JP4022636B2 - メシマコブを含有した健康食品の製造方法 - Google Patents
メシマコブを含有した健康食品の製造方法 Download PDFInfo
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- JP4022636B2 JP4022636B2 JP2003435812A JP2003435812A JP4022636B2 JP 4022636 B2 JP4022636 B2 JP 4022636B2 JP 2003435812 A JP2003435812 A JP 2003435812A JP 2003435812 A JP2003435812 A JP 2003435812A JP 4022636 B2 JP4022636 B2 JP 4022636B2
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
Claims (7)
- メシマコブから有効成分を抽出したメシマコブエキスに酵母菌を加えて発酵乾燥によって水分量を30%乃至40%まで減少させることにより第一発酵液を得、この第一発酵液に乳酸菌を加えて発酵乾燥によって水分量を所定の量まで減少させることにより第二発酵液を得、この第二発酵液を発酵乾燥によって水分量を50%まで減少させることにより第三発酵液を得、この第三発酵液に野菜,果物及びキノコ類を酵母菌及び乳酸菌により発酵させて形成した混合発酵エキスを加えて発酵乾燥によって水分量を20%まで減少させることにより第四発酵液を得、この第四発酵液を健康食品としたことを特徴とするメシマコブを含有した健康食品の製造方法。
- 請求項1記載のメシマコブを含有した健康食品の製造方法において、前記第一発酵液を得るための発酵乾燥は、25℃乃至35℃で6時間乃至10時間行うことを特徴とするメシマコブを含有した健康食品の製造方法。
- 請求項1,2いずれか1項に記載のメシマコブを含有した健康食品の製造方法において、前記第二発酵液を得るための発酵乾燥は、25℃乃至40℃で8時間乃至12時間行なうことを特徴とするメシマコブを含有した健康食品の製造方法。
- 請求項1〜3いずれか1項に記載のメシマコブを含有した健康食品の製造方法において、前記第三発酵液を得るための発酵乾燥は、25℃乃至35℃で風乾や除湿乾燥等により24時間乃至38時間行うことを特徴とするメシマコブを含有した健康食品の製造方法。
- 請求項1〜4いずれか1項に記載のメシマコブを含有した健康食品の製造方法において、前記第四発酵液を得るための発酵乾燥は、25℃乃至35℃で12時間乃至15時間行うことを特徴とするメシマコブを含有した健康食品の製造方法。
- 請求項1〜5いずれか1項に記載のメシマコブを含有した健康食品の製造方法において、前記乳酸菌として、有胞子菌であるプランタルム,フェカリス,ビフィズス,ブルガリア若しくはサーモフィラスを採用することを特徴とするメシマコブを含有した健康食品の製造方法。
- 請求項1〜6いずれか1項に記載のメシマコブを含有した健康食品の製造方法において、前記混合発酵エキスは、前記野菜,果物及びキノコ類を、夫々をさいの目状に刻み,スライス若しくは粉砕し、ブドウ糖,果糖,オリゴ糖,蔗糖及び蜂蜜等を加え、発酵させることで抽出されたエキスであることを特徴とするメシマコブを含有した健康食品の製造方法。
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JP2003435812A JP4022636B2 (ja) | 2003-12-26 | 2003-12-26 | メシマコブを含有した健康食品の製造方法 |
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JP2003435812A JP4022636B2 (ja) | 2003-12-26 | 2003-12-26 | メシマコブを含有した健康食品の製造方法 |
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JP2005192425A JP2005192425A (ja) | 2005-07-21 |
JP4022636B2 true JP4022636B2 (ja) | 2007-12-19 |
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JP2013179876A (ja) * | 2012-02-29 | 2013-09-12 | Bio Medical Research Group:Kk | キノコ発酵エキス |
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R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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