HK1223650A1 - Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product - Google Patents

Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product

Info

Publication number
HK1223650A1
HK1223650A1 HK16111845.6A HK16111845A HK1223650A1 HK 1223650 A1 HK1223650 A1 HK 1223650A1 HK 16111845 A HK16111845 A HK 16111845A HK 1223650 A1 HK1223650 A1 HK 1223650A1
Authority
HK
Hong Kong
Prior art keywords
fat
food product
ice cream
free ice
low
Prior art date
Application number
HK16111845.6A
Other languages
Chinese (zh)
Inventor
愛和 土江
勝紀 木村
惠美 阿久津
幸三 大久保
敏昭 小野田
Original Assignee
Meiji Co Ltd
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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of HK1223650A1 publication Critical patent/HK1223650A1/en

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
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
HK16111845.6A 2014-03-14 2016-10-13 Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product HK1223650A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014051816 2014-03-14
PCT/JP2015/057230 WO2015137423A1 (en) 2014-03-14 2015-03-12 Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product

Publications (1)

Publication Number Publication Date
HK1223650A1 true HK1223650A1 (en) 2017-08-04

Family

ID=54071862

Family Applications (1)

Application Number Title Priority Date Filing Date
HK16111845.6A HK1223650A1 (en) 2014-03-14 2016-10-13 Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product

Country Status (6)

Country Link
JP (1) JP6653251B2 (en)
CN (1) CN105916974A (en)
HK (1) HK1223650A1 (en)
SG (1) SG11201607546YA (en)
TW (1) TWI577799B (en)
WO (1) WO2015137423A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6614894B2 (en) * 2015-09-25 2019-12-04 森永乳業株式会社 Method for producing fermented milk
JPWO2017057319A1 (en) * 2015-09-30 2018-07-19 株式会社明治 Method for preparing lactic acid bacteria starter and method for producing fermented milk
JP7061560B2 (en) * 2016-03-24 2022-04-28 株式会社明治 Fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema, its use and its production method, a method for promoting the absorption of sphingomyelin and suppressing the formation of erythema, fermented milk containing lactic acid bacteria product and sphingomyelin.
JP6238254B2 (en) 2016-05-12 2017-11-29 株式会社明治 Method and apparatus for detecting solid-liquid distribution in solid-liquid separation column of solid-liquid separator
JP6849890B2 (en) * 2016-07-19 2021-03-31 株式会社明治 Composition for preserving deoxyribonucleic acid and its production method, method for preserving deoxyribonucleic acid, lactic acid bacterium product and method for its use
JP6751065B2 (en) * 2017-09-27 2020-09-02 株式会社明治 METHOD AND DEVICE FOR DETECTING PARTICLE NUMBER DISTRIBUTION IN VESSEL IN WHICH VISIBLE LIGHT PERMITS FROM INNER TO INNER
CN112804886B (en) * 2018-08-08 2024-02-06 株式会社明治 Phytochemical absorption promoting composition
JP7267020B2 (en) * 2019-01-24 2023-05-01 株式会社明治 Fermented milk with inhibitory effect on blood sugar level elevation

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0797963B2 (en) * 1988-03-16 1995-10-25 雪印乳業株式会社 Method for producing stirred yogurt
JP2000197469A (en) * 1999-01-08 2000-07-18 New Food Creation Gijutsu Kenkyu Kumiai Functional food/drink having serum lipid-improving effect
JP4005754B2 (en) * 2000-03-23 2007-11-14 ロッテスノー株式会社 Frozen dessert and its manufacturing method
JP3769223B2 (en) * 2001-11-22 2006-04-19 日本ミルクコミュニティ株式会社 Post-fermented yogurt
JP4416127B2 (en) * 2004-03-03 2010-02-17 明治乳業株式会社 Method for producing frozen yogurt

Also Published As

Publication number Publication date
WO2015137423A1 (en) 2015-09-17
JPWO2015137423A1 (en) 2017-04-06
SG11201607546YA (en) 2016-10-28
TWI577799B (en) 2017-04-11
JP6653251B2 (en) 2020-02-26
CN105916974A (en) 2016-08-31
TW201540836A (en) 2015-11-01

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