Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Reexamination Certificate
1998-03-10
2002-05-28
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
C426S615000
Reexamination Certificate
active
06395315
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a fermented composition, a method for its manufacture, and applications thereof.
The fermented composition pertaining to the present invention can be used as a growth promoter for various plants and animals, and more specifically, can be used for plants such as rice, fruit trees, farm produce, flowering plants, and trees, animals such as cattle, horses, pigs, and chickens, and seafood such as fish and shellfish.
BACKGROUND ART
Various types of fermented composition for health foods have been known in the past.
However, people have been expecting more out of fermented compositions, and there is a need for more effective fermented compositions.
Those containing nutrients and the like for a variety of organisms have been known in the past as growth promoters and the like for animals, such as plants, animals, and seafood, but they cannot be used safely.
There is thus a need for a growth promoter which can it be used safely.
SUMMARY OF THE INVENTION
Such problems are resolved by the following means in the present invention:
First, a fermented composition consisting of the following components and amino acid compositions, and obtained by the fermentation and aging of one or more fruits selected from apples, persimmons, bananas, pineapples, akebia, silvervine, figs, wild strawberries, strawberries, wild vines, grapes, Myrica, peaches, Ume (Japanese apricots), blueberries, and raspberries, one or more citrus fruits selected from navel oranges, Hassaku oranges, mandarin oranges, Sour oranges, oranges, Iyokan oranges, kumquats, Yuzu (citrons), Kabosu oranges, shaddocks, Ponkan oranges, lemons, and limes, one or more edible roots selected from Burdock, carrots, garlic, lotus root, and lily bulbs, one or more grains selected from brown rice, glutinous rice, rice, millet, corn, wheat, barley, Foxtail millet, and Sawa millet, one or more beans and sesames selected from soybeans, black soybeans, black sesame, white sesame, Azuki beans, and walnuts, one or more types of seaweed selected from Konbu, Wakame, Hijiki, and Aonori (laver), Kawanori (laver), one or more saccharides selected from black sugar, fructose, and glucose, and one or more items selected from honey, starch, cucumbers, Perilla, and celery.
Per 100 g primary component:
water: 5.0 g to 50.0 g
protein: 0.5 g to 10.0 g
lipids: 0.05 g to 10.00 g
carbohydrates (non-fibrous carbohydrates): 30.0 g to 75.0 g
carbohydrates (fiber): 0.1 g to 5.0 g
ash: 0.15 g to 5.0 g
&bgr;-carotene: 10 &mgr;g to 150 &mgr;g
Retinol potency: 10 IU to 100 IU
Vitamin B
1
: 0.01 mg to 0.50 mg
Vitamin B
2
: 0.01 mg to 0.50 mg
Vitamin B
6
: 0.01 mg to 0.50 mg
Vitamin E: 10.0 mg or less
niacin: 0.1 mg to 6.0 mg
calcium: 50 mg to 900 mg
phosphorus: 200 mg or less
iron: 1.0 mg to 5.0 mg
sodium: 20 mg to 300 mg
potassium: 300 mg to 1000 mg
magnesium: 40 mg to 200 mg
NaCl deduced from Na content: 0.05 g to 1.00 g
copper: 7.0 ppm or less
Of 100 g amino acid composition:
isoleucine: 30 mg to 200 mg
leucine: 50 mg to 400 mg
lysine: 20 mg to 200 mg
methionine: 10 mg to 150 mg
cystine: 10 mg to 100 mg
phenylalanine: 30 mg to 250 mg
tyrosine: 20 mg to 200 mg
threonine: 40 mg to 200 mg
tryptophan: 1 mg to 100 mg
valine: 30 mg to 300 mg
histidine: 10 mg to 200 mg
arginine: 40 mg to 400 mg
alanine: 50 mg to 300 mg
aspartic acid: 100 mg to 600 mg
glutamic acid: 100 mg to 1200 mg
glycine: 30 mg to 300 mg
proline: 40 mg to 400 mg
serine: 30 mg to 300 mg
Second, a fermented composition manufacturing method for manufacturing a fermented composition consisting of the following components and amino acid compositions by fermenting and aging one or more fruits selected from apples, persimmons, bananas, pineapples, akebi, silvervine, figs, wild strawberries, strawberries, wild vines, grapes, Myrica, peaches, Japanese apricots, blueberries, and raspberries, one or more citrus fruits selected from navel oranges, Hassaku oranges, mandarin oranges, Sour oranges, oranges, Iyokan oranges, kumquats, citrons, Kabosu oranges, shaddocks, Ponkan oranges, lemons, and limes, one or more edible roots selected from Burdock root, carrots, garlic, lotus root, and lily bulbs, one or more grains selected from brown rice, glutinous rice, rice, millet, corn, wheat, barley, Foxtail millet, and Sawa millet, one or more beans and sesames selected from soybeans, black soybeans, black sesame, white sesame, azuki beans, and walnuts, one or more types of seaweed selected from Konbu, Wakame, Hijiki, and laver, one or more saccharides selected from black sugar, fructose, and glucose, and one or more items selected from honey, starch, cucumbers, Perilla, and celery.
Per 100 g primary component:
water: 5.0 g to 50.0 g
protein: 0.5 g to 10.0 g
lipids: 0.05 g to 10.00 g
carbohydrates (non-fibrous carbohydrates): 30.0 g to 75.0 g
carbohydrates (fiber): 0.1 g to 5.0 g
ash: 0.5 g to 5.0 g
&bgr;-carotene: 10 &mgr;g to 150 &mgr;g
Retinol potency: 10 IU to 100 IU
Vitamin B
1
: 0.01 mg to 0.50 mg
Vitamin B
2
: 0.01 mg to 0.50 mg
Vitamin B
6
: 0.01 mg to 0.50 mg
Vitamin E: 10.0 mg or less
niacin: 0.1 mg to 6.0 mg
calcium: 50 mg to 900 mg
phosphorus: 200 mg or less
iron: 1.0 mg to 5.0 mg
sodium: 20 mg to 300 mg
potassium: 300 mg to 1000 mg
magnesium: 40 mg to 200 mg
NaCl deduced from Na content: 0.05 g to 1.00 g
copper: 7.0 ppm or less
Of 100 g amino acid composition:
isoleucine: 30 mg to 200 mg
leucine: 50 mg to 400 mg
lysine: 20 mg to 200 mg
methionine: 10 mg to 150 mg
cystine: 10 mg to 100 mg
phenylalanine: 30 mg to 250 mg
tyrosine: 20 mg to 200 mg
threonine: 40 mg to 200 mg
tryptophan: 1 mg to 100 mg
valine: 30 mg to 300 mg
histidine: 10 mg to 200 mg
arginine: 40 mg to 400 mg
alanine: 50 mg to 300 mg
aspartic acid: 100 mg to 600 mg
glutamic acid: 100 mg to 1200 mg
glycine: 30 mg to 300 mg
proline: 40 mg to 400 mg
serine: 30 mg to 300 mg
The present invention contains the aforementioned fermented composition as an active component.
Specific examples include food product quality improvers, growth promoters, feed, fertilizer, and foods and drinks.
The present invention also relates to a method for manufacturing foods and drinks, such as noodles, using the aforementioned fermented composition as an additive.
Foods and drinks suitable for manufacture here include common foods that are directly eaten, as well as seasonings that are indirectly eaten, such as soy sauce or miso sauce, in short, any food directly or indirectly eaten by humans, including baby food and the like.
The scope of the present invention should not be narrowly interpreted solely in terms of the specific numerical values noted in the Claims or the means for resolving the aforementioned problems, since such values may differ depending on the subject of measurement, the measurement method, measuring errors, and the like, and any effects similar to those pertaining to the present invention should be interpreted as falling within the scope of the present invention.
The fermented composition pertaining to the present invention is manufactured in the following manner.
First, mandarin oranges, citrons, silvervine, figs, bananas, Burdock root, carrots, pineapples, grapes, akebi, wild vines, wild strawberries, Sour oranges, Hassaku oranges, apples, Myrica, navel oranges, garlic, kumquats, and the like which have been washed with water and then crudely pulverized are mixed.
After these have been mixed, black sugar is added, and the mixture is fermented while occasionally stirred at a temperature of −4° C. to 40° C., preferably −3° C. to 30° C., and even more preferably −2° C. to 20° C., after which wheat, honey, corn, millet, lotus root, walnuts, lily bulbs, soybeans, brown rice, corn starch, rice, Japanese apricots, persimmons, Konbu, Hijiki, laver, sesame, glutinous rice, or the like are mixed in.
The fermented composition is manufactured by fermenting and aging the mixture while occasionally stirring it at a temperature of −4° C. to 40° C., preferably −3° C. to 30° C., and even more preferably −2° C. to 20° C., and then filtering the product.
The fermented composition thus obtained
Hendricks Keith
Manda Formentation Co., Ltd.
Smith , Gambrell & Russell, LLP
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