tooth.
  6. 3. The method according to any one of claims 1 to 3,
    Wherein 1 to 5 parts by weight of ginseng powder is added at the time of producing the fermented product, wherein the composition comprises a chlorophyll, a rice gruel, a chewing gum and a tooth.
  7. A health functional food comprising chlorophyll, rice gruel, chewing gum and tooth root produced by the composition of any one of claims 1 or 2.
KR1020150076558A 2015-05-29 2015-05-29 Health food using chlorophyll, embryo bud of rice, gastrodia elata, chia seed KR101690415B1 (en)

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KR102247451B1 (en) 2020-09-23 2021-05-03 주식회사 아우름글로벌 Men's health functional food composition containing milk thistle extract and its manufacturing method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20110106677A (en) * 2010-03-23 2011-09-29 농업협동조합중앙회 Method for preparing yoghurt containing chia seeds and the product obtained therefrom
KR20120107557A (en) * 2011-03-22 2012-10-04 이강옥 Rice bran fermentation extracts with chlorophyll and the manufacturing method thereof
KR20120125152A (en) * 2011-05-06 2012-11-14 주식회사 비피도 Antioxidant or blood pressure regulating food composition containing the extract of Gastrodiae rhizoma fermented by lactic acid bacteria
KR101374424B1 (en) * 2013-09-13 2014-03-17 박호근 Method for health food using rice bran and embryo and linseed

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20110106677A (en) * 2010-03-23 2011-09-29 농업협동조합중앙회 Method for preparing yoghurt containing chia seeds and the product obtained therefrom
KR20120107557A (en) * 2011-03-22 2012-10-04 이강옥 Rice bran fermentation extracts with chlorophyll and the manufacturing method thereof
KR20120125152A (en) * 2011-05-06 2012-11-14 주식회사 비피도 Antioxidant or blood pressure regulating food composition containing the extract of Gastrodiae rhizoma fermented by lactic acid bacteria
KR101374424B1 (en) * 2013-09-13 2014-03-17 박호근 Method for health food using rice bran and embryo and linseed

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