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1. (US20180338514) Method for Improving the Cooking Quality of Brown Rice by Lactic Acid Bacteria Fermentation

Office : United States of America
Application Number: 15891386 Application Date: 08.02.2018
Publication Number: 20180338514 Publication Date: 29.11.2018
Publication Kind : A1
IPC:
A23L 7/104
A23L 7/10
[IPC code unknown for A23L 7/104][IPC code unknown for A23L 7/10]
CPC:
A23L 7/104
A23L 7/115
Applicants: Yongfu Li
Jiangnan University
Xin Cheng
Feng Shi
Li Wang
Zhengxing Chen
Yanan Li
Ren Wang
Xiaohu Luo
Juan Li
Inventors: Yongfu Li
Xin Cheng
Feng Shi
Li Wang
Zhengxing Chen
Yanan Li
Ren Wang
Xiaohu Luo
Juan Li
Priority Data: 201710390030.1 27.05.2017 CN
Title: (EN) Method for Improving the Cooking Quality of Brown Rice by Lactic Acid Bacteria Fermentation
Abstract: front page image
(EN)

The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.