Kikkoman Corporation

Other

Akio Obata

Makoto Saito

Nobuyuki Yamaji

Masaru Matsuura

Mamoru Kikuchi

Koichiro Tobe

Emiko Yamazaki

Tatuo Manaka

Toru Izumi

Jun Yamakoshi

Norikazu Fujii

Shigehiro Kataoka

Toshiaki Ariga

Ryohei Tsuji

Michiko Watanabe

Danji Fukushima

Yukihiko Iwai

Fumio Yamaguchi

Emiko Kinoshita

Mitsuo Takahashi

Shouji Asai

Keizo Tsuruta

Nobuhiro Horie

Satoru Abe

Kouichiro Tobe

Taichi Yamamoto

Akio Nobuhara

Tomoko Kanamori

The present invention provides an antiallergic agent comprising, as an active ingredient, at least one of a tomato extract, tomato pericarp, naringenin chalcone or its derivatives, tricaffeoylquinic acid or its derivatives and dicaffeoylsuccinylquinic acid or its derivatives; a histamine-release inhibitor or a leukotriene-release inhibitor; and a medicament, food, drink or cosmetic comprising the antiallergic agent, the histamine-release inhibitor or the leukotriene-release inhibitor mentioned above; and a method for producing an antiallergic agent comprising extracting raw material tomato with a solvent.

Antiallergic agents, drugs, foods, drinks or cosmetics containing them and process for producing the same

Precipitation fractionation of an aqueous extract of soybeans by addition of an organic solvent such as ethanol or molecular weight fractionation of the extract by ultrafiltration or size exclusion chromatography is appropriately combined with activated carbon filtration, cation- or anion-exchange resin treatment or other adsorbent (e.g., polyamide or octadecylsilica) treatment to provide a nicotianamine product of desired purity. The product is added to food and drink to provide health foods.

Method for preparing nicotianamine or nicotianamine-containing product

A powdered composition for food and drink comprising powdered soy protein isolate, anthocyanin and an organic acid composition is provided which is dissolved or suspended in water, milk, to provide a beverage which has a vivid reddish purple color characteristic of anthocyanin and which the anthocyanin is stabilized to maintain its various functions.

Powered composition for food and drink

An isoflavone aglycone-containing composition having genistein as a main aglycone is produced by a process comprising allowing a protease and &bgr;-glucosidase to act on a soy protein raw material, an extract of a soy protein raw material or a by-product of a soy protein raw material to water-solubilize the protein of soybean origin and to convert isoflavone glycosides to the corresponding aglycones, separating water-soluble components from the enzymatic reaction mixture, and recovering water-insoluble matter.

Process for producing isoflavone aglycone-containing composition

A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm,, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more.

High-protein food of plate form

A proanthocyanidin and an isoflavone are incorporated into a food. Compounding of grape seed extract as a proanthocyanidin and soy sauce cake extract as an isoflavone gives an anti-arteriosclerotic composition that is effective at a small intake.

Anti-arteriosclerotic food

A health diet for preventing life-habit diseases (adult diseases) is provided. The health diet is prepared by directly encapsulating or tableting an organic solvent extract of soy sauce cakes or an aqueous alkali extract of a soy sauce oil, or blending the extracts with a diet.

Health diet for preventing diseases caused by life-habit

A malonylisoflavone glycoside present in soybean is obtained efficiently. In addition, the corresponding isoflavone glycoside and aglycone are obtained from the malonylisoflavone glycoside. An aqueous extract of soybean is adsorbed on an adsorbent, and eluted with an aqueous alcohol solution.

Process for obtaining malonyl isoflavone glycosides and obtaining

A process for producing a soybean milk for a long life or a firm long life tofu which comprises removing soluble saccharides from a soybean milk by the use of an ultrafilter membrane giving a fractional molecular weight of 30,000 or above. The soybean milk thus obtained is used for the production of a long life or a firm long life tofu.

Process for producing a long life tofu using soybean milk

This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans in the presence of 10 to 30% by volume of air relative to the total weight of the soaked soybeans and the water, and also to a method for producing retort or aseptic packed tofu using the soybean milk obtained by the method of grinding.

Method for grinding soybeans and method for producing tofu

Growing community of inventors

Noda, Japan

Akio Obata