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Production manner of unpolished rice fermentation ones and the production mannered null washing United States

机译:糙米发酵发酵液的生产方式及零洗净的生产方式美国

摘要

PROBLEM TO BE SOLVED: To provide a fermented product of unpolished rice having high nutritive value and effective to preservation/improvement of health and to provide a method for producing the fermented product and to provide a beverage or a food containing the fermented product.;SOLUTION: The fermented product of unpolished rice contains fermented unpolished rice obtained by immersing washed unpolished rice in an immersion liquid containing lactic acid bacterium to ferment the unpolished rice and attaching a lactic acid bacterium to the unpolished rice and its fermented liquid, and the fermented unpolished rice is germinated unpolished rice having soft texture. The fermented product of unpolished rice capable of suppressing growth of harmful bacterium, abundantly containing the lactic acid bacterium, having high nutritive value and effective to preservation/improvement of health is obtained by introducing fermentation by lactic acid bacterium.;COPYRIGHT: (C)2007,JPO&INPIT
机译:解决的问题:提供具有高营养价值并有效保护/改善健康的糙米发酵产品,并提供生产该发酵产品的方法以及提供包含该发酵产品的饮料或食品的方法。 :糙米的发酵产品包含通过将洗涤过的糙米浸入含有乳酸菌的浸液中以发酵糙米,并将乳酸菌附着到糙米及其发酵液上而获得的发酵糙米。是发芽的糙米,质地柔软。通过抑制乳酸菌的发酵,可以得到抑制有害细菌生长,富含乳酸菌,营养价值高,有效保护健康的糙米发酵产品。版权所有:(C)2007 ,JPO&INPIT

著录项

  • 公开/公告号JP4524801B2

    专利类型

  • 公开/公告日2010-08-18

    原文格式PDF

  • 申请/专利权人 亀田製菓株式会社;

    申请/专利号JP20050285395

  • 发明设计人 熊谷 武久;瀬野 公子;

    申请日2005-09-29

  • 分类号A23L1/105;A23L1/10;

  • 国家 JP

  • 入库时间 2022-08-21 19:01:34

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