JPH05161473A - Nutritive auxiliary food - Google Patents

Nutritive auxiliary food

Info

Publication number
JPH05161473A
JPH05161473A JP3328787A JP32878791A JPH05161473A JP H05161473 A JPH05161473 A JP H05161473A JP 3328787 A JP3328787 A JP 3328787A JP 32878791 A JP32878791 A JP 32878791A JP H05161473 A JPH05161473 A JP H05161473A
Authority
JP
Japan
Prior art keywords
proteinase
enzyme
acid
lipase
fermentation product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP3328787A
Other languages
Japanese (ja)
Inventor
Wataru Sakai
弥 酒井
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TANISAKE KK
Original Assignee
TANISAKE KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TANISAKE KK filed Critical TANISAKE KK
Priority to JP3328787A priority Critical patent/JPH05161473A/en
Priority to TW081109728A priority patent/TW217982B/zh
Priority to GB9225397A priority patent/GB2262213B/en
Priority to KR1019920023580A priority patent/KR930011885A/en
Priority to CA002084935A priority patent/CA2084935C/en
Priority to FR929214989A priority patent/FR2684847B1/en
Priority to IT002810A priority patent/ITMI922810A1/en
Priority to CN92114204A priority patent/CN1052862C/en
Priority to DE4241872A priority patent/DE4241872A1/de
Publication of JPH05161473A publication Critical patent/JPH05161473A/en
Priority to HK87895A priority patent/HK87895A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

PURPOSE:To provide a nutritive auxiliary fold containing a specific fermentation product, having an excellent immunological activity and containing nutrients such as sulfur-containing amino acids, unsaturated fatty acids and saccharides plentifully. CONSTITUTION:A base material (e.g. rice bran, wheat embryo bud, soybean or yam) containing vegetable proteins and vegetable lipids is treated with an enzyme such as lipase, protease or amylase, and the fermented product is filtered. The filtrate is added to a juice, candy, soy sauce, etc., to provide the objective food.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は栄養補助食品に関する。
詳細には、優れた免疫作用を有する含硫アミノ酸、不飽
和脂肪酸をはじめとして、糖類、ビタミン類など多種類
の栄養素を豊富に含む栄養補助食品に関する。This invention relates to dietary supplements.
More specifically, the present invention relates to a dietary supplement rich in various types of nutrients such as sulphur-containing amino acids and unsaturated fatty acids having excellent immunity as well as sugars and vitamins.

【０００２】[0002]

【従来の技術及び発明が解決しようとする課題】近年、
健康維持、健康増進を目的とした栄養補助食品が多く上
市されている。これらの栄養補助食品には、アミノ酸、
脂肪酸、ビタミン類、ミネラル類などの各種栄養素が含
まれており、該食品を摂取することにより、例えばリノ
ール酸などの脂肪酸の持つ降圧作用、アミノ酸の持つ血
管拡張作用など、各栄養素が保有する特有の作用が人体
に対して働き、健康維持、健康増進といった効果が得ら
れるようになっていた。2. Description of the Related Art In recent years,
Many nutritional supplements for the purpose of maintaining and promoting health are on the market. These dietary supplements include amino acids,
Contains various nutrients such as fatty acids, vitamins, and minerals. By ingesting the food, for example, the hypotensive action of fatty acids such as linoleic acid and the vasodilatory action of amino acids Has been working on the human body, and the effects of maintaining health and promoting health have been obtained.

【０００３】本発明者は、米糠、麦、大豆といった植物
性タンパク質及び植物性脂質を豊富に含む基質の発酵生
成物についての研究を通して、該発酵生成物中に含まれ
る含硫アミノ酸、不飽和脂肪酸が優れた免疫作用を有
し、人体に対し極めて有効であることを見い出し、本発
明を完成するに至ったのである。The present inventor has conducted research on a fermentation product of a substrate rich in plant proteins and plant lipids such as rice bran, wheat, and soybean, and thus has a sulfur-containing amino acid and an unsaturated fatty acid contained in the fermentation product. It has been found that the compound has an excellent immune effect and is extremely effective for the human body, and thus completed the present invention.

【０００４】[0004]

【課題を解決するための手段】即ち、請求項１記載の発
明は、「植物性タンパク質及び植物性脂質を含有する基
質に酵素を作用させることにより得られる発酵生成物を
含有することを特徴とする栄養補助食品」をその要旨と
するものである。[Means for Solving the Problems] That is, the invention according to claim 1 is characterized by containing a fermentation product obtained by reacting an enzyme with a substrate containing a vegetable protein and a vegetable lipid. "Nutritional supplements" are the main points.

【０００５】請求項２記載の発明は、「酵素がリパーゼ
とプロテナーゼであることを特徴とする栄養補助食品」
をその要旨とするものである。The invention according to claim 2 is "a dietary supplement characterized in that the enzymes are lipase and proteinase".
Is the gist.

【０００６】請求項３記載の発明は、「酵素がリパー
ゼ、プロテナーゼ及びアミラーゼであることを特徴とす
る栄養補助食品」その要旨とするものである。[0006] The invention according to claim 3 is the gist of "a dietary supplement characterized in that the enzyme is a lipase, a proteinase and an amylase".

【０００７】請求項４記載の発明は、「酵素が麹菌によ
り生産される酵素であることを特徴とする栄養補助食
品」をその要旨とするものである。[0007] The gist of the invention according to claim 4 is "a dietary supplement characterized in that the enzyme is an enzyme produced by Aspergillus oryzae".

【０００８】本発明の栄養補助食品において基質として
は、植物性タンパク質と植物性脂質とを含有するもので
あれば何でもよく、例えば米糠、酒粕、小麦胚芽、ふす
ま、蕎麦玄殻、稗玄殻などの穀物類、大豆、おから、豆
乳、小豆、きな粉、コーヒー粕などの豆類、長芋、自然
薯、里芋などの芋類の他、紅茶粕、蜂蜜、胡麻、ピーナ
ッツ、蓮の実、明日葉、紫蘇、わかめ、昆布などが挙げ
られる。特に米糠、酒粕、ふすま、コーヒー粕、小麦胚
芽、胡麻、おから、大豆、小豆などは含硫アミノ酸、不
飽和脂肪酸が等分に含まれており、これらの物質が免疫
性を有することから好ましい。[0008] In the dietary supplement of the present invention, the substrate may be any as long as it contains a vegetable protein and a vegetable lipid, such as rice bran, sake lees, wheat germ, bran, buckwheat husks, and husks. Grains, soybeans, okara, soymilk, red beans, kinako, beans such as coffee meal, potatoes such as yam, natural potatoes, taro, tea meal, honey, sesame, peanuts, lotus seeds, tomorrow leaves, shiso , Seaweed, kelp, etc. In particular, rice bran, sake lees, bran, coffee meal, wheat germ, sesame, okara, soybeans, adzuki beans, etc. contain sulfur-containing amino acids and unsaturated fatty acids in equal parts, and these substances are preferred because they have immunity. ..

【０００９】酵素としては、少なくとも基質中の植物性
タンパク質を分解する作用を持つ酵素と植物性脂質を分
解する作用を持つ酵素とが必要であり、具体的にはリパ
ーゼとプロテナーゼであり、その他にアミラーゼなどの
酵素も加えることができる。又、リパーゼ、プロテナー
ゼ、アミラーゼの他に多種類の酵素を生体内で生産する
機能を持つ麹菌を用いることもできる。As the enzyme, at least an enzyme having an action of decomposing a plant protein in a substrate and an enzyme having an action of decomposing a plant lipid are required, and specifically, a lipase and a proteinase, and others. Enzymes such as amylase can also be added. Further, koji mold having a function of producing various kinds of enzymes in vivo in addition to lipase, proteinase and amylase can be used.

【００１０】プロテナーゼとしては、最適作用値がｐＨ
９〜１３のアルカリ性プロテナーゼが最も好ましい。ア
ルカリ性プロテナーゼとしては、バチルス（Ｂａｃｉｌ
ｌｕｓ）菌株から得られるプロテナーゼ、バチルス・ス
ブティリス（Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｒｓ）か
ら得られるプロテナーゼ、バチルス・ソヘニホルミス
（Ｂａｃｉｌｌｕｓ ｌｉｃｈｅｎｉｆｏｒｍｉｓ）か
ら得られるプロテナーゼ、バチルス・アルカロフィルス
（Ｂａｃｉｌｌｕｓ ａｌｃａｌｏｐｈｉｌｕｓ）から
得られるプロテナーゼ、バチルス・セレウス（Ｂａｃｉ
ｌｌｕｓ ｃｅｒｅｕｓ）から得られるプロテナーゼ、
バチルス・ミコイデス（Ｂａｃｉｌｌｕｓｍｙｃｏｉｄ
ｅｓ）から得られるプロテナーゼ等がある。この場合の
緩衝液は尿素が好ましく、尿素濃度としては０．１〜
１．０モル／リットルが良い。As a proteinase, the optimum action value is pH.
Most preferred are 9 to 13 alkaline proteinases. As an alkaline proteinase, Bacillus (Bacil)
lus), a proteinase obtained from Bacillus subtilis, a proteinase obtained from Bacillus licheniformis, a proteinase obtained from Bacillus alcalophilus, and a protease obtained from Bacillus alcalophilus, obtained from Bacillus alcalophilus. Baci
L. cereus),
Bacillus mycoides
es) and the like. In this case, the buffer solution is preferably urea, and the urea concentration is 0.1 to 10.
1.0 mol / liter is good.

【００１１】又、このアルカリ性プロテナーゼを中性又
は酸性で使用する場合は、例えばパパインをアスペルギ
ルス（Ａｓｐｅｒｇｉｌｌｕｓ）からの真菌プロテナー
ゼと一緒にするなどして使用することができる。弱アル
カリ性−中性プロテナーゼの酵素群（即ち最適作用値が
ｐＨ６〜８の蛋白質分解素）であるがｐＨ９で十分な安
定性を有するもの、例えばストレプトミセス・グリセウ
ス（Ｓｔｒｅｐｔｏｍｙｃｅｓ ｇｒｉｓｅｕｓ）から
の中性細菌プロテナーゼは、始めからアルカリ性プロテ
ナーゼと共に使用することができる。又、このアルカリ
性プロテナーゼに動植物プロテナーゼを混合して使用す
ることもできる。例えば、膵臓プロテナーゼ及びｐＨ８
〜９以下で最適作用値を有する細菌−及び真菌プロテナ
ーゼであり、例えばストレプトミセス・グリセウス（Ｓ
ｔｒｅｐｔｍｙｃｅｓｇｒｉｓｅｕｓ）からのプロテナ
ーゼ複合体及びバチルス・ナト（Ｂａｃｉｌｌｕｓ ｎ
ａｔｔｏ）、バチルス・セレウス（Ｂａｃｉｌｌｕｓ
ｃｅｒｅｕｓ）及びバチルス・ミコイヂス（Ｂａｃｉｌ
ｌｕｓ ｍｙｃｏｄｉｅｓ）からの酵素、アスペルギウ
ス（Ａｓｐｅｒｇｉｌｌｕｓ）及びアスペルギウス・オ
リザエ（Ａｓｐ．ｏｒｉｚａｅ）、リズ・シネンシス
（Ｒｈｉｚ．Ｃｈｉｎｅｎｓｉｓ）、ムコル・プシルス
（Ｍｕｃｏｒ．ｐｕｓｉｌｌｕｓ）などからの酵素、更
に、植物性プロテナーゼ、例えばパパイン、フイシン、
プロメラインなどである。上記プロテナーゼについて最
適な酵素作用を得るためのｐＨ調整は必要であり、前記
尿素や炭酸水素ナトリウム、リン酸第１カリウム等の緩
衝液を添加することにより調節することができる。When the alkaline proteinase is used in a neutral or acidic manner, papain can be used together with a fungal proteinase from Aspergillus. A weakly alkaline-neutral proteinase enzyme group (that is, a protease having an optimum action value of pH 6 to 8) but having sufficient stability at pH 9, for example, a neutral bacterium from Streptomyces griseus. The proteinase can be used from the beginning with an alkaline proteinase. Further, animal or plant proteinase can be mixed with this alkaline proteinase before use. For example, pancreatic proteinase and pH 8
Bacterial and fungal proteinases having an optimum action value of -9 or less, for example, Streptomyces griseus (S
proteinase complex from Treptmyces griseus and Bacillus n.
atto, Bacillus cereus
cereus) and Bacillus micoides
Enzymes from Aspergillus and Aspergillus and Aspergius oryzae, Rhiz. Chinansis, Mucor. Papain, Fushin,
Such as Promeline. It is necessary to adjust the pH of the above proteinase in order to obtain an optimal enzyme action, and it can be adjusted by adding the above-mentioned buffer solution such as urea, sodium hydrogencarbonate, or potassium dihydrogenphosphate.

【００１２】リパーゼとしては、各種のカビ、イース
ト、細菌、体液、臓器からの酵素を用いることができ
る。具体的には膵臓リパーゼ、肝臓リパーゼ、結核菌リ
パーゼ、ＦＩＢリパーゼ、ヒマリパーゼなどが使用でき
る。又、前記基質中に含まれる糖類、特に二糖類、三糖
類等の多糖類には優れた免疫作用があり、これを分解す
るため、前記プロテナーゼ、リパーゼにアミラーゼなる
酵素を加えてもよい。As the lipase, various kinds of fungi, yeasts, bacteria, body fluids, and enzymes from organs can be used. Specifically, pancreatic lipase, liver lipase, Mycobacterium tuberculosis lipase, FIB lipase, and heimalipase can be used. Further, saccharides contained in the substrate, particularly polysaccharides such as disaccharides and trisaccharides have an excellent immune action, and in order to decompose this, an enzyme such as amylase may be added to the above-mentioned proteinase and lipase.

【００１３】これらリパーゼ、アミラーゼについても、
十分な酵素作用を得るためにはｐＨ調整は必要であり、
緩衝液としては、重炭酸ナトリウム−炭酸ナトリウム
系、ホウ砂−水酸化ナトリウム系、ホウ砂−炭酸ナトリ
ウム系、第二リン酸ナトリウム−水酸化ナトリウム系、
その他類似の緩衝液を使用することができる。尚、使用
に際してはこれらの緩衝液から選ばれた２種以上の混合
物という形態で使用してもよい。Regarding these lipases and amylases,
PH adjustment is necessary to obtain sufficient enzyme action,
As the buffer solution, sodium bicarbonate-sodium carbonate system, borax-sodium hydroxide system, borax-sodium carbonate system, dibasic sodium phosphate-sodium hydroxide system,
Other similar buffers can be used. When used, a mixture of two or more selected from these buffers may be used.

【００１４】使用する酵素の量は、酵素の種類及び活性
により決定する。一般に酵素は基質の重量に対して０．
０１〜１．０重量％が好ましい。又、リパーゼ、アミラ
ーゼの量はプロテナーゼの量に対し約半量（重量）が好
ましい。反応温度は本発明ではさほど重要ではないが、
個々に使用する酵素の特性（最適温度、安定範囲など）
を維持するのが好ましく、具体的には３０〜５５℃の範
囲を維持するとよい。反応時間は８〜１５時間が好まし
い。その他殺菌などの前処理としてはオートクレーブ殺
菌が望ましい。The amount of enzyme used depends on the type and activity of the enzyme. Generally, the enzyme is 0.
01 to 1.0% by weight is preferable. The amount of lipase and amylase is preferably about half (weight) with respect to the amount of proteinase. The reaction temperature is not critical to the invention,
Characteristics of enzymes used individually (optimum temperature, stability range, etc.)
Is preferably maintained, and specifically in the range of 30 to 55 ° C. The reaction time is preferably 8 to 15 hours. Autoclave sterilization is desirable for other pretreatments such as sterilization.

【００１５】又、前記リパーゼ、プロテナーゼ及びアミ
ラーゼの全部の酵素を発揮する米麹、麦麹類を使用する
ことも可能である。この場合は基質の重量に対して１〜
３重量％が望ましく、反応温度としては４０〜５０℃、
作用時間としては１２〜１５時間が適当である。尚、基
質を分解させる酵素として麹菌を利用する場合には、特
別な緩衝液は使用しなくてもよい。It is also possible to use rice koji or barley koji which exerts all the enzymes of the lipase, proteinase and amylase. In this case 1 to the weight of the substrate
3 wt% is desirable, and the reaction temperature is 40 to 50 ° C.
A working time of 12 to 15 hours is suitable. When using Aspergillus oryzae as an enzyme for degrading a substrate, no special buffer solution may be used.

【００１６】有効な酵素の活性を測定するためアンソン
（Ａｎｓｏｎ）法から誘導される単位を使用する。これ
はプロテナーゼ単位（ヘモグロビン）ｕHbとして示す。
ｕHbはヘモグロビンからトリクロル酢酸に可溶であり４
０℃（２８０ｎｍで測定）で毎分チロシン１μモルに等
しい部分の熱離を接触する酵素の量に相応する。１ｍｕ
Hb＝１０-3ｕHb。Units derived from the Anson method are used to measure the activity of effective enzymes. This is shown as proteinase unit (hemoglobin) u Hb .
u Hb is soluble in hemoglobin to trichloroacetic acid
At 0 ° C. (measured at 280 nm) a thermal release of a portion equal to 1 μmol of tyrosine per minute corresponds to the amount of enzyme contacted. 1 mu
Hb = 10 −3 u Hb .

【００１７】発酵生成物は、上記基質に酵素を作用させ
ることにより得られるものであるが、その発酵生成物に
ついて高速液体クロマトグラフィー（ＨＰＬＣ）により
分析を行ったところ、以下に示す成分を確認することが
できた。尚、分析はＨＰＬＣ機器として、検出器（ＬＣ
−９Ａ 島津製作所株式会社製）、カラム（長さ３ｍ）
を使用し、移動層としてアセトニトリル溶媒を用い、カ
ラム温度３０℃、流速１０ｍｌ／ｍｉｎの測定条件で行
った。The fermented product is obtained by reacting the above substrate with an enzyme. When the fermented product is analyzed by high performance liquid chromatography (HPLC), the following components are confirmed. I was able to do it. In addition, the analysis is performed by using a detector (LC
-9A Shimadzu Corporation), column (length 3m)
Was used with an acetonitrile solvent as the moving layer, and the column temperature was 30 ° C. and the flow rate was 10 ml / min.

【００１８】測定の結果、当該発酵生成物中には、ミリ
スチン酸、パルチミン酸、ステアリン酸、アラキン酸、
ベヘン酸、リグノセリン酸、ドデセン酸、テトラデセン
酸、テトラデカジエン酸、ペンタデセン酸、ヘキサデセ
ン酸、オレイン酸、リノール酸、リノレン酸、エイコサ
エン酸、エイコサジエン酸、アラキドン酸、エイコサト
リエン酸、ドコセン酸、クルバノドン酸、ドコサヘキサ
エン酸といった脂肪酸が確認された。又、同じく発酵生
成物中には、ロイシン、イソロイシン、リジン、メチオ
ニン、シスチン、フェニルアラニン、チロシン、スレオ
ニン、トリプトファン、バリン、ヒスチジン、アルギニ
ン、アスパラギン酸、アラニン、グルタミン酸、グリシ
ン、プロリン、セリンといったアミノ酸が含まれている
ことが確認された。その他、糖類、灰分、カルシウム、
リン、カロチン、ビタミンＢ1、ビタミンＢ2、ビタミン
Ｂ6、パントテン酸、核酸類などの存在も確認された。As a result of the measurement, in the fermentation product, myristic acid, palmitic acid, stearic acid, arachidic acid,
Behenic acid, lignoceric acid, dodecenoic acid, tetradecenoic acid, tetradecadienoic acid, pentadecenoic acid, hexadecenoic acid, oleic acid, linoleic acid, linolenic acid, eicosaenoic acid, eicosadienoic acid, arachidonic acid, eicosatrienoic acid, docosenoic acid, curvanodon Fatty acids such as acid and docosahexaenoic acid were confirmed. The fermentation product also contains amino acids such as leucine, isoleucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine, histidine, arginine, aspartic acid, alanine, glutamic acid, glycine, proline and serine. Was confirmed. Others, sugars, ash, calcium,
The presence of phosphorus, carotene, vitamin B 1 , vitamin B 2 , vitamin B 6 , pantothenic acid, nucleic acids, etc. was also confirmed.

【００１９】上記植物性タンパク質及び植物性脂質を含
有する基質を分解することにより得られた発酵生成物の
成分からも明らかなように、当該発酵生成物には多種類
のアミノ酸と脂肪酸とが含まれている。中でも上記成分
中の含硫アミノ酸及び不飽和脂肪酸の存在は該発酵生成
物における免疫作用を高める上できわめて重要であると
考えられる。又、基質に対して、プロテナーゼ及びリパ
ーゼと共にアミラーゼを作用させたものや、米麹菌や麦
麹菌等の麹菌を作用させたものにあっては、基質中の糖
類の分解が行われ、二糖類、三糖類といった多糖類が存
在し、これが当該発酵生成物における免疫作用を一層向
上させると考えられる。As is clear from the components of the fermentation product obtained by decomposing the substrate containing the above-mentioned vegetable protein and vegetable lipid, the fermentation product contains many kinds of amino acids and fatty acids. Has been. Above all, the presence of sulfur-containing amino acids and unsaturated fatty acids in the above components is considered to be extremely important for enhancing the immune action in the fermentation product. Further, with respect to the substrate, those that acted with amylase along with proteinase and lipase, in those that acted with koji molds such as rice koji mold and malt koji mold, decomposition of sugars in the substrate is carried out, disaccharides, There are polysaccharides such as trisaccharides, which are believed to further enhance the immune action in the fermentation product.

【００２０】次に、本発明の栄養補助食品の製造方法に
ついて説明する。まず、植物性タンパク質及び植物性脂
質を含有する基質に酵素を作用させるのであるが、発酵
は水性条件下で行なう。基質に作用させる酵素として
は、前述したように、プロテナーゼ、リパーゼ、アミラ
ーゼ或いはこれらリパーゼ、プロテナーゼ、アミラーゼ
の他に、多種類の酵素を生体内で生産する機能を持つ麹
菌を用いる。又、リパーゼ、プロテナーゼ、アミラーゼ
は基質に対し夫々別々に加えてもよいが、混合物という
形態で加えてもよい。又、混合物中には他の酵素を加え
ることにより、分解機能を高めたり、基質中の他の成分
の分解を行うようにしてもよい。発酵温度は３０〜５５
℃が良く、反応時間としては、攪拌下８〜１５時間がよ
い。又、基質のｐＨ濃度は、前述した如く基質に作用さ
せる酵素の種類に応じて適宜決定する。Next, the method for producing the dietary supplement of the present invention will be described. First, an enzyme is allowed to act on a substrate containing a vegetable protein and a vegetable lipid, and fermentation is carried out under an aqueous condition. As the enzyme acting on the substrate, as described above, koji mold having a function of producing various kinds of enzymes in vivo in addition to proteinase, lipase, amylase or these lipase, proteinase, amylase is used. The lipase, proteinase, and amylase may be added to the substrate separately, but may be added in the form of a mixture. Further, by adding another enzyme to the mixture, the decomposition function may be enhanced or other components in the substrate may be decomposed. Fermentation temperature is 30-55
The temperature is good, and the reaction time is 8 to 15 hours with stirring. The pH concentration of the substrate is appropriately determined according to the type of enzyme acting on the substrate as described above.

【００２１】上記発酵条件下で基質に酵素を作用させて
得られた発酵生成物を濾過し、この濾液をジュース、
飴、醤油など各食品の製造工程で加えることにより本発
明の栄養補助食品を得ることができる。The fermentation product obtained by reacting the substrate with an enzyme under the above-mentioned fermentation conditions is filtered to obtain a filtrate,
The dietary supplement of the present invention can be obtained by adding candy, soy sauce or the like in the production process of each food.

【００２２】[0022]

【実施例】【Example】

実施例１ 米糠をオートクレーブ中で１５０〜１８０℃の熱蒸気に
より３０分間熱処理して殺菌を行った後、取り出して油
圧式圧搾機により水分が４０％になるまで圧力処理し
た。一方、ＭＹ培地を用いてアスペルギルス・オリーゼ
とハンゼヌラ・アノラマを個々に予備培養すると共に、
バチルス・ズブチリスをブイヨン培地を用いて予備培養
した。次いで、圧力処理した米糠と米フスマの混合物１
０ｋｇを滅菌処理し、この基質中に前記３種の予備培養
体を混入した。この混合物を３０℃で攪伴しながら保持
した。約８時間後温度を４５℃に上げ５時間攪伴した。
こうして得られた発酵生成物を濾過し、濾液３００ｇを
得た。得られた濾液について成分を分析したところ、そ
の成分は下記の通りであった。 水分 ８．５％ アミノ酸類 ５５．８％ 脂肪酸類 ２０．１％ 糖分 ２．５％ 灰分 ８．３％ カルシウム ２．３％ リン ２．２％ カロチン ９０μｇ％ ビタミンＢ1 １５０μｇ％ ビタミンＢ2 ０．５μｇ％ ビタミンＢ6 ２．５μｇ％ パントテン酸 ５．８μｇ％ 核酸類 １１６．０μｇ％Example 1 Rice bran was heat-treated in an autoclave with hot steam at 150 to 180 ° C. for 30 minutes for sterilization, then taken out and pressure-treated with a hydraulic press until the water content reached 40%. On the other hand, while pre-culturing Aspergillus oryzae and Hansenula anorama individually using MY medium,
Bacillus subtilis was precultured in broth medium. Then, a mixture of pressure-treated rice bran and rice bran 1
0 kg was sterilized, and the above three types of precultures were mixed in this substrate. The mixture was kept at 30 ° C. with stirring. After about 8 hours, the temperature was raised to 45 ° C. and the mixture was stirred for 5 hours.
The fermentation product thus obtained was filtered to obtain 300 g of a filtrate. When the components of the obtained filtrate were analyzed, the components were as follows. Water 8.5% Amino acids 55.8% Fatty acids 20.1% Sugars 2.5% Ash 8.3% Calcium 2.3% Phosphorus 2.2% Carotene 90 μg% Vitamin B 1 150 μg% Vitamin B 2 0. 5 μg% Vitamin B 6 2.5 μg% Pantothenic acid 5.8 μg% Nucleic acids 116.0 μg%

【００２３】実施例２ 小麦胚芽に４０重量％となるように水を加え、オートク
レーブで２５分間熱殺菌を行った。一方、ＭＹ培地を用
いてアスペルギルス・ソーヤを予備培養すると共に、サ
ッカロマイカス・ズブチリスをブイヨン培地を用いて予
備培養した。これら２種の予備培養体に、パパイン、米
麹、腎臓リパーゼ、及び炭素水素ナトリウムを加え、前
記殺菌処理を行った基質１０Ｋｇに混入し、４５℃にて
１０時間攪伴した。次いで、この発酵生成物を濾過し、
濾液３１０ｇを得た。得られた濾液について成分を分析
したところ、その成分は下記の通りであった。 糖分 ２．０％ アミノ酸類 ６５．５％ 脂肪酸類 ２５．５％ 灰分 １２．３％ カロチン ９０μｇ％ ビタミンＢ1 １１０μｇ％ ビタミンＢ2 ０．５μｇ％ ビタミンＢ6 １．５μｇ％ パントテン酸 ３．８μｇ％ 核酸類 １５０μｇ％Example 2 Water was added to wheat germ so that the amount thereof would be 40% by weight, and heat sterilization was performed for 25 minutes in an autoclave. On the other hand, Aspergillus soja was pre-cultured in MY medium, and Saccharomyces subtilis was pre-cultured in broth medium. Papain, rice koji, kidney lipase, and sodium hydrogencarbonate were added to these two types of precultures, and the mixture was mixed with 10 Kg of the sterilized substrate and stirred at 45 ° C for 10 hours. The fermentation product is then filtered,
310 g of filtrate was obtained. When the components of the obtained filtrate were analyzed, the components were as follows. Sugar 2.0% Amino acids 65.5% Fatty acids 25.5% Ash 12.3% Carotene 90 μg% Vitamin B 1 110 μg% Vitamin B 2 0.5 μg% Vitamin B 6 1.5 μg% Pantothenic acid 3.8 μg% Nucleic acids 150 μg%

【００２４】免疫テスト 実施例１、２で得た当該濾液を健康ネズミとカゼにかか
ったネズミについて、それぞれ５匹についてテストし
た。口径により１日朝夕２ｍｌ生理食塩水と当該濾液を
与えた。 健康ネズミ ２匹−生理食塩水−異常なし ３匹−当該濾液−異常なし ５匹とも健康を維持 カゼにかかったネズミ ２匹−生理食塩水−共に５日で
死亡 ３匹−当分解物−１ヶ月生存した 以上動物実験により当発酵生成物には免疫作用があるこ
とが確認された。Immune test The filtrates obtained in Examples 1 and 2 were tested on 5 healthy mice and 5 cold mice, respectively. By the caliber, 2 ml of physiological saline and the filtrate were given on the 1st morning and evening. 2 healthy mice-saline-no abnormality 3 animals-the relevant filtrate-no abnormality 5 all maintain health 5 mice with flu-physiological saline-all died in 5 days 3 animals-this digest-1 It was confirmed that the fermentation product had an immunological effect by animal experiments.

【００２５】以下に、当該発酵生成物を含む健康食品と
して、ジュース、ドロップ、醤油、チューイングガムの
各食品を例示した。尚、各食品への発酵生成物の添加量
としては基質の１〜３％が望ましい。[0025] Examples of health foods containing the fermentation product include juices, drops, soy sauce, and chewing gum. The amount of the fermentation product added to each food is preferably 1 to 3% of the substrate.

【００２６】実施例３ 選果洗浄した完熟トマト１ｋｇをミキサーで破砕後、９
０℃の熱水を通じているリービッヒクーラー中を垂直に
還流させて酸化酵素を破壊し、次いでホバートミキサー
に入れ食塩７ｇ及び実施例１で得た発酵生成物２０ｇを
混合して５秒間磨砕した。この磨砕物を真空で脱気後、
試験用間接加熱滅菌機を用いて１２０℃で２秒間殺菌
し、冷却し、製品（トマトジュース）とした。Example 3 1 kg of fully-ripened tomatoes which had been subjected to fruit selection washing was crushed with a mixer, and then 9
Oxidase was destroyed by vertically refluxing in a Liebig cooler passing hot water of 0 ° C., and then placed in a Hobart mixer, mixed with 7 g of salt and 20 g of the fermentation product obtained in Example 1 and ground for 5 seconds. After degassing this ground material in a vacuum,
It sterilized at 120 degreeC for 2 second using the test indirect heat sterilizer, and cooled, and it was set as the product (tomato juice).

【００２７】実施例４ 粉糖１ｋｇ及び水飴５００ｇにペパーミント１０ｇ及び
実施例１で得た発酵生成物１０ｇを加え、アルミニウム
製の鍋内で直火に約１２０℃に加熱して煮つめ、熱時こ
れを一定量ずつ０℃以下に冷やした細長いアルコール入
り円筒内に落下させ、球状のドロップを製造した。Example 4 To 1 kg of powdered sugar and 500 g of starch syrup, 10 g of peppermint and 10 g of the fermentation product obtained in Example 1 were added, and the mixture was heated to about 120 ° C. in an open flame in an aluminum pan and boiled while hot. Was dropped into a long, narrow cylinder containing alcohol cooled to 0 ° C. or less to produce a spherical drop.

【００２８】実施例５ 天然のチクルガムベース２０ｇを加熱融解し、これに実
施例１で得た発酵生成物２ｇ、炭酸カルシウム２ｇ、粉
糖４０ｇ、ブドウ糖２０ｇ、水飴１５ｇ及び香料１ｇを
加え練合、圧延後切断してチューイングガムを作った。Example 5 20 g of a natural chicle gum base was melted by heating, and 2 g of the fermentation product obtained in Example 1, 2 g of calcium carbonate, 40 g of powdered sugar, 20 g of glucose, 15 g of starch syrup and 1 g of a fragrance were added and kneaded. After rolling, it was cut to make chewing gum.

【００２９】実施例６ 容器に米粉１００ｇ及び砂糖１００ｇを入れ、これに８
０ｍｌの水を徐々に加えながら混合し、概ね混合された
ところで実施例１で得た発酵生成物１０ｇを添加、さら
によく混合した。次に蒸し器に堅く絞ったぬれ布巾を敷
き、この中に上記混練成形物を入れて強火で２５分間蒸
した。蒸し上がった後、直ちにボールに移し熱時塩を混
ぜて粘りを出させ、これを分塊、成形して１個当り約５
ｇの団子に成形した。Example 6 100 g of rice flour and 100 g of sugar were placed in a container,
The mixture was mixed while gradually adding 0 ml of water, and when the mixture was almost mixed, 10 g of the fermentation product obtained in Example 1 was added and further mixed. Next, a wet cloth was squeezed tightly in a steamer, and the kneaded and molded product was placed in the cloth and steamed under high heat for 25 minutes. Immediately after steaming, transfer to a bowl and mix with salt when hot to make it sticky.
It was molded into a dumpling of g.

【００３０】[0030]

【発明の効果】上記構成を備えたことにより、請求項１
記載の栄養補助食品にあっては、優れた免疫作用を有す
る含硫アミノ酸、不飽和脂肪酸をはじめとして、糖類、
ビタミン類など多種類の栄養素を豊富に含んでおり、こ
れを摂取することにより、栄養素が保有する特有の作用
が人体に対して働き、健康維持、健康増進効果を得るこ
とができる。According to the present invention, the above-mentioned structure is provided.
In the dietary supplement described, sulfur-containing amino acids having an excellent immune action, unsaturated fatty acids, sugars,
It is rich in various kinds of nutrients such as vitamins. By ingesting this, the unique action of the nutrients acts on the human body, and it is possible to obtain health maintenance and health promotion effects.

【００３１】請求項２記載の栄養補助食品にあっては、
リパーゼ及びプロテナーゼといった酵素を基質に作用さ
せていることから、基質中の植物性タンパク質及び植物
性脂質の発酵による分解が高効率で行われ、単位重量当
りの基質から高い収率で発酵生成物を得ることができ
る。In the dietary supplement according to claim 2,
Since enzymes such as lipase and proteinase are allowed to act on the substrate, the decomposition of the vegetable protein and vegetable lipid in the substrate by fermentation is performed with high efficiency, and the fermentation product can be obtained in a high yield from the substrate per unit weight. Obtainable.

【００３２】請求項３記載の栄養補助食品にあっては、
当該食品に含まれる発酵生成物中には、アミラーゼによ
る分解作用によって得られた分解物、例えば二糖類、三
糖類といった多糖類が多く存在しており、これら多糖類
の存在により当該発酵生成物における免疫作用は一層向
上し、当該食品の免疫作用の向上が計られている。In the dietary supplement according to claim 3,
Among the fermentation products contained in the food, there are many decomposed products obtained by the decomposition action by amylase, for example, polysaccharides such as disaccharides and trisaccharides, and in the fermentation products due to the presence of these polysaccharides. The immunity is further improved, and the immunity of the food is improved.

【００３３】請求項４記載の栄養補助食品にあっては、
当該食品に含まれる発酵生成物中にアミノ酸と脂肪酸の
他、糖類、ビタミン類、ミネラル類などの微量ではある
が多種類の成分が存在しており、これらの微量成分とア
ミノ酸及び脂肪酸との相乗効果により、健康補助効果を
より一層向上させることができる。In the dietary supplement according to claim 4,
In the fermentation product contained in the food, in addition to amino acids and fatty acids, there are various kinds of components such as sugars, vitamins, and minerals, although in small amounts, and synergistic effects of these trace components with amino acids and fatty acids. The effect can further improve the health support effect.

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】 植物性タンパク質及び植物性脂質を含有
する基質に酵素を作用させることにより得られる発酵生
成物を含有することを特徴とする栄養補助食品。1. A dietary supplement comprising a fermentation product obtained by allowing an enzyme to act on a substrate containing a vegetable protein and a vegetable lipid. 【請求項２】 酵素がリパーゼとプロテナーゼであるこ
とを特徴とする請求項１記載の栄養補助食品。2. The dietary supplement according to claim 1, wherein the enzymes are lipase and proteinase. 【請求項３】 酵素がリパーゼ、プロテナーゼ及びアミ
ラーゼであることを特徴とする請求項１記載の栄養補助
食品。3. The dietary supplement according to claim 1, wherein the enzymes are lipase, proteinase and amylase. 【請求項４】 酵素が麹菌により生産される酵素である
ことを特徴とする請求項１記載の栄養補助食品。4. The dietary supplement according to claim 1, wherein the enzyme is an enzyme produced by Aspergillus oryzae.
JP3328787A 1991-12-12 1991-12-12 Nutritive auxiliary food Pending JPH05161473A (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
JP3328787A JPH05161473A (en) 1991-12-12 1991-12-12 Nutritive auxiliary food
TW081109728A TW217982B (en) 1991-12-12 1992-12-04
GB9225397A GB2262213B (en) 1991-12-12 1992-12-04 Supplementary nourishment
KR1019920023580A KR930011885A (en) 1991-12-12 1992-12-08 Nutritional Supplements
FR929214989A FR2684847B1 (en) 1991-12-12 1992-12-09 NUTRITIONAL SUPPLEMENT.
CA002084935A CA2084935C (en) 1991-12-12 1992-12-09 Supplementary nourishment
IT002810A ITMI922810A1 (en) 1991-12-12 1992-12-10 INTEGRATIVE FOOD
CN92114204A CN1052862C (en) 1991-12-12 1992-12-11 Supplementary nourishment
DE4241872A DE4241872A1 (en) 1991-12-12 1992-12-11
HK87895A HK87895A (en) 1991-12-12 1995-06-01 Supplementary nourishment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3328787A JPH05161473A (en) 1991-12-12 1991-12-12 Nutritive auxiliary food

Publications (1)

Publication Number Publication Date
JPH05161473A true JPH05161473A (en) 1993-06-29

Family

ID=18214115

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3328787A Pending JPH05161473A (en) 1991-12-12 1991-12-12 Nutritive auxiliary food

Country Status (10)

Country Link
JP (1) JPH05161473A (en)
KR (1) KR930011885A (en)
CN (1) CN1052862C (en)
CA (1) CA2084935C (en)
DE (1) DE4241872A1 (en)
FR (1) FR2684847B1 (en)
GB (1) GB2262213B (en)
HK (1) HK87895A (en)
IT (1) ITMI922810A1 (en)
TW (1) TW217982B (en)

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JP2001137611A (en) * 1999-11-10 2001-05-22 Takashi Miyagawa Extraction method of cedar leaf extract
JP2002238594A (en) * 2001-02-19 2002-08-27 Mitsukan Group Honsha:Kk Method for producing phosphorylated isoflavone
JP2003113114A (en) * 2001-10-09 2003-04-18 Nichimo Co Ltd Immunostimulator
CN111973528A (en) * 2020-08-27 2020-11-24 上海辉文生物技术股份有限公司 A rhizoma Dioscoreae extract with skin whitening, anti-inflammatory, safety and no sensitization, and its preparation method

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JP2001137611A (en) * 1999-11-10 2001-05-22 Takashi Miyagawa Extraction method of cedar leaf extract
JP2002238594A (en) * 2001-02-19 2002-08-27 Mitsukan Group Honsha:Kk Method for producing phosphorylated isoflavone
JP2003113114A (en) * 2001-10-09 2003-04-18 Nichimo Co Ltd Immunostimulator
CN111973528A (en) * 2020-08-27 2020-11-24 上海辉文生物技术股份有限公司 A rhizoma Dioscoreae extract with skin whitening, anti-inflammatory, safety and no sensitization, and its preparation method
CN111973528B (en) * 2020-08-27 2022-07-01 上海辉文生物技术股份有限公司 A rhizoma Dioscoreae extract with skin whitening, anti-inflammatory, safety and no sensitization, and its preparation method

Also Published As

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KR930011885A (en) 1993-07-20
HK87895A (en) 1995-06-09
ITMI922810A0 (en) 1992-12-10
GB2262213B (en) 1995-02-08
DE4241872A1 (en) 1993-06-17
FR2684847B1 (en) 1994-03-04
CA2084935A1 (en) 1993-06-13
GB9225397D0 (en) 1993-01-27
FR2684847A1 (en) 1993-06-18
CN1052862C (en) 2000-05-31
CA2084935C (en) 1998-05-05
TW217982B (en) 1993-11-21
ITMI922810A1 (en) 1994-06-10
CN1075403A (en) 1993-08-25
GB2262213A (en) 1993-06-16

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