JP2015029513A - プロバイオティックによって部分的又は全体的に発酵されたプレバイオティクスを含む低糖アイスクリーム及び当該アイスクリームの作製方法 - Google Patents
プロバイオティックによって部分的又は全体的に発酵されたプレバイオティクスを含む低糖アイスクリーム及び当該アイスクリームの作製方法 Download PDFInfo
- Publication number
- JP2015029513A JP2015029513A JP2014157063A JP2014157063A JP2015029513A JP 2015029513 A JP2015029513 A JP 2015029513A JP 2014157063 A JP2014157063 A JP 2014157063A JP 2014157063 A JP2014157063 A JP 2014157063A JP 2015029513 A JP2015029513 A JP 2015029513A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- prebiotic
- mixture
- bifidobacteria
- probiotic
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 100
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 100
- 239000006041 probiotic Substances 0.000 title claims description 54
- 235000018291 probiotics Nutrition 0.000 title claims description 54
- 238000000034 method Methods 0.000 title claims description 23
- 235000000346 sugar Nutrition 0.000 title description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 44
- 235000016127 added sugars Nutrition 0.000 claims abstract description 23
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 80
- 239000002994 raw material Substances 0.000 claims description 41
- 241000186000 Bifidobacterium Species 0.000 claims description 37
- 230000000529 probiotic effect Effects 0.000 claims description 31
- 102000004190 Enzymes Human genes 0.000 claims description 29
- 108090000790 Enzymes Proteins 0.000 claims description 29
- 238000009928 pasteurization Methods 0.000 claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 241000186660 Lactobacillus Species 0.000 claims description 17
- 150000002772 monosaccharides Chemical class 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 16
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 16
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 14
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 14
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 13
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 13
- 230000000968 intestinal effect Effects 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920001100 Polydextrose Polymers 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 239000001259 polydextrose Substances 0.000 claims description 8
- 235000013856 polydextrose Nutrition 0.000 claims description 8
- 229940035035 polydextrose Drugs 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 229920001202 Inulin Polymers 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 5
- 229940029339 inulin Drugs 0.000 claims description 5
- 239000000905 isomalt Substances 0.000 claims description 5
- 235000010439 isomalt Nutrition 0.000 claims description 5
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 5
- 229940001941 soy protein Drugs 0.000 claims description 5
- 229920000189 Arabinogalactan Polymers 0.000 claims description 4
- 238000005273 aeration Methods 0.000 claims description 4
- 235000019312 arabinogalactan Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001904 Arabinogalactan Substances 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 239000003518 caustics Substances 0.000 claims description 3
- 238000001723 curing Methods 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 2
- 102000005840 alpha-Galactosidase Human genes 0.000 claims description 2
- 108010030291 alpha-Galactosidase Proteins 0.000 claims description 2
- 102000005936 beta-Galactosidase Human genes 0.000 claims description 2
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 2
- 238000005345 coagulation Methods 0.000 claims description 2
- 230000015271 coagulation Effects 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 claims 1
- 239000002054 inoculum Substances 0.000 claims 1
- 125000000185 sucrose group Chemical group 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 10
- 235000021310 complex sugar Nutrition 0.000 abstract 1
- 239000006071 cream Substances 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 239000000543 intermediate Substances 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- QNTKVQQLMHZOKP-NEJDVEAASA-N (2r,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-2-[[(2r,3s,4s,5r)-2-[[(2r,3s,4s,5r)-2-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]- Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(O[C@@H]4[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 QNTKVQQLMHZOKP-NEJDVEAASA-N 0.000 description 1
- ODEHMIGXGLNAKK-OESPXIITSA-N 6-kestotriose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 ODEHMIGXGLNAKK-OESPXIITSA-N 0.000 description 1
- 241000490494 Arabis Species 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 241001655328 Bifidobacteriales Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- FLDFNEBHEXLZRX-DLQNOBSRSA-N Nystose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FLDFNEBHEXLZRX-DLQNOBSRSA-N 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 230000003217 anti-cancerogenic effect Effects 0.000 description 1
- 230000002790 anti-mutagenic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- QNTKVQQLMHZOKP-UHFFFAOYSA-N fructofuranosylnystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OCC3(OC4C(C(O)C(O)C(CO)O4)O)C(C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 QNTKVQQLMHZOKP-UHFFFAOYSA-N 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000003308 immunostimulating effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- FLDFNEBHEXLZRX-UHFFFAOYSA-N nystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OC3C(C(O)C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 FLDFNEBHEXLZRX-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- -1 sucrose Chemical class 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Images
Classifications
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- 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
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
a)少なくとも1つのプレバイオティクス原料(又はプレバイオティクス原料の混合物)を1%から20%まで変動する分量で混合したアイスクリーム混合物を作製するのに必要な原料(例えば、牛乳及びクリーム、又は水)と、0%から20%の重量比の分量で単糖類(例えば、ショ糖、グルコース・シロップ、D型グルコース)を混合する工程、
b)任意に、前記工程a)の混合物を低温殺菌にさらす工程、
c)もし低温殺菌を実行したらその完了時に、ビフィズス菌類、乳酸菌類又は連鎖球菌類の中から選択される少なくとも1つのプロバイオティクス、又は、少なくとも1つの加水分解酵素を任意に加える工程と、前記プロバイオティクスを増加させるか又は前記酵素を活性化させて、結果として、プレバイオティクス原料を部分的又は全体的に発酵させるか又は加水分解させるために必要な時間の間、20℃から40℃の間の温度に前記混合物を調整する工程、
d)工程c)の混合物に対し、アイスクリームの最終的な風味(例えばプレーンアイスクリーム、新鮮な果実、殻の固い果物、チョコレート等)を得るために必要な原料をさらに加える工程。
GF2=ケストース
GF3=ニストース
GF4=フルクトフラノシルニストース
Claims (21)
- 少なくとも1つのプレバイオティクス原料を含むアイスクリームであって、
前記少なくとも1つのプレバイオティクス原料で部分的又は全体的に置換される添加糖を少量含むか又は含まずに作製されるアイスクリーム。 - 前記プレバイオティクス原料は、複数のプレバイオティクス原料の混合物である、請求項1のアイスクリーム。
- 前記少なくとも1つのプレバイオティクス原料は、少なくとも1つのプロバイオティック原料で部分的又は全体的に発酵されるか、又は少なくとも1つの酵素で加水分解される、請求項1又は2のアイスクリーム。
- 重量比で0%から20%の添加糖を含み、
任意に少なくとも1つのプロバイオティクス原料で部分的又は全体的に発酵されるか、又は任意に少なくとも1つの酵素で部分的又は全体的に加水分解される、少なくとも1つのプレバイオティック原料又は複数のプレバイオティック原料の混合物で、アイスクリームを作製するために通常使われる添加糖を、部分的又は全体的に置換することで得られる、請求項1〜3のいずれか一項のアイスクリーム。 - 少なくとも1つのプレバイオティクス又は複数のプレバイオティクスの混合物を、重量比で1%から20%含み、好ましくは重量比で3%から20%の間で含み、より好ましくは、重量比で5%から15%の間で含む、請求項1〜4のいずれか一項のアイスクリーム。
- 前記少なくとも1つのプレバイオティクス原料は、ガラクトオリゴ糖(GOS)、トランス−ガラクトオリゴ糖、難消化性マルトデキストリン、ポリデキストロース、アラビノガラクタン、キシロオリゴ糖、焙焼デキストリン、フルクト多糖の中から選択され、好ましくは、イヌリン、フルクト−オリゴ糖(FOS)、オリゴフルクトース、大豆タンパク質及びイソマルト並びにこれらの混合物の中から選択される請求項1〜5のいずれか一項のアイスクリーム。
- 前記少なくとも1つのプロバイオティクス原料は、乳酸菌類、ビフィズス菌類及び連鎖球菌類の中から選択され、好ましくは、成人の腸内菌叢由来のビフィズス菌、乳児の腸内菌叢由来のビフィズス菌、狭義のビフィズス菌、連鎖状のビフィズス菌、乳酸ビフィズス菌、青年期の腸内菌叢由来のビフィズス菌、幼児の腸内菌叢由来のビフィズス菌及び疑似連鎖状のビフィズス菌、並びにカセイ菌、ラクトバチルス・ラムノサス、好酸性乳酸桿菌、ラクトバチルス・ロイテリ、発酵乳酸杆菌、ラクトバチルス‐プランタルム、デルブリュック乳酸杆菌亜種、ブルガリア菌、乳酸短杆菌、サーモフィルス菌種株及びそれらの混合物の中から選択される請求項2〜6のいずれか一項のアイスクリーム。
- 前記少なくとも1つの酵素は、グリコシル−ヒドロナーゼ型であり、好ましくは、α−ガラクトシダーゼ、β−ガラクトシダーゼ及びフラクトフラノシダーゼの中から選択される請求項2〜6のいずれか一項のアイスクリーム。
- 前記アイスクリームはシャーベットである請求項1〜8のいずれか一項に記載のアイスクリーム。
- 少なくとも1つのプレバイオティクス原料又は複数のプレバイオティクス原料の混合物を含む、請求項1〜9のいずれか一項のアイスクリームの作製方法であって、
工程a)アイスクリーム混合物を作製するために必要な原料、及び1%から20%まで可変の分量の、少なくとも1つのプレバイオティクス原料又はプレバイオティクス原料の混合物と、重量比で0%から20%の分量の単糖類を混合する工程、
工程b)任意で、前記工程a)の混合物を低温殺菌にさらす工程、
工程c)前記工程b)の混合物に、アイスクリームの最終的な風味を得るために必要な原料をさらに添加する工程を含む、アイスクリームの作製方法。 - もし低温殺菌があればその低温殺菌の完了時に、工程a)の混合物に対し、ビフィズス菌類、乳酸菌類又は連鎖球菌類の中から選択される少なくとも1つのプロバイオティクス、又は、少なくとも1つの酵素を加え、前記少なくとも1つのプロバイオティクスを増殖させるか又は前記酵素を活性化して、その結果として、プレバイオティクス原料又は複数のプレバイオティクス原料の混合物を部分的又は全体的に発酵又は加水分解させるために必要な時間の間、前記混合物を20℃から40℃の間の温度にする、請求項10に記載の方法。
- 前記少なくとも1つのプレバイオティクス原料又は複数のプレバイオティクス原料の混合物は、請求項9の工程a)のアイスクリーム混合物を作るために必要とされる原料とは別個の工程で、少なくとも1つのプロバイオティクス又は少なくとも1つの酵素によって発酵又は加水分解にさらされる請求項11の方法。
- 工程c)の後、前記混合物を、均一化、熟成、曝気、混合、凝固、攪拌及び硬化にさらす、請求項10〜12のいずれか一項の方法。
- 前記単糖は、スクロース、グルコース・シロップ、D型グルコース、及びそれらの混合物である、請求項10〜13のいずれか一項の方法。
- 低温殺菌の工程b)を実行するなら、その工程の後に、少なくとも1つのプロバイオティクス原料で部分的又は全体的に発酵されたか、又は少なくとも1つの酵素で部分的又は全体的に加水分解された、少なくとも1つのプレバイオティクス原料の混合物を、アイスクリーム混合物の作製に必要な原料の混合物に添加する、請求項13の方法。
- 前記低温殺菌は、80℃から110℃の間を含む温度で、好ましくは20秒から40秒の間を含む時間で実行する高い低温殺菌サイクル、又は、60℃から70℃の間を含む温度で、好ましくは15分から40分の間を含む時間で実行される低い低温殺菌サイクルを含む、請求項10又は15の方法。
- 前記低温殺菌は、両方の処理サイクルを含む、請求項16に記載の方法。
- 前記発酵又は前記加水分解は、0.5時間から48時間までを含む時間、好ましくは0.5時間から24時間までを含む時間で実行される、請求項11又は12に記載の方法。
- アイスクリーム混合物を作製するために必要な原料が水の場合、低温殺菌の工程b)は実行されない、請求項10〜18のいずれか一項の方法。
- 前記少なくとも1つのプロバイオティクスは、混合物1ml当たり103から106の細胞を含む分量で、接種材料として用いられる、請求項10〜19のいずれか一項に記載の方法。
- 前記少なくとも1つのプレバイオティクス原料又はプレバイオティクス原料の混合物は、重量比で3%から20%の間の分量で添加され、好ましくは重量比で5%から15%の間の分量で添加される、請求項10〜20のいずれか一項の方法。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ITMI2013A001348 | 2013-08-06 | ||
IT001348A ITMI20131348A1 (it) | 2013-08-06 | 2013-08-06 | Gelato a basso contenuto di zuccheri comprendente prebiotici parzialmente o completamente fermentati con probiotici e metodo per ottenerlo |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2015029513A true JP2015029513A (ja) | 2015-02-16 |
JP6886230B2 JP6886230B2 (ja) | 2021-06-16 |
Family
ID=49226356
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2014157063A Active JP6886230B2 (ja) | 2013-08-06 | 2014-07-31 | プロバイオティックによって部分的又は全体的に発酵されたプレバイオティクスを含む低糖アイスクリーム及び当該アイスクリームの作製方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US10736338B2 (ja) |
EP (1) | EP2835057B1 (ja) |
JP (1) | JP6886230B2 (ja) |
CN (1) | CN104336294A (ja) |
IT (1) | ITMI20131348A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018082700A (ja) * | 2016-11-21 | 2018-05-31 | ロッテ コンフェクショナリー カンパニー リミテッド | ラクトバチルス菌株の安定性増進のためのプレバイオティックス組成物及びこれを用いた安定性増進方法 |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9635874B2 (en) | 2013-03-14 | 2017-05-02 | The Vollrath Company, L.L.C. | Automatic frozen food product vending machine |
US9259016B2 (en) | 2013-03-14 | 2016-02-16 | Pw Stoelting, L.L.C. | Automatic frozen food product vending machine |
CN105639041A (zh) * | 2016-01-05 | 2016-06-08 | 济南大学 | 无蔗糖全素食酸豆乳益生菌发酵冰激凌及其制备方法 |
CN105613930A (zh) * | 2016-01-05 | 2016-06-01 | 济南大学 | 全素食低糖酸豆乳益生菌冰激凌及其制备方法 |
USD834092S1 (en) | 2016-01-07 | 2018-11-20 | The Vollrath Company, L.L.C. | Frozen food product vending machine |
RU2654791C2 (ru) * | 2016-11-11 | 2018-05-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Способ производства кисломолочного мороженого с функциональными свойствами |
IT201800003128A1 (it) * | 2018-02-28 | 2019-08-28 | Propharma Soc A Responsabilita Limitata Semplificata | Composizione probiotica |
US11127241B2 (en) | 2018-03-05 | 2021-09-21 | The Vollrath Company, L.L.C. | Delivery door for automatic frozen food product vending machine |
RU2710149C1 (ru) * | 2019-09-20 | 2019-12-24 | Федеральное государственное бюджетное научное учреждение «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН | Способ получения кисломолочного ацидофильного мороженого |
RU2761657C1 (ru) * | 2020-12-21 | 2021-12-13 | федеральное государственное бюджетное образовательное учреждение высшего образования «Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина» (ФГБОУ ВО Вологодская ГМХА) | Способ производства кисломолочного мороженого с функциональными свойствами |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4626441A (en) * | 1983-10-06 | 1986-12-02 | Melvin Wolkstein | Dietetic frozen desserts containing aspartame |
JPH04218340A (ja) * | 1990-01-16 | 1992-08-07 | Campina Melkunie Bv | アイスクリーム製品の製造法 |
US20060286248A1 (en) * | 2003-10-02 | 2006-12-21 | Anfinsen Jon R | Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products |
JP2008508891A (ja) * | 2004-08-12 | 2008-03-27 | スウィートウェル・ナムローゼ・フェンノートシャップ | 機能性砂糖代替物 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1882418B1 (en) * | 2006-07-27 | 2009-11-04 | Unilever PLC | Aerated frozen confectionery product |
EP1982601A1 (en) * | 2007-04-17 | 2008-10-22 | Nestec S.A. | Reduced sugar ice confection |
ATE518428T1 (de) * | 2007-12-04 | 2011-08-15 | Unilever Nv | GEFRORENE SÜßWAREN |
WO2011045130A1 (en) * | 2009-10-15 | 2011-04-21 | Unilever Plc | Tooth-friendly food products |
CN102429081B (zh) * | 2011-11-06 | 2013-06-19 | 吉林大学 | 共生燕麦冰淇淋及其制备方法 |
TWI554214B (zh) * | 2013-02-08 | 2016-10-21 | 愛之味股份有限公司 | 一種製備低酸性、低量乳糖及富含半乳寡醣及比菲德氏益生菌之機能性發酵乳製品之方法及以該方法製備之機能性發酵乳製品 |
-
2013
- 2013-08-06 IT IT001348A patent/ITMI20131348A1/it unknown
-
2014
- 2014-07-31 JP JP2014157063A patent/JP6886230B2/ja active Active
- 2014-08-04 EP EP14179685.4A patent/EP2835057B1/en active Active
- 2014-08-06 CN CN201410384139.0A patent/CN104336294A/zh active Pending
- 2014-08-06 US US14/452,717 patent/US10736338B2/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4626441A (en) * | 1983-10-06 | 1986-12-02 | Melvin Wolkstein | Dietetic frozen desserts containing aspartame |
US4626441B1 (en) * | 1983-10-06 | 1991-02-19 | Dietetic frozen desserts containing aspartame | |
JPH04218340A (ja) * | 1990-01-16 | 1992-08-07 | Campina Melkunie Bv | アイスクリーム製品の製造法 |
US20060286248A1 (en) * | 2003-10-02 | 2006-12-21 | Anfinsen Jon R | Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products |
JP2008508891A (ja) * | 2004-08-12 | 2008-03-27 | スウィートウェル・ナムローゼ・フェンノートシャップ | 機能性砂糖代替物 |
Non-Patent Citations (1)
Title |
---|
CULTURED DAIRY PRODUCTS JOURNAL, JPN6018019369, 1990, pages 4 - 6, ISSN: 0004111090 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018082700A (ja) * | 2016-11-21 | 2018-05-31 | ロッテ コンフェクショナリー カンパニー リミテッド | ラクトバチルス菌株の安定性増進のためのプレバイオティックス組成物及びこれを用いた安定性増進方法 |
Also Published As
Publication number | Publication date |
---|---|
EP2835057B1 (en) | 2019-05-15 |
ITMI20131348A1 (it) | 2015-02-07 |
EP2835057A1 (en) | 2015-02-11 |
US10736338B2 (en) | 2020-08-11 |
US20150044331A1 (en) | 2015-02-12 |
CN104336294A (zh) | 2015-02-11 |
JP6886230B2 (ja) | 2021-06-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6886230B2 (ja) | プロバイオティックによって部分的又は全体的に発酵されたプレバイオティクスを含む低糖アイスクリーム及び当該アイスクリームの作製方法 | |
Das et al. | Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt | |
US7780970B2 (en) | Composition | |
CN1802101B (zh) | 异麦芽酮糖醇(1,6gps和1,1gpm混合物)作为生产用于治疗肠道疾病的药物及其他用途的益生元的应用 | |
JP4512135B2 (ja) | 機能性砂糖代替物 | |
WO2006039768A1 (en) | Fermented functional food on the basis of soy containing probiotics and prebiotics and process of production thereof | |
JP2005534315A5 (ja) | ||
Cardarelli et al. | Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse | |
US20150010674A1 (en) | Probiotic or symbiotic gelled products and method for the production thereof | |
WO2017068017A1 (en) | Low sugar flavoured yogurt | |
Prasanna et al. | Potential applications of prebiotics to yogurt and impact on health | |
KR101791854B1 (ko) | 구아검 및 로커스트콩검을 포함하는 아이스크림 제조방법 | |
JP4920556B2 (ja) | ヨーグルトの製造方法 | |
Nooshkam et al. | Bioactive carbohydrates: safety regulations and applications for dairy-based functional foods | |
Janipour et al. | Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream | |
Verma et al. | APPLICATIONS OF PROBIOTICS AND PREBIOTICS IN THE FOOD INDUSTRY: A REVIEW. | |
Franck | Prebiotics in consumer products | |
Awad et al. | Utilization of banana puree fermented by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 for the manufacture of synbiotic ice cream | |
Janipour et al. | Utjecaj djelomične zamjene šećera sirupom od smokava na preživljavanje bakterije Bacillus coagulans i fizikalno-kemijska svojstva probiotičkog sladoleda | |
Minj et al. | 10 Beneficial Effects of Dairy | |
REPLACERS | Journal Homepage:-www. journalijar. com | |
Yadav et al. | Preparation of Synbiotic Ice cream | |
Minj et al. | 10 Beneficial Effects of Dairy Foods Enriched with Prebiotics and Probiotics | |
Neja et al. | Use of probiotics and prebiotics in milk products | |
BRPI0705773B1 (pt) | processo de fabricação de sobremesas lácteas probióticas e/ou prebióticas |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20170720 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20180523 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180529 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20180829 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180831 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20190129 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190529 |
|
C60 | Trial request (containing other claim documents, opposition documents) |
Free format text: JAPANESE INTERMEDIATE CODE: C60 Effective date: 20190529 |
|
C11 | Written invitation by the commissioner to file amendments |
Free format text: JAPANESE INTERMEDIATE CODE: C11 Effective date: 20190611 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20190712 |
|
C21 | Notice of transfer of a case for reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C21 Effective date: 20190716 |
|
A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20190906 |
|
C211 | Notice of termination of reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C211 Effective date: 20190910 |
|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20191016 |
|
C22 | Notice of designation (change) of administrative judge |
Free format text: JAPANESE INTERMEDIATE CODE: C22 Effective date: 20200212 |
|
C22 | Notice of designation (change) of administrative judge |
Free format text: JAPANESE INTERMEDIATE CODE: C22 Effective date: 20200414 |
|
C13 | Notice of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: C13 Effective date: 20200519 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200819 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20200820 |
|
C22 | Notice of designation (change) of administrative judge |
Free format text: JAPANESE INTERMEDIATE CODE: C22 Effective date: 20201027 |
|
C13 | Notice of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: C13 Effective date: 20201104 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210204 |
|
C23 | Notice of termination of proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C23 Effective date: 20210323 |
|
C03 | Trial/appeal decision taken |
Free format text: JAPANESE INTERMEDIATE CODE: C03 Effective date: 20210420 |
|
C30A | Notification sent |
Free format text: JAPANESE INTERMEDIATE CODE: C3012 Effective date: 20210420 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210514 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6886230 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |