KR940008589A - Fermented Foods Processing Brown Rice Using Lactic Acid Bacteria - Google Patents

Fermented Foods Processing Brown Rice Using Lactic Acid Bacteria Download PDF

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Publication number
KR940008589A
KR940008589A KR1019920019909A KR920019909A KR940008589A KR 940008589 A KR940008589 A KR 940008589A KR 1019920019909 A KR1019920019909 A KR 1019920019909A KR 920019909 A KR920019909 A KR 920019909A KR 940008589 A KR940008589 A KR 940008589A
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KR
South Korea
Prior art keywords
lactic acid
acid bacteria
brown rice
fermented foods
foods processing
Prior art date
Application number
KR1019920019909A
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Korean (ko)
Inventor
이규길
Original Assignee
이규길
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 이규길 filed Critical 이규길
Priority to KR1019920019909A priority Critical patent/KR940008589A/en
Publication of KR940008589A publication Critical patent/KR940008589A/en

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Abstract

현미에서 호분층과 배아를 추출한 분말에 포도당과 유산균, 물을 넣고 혼합하여 가열건조후 분쇄시켜 분말화하여 복용하므로서 체내에 원활한 신진대사를 이루며, 항암작용, 면역요법효과, 혈압, 콜레스테롤을 억제하는 효과를 갖는 유산균을 이용한 현미호분 발효식품 제조방법에 관한 것이다.Glucose, lactobacillus, and water are added to the powder from brown rice and mixed with glucose, lactic acid bacteria, water, dried, pulverized, powdered, and taken to form a smooth metabolism in the body. It relates to a brown rice fermented food production method using lactic acid bacteria having.

Description

유산균을 이용한 현미호분 발효식품 제조방법Fermented Foods Processing Brown Rice Using Lactic Acid Bacteria

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

왕겨를 제거한 현미에서 호분층과 배아를 추출하여, 호분 100㎏에 포도당800-1200ｇ을 넣고, 유산균 100-50g을 넣고, 물20-30ℓ로 혼합반죽하며, 40℃에서 48시간 가열후, 다시 30℃에서 48시간 가열후 건조시켜 분쇄하여 분말화하는 과정으로 된 유산균을 이용한 현미호분 발효식품 제조방법.Extract the whistle layer and embryo from brown rice without rice husk, add 800-1200 g of glucose to 100 kg of whistle, add 100-50 g of lactic acid bacteria, mix and mix with 20-30 l of water, heat at 40 ℃ for 48 hours, and then again 30 ℃ Fermented food production method of brown rice flour using lactic acid bacteria, which is a process of pulverizing and drying by pulverization after heating for 48 hours in. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920019909A 1992-10-28 1992-10-28 Fermented Foods Processing Brown Rice Using Lactic Acid Bacteria KR940008589A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920019909A KR940008589A (en) 1992-10-28 1992-10-28 Fermented Foods Processing Brown Rice Using Lactic Acid Bacteria

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920019909A KR940008589A (en) 1992-10-28 1992-10-28 Fermented Foods Processing Brown Rice Using Lactic Acid Bacteria

Publications (1)

Publication Number Publication Date
KR940008589A true KR940008589A (en) 1994-05-16

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ID=67210104

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920019909A KR940008589A (en) 1992-10-28 1992-10-28 Fermented Foods Processing Brown Rice Using Lactic Acid Bacteria

Country Status (1)

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KR (1) KR940008589A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101341553B1 (en) * 2013-05-28 2013-12-13 정종극 Manufacturing method of emzyme food for diet containing embryo bud of rice

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101341553B1 (en) * 2013-05-28 2013-12-13 정종극 Manufacturing method of emzyme food for diet containing embryo bud of rice

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A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application