Abstract: A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

Abstract: Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation.

Abstract: The present disclosure relates to non-dairy fermented food products and methods of making non-dairy fermented food products. In particular, methods are disclosed for making non-dairy fermented food products using pea protein and having a desired texture without the use of added stabilizers.

Abstract: The present disclosure relates to a method for preparing a fermented soy product comprising: inoculating a Bacillus amyloliquefaciens CJ24-34 (KCCM12038P) strain into a soybean meal or a soy protein concentrate; and obtaining a fermented soybean meal or a fermented soy protein concentrate, which is fermented by culturing the Bacillus amyloliquefaciens strain, a fermented soy product prepared by the method, and an animal feed composition comprising the fermented product. The fermented soy product prepared by the method does not contain mucilage, shows an excellent antibacterial activity, and has a high content of low molecular weight peptides.

Abstract: The disclosure provides compositions and dosage forms for promoting healthy microbial flora in a mammal, for example, a human. The disclosure further provides compositions and dosage forms for disrupting biofilm or preventing formation of biofilm containing pathogenic bacteria and/or pathogenic fungi in a particular region of a subject. The dosage forms contain (i) an isolated non-pathogenic fungal strain that is viable in the region of the subject, (ii) an isolated non-pathogenic bacterial strain that is viable in the region of the subject, and optionally (iii) an enzyme capable of disrupting the biofilm. The present disclosure also provides methods of disrupting a biofilm or preventing formation of a biofilm with such a composition or dosage form, methods of identifying a subject suitable for treatment with such a composition or dosage form, and methods of improving nutrient absorption using such a composition or dosage form.

Abstract: The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature.

Abstract: The present disclosure disclosed is a method for reducing the purine content of soybean milk, which belongs to the technical field of food depurination. According to the method, purine-reducing soybeans are taken as raw materials, and macromolecular purine in a bound state is selected to be hydrolyzed into small molecules according to different existence forms of purine in soybeans, and then micromolecular purine is adsorbed and removed by an adsorbent. The method is high in feasibility and good in removal effect. The soybean milk of the present disclosure is safe and non-toxic, high in purine removal rate, and low in nutrient loss, has no obvious change in mouth feel compared with common soybean milk, and can be used as a safe food for gout patients.

Abstract: The present invention relates to a composition containing a bean extract extracted by low-concentration, low-grade alcohol or fractions thereof. The composition exhibits excellent effects in improving blood circulation, improving obesity, and preventing diabetes, hyperlipidemia and the like, and exhibits the effects of alleviating or treating the symptoms of diabetes, hyperlipidemia, and the like. The present invention also relates to a method for improving blood circulation and vascular health.

Abstract: The invention relates to a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65% by weight, for 1-36 hours at a temperature of about 25-60° C. under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150° C.

Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

Abstract: A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

Abstract: The present invention is directed to enzyme based methods for removing water insoluble non-starch polysaccharides (NSPs) and/or water soluble or insoluble oligosaccharides from soy products without significantly damaging the proteins contained therein This removal is facilitated by the enzymatic hydrolysis of poly- and oligomeric carbohydrates into monosaccharides and other water soluble sugars. The present invention provides for the production of three streams of useful materials. The first is an enriched protein material comparable to the known SPCs but without significant quantities of undigestible oligosaccharides and polysaccharides. The second is an SPI made from the soluble protein in the hydrolysate which is valuable for high-quality feed, food and industrial uses. The third is the soluble saccharides and hydrolyzed carbohydrates (releasing sugars) that can be converted by fermentation to various valuable bioproducts.

Abstract: A method for producing a biologically active, microorganism-containing aqueous solution or suspension including steps of the provision of water, the optional addition of a fine-grained mineral or organic material to the water and mixing of this materials into the water in order to obtain a suspension, the addition of compost to the suspension, and resting the suspension in an airtight environment for at least one week at a temperature of less than 15° C. This method allows the production of a biologically active, microorganism-containing solution or suspension which can be added to natural bodies of water or to soil, and may be used for external and internal application in humans and animals.

Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

Abstract: A device and methods for using a device, for determining a passing of flatus is described. The device comprises a sleeve comprising a first porous gas-permeable surface, a second surface attached to the first porous gas-permeable surface defining a pocket within the sleeve, and a flatus detector inserted within the pocket of the sleeve and positioned between the first porous gas-permeable surface and the second surface. The flatus detector may be a dry-surface carbon dioxide detector that irreversibly changes colour upon contact with increased concentrations of CO2 gas, a chemiresistor, or a near field communication tag. The chemiresistor or near field communication tag may be modified for detecting target gases. The device may be a patch that is affixed to a patient or attached to a garment that is worn by the patient, or a capsule, with a detector disposed therein.

Abstract: The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

Abstract: Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a soybean raw material and has a wide optimal temperature range, and hence can cause curdling in a short period of time even at low temperature, thus being extremely suited for fermentation of the soybean raw material, a lactic acid bacterium-fermented soybean foodstuff comprising the lactic acid bacterium, and a production method for a lactic acid bacterium-fermented soybean foodstuff. The lactic acid bacterium-fermented soybean foodstuff comprises a lactic acid bacterium belonging to Streptococcus thermophilus and having an accession number of NITE BP-02207. The lactic acid bacterium-fermented soybean foodstuff of the present invention is preferably a soybean yogurt lactic acid bacterium-fermented soybean foodstuff.

Abstract: The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.

Abstract: A process for producing dairy products with a defined lactose content is suggested, comprising the following steps: (a) Ultrafiltration of a starting milk for producing a first permeate P1 and a first retentate R1; (b) Reverse osmosis of the first permeate P1 for producing a second permeate P2 and a second retentate R2; (c) Decalcification of the second retentate R2; (d) Ultrafiltration of the decalcified product of step (c) for producing a third permeate P3 (lactose concentrate) and a third retentate R3 (mineral concentrate); (e) Mixing the first retentate R1 with such an amount of the third permeate P3 and the third retentate R3 each so that a standardized dairy product with a defined concentration of lactose and salts is obtained.

Abstract: The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more.

Abstract: The present disclosure concerns plant extracts which have been fermented with kefir grains, methods of production of these extracts, a powder comprising these extracts and compositions comprising these extracts. Since these extracts have a high content of aglycone active principles, their biological activities are high and their applications are varied.

Abstract: The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt lactobacillus into milk for fermentation, fermenting until pH value to 3.8-4.8, diluting, mixing and sterilizing with conventional method, adding concentrated culture, concentrated frozen culture or freeze dried culture containing Lactobacillus rhamnosus ATCC 53103 into mixed milk beverage at aseptic condition. According to various pH value of finished product, it can be stored at ambient temperature for 1-6 months, and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage produced by conventional process. Thereby the defect that fermented milk beverage has short shelf life and low viable cell count at ambient temperature is overcome efficiently.

Abstract: A silk peptide having neuroprotective and neurofunctional activities and its preparation method are discussed. One method relates to preparing silk protein preferably having neuroprotective activity with weight average molecular weight of 200-100,000 by hydrolysis of silk fibroin; also discussed are a composition for preventing or treating brain disease comprising silk peptide and pharmaceutically acceptable carrier, and a composition for improving brain function.

Abstract: The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.

Abstract: Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus sp., the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

Abstract: A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Abstract: Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.

Abstract: In a method of producing a polymer composite, a polymer is provided in a liquid state such as a molten state. A plant material, such as soymeal, is provided that includes protein and carbohydrate. The plant material has a particle size less than 50 microns. A reactive protein denaturant is also provided. A dispersion of the plant material and the reactive protein denaturant is formed in a matrix of the liquid polymer. The plant material is reacted to bond with the reactive protein denaturant, and the reactive protein denaturant is reacted to bond with the polymer. The polymer is solidified to produce the polymer composite.

Abstract: A composition is disclosed comprising a partially hydrolyzed cereal protein. The partially hydrolyzed cereal protein is characterized in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or less has a molecular weight of 1.4 kDa or lower and in that it has a nitrogen solubility index of 90% or greater at pH 1 to 10. The preferred cereal protein derives from wheat. Also disclosed is a process for producing the composition comprising providing a slurry having a degree of hydrolysis of 3 to 8, determining the pH, adjusting the pH of the slurry and separating the aqueous-soluble portion of the slurry. Compositions according to the invention find use as milk protein replacements and as components in nutritional supplements, sports drinks, or food products including beverages.

Abstract: The present invention relates to an activator for a lactic bacteria-based ferment, characterized in that it comprises at least: one reducing disaccharide, one non-reducing disaccharide, an alkaline metal salt and/or an alkaline earth metal salt. The invention also relates to the ferment which is activated by means of said activator. The present invention is also concerned with the process for preparing an industrial product or food product, characterized by the use of the activator.

Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.

Abstract: A plant extract comprising one or more statins and being substantially free of polar compounds that affect pharmacokinetics of a drug in a subject is provided. Also provided is a method of preparing an extract comprising the step of removing polar compounds that affect pharmacokinetics of a drug in a subject from a plant material containing one or more statins.

Abstract: Combined therapies and oral dosage forms based on genistein for the support of osteoporotic health.

Abstract: The present application concerns plant extracts which have been fermented with kephir grains, methods of production of these extracts, a powder comprising these extracts and compositions comprising these extracts. Since these extracts have a high content of aglycone active principles, their biological activities are high and their applications are varied.

Abstract: Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

Abstract: The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.

Abstract: The invention provides a novel strain of cadmium-removing Lactobacillus plantarum bacterium, CCFM8610, which has a good tolerance to acidic environments. Lactobacillus plantarum CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion. Lactobacillus plantarum CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.

Abstract: Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a percentage of the combined weight of raffinose and stachyose being at least 46%, a weight percentage of fructose being not greater than 8.5%, and a weight percentage of glucose being not greater than 1.0%, based on the total weight of fructose, glucose, sucrose, raffinose, and stachyose. The soybean oligosaccharide product is prepared by extracting a soybean raw material with water under a pH of 3-6 and at a temperature of 50-70° C. to obtain an extract containing acidic soluble saccharides of soybean, and inoculating and fermenting the extract with probiotics that are able to decompose monosaccharides and disaccharides, but substantially not able to decompose trisaccharides or tetrasaccharides.

Abstract: The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.

Abstract: An improved tofu having reduced beany flavor, whiter color, more elasticity, reduced porosity and more consistent characteristics than traditional tofu.

Abstract: A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination and then treating with bromelain.

Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.

Abstract: The invention provides a method for forming a fermented composition of mung bean hulls, including: mixing mung bean hulls and water to form a mixture; adding a fungus into the mixture, wherein the fungus includes Rhizopus spp. or Aspergillus spp.; and fermenting the mixture to form a fermented composition. The invention also includes a fermented composition of mung bean hulls by the method and an anti-oxidation and anti-inflammation composition containing the fermented composition of mung bean hulls.

Abstract: Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses a complete amino acid profile. The food additive is suitable for consumption by a wide variety of animals, including humans.

Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.

Abstract: A process of preparing a hydrolysate of an edible solid substrate is provided. The edible solid substrate may be of animal or plant origin including edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process includes preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process.

Abstract: The present invention provides a production method of a food, which can effectively enhance a taste without conferring an unpreferable or undesirable flavor, and a method for enhancing a taste of food. The present invention provides a method of producing a food with an enhanced taste, including by adding a peptide mixture obtained by hydrolyzing, with an enzyme, a composition containing ?-conglycinin, and a method of enhancing the taste of food, including a step of adding the peptide mixture.

Abstract: A method of determining glycated hemoglobin is provided, by which a ratio of the glycated hemoglobin in a sample can be determined accurately and easily. The ratio of glycated hemoglobin can be determined by degrading a glycated hemoglobin in a whole blood sample selectively with a protease to give a glycated hemoglobin degradation product; causing a redox reaction between a glycation site of the glycated hemoglobin degradation product and a fructosyl amino acid oxidoreductase; and determining this redox reaction. Further, as shown in FIG. 1, in a whole blood sample, there is a correlation between the ratio of the glycated hemoglobin determined by this method and an HbA1c concentration. Thus, without determining the glycated ?-amino group as a characteristic structure of HbA1c, an amount of HbA1c can be determined accurately and easily from the determined ratio of the glycated hemoglobin.

Abstract: A method of determining glycated hemoglobin is provided, by which a ratio of the glycated hemoglobin in a sample can be determined accurately and easily. The ratio of glycated hemoglobin can be determined by degrading a glycated hemoglobin in a whole blood sample selectively with a protease to give a glycated hemoglobin degradation product; causing a redox reaction between a glycation site of the glycated hemoglobin degradation product and a fructosyl amino acid oxidoreductase; and determining this redox reaction. Further, as shown in FIG. 1, in a whole blood sample, there is a correlation between the ratio of the glycated hemoglobin determined by this method and an HbA1c concentration. Thus, without determining the glycated ?-amino group as a characteristic structure of HbA1c, an amount of Hba1c can be determined accurately and easily from the determined ratio of the glycated hemoglobin.

Abstract: A method of determining glycated hemoglobin is provided, by which a ratio of the glycated hemoglobin in a sample can be determined accurately and easily. The ratio of glycated hemoglobin can be determined by degrading a glycated hemoglobin in a whole blood sample selectively with a protease to give a glycated hemoglobin degradation product; causing a redox reaction between a glycation site of the glycated hemoglobin degradation product and a fructosyl amino acid oxidoreductase; and determining this redox reaction. Further, as shown in FIG. 1, in a whole blood sample, there is a correlation between the ratio of the glycated hemoglobin determined by this method and an HbA1c concentration. Thus, without determining the glycated ?-amino group as a characteristic structure of HbA1c, an amount of HbA1c can be determined accurately and easily from the determined ratio of the glycated hemoglobin.