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1. 发明专利

JP2006180804A Low-alcoholic beverage comprising fructooligosaccharide and method for producing the same 审中-公开
标题翻译：包含木瓜糖的低酒精饮料及其生产方法
公开(公告)号：JP2006180804A
公开(公告)日：2006-07-13
申请号：JP2004379051
申请日：2004-12-28
申请人： Mitsui Herupu Kk , 三井ヘルプ株式会社
发明人： SAEKI AKIHIKO , WATANABE YOSHIAKI , WATANABE HIROTOSHI
IPC分类号： C12G3/02 , A23L33/00
摘要： PROBLEM TO BE SOLVED: To provide a brewed low-alcoholic beverage comprising a fructooligosaccharide, polyphenols, etc., contained in a tuberous root of a yacon (Polymnia sonchifolia) and having a body and tastiness and to provide a method for producing the beverage. SOLUTION: The low-alcoholic beverage is produced by using a pressed juice of the tuberous root of the yacon through fermentation. The alcoholic beverage comprises ≥0.9 wt.% of the fructooligosaccharide and ≥0.08 wt.% of the polyphenols in ingredients of the alcoholic beverage. Furthermore, the alcoholic beverage preferably has 1-6 wt.% of alcoholic concentration. The method for producing the beverage is carried out as follows. The tuberous root with the skin of the yacon is heat-treated at a temperature of >80°C for 5-60 min and then pulverized and pressed. The resultant pressed juice is heat-treated at 65-80°C for 10-30 min to afford a sterilized pressed juice. A yeast is subsequently added to the sterilized pressed juice and alcoholic fermentation is performed. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：提供一种含有果肉（Polymnia sonchifolia）结节根中含有的低聚果糖，多酚等的酿造的低酒精饮料，并且具有身体和口味，并提供生产方法饮料。解决方案：低酒精饮料通过发酵使用yacon的块茎根的压榨果汁生产。酒精饮料包含≥0.9重量％的低聚果糖和≥0.08重量％的酒精饮料成分中的多酚。此外，酒精饮料优选具有1-6重量％的酒精浓度。饮料的制造方法如下进行。将具有愈伤组织皮肤的结节根在> 80℃的温度下热处理5-60分钟，然后粉碎并压制。将得到的压榨汁在65-80℃下热处理10-30分钟，得到灭菌的压榨汁。随后将酵母加入灭菌的压榨汁中，进行酒精发酵。版权所有（C）2006，JPO＆NCIPI

2. 发明专利

JP2005027535A Mellow health vinegar and method for producing the same 有权
标题翻译： MELLOW HEALTH VINEGAR AND METHOD FOR PRODUCE THE SAME
公开(公告)号：JP2005027535A
公开(公告)日：2005-02-03
申请号：JP2003194290
申请日：2003-07-09
申请人： Japan Science & Technology Agency , Mitsui Herupu Kk , Yamaguchi Prefecture , 三井ヘルプ株式会社 , 山口県 , 独立行政法人科学技術振興機構
发明人： SAEKI AKIHIKO , WATANABE YOSHIAKI , WATANABE HIROTOSHI
IPC分类号： C12J1/00
摘要： PROBLEM TO BE SOLVED: To provide a health vinegar maximally using fructooligosaccharides, polyphenol compounds, and the like which are useful ingredients contained in the tuberous roots of Smallanthus sonchifolia, and to provide a method for producing the same. SOLUTION: This mellow health vinegar produced by fermenting the juice of the tuberous roots of Smallanthus sonchifolia is characterized by containing ≥1 wt. % of fructooligosaccharides and ≥0.1 wt. % of polyphenol compounds which originate from the juice. The health vinegar preferably has an acetic acid concentration of 1 to 6 wt. %. The method for producing the mellow health vinegar is characterized by thermally treating the unskinned tuberous roots of Smallanthus sonchifolia at a temperature exceeding 80°C for 5 to 60 minutes, crushing and squeezing the treated unskinned tuberous roots, thermally treating the obtained juice at a temperature of 65 to 80°C for 10 to 30 min, adding ethanol to the sterilized juice, subjecting the mixture to an acetic acid fermentation, or to an alcohol fermentation and then an acetic acid fermentation. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：使用作为小竹节结节根中含有的有用成分的低聚果糖，多酚化合物等来最大限度地提供保健醋，并提供其制造方法。
解决方案：通过发酵小麦根结果汁生产的这种醇厚的保健醋的特征在于含有≥1重量％％的低聚果糖和≥0.1重量％来自果汁的多酚化合物的百分比。保健醋的乙酸浓度优选为1〜6重量％。％。用于生产醇香保健醋的方法的特征在于，在超过80℃的温度下热处理小叶松果根5至60分钟，粉碎和挤压经处理的非皮肤结节根，在温度下热处理所获得的果汁在65至80℃下进行10至30分钟，向灭菌的汁液中加入乙醇，使混合物进行乙酸发酵或乙醇发酵，然后进行乙酸发酵。版权所有（C）2005，JPO＆NCIPI

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