公开(公告)号：KR20210033384A

公开(公告)日：2021-03-26

申请号：KR1020190117111A

申请日：2019-09-18

申请人： 성광모

发明人： 성광모

IPC分类号： A23L7/152 ,  A23L3/005 ,  A23L5/30 ,  B02B3/12

CPC分类号： A23L7/152 ,  A23L3/0055 ,  A23L5/30 ,  B02B3/12

摘要： 본 발명은 오랜시간 수없이 반복된 시험의 결과이다 발아 과정에서 싹이 티우기 전 과정에서 실패를 수없이 경험하면서 찾아낸 "원적외선 방사히터"를 이용 세포의 성장을 멈추게 한 것이 매우 중요한 성과이고 성장이 정지된 상태에서 물의 파장을 이용한 도정방법을 찾아낸 결과에서 "발아현미"의 상품 가치를 높일 수 있다 할 것이고, 발아과정은 기존의 볍씨의 생산 과정과 동일하지만 발아 과정에서 유아와 유근이 싹이 트기전 성장을 멈추게 할수 있는 것은 원적외선 방사히터를 이용 성장을 멈추게 하면서 발수작용에 의하여 겉겁질인 쌀겨와 쌀 알갱이가 분리되는 것을 확인할 수 있고 분리된 겉겨와 알갱이가 분리되는 것을 물의 파장에 의하여 완전히 탈피 후 진동자의 진동수를 조절하여 미세한 물의 파장으로 발아현미의 알갱이를 센딩처리 함으로 최상의 발아현미를 만들어 낼 수 있다
만들어진 발아현미는 스팀세척 후, 진공압축 챔버에 담겨져, 원적외선 압축건조 과정을 통과하면서 최소의 부피로 만들어 질 수 있다는 것이 해결하고자 하는 과제의 방법이다
* - 압축 부피의 무게 까지 가능함,
- 수분 함수율 15% ~ 0% 까지 압축건조가 가능함.

公开(公告)号：JPWO2005004633A1

公开(公告)日：2006-08-24

申请号：JP2005511582

申请日：2004-07-08

IPC分类号： A23L11/00 ,  A23L7/152 ,  A23L11/20

摘要： 発芽率が10〜100%の発芽処理豆類を用いることで、豆類中のγ−アミノ酪酸含量とイソフラボン含量の質量比を一定範囲の値とし、場合によっては豆類固形分100g当たりのγ−アミノ酪酸含量を一定範囲の値とし、豆類の栄養価を高め、風味の改善を図る。また、この発芽処理豆類を豆類加工食品の加工原料として用いることにより、豆類加工食品の栄養価を高め、風味の改善を図る。

公开(公告)号：JP2006025662A

公开(公告)日：2006-02-02

申请号：JP2004207261

申请日：2004-07-14

申请人： Nippon Pack Kk ,  日本パック株式会社

发明人： SUGIYAMA CHIKATSUGU

IPC分类号： A23L7/10 ,  A23L7/152 ,  A23L7/196 ,  A23L11/00 ,  A23L19/00 ,  A23L19/10 ,  A23L33/00

CPC分类号： A23L33/40 ,  A23L7/152 ,  A23L7/196 ,  A23L19/03 ,  A23L33/30 ,  A23V2002/00 ,  A23V2200/30

摘要： PROBLEM TO BE SOLVED: To provide health food cultivated in appropriate soil so as to be eaten raw. SOLUTION: The health food comprises rice with husk or without husk, cereals such as wheat, minor cereals, beans, potatoes, leaf vegetables, fruit vegetables, root vegetables, citrus, fruits, water fruits, seaweed, moss or the like. The food is eaten raw as it is, or in a powdery state, or after processed through soaking it in water in such a degree as not to break their cells (roots, stalks and whole or part of the leaves of the leaf vegetable is processed into juice or the like), alternatively eaten without processing such as heating, cooking with water or steaming, or eaten after soaking the cereal, minor cereal or beans in water without processing (heating, cooking with water, or steaming in a germinated state or before or after germination). COPYRIGHT: (C)2006,JPO&NCIPI

摘要翻译： 要解决的问题：提供在适当土壤中种植的保健食品，以便生吃。

解决方案：保健食品包括稻壳或无果皮，谷类如小麦，小麦，豆类，土豆，叶菜，水果蔬菜，根菜，柑橘，水果，水果，海藻，苔藓等 。 食物以原料或粉状状食用，或通过将其浸泡在水中，以不破坏其细胞的程度（根，茎和叶片的全部或部分叶子被加工 不加工，加热，用水烹饪或蒸煮，或者在不加工（加热，用水烹饪或在发芽状态下蒸煮）中将谷物，小麦片或豆类浸泡在水中后进行食用 在萌发之前或之后）。 版权所有（C）2006，JPO＆NCIPI

公开(公告)号：JP2005204518A

公开(公告)日：2005-08-04

申请号：JP2004011944

申请日：2004-01-20

申请人： Rice Create:Kk ,  有限会社ライスクリエイト

发明人： OSADA RYUTA

IPC分类号： A23L7/10 ,  A23L7/152 ,  A23L1/10 ,  A23L1/172

摘要： PROBLEM TO BE SOLVED: To provide a food material obtained by nutritionally more favorably modifying the mineral compositions of rice embryo and rice bran which are not sufficiently utilized as food materials as a raw materials and further improving taste and keeping quality. SOLUTION: This food material is characterized as follows. Defatted rice bran and/or defatted rice embryo are enriched with magnesium to keep the ratio of the chemical equivalent of the magnesium in the defatted rice bran and/or defatted rice embryo to the chemical equivalent of potassium therein within the range of 2.2-3.5. COPYRIGHT: (C)2005,JPO&NCIPI

摘要翻译： 待解决的问题：提供通过营养上更有利地改变水稻胚和米糠的矿物质组合物获得的食物材料，其不充分用作食品材料作为原料并进一步改善味道和保持质量。

解决方案：该食品的特征如下。 脱脂米糠和/或脱脂水稻胚胎富含镁，以使脱脂米糠和/或脱脂水稻胚胎中的镁的化学当量与其中化学当量的钾的比例在2.2-3.5的范围内。 版权所有（C）2005，JPO＆NCIPI

公开(公告)号：JP2004350546A

公开(公告)日：2004-12-16

申请号：JP2003150047

申请日：2003-05-28

申请人： Best Amenity Kk ,  ベストアメニティ株式会社

发明人： UCHIDA HIROSHI

IPC分类号： A23L7/10 ,  A23L7/152 ,  A23L7/20 ,  A23L1/10

CPC分类号： A23L7/20 ,  A23L7/152

摘要： PROBLEM TO BE SOLVED: To provide a new food material or food comprising germinated grain, obtained by using germinated grain comprising brown rice, cereals or the like as raw material, improved in taste such as sweetness or deliciousness via alanine, and so made that γ-amino acid can be readily taken. SOLUTION: The food material or food comprising germinated grain is obtained by using germinated grain produced by soaking grain in solution containing bittern components or magnesium chloride to germinate the grain. Through this process, "brown rice smell" or "cereal smell" each peculiar to brown rice or cereal can be reduced when brown rice or cereal is used as the grain. When using brown rice obtained from early-harvested green rice, the "brown rice smell" peculiar to brown rice can be more effectively reduced compared to the case of using ordinary brown rice. COPYRIGHT: (C)2005,JPO&NCIPI

公开(公告)号：JP2003265121A

公开(公告)日：2003-09-24

申请号：JP2002118531

申请日：2002-03-18

申请人： KOBAYASHI TOSHIO ,  KASHIWADA NAOHIRO

发明人： KOBAYASHI TOSHIO

IPC分类号： A23L7/10 ,  A23L7/152 ,  A23L1/10 ,  A23L1/172

摘要： PROBLEM TO BE SOLVED: To provide a production method preventing propagation of various germs in a production step for germinating unpolished rice and capable of simply cooking the rice by a rice cooker in such same method as to cook polished rice. SOLUTION: Clear water used for germination of unpolished rice is exchanged with fresh clear water every 4 hr in order to prevent occurrence of various germs and after germination, the rice is boiled with hot water for 20 min to sterilize the rice and finally, the rice is immersed in a digestive enzyme liquid of papaya and the rice is dried until the water content becomes 15% to provide the organic germinated unpolished rice capable of simply being cooked by the rice cooker. COPYRIGHT: (C)2003,JPO

公开(公告)号：JP3423931B2

公开(公告)日：2003-07-07

申请号：JP2000366465

申请日：2000-12-01

IPC分类号： A23L7/152 ,  A23L7/10 ,  A23L7/196 ,  A23L7/20 ,  A23L1/10 ,  A23L1/182

公开(公告)号：JP2002335891A

公开(公告)日：2002-11-26

申请号：JP2001152567

申请日：2001-05-22

申请人： NITTO FLOUR MILLING

发明人： SASAKI YASUTO ,  OTANI MASAHIRO ,  FUJIO TAKASHI

IPC分类号： A23L1/30 ,  A21D2/38 ,  A21D13/00 ,  A23L7/10 ,  A23L7/109 ,  A23L7/152 ,  A23L1/10 ,  A23L1/16 ,  A23L1/172

摘要： PROBLEM TO BE SOLVED: To provide a method of producing germinated wheat flour rich in nutrients that can be utilized over a wide kind of foods, and food products using the germinated wheat flour. SOLUTION: Wheat grains are soaked in water, germinated and crushed to obtain the germinated wheat flour. In a preferred embodiment, the wheat grains are partially peeled off their skins, then soaked in water and the peeling degree of the grain skin is preferably

公开(公告)号：JP2002193822A

公开(公告)日：2002-07-10

申请号：JP2001313328

申请日：2001-10-10

申请人： HOPKINS J SCHOOL OF MEDICINE

发明人： FAHEY JED W ,  TALALAY PAUL

IPC分类号： A23L33/00 ,  A01H5/10 ,  A21D2/36 ,  A21D13/00 ,  A23L1/30 ,  A23L2/38 ,  A23L2/52 ,  A23L7/152 ,  A23L11/20 ,  A23L19/00 ,  A23L25/00 ,  A61K31/00 ,  A61K36/00 ,  A61K36/18 ,  A61K36/31 ,  A61P35/00 ,  A61K35/78

摘要： PROBLEM TO BE SOLVED: T obtain the seed and sprout of a cruciferous plant having chemoprotective property against cancer. SOLUTION: Vegetable sources of chemoprotective agents against cancer have been identified which are extraordinarily rich in glucosinolate, a metabolic precursor of isothiocyanate. The vegetable sources are used to provide a dietary means for reducing the level of carcinogens in mammals.

公开(公告)号：JP2001136924A

公开(公告)日：2001-05-22

申请号：JP32804199

申请日：1999-11-18

申请人： TANAKA YOKO

发明人： TANAKA YOKO

IPC分类号： A23L1/30 ,  A23L1/308 ,  A23L7/10 ,  A23L7/152 ,  A23L1/10

摘要： PROBLEM TO BE SOLVED: To provide a method for producing a rice bran food, capable of producing a rice bran food which has never existed conventionally by pay attention to a fiber component of rice bran and effectively utilizing the fiber component and to obtain the rice bran food. SOLUTION: This method for producing a rice bran food comprises a cleaning process S1 for taking out a rice bran component in which at least a starch component is removed or reduced by stirring and cleaning rice bran with water, a boiling process S2 for boiling the rice bran having finished the cleaning process in water to heat the rice bran and removing a floating component, a dehydrating process S3 for taking out a precipitation component of the rice bran having finished the boiling process and removing water from the precipitation component, a forming process S6 for forming a rice bran component obtained by the dehydrating process and a baking process S7 for baking the formed product formed in the forming process.