Title:
食品及びその製造方法並びに剤
Document Type and Number:
Japanese Patent JP7161210
Kind Code:
B2
Abstract:
To provide a food product which suppresses digestion of protein while maintaining good flavor.SOLUTION: The food product contains a tannin processed product of protein. The tannin processed product is preferably an immersion processed product to a tannin-containing liquid of a protein-containing material. Digestion of the protein is preferably suppressed. Preferably, the tannin processed product contains tannin and protein, and a ratio (mass ratio) of the tannin to the protein is preferably 0.08-0.6. It is preferably at least one selected from the group consisting of bread, udon noodle, rice and meat. It is preferably used for a kidney disease patient. The method for producing the food product includes a step of tannin processing the protein-containing material. The tannin treatment is preferably performed with a tannin-containing liquid. It preferably further includes a step of drying the protein-containing material before the tannin treatment.SELECTED DRAWING: Figure 1
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Inventors:
Akio Kadowaki
Chiharu Kashiwagi
Nobuki Ito
Chiharu Kashiwagi
Nobuki Ito
Application Number:
JP2019220350A
Publication Date:
October 26, 2022
Filing Date:
December 05, 2019
Export Citation:
Assignee:
Nakano BC Co., Ltd.
International Classes:
A23L33/17; A21D13/06; A23L5/00; A23L7/10; A23L7/109; A23L13/00
Domestic Patent References:
| JP2008063332A | ||||
| JP9084568A | ||||
| JP2003079335A | ||||
| JP2016086705A | ||||
| JP6261710A | ||||
| JP2004141022A | ||||
| JP60248150A | ||||
| JP2001046037A |
Foreign References:
| US20160051626 |
Other References:
はるにゃ,紅茶でフレンチトースト風♪,クックパッド,クックパッド株式会社,2019年04月17日,URL: https://cookpad.com/recipe/5595047
坂本彬, 井上博之, 中川致之,12種類の紅茶の化学成分,日本食品科学工学会誌,2012年07月,第59巻, 第7号,p326-330
きゃんちむ,簡単赤飯,クックパッド,2019年03月02日,URL: https://cookpad.com/recipe/5534583
シェルト,炊飯器で! 簡単お赤飯!(3合分),クックパッド,2017年08月09日,URL: https://cookpad.com/recipe/4658918
plumoon,炊飯器で時短+簡単お赤飯,クックパッド,2018年01月28日,URL: https://cookpad.com/recipe/4907727
小豆の煮汁は栄養抜群だから捨てずに活用! あんこも作れて一石二鳥,主婦わざ 主婦業を楽しむ秘密の知恵袋,2018年07月23日,URL: https://syufuwaza.com/known-66-4816
堀米隆雄、大熊哲夫、牟田誠,蛋白質の消化に対するニセアカシア葉縮合性タンニンの影響,日本畜産學會報,日本畜産學會,1984年05月25日,第55巻、第5号,299-306
Carmen Alzueta et al.,Effect of Tannins from Faba Beans on Protein Utilisation in Rats,Journal of the Science of Food Agriculture,WILEY,1992年,Vol. 59, Issue 4,551-553
P. Yuste et al.,The effect of proanthocyanidin-rich hulls and proanthocyanidin extracts from bean (Vicia faba L.) hulls on nutrient digestibility and digestive enzyme activities in young chicks,The British Journal of Nutrition,Cambridge University Press,1992年,Vol 67, Issue 1,57-65
坂本彬, 井上博之, 中川致之,12種類の紅茶の化学成分,日本食品科学工学会誌,2012年07月,第59巻, 第7号,p326-330
きゃんちむ,簡単赤飯,クックパッド,2019年03月02日,URL: https://cookpad.com/recipe/5534583
シェルト,炊飯器で! 簡単お赤飯!(3合分),クックパッド,2017年08月09日,URL: https://cookpad.com/recipe/4658918
plumoon,炊飯器で時短+簡単お赤飯,クックパッド,2018年01月28日,URL: https://cookpad.com/recipe/4907727
小豆の煮汁は栄養抜群だから捨てずに活用! あんこも作れて一石二鳥,主婦わざ 主婦業を楽しむ秘密の知恵袋,2018年07月23日,URL: https://syufuwaza.com/known-66-4816
堀米隆雄、大熊哲夫、牟田誠,蛋白質の消化に対するニセアカシア葉縮合性タンニンの影響,日本畜産學會報,日本畜産學會,1984年05月25日,第55巻、第5号,299-306
Carmen Alzueta et al.,Effect of Tannins from Faba Beans on Protein Utilisation in Rats,Journal of the Science of Food Agriculture,WILEY,1992年,Vol. 59, Issue 4,551-553
P. Yuste et al.,The effect of proanthocyanidin-rich hulls and proanthocyanidin extracts from bean (Vicia faba L.) hulls on nutrient digestibility and digestive enzyme activities in young chicks,The British Journal of Nutrition,Cambridge University Press,1992年,Vol 67, Issue 1,57-65
Attorney, Agent or Firm:
Ryu Iwatani
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