Title:
FERMENTED SOYBEAN AND METHOD FOR MANUFACTURING FERMENTED SOYBEAN
Document Type and Number:
WIPO Patent Application WO/2017/038793
Kind Code:
A1
Abstract:
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.
Inventors:
KAMEDA TSUYOSHI (JP)
AOKI HIDEYUKI (JP)
SATO FUMI (JP)
MIYAJIMA AYA (JP)
AOKI HIDEYUKI (JP)
SATO FUMI (JP)
MIYAJIMA AYA (JP)
Application Number:
PCT/JP2016/075270
Publication Date:
March 09, 2017
Filing Date:
August 30, 2016
Export Citation:
Assignee:
IKEDA FOOD RES CO LTD (JP)
International Classes:
A23L11/00; A23L11/20; C12P7/22; C12P7/26; C12P7/42; C12P13/00; C12P13/06; C12P13/08
Foreign References:
| JPH104909A | 1998-01-13 | |||
| JP2014141462A | 2014-08-07 | |||
| JP2008245524A | 2008-10-16 | |||
| JP2005341874A | 2005-12-15 | |||
| JP2011229427A | 2011-11-17 | |||
| JP2007175024A | 2007-07-12 |
Other References:
HAN B. ET AL.: "Solid-substrate fermentation of soybeans with Rhizopus spp.: Comparison of discontinuous rotation with stationary bed fermentation.", JOURNAL OF BIOSCIENCE AND BIOENGINEERING, vol. 88, 1999, pages 205 - 209, XP055366654
YAAKOB H. ET AL.: "Optimization of isoflavone production from fermented soybean using response surface methodology.", FOOD SCIENCE AND BIOTECHNOLOGY, vol. 20, no. 6, 2011, pages 1525 - 1531, XP055366655
LEE I. ET AL.: "Distribution profiles of isoflavone isomers in Black Bean Kojis prepared with various filamentous fungi.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 54, 2006, pages 1309 - 1314, XP055366657
YAAKOB H. ET AL.: "Optimization of isoflavone production from fermented soybean using response surface methodology.", FOOD SCIENCE AND BIOTECHNOLOGY, vol. 20, no. 6, 2011, pages 1525 - 1531, XP055366655
LEE I. ET AL.: "Distribution profiles of isoflavone isomers in Black Bean Kojis prepared with various filamentous fungi.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 54, 2006, pages 1309 - 1314, XP055366657
Attorney, Agent or Firm:
HARAKENZO WORLD PATENT & TRADEMARK (JP)
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