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Title:
METHOD FOR REINFORCING ANTI-OXIDIZING ACTIVITY FUNCTION OF PERSIMMON AND HEALTH FOOD MATERIAL
Document Type and Number:
Japanese Patent JP2010252726
Kind Code:
A
Abstract:

To provide a method for reinforcing the anti-oxidizing activity function of persimmon, by which the high functionality of the persimmon can be reinforced to expand the effective utilization of the persimmon and effectively utilize off-specification products, fully ripened products, processing by-products, and the like scrapped because of inferior appearances and the advance of palatability, and persimmon pericarps mostly scrapped instead of being eaten.

This method for reinforcing the anti-oxidizing activity function of the persimmon is characterized by fermenting the persimmon with a lactic acid bacterium in a paste-like state. The lactic acid bacterium is preferably a lactic acid bacterium originated from a plant such as fig, grape, strawberry, common reed, Laurentia axillaris (flower), or calla (flower). The anti-oxidizing activity function is especially reinforced by double fermentations together using a plant disorganization enzyme.


Inventors:
SONOMOTO KENJI
YOSHIFUJI TAKESHI
SUN YANQI
SHIBATA KEISUKE
NODA YOSHIHARU
UEKI TATSURO
FUJINO TAKEHIKO
Application Number:
JP2009108276A
Publication Date:
November 11, 2010
Filing Date:
April 27, 2009
Export Citation:
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Assignee:
UNIV KYUSHU
FUKUOKA PREFECTURE SHOYU JOZO KYODO KUMIAI
RHEOLOGY KINO SHOKUHIN KENKYUSHO KK
International Classes:
A23L1/30; A23L19/00; A23L33/135; A61K35/74; A61K35/744; A61K35/747; A61K36/00; A61K36/18; A61K36/44; A61K36/73; A61K36/87; A61P7/00; A61P39/06
Domestic Patent References:
JP2007176845A2007-07-12
JPH04248972A1992-09-04
JP2005097222A2005-04-14
JP2006347985A2006-12-28
JP2004321168A2004-11-18
JP2004313032A2004-11-11
JP2010142215A2010-07-01
JP2006050915A2006-02-23
JP2004154122A2004-06-03
JPH0242945A1990-02-13
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JP2004267026A2004-09-30
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JP2008199931A2008-09-04
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JP2004073050A2004-03-11
JP2002291439A2002-10-08
Foreign References:
WO2005065700A12005-07-21
Other References:
渡部忍他: "西条柿の有効利用 乳酸菌を利用した発酵調味料の開発", 島根県産業技術センター研究報告, vol. 43, JPN6013054927, 2006, pages 11 - 15, ISSN: 0002672928
法村奈保子他: "アブラナ科野菜の乳酸発酵によるγ−アミノ酪酸含量とアンジオテンシンI変換酵素阻害能の増強効果", 福岡県農業総合試験場研究報告, vol. 28, JPN6013054928, March 2009 (2009-03-01), pages 11 - 16, ISSN: 0002672929
Attorney, Agent or Firm:
Masahiro Koda



 
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