Added March 11, 2015
Revised May 12, 2014
Prepared November 14, 2008

Material/Product Specification
Name of Product: Fermented Sesame
Wadaman Science Co., Ltd.
〒604-0845
546, Nijodencho, Karasumaoike-agaru, Nakagyo-ku, Kyoto-shi
TEL 075‐222‐7318 FAX 075‐222‐0318
http://www.wadaman-s.com/

Seller: Wadaman Science Co., Ltd.
Manufacturer: Miyatou Wild Herb Research Laboratory Ltd.
7-7, Kodancho, Myoko-shi, Niigata■Product characteristics
The product is a paste obtained by adding lactic acid bacteria to sprouted black sesame as a main ingredient and 61 kinds of wild herbs,vegetables and fruits, and fermenting and aging the mixture for one year and a half.
■Packaging form ① Product 140 g-bottle type ② 1 kg-pack for business use■Standard daily intake One rounded teaspoonful. About 5 to 10 g
Though there is no particular basis for this standard, about 2.5 g of sesame can be ingested by about 5 g intake.
■Raw materials used
The raw materials used for the fermented sesame are listed indecreasing order of amount in each group.
GroupOrderOrderRaw material

Sesame paste

17Polygonatum falcatum

1Cabbage1Papaya

1Sucrose

18

Leaves of ginkgo

2

Bean sprouts

2Pineapple

23

Oligosaccharide
Starch syrup

1920

3
4

CucumberOnion

34AppleLemon

4Brown sugar

5Japanese radish

5Orange

6Carrot

6Melon7Burdock7

Avocado

8910
11

Lotus root
PotatoYam
Spinach891011

Mango
Kiwi
BananaRaspberry

SesameSaccharides

Raw material

Group

Order

Raw materialGroup

Raw material

1Sickle senna

23

2
3
4
524
25
26
27
28

Mallotus bark

12Broccoli

12 Mandarin orange

7

Houttuynia cordata
Japanese honeysuckle
Rooibos tea
Field horsetail
Leaves of Chinesematrimony-vine
Leaves of plantain29

Lycium fruit

13

Parsley

13 Sweet summer orange

8

Mugwort30

Sasa veitchii

14

Tomato

14 Blueberry

910

Adlay
Ground ivy

31
32

Dandelion
Leaves of nandina

1516

11

Licorice

33

Quercus serrata

17

Shiitake mushroom
Grifola frondosa
Brassica campestrisvar. perviridis

34

Galeolaseptentrionalis

18

Sword bean

19

Turnip6

21Vegetables

13

Acanthopanaxsieboldianus
Hypericum erectum

14

Cassia bark (cinnamon)

20

Allium tuberosum

15

GoosefootCassis mimosoides
subsp. nomame
Polygonatum falcatum

21

Garlic121617Fruits

Othersas of May 2014

(There are cases where a part of the raw materials are changed according to season, etc.)■Storageconditions

Order

Silver vine
New Zealand spinach
Gynostemma
pentaphyllum
Turmeric
Eleutherococcus
senticosus
Dayflower
Cassia occidentalis
Pine needles
Aloe arborescens

Wild herbs

22
Wild herbs

Group

Store the product in a cool, dark place avoiding direct sunlight and high temperature and humidity.
Store the product in a refrigerator after opening.

15 Strawberry
Sea tangle

■Best-before date 365 days from the production date■Actual measurement values of ingredient analysis (per 100 g of product)
Energy415kcal

Proteins

10.8ｇ

Sodium

16.7mgIron

3.69mg

Lipids22.3g

Carbohydrates 42.8g

Calcium512ｍｇ

Magnesium182mg※Analysis organization Japan Food Research Laboratories Report NO: 104021356-001 (February 20, 2004)■Specification values of bacteria count General viable cell count 3000 or less Coliform bacteria (negative)/g■Reference test "Acute oral toxicity test using male mice"※Japan Food Research Laboratories Report NO: 503120134-002
1. Death caseNo death case was observed in any of the treated groups during the observation period.
2. General conditions
No abnormality was observed in any of the treated groups during the observation period.
3. Consideration
A sample was subjected to an acute oral toxicity test using male mice. As a result of administration of the sample at a dose of 1000 mmg/kg, abnormality or death
was not observed during the observation period. Accordingly, the LD50 value of the sample to male mice by single oral administration was considered to be 1000
mmg/kg or more.

■Production process●Production process of a wild herb extract: Blending of wild herbs → hot-water extraction → preparation of a wild herb
extract●Production process of a vegetable and fruit extract: Slicing of fresh vegetables and fresh fruits → extraction with sugar→ fermentation for one month → preparation of a vegetable and fruit extract※Blending of the above wild herb extract and vegetable and fruit extract → addition of fermentation bacteria →fermentation and aging for one year → blending of a sprouted black sesame paste → aging for half a year →sterilization step → completion of preparation of fermented sesame●Addition dated March 11, 2015
Sterilization step was added, and setting of a metal detector was deleted.

■The following are labeling names recommended for product labeling.
Group
SesameSaccharides

Wild herbs

Vegetables

Order

Raw material
Sesame paste
1 Sucrose
2 Oligosaccharide
3 Starch syrup
4 Brown sugar

Recommended nameSesame paste
Sugar
Oligosaccharide
Starch syrup
Brown sugar

1 Sickle senna
2 Houttuynia cordata
3 Japanese honeysuckle
4 Rooibos tea
5 Field horsetail
Leaves of Chinese
6matrimony-vine
7 Leaves of plantain
8 Mugwort
9 Adlay
10 Ground ivy
11 Licorice

Sickle senna
Houttuynia cordata
Japanese honeysuckle
Rooibos
Field horsetail
Leaves of Chinesematrimony-vine
Plantain
Mugwort
Adlay
Ground ivy
Licorice

12 Acanthopanax sieboldianus

Acanthopanax sieboldianus

13 Hypericum erectum
14 Cassia bark
15 Goosefoot
Cassis mimosoides subsp.
16nomame
17 Polygonatum falcatum
18 Leaves of ginkgo
19 Silver vine
20 New Zealand spinach

Hypericum erectum
Cassis-bark tree
GoosefootCassis mimosoides subsp.
nomamePolygonatum falcatum
Leaves of ginkgo
Silver vine
New Zealand spinach

21 Gynostemma pentaphyllumGynostemma pentaphyllum

22 Turmeric

Turmeric

23 Eleutherococcus senticosus

Eleutherococcus senticosus

24 Dayflower
25 Cassia occidentalis
26 Pine needles
27 Aloe arborescens
28 Mallotus bark
29 Lycium fruit
30 Sasa veitchii
31 Dandelion
32 Leaves of nandina
33 Quercus serrata
34 Galeola septentrionalis
1 Cabbage2 Bean sprouts
3 Cucumber
4 Onion5 Japanese radish
6 Carrot
7 Burdock
8 Lotus root
9 Potato
10 Yam
11 Spinach
12 Broccoli
13 Parsley
14 Tomato
15 Shiitake mushroom
16 Grifola frondosa
Brassica campestris var.
17perviridis
18 Sword bean19 Turnip
20 Allium tuberosum

Dayflower
Cassia occidentalis
Pine needles
Aloe arborescens
Mallotus bark
Lycium fruit
Sasa veitchii
Dandelion
Leaves of nandina
Quercus serrata
Galeola septentrionalis
CabbageBean sprouts
CucumberOnion
Japanese radish
CarrotBurdock
Lotus root
PotatoYam
SpinachBroccoli
Parsley
TomatoShiitake mushroom
Grifola frondosa
Brassica campestris var.
perviridis
Sword beanTurnipAllium tuberosum←Labeling name different from the nameof raw material←Rooibos←Plantain←Cassia bark

←Potato←Yam←Shiitake mushroom←Sword beanFruits

Others

21 Garlic1 Papaya
2 Pineapple
3 Apple4 Lemon5 Orange
6 Melon
7 Avocado
8 Mango9 Kiwi
10 Banana
11 Raspberry
12 Mandarin orange
13 Sweet summer orange
14 Blueberry
15 Strawberry
Sea tangle

GarlicPapaya
Pineapple
AppleLemon
OrangeMelon
AvocadoMango
Kiwi fruit
BananaRaspberry
Mandarin orange
Sweet summer orange
Blueberry
Strawberry
Sea tangle extract←Kiwi fruit←Strawberry←Sea tangle extract