FOOD ADDITIVE WITH GERMINATED BROWN RICE AND METHOD FOR PREVENTING OXIDIZATION OF MEAT PRODUCTS BY THEREFROM

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专利权人:

KNU-INDUSTRY COOPERATION FOUNDATION;강원대학교산학협력단

发明人:

LIM, BEONG OU,임병우,CHOE, MYEON,최면,PARK, TAE KYU,박태규,PARK, JAE SIK,박재식,PARK, GWAM SIK,박관식,LIM, BEONG OUKR,CHOE, MYEONKR,PARK, TAE KYUKR,PARK, JAE SIKKR,PARK, GWAM SIKKR

申请号：

KR1020150013996

公开号：

KR1020160093246A

申请日:

2015.01.29

申请国别(地区):

KR

年份:

2016

代理人:

摘要：

The present invention relates to: a method for preventing the oxidation of a meat processed product, characterized by adding a germinated brown rice extract to the meat processed product； a food additive for a meat processed product, having an anti-oxidative effect, characterized by containing a germinated brown rice extract as an active ingredient； and a meat processed product characterized in that the food additive is treated. In the meat processed product treated with the germinated brown rice extract, the oxidation of the meat processed product is significantly prevented, and the genetic damage is suppressed, thereby providing a meat processed product with excellent quality to a consumer.본 발명은 육가공 제품에 발아현미 추출물을 첨가하는 것을 특징으로 하는 육가공 제품의 산화 방지 방법, 발아현미 추출물을 유효성분으로 함유하는 것을 특징으로 하는 산화방지 효과가 있는 육가공 제품용 식품 첨가물 및 상기 식품 첨가물이 처리된 것을 특징으로 하는 육가공 제품에 관한 것으로, 발아현미 추출물로 처리된 육가공 제품은 우수하게 산화가 방지되고 유전자 손상이 억제되어 소비자에게 우수한 품질의 육가공 제품을 제공할 수 있다.

来源网站：

中国工程科技知识中心

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