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Machine translation
1. (WO2006082656) BARLEY FERMENTED FOOD AND PROCESS FOR PRODUCING THE SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2006/082656    International Application No.:    PCT/JP2005/001766
Publication Date: 10.08.2006 International Filing Date: 07.02.2005
IPC:
A23L 1/10 (2006.01), A23L 1/20 (2006.01)
Applicants: OOYAMA TOFU CO., LTD. [JP/JP]; 575, Shirane Isehara-shi, Kanagawa 2591147 (JP) (For All Designated States Except US).
KATO, Keitaro [JP/JP]; (JP) (For US Only).
TEJIMA, Eizo [JP/JP]; (JP) (For US Only).
KINOSHITA, Motomichi [JP/JP]; (JP) (For US Only).
WAKUI, Fujio [JP/JP]; (JP) (For US Only).
KOYAMA, Shigeru [JP/JP]; (JP) (For US Only)
Inventors: KATO, Keitaro; (JP).
TEJIMA, Eizo; (JP).
KINOSHITA, Motomichi; (JP).
WAKUI, Fujio; (JP).
KOYAMA, Shigeru; (JP)
Agent: SASAKI, Isao; c/o Sasaki, Kawamura & Associates Toranomon Sangyo Bldg. 6th Fl. 2-29, Toranomon 1-chome Minato-ku, Tokyo 1050001 (JP)
Priority Data:
Title (EN) BARLEY FERMENTED FOOD AND PROCESS FOR PRODUCING THE SAME
(FR) PRODUITS ALIMENTAIRES A BASE D’ORGE FERMENTEE ET PROCEDE POUR LES PRODUIRE
(JA) 大麦発酵食品及びその製造方法
Abstract: front page image
(EN)A food fermented by bacillus natto that is free from natto odor so that people having an aversion to natto (fermented soybeans) because of odor peculiar to natto can easily eat. There is provided a barley fermented food produced by mixing a soybean extract in steamed barley, inoculating the mixture with bacillus natto and effecting fermentation by the bacillus natto.
(FR)L’invention concerne la fermentation de produits alimentaires à l’aide du bacille natto. Lesdits produits ne dégagent aucune odeur de natto (soja fermenté) permettant ainsi aux personnes qui ne supportent pas son odeur particulière de manger lesdits produits sans difficulté. L’invention prévoit également que les produits alimentaires à base d’orge fermentée soient préparés en mélangeant des extraits de soja à l’orge traité à la vapeur, en inoculant le bacille natto dans la mixture et en utilisant le bacille natto pour effectuer la fermentation.
(JA) 納豆独特の臭いから納豆を苦手とする人々にとっても食し易い納豆臭のない納豆菌発酵食品を提供すべく、炊飯した大麦に大豆エキスを混合し納豆菌を接種して納豆菌により発酵させてなる大麦発酵食品とした。
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NA, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, SM, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)