Fermentation Composition, Process for Preparing the Same, and Use Thereof

s\ — IIIIIIIIIIIIIIIIIIIIMIIIIIIIIIII OJII Eur°Pean Patent Office <*S Office europeen des brevets (11) EP 0 896 797 A1

(12) EUROPEAN PATENT APPLICATION published in accordance with Art. 158(3) EPC

(43) Date of publication: (51) |nt. CI.6: A23L 1/30, A23K 1/00, 17.02.1999 Bulletin 1999/07 A23L 1/16 AQ1 N 63/00 (21) Application number: 97929558.1 v ' ^ /0~x(86) International application number:u PCT/JP97/02361 (22) Date of filing: 08.07.1997 (87) International publication number: WO 98/01 042 (1 5.01 .1 998 Gazette 1 998/02)

(84) Designated Contracting States: (72) Inventor: MATSUURA, Shingoro AT BE CH DE DK ES Fl FR GB GR IE IT LI LU MC Innoshima-shi Hiroshima 722-22 (JP) NL PT SE (74) Representative: (30) Priority: 10.07.1996 JP 198545/96 Kedinger, Jean-Paul 06.08.1996 JP 221839/96 Cabinet Malemont 30.08.1996 JP 246865/96 42, avenue du President Wilson 04.04.1 997 JP 1 00779/97 751 1 6 Paris (FR)

(71) Applicant: Manda Fermentation Co., Ltd. Hiroshima 722-21 (JP)

(54) FERMENTATION COMPOSITION, PROCESS FOR PREPARING THE SAME, AND USE THEREOF

(57) Means for Solving Problem: Fermented and aged fruits such as apples, persimmons, bananas, pineapples, akebia, silvervine, figs, wild strawberries, wild vines, Myrica, and time (Japa- nese apricot), citrus fruits such as Navel oranges, Has- saku oranges, Mandarin oranges, Sour oranges, lyokan oranges, kumquats, citrons, Kabosu oranges, shaddocks, Ponkan oranges, and lemons, edible roots such as Burdock, carrots, garlic, lotus root, and lily bulbs, grains such as brown rice, glutinous rice, polished rice, millet, corn, wheat, barley, and Foxtail millet, beans and sesames such as soybeans, black soybeans, black sesame, white sesame, and walnuts, seaweed such as Konbu, Wakame, Hijiki, and Laver, saccharides such as brown sugar as lump, fructose, and glucose, as well as honey, starch, cucumbers, Perilla, and celery are used as food quality improvers or growth promoters.

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Description water: 5.0 g to 50.0 g protein: 0.5 g to 10.0 g TECHNICAL FIELD lipids: 0.05 g to 10.00 g carbohydrates (non-fibrous carbohydrates): 30.0 g [0001 ] The present invention relates to a fermented 5 to 75.0 g composition, a method for its manufacture, and applica- carbohydrates (fiber): 0.1 g to 5.0 g tions thereof. ash: 0.5 g to 5.0 g [0002] The fermented composition pertaining to the p-carotene: 10 ng to 150 ng present invention can be used as a growth promoter for Retinol potency: 10 IU to 100 IU various plants and animals, and more specifically, can 10 Vitamin B1 : 0.01 mg to 0.50 mg be used for plants such as rice, fruit trees, farm produce, Vitamin B2: 0.01 mg to 0.50 mg flowering plants, and trees, animals such as cattle, Vitamin B6: 0.01 mg to 0.50 mg horses, pigs, and chickens, and seafood such as fish Vitamin E: 10.0 mg or less and shellfish. niacin: 0.1 mg to 6.0 mg 15 calcium: 50 mg to 900 mg BACKGROUND ART phosphorus: 200 mg or less iron: 1.0 mg to 5.0 mg [0003] Various types of fermented composition for sodium: 20 mg to 300 mg health foods have been known in the past. potassium: 300 mg to 1000 mg [0004] However, people have been expecting more 20 magnesium: 40 mg to 200 mg out of fermented compositions, and there is a need for NaCI deduced from Na content: 0.05 g to 1.00 g more effective fermented compositions. copper: 7.0 ppm or less [0005] Those containing nutrients and the like for a variety of organisms have been known in the past as [0010] Of 100 g amino acid composition: growth promoters and the like for animals, such as 25 plants, animals, and seafood, but they cannot be used isoleucine: 30 mg to 200 mg safely. leucine: 50 mg to 400 mg [0006] There is thus a need for a growth promoter lysine: 20 mg to 200 mg which can be used safely. methionine: 10 mg to 150 mg 30 cystine: 10 mg to 100 mg SUMMARY OF THE INVENTION phenylalanine: 30 mg to 250 mg tyrosine: 20 mg to 200 mg [0007] Such problems are resolved by the following threonine: 40 mg to 200 mg means in the present invention: tryptophan: 1 mg to 100 mg [0008] First, a fermented composition consisting of the 35 valine: 30 mg to 300 mg following components and amino acid compositions, histidine: 10 mg to 200 mg and obtained by the fermentation and aging of one or arginine: 40 mg to 400 mg more fruits selected from apples, persimmons, alanine: 50 mg to 300 mg bananas, pineapples, akebia, silvervine, figs, wild aspartic acid: 100 mg to 600 mg strawberries, strawberries, wild vines, grapes, Myrica, 40 glutamic acid: 100 mg to 1200 mg peaches, time (Japanese apricots), blueberries, and glycine: 30 mg to 300 mg raspberries, one or more citrus fruits selected from proline: 40 mg to 400 mg navel oranges, Hassaku oranges, mandarin oranges, serine: 30 mg to 300 mg Sour oranges, oranges, lyokan oranges, kumquats, Yuzu (citrons), Kabosu oranges, shaddocks, Ponkan 45 [0011] Second, a fermented composition manufactur- oranges, lemons, and limes, one or more edible roots ing method for manufacturing a fermented composition selected from Burdock, carrots, garlic, lotus root, and lily consisting of the following components and amino acid bulbs, one or more grains selected from brown rice, glu- compositions by fermenting and aging one or more tinous rice, rice, millet, corn, wheat, barley, Foxtail mil- fruits selected from apples, persimmons, bananas, let, and Sawa millet, one or more beans and sesames so pineapples, akebi, silvervine, figs, wild strawberries, selected from soybeans, black soybeans, black ses- strawberries, wild vines, grapes, Myrica, peaches, Jap- ame, white sesame, Azuki beans, and walnuts, one or anese apricots, blueberries, and raspberries, one or more types of seaweed selected from Konbu, Wakame, more citrus fruits selected from navel oranges, Hassaku Hijiki, and Aonori (laver), Kawanori (laver), one or more oranges, mandarin oranges, Sour oranges, oranges, saccharides selected from black sugar, fructose, and 55 lyokan oranges, kumquats, citrons, Kabosu oranges, glucose, and one or more items selected from honey, shaddocks, Ponkan oranges, lemons, and limes, one or starch, cucumbers, Perilla, and celery. more edible roots selected from Burdock root, carrots, [0009] Per 100 g primary component: garlic, lotus root, and lily bulbs, one or more grains

2 3 EP 0 896 797 A1 4 selected from brown rice, glutinous rice, rice, millet, improvers, growth promoters, feed, fertilizer, and foods corn, wheat, barley, Foxtail millet, and Sawa millet, one and drinks. or more beans and sesames selected from soybeans, [001 6] The present invention also relates to a method black soybeans, black sesame, white sesame, azuki for manufacturing foods and drinks, such as noodles, beans, and walnuts, one or more types of seaweed 5 using the aforementioned fermented composition as an selected from Konbu, Wakame, Hijiki, and laver, one or additive. more saccharides selected from black sugar, fructose, [001 7] Foods and drinks suitable for manufacture here and glucose, and one or more items selected from include common foods that are directly eaten, as well as honey, starch, cucumbers, Perilla, and celery. seasonings that are indirectly eaten, such as soy sauce [001 2] Per 1 00 g primary component: 10 or miso sauce, in short, any food directly or indirectly eaten by humans, including baby food and the like. water: 5.0 g to 50.0 g [0018] The scope of the present invention should not protein: 0.5 g to 10.0 g be narrowly interpreted solely in terms of the specific lipids: 0.05 g to 10.00 g numerical values noted in the Claims or the means for carbohydrates (non-fibrous carbohydrates): 30.0 g 15 resolving the aforementioned problems, since such val- to 75.0 g ues may differ depending on the subject of measure- carbohydrates (fiber): 0.1 g to 5.0 g ment, the measurement method, measuring errors, and ash: 0.5 g to 5.0 g the like, and any effects similar to those pertaining to the p-carotene: 10 ng to 150 ng present invention should be interpreted as falling within Retinol potency: 10 IU to 100 IU 20 the scope of the present invention. Vitamin B-,: 0.01 mg to 0.50 mg [001 9] The fermented composition pertaining to the Vitamin B2: 0.01 mg to 0.50 mg present invention is manufactured in the following man- Vitamin B6: 0.01 mg to 0.50 mg ner. Vitamin E: 10.0 mg or less [0020] First, mandarin oranges, citrons, silvervine, niacin: 0.1 mg to 6.0 mg 25 figs, bananas, Burdock root, carrots, pineapples, calcium: 50 mg to 900 mg grapes, akebi, wild vines, wild strawberries, Sour phosphorus: 200 mg or less oranges, Hassaku oranges, apples, Myrica, navel iron: 1.0 mg to 5.0 mg oranges, garlic, kumquats, and the like which have been sodium: 20 mg to 300 mg washed with water and then crudely pulverized are potassium: 300 mg to 1000 mg 30 mixed. magnesium: 40 mg to 200 mg [0021] After these have been mixed, black sugar is NaCI deduced from Na content: 0.05 g to 1 .00 g added, and the mixture is fermented while occasionally copper: 7.0 ppm or less 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 [001 3] Of 1 00 g amino acid composition: 35 which wheat, honey, corn, millet, lotus root, walnuts, lily bulbs, soybeans, brown rice, corn starch, rice, Japa- isoleucine: 30 mg to 200 mg nese apricots, persimmons, Konbu, Hijiki, laver, ses- leucine: 50 mg to 400 mg ame, glutinous rice, or the like are mixed in. lysine: 20 mg to 200 mg [0022] The fermented composition is manufactured by methionine: 10 mg to 150 mg 40 fermenting and aging the mixture while occasionally cystine: 10 mg to 100 mg stirring it at a temperature of -4°C to 40°C, preferably - phenylalanine: 30 mg to 250 mg 3°C to 30°C, and even more preferably -2°C to 20°C, tyrosine: 20 mg to 200 mg and then filtering the product. threonine: 40 mg to 200 mg [0023] The fermented composition thus obtained can tryptophan: 1 mg to 100 mg 45 be eaten as such, and said fermented composition can valine: 30 mg to 300 mg also be used as an active component of a food quality histidine: 10 mg to 200 mg improver. arginine: 40 mg to 400 mg [0024] Analysis of the fermented composition manu- alanine: 50 mg to 300 mg factured under the aforementioned conditions yielded aspartic acid: 100 mg to 600 mg so the following results. glutamic acid: 100 mg to 1200 mg [0025] Specifically, water: 33.8 g/100g; protein: 2.1 glycine: 30 mg to 300 mg g/100 g; lipids: 0.1 g/100 g; carbohydrates (non- proline: 40 mg to 400 mg fibrous): 61.4 g/100 g; carbohydrates (fiber): 0.8 g/100 serine: 30 mg to 300 mg g; ash: 1.8 g/100 g; p-carotene: 95 ng/100 g; Retinol 55 potency: 55 IU/100 g; Vitamin B-, : 0.02 mg/100 g; Vita- [0014] The present invention contains the aforemen- min B2: 0.07 mg/100 g; Vitamin B6: 0.36 mg/100 g; Vita- tioned fermented composition as an active component. min E: 1.2 mg/100 g; niacin: 1.54 mg/100 g; calcium: [001 5] Specific examples include food product quality 120 mg/100 g; phosphorus: 43 mg/100g; iron: 2.4

3 5 EP 0 896 797 A1 6

mg/100 g; sodium: 57 mg/100 g; potassium: 670 [0034] Meat products such as Kasuzuke meats mg/100 g; magnesium: 70 mg/100 g; NaCI deduced (meats seasoned in sake lees), Dried meats, Sausages, from Na content: 0.1 g/100 g; and copper: 1.0 ppm. Canned meats, Tsukudani of meat (preserved meats [0026] Of the 100 g of the amino acid composition: boiled in soy sauce), Bottled meats, Ham and Bacon. isoleucine: 74 mg; leucine: 130 mg; lysine: 77 mg; 5 [0035] Processed marine products such as kasuzuke methionine: 35 mg; cystine: 24 mg; phenylalanine: 85 fish/shellfish (fish/shell fish pickled in sake lees), Kam- mg; tyrosine: 55 mg; threonine: 67 mg; tryptophan: 19 aboko (steamed fish paste), Smoked fish/shellfish, mg; valine: 95 mg; histidine: 45 mg; arginine: 85 mg; Salted fish/shellfish, Salted and dried fish/shellfish, alanine: 85 mg; aspartic acid: 240 mg; glutamic acid: Canned marine products, Tsukudani marine products 300 mg; glycine: 65 mg; proline: 110 mg; and serine: 82 w (preserved marine products boiled in soy sauce), Bot- mg. tled marine products, Fish/shellfish dried in the shade of [0027] It has been shown that consuming the fer- the sun, Chikuwa (bamboo-shaped broiled fish paste), mented composition as such warms the body and pro- Boiled and dried fish/shellfish, Hanpen (pounded fish duces energy after consumption. cakes) and Fish sausages . [0028] The flavor and the like of various foods and 15 [0036] Katsuobushi (dried bonito), Agar-agar, Kezuri- drinks are improved when the fermented composition bushi (dried bonito shavings), Tororokonbu (scraped obtained above is added during food and drink manu- kelp), Dried laver, Dried hijiki (dark brown algae), Dried facturing processes. Wakame seaweed and Toasted lavar. [0029] When the fermented composition is added dur- [0037] Processed vegetables and Processed fruit ing a food and drink manufacturing process, the fer- 20 such as Canned fruit/Bottled fruit, pickled fruit, Dried mented composition can be mixed at any stage during a fruit, Dried vegetables, Jams, Vegetable juices for cook- process for manufacturing foods and drinks that are ing, Chocolate spread, peanut butter, Ground almonds, directly eaten, such as cold noodles or fried foods such Marmalade, Mian-ma (pieces of fermented and dried as tempura or batter fried foods, or the fermented com- bamboo shoots), Canned or bottled vegetables and position can be added as an active component to indi- 25 Pickled vegetables. rectly eaten food product materials, seasonings, [0038] Processed eggs such as Dried eggs and Fro- sauces, and the like. zen eggs. [0030] Food quality improvers featuring the use of the [0039] Milk products such as Milk, Cream, Cheese, fermented composition thus obtained as an active com- Fermented lactic drinks, Lactic acid bacteria beverage, ponent can improve the quality of food products when 30 Butter, Fermented milk, Powdered milk, Goats' milk, used to cook various kinds of foods. Sheep's milk and Condensed milk. [0031] Food quality can also be improved when vari- [0040] Vegetable oils/fats such as olive oil (for food), ous kinds of food materials, seasonings, and sauces Corn oil, Sesame oil, Soy been oil, Compound oil, Rape which are used during the manufacture of foods and oil (for food), Rice bran oil, Palm oil, Sunflower oil (for drinks contain the fermented composition pertaining to 35 food), Coconut oil and Peanut oil. the present invention as an active component. [0041] Animal oils/fats such as Beef fat, Whale fat, [0032] Objects suitable for the use of the food Bone oil and Pork fat. improver pertaining to the present invention, foods and [0042] Processed oils/fats such as Edible hardening drinks suitable for manufacture in the present invention, oil, Shortening, Powdered oil and fat, and Margarine. and food material and seasonings to which the fer- 40 [0043] Mixes for curry/stew/soup such as Instant/pre- mented composition is added as an active component cooked curry, Instant/pre-cooked stew, Instant/pre- include sweets, noodles, tofu, tempura flour, dressings, cooked soup and Instant/pre-cooked Miso soup. meat sauces, Neopolitan sauces, vinegars, fruits, vege- [0044] Namemono (fermented edible soybean paste, tables, salads, and the like, materials used when food is not for soup) such as Kinzanji-miso (fermented soybean cooked, and seasonings which are used when food is 45 paste with vegetables, not for soup) and Tai-miso (fer- eaten, as well as refreshment beverages, fruit bever- mented soybean paste with red snapper meat, not for ages, beer, wine, cigarettes, and the like, of which the soup). following are specific examples. [0045] Ochazuke-nori (dried lavar for flavoring boiled [0033] Meats such as Beef, Chicken and Pork. rice with green tea) and Furikake (seasoning granules Edible fish & Crustaceans (not live) such as Ark shell, so for boiled rice). Short-necked clams, Sweetfish, Abalones, Cuttle- [0046] Aburaage or aburage (fried soybean curd), fish/Squid/Calamary, Salmon roe, Sardines, Sea Koridofu (soybean curd frozen and then dried), Kon- Urchins, Shrimp/Prawns/Lobsters, Oysters, Herring roe, nyaku Qelly made from devil's tongue root), Soybean Crabs, Flat fish, Caviar, Whales, Carp, Salmon, Cray- milk, Tofu (soybean curd) and Natto (fermented soy- fish, Marckerel pike, Edible frogs, Sea trout roe, Sea 55 beans). bass, Snapping turtle, Sea bream (red snappers), Octo- [0047] Coffee & Cocoa such as Coffee, Artificial cof- puses, Cod, Pollack roe, Herrings, Hard-shell clams, fee, Coffee beverages with milk, Cocoa, Chocolate- Yellow tail, Tuna fish, and Mussels. based beverages and Cocoa Beverages with milk.

4 7 EP 0 896 797 A1 8

[0048] Tea such as Oolong tea (Chinese tea), Black (dried sweet cake of rice flour pressed into various tea (English tea), Konbu-cha (salty drinks of powdered shapes), Syouga-yu, Kinkan-yu and Ame-yu. kelp), Mugi-cha (parched barley tea) and Green tea [0054] Western-style confectionery such as Ice candy, (Japanese tea). Ice cream, Wafers, Castella cake, Ship biscuits (pilot [0049] Miso (fermented soybean paste) for soup, s bread), Caramels, Candy (sweets), Cookies, Crackers, Worcester sauce, Ketchup, Soy sauce, Vinegar, Ice-cream cones, Sherbets (sorbets), Cream puffs, Essence of vinegar, Soba-tsuyu (soup for soba), Salad Sponge cake, Toffee, Chewing gum, Chocolate, Dough- dressing, White sauce, Mayonnaise, Sauce for barbe- nuts, Lozenges/pastilles, Nougat, Pies, Biscuits, Ball cued meat, Lump sugar, Fructose, Rock sugar (not con- cake, Pancake, Popcorn, Marshmallows, Baked apples, fectionery), Sugar, Maltose, Honey, Glucose for food, 10 Rusks and Waffles. Saccharized starch powder, Thick malt syrup (not con- [0055] Bread & Buns such as Bean jam buns, Cream fectionery), Cooking salt mixed with sesame seeds, buns, Jam buns, Bread and Buns. Cooking salt, Ground sesame seeds, Celery salt, [0056] Instant cakes/Dessert mixes such as Instant Chemical seasonings, spices, and Aromatic prepara- jelly mixes, Instant doughnut mixes, Instant pudding tions for food (other than "Essential oils"). is mixes, Instant pancake mixes and Instant mizu-yokan [0050] Rice, Husked barley, Flour for food and Gluten mix (soft sweet jelly mixes of red bean or adzuki). for food such as Rice, Husked barley, Arrowroot starch, [0057] Instant ice cream mixes, Instant sherbet mixes, Wheat flour, Rice flour, Corn starch, Sago palm starch Almond paste, Yeast powder, Koji (fermented cereals, (sago), Sweet potato starch, Potato flour (for food), typically rice, treated with enzyme-producing mucor Buckwheat flour, Tapioca flour, Corn flour (maize flour), 20 called Aspergillus oryzae), Yeast, Baking powder, Bind- Bean flour and Barley flour. ing agents for ice cream, Meat tenderizers for house- [0051 ] Cereal preparations (farinaceous foods) such hold purposes, preparations for stiffening whipped as Uncooked udon noodles (Japanese noodles of cream and Sake cake (edible soft cake of rice wine). wheat flour), Oat flakes, Oatmeal, Boiled and dried rice, [0058] Fruit such as Almonds, Strawberries, Oranges, Enriched rice, Coatings for dumplings stuffed with 25 Persimmons, Cashew nuts, Chestnuts, Walnuts, Cola minced pork, Corn flakes, Powdered bean jam, Artificial nuts, Coconuts, Watermelons, Pears, Bananas, rice, Spaghetti, Uncooked somen noodles (very thin Loquats (medlar fruit), Grapes, Hazelnuts, Pine cones, wheat noodle), Instant or precooked udon noodles, Mandarin oranges, Melons, Peaches, Apples and Lem- Instant or precooked soba noodles, Instant or pre- ons. cooked Chinese noodles, Uncooked soba noodles (Jap- 30 [0059] Vegetables and Tea leaves such as Green soy- anese noodles of buckwheat flour), Uncooked Chinese beans, Pumpkins (marrows/squashes), Cabbages, noodles, Harusame (translucent noodles made from Cucumbers, Burdock roots, Sweet potatoes, Kidney starch), Bread crumbs, Mifen (Chinese rice noodles), beans, Sanshoh (Japanese aromatic peppers), Shiitake Fu (fluffy wheat gluten cakes), Canned boiled rice, Mac- mushrooms, Beefsteak plant leaves (perilla leaves), aroni and Mochi (pounded rice cake). 35 Potatoes, Ginger, Flowering ferns, White radishes, [0052] Sandwiches, Sushi, Pizzas, Boxed lunches, Bamboo shoots, Japanese lettuce, Red peppers, Toma- Meat pies and Ravioli. toes, Eggplants, Carrots, Leeks, Chinese cabbage, [0053] Japanese confectionery such as Ama-guri Parsley, Fuki (Japanese butterbur = coltsfoot), Spinach, (chestnuts roasted with syrup), Amanatto (sugared red Pine mushrooms, Bean sprouts, Wasabi (Japanese beans), Ame (starch-base candy), Arare (pellet-shaped 40 Horseradish) and Warabi (Japanese mountain bracken rice crackers), /Antoro-mochi (rice dumplings with sweet = Japanese brake fern). bean jam), Iri-guri (roasted chestnuts), Iri-mame [0060] Guarana drinks, Mineral water, Coffee syrups, (roasted beans), Okoshi (sweet cake of millet and/or Cola drinks, Soda pops, Sherbets (beverages), Syrups popped rice), Karinto (fried dough cookies), Gyuhi for beverages, Ginger ale, Essences for soft drinks, Aer- (thinly rolled soft pounded rice cake, like Turkish 45 ated water/soda water, Carbonated lemonades, Plain delight), Kingyoku (sugared agar-agar gelatin), Rock lemonades, Lemon squashes, Orange juice, Grape sugar, Sugar-preserved food, Shiruko (sweet soup of juices, Tomato juices (beverages), Pineapple juices, red bean flour with pounded rice cake), Instant shiruko, Apple juices, Vegetable juices and Whey beverages. Zenzai (sweet red bean soup with pounded rice cake), [0061] Awamori (distilled spirits of millet), synthetic Powdered zenzai, Senbei (Japanese crackers made of so sake (Artificial rice wine), Shochu (Japanese white liq- rice or the like), Dango (sweet dumplings), Nerikiri uor), Shirozake (cloudy, sweet sake), Sake (Japanese (sweetened paste cake), Mizuame (millet syrup), rice wine), Naoshi (clear, sweet sake), Mirin (sweet sake Mitsumame (mixture of cold agar-agar gelatin cubes, used for seasoning), Whiskey (whisky), Vodka, Gin, Bit- mandarin orange slices and syrup), Mushi-gashi ters, Brandy, Rum, Liqueurs, Strawberry wine, Perry (steamed cake), Mochi-gashi (bean jam cake), Monaka 55 (pear cider), Wine, Cider and Chinese liquors. (wafers filled with bean jam), Wafer-shells for monaka, [0062] Spiced or flavored liquors such as Umeshu Yudeadzuki (boiled and sweetended red beans = (white liquor containing Japanese plum extracts), Koko- adzuki beans), Yokan (sweet red bean jelly), Rakugan tsu-shu (Chinese tonic liquor which contains toasted

5 9 EP 0 896 797 A1 10 tiger bone extracts), Ninjin-kinatetsu wine (sweet wine on plants, care should be taken to avoid insufficient containing ginseng and ferric quinine citrate), Meads water during the period of growth, particularly for vege- (Hydromel), Homei-shu (rice wine containing herb tables, fruit trees, and green houses. extracts), Matsuba-zake (liquor flavored with pine nee- [0070] Care should be taken to avoid insufficient nitro- dle extracts) and Mamushi-zake (Tonic liquor containing 5 gen during the period of growth, ample amounts of viper extracts). organic fertilizer should be ensured, and the growth pro- [0063] The growth promoter pertaining to the fer- moter pertaining to the fermented composition of the mented composition of the present invention is effective present invention should be used in the concentration as a promoter of growth for various organisms, including suited to the object for which it is used. plants which are the object of agriculture and horticul- 10 [0071] When the growth promoter pertaining to the ture, domestic animals which are raised, and seafood fermented composition of the present invention is raised by pisciculture. diluted, clean water should be used by allowing ground [0064] The growth promoter pertaining to the fer- water to pool for a day. mented composition of the present invention can be [0072] The growth promoter pertaining to the fer- used to grow rice plant, green tea, black tea, coffee, 15 mented composition of the present invention is used Japanese pears, melons, strawberries, plums, peaches, effectively for high-stress crops, and is particularly watermelons, sweet cherries, figs, mandarin oranges, effective for rice plant. apples, grapes, Hasukappu, carnations, Casa Blanca [0073] A basic method for spraying the growth pro- and other lilies, roses, Western orchids, sunflowers, moter pertaining to the fermented composition of the herbs, cucumbers, onions, cabbage, cauliflowers, 20 present invention is to spray the leaves because the asparagus, tomatoes, Japanese radishes, carrots, reverse sides of the plant leaves generally have an green peppers, Moroheiya (mulu-khiya), taro, potatoes, abundance of stomas, through which the diluted solu- sweet potatoes, spring onions, spinach, bean sprouts, tion of the growth promoter is absorbed. lotus root, Chinese cabbage, pumpkin squash, kidney [0074] The use of the growth promoter pertaining to beans, fresh green soybeans, broad beans, soybeans 25 the fermented composition of the present invention for and other pulse crops, it can be used in the afforestation rice plant is described in detail below according to and cultivation of nusery stock, graftings, and cuttings of period. When the seeds are soaked, they are soaked in cedars, pines, and the like, it can be used to grow car- a solution diluted 1000-fold at the time of use after the damom and other spices, Karubamu, grass, laver, or to seeds have been disinfected. raise chickens, pigs, cattle, horses, sheep and other 30 [0075] This will promote germination and allow the such animals, it can be used to raise yellowtail, young buds to germinate uniformly. yellowtail, eels, shellfish and other seafoods, and it can [0076] Then, during the seedling stage, the growth be used to control the growth of green lawns in golf promoter pertaining to the present invention is used in courses. the form of a solution diluted 5000-fold at the time of use [0065] Rice bran, fish meal, and the like obtained from 35 for irrigation or leaf spraying with a watering can, based plants and seafood grown with the growth promoter per- on 1 liter per square meter. taining to the fermented composition of the present [0077] This allows well-rooted seedlings with an abun- invention are extremely effective as fertilizer. dance of roots and thick stems to be grown. [0066] The growth promoter pertaining to the fer- [0078] Although rice is usually transplanted during the mented composition of the present invention can also 40 young seedling stage, when the growth promoter per- revive the soil, that is, improve the dirt, when used with taining to the fermented composition of the present organic fertilizer for upland farming and the like. invention is used, the roots are grown sufficiently even [0067] When used in the cultivation of rice plant, the in nursery seedlings within 10 days following rice trans- growth promoter pertaining to the fermented composi- planting, and the rice plant can therefore be trans- tion of the present invention should be sprayed on the 45 planted even during the nursery seedling stage. leaves three times in the form of a solution diluted 5000- [0079] When rice is thus transplanted during the nurs- fold at the time of use at the nursery stage and used in ery seedling stage, the seedling are transplanted to the form of a solution diluted 10,000-fold in the irrigating paddies as soon as they come up. water 3 days prior to transplantation, and it should be [0080] At the tillering stage, the growth promoter per- sprayed on the leaves 4 times in the form of a solution so taining to the present invention is used in the form of a diluted 5000-fold in paddies. solution diluted 5000-fold at the time of use for spraying [0068] When the growth promoter pertaining to the in 7 to 10 day intervals, based on 150 liters per 10 ares. fermented composition of the present invention is used [0081] This allows the rice roots to spread well, the for tomatoes, it should be used in a concentration of growth rate to be improved, the yield to be increased, 5000-fold to 20,000-fold, and preferably about 7000- 55 and disease and insect injury to be avoided. fold. [0082] At the young panicle formation stage, the [0069] When the growth promoter pertaining to the growth promoter pertaining to the present invention is fermented composition of the present invention is used used in the form of a solution diluted 5000-fold at the

6 11 EP 0 896 797 A1 12 time of use for spraying at 7 to 10 day intervals, based sprayed about 12 to 20 times per crop, based on an on 150 liters per 10 ares. amount of about 150 liters/10 ares each time. [0083] This allows degeneration to be avoided, the [0097] For fruit trees, the promoter should be sprayed number of rice panicles to be increased, the rice yield to about 12 to 15 times per crop, based on an amount of be increased, as well as color, flavor, and fragrance to 5 about 250 liters/10 ares each time. be enhanced. [0098] For paddy rice, the promoter should be sprayed [0084] At the ripening stage, the growth promoter per- about 8 times per crop, based on an amount of about taining to the present invention is used in the form of a 1 50 liters/1 0 ares each time. solution diluted 5000-fold at the time of use for spraying [0099] When the growth promoter pertaining to the at 7 to 10 day intervals, based on 150 liters per 10 ares, 10 present invention is sprayed on crops, it may also end and it is finally sprayed in the form of a solution diluted up being sprayed on weeds and the like around the 3000-fold at the time of use about 1 0 days prior to har- crops, but since weeds are stress-free, the growth of the vesting. weeds themselves is not promoted very much. [0085] This allows high quality, good-tasting rice to be [0100] In this regard, the effects of the growth pro- obtained. 15 moter for target crops are pronounced because of the [0086] The general use of the growth promoter per- high stress due to quality improvement, variation in time taining to the present invention for plants is described period, excess vegetation (excess fertilization), and the below. like. [0087] The thicker the concentration of the diluted [0101] When plants are cultivated using the growth solution of the growth promoter pertaining to the 20 promoter pertaining to the present invention, the plants present invention, the more vigorous the plant growth themselves become stronger, so agrochemical spraying activity, and thus the higher the absorbing power of the or pest extermination can be reduced, the environment fertilizer, but since this may be considered a drawback is not polluted, and agricultural worker health is better during the growing stages, the growth promoter should off. be used in a concentration diluted about 10,000-fold at 25 [01 02] Because contact with agrochemicals must gen- this time, and at a concentration of around 5000-fold in erally be avoided when herbicides and pesticides are the latter half of the growth period. sprayed, heavy equipment is needed, but the growth [0088] When the growth promoter is used with other promoter pertaining to the present invention is nontoxic materials (except for agrochemicals), it should be used and does not harm humans, so there is no need for in diluted concentrations to enhance the action of said 30 heavy equipment, and spraying can be easily managed. other materials. [0103] When the growth promoter pertaining to the [0089] In general, the growth promoter can be used in present invention is used to cultivate plum trees, sweet each of the seed soaking, seedling, and growth stages, cherries, and the like in green houses, bees are but it is more effectively used during transplantation, attracted to the green house, making artificial pollination when there are environmental changes such as inade- 35 unnecessary. quate sunlight, inadequate temperature, and the like, or [01 04] When foods and drinks are manufactured using during stages of crop transition such as around trans- the fermented composition pertaining to the present plantation, around flowering, around fruition, and after invention, the manufactured food has better consistency recovery from injury. and is sweeter, making it possible to provide better fla- [0090] When the growth promoter pertaining to the 40 vor. present invention is used, high temperature should be [01 05] When the fermented composition pertaining to avoided during leaf spraying or irrigation. the present invention is used to prepare food products [0091] No spreaders are needed when crops are featuring meat materials, the meat is more tender, is enclosed in extremely small groups during spraying. more readily separated from bone, and is easier to eat. [0092] In the case of fruit trees and the like, it is useful 45 [01 06] When the fermented composition pertaining to to spray the growth promoter pertaining to the present the present invention is used to prepare noodles, the invention following harvest to allow the tree vitality to noodles thus prepared have better consistency. recover in preparation for the next year's harvest. [01 07] Because the growth promoter pertaining to the [0093] It is possible to recover the tree vitality by fermented composition of the present invention relieves spraying the growth promoter on weak trees. so stress by improving the internal balance of the organ- [0094] The growth promoter pertaining to the present isms being treated, the health of the organisms is vastly invention is preferably diluted 10,000-fold when used for improved, allowing the promoter to be used with confi- various crops, and the following is recommended when dence. used three times a month. [0108] For example, when the growth promoter per- [0095] For green vegetables, the promoter should be 55 taining to the fermented composition of the present sprayed about 5 to 6 times per crop, based on an invention is used to cultivate plants, the plants them- amount of about 1 00 liters/1 0 ares each time. selves are raised in an extremely healthy manner, allow- [0096] For fruit vegetables, the promoter should be ing the roots to spread well and the nutrient absorbing

7 13 EP 0 896 797 A1 14 capacity to be enhanced. BEST MODE FOR CARRYING OUT THE INVENTION [0109] As a result, there is better resistance against damage due to insufficient sunlight or climate irregulari- Example 1 ties as well as against weeds and insect pests, less withering, faster growth periods, better yields at lower 5 [01 18] An example of a method for manufacturing the costs, better quality crops, and fewer growth irregulari- fermented composition pertaining to the present inven- ties. tion is described in Example 1 . The fermented composi- [0110] In particular, when the growth promoter per- tion in this Example was manufactured under the taining to the fermented composition of the present environmental conditions in Innoshima City in Hiro- invention is used for rice cultivation, the rice plants is 10 shima prefecture, Japan. firmer, thicker, and longer, is not susceptible to pests, [0119] First, tangerines, citrons, silvervine, figs, and is resistant to cold injury or diseases such as blast, bananas, Burdock root, carrots, pineapples, grapes, resulting in 20 to 50% higher yields, while the harvested akebia, wild vines, wild strawberries, Sour oranges, rice is resistant to oxidation, is more durable, has fewer Hassaku oranges, apples, Myrica, navel oranges, gar- changes in quality over long periods of time, and has 15 lie, kumquats, and the like which had been washed with better taste. water and then crudely pulverized were mixed. [01 1 1 ] Furthermore, when the growth promoter per- [0120] After these had been mixed, black sugar was taining to the fermented composition of the present added, and the mixture was fermented while occasion- invention is used for fruits and vegetables, the taste is ally stirred at a temperature of -2°C to 20°C, after which generally not bitter. Specifically, apples, persimmons, 20 wheat, honey, corn, millet, lotus root, walnuts, lily bulbs, grapes, and peaches are less astringent, green pep- soybeans, brown rice, corn starch, rice, Japanese apri- pers, Spring onions, and spinach are less raw-tasting cots, persimmons, Konbu, Hijiki, laver, sesame, gluti- and bitter, potatoes are not as pungent, and onions and nous rice, and the like were mixed in. green peppers are not as spicy. [01 21 ] A fermented composition was manufactured by [01 1 2] When the growth promoter pertaining to the 25 fermenting and aging the mixture while occasionally fermented composition of the present invention is used stirring it at a temperature of -2°C to 20°C, and then fil- for fruits, the fruit is firmer, Brix. (the sugar content) is tering the product. higher, and the taste is better. When the promoter is [01 22] Analysis of the fermented composition manu- used for flowering trees, the flower color is more vivid. factured under the aforementioned conditions yielded When the promoter is used to cultivate fruit trees such 30 the following results. as apple trees, the leaves are firmer and thus more eas- [0123] Specifically, water: 33.8 g/100g; protein: 2.1 ily defoliation. g/100 g; lipids: 0.1 g/100 g; carbohydrates (non- [0113] In particular, when the growth promoter per- fibrous): 61.4 g/100 g; carbohydrates (fiber): 0.8 g/100 taining to the fermented composition of the present g; ash: 1.8 g/100 g; p-carotene: 95 ng/100 g; Retinol invention is used to cultivate peaches, the vitality of the 35 potency: 55 IU/100 g; Vitamin B-,: 0.02 mg/100 g; Vita- peach tree is strengthened, and the bark takes on a red- min B2: 0.07 mg/100 g; Vitamin B6: 0.36 mg/100 g; Vita- dish luster. min E: 1.2 mg/100 g; niacin: 1.54 mg/100 g; calcium: [0114] When the growth promoter pertaining to the 120 mg/100 g; phosphorus: 43 mg/100g; iron: 2.4 fermented composition of the present invention is used mg/100 g; sodium: 57 mg/100 g; potassium: 670 when planting saplings, grafting, planting cuttings, and 40 mg/100 g; magnesium: 70 mg/100 g; NaCI deduced transplanting, they take root more efficiently. from Na content: 0.1 g/100 g; and copper: 1.0 ppm. [01 1 5] When the growth promoter pertaining to the [0124] Of the 100 g of the amino acid composition: fermented composition of the present invention is used isoleucine: 74 mg; leucine: 130 mg; lysine: 77 mg; to raise cattle, pigs, and the like, the health of the ani- methionine: 35 mg; cystine: 24 mg; phenylalanine: 85 mals can be protected by correcting enterobacterial dis- 45 mg; tyrosine: 55 mg; threonine: 67 mg; tryptophan: 19 orders, thereby making cattle, pigs, and the like more mg; valine: 95 mg; histidine: 45 mg; arginine: 85 mg; resistant to disease. alanine: 85 mg; aspartic acid: 240 mg; glutamic acid: [0116] It is thus no longer necessary to use large 300 mg; glycine: 65 mg; proline: 110 mg; and serine: 82 amounts of antibiotics as in the past, making it possible mg. to provide healthier and safer meat. so [0125] The water was analyzed by heated drying at [01 1 7] The use of the fermented composition pertain- ordinary pressure, the protein was analyzed by the Kjel- ing to the present invention improves coloring of fish dahl method, the lipids were analyzed by ether extrac- and is effective for farming and raising carp and the like. tion, the carbohydrates (fiber) were analyzed by the modified Hannibal Gustoman method, and the ash was 55 analyzed by the ashing method. [01 26] The fermented composition thus obtained has been commercially available under the tradename Manda Enzyme by MANDA FERMENTATION CO., LTD.

8 15 EP 0 896 797 A1 16 in Japan since April 1, 1997. Example 4: Tempura [0127] It has been shown that consuming the fermented composition as such warms the body and pro- [01 39] 1 weight part of the fermented composition pre- duces energy after consumption. pared as a food quality improver in Example 1 above 5 was mixed with 5000 weight parts of batter obtained by Example 2: Frozen Pre-Cooked Noodles wetting tempura flour with water, and shrimp and the like were battered and fried to make tempura. [0128] First, 1000 kg wheat flour, 3.04 kg table salt, [0140] The resulting tempura was crunchier than that and 34.96 kg water were blended and kneaded with obtained without the use of the fermented composition. 0.012 kg of the fermented composition prepared as a 10 food quality improver in Example 1 above, and 0.30 kg Example 5: Chicken Wings powdered starch and 2.86 kg vegetable oil to facilitate noodle handling were then added to prepare udon noo- [0141] 1 kg of chicken wings were marinated for 30 dles. minutes in about 0.09 L of a sauce to which had been [0129] The aforementioned udon noodles were then 15 added a little of the fermented composition prepared as placed in boiling water to make boiled noodles, and the a food quality improver in Example 1 above, and the boiled noodles were then prepared with seasoning, sea- wings were then cooked with far infrared rays while soned pork, vegetables, and the like to make cooked basted with the sauce using a brush. noodles. [0142] The product of the present invention was more [01 30] The cooked noodles were then promptly frozen 20 tender and had a mellower taste, and the meat was to make frozen pre-cooked noodles. more readily separated from the bone and had a more [0131] As a control, comparative frozen pre-cooked attractive color than that obtained without the use of the noodles were manufactured by the same methods fermented composition. under the same conditions as above except that no fermented composition was used. 25 Example 6: Rib Steak [01 32] The control frozen pre-cooked noodles and the frozen pre-cooked noodles of the present invention [01 43] 1 weight part of the fermented composition pre- manufactured using the food quality improver pertaining pared as a food quality improver in Example 1 above to the present invention were thawed for 10 minutes in and 500 weight parts water were mixed with rib steak boiling water. 30 meat, the meat was allowed to stand for 30 minutes to 1 [0133] Both sets of cooked noodles were given to a hour while misted until drenched, and it was then panel of 10 individuals to eat, and were evaluated for cooked. consistency, with the following results. [0144] The meat of the present invention was more [0134] Seven members rated the noodles of the tender and tasted better than meat cooked without the present invention has having better consistency than 35 use of fermented composition. the control, one member rated the two as having no differences, and two members rated the noodles of the Example 7: Corn Soup present invention as having worse consistency. [0135] The results thus show that the present inven- [0145] Corn soup was prepared by adding 1 weight tion was effective in improving the consistency of frozen 40 part of the fermented composition prepared as a food pre-cooked noodles. quality improver in Example 1 above to 5000 weight parts of corn soup comprising 1 can of creamed corn, 2 Example 3: Soy Sauce cans of whole corn, 1 L of milk, and seasoning. [0146] The resulting corn soup had better taste and [0136] 3 g of the fermented composition prepared as 45 consistency than that obtained without the use of the a food quality improver in Example 1 above and 100 g of fermented composition. Royal Mago soy sauce (dark) were mixed and stirred together, the mixture was allowed to stand for 10 min- Example 8: Milk utes, and the supernatant was collected to make the soy sauce pertaining to the present invention. so [01 47] 1 weight part of the fermented composition pre- [0137] Royal Mago soy sauce (dark) was used pared as a food quality improver in Example 1 above unmodified for the control. was mixed with 3000 weight parts milk. [0138] The two soy sauces were eaten with tofu, and [0148] The resulting milk was sweeter than that the inherent flavor of the soy sauces was investigated, obtained without the use of the fermented composition. revealing that the soy sauce pertaining to the present 55 invention had a milder and mellower saltiness. Example 9: Nikomi (Stew)

[01 49] 1 weight part of the fermented composition pre-

9 17 EP 0 896 797 A1 18 pared as a food quality improver in Example 1 above [01 61 ] The fertilizer was cow manure (1 5 1/1 0 a) and was added to 10,000 weight parts of stew and sim- chemical fertilizer comprising 25 kg/10 a N, 30 kg/10 a mered with Daikon radish. Rand 20 kg/10 a K. [0150] 5000 weight parts water, 1 weight part fer- [01 62] During the growth stage, growth promoter com- mented composition prepared as a food quality 5 mercially available under the tradename "Manda No. improver in Example 1 above, and small amounts of soy 31" by MANDA FERMENTATION CO., LTD. was diluted sauce, Sake, and Mirin sauce were mixed, and the 10,000 fold in water to irrigate the base of the plants in Daikon radish boiled with beer was added to the mix- amounts of 750 L/1 0 a. ture, which was simmered for about 3 hours to make a [01 63] As a control for comparison with the areas of stew. 10 the present invention featuring the use of the aforemen- [01 51 ] The resulting stew was more tender, with better tioned growth promoter, Chinese chive were grown penetration of the Daikon radish taste, than that under the same conditions except that no diluted solu- obtained without the use of the fermented composition. tion of the growth promoter was used, the bactericides Benlate and Basitac were used, and the pesticides Example 10: Crab Croquette 15 Supracide and Diazinon were used. [01 64] A comparison of the areas revealed the follow- [01 52] 1 weight part of the fermented composition pre- ing characteristics in the area of the present invention. pared as a food quality improver in Example 1 above [01 65] There was little withering of underleaves. was introduced into a sauce comprising mixture of 3000 [0166] An abundance of bloom was produced weight parts white sauce, 500 g crab, 2 onions, and 2 20 (enhanced immune potency). egg yolks, and the pieces were then breaded and fried [0167] The yield was 20% greater than the control in oil to make crab croquettes. area. [0153] The resulting crab croquettes were sweeter [0168] There were virtually no aphides, despite the and had better consistency than those obtained without lack of soil disinfection. the use of the fermented composition. 25 Example 14: Cabbage Example 1 1 : Cooked Rice [01 69] Sown and transplanted cabbage plants were [0154] Rice was cooked using 1 weight part fermented transplanted (3000/10 a) at a 130 cm row width, with composition prepared as a food quality improver in 30 about 50 cm between plants, in 2 lines 60 cm apart (zig- Example 1 above per 5000 weight parts water. zag). [0155] The cooked rice was sweeter, making it partic- [01 70] For initial fertilization, N 24 kg/1 0 a, P 20 kg/1 0 ularly desirable for sushi rice, than rice cooked without a, and K 22 kg 10 a were used. For follow-up fertiliza- the fermented composition. tion, N 4 kg/10 a was used. [0156] The cooked rice and rice cooked without the 35 [01 71 ] During the growth stage, growth promoter com- fermented composition was stored for 3 days in a refrig- mercially available under the tradename "Manda No. erator, then heated in a microwave, and eaten, revealing 31" by MANDA FERMENTATION CO., LTD. was diluted that the rice cooked with the fermented composition 10,000 fold in water, and 150 L/1 0 a was sprayed for a tasted the same as fresh cooked rice. total of 14 times every 10 days. 40 [01 72] As a control for comparison with the areas of Example 12: Salad the present invention featuring the use of the aforementioned growth promoter, cabbage plants were grown [0157] Lettuce and cucumbers were soaked in a mix- under the same conditions except that no diluted solu- ture of 10,000 weight parts water and 1 weight part fer- tion of the growth promoter was used. mented composition prepared as a food quality 45 [0173] Twelve cabbage plants grown in each area improver in Example 1 above. were randomly selected and the bulbs were weighed, [0158] The resulting salad was eaten and was crisper revealing a mean bulb weight of 1343 g in the control than that soaked for 30 minutes in water containing no area and a mean bulb weight of 1 563 g in the area of the fermented composition. present invention. [01 59] When the cucumbers were sliced, those featur- 50 ing the use of the fermented composition discolored Example 15: Daikon Radish less where cut than did those with which none was used. [01 74] Daikon radishes were transplanted (51 00/1 0 a) at a 130 cm row width, with about 30 cm between Example 13: Chinese chive 55 plants, in 2 lines 40 cm apart (zigzag). [01 75] For initial fertilization, N 1 2 kg/1 0 a, P 1 0 kg/1 0 [01 60] Scallions were transplanted with about 40 to 45 a, and K 11 kg 10 a were used. For follow-up fertiliza- cm between row width and about 25 cm between plants. tion, N 4 kg/10 a was used.

10 19 EPEP0 0 896 79797 A1 20

[0176] Growth promoter commercially available under tained N 3.0 kg/10 a, P 1 .2 kg/10 a, and K 3.0 kg/10 a, the tradename "Manda No. 31" by MANDA FERMEN- was used in an amount of 34 kg per 1 0 a. TATION CO., LTD. was diluted 10,000 fold in water, and [0188] The aforementioned cultivation resulted in 150 L/10 a was sprayed for a total of 9 times every 10 large rice, thin cellulose (rice bran), and higher yields of days. 5 polished rice. Furthermore, the lower levels of rice [0177] As a control for comparison with the areas of screenings resulted in greater yields than in the past. the present invention featuring the use of the aforemen- [0189] The rice that was obtained also had a higher tioned growth promoter, Daikon radishes were grown sugar content and was sweeter. under the same conditions except that no diluted solution of the growth promoter was used. 10 Example 17: Koshihikari and Dontokoi Rice [0178] Twenty Daikon radishes grown in each area were randomly selected and weighed, revealing a mean [0190] In this example, rice cropping was cultivated root weight of 1068 g in the control area and a mean using the growth promoter commercially available under root weight of 1341 g in the area of the present inven- the tradename "Manda No. 31" by MANDA FERMEN- tion. 15 TATION CO., LTD. [0191] The use of the promoter pertaining to the Example 16: Koshihikari Rice present invention to cultivate rice (Koshihikari, Don- tokoi) is described specifically by period. During seed [0179] In this example, rice plant was cultivated using soaking, the seeds were first disinfected and then the growth promoter commercially available under the 20 soaked for 24 hours in solution diluted 2000-fold. tradename "Manda No. 31" by MANDA FERMENTA- [0192] During the raising seedling stage, a 10,000-fold TION CO., LTD. diluted solution of the growth promoter pertaining to the [0180] The use of the promoter pertaining to the present invention was sprayed after the seedlings had present invention to cultivate rice (Koshihikari) is been taken out from protected rice-nursery, and the described specifically by period. During seed soaking, 25 nursery beds were also sprayed 8 and 1 5 days later. the seeds were first disinfected and then immersed for [01 93] 1 8 to 20 plants per square meter were planted 12 hours in solution diluted 2000-fold. during transplanting. [0181] During the raising seedling stage, a 5000-fold [0194] During (1) the panicle formation stage and mei- diluted solution of the growth promoter pertaining to the osis stage, (2) the first heading stage, (3) the middle present invention was sprayed on the leaves with a 30 heading stage, and (4) the ripening stage, the growth watering can 3 times in 7 day intervals, based on 1 L per promoter pertaining to the present invention was square meter. sprayed on the leaves once in each stage in the form of [0182] At the tillering stage, the growth promoter per- an 8000-fold diluted solution, based on 120 L per 10 taining to the present invention was used in the form of ares, followed by harvesting. a solution diluted 5000-fold to 1 0,000-fold at the time of 35 [0195] The aforementioned cultivation resulted in use to spray the leaves once, based on 1 50 liters per 1 0 healthy rachis, perfect rice grain, and few rice screen- ares. ings, with a resulting increasing in yield. [0183] At the panicle formation stage, the growth promoter pertaining to the present invention was used in Example 18: Hinohikari Rice the form of a solution diluted 5000-fold to 10,000-fold at 40 the time of use to spray the leaves once or twice, based [0196] In this example, rice was cultivated using the on 150 liters per 10 ares. growth promoter commercially available under the [0184] At the ripening stage, the growth promoter per- tradename "Manda No. 31" by MANDA FERMENTA- taining to the present invention was used in the form of TION CO., LTD. a solution diluted 5000-fold at the time of use to spray 45 [0197] The use of the promoter pertaining to the the leaves once, based on 150 liters per 10 ares. present invention to cultivate rice (Hinohikari) is [0185] During the aforementioned cultivation, "Yorin described specifically by period. During seed soaking, Keikaru," "Kasei 241 ," and "Yuki 61% (6106)" were used the seeds were first disinfected and then soaked for 24 for initial fertilization, and "Yuki 26%" was used for fol- hours in solution diluted 2000-fold. low-up fertilization. 50 [0198] In the raising seedling stage, a 5000-fold [0186] The "Yorin Keikaru" referred to here, which diluted solution of the growth promoter pertaining to the contained P 6.0 kg/10 a, was used in an amount of 200 present invention was sprayed. kg per 10 a. The "Kasei 241," which contained N 2.4 [01 99] In the transplanting of rice seedling, a 1 0,000- kg/10 a, P 2.8 kg/10 a, and K 2.2 kg/10 a, was used in fold diluted solution of the growth promoter pertaining to an amount of 20 kg per 10 a. 55 the present invention was sprayed. [0187] The "Yuki 61%," which contained N 4.8 kg/10 [0200] At the tillering stage, the growth promoter per- a, P 8.0 kg/10 a, and K 4.8 kg/10 a, was used in an taining to the present invention was used in the form of amount of 80 kg per 10a. The "Yuki 26%," which con- a solution diluted 10,000-fold at the time of use to spray

11 21 EP 0 896 797 A1 22 the leaves twice, based on 20 cc per 1 0 ares. and good root spread. [0201 ] At the panicle formation stage, the growth pro- [021 4] As a result, the plants took well after transplant- moter pertaining to the present invention was used in ing, with abundant panicle, and the yield resulted in few the form of a solution diluted 10,000-fold at the time of rice screenings. use to spray the leaves twice, based on 27 cc per 1 0 5 [021 5] The tasting level had an A ranking, with a mean ares. 80. [0202] At a ratio of 1 unit sandy soil to 2 units chaff, 2 to 3 peeled apples per 100 L of 5000-fold diluted growth Example 20: Fruit Tomatoes promoter pertaining to the present invention was mixed and the product was turned over two to three times a 10 [0216] The growth promoter commercially available day so as not to exceed 50°C. The resulting fertilizer under the tradename "Manda No. 31" by MANDA FER- was fed and used for follow-up fertilization in an amount MENTATION CO., LTD. was used diluted 5000-, 8000-, of 4 to 5 bales/10 a. and 10,000-fold in water to cultivate tomatoes in 20 a of [0203] At the heading stage, the growth promoter per- soil in this Example. taining to the present invention in the form of a 10,000- 15 [0217] At the stock seeding stage, 50 L of 10,000-fold fold diluted solution was provided in the form of 100 cc diluted solution was used under irrigating water/200 drops. hole tray conditions. [0204] The aforementioned cultivation resulted in [0218] At the completion of the germinating stage, 50 thick, rigid main culm, and large, uniform grains. L of 10,000-fold diluted solution was used as irrigating [0205] The rice thus obtained was sweet and fragrant, 20 water. and had a good luster when cooked. [0219] At the scion seeding stage, 50 L of 10,000-fold solution was used under irrigating water/288 hole tray Example 19: Koshihikari Rice 2 conditions. [0220] At the subsequent completion of the germinat- [0206] In this Example, rice was cultivated using the 25 ing stage, 50 L of 10,000-fold diluted solution was used growth promoter commercially available under the as irrigating water. tradename "Manda No. 31" by MANDA FERMENTA- [0221] Stock was irrigated with 50 L of 10,000-fold TION CO., LTD. diluted solution three times every 7 days, and scion [0207] The use of the promoter pertaining to the were also irrigated with 50 L of 10,000-fold diluted solu- present invention to cultivate rice (Koshihikari) is 30 tion three times every 7 days. described specifically by period. During seed soaking, [0222] On the 7th day following grafting, 20 L of the seeds were first disinfected and then soaked in solu- 10,000-fold diluted solution was used to spray the tion diluted 5000-fold, followed by irrigation with a water- leaves. ing can. [0223] On the 14th day following grafting, 20 L of [0208] In the raising seedling stage, a 7500-fold 35 8000-fold diluted solution was used to spray the leaves. diluted solution of the growth promoter pertaining to the [0224] On the 21st day following grafting, the plants present invention was used for irrigation with a water were transplanted to 9 cm pots and then irrigated with can twice during the initial stage and four times during 100 L of 10,000-fold diluted solution. the latter stages, after which a solution diluted 1 000-fold [0225] Following transplanting, the leaves were was used twice in the form of drops. 40 sprayed with 100 L of 10,000-fold diluted solution three [0209] At the tillering stage, the growth promoter per- times every 1 0 days using power sprayer. taining to the present invention was used in the form of [0226] Within 5 days following the emergence of seed- a solution diluted 10,000-fold at the time of use to spray lings, the leaves were sprayed with 1 50 L of 8000-fold the leaves once. diluted solution. [0210] At the panicle initiation stage, the growth pro- 45 [0227] Within 4 days of transplanting, 80 to 100 L of moter pertaining to the present invention was used in 8000-fold diluted solution was used for folian spray the form of a solution diluted 10,000-fold at the time of spraying/irrigating water. use to spray the leaves twice. [0228] Following transplanting, 100 to 150 L of 8000- [021 1 ] At the panicle formation stage, the growth pro- fold diluted solution was used to spray the leaves every moter pertaining to the present invention was used in so 10 days. the form of a solution diluted 5000-fold at the time of use [0229] At the hypertrophy stage, 150 L of 5000-fold to spray the leaves twice. diluted solution was used to spray the leaves. [0212] Finally, at the ripening stage, the growth pro- [0230] The resulting tomatoes still had the inherent moter pertaining to the present invention was used in flavor of tomatoes, yet the sugar content was 3 degrees the form of a solution diluted 3000-fold at the time of use 55 greater than those grown without the use of growth pro- to spray the leaves once. moter. [021 3] The aforementioned cultivation resulted in uni- [0231] Greater plumpness and coloring were noted, form germination after seed soaking, broad coleoptile, with fewer fruit cracking and greater shipping efficiency.

12 23 EP 0 896 797 A1 24

Example 21 : Carrots attributed to the fact that the roots of the carrots in the sections of the present invention had grown deeper, and [0232] Carrots of the Honbeni Kintoki variety were were thus broken off at the tip when harvested. planted approximately 10 to 15 cm apart in single rows at a row width of 1 m in two fields (4 m) of sandy soil. 5 Example 22: Potatoes [0233] For initial fertilization, 40 kg Tenporon, 120 kg Toyokelp, 100 kg High Green, and 240 kg of Fermen [0244] Potatoes of the Dejima variety were trans- 5 • 5 • 5 containing N 12 kg/10 a, P 12 kg/10 a, and K 12 planted about 38 cm apart in a quantity of 4385 per 10 kg 10 a were used. a in sandy soil at a row width of 60 cm. [0234] For pre-plant fertilization, 300 kg of Fermen 10 [0245] For initial fertilization, 150 kg/10 a High Green 5 • 5 • 5 containing N 15 kg/10 a, P 15 kg/10 a, and K15 and 500 kg/10 a Tenporon were used. kg 10 a was used. [0246] For follow-up fertilization, potato-blended ferti- [0235] For follow-up fertilization, 120 kg of Fermen lizer containing N 10 kg/10 a was used. 5 • 5 • 5 containing N 6 kg/10 a, P 6 kg/10 a, and K 6 kg [0247] The seeds used in section 1 of the present 10 a was used approximately two months later. 15 invention were soaked for 60 minutes in 1000-fold [0236] The seeds used in section 1 of the present diluted solution of the growth promoter commercially invention were planted after being soaked for a day and available under the tradename "Manda No. 31" by a night in 1000-fold diluted solution of the growth pro- MANDA FERMENTATION CO., LTD. , those in section 2 moter commercially available under the tradename were soaked for 60 minutes in 2000-fold diluted solu- "Manda No. 31" by MAN DA FERMENTATION CO., 20 tion, those in section 3 were soaked for 60 minutes in LTD., while those which had been soaked for a day and 5000-fold diluted solution, those in section 4 were a night in 10,000-fold diluted solution were planted in soaked for 60 minutes in 10,000-fold diluted solution, section 2 of the present invention. and those in section 5 were soaked for 60 minutes in [0237] Following germination, the leaves in both sec- 20,000-fold diluted solution tions were sprayed every 7 days with promoter diluted 25 [0248] Following germination, the leaves were 10,000-fold in water. sprayed every 7 to 10 days with promoter diluted [0238] As a control for comparison with the sections of 10,000-fold in water in all sections. the present invention featuring the use of the aforemen- [0249] As a control for comparison with the sections of tioned growth promoter, carrots were cultivated under the present invention featuring the use of the aforemen- the same conditions except that no growth promoter 30 tioned growth promoter, potatoes were cultivated under was used. the same conditions except that no growth promoter [0239] Following harvest, the carrots grown in each was used. section were measured to determine the average. In the [0250] Following harvest, the number of potatoes control section, the total length was 82.4 cm, the root grown in each section were examined, revealing 22,804 length was 40.0 cm, the total weight was 378.5 g, the 35 in section 1 of the present invention, 24,557 in section 2 root weight was 293.6 g, the root diameter was 46.6 of the present invention, 28,065 in section 3 of the mm, the yield per 1 0 a was 1 .95 1, the Brix. was 9.5, and present invention, 24,557 in section 4 of the present the rate of passing quality was 81 .3%. invention, 24,557 in section 5 of the present invention, [0240] In contrast, in section 1 of the present invention and 24,120 in the control section. (soaked in 1000-fold diluted solution), the total length 40 [0251 ] The total yield (g) per 1 0 a was determined in was 87.2 cm, the root length was 37.1 cm, the total each section, revealing 2769.2 g in section 1 of the weight was 445.6 g, the root weight was 344.3 g, the present invention, 2761.3 g in section 2 of the present root diameter was 49.1 mm, the yield per 10 a was 2.48 invention, 2786.2 g in section 3 of the present invention, t, the Brix. was 1 1 .2, and the rate of passing quality was 3104.6 g in section 4 of the present invention, 2948.4 g 91 .7%. 45 in section 5 of the present invention, and 2828.3 g in the [0241 ] In section 2 of the present invention (soaked in control section. 10,000-fold diluted solution), the total length was 88.0 [0252] The rate of passing quality was 73.4% in sec- cm, the root length was 36.8 cm, the total weight was tion 1 of the present invention, 70.0% in section 2 of the 476.0 g, the root weight was 359.9 g, the root diameter present invention, 66.5% in section 3 of the present was 51.4 mm, the yield per 10 a was 2.67 t, the Brix. so invention, 70.9% in section 4 of the present invention, was 9.1 , and the rate of passing quality was 95.7%. 59.8% in section 5 of the present invention, and 67.0% [0242] Thus, compared to the control section, both in the control section. sections of the present invention had better yields and [0253] The overall results confirmed that soaking in better rates of passing quality. Visual inspection also 10,000-fold diluted solution (section 4 of the present revealed that the roots were more slender than those in 55 invention) was more effective. the control section. [0243] The roots in the present invention were also shorter than those in the control section, which was

13 25 EP 0 896 797 A1 26

Example 23: Spinach a food quality improver in Example 1 above and 500 g of dark soy sauce were mixed and stirred together, the [0254] The Torai variety of spinach was grown in mixture was stored while refrigerated for about 2 sandy soil in rows with a space of 5 to 8 cm between months, and the supernatant was collected to make the plants at a row width of 100 cm. 5 soy sauce pertaining to the present invention. [0255] For initial fertilization, 450 L/1 0 a (30 L net) car- [0266] Dark soy sauce which had been stored while bonized chaff, 50 kg/10 a (3.3 kg net) Azumin, 500 refrigerated for about 2 months was used for the control. kg/10 a (33.8 kg net) Tenporon, 100 kg/10 a (16.2 kg [0267] The two soy sauces were eaten with tofu by a net) High Green, and 240 kg (6.7 kg net) of Fermen panel of 12 members, and the inherent flavor of the soy 5 • 5 • 5 containing N 12 kg/10 a, P 12 kg/10 a, and K 12 10 sauces was evaluated using five ranks of numerical val- kg 10 a were used. ues, with a maximum of 5 points for good taste and a [0256] For follow-up fertilization, the plants were irri- minimum of 1 point. gated with 20 L of 500-fold diluted solution of Kumiai No. [0268] The sauce of the present invention was rated 1 38 days following seeding, and with 20 L of 500-fold as having a mellowness averaging 3.5, whereas the diluted solution of Zonne No. 10 44 days following seed- 15 control was 2.8 ing. [0269] The average taste was rated 3.4 in the present [0257] The seeds used here were soaked for 2 hours invention, whereas it was 2.8 in the control. in growth promoter commercially available under the [0270] It was thus confirmed that the sauce of the tradename "Manda No. 31" by MANDA FERMENTA- present invention was mellower and better tasting after TION CO., LTD. which had been diluted 2000-fold with 20 2 months of refrigerated storage. water, and the seeds were then soaked for 4 hours in water flow. Example 25: Jyuten Tofu [0258] In section 1 of the present invention, growth promoter diluted 30000-fold with water was used for irri- [0271 ] The fermented composition prepared as a food gation in an amount of 1 L per square meter every 7 25 quality improver in Example 1 above was dissolved in days following germination. water and mixed with soy milk. [0259] In section 2 of the present invention, growth [0272] This soy milk was used to manufacture approx- promoter diluted 5000- to 10,000-fold with water was imately 300 g blocks of Jyuten Tofu as the product of the used to spray the leaves every 7 days following germi- present invention. nation. 30 [0273] 0.2 g of the fermented composition was added [0260] In section 3 of the present invention, growth per block. promoter diluted 10,000- to 30,000-fold with water was [0274] As a control, Jyuten Tofu were manufactured used to spray the leaves every 7 days following germi- under the same conditions except that the fermented nation. composition was not used, and the amount of water per [0261 ] As a control for comparison with the sections of 35 block was about 1 cc less than that in the present inven- the present invention featuring the use of the aforemen- tion. tioned growth promoter, spinach was cultivated under [0275] Both types of tofu were eaten with soy sauce the same conditions except the seeds were soaked for by a panel of 1 0 members to examine the taste of the 6 hours in water and then grown without the use of the tofu using five ranks of numerical values, with a maxi- growth promoter following germination. 40 mum of 5 points for good taste and a minimum of 1 [0262] Following harvest, the leaves of the spinach point. grown in the various sections were weighed to deter- [0276] The average value for taste with soy sauce was mine the average, revealing a weight of 1 5.9 g in section 3.3 in the present invention, whereas it was 3.0 for the 1 of the present invention, 20.8 g in section 2 of the control, thus showing that the present invention had bet- present invention, 24.1 g in section 3 of the present 45 ter taste with soy sauce. invention, and 16.3 g in the control section. [0277] The average value for appearance was 3.7 in [0263] It was thus confirmed that the yield was greater the present invention, whereas it was 3.0 for the control. in sections 2 and 3 of the present invention, in which the leaves had been sprayed. Example 26: Kinugoshi Tofu [0264] Although the leaves were of a light weight in the 50 control section and in section 1 of the present invention, [0278] The fermented composition prepared as a food in which the plants were irrigated, this was attributed to quality improver in Example 1 above was mixed with soy a drop in the ground temperature because section 1 of milk. the present invention was irrigated during Winter. [0279] This soy milk was used to manufacture approx- 55 imately 380 g blocks of Kinugoshi Tofu as the product of Example 24: Soy Sauce 2 the present invention. [0280] 0.15 g of the fermented composition was [0265] 1 5 g of the fermented composition prepared as added per block.

14 27 EP 0 896 797 A1 28

[0281 ] As a control, Kinugoshi Tofu was manufactured invention had better consistency. under the same conditions except that the fermented composition was not used. Example 29: Spiced Fish Eggs [0282] Both types of tofu were eaten plain one day later by a panel of 1 2 members to examine the taste of 5 [0295] The fermented composition was mixed in a the tofu using five ranks of numerical values, with a 3000-fold diluted concentration with sauce used to man- maximum of 5 points for good taste and a minimum of 1 ufacture spiced fish eggs. point. [0296] Spiced fish eggs of the present invention were [0283] The average value for taste was 3.7 in the manufactured by a common method except for the use present invention, whereas it was 3.2 for the control, 10 of sauce containing the fermented composition. thus showing that the Kinugoshi Tofu in the present [0297] As a control, spiced fish eggs were prepared invention had better taste. under the same conditions as those of the present invention, except that a conventional sauce which did Example 27: Momen Tofu not contain the fermented composition was used. 15 [0298] Both types of spiced fish eggs were frozen fol- [0284] The fermented composition prepared as a food lowing manufacture and were then examined for fishy quality improver in Example 1 above was mixed with soy odor and microbes 2, 4, 8, and 16 days after thawing. milk. [0299] To examine the product for fishy odor, the [0285] This soy milk was used to manufacture approx- spiced fish eggs were cut open, the outer skins were imately 380 g blocks of Momen Tofu as the product of 20 removed, and the interiors were collected and homoge- the present invention. nized into a prepared product. [0286] 0.19 to 0.29 g of the fermented composition [0300] The prepared products were examined for odor was added per block. by a panel of 10 members using five ranks of numerical [0287] As a control, Momen Tofu was manufactured values, with a maximum of 5 points for good odor and a under the same conditions except that the fermented 25 minimum of 1 point. composition was not used. [0301 ] The average value for fishy odor after 2 days [0288] Both types of tofu were eaten plain by a panel was 3.6 in the present invention, whereas it was 3.1 for of 12 members to examine the taste of the tofu using the control. five ranks of numerical values, with a maximum of 5 [0302] It was thus shown that the present invention points for good taste and a minimum of 1 point. 30 was effective in suppressing the fishy odor of the spiced [0289] The average value for mouthfeel and hardness fish eggs. was 3.6 in the present invention, whereas it was 3.1 for [0303] To examine the preservation in particular, the the control, thus showing that the Momen Tofu in the odor of the spiced fish eggs was checked 4, 8, and 1 6 present invention had better and soften mouthfeel. days later. 35 [0304] No differences were found between the two Example 28: Udon Noodles types of fish eggs after the 4th and 8th days. [0305] After the 16th day, 4 members reported the [0290] A dough was produced by 20 minutes knead- present invention as having a "slight odor," and 1 mem- ing of the mixture of 250g wheat flour and a solution ber reported a "noticeable odor," whereas 5 members which was prepared from 7.5g table salt, 0.2g fer- 40 reported "slight odor" for the control, 2 members mented composition prepared as a food quality reported "odor," and 1 member reported "extremely improver in Example 1 above and 120g tap water. noticeable odor." [0291] The dough was then stored while refrigerated [0306] To check for microbes, meanwhile, the entire for about 3 hours, stretched into noodles about 3 mm contents of half a block (han-hara) of both types of thick, and cut with a kitchen knife to about 5 mm. The 45 spiced fish eggs were homogenized with a Stomacher cut udon noodles were then boiled for about 12 minutes, on the day of the test, and fixed amounts were sampled. and rinsed with water to remove the slime, resulting in [0307] Samples were made by diluting the eggs 10- the noodles of the present invention. fold with sterile diluting water, and the general and halo- [0292] As a control, udon noodles were made under philic bacterial counts were determined by the same the same conditions except that the fermented compo- so methods as those used in common microbial tests. sition was not used. [0308] In light of the fact that the specimens were [0293] Both types of udon noodles were eaten plain by marine products, physiological saline with 0.1% pep- a panel of 7 members to investigate the consistency tone added was used as the sterile dilution water, and using five ranks of numerical values, with a maximum of standard agar medium containing 3% NaCI was used to 5 points for good consistency and a minimum of 1 point. 55 detect halophilic bacteria. [0294] The average value for consistency was 4.1 in [0309] The general bacterial count (number of colo- the present invention, whereas it was 3.7 for the control, nies/1 g spaced fish eggs) after 2 days was 4.6 x 103 in thus showing that the udon noodles in the present the present invention and 5.0 x 103 in the control. After

15 29 EP 0 896 797 A1 30

4 days, it was 6.8 x 103 in the present invention and 6.6 fermented composition, by dividing the mixture into x 103 in the control. After 8 days, it was 3.7 x 103 in the dumplings of about 10 g in size, and boiling them for present invention and 9.0 x 103 in the control. After 16 about 5 minutes. days, it was 2.0 x 104 in the present invention and 1 .0 x [0323] Both types of rice flour dumplings were eaten 105 in the control. 5 plain by a panel of 1 1 members to examine the sticki- [031 0] The halophilic cell count (number of colonies/1 ness of the dumplings, using five ranks of numerical val- g spaced fish eggs) after 2 days was 4.6 x 1 03 in the ues, with a maximum of 5 points for a favorable rating present invention and 5.9 x 103 in the control. After 4 and a minimum of 1 point. days, it was 7.3 x 103 in the present invention and 7.7 x [0324] The mean value was 3.7 in the present inven- 103 in the control. After 8 days, it was 4.3 x 103 in the 10 tion and 3.4 in the control. present invention and 1.0 x 104 in the control. After 16 days, it was 2.6 x 104 in the present invention and 6.5 x Example 32: Bread 106 in the control. [031 1 ] It could thus be demonstrated that the spiced [0325] 0.2 g of the fermented composition prepared as fish eggs in the present invention were better preserved 15 a food quality improver in Example 1 above, 300 g than those of the control. enriched flour, 5 g dry yeast, 6 g salt, 1 5 g sugar, 1 5 g butter, 6 g skim milk, and 210 g hot water (about 40°C) Example 30: Kinugoshi Tofu (2) were used as starting materials to make the bread of the present invention by the direct kneading method. [031 2] 0.36 g of the fermented composition prepared 20 [0326] As a control, bread was made by the same as a food quality improver in Example 1 above was method as that of the bread in the present invention mixed with 300 mL soy milk. using the same starting materials except that no fer- [0313] This soy milk and 9.6 mL bittern were used to mented composition was used. manufacture Kinugoshi Tofu as Sample 1 of the present [0327] Both types of bread were eaten plain by a invention. 25 panel of 14 members to rate the mouthfeel in terms of [0314] 0.72 g of the fermented composition prepared fluffiness, using five ranks of numerical values, with a as a food quality improver in Example 1 above was sim- maximum of 5 points for good mouthfeel and a minimum ilarly mixed with 300 mL soy milk. of 1 point. [031 5] This soy milk and 9.6 mL bittern were also used [0328] The total value was 47 in the present invention, to manufacture Kinugoshi Tofu as Sample 2 of the 30 and 43 for the control. present invention. [031 6] As a control, Kinugoshi Tofu was manufactured Example 33: Yogurt by mixing 300 mL soy milk and 9.6 mL bittern under the same conditions except that the fermented composition [0329] 0.5 g of the fermented composition prepared as was not used. 35 a food quality improver in Example 1 above, 480 mL [031 7] Both types of tofu were eaten plain by a panel (497 g) cow milk, and 10 g yogurt (starter) were used as of 12 members to rate the taste of the tofu. The lower starting materials to manufacture the yogurt of the the taste of soy, the better the flavor was evaluated, present invention by a common method. using five ranks of numerical values, with a maximum of [0330] As a control, yogurt was manufactured under 5 points for good taste and a minimum of 1 point. 40 the same conditions as in the present invention except [0318] The mean value was 3.3 for Section 1 of the that no fermented composition was used. present invention, 3.5 for Section 2 of the present inven- [0331] Both types of yogurt were eaten plain by a tion, and 2.9 for the control. panel of 1 1 members to evaluate freshness, milky odor, [0319] That is, the tofu of the present invention had aftertaste, and overall flavor, using five ranks of numeri- less soy taste, less soy odor, and a milder flavor. 45 cal values, with a maximum of 5 points for a favorable rating and a minimum of 1 point. Example 31 : Rice Flour Dumplings [0332] The total value for freshness was 35 in the present invention, whereas it was 33 for the control. The [0320] 0. 1 g of the fermented composition prepared as total value for milky odor was 42 in the present inven- a food quality improver in Example 1 above was dis- 50 tion, whereas it was 38 for the control. solved in 70 g water and mixed with 1 00 g rice flour, and [0333] The total value for aftertaste was 34 in the the mixture was divided into dumplings of about 10 g in present invention, whereas it was 32 for the control. The size. total value for overall taste was 34 in the present inven- [0321 ] The dumplings were boiled for about 5 minutes tion, whereas it was 32 for the control. to make the rice flour dumplings of the present inven- 55 tion. Example 34: Bread (2) [0322] As a control, rice flour dumplings were made by mixing 70 g water and 100 g rice flour without using the [0334] 5 g of the fermented composition prepared as

16 31 EP 0 896 797 A1 32 a food quality improver in Example 1 above was used [0349] That is, in the group of the present invention, per 8 kg wheat flour. Said fermented composition was the egg shell was 12.33%, the egg yolk was 28.25%, diluted with stock water and added to wheat flour. and the egg white was 59.42%, whereas in the control [0335] The bread of the present invention was pre- group, the egg shell was 1 1 .94%, the egg yolk was pared by a common method except for the use of the 5 26.69%, and the egg white was 61 .37%. stock water to which the fermented composition had [0350] Egg size was also checked in both groups, been added. revealing that the group of the present invention had [0336] As a control, bread was made by the same greater numbers of the most valuable M size than did method as that of the bread in the present invention the control group. except that no fermented composition was used. 10 [0351 ] When the aforementioned results are consid- [0337] Both types of bread were eaten plain by a ered overall, it may be seen that better quality chicken panel of 1 1 members to rate the mouthfeel in terms of eggs could be produced in the group of the present f luffiness and to rate the softness of the bread by touch, invention than in the control group. using five ranks of numerical values, with a maximum of 5 points for a favorable rating and a minimum of 1 point. 15 Example 36: Beef [0338] The total value for mouthfeel in terms of f luffiness was 43 in the present invention, whereas it was 38 [0352] The fermented composition prepared as a for the control. growth promoter in Example 1 above was fed in an [0339] The total value for soft feel was 42 in the amount of 2 g per day per head directly at the tip of a present invention, whereas it was 35 for the control. 20 spatula to raise Brown cattle. [0353] After thus being fed the fermented composition Example 35: Chicken Eggs for 2 to 3 months prior to shipment, 2 of every 3 head of cattle shipped were grade A-4, while 1 in 3 was A-3, [0340] The fermented composition prepared as a whereas in a normal year they would have been only growth promoter in Example 1 above was dissolved in 25 grade A-2 and A-3. an appropriate amount of water and fed to chickens with [0354] When initially raised, moreover, tumors blended feed in the test group of the present invention. believed to result from vitamin deficiencies were noted [0341] The fermented composition was used in an in the joints of the hindquarters of the cattle, but these amount of 20 mg per day per chicken. improved during the administration of the fermented [0342] The fermented composition was dissolved in 30 composition. the prescribed amount per chicken in suitable amounts [0355] The fermented composition prepared as a of water when used. growth promoter in Example 1 above was fed in an [0343] As a control, chickens were fed under the same amount of 1 0 g per day per head directly at the tip of a conditions as in the test group of the present invention spatula to raise Black cattle. except that no fermented composition was used. 35 [0356] After thus being fed the fermented composition [0344] Visual inspection of the groups produced by for 3 months prior to shipment, cattle were shipped at both groups revealed that the yolk was a deeper yellow the highest rank of grade A-5, and the lie of the hair color in the group of the present invention, and that the (color, gloss) was improved. concentrated egg white was conspicuously thicker [0357] The above results demonstrated that the (Howe units). 40 administration of the fermented composition as a [0345] Five eggs were taken from each group to growth promoter improved grade, irrespective of breed, measure the Howe units with an EMT-5000 multitester, whether Blown cattle, Black cattle, or the like. revealing a mean value of 93.7 in the group of the present invention and 82.6 in the control group. The Example 37: Ayu fish specific numerical values thus demonstrated that the 45 concentrated egg white was conspicuously thicker in [0358] Solid blended feed mixed with the fermented the group of the present invention. composition prepared as a growth promoted in Example [0346] The term "concentrated egg white" here is an 1 above was used to raise Ayu fish. indicator of chicken egg freshness related to the yolk [0359] That is, the fermented composition in an consistency and thickness of the egg white. so amount 1 /2500th that of the solid blended feed was [0347] It is known that the amount of concentrated egg mixed in feed oil after being dissolved in a small amount white decreases and the amount of runny water-soluble of water and was thoroughly stirred and dispersed, and egg white increases as freshness decreases, resulting the feed oil was then allowed to uniformly soak into the in a loss of yolk consistency. solid blended feed. [0348] The egg shells and yolks of the eggs in both 55 [0360] The solid blended feed was then given to the groups were weighed, revealing a greater egg shell Ayu fish, which fed well and grew extremely well in a weight ratio and greater egg yolk weight ratio in the short period of time. group of the present invention.

17 33 EP 0 896 797 A1 34

Example 38: Yellowtail tion of the fermented composition prepared as a growth promoter in Example 1 above diluted 1000 to 10,000- [0361 ] Dry pellets soaked with the fermented compo- fold in seawater to grow laver. sition prepared as a growth promoted in Example 1 [0372] This was done once to three times during the above were used to raise mojako (young Yellowtail). 5 seedling stage. [0362] That is, the fermented composition in an [0373] After the seedlings had been grown, the seed- amount 1/800th to 1/1 500th that of the feed was allowed ling nets were immersed in a diluted solution of the fer- to uniformly soak into the dry pellets after being dis- mented composition prepared as a growth promoter in solved in a small amount of water. Example 1 above diluted 1000 to 10,000-fold with sea [0363] The dry pellets were given daily for about 2 10 water, they were dehydrated, and said seedling nets months from the time the Mojako were delivered and were placed in freezers. once a week thereafter, resulting in fish of good color [0374] The seedling nets were taken out of the freez- and condition, extremely slippery body surface, and uni- ers and immersed in a diluted solution of the fermented form size. Apart from a fish preserve which averaged composition prepared as a growth promoter in Example about 120 g/per fish, the fish grew well to an average 15 1 above diluted 1000 to 10,000-fold with sea water, and 180 g/fish. they were then spread out on the surface of the sea and grown. Example 39: Globefish [0375] Harvesting was done in week to 10 day intervals during growth (production and proliferation). [0364] The fermented composition prepared as a 20 [0376] During this growth, the harvested laver nets growth promoter in Example 1 above was dissolved in a were immersed in or sprayed with a diluted solution of small amount of water and then mixed with feed the fermented composition prepared as a growth pro- (minced live bait) and used as fish feed to raise 2-year moter in Example 1 above diluted 1000 to 10,000-fold old fish weighing 300 to 500 g. with sea water. [0365] The fermented composition was used in an 25 [0377] As a result, the laver had thick leaves, a dark amount of 1 g per 10 kg feed. color, a lustrous surface, and better quality when proc- [0366] In the past, many 2-year old fish died as a essed into a final manufactured product (dried sheets). result of fatty deposits in the internal organs due to the [0378] In addition, it was found that the laver grown in lipids contained in feed, whereas virtually no deaths the above manner was healthy and resistant to dis- were noted during administration in the group of the 30 eases such as "Barikan disease". present invention, and the fish grew well, with no fatty [0379] When the laver thus produced was processed accumulation in the internal organs. into flavored laver, 0.5 wt% Manda Enzyme was added to the stock to prepare the flavored laver. Example 40: Pearl Oyster [0380] The resulting flavored laver still had the pro- 35 nounced flavor and aroma inherent to laver, was mellow, [0367] The fermented composition prepared as a and had a fresh aftertaste, even without the use of growth promoter in Example 1 above was diluted 1000 chemical seasonings such as sodium glutamate or to 10,000-fold with sea water, and the diluted solution sweeteners such as Stebia. was sprayed by a sprayer into the oysters before the shells were opened to introduce pearl kernels in May, 40 Example 42: Carp June or July as seeding stage. [0368] The seeded oysters were returned to the sea [0381] The group of the present invention was given after being immersed for 30 minutes to 1 hour in water blended feed containing the fermented composition pre- tanks containing the fermented composition diluted pared as a growth promoter in Example 1 above to raise 5000 to 100,000-fold in sea water, and they were then 45 carp. grown normally. [0382] As the control group, carp were fed under the [0369] At a rate of once every 1 to 2 months, the oys- same conditions except that no fermented composition ters were brought aboard or onto land and immersed as was used. above. [0383] A 60 cm (approximately 60 L volume) glass [0370] As a result the oysters took in the plankton so aquarium was used as the test tank for both groups. A serving as feed well, their growth was promoted, and top filter was used for water circulation, and an auto- the mortality rate could be lowered even in environ- matic heater was used to keep the water warm at a con- ments with poor nutrition. stant temperature of 25°C. [0384] Filtered well water was used as the growing Example 41 : Laver 55 water and was circulated on the day before the carp were raised. The test fish were carp 12 to 16.8 cm in [0371] When seedlings were being raised, laver nets length weighing 21.3 to 64.3 g (carp less than 1 year were immersed in or were sprayed with a diluted solu- old).

18 35 EP 0 896 797 A1 36

[0385] Commercially available floating embryo base invention ate well from the beginning of feeding demon- carp feed was used. In the group of the present inven- strated that the present invention was effective as a feed tion, fermented composition in an amount of 0.2% of the promoter in alleviating stress associated with delivery feed weight was diluted 50-fold with water, then allowed and new environments. to soak into the blended feed in its entirety, and then 5 allowed to dry for 30 to 60 minutes at ordinary tempera- Claims ture. [0386] In the test, the test fish were previously meas- 1 . A fermented composition consisting of the following ured and weighed, and then divided into two groups of components and amino acid compositions by fer- 1 1 fish each in two water tanks so as to ensure an even 10 menting and aging one or more fruits selected from distribution of mean values. The group of the present apples, persimmons, bananas, pineapples, akebia, invention was given blended feed soaked with the fer- silvervine, figs, wild strawberries, strawberries, wild mented composition, and the control group was given vines, grapes, Myrica, peaches, Japanese apricots, common blended feed. blueberries, and raspberries, one or more citrus [0387] The feed was given only once in the morning in is fruits selected from Navel oranges, Hassaku an amount of 0.5% of the fish weight to both groups. All oranges, Mandarin oranges, Sour oranges, that was left after 15 minutes was removed, and the oranges, lyokan oranges, kumquats, citrons, actual amount ingested was calculated based on the Kabosu oranges, shaddocks, Ponkan oranges, amount remaining. lemons, and limes, one or more edible roots [0388] If all the feed given was eaten within the pre- 20 selected from Burdock, carrots, garlic, lotus root, scribed time, the time taken until it was all eaten was and lily bulbs, one or more grains selected from recorded. brown rice, glutinous rice, polished rice, millet, corn, [0389] All the feed was eaten in the group of the wheat, barley, Foxtail millet, and Sawa millet, one or present invention in all of 8 feedings from initial adminis- more beans and sesames selected from soybeans, tration, indicating good feed consumption in a short 25 black soybeans, black sesame, white sesame, time. azuki beans, and walnuts, one or more types of [0390] In the group of the present invention, all feed seaweed selected from Konbu, Wakame, Hijiki, and was consumed in 1 0 minutes the first time (initial admin- laver, one or more saccharides selected from istration), 14 minutes the second time, 10 minutes the brown sugar lump, fructose, and glucose, and one third time, 5 minutes the fourth time, 7 minutes the fifth 30 or more items selected from honey, starch, cucum- through seventh times, and 6 minutes the eighth time, bers, Perilla, and celery. for an extremely short average of 8 minutes and 1 5 sec- Per 100 g primary component: onds. [0391] In contrast, in the control group, all the feed water: 5.0 g to 50.0 g was consumed only the fifth, seventh, and eighth times, 35 protein: 0.5 g to 10.0 g taking 14 minutes the fifth time, 14 minutes the seventh lipids: 0.05 g to 10.00 g time, and 10 minutes the eighth time, for a longer aver- carbohydrates (non-fibrous carbohydrates): age of 12 minutes and 40 seconds. 30.0 g to 75.0 g [0392] The amount ingested (g/fish) when all the feed carbohydrates (fiber): 0.1 g to 5.0 g could not be consumed by the control group was 0.09 40 ash: 0.5 g to 5.0 g the first time, 0.07 the second time, 0.15 the third time, p-carotene: 1 0 ng to 1 50 ng 0.15 the fourth time, and 0.16 the sixth time. Retinol potency: 10 IU to 100 IU [0393] The total amount of feed given to both groups Vitamin B1 : 0.01 mg to 0.50 mg during the test period was 1.52 (g/fish), but the actual Vitamin B2: 0.01 mg to 0.50 mg amount ingested was 1 .52 (g/fish) in the group of the 45 Vitamin B6: 0.01 mg to 0.50 mg present invention and 1.19 (g/fish) in the control group. Vitamin E: 10.0 mg or less [0394] That is, the group of the present invention ate niacin: 0.1 mg to 6.0 mg 27% more than the control group, demonstrating the calcium: 50 mg to 900 mg effectiveness of the growth promoter. phosphorus: 200 mg or less [0395] The fish used in this test were sent by mail in so iron: 1.0 mg to 5.0 mg bags. sodium: 20 mg to 300 mg [0396] In general, when fish are delivered and intro- potassium: 300 mg to 1000 mg duced into new water tanks, their appetite is adversely magnesium: 40 mg to 200 mg affected by stress during delivery or the unfamiliarity of NaCI deduced from Na content: 0.05 g to 1 .00 the new water tank, particularly in the beginning. The ss 9 amounts ingested were, in fact, low the first and second copper: 7.0 ppm or less times in the control group. [0397] The fact that the fish in the group of the present Of 100 g amino acid composition:

19 37 EP 0 896 797 A1 38

isoleucine: 30 mg to 200 mg Vitamin E: 10.0 mg or less leucine: 50 mg to 400 mg niacin: 0.1 mg to 6.0 mg lysine: 20 mg to 200 mg calcium: 50 mg to 900 mg methionine: 10 mg to 150 mg phosphorus: 200 mg or less cystine: 10 mg to 100 mg s iron: 1.0 mg to 5.0 mg phenylalanine: 30 mg to 250 mg sodium: 20 mg to 300 mg tyrosine: 20 mg to 200 mg potassium: 300 mg to 1000 mg threonine: 40 mg to 200 mg magnesium: 40 mg to 200 mg tryptophan: 1 mg to 100 mg NaCI deduced from Na content: 0.05 g to 1 .00 valine: 30 mg to 300 mg w 9 histidine: 10 mg to 200 mg copper: 7.0 ppm or less arginine: 40 mg to 400 mg alanine: 50 mg to 300 mg Of 100 g amino acid composition: aspartic acid: 100 mg to 600 mg glutamic acid: 100 mg to 1200 mg is isoleucine: 30 mg to 200 mg glycine: 30 mg to 300 mg leucine: 50 mg to 400 mg proline: 40 mg to 400 mg lysine: 20 mg to 200 mg serine: 30 mg to 300 mg methionine: 10 mg to 150 mg cystine: 10 mg to 100 mg 2. A fermented composition manufacturing method for 20 phenylalanine: 30 mg to 250 mg manufacturing a fermented composition consisting tyrosine: 20 mg to 200 mg of the following components and amino acid com- threonine: 40 mg to 200 mg positions by fermenting and aging one or more tryptophan: 1 mg to 100 mg fruits selected from apples, persimmons, bananas, valine: 30 mg to 300 mg pineapples, akebia, silvervine, figs, wild strawber- 25 histidine: 10 mg to 200 mg ries, strawberries, wild vines, grapes, Myrica, arginine: 40 mg to 400 mg peaches, Japanese apricots, blueberries, and rasp- alanine: 50 mg to 300 mg berries, one or more citrus fruits selected from aspartic acid: 100 mg to 600 mg Navel oranges, Hassaku oranges, Mandarin glutamic acid: 100 mg to 1200 mg oranges, Sour oranges, oranges, lyokan oranges, 30 glycine: 30 mg to 300 mg kumquats, citrons, Kabosu oranges, shaddocks, proline: 40 mg to 400 mg Ponkan oranges, lemons, and limes, one or more serine: 30 mg to 300 mg edible roots selected from Burdock, carrots, garlic, lotus root, and lily bulbs, one or more grains 3. A quality improver for food products, containing a selected from brown rice, glutinous rice, polished 35 fermented composition as defined in Claim 1 as an rice, millet, corn, wheat, barley, Foxtail millet, and active component. Sawa millet, one or more beans and sesames selected from soybeans, black soybeans, black 4. A growth promoter, containing a fermented compo- sesame, white sesame, azuki beans, and walnuts, sition as defined in Claim 1 as an active compo- one or more types of seaweed selected from 40 nent. Konbu, Wakame, Hijiki, and laver, one or more saccharides selected from brown sugar as lump, fruc- 5. A beverage, which is manufactured using a fer- tose, and glucose, and one or more items selected mented composition as defined in Claim 1 as an from honey, starch, cucumbers, Perilla, and celery. additive. Per 1 00 g primary component: 45 6. A method for manufacturing foods and drinks using water: 5.0 g to 50.0 g a fermented composition as defined in Claim 1 as protein: 0.5 g to 10.0 g an additive. lipids: 0.05 g to 10.00 g carbohydrates (non-fibrous carbohydrates): so 7. A method for manufacturing noodles using a fer- 30.0 g to 75.0 g mented composition as defined in Claim 1 as an carbohydrates (fiber): 0.1 g to 5.0 g additive. ash: 0.5 g to 5.0 g p-carotene: 10 ng to 150 ng Retinol potency: 10 IU to 100 IU 55 Vitamin B1 : 0.01 mg to 0.50 mg Vitamin B2: 0.01 mg to 0.50 mg Vitamin B6: 0.01 mg to 0.50 mg

20 EP 0 896 797 A1

INTERNATIONAL SEARCH REPORT international application No. PCT/JP97/02361

Int. CI6 A23L1/30, A23K1/00, A23L1/16, A01N63/00 According to International Patent Classification (IPC) or to both national classification and IPC

Minimum aocumentauon searcnea (ciassutcation system followed by classification symbols) Int. CI6 A23L1/30, A23K1/00, A23L1/16, A01N63/00 uocumcniauon searcnea outer man minimum aocumentauon to the extent that such documents are included in the Fields searched electronic aaia disc consulted wiring tne iniemauonai search (name or data base and, where practicable, search terms used) F-term

U. DLKJUMEN IS UUNSIJJEKED TO BE RELEVANT -aiegory- Utation ot document, with indication, where appropriate, of the relevant passages Relevant to claim No. JP i z-jLti)/i, A (Nishikyushu Otaka K) , 1-3, 5-7 December 27, 1990 (27. 12. 90) (Family: none)

JP, 7-87899, A (Hokueikencorp K.K.), 1, 2, 4 April 4, 1995 (04. 04. 95) (Family: none)

JP, 6-78689, A (Purumuuon Shokuhin K.K.), 1-3, 5-7 March 22, 1994 (22. 03. 94) & US, 5292511, A

Bunta Oda, "Book about New Noodle (in Japanese)" (Shokuhin Sangyo Shinbunsha) 1994, P. 38

JP, 62-129209, A (Jusen K.K.), 1, 2, 4 June 11, 1987 (11. 06. 87) (Family: none)

JP, 4-77381, A (Gold Kosan K.K.), 1, 2, 4 March 11, 1992 (11. 03. 92) (Family: none)

I Further documents are listed in the continuation of Box C. | | See patent family annex. apectai caiegoncs ot citea documents: I later document published after the international filing date or priority K" document defining the general slate of the art which is not considered dale and not in conflict with the application but cited to understand to be of particular relevance the principle or theory underlying the invention 5" earlier document but published on or after the international filing date "X" document of particular relevance; the claimed invention cannot be ." document which may throw doubts on priority claimfs) or which is considered novel or cannot be considered to involve an inventive cited to establish the publication date of another citation or other step when the document is taken alone special reason (as specified) "Y" document of particular relevance; the claimed invention cannot be y document referring to an oral disclosure, use, exhibition or other considered to involve an inventive step when the document is means combined with one or more other such documents, such combination F>" document published prior to the international filing date but later than being obvious to a person skilled in the art the priority dale claimed "&" document member of the same patent family late ot tne actual completion ot the international search )ate ot mailing of the international search report October 2, 1997 (02. 10. 97) October 14, 1997 (14. 10. 97)