BERRY & BIO FOOD RESEARCH INSTITUTE;BERRYFARM;재단법인 베리앤바이오식품연구소;베리팜영농조합법인
发明人:
SONG, JI YOUNGKR,송지영,PARK, HEE JEONKR,박희전,JEONG, SO HEEKR,정소희,MOON, KYU HWANKR,문규환,PARK, PIL JAEKR,박필재,PARK, JAE SOOKKR,박재숙
申请号：
KR1020160067403
公开号：
KR1020170135451A
申请日:
2016.05.31
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for manufacturing fruits and vegetables with improved absorption rates in the body of dietary fibers. The fruits and vegetables are prepared by methods such as ultrasound irradiation, citric acid impregnation and enzyme fermentation. As the particle size of dietary fibers contained in the fruits and vegetables becomes smaller, an internal resorption rate can be improved.COPYRIGHT KIPO 2018본 발명은 식이섬유의 체내 흡수율이 향상된 과채류의 제조방법에 관한 것으로, 더욱 상세하게는 과채류를 초음파 조사, 구연산 함침 및 효소 발효 등과 같은 방법으로 전처리하여 이루어진다.상기의 과정을 통해 제조되는 과채류는 과채류에 함유된 식이섬유의 입자크기가 작아져 체내 흡수율이 향상된다.
