JP2010017164A5 - - Google Patents
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- Publication number
- JP2010017164A5 JP2010017164A5 JP2008201229A JP2008201229A JP2010017164A5 JP 2010017164 A5 JP2010017164 A5 JP 2010017164A5 JP 2008201229 A JP2008201229 A JP 2008201229A JP 2008201229 A JP2008201229 A JP 2008201229A JP 2010017164 A5 JP2010017164 A5 JP 2010017164A5
- Authority
- JP
- Japan
- Prior art keywords
- miso
- chrysanthemum
- diabetes
- chopped
- chrysanthemums
- 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.)
- Granted
Links
- 241000723353 Chrysanthemum Species 0.000 claims description 45
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 45
- 235000005986 Chrysanthemum x morifolium Nutrition 0.000 claims description 45
- 240000006116 Mirabilis expansa Species 0.000 claims description 40
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 40
- 235000013536 miso Nutrition 0.000 claims description 40
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 description 26
- 206010012601 Diabetes mellitus Diseases 0.000 description 17
- 240000007842 Glycine max Species 0.000 description 17
- 229920001202 Inulin Polymers 0.000 description 8
- JYJIGFIDKWBXDU-MNNPPOADSA-N Inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 8
- 229940029339 Inulin Drugs 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000017709 saponins Nutrition 0.000 description 6
- 150000007949 saponins Chemical class 0.000 description 6
- 210000004369 Blood Anatomy 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 230000002195 synergetic Effects 0.000 description 5
- 235000005686 eating Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000002354 daily Effects 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 150000004676 glycans Polymers 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Polymers 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000012046 side dishes Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 240000006669 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 210000003491 Skin Anatomy 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000007329 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000003203 everyday Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000005283 ground state Effects 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000021187 side dish Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008201229A JP4909324B2 (ja) | 2008-07-08 | 2008-07-08 | 菊芋入り味噌 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008201229A JP4909324B2 (ja) | 2008-07-08 | 2008-07-08 | 菊芋入り味噌 |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2010017164A JP2010017164A (ja) | 2010-01-28 |
JP2010017164A5 true JP2010017164A5 (ko) | 2010-09-30 |
JP4909324B2 JP4909324B2 (ja) | 2012-04-04 |
Family
ID=41702673
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008201229A Expired - Fee Related JP4909324B2 (ja) | 2008-07-08 | 2008-07-08 | 菊芋入り味噌 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4909324B2 (ko) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101105165B1 (ko) | 2011-04-14 | 2012-01-17 | 최원석 | 돼지감자를 이용한 고추장 제조방법 |
RU2608211C1 (ru) * | 2015-06-24 | 2017-01-17 | Владимир Викторович Черниченко | Пюреобразные консервы на основе топинамбура |
RU2608212C1 (ru) * | 2015-06-24 | 2017-01-17 | Владимир Викторович Черниченко | Пюреобразные консервы на основе топинамбура |
RU2586904C1 (ru) * | 2015-06-24 | 2016-06-10 | Владимир Викторович Черниченко | Пюреобразные консервы на основе топинамбура |
RU2601006C1 (ru) * | 2015-06-24 | 2016-10-27 | Владимир Викторович Черниченко | Пюреобразные консервы на основе топинамбура |
RU2601025C1 (ru) * | 2015-06-24 | 2016-10-27 | Владимир Викторович Черниченко | Пюреобразные консервы на основе топинамбура |
RU2601027C1 (ru) * | 2015-06-24 | 2016-10-27 | Владимир Викторович Черниченко | Пюреобразные консервы на основе топинамбура |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5820169A (ja) * | 1981-07-25 | 1983-02-05 | Hiroshi Okamoto | 調味料の製造法 |
JPS59220164A (ja) * | 1983-05-30 | 1984-12-11 | Yonemi Tanaka | 味噌の製造方法 |
JPS61280245A (ja) * | 1985-06-03 | 1986-12-10 | Kikkoman Corp | 調合味噌の製造法 |
JPH04293470A (ja) * | 1991-03-19 | 1992-10-19 | Maruhara:Kk | 薬草入り調味料の製造方法 |
JP2000189095A (ja) * | 1998-12-28 | 2000-07-11 | Miyazaki Pref Gov J A Shokuhin Kaihatsu Kenkyusho | 高カロテン含有有色甘藷入り味噌およびその製造方法 |
JP2001190239A (ja) * | 2000-01-14 | 2001-07-17 | Miyazaki Pref Gov J A Shokuhin Kaihatsu Kenkyusho | アントシアニン含有有色甘藷入り味噌およびその製造方法 |
JP2002306113A (ja) * | 2001-04-12 | 2002-10-22 | Shinwa Kogyo Kk | きくいも微粉末、その製造方法、きくいも微粉末添加食品及びきくいも微粉末製品 |
JP2003038118A (ja) * | 2001-07-26 | 2003-02-12 | Ichiro Imai | 菊芋の保存食品製造方法及びその保存食品 |
JP2004129643A (ja) * | 2002-10-10 | 2004-04-30 | Sasaki Seimenshiyo:Kk | 菊芋の養分入り麺製品の製造方法 |
JP2005348647A (ja) * | 2004-06-10 | 2005-12-22 | Icc Kk | 焼成風化珊瑚入り味噌及び製造方法 |
-
2008
- 2008-07-08 JP JP2008201229A patent/JP4909324B2/ja not_active Expired - Fee Related
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