# US 11,298,389 B2 · Method for preparing non-toxic lacquer, fermented rice bran powder using same, and method for manufacturing powdered grain nutrient food

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- Number: US 11,298,389 B2
- Document ID: US11298389B2
- Status: Granted
- Kind: B2
- Application number: 16/340,311
- Filed: 2016-10-07
- Published: 2019-10-17
- Granted: 2022-04-12
- Earliest claimed: 2016-10-07
- Applicants: Hunam Yoon
- Inventors: Hunam Yoon
- Web page: https://patentgrep.com/patent/US11298389B2

## CPC

- A61K 36/22: Anacardiaceae (Sumac family), e.g. smoketree, sumac or poison oak
- C12P 19/22: produced by the action of a beta-amylase, e.g. maltose
- A23B 2/733: Compounds of undetermined constitution obtained from animals or plants
- A23L 5/20: Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L 7/10: Cereal-derived products
- A23L 7/104: Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L 33/105: Plant extracts, their artificial duplicates or their derivatives
- C12P 1/00: Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- A61K 2236/19: involving fermentation using yeast, bacteria or both; enzymatic treatment
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)
- C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)}
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

The present invention provides a method for preparing non-toxic lacquer by detoxifying stems or sprouts of lacquer trees using a malt juice and a fermented rice bran, and a method for manufacturing a fermented rice bran enzyme with improved preservability or a powdered grain nutrient food with improved preservability and dietary property by using the non-toxic lacquer prepared thereby.

## Claims

### Claim 1

A method for preparing a non-toxic lacquer composition, the method comprising:
cutting and splitting stems of lacquer trees in 4 cm to 6 cm lengths, cleaning and drying them to prepare the cut and split stems of the lacquer trees;
preparing a malt liquid in which malt is brewed by putting the malt in water and brewing for 10 hours;
putting and sealing the prepared malt liquid and a fermented rice bran in a pottery container and fermenting at a temperature in the range of 20° C. to 25° C. for 70 to 80 hours to prepare a fermented malt juice; and
putting the cut and split stems of the lacquer trees, water and the fermented malt juice in the container, covering and sealing the container, and thereafter ripening the contents at a temperature in the range of 10° C. to 20° C. for 5 months to prepare the non-toxic lacquer composition.

### Claim 2 (depends on 1)

The method according to claim 1,
wherein 40 to 50 parts by weight of the fermented rice bran with regard to 100 parts by weight of the prepared malt liquid is added in the pottery container for preparing the fermented malt juice, and
wherein 100 to 120 parts by weight of the water and 75 to 85 parts by weight of the fermented malt juice with regard to 100 parts by weight of the cut and split stems of the lacquer trees, are put in the pottery container for preparing the non-toxic lacquer composition.

### Claim 3 (depends on 1)

A method for manufacturing fermented rice bran powder, the method comprising:
preparing a malt liquid in which malt is brewed by putting the malt in water and brewing for 10 hours;
mixing a polished rice bran powder and the malt liquid with the prepared non-toxic lacquer composition according to claim 1 to form dough;
putting the formed dough in a plastic bag, stretching and sealing the formed dough, and thereafter fermenting the dough at a temperature in the range of 40° C. to 45° C. for 4 days to prepare a fermented rice bran; and
drying the fermented rice bran at 45° C. and thereafter grinding it to prepare the fermented rice bran powder.

### Claim 4 (depends on 3)

The method according to claim 3,
wherein in the step of forming the dough, 35 to 40 parts by weight of the malt liquid with regard to 100 parts by weight of the polished rice bran powder is mixed with 10 to 15 parts by weight of the prepared non-toxic lacquer composition.

### Claim 5 (depends on 1)

A method for manufacturing a powdered grain food, the method comprising:
immersing or wet-spraying at least one of grains selected from the group consisting of rice, barley, barn grass, beans, millet and adlay with water comprising the non-toxic lacquer composition prepared according to claim 1 at an amount of 0.2 wt % to 0.5 wt %, thereby germinating the grains;
preparing a malt liquid in which malt is brewed by putting the malt in the water and brewing for 10 hours;
preparing dried leafy vegetable powder by drying and grinding any one of marine algae, beans or mushrooms;
preparing a fermented broth obtained by fermenting and ripening any one of medical herbs, wild herbs and vegetables, or fruits;
preparing raw green vegetable juice by grinding raw green vegetables;
forming dough by mixing the germinated grains, a fermented rice bran, the malt liquid, the fermented broth, the dried leafy vegetable powder, the raw green vegetable juice and the non-toxic lacquer composition;
putting the formed dough in a plastic bag, stretching and sealing the formed dough, and thereafter fermenting the dough at a temperature in the range of 40° C. to 45° C. for 4 days, thereby preparing fermented grains; and
drying the fermented grains at 40° C. and thereafter grinding the dried fermented grains to prepare the powdered grain food.

### Claim 6 (depends on 5)

The method according to claim 5,
wherein in the step of forming the dough, 25 to 35 parts by weight of the fermented rice bran, 15 to 20 parts by weight of the fermented broth, 5 to 10 parts by weight of the dried leafy vegetable powder, 40 to 45 parts by weight of the raw green vegetable juice and 10 to 15 parts by weight of the non-toxic lacquer composition, with regard to 100 parts by weight of the germinated grains, are mixed.