A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/10 (2006.01) A23L 1/30 (2006.01) A61P 3/00 (2006.01)
Patent
CA 2550771
It is intended to provide barley malt rootlets being rich in functional components (free amino acids, dietary fibers and so on) and a process for producing the same. More specifically speaking, it is intended to provide foods, drugs or and cosmetics having improved functions by using, as one of the starting materials of the foods, drugs or and cosmetics, processed malt rootlets obtained by processing malt rootlets or an extract obtained by extracting functional components from malt rootlets, and a process for producing the same. Contents of functional components (for example, free amino acids such as GABA and dietary fibers such as .beta.-glucan) in malt rootlets can be increased by appropriately controlling the sprouting time, the drying or kilning temperature, or both of the sprouting time and the drying or kilning temperature at the malting step in the course of malting. By optimizing the temperature for extracting malt rootlets with an extraction solvent, furthermore, the contents of extracted functional components (for example, free amino acids such as GABA and dietary fibers such as .beta.- glucan) in the extract can be increased. Thus, the malt rootlets and its extract obtained by performing the controlling procedures as described above are employed as starting materials to thereby give foods, drugs or and cosmetics having improved functions. Also, a process for producing these products can be provided.
L'invention porte sur des radicelles de malt d'orge riches en composants fonctionnels (acides aminés libres, fibres diététiques, etc.) et sur leur procédé de production. L'invention porte plus particulièrement sur des aliments, médicaments et cosmétiques aux fonctions, améliorées en utilisant comme matériau de départ des radicelles de malt d'orge traitées ou un extrait de leurs composants fonctionnels, et sur leur procédé de production. On peut accroître la teneur en composants fonctionnels desdites radicelles (par exemple en acides aminés libres tels que le GABA, ou en fibres diététiques telles que le B-glucane), en réglant pendant le maltage: le temps de germination; la température de séchage ou de touraillage; ou les deux températures. De plus, en optimisant la température d'extraction des radicelles par solvant, on peut augmenter la teneur de l'extrait en composants fonctionnels extraits (par exemple en acides aminés libres tels que le GABA, ou en fibres diététiques telles que le B-glucane). Les radicelles et leurs extraits obtenus à l'aide des techniques ci-dessus, utilisés comme matériau de départ, permettent donc d'obtenir des aliments, médicaments et cosmétiques aux fonctions, améliorées.
Ito Kazutoshi
Kihara Makoto
Okada Yoshihiro
Sapporo Breweries Limited
Smart & Biggar
LandOfFree
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