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1. 发明专利

JPH10248525A FOOD AND DRINKS AND FEED HAVING EFFECT OF HOLDING AND INTENSIFYING BONE DENSITY OR INTRA-BONE CALCIUM QUANTITY 失效
公开(公告)号：JPH10248525A
公开(公告)日：1998-09-22
申请号：JP8224097
申请日：1997-03-14
申请人： TAISHI FOODS , MEIJI SEIKA KAISHA
发明人： KUDO SHIGEO , TSUKAMOTO TOMOHARU , TSUKADA YOSHIHIRO , OTSUKA RYUICHI
IPC分类号： A23C11/10 , A23L11/00 , A23L33/15 , A23L33/16 , A23L1/30 , A23K1/16 , A23L1/20 , A23L1/302 , A23L1/304
摘要： PROBLEM TO BE SOLVED: To obtain a food and drinks or feed useful for prevention and treatment of various kinds of diseases, such as osteoporosis, which arise from the lack of minerals by effectively utilizing the minerals intrinsically included in the food itself of the food and drinks which have a high frequency of eating and are daily taken or the feed in the case of domestic animal. SOLUTION: A component having the effect on inhibiting the formation of a polymer or the effect on retarding the formation, for example, casein phosphopeptide(CPP) is added to the food and drinks or feed contg. alkaline earth metals and the components forming the insoluble or hardly soluble polymer, more specifically, soybean curd, soy milk or natto. This food and drinks contain and/or are added with an isoflavone component or vitamin K2 and are further added with alkaline earth metals in some cases. The CPP may be attached as sauce for flavoring of such food.

2. 发明专利

JPH11169127A BEAN CURD HAVING HIGH AGLYCONE RATIO OF ISOFLAVONE 失效
公开(公告)号：JPH11169127A
公开(公告)日：1999-06-29
申请号：JP36253697
申请日：1997-12-15
申请人： TAISHI FOODS
发明人： KUDO SHIGEO
IPC分类号： A23L11/00 , A23L1/20
摘要： PROBLEM TO BE SOLVED: To increase the aglycone weight ratio in the total isoflavone in a bean curd and obtain a bean curd having high bioavailability of isoflavone and high physiological function to prevent the occurrence of diseases, etc., by specifying the production condition of bean curd. SOLUTION: A bean curd having an aglycone weight ratio of >=10% based on the total isoflavone is produced by immersing dried soybean at 25-65 deg.C which is higher than the temperature of conventional method, leaving the ground soybean for 30 min to 3 hr which is longer than conventional method, adjusting the hydration temperature, leaving the product at rest at 25-65 deg.C which is higher than the temperature of conventional method, adding 0.1-0.5 U/ml, of an enzyme having β-glucosidase activity to the produced soya milk and heating the mixture at 10-65 deg.C for 30 min to 2 hr. A bean curd having an aglycone ratio of >=50% based on the total weight of isoflavone can be produced by grinding soybean at a water temperature of 25-65 deg.C, heating the ground bean for 2 hr, adding 0.5 U/ml of refined β-glucosidase to the soya milk and maintaining at 10-65 deg.C for >=1 hr.

3. 发明专利

JPH02142445A METHOD FOR STEAMING SOYBEAN IN PRODUCTION OF NATTO 失效
公开(公告)号：JPH02142445A
公开(公告)日：1990-05-31
申请号：JP29687888
申请日：1988-11-22
申请人： TAISHI FOODS
发明人： KUDO SHIZUKA , KUDO SHIGEO , FURUICHI TATSUYA , TAKAHASHI RYOHEI , SAITO OSAMU
IPC分类号： A23L11/00
摘要： PURPOSE:To softly steaming a raw material soybean in reduced smell of NATTO (fermented soybean) by swelling the soybean with water and then retaining the swollen soybean in a steaming vessel at a specific steaming pressure. CONSTITUTION:When a raw material soybean is swollen with water and then steamed in a steaming vessel, saturated steam atomic pressure in the steaming vessel is retained to 2.6-7kg/cm , preferably 4-6kg/cm for a prescribed time and then the pressure is gradually reduced up to atmospheric pressure.

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