JP2008050269A5 - - Google Patents

Download PDF

Info

Publication number
JP2008050269A5
JP2008050269A5 JP2006224999A JP2006224999A JP2008050269A5 JP 2008050269 A5 JP2008050269 A5 JP 2008050269A5 JP 2006224999 A JP2006224999 A JP 2006224999A JP 2006224999 A JP2006224999 A JP 2006224999A JP 2008050269 A5 JP2008050269 A5 JP 2008050269A5
Authority
JP
Japan
Prior art keywords
rice bran
weight
amount
sake lees
aminobutyric acid
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
JP2006224999A
Other languages
English (en)
Japanese (ja)
Other versions
JP2008050269A (ja
Filing date
Publication date
Application filed filed Critical
Priority to JP2006224999A priority Critical patent/JP2008050269A/ja
Priority claimed from JP2006224999A external-priority patent/JP2008050269A/ja
Publication of JP2008050269A publication Critical patent/JP2008050269A/ja
Publication of JP2008050269A5 publication Critical patent/JP2008050269A5/ja
Pending legal-status Critical Current

Links

JP2006224999A 2006-08-22 2006-08-22 経口摂取物 Pending JP2008050269A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2006224999A JP2008050269A (ja) 2006-08-22 2006-08-22 経口摂取物

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2006224999A JP2008050269A (ja) 2006-08-22 2006-08-22 経口摂取物

Publications (2)

Publication Number Publication Date
JP2008050269A JP2008050269A (ja) 2008-03-06
JP2008050269A5 true JP2008050269A5 (fr) 2009-04-23

Family

ID=39234647

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2006224999A Pending JP2008050269A (ja) 2006-08-22 2006-08-22 経口摂取物

Country Status (1)

Country Link
JP (1) JP2008050269A (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009298742A (ja) * 2008-06-16 2009-12-24 Toyobo Co Ltd 生活習慣病改善剤
JP2010018588A (ja) * 2008-07-14 2010-01-28 Akita Prefecture 米糠発酵素材の脂質代謝改善作用
JP5780706B2 (ja) * 2010-01-22 2015-09-16 共栄化学工業株式会社 美白化粧料
JP2013158271A (ja) * 2012-02-02 2013-08-19 Kazuto Yamamoto 菓子及び当該菓子の製造方法
US20230173014A1 (en) * 2020-04-30 2023-06-08 Grandes Vinos Y Viñedos Sa Wine lees, derivatives thereof and their uses
CN115537356B (zh) * 2022-10-11 2024-02-13 微康益生菌(苏州)股份有限公司 一种具有预防或缓解血压升高功效的复合益生菌剂及其制备方法和应用

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2590423B2 (ja) * 1994-02-01 1997-03-12 農林水産省中国農業試験場長 γ−アミノ酪酸を富化した食品素材
JP3299726B2 (ja) * 1999-01-14 2002-07-08 新潟県 γ−アミノ酪酸の生成方法
JP2002241305A (ja) * 2001-02-14 2002-08-28 Yakult Honsha Co Ltd 高血圧症予防・治療剤
JP4210250B2 (ja) * 2004-09-28 2009-01-14 ヤヱガキ醗酵技研株式会社 機能性食品とその製造法

Similar Documents

Publication Publication Date Title
JP4815493B2 (ja) コチュジャン発酵物、醸造醤油原液、または酸分解醤油原液を含有する培地組成物、及びγ−アミノブチル酸の生産方法
JP2008050269A5 (fr)
JP2009521242A5 (fr)
WO2009138091A3 (fr) Souche de microorganisme isolée lactobacillus plantarum tensia dsm 21380 en tant que probiotique antimicrobien et antihypertensif, produit alimentaire et composition comprenant ledit microorganisme et utilisation dudit microorganisme pour la préparation d'un médicament hypertensif et procédé pour supprimer des pathogènes et des lactobacilles non utilisés comme levain dans un produit alimentaire
Tung et al. Optimization of culture condition for ACEI and GABA production by lactic acid bacteria
JP2006042796A5 (fr)
WO2007042577A3 (fr) Composition comprenant des cellules de levure enzymatiquement digerees et son procede de preparation.
JP2007236344A (ja) 乳酸菌ラクトバシラス・サケイ株、飲料製造方法、食品製造方法、漬け床製造方法、製パン改質原料製造方法
Ruiz‐Rodríguez et al. Lactic acid bacteria
ATE412340T1 (de) Fermentiertes getränk, fermentiertes lebensmittel und verfahren zu ihrer herstellung
CN101756154B (zh) 浓缩辣椒调味料的制作方法
CN105567533A (zh) 一种益生菌抗氧化保健醋的生产方法
CN102370112A (zh) 腐乳促熟剂和一种快速生产腐乳的方法
KR101720844B1 (ko) 표고 균사체 배양미를 이용한 젖산발효물의 제조방법
JP2006223244A5 (fr)
JP2011142922A5 (fr)
KR101666504B1 (ko) 유산균을 이용한 떡의 노화 또는 부패 억제 방법
JP5407035B2 (ja) ドレッシング及びその製造方法
WO2012042223A3 (fr) Aliment fermenté
CN101961126A (zh) 一种大米乳酸饮料
JP2012183030A (ja) 醸造酢の製造方法及び醸造酢
JP2004254528A (ja) 野菜汁飲料
JP2010239868A5 (fr)
JP2013223485A (ja) 酵母を利用したイソ吉草酸を含む培養物の製造方法およびイソ吉草酸を含有する飲食品
JP2012223171A5 (fr)