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1. (WO2017038793) FERMENTED SOYBEAN AND METHOD FOR MANUFACTURING FERMENTED SOYBEAN
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Pub. No.: WO/2017/038793 International Application No.: PCT/JP2016/075270
Publication Date: 09.03.2017 International Filing Date: 30.08.2016
IPC:
A23L 11/00 (2016.01) ,A23L 11/20 (2016.01) ,C12P 7/22 (2006.01) ,C12P 7/26 (2006.01) ,C12P 7/42 (2006.01) ,C12P 13/00 (2006.01) ,C12P 13/06 (2006.01) ,C12P 13/08 (2006.01)
[IPC code unknown for A23L 11][IPC code unknown for A23L 11/20]
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7
Preparation of oxygen-containing organic compounds
02
containing a hydroxy group
22
aromatic
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7
Preparation of oxygen-containing organic compounds
24
containing a carbonyl group
26
Ketones
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7
Preparation of oxygen-containing organic compounds
40
containing a carboxyl group
42
Hydroxy carboxylic acids
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
13
Preparation of nitrogen-containing organic compounds
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
13
Preparation of nitrogen-containing organic compounds
04
Alpha- or beta-amino acids
06
Alanine; Leucine; Isoleucine; Serine; Homoserine
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
13
Preparation of nitrogen-containing organic compounds
04
Alpha- or beta-amino acids
08
Lysine; Diaminopimelic acid; Threonine; Valine
Applicants:
池田食研株式会社 IKEDA FOOD RESEARCH CO., LTD. [JP/JP]; 広島県福山市箕沖町95番地7 95-7, Minooki-cho, Fukuyama-shi, Hiroshima 7210956, JP
Inventors:
亀田 剛旨 KAMEDA, Tsuyoshi; JP
青木 秀之 AOKI, Hideyuki; JP
佐藤 ふみ SATO, Fumi; JP
宮島 彩 MIYAJIMA, Aya; JP
Agent:
特許業務法人HARAKENZO WORLD PATENT & TRADEMARK HARAKENZO WORLD PATENT & TRADEMARK; 大阪府大阪市北区天神橋2丁目北2番6号 大和南森町ビル Daiwa Minamimorimachi Building, 2-6, Tenjinbashi 2-chome Kita, Kita-ku, Osaka-shi, Osaka 5300041, JP
Priority Data:
2015-17072131.08.2015JP
Title (EN) FERMENTED SOYBEAN AND METHOD FOR MANUFACTURING FERMENTED SOYBEAN
(FR) SOJA FERMENTÉ ET PROCÉDÉ DE FABRICATION DE SOJA FERMENTÉ
(JA) 大豆発酵物及び大豆発酵物の製造方法
Abstract:
(EN) The present invention provides a method for manufacturing fermented soybean that contains a high level of γ-aminobutyric acid and isoflavone agylcone and that is readily edible with little bitterness. The present inventors devised a manufacturing method capable of manufacturing fermented soybean that contains a high level of γ-aminobutyric acid and isoflavone agylcone and that has little bitterness by using an aerobic solid culture that uses at least two species of microorganisms belonging to the Rhizopus genus, and by furthermore shifting the incubation temperature.
(FR) La présente invention concerne un procédé de fabrication de soja fermenté qui contient un niveau élevé d'acide γ-aminobutyrique et d'isoflavone agylcone, et qui est facilement comestible avec une faible amertume. Les présents inventeurs concerne un procédé de fabrication capable de fabriquer du soja fermenté qui contient un niveau élevé d'acide γ-aminobutyrique et d'isoflavone agylcone, et qui a une faible amertume par utilisation d'une culture solide aérobie qui utilise au moins deux espèces de micro-organismes appartenant au genre Rhizopus et, en outre, par changement de la température d'incubation.
(JA) 本発明は、γ-アミノ酪酸及びアグリコン型イソフラボンを高含有し、かつ苦味が少なく食べ易い大豆発酵物を、簡便に製造できる製造方法を提供する。発明者らは、Rhizopus属に属する微生物の内、少なくとも2種を用いた好気的固体培養であって、更に培養温度をシフトすることで、γ-アミノ酪酸及びアグリコン型イソフラボンを高含有し、かつ苦味が少ない大豆発酵物を製造できる製造方法を見出した。
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)