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    Food containing wheat germ obtained from wheat seed and process for producing the same
    33.
    发明申请
    Food containing wheat germ obtained from wheat seed and process for producing the same 审中-公开
    含有从小麦种子获得的小麦胚芽的食物及其生产方法

    公开(公告)号：US20070154594A1

    公开(公告)日：2007-07-05

    申请号：US10584317

    申请日：2004-12-21

    申请人： Yoshihiro Okada ,  Makoto Kihara ,  Kazutoshi Ito

    发明人： Yoshihiro Okada ,  Makoto Kihara ,  Kazutoshi Ito

    IPC分类号： A23L1/10

    CPC分类号： A23L7/20 ,  A23L7/152

    摘要： A processing method is disclosed that provides food or food products which include high oligosaccharide contents by using malt of one or more of wheat, barley, oats and rye as a part of materials for the food or food products. It is possible to provide food or food products which include a high oligosaccharide like high functional oligosaccharide such as maltotriose, maltotetraose, maltopentaose and maltohexaose contents, not by adding the oligosaccharide itself but by using malt obtained by a germination step, in which step seed of one or more of wheat, barley, oats and rye as a part of materials for food or food products are soaked in water or hot water for a predetermined time.

    摘要翻译： 公开了一种加工方法，其通过使用小麦，大麦，燕麦和黑麦中的一种或多种的麦芽作为食品或食品的材料的一部分来提供包括高寡糖含量的食品或食品。 可以提供包括高寡糖如麦芽三糖，麦芽四糖，麦芽五糖和麦芽六糖含量的高寡糖的食品或食品，而不是通过加入寡糖本身，而是使用通过发芽步骤获得的麦芽，其中步骤种子 一种或多种小麦，大麦，燕麦和黑麦作为食品或食品的一部分材料浸泡在水或热水中预定的时间。

    Functional component-enriched barley malt rootlets and process for producing the same
    34.
    发明申请
    Functional component-enriched barley malt rootlets and process for producing the same 审中-公开
    功能成分富含大麦麦芽根及其生产方法

    公开(公告)号：US20070148317A1

    公开(公告)日：2007-06-28

    申请号：US10583869

    申请日：2004-12-21

    申请人： Makoto Kihara ,  Yoshihiro Okada ,  Kazutoshi Ito

    发明人： Makoto Kihara ,  Yoshihiro Okada ,  Kazutoshi Ito

    IPC分类号： A23L1/216

    CPC分类号： A61K36/899 ,  A23L7/20 ,  A23L33/175 ,  A23L33/21 ,  A61K36/8998 ,  A61K2300/00

    摘要： A processing method is disclosed that provides malt root of wheat, barley, oats and rye including lots of functional ingredients such as free amino acids or dietary fibers. In more detail, the processing methods provide food or food products, medical products and cosmetic products having high functionality, in which products are provided by processing malt root or extracting functional ingredients from malt root, then using the processed malt or the extracted products as a part of manufacturing materials of food or food products, medical products and cosmetic products. Functional ingredients such as free amino acids like GABA or dietary fibers like β-glucan can be increased by controlling the germination time appropriately, drying or roast-dry temperature appropriately, and both of time of germination and drying or roast-dry temperatures appropriately during soaking, germination and roast-dry processes of malt. Also, extracts of functional ingredients such as free amino acids like GABA or dietary fibers like β-glucan in the extract solution can be increased by optimizing the extraction temperature of malt root in the extract solvent. Therefore, using malt root and its extract obtained by performing the above controls as a part of manufacturing materials, food or food products, medical products and cosmetic products including lots of functional ingredients, and their processing methods can be provided.

    摘要翻译： 公开了一种加工方法，其提供小麦，大麦，燕麦和黑麦的麦芽根，包括许多功能成分如游离氨基酸或膳食纤维。 更详细地说，加工方法提供具有高功能性的食品或食品，医疗产品和化妆品，其中通过加工麦芽根或从麦芽根提取功能成分提供产品，然后使用加工的麦芽或提取的产物作为 部分食品或食品，医疗产品和化妆品的制造材料。 功能成分如游离氨基酸如GABA或膳食纤维如β-葡聚糖可以通过适当控制发芽时间，适当干燥或烘干温度，以及在浸泡期间适当地发芽和干燥或烘干温度两者 ，麦芽的发芽和烘干过程。 此外，通过优化萃取溶剂中麦芽根的提取温度，可以提高功能成分如游离氨基酸如提取液中的GABA或膳食纤维如β-葡聚糖的提取物。 因此，可以提供通过进行上述控制而获得的麦芽根及其提取物作为制造材料的一部分，可以提供包括许多功能成分的食品或食品，医疗产品和化妆品以及它们的加工方法。

    Foods containing large amount of functional components and method of producing the same
    35.
    发明申请
    Foods containing large amount of functional components and method of producing the same 审中-公开

    公开(公告)号：US20070148299A1

    公开(公告)日：2007-06-28

    申请号：US10583866

    申请日：2004-12-21

    申请人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

    发明人： Makoto Kihara ,  Yoshihiro Okada ,  Osamu Ishikawa ,  Kazutoshi Ito

    IPC分类号： A21D10/00

    CPC分类号： A23L33/175 ,  A21D2/38 ,  A21D13/04 ,  A21D13/40 ,  A21D13/60 ,  A23L7/109 ,  A23L7/13 ,  A23L7/152 ,  A23L7/197 ,  A23L7/20 ,  A23L33/105

    摘要： Processing methods that provide food or food materials including high functional ingredients contents are disclosed. By using seeds of one or more of wheat, barley, oats and rye soaked in water or hot water, or the processed products of germinated barley or malt as food materials, without using functional ingredients like amino acids as additives, functional ingredients contents like GABA or targeted other free amino acids in foods are increased during the manufacturing process of foods. Also, for not only food or food products with processed products of one or more of wheat, barley, oats and rye but also food or food products with non-processed wheat, barley, oats and rye or food or food products with usual raw material of grains, it is provided that food or food products included high functional ingredients contents or their processing methods by controlling the manufacturing process of food or food products. By including processed product of one or more of wheat, barley, oats and rye like soaked products of malt or germinated barley or seeds of one or more of wheat, barley, oats and rye which are controlled with the germination day depending on the targeted free amino acids or dietary fibers to foods materials, free amino acids contents or GABA content can be increased during the fermentation process or the aging process of the manufacturing process of food or food products. As a result, food or food products including increased free amino acids and GABA contents without using amino acids or GABA as additives and their manufacturing processes are provided. Also, functional ingredients contents are increased by controlling temperature during the fermentation process or the aging process for manufacturing food or food products with non-processed barley like barley flour in usual materials of foods (not using processed products of one or more of wheat, barley, oats and rye), or food or food products with usual materials of grains.