Abstract: The present invention relates to Lactobacillus strain with a body-fat reducing activity and provides Lactobacillus rhamnosus Strain PL60 KCCM-10654P. The strain of the invention can be directly used as body-fat reducing functional foods, or can be used as additives of body-fat reducing functional foods or a ferment starter strain of body-fat reducing functional fermented foods. Body-fat inhibiting materials that the strain of the present invention produce can be isolated to be used. In addition, in case that fermented foods are produced using the strain the invention provides conditions capable of having a maximal body-fat reducing effect.

Abstract: The present invention relates to Lactobacillus strain with a body-fat reducing activity and provides Lactobacillus plantarum Strain PL62 KCCM-10655P. The strain of the invention can be directly used as body-fat reducing functional foods, or can be used as additives of body-fat reducing functional foods or a ferment starter strain of body-fat reducing functional fermented foods. Body-fat inhibiting materials that the strain of the present invention produce can be isolated to be used. In addition, in case that fermented foods are produced using the strain the invention provides conditions capable of having a maximal body-fat reducing effect.

Abstract: A method of ultrafinely pulverizing oat bran and a beverage composition containing an effective oat bran component prepared using the method are provided. The method includes primarily pulverizing oat bran, and jetting the primarily pulverized oat bran powder at a high rate to collide against a freeze wall. The effective oat bran component in the beverage composition is extracted by adding warm water to ultrafinely pulverized oat bran powder obtained using the method and stirring the mixture.

Abstract: Disclosed herein are a method of and an apparatus for manufacturing cold noodles exhibiting the thin and chewy texture unique to fresh noodles, in a continuous manner through extrusion, by which the extruded noodle strips can be prevented from undergoing puffing, weight deviation and agglomeration, so as to increase the productivity. The cold noodles can be manufactured by kneading a formulated material with water to afford dough having a water content of 30˜45%; using an extruder to extrude the dough into individually separated strips through a die maintained at a low temperature, said dough being heated to a temperature sufficiently high to induce gelatination therein by frictional force attributable to shearing force of the extruder; and cutting the strips to a predetermined length and packaging the strips.