A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/172 (2006.01) A23L 1/10 (2006.01) A23L 1/305 (2006.01)
Patent
CA 2558220
A food material comprising whole grain powder of seeds of barley, wheat or the like, or pulverizate of seeds of barley, wheat or the like during the growing period from just after head spout to maturation, wherein the contents of free amino acids, such as glutamine, valine, isoleucine, leucine and arginine, have been increased; and a process for producing the same. In particular, a food material comprising whole grain powder of seeds of barley, wheat or the like wherein the contents of free glutamine, valine, isoleucine, leucine and arginine are in the range of 200 to 1200 mg/100g, 40 to 150 mg/100g, 30 to 120 mg/100g, 40 to 150 mg/100g and 60 to 150 mg/100g, respectively; and a process for producing the food material, characterized in that seeds of a member selected from among wheat, two-rowed barley and naked barley are immersed in water of 20 to 30~C for 24 to 72 hr.
Matière alimentaire comprenant de la poudre de grains entiers de graines d'orge, de blé ou similaire ou un produit de pulvérisation de graines d'orge, de blé ou similaire pendant la phase de croissance allant de juste après la sortie de la tête jusqu'à la maturation, dans laquelle les teneurs d'acides aminés, tels que la glutamine, la valine, l'isoleucine, la leucine et l'arginine, ont été accrues ; et procédé servant à produire celle-ci. En particulier, matière alimentaire comprenant de la poudre de grains entiers de graines d'orge, de blé ou similaire dans laquelle les teneurs en glutamine, valine, isoleucine, leucine et arginine libres sont comprises dans les intervalles allant de 200 à 1200 mg/100g, de 40 à 150 mg/100 g, de 30 à 120 mg/100 g, de 40 à 150 mg/100 g et de 60 à 150 mg/100 g, respectivement ; et procédé servant à produire la matière alimentaire, caractérisé en ce que des graines d'un élément choisi entre du blé, de l'orge à deux rangs et de l'orge nue sont immergées dans de l'eau à une température de 20 à 30·C pendant 24 à 72 h.
Horino Toshiroh
Nagamine Takashi
Nogata Yoichi
Incorporated Administrative Agency National Agriculture And Food
Riches Mckenzie & Herbert Llp
LandOfFree
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