[Problem] To provide a natto container which can be manufactured at a relatively low cost and does not produce superfluous waste when used, whilst also enabling natto seasoning, stored in the container, to be easily discharged without dirtying the surrounding area. [Solution] A food container (11) according to the present invention comprises a container main body (22) having a food-storing recessed section (25), and a lid (23) which covers an opening (26) in the container main body (22) and which is made of foamed resin. Seasoning-storing recessed sections (32), having a swollen shape, are provided on the inner surface (23b) of the lid (23). A rupture groove (31), which connects with the seasoning-storing recessed sections (32), is provided in the lid (23). Within the lid (23), sections (38) to be operated, raised toward the lid outer-surface (23a) side, are arranged so as to oppose one-another, on either side of the rupture groove (31). A sealing material (13), for covering and sealing openings in the seasoning-storing recessed sections (32) is provided on the lid outer-surface (23a) side. The rupture groove (31) ruptures when the sections (38) to be operated are operated from the lid outer-surface (23a) side, generating a distortion in the rupture groove (31).
B65D 85/50 - Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
B65D 51/28 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
2.
FERMENTED SOYBEAN CONTAINER, FERMENTED SOYBEANS IN CONTAINER AND METHOD FOR MANUFACTURING SAME
[Problem] To provide a fermented soybean container in which even though extra waste is unlikely to be produced at the time of use and relatively low-cost production is possible, seasoning for fermented soybeans stored in the fermented soybean container can be easily discharged without contaminating surrounding areas. [Solution] A fermented soybean container (11) of the present invention has a structure in which a container body (22) made from resin foam and having a fermented soybean storage concave portion (25), and a lid body (23) covering an opening (26) of the container body (22) are coupled via a hinge portion (24). The lid body (23) is provided with seasoning storage concave portions (32) formed so as to protrude to a lid body inner surface (23b) side. A fold-scheduled line (L1) for folding the lid body (23) inward to a lid body outer surface (23a) side is set on the lid body (23). The lid body (23) is provided with a cleavage groove (31) that is communicated with the seasoning storage concave portions (32) across the fold-scheduled line (L1). A seal member (13) for covering and sealing openings of the seasoning storage concave portions (32) is provided on the lid body outer surface (23a) side. When the lid body (23) is folded inward along the fold-scheduled line (L1), the cleavage groove (31) is cleaved on a fold-scheduled line transverse point (35) of the cleavage groove (31).
B65D 85/50 - Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
B65D 51/28 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials
3.
PACKAGED NATTO AND METHOD OF MANUFACTURING THE SAME
Disclosed is packaged natto (fermented soy beans), wherein a seasoning, which has not been individually packaged and that fills a seasoning storage part, does not leak out during the transportation process. In addition, the seasoning can easily be transferred to the natto storage side, and the seasoning can be dispersed evenly throughout the natto. The packaged natto (1) comprises a natto container (2), inside which is stored natto (5) and seasoning (6). The natto container (2) comprises a container body (2a) having a natto storage part (3) and a seasoning storage part (4); and a lid (2b) that covers the container body (2a). The seasoning (6) used is in a gelatinous state, and comprises xantham gum and/or locust bean gum. The gelatinous seasoning (6) is stored inside the seasoning storage part (4) of the natto container (2) without being packaged individually.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
4.
LIQUID SEASONING PACKED IN STORAGE CONTAINER AND METHOD OF ACHIEVING ENRICHED OR LONG-LASTING CITRUS JUICE-LIKE FEELING
Disclosed is a liquid seasoning packed in a storage container by which an enriched or long-lasting citrus juice-like feeling can be economically achieved without exerting any undesirable effects on the flavor of the liquid seasoning packed in a storage container.A liquid seasoning packed in a storage container which comprises 10% to 59% (weight/weight) of soy sauce, 1% to 13% (weight/weight) of citrus juice, 5% by weight to 15% by weight of salt and 0.05% by weight to 2.5% by weight of acetic acid. This seasoning is characterized by further comprising 0.0003% by weight to 0.01% by weight of a thiamine compound.
It is intended to provide a method of improving the strength of the characteristic and refreshing sourness derived from acetic acid and preventing the lowering of the sourness with the passage of time in rice vinegar, seasonings containing the same and foods and drinks produced by using the same. Namely, a rice vinegar characterized by containing ethyl 3-methylthiopropionate at a concentration ranging from 0.006 to 0.2 ppb is provided.
It is intended to develop a safe and stable novel acidic heteropolysaccharide produced by an acetic acid bacterium in which the safety has been historically confirmed and a method for producing the same. The novel acidic heteropolysaccharide characterized by being extracted from a culture medium supernatant of Acetobacter xylinum strain NCI1005 (FERM BP-10415) with ethanol, containing glucose, galactose, mannose and glucuronic acid as major constituents, and having a constituent sugar ratio of glucose : galactose : mannose : glucuronic acid = 5:1:1:1 and the method for producing the same are provided.
It is intended to develop a safe composition capable of improving/ promoting the vascular endothelial function or preventing a decrease in the vascular endothelial function. The invention relates to a food or a pharmaceutical composition for improving/promoting the vascular endothelial function or preventing a decrease in the vascular endothelial function by oral intake, which contains at least one member selected from acetic acid, an acetate ion and an acetate as an active ingredient.
[PROBLEMS] To provide a Bacillus natto strain that is suitable for the production of soft natto (a fermented soybean product). [MEANS FOR SOLVING PROBLEMS] A Bacillus natto strain that is suitable for the production of soft natto is provided by separating Bacillus natto strains from chungkookjang, which is a fermented food having been taken in Korea, and selecting an appropriate Bacillus natto strain using the threading and hardness of natto as indications. Different from the existing Bacillus natto strains, this Bacillus natto strain is characterized by being capable of softening natto with the progress of the fermentation. Also, it is intended to provide a method of producing soft natto by using the above-described Bacillus natto strain and the soft natto produced by this production method.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
It is intended to provide a grain processed product (steamed rice, boiled noodles, rice cakes or the like) excellent in an antiseptic property (preservation) and has reduced acid smell, an agent for improving grain processing to be used for the production of the grain processed food product, and a method for reducing acid smell of the grain processed food product. The invention provides a grain processed food product, characterized by containing 0.01 to 0.06% by mass of acetic acid and 0.00001 to 0.001% by mass of α-ethylglucoside; an agent for improving grain processing which is used for the production of the grain processed food product and containing acetic acid and α-ethylglucoside; and a method for reducing acid smell of acetic acid in the grain processed food product by adding α-ethylglucoside to a grain processed food product containing 0.01 to 0.06% by mass of acetic acid in an amount of 0.00001 to 0.001% by mass of the grain processed food product.
It is intended to discover a substance with a sweet taste independent of pH and to provide a novel composition with a sweet taste characterized by containing the substance. The invention provides an NAS mutant characterized by having a sweet taste independent of pH in the case of combination with a polypeptide NBS mutant by causing mutation of substitution or deletion of one or several amino acids among the amino acid residues constituting a polypeptide NAS; an NBS mutant characterized by having a sweet taste independent of pH in the case of combination with a polypeptide NAS mutant by causing mutation of substitution or deletion of one or several amino acids among the amino acid residues constituting a polypeptide NBS; a dimer comprising a combination of the NAS mutant and the NBS mutant; a recombinant vector containing a gene encoding an NAS mutant and an NBS mutant; and a transformant containing the vector.
It is intended to provide a process for producing a vinegar in which the characteristic unpleasant smell inherent to vinegars using a material containing rice bran is relieved and which is thus widely usable in drinking, cooking and so on; and the vinegar produced by this method. A process for producing a vinegar using a material containing rice bran wherein the characteristic unpleasant smell is relieved by blending ammonia at a ratio of from 40 to 250 mg/100 ml, preferably from 100 to 200 mg/100 ml, and saccharides at a ratio of from 5 to 50 g/100 ml into the vinegar; the vinegar produced by this process; and a food and a drink containing the same.
[PROBLEMS] To provide a composition for cartilage protection which has a high safety and an improved cartilage protection effect. [MEANS FOR SOLVING PROBLEMS] A composition for cartilage protection characterized by comprising, as the active ingredient, water-soluble heteropolysaccharides produced by an acetic acid bacterium (for example, an acetic acid bacterium belonging to the genus Acetobacter), preferably water-soluble heteropolysaccharides AX-1 and/or water-soluble heteropolysaccharides AM-2 or decomposition products (for example, degradation products) of these polysaccharides. This composition is also usable as a food, a drink and/or a drug.
C08B 37/00 - Preparation of polysaccharides not provided for in groups ; Derivatives thereof
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
It is intended to provide a melanogenesis inhibitory composition having a high safety and an elevated efficacy when administered internally (oral administration, injection, etc.) or externally (application to the skin, patch, etc.), and a whitening method with the use of this melanogenesis inhibitory composition. Namely, a melanogenesis inhibitory composition characterized by containing the cellular contents of an acetic acid bacterium as the active ingredient; and a whitening method characterized by comprising internally and/or externally administering the melanogenesis inhibitory composition.
A61K 8/99 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
A61Q 19/02 - Preparations for care of the skin for chemically bleaching or whitening the skin
14.
GENE ASSOCIATED WITH FOAM FORMATION OF ACETIC ACID BACTERIUM, ACETIC ACID BACTERIUM BRED BY MODIFYING THE GENE AND METHOD FOR PRODUCING VINEGAR USING THE ACETIC ACID BACTERIUM
It is intended to provide a method for suppressing foam formation by identifying a gene associated with foam formation during acetic acid bacterial culture and decreasing or deleting the function of a protein encoded by the gene; a method for more efficiently producing vinegar containing a high content of acetic acid by using an acetic acid bacterium with which foam formation is suppressed by employing the method; and vinegar produced by the production method. The acetic acid bacterium with which foam formation is suppressed by obtaining a gene encoding a protein associated with foam formation during acetic acid bacterial culture, and modifying the gene thereby altering the function of the protein associated with foam formation such that the function is decreased or deleted was obtained. Further, the method for efficiently producing vinegar containing a higher content of acetic acid using the acetic acid bacterium is provided.
Disclosed are: a method for producing a vinegar usable for wide variety of application purposes including drinking and cooking, which can reduce a characteristic, unpleasant odor of a vinegar produced from a raw material containing a sugar; and a vinegar produced by the method. Specifically disclosed are: a method for producing a vinegar by using a raw material containing a sugar, which is characterized by adding a saccharified solution which has been isomerized to the vinegar so that the vinegar has a sugar content of 8 to 50 w/v% and a fructose content of 3 w/v% or more; and a vinegar produced by the method.
[PROBLEMS] To grow or develop a Natto bacterium which can reduce the amount of ammonia which is usually produced in a Natto product in a large quantity and rapidly during the course of distribution of the Natto product under high temperature conditions, and to provide a method for producing a Natto which can stay flesh, causes no re-fermentation, produces ammonia at a low concentration, and has no smell of ammonia by using the Natto bacterium. [MEANS FOR SOLVING PROBLEMS] Disclosed is a Natto bacterium which is reduced in the ability of utilizing urea and the ability of utilization of proline. Specifically, the Natto bacterium has an urea utilization rate of 15% or less and a proline utilization rate of 5% or less. Also disclosed is a Natto bacterium having the deletion of an urease gene and a glutamate dehydrogenase gene and therefore having the decrease or loss of the activities of an urease and a glutamate dehydrogenase. Specifically, the Natto bacterium has an urease activity of 40 units/mg protein or less and a glutamate dehydrogenase activity of 140 units/mg protein or less. For example, a Natto having an ammonia concentration of less than 40 ppm can be produced by using each of the Natto bacteria.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
C12N 1/21 - Bacteria; Culture media therefor modified by introduction of foreign genetic material
GENE INVOLVED IN QUORUM-SENSING SYSTEM OF ACETIC ACID BACTERIUM, ACETIC ACID BACTERIUM HAVING MODIFICATION OF THE GENE AND GROWN, AND METHOD FOR PRODUCTION OF VINEGAR BY USING THE ACETIC ACID BACTERIUM
A gene involved in the acetic acid fermentation ability can be obtained. The acetic acid fermentation ability of an acetic acid bacterium can be improved by decreasing or eliminating the function of a protein encoded by the gene. Provided is a method for producing a vinegar having a higher acetic acid concentration with high degree of efficiency. Specifically, a gene encoding an acyl homoserine lactone synthase or an acyl homoserine lactone receptor transcription factor which is involved in the quorum-sensing of an acetic acid bacterium is obtained. The gene is modified so as to cause the decrease or elimination of the function of the quorum-sensing system in an acetic acid bacterium, thereby producing an acetic acid bacterium having a remarkably improved acetic acid fermentation ability. Provided is a method for producing a vinegar having a high acetic acid concentration with efficiency by using the acetic acid bacterium.
Disclosed is an appetite suppressive composition which ensures to suppress the appetite, is highly safe, and is not harmful to the environment. Specifically disclosed is an appetite suppressive composition comprising, as an active ingredient, a product produced by treating a saccharified rice residue and/or an alcoholic fermentation residue with a protease, preferably an endopeptidase, more preferably a serine protease, still more preferably a serine protease which is produced by using a microorganism belonging to the genus Bacillus and/or a microorganism belonging to the genus Aspergillus.
It is intended to provide a composition for inhibiting muscle damage which has high safety and a more potent effect on inhibiting muscle damage. The invention provides the composition for inhibiting muscle damage characterized by containing, as an active ingredient, a lipid-soluble organic solvent extract of an acetic acid bacterium, preferably an ethyl acetate extract of an acetic acid bacterium, an acetic acid bacterial alkali-stable lipid, N-acylsphinganine, sphinganine, an aminolipid, or a terpenoid compound. Further, the invention provides the composition for inhibiting muscle damage characterized by containing, as an active ingredient, a lipid-soluble organic solvent extract of vinegar, preferably an ethyl acetate extract of vinegar.
It is intended to provide a substance which is a safe material such as a food component or an extract of a natural material and has a strengthened effect of improving the brain function (i.e., an effect of improving the metabolism of a monoamine that is a brain neurotransmitter and relieving decline in memorizing and learning abilities caused by lowering in the function of acetylcholinergic nerve). Namely, a composition for improving the brain function characterized by containing, as the active ingredient, an alkali-stable lipid originating in an acetic acid bacterium, i.e., N-acylsphinganine or N-2’-hydroxypalmitoyl-sphinganine.
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
21.
HIGH-VITAMIN B2-PRODUCING BACILLUS NATTO AND NATTO PRODUCED USING THE BACILLUS NATTO
It is intended to provide a method for producing natto with increased vitamin B2 content by breeding and developing a Bacillus natto with an improved vitamin B2 productivity and producing natto using the Bacillus natto; and the natto. A Bacillus natto capable of producing natto with increased vitamin B2 content can be obtained by selecting the Bacillus natto with an improved vitamin B2 productivity after giving a histidine analog-resistant property or a histidine requiring property to a Bacillus natto. Further, a method for producing natto with increased vitamin B2 content by producing the natto using the Bacillus natto and the natto produced by the production method are provided.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
It is intended to provide a liquid seasoning which has no undesirable fishy smell regardless of a dried fish powder contained therein, is excellent in texture and appearance and can fully present the flavor and taste of the dried fish even after a heating step. Namely, a liquid seasoning characterized in that the content of a dried fish powder having a size of 0.5 mm or more but not more than 5 mm is 0.5% by mass or more but not more than 5% by mass per 7% by mass of the salt content in the liquid seasoning. In the case of containing a dried fish powder having a size of not more than 0.3 mm, it is preferable that the content thereof is lessthan 0.3% by mass based on the liquid seasoning. It is also preferable that the fat content of the dried fish powder is less than 7% by mass.
It is intended to provide a process whereby various types of vinegars can be efficiently produced within a short period of time. Namely, a process for producing a vinegar via fermentation with the use of fermentation tanks for submerged culture, characterized by comprising: the step wherein a first fermentation tank for fermenting an acetic acid fermentation liquor providing a fermenting bacterium (hereinafter called 旜the vinegar starter fermentation liquor”) and one or more second fermentation tanks that are connected to the first fermentation tank in such a manner as to allow the transfer of the liquor in the first fermentation tank thereinto are employed as fermentation tanks and the vinegar starter fermentation liquor is fermented in the first fermentation tank; the step of transferring the vinegar starter fermentation liquor into the second fermentation tank(s) when the acid-producing speed (in terms of acetic acid) of the vinegar starter fermentation liquor in the first fermentation tank attains 0.5 g/L/hr or more; the step of initiating aeration in the second fermentation tank(s) within 10 minutes after the initiation of the liquid transfer; and the step of adding a starting material for fermentation appropriate for the type of the vinegar to be produced in the second fermentation tank to the vinegar starter fermentation liquor and conducting acetic acid fermentation.
It is intended to develop an excellent process for masking the greenish smell characteristic to an acetic acid fermented tomato liquor or tomato vinegar and thus provide an excellent tomato vinegar which is widely usable in various dishes. Namely, a process for producing a tomato vinegar characterized in that use is made of a starting tomato material which is prepared by adding from 0.3 to 3 weight/volume % of free glutamic acid to tomato and heating to give an absorbance at 420 nm of from 20 to 75. Use of the tomato vinegar obtained by this production process, which has a mild sourness and the natural flavor with no greenish smell, makes it possible to produce various seasonings having favorable flavor such as a tomato ketchup, a mayonnaise, a dressing, a gyoza (meat dumpling) sauce, a subuta (sweat-sour pork) sauce, a noodle sauce, a steak sauce, a ponzu sauce and a sushi sauce, vinegar drinks and so on.
[PROBLEMS] To provide a method for efficient production of an acetic acid bacterium-type ceramide which is expected to have physiological activities such as an activity of making the skin beautiful, by increasing the content of ceramide in an acetic acid bacterium. [MEANS FOR SOLVING PROBLEMS] Provided is a method for increasing the content of an acetic acid bacterium-type ceramide, which can increase the content of acetic acid bacterium-type ceramide in an acetic acid bacterium to a level higher by 10 to 30 times than that in an untreated acetic acid bacterium. The method comprises maintaining an acetic acid bacterium after culture at pH 2.0 to 8.0 and a temperature ranging from 4 to 70˚C for a period ranging from 3 hours to 7 days. The acetic acid bacterium used in the method is preferably Acetobacter malorum strain NCI1683 (FERM BP-10595) or Gluconacetobacter hansenii strain NCI1468 (FERM BP-10596).
It is intended to provide a means for producing a high extract vinegar with a preferred aroma as a vinegar in which the flavor of raw material remains without limiting the amino acid degree or the ratio of unfermentable sugar in high extract conditions and it is intended to provide a means capable of producing such a high extract vinegar without causing reduction in fermentation efficiency. When a vinegar with an extract concentration of 3 to 13% (w/v) is fermentatively produced, a high acid degree fermentation utilizing bacterium is used. Further, during fermentation, the concentration of extract in a fermentation liquid is increased at a rate of 5.0% (w/v) or less per hour.
An object of the invention is to provide a method for producing a vinegar in which a peculiar and unpleasant odor of the vinegar produced by using a raw material containing rice bran is mitigated and the vinegar can be applied to a wide range of uses such as for drinking and cooking, and a vinegar produced by the method. The invention provides the method for producing a vinegar using a raw material containing rice bran in which a peculiar and unpleasant odor of the vinegar is mitigated by incorporating 5-acetoxymethyl furfural in the vinegar at a final concentration of 0.5 to 50 ppm, the vinegar produced by the method and a food or drink containing the same.
⏧PROBLEMS] To provide a highly safe composition which can activate a peroxisome proliferator-activated receptor (PPAR) to thereby improve the lipid metabolism and therefore can be used for treatment, prevention or amelioration of diabetes, hyperlipemia or obesity. ⏧MEANS FOR SOLVING PROBLEMS] Disclosed is a composition comprising, as an active ingredient, an extract of at least one lactic acid bacterium with an organic solvent, wherein the at least one lactic acid bacterium is selected from lactic acid bacteria belonging to the genus Lactobacillus such as Lactobacillus helveticus ATCC 1120 strain, Lactobacillus amylovorus ATCC 33620 strain, Lactobacillus pentosus ATCC 8041 stain, Lactobacillus curvatus ATCC 25601 strain, Lactobacillus gasseri ATCC 33323 strain, Lactobacillus reuteri ATCC 23272 strain, Lactobacillus fructivorans NCI 9040 strain (FERM BP-10481) and Lactobacillus acetotolerans ATCC 43578 strain. The composition can activate a PPAR to induce the expression of a &bgr;-oxidase for a lipid, thereby improving the lipid metabolism. Therefore, the composition can be used for treatment, prevention or amelioration of diabetes or the like.
A61P 43/00 - Drugs for specific purposes, not provided for in groups
29.
GENE RELATED TO GROWTH PROMOTING FUNCTION OF ACETIC ACID BACTERIUM, ACETIC ACID BACTERIUM BRED USING THE GENE AND METHOD FOR PRODUCING VINEGAR USING THE ACETIC ACID BACTERIUM
The invention obtains a novel gene encoding a protein having a growth promoting function of acetic acid bacterium in the presence of a high concentration of acetic acid, develops an acetic acid bacterium in which a high concentration of acetic acid fermenting ability is improved by enhancing the growth promoting function of acetic acid bacterium, and provides a method for producing vinegar which contains a high concentration of acetic acid efficiently in a short period of time using the acetic acid bacterium. By a method of obtaining a gene having the growth promoting function of acetic acid bacterium in the presence of acetic acid by obtaining a gene of a soluble protein which is not insolubilized after a homogenate of acetic acid bacterium is exposed to a high concentration of acetic acid, a novel gene having a function to improve the growth promoting function at a practical level was cloned from a practical acetic acid bacterium belonging to the genus Gluconacetobacter. In a transformant strain in which the gene was introduced to an acetic acid bacterium, a significant growth promoting effect was confirmed when the transformant was cultured in the presence of acetic acid and ethanol.
C12N 15/00 - Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
C07K 14/195 - Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria
C12J 1/04 - Vinegar; Preparation or purification thereof from alcohol
C12N 1/21 - Bacteria; Culture media therefor modified by introduction of foreign genetic material
The object is to provide a safe composition which has an anti-fatigue effect and can alleviate chronic fatigue syndrome, and can prevent the death from overwork. Disclosed is an anti-fatigue composition effective for chronic fatigue. The composition comprises at least one component selected from acetic acid, an acetate ion and an acetate salt as an active ingredient.
It is intended to provide a process for producing black vinegar, which is rich in saccharides originating in rice and barley but free from sedimentation, and the black vinegar produced by this process. Namely, a process for producing black vinegar which contains from 8 to 50% by volume of saccharides originating in rice and/or barley characterized by comprising mixing a saccharification liquor of rice and/or barley with a fermentation liquor containing spirit followed by acetic acid fermentation, and regulating the oxalic acid concentration in the final black vinegar product to 36 ppm or below, preferably 30 ppm or below. To lower the content of oxalic acid in the black vinegar, it is effective to store under stirring the saccharification liquor of rice and/or barley or the fermented liquor after the completion of the acetic acid fermentation. It is also intended to provide black vinegar produced by the above processes which scarcely suffers from sedimentation of oxalic acid salts and is suitable for drinking.
⏧PROBLEMS] To provide a fermentation tank of the aeration/agitation type by which aeration/agitation can be stably conducted even in a small liquid amount and the fermentation efficiency can be elevated. ⏧MEANS FOR SOLVING PROBLEMS] A fermentation tank of the aeration/agitation type (10) wherein a fermentation liquor (S) is filled in a tank (11) having a cylindrical body (12), a cover (13) and a bottom (15) provided respectively above and below the body (12), and then the fermentation liquor (S) is aerated/agitated by rotating self-suction agitation blades (18) provided at the center of the bottom (15) of the tank (11). In this fermentation tank, an inverted cone-shaped slope (14) is continuously formed between the lower opening (12b) of the body (12) and the outer periphery (15b) of the bottom (15) of the tank (11). The apex angle (&thetas;) of the original cone of this inverted cone-shaped slope (14) is adjusted to, for example, 90°.
It is intended to provide a novel artificial rice comprising vegetable protein which is produced from soybean employed as the main starting material, contains rich nutrients, can be cooked similarly to rice and has a soft texture just like as rice, and a method of producing the same. Namely, a method of producing an artificial rice comprising heating a starting material, which contains from 15 to 35% by weight of gluten on the dry basis and at least 40% by weight of a powdery soybean material on the dry basis, kneading the material in an extruder and then extruding it to thereby mold it into rice grain-like shape, characterized in that the moisture content of the material is from 30 to 70% by weight in the step of feeding the material into the barrel of the extruder, the temperature at the intermediate barrel part is adjusted to from 80 to 140°C and the die temperature at the frond edge of the barrel is adjusted to from 0 to 40°C; and an artificial rice produced by the above production method.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
An object of the invention is to provide a method for producing a high extract vinegar having preferred flavor as a vinegar while maintaining the taste of a raw material under a high extraction condition. The invention provides a method for producing a vinegar having an extract concentration of 6.0% by weight/volume or more and 55.0% by weight/volume or less, characterized in that in a method for producing a vinegar by deep fermentation, using a fermentation liquid in which acetic acid fermentation is continuously carried out at an extract concentration of 0.1% by weight/volume or more and less than 6.0% by weight/volume, and at an acetic acid producing rate of 0.5 g/L hr or more, acetic acid fermentation is carried out while increasing the extract concentration of the fermentation liquid to 6.0% by weight/volume or more and 55.0% by weight/volume or less, and there is no lag phase or the lag phase is controlled to be within 10 hours.
patents