公开(公告)号：US20060068061A1

公开(公告)日：2006-03-30

申请号：US11017807

申请日：2004-12-22

申请人： Takeshi Nakazawa ,  Kumiko Shimazaki ,  Chie Aizawa ,  Noriyoshi Ichijo

发明人： Takeshi Nakazawa ,  Kumiko Shimazaki ,  Chie Aizawa ,  Noriyoshi Ichijo

IPC分类号： A23L1/20

CPC分类号： A23C11/106 ,  A23L11/09

摘要： The method is capable of easily producing soybean-dairy food, which can be well digested and absorbed in human bodies. The method comprises the steps of: mixing koji into soybean milk; and hydrolyzing components of the soybean milk with a koji-derived enzyme.

摘要翻译： 该方法能够容易地生产可以很好地消化和吸收人体的大豆乳制品。 该方法包括以下步骤：将曲调到豆浆中; 并用曲霉素酶水解豆奶的成分。

公开(公告)号：US20050202122A1

公开(公告)日：2005-09-15

申请号：US10795421

申请日：2004-03-09

申请人： Noriyoshi Ichijo ,  Takeshi Nakazawa ,  Hirokuni Kitajima ,  Chie Aizawa

发明人： Noriyoshi Ichijo ,  Takeshi Nakazawa ,  Hirokuni Kitajima ,  Chie Aizawa

IPC分类号： A23K1/00

CPC分类号： A23L2/52 ,  A23L11/07 ,  A23L11/09 ,  A23L33/175

摘要： The method of the present invention is capable of manufacturing a food material, which is made from soybeans including much γ-aminobutyric acid and which can be widely used. The method of manufacturing a food material including much γ-aminobutyric acid comprises a step of incubating lactic acid bacteria having glutamic acid decarboxylase in a medium, which is made from steamed soybeans including glutamic acid or salt of glutamic acid.

摘要翻译： 本发明的方法能够制造由包含大量γ-氨基丁酸的大豆制成并可广泛使用的食品材料。 包含大量γ-氨基丁酸的食品的制造方法包括将培养基中含有谷氨酸脱羧酶的乳酸菌培养于包含谷氨酸或谷氨酸的蒸amed豆的培养基中的工序。

公开(公告)号：US20050031766A1

公开(公告)日：2005-02-10

申请号：US10873236

申请日：2004-06-23

申请人： Noriyoshi Ichijo ,  Takehiro Nishida ,  Masayuki Arii ,  Akio Obata

发明人： Noriyoshi Ichijo ,  Takehiro Nishida ,  Masayuki Arii ,  Akio Obata

IPC分类号： A23L5/20 ,  A23L11/00 ,  A21D2/00

CPC分类号： A23L11/09 ,  A23L5/20 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/2116

摘要： The purpose of the present invention is to obtain miso with good flavor containing large quantities of isoflavone compounds, which has decreased bitter taste derived from the isoflavone. The present invention relates to miso with good flavor containing large quantities of isoflavone compounds, which is produced by adding 0.1% to 5.0% (W/W) isoflavone compounds (e.g., genistin, daidzin, and glycitin, and aglycons of these compounds including genistein, daidzein, glycitein, and the like) and dried and fermented fish such as dried bonito or boiled-dried fish or a treated product thereof (e.g., a hot water extract of dried and fermented fish or an alcohol extract of dried and fermented fish) to miso, and relates to a method for producing the same.

摘要翻译： 本发明的目的是获得含有大量异黄酮化合物的味道良好的口味，其异黄酮的苦味降低。 本发明涉及含有大量异黄酮化合物的味道良好的味噌，其通过加入0.1％至5.0％（W / W）异黄酮化合物（例如，染料木黄酮，黄豆苷苷和大豆蛋白以及包括染料木黄酮的这些化合物的糖苷酸） ，黄豆苷原，黄豆黄素等）和干燥的发ed鱼如干bon鱼或煮熟的鱼或其经处理的产品（例如干燥和发酵的鱼的热水提取物或干燥和发酵的鱼的醇提取物） 并且涉及其制造方法。