BR112017017026A2 - método para produção de alimentos lácteos fermentados - Google Patents

método para produção de alimentos lácteos fermentados

Info

Publication number
BR112017017026A2
BR112017017026A2 BR112017017026-4A BR112017017026A BR112017017026A2 BR 112017017026 A2 BR112017017026 A2 BR 112017017026A2 BR 112017017026 A BR112017017026 A BR 112017017026A BR 112017017026 A2 BR112017017026 A2 BR 112017017026A2
Authority
BR
Brazil
Prior art keywords
fermented dairy
glucose
amount
production
cultivation
Prior art date
Application number
BR112017017026-4A
Other languages
English (en)
Japanese (ja)
Other versions
BR112017017026B1 (pt
Inventor
Hoshi Ryotaro
SAITO Junki
Original Assignee
Kabushiki Kaisha Yakult Honsha
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kabushiki Kaisha Yakult Honsha filed Critical Kabushiki Kaisha Yakult Honsha
Publication of BR112017017026A2 publication Critical patent/BR112017017026A2/pt
Publication of BR112017017026B1 publication Critical patent/BR112017017026B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

um objeto da presente invenção é fornecer um alimento lácteo fermentado no qual a viabilidade das bactérias ácido-láticas durante o armazenamento é alta, o aumento da acidez é suprimido, a contagem de células viáveis é menos reduzida e o sabor é menos deteriorado. um método para produção de um alimento lácteo fermentado pelo qual o objeto foi alcançado é caracterizado pela inoculação e cultivo das bactérias ácido-láticas em um meio de cultura, contendo um leite como componente principal, e suplementado com glicose em tal quantidade que a glicose seja substancial e inteiramente assimilada no momento da realização do cultivo e frutose em uma quantidade duas vezes ou superior à quantidade de glicose em proporção de massa.
BR112017017026-4A 2015-02-17 2016-02-12 Método para produção de alimentos lácteos fermentados BR112017017026B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2015028221 2015-02-17
JPJP2015-028221 2015-02-17
PCT/JP2016/054079 WO2016133009A1 (ja) 2015-02-17 2016-02-12 発酵乳食品の製造方法

Publications (2)

Publication Number Publication Date
BR112017017026A2 true BR112017017026A2 (pt) 2018-04-10
BR112017017026B1 BR112017017026B1 (pt) 2022-09-20

Family

ID=56689238

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017017026-4A BR112017017026B1 (pt) 2015-02-17 2016-02-12 Método para produção de alimentos lácteos fermentados

Country Status (13)

Country Link
US (1) US11457641B2 (pt)
EP (1) EP3259995A4 (pt)
JP (1) JP6602836B2 (pt)
KR (1) KR102675265B1 (pt)
CN (1) CN107404890B (pt)
AU (1) AU2016220905B2 (pt)
BR (1) BR112017017026B1 (pt)
MX (1) MX2017010557A (pt)
MY (1) MY187271A (pt)
PH (1) PH12017501489A1 (pt)
SG (1) SG11201706568TA (pt)
TW (1) TWI696425B (pt)
WO (1) WO2016133009A1 (pt)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SG11202108657YA (en) * 2019-02-19 2021-09-29 Yakult Honsha Kk Method for producing culture of lactic acid bacterium and/or bacterium belonging to genus bifidobacterium
JP7309412B2 (ja) * 2019-03-29 2023-07-18 株式会社ヤクルト本社 乳酸菌発酵食品の製造方法
CN111493146A (zh) * 2020-04-22 2020-08-07 广西壮族自治区农业科学院 一种茉莉花风味柿子发酵乳的制备方法
WO2023190332A1 (ja) * 2022-03-29 2023-10-05 株式会社ヤクルト本社 発酵食品及びその製造方法

Family Cites Families (25)

* Cited by examiner, † Cited by third party
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KR800000240B1 (ko) * 1975-07-31 1980-04-02 시로다 미노루 유산균 음료의 제조법
JPS5283975A (en) * 1976-01-01 1977-07-13 Yakult Honsha Kk Method of producing fermented milk product containg living cell of bifidus strain
KR880002178B1 (ko) * 1982-11-18 1988-10-17 마쓰 소노 히사미 유산균 음료의 제조법
JPH07118185B2 (ja) * 1986-07-22 1995-12-18 ソニー株式会社 デジタル信号記録再生装置
PH31093A (en) * 1993-08-06 1998-02-05 Nestec Ltd Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production and food composition comprising said lactobacillus.
CN1156005A (zh) * 1995-08-11 1997-08-06 株式会社斗农 乳酸菌发酵饮料的制备方法
JP3013157B2 (ja) 1996-09-27 2000-02-28 カルピス株式会社 乳酸酸度上昇が抑制された乳酸菌発酵乳材料
JP3929101B2 (ja) 1997-03-03 2007-06-13 三栄源エフ・エフ・アイ株式会社 酸味のマスキング方法
JP4377522B2 (ja) * 2000-05-09 2009-12-02 株式会社ヤクルト本社 安定な酸性乳飲料、その製造方法およびこれに使用する酸性乳飲料用添加剤
KR20020093155A (ko) * 2000-05-16 2002-12-13 가부시키가이샤 야쿠루트 혼샤 내분비 교란 화학물질 흡착제 및 이를 함유하는 음식품
JP2002051720A (ja) 2000-08-08 2002-02-19 Yakult Honsha Co Ltd 発酵豆乳及びその製造方法
KR20030048427A (ko) * 2000-10-13 2003-06-19 가부시키가이샤 야쿠루트 혼샤 골대사 개선제
JP4076351B2 (ja) * 2002-01-25 2008-04-16 株式会社ヤクルト本社 高生残性ラクトバチルス属細菌およびその利用
JP2007028920A (ja) * 2005-07-22 2007-02-08 Japan Research & Development Association For New Functional Foods 発酵乳およびその製造方法
CN102695422A (zh) 2010-01-06 2012-09-26 株式会社明治 发酵乳的制造方法和乳制品
CA2707721A1 (en) * 2010-07-14 2010-09-21 Nutritech Solutions Ltd. Fermented milk beverage
CN101911973B (zh) 2010-08-13 2012-08-22 武汉光明乳品有限公司 一种活性干酪乳杆菌饮品及其制备方法
CN103153075B (zh) 2010-10-12 2015-04-08 株式会社明治 液态发酵乳的制造方法
JP5261617B2 (ja) 2011-03-31 2013-08-14 森永乳業株式会社 新規乳酸菌、並びに新規乳酸菌を含有する医薬、飲食品、及び飼料
AR085945A1 (es) * 2011-04-08 2013-11-06 Chr Hansen As Productos lacteos mesofilicos con sabor mejorado
US20120329135A1 (en) * 2011-06-23 2012-12-27 Agrinos AS Process for Making Chitin Derivatives
JP6317251B2 (ja) 2012-03-07 2018-04-25 株式会社明治 酸度上昇が抑制された発酵乳およびその製造方法
JP5923360B2 (ja) * 2012-03-27 2016-05-24 株式会社ヤクルト本社 乳酸菌培養物およびその製造方法
WO2014192905A1 (ja) * 2013-05-31 2014-12-04 株式会社明治 酸度上昇が抑制された発酵乳およびその製造方法
CN103999935B (zh) * 2014-05-16 2015-09-30 山西维尔生物乳制品有限公司 一种抗后酸化发酵型酸奶及其制备方法

Also Published As

Publication number Publication date
JP6602836B2 (ja) 2019-11-06
AU2016220905B2 (en) 2020-02-27
MY187271A (en) 2021-09-17
MX2017010557A (es) 2017-12-07
WO2016133009A1 (ja) 2016-08-25
JPWO2016133009A1 (ja) 2017-12-07
CN107404890B (zh) 2021-06-01
BR112017017026B1 (pt) 2022-09-20
PH12017501489A1 (en) 2018-01-15
US11457641B2 (en) 2022-10-04
US20180042252A1 (en) 2018-02-15
SG11201706568TA (en) 2017-09-28
TW201642750A (zh) 2016-12-16
EP3259995A4 (en) 2018-08-01
EP3259995A1 (en) 2017-12-27
KR20170117430A (ko) 2017-10-23
AU2016220905A1 (en) 2017-09-07
KR102675265B1 (ko) 2024-06-17
TWI696425B (zh) 2020-06-21
CN107404890A (zh) 2017-11-28

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 12/02/2016, OBSERVADAS AS CONDICOES LEGAIS