JPH03127957A - Production of sour milk food - Google Patents
Production of sour milk foodInfo
- Publication number
- JPH03127957A JPH03127957A JP1264632A JP26463289A JPH03127957A JP H03127957 A JPH03127957 A JP H03127957A JP 1264632 A JP1264632 A JP 1264632A JP 26463289 A JP26463289 A JP 26463289A JP H03127957 A JPH03127957 A JP H03127957A
- Authority
- JP
- Japan
- Prior art keywords
- iron
- milk
- mixture
- enzymatic digestion
- sour milk
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 7
- 235000021262 sour milk Nutrition 0.000 title claims abstract 4
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000005862 Whey Substances 0.000 claims abstract description 6
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 5
- 150000002506 iron compounds Chemical class 0.000 claims abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- YNVZDODIHZTHOZ-UHFFFAOYSA-K 2-hydroxypropanoate;iron(3+) Chemical compound [Fe+3].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O YNVZDODIHZTHOZ-UHFFFAOYSA-K 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims 2
- 239000007788 liquid Substances 0.000 claims 2
- 230000003301 hydrolyzing effect Effects 0.000 claims 1
- 235000008476 powdered milk Nutrition 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 26
- 229910052742 iron Inorganic materials 0.000 abstract description 13
- 238000000855 fermentation Methods 0.000 abstract description 10
- 230000004151 fermentation Effects 0.000 abstract description 10
- 229960002413 ferric citrate Drugs 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 5
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 239000004225 ferrous lactate Substances 0.000 abstract description 4
- 235000013925 ferrous lactate Nutrition 0.000 abstract description 4
- 229940037907 ferrous lactate Drugs 0.000 abstract description 4
- 239000002131 composite material Substances 0.000 abstract description 2
- 230000006862 enzymatic digestion Effects 0.000 abstract 3
- 230000002411 adverse Effects 0.000 abstract 1
- 230000009918 complex formation Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 150000002505 iron Chemical class 0.000 abstract 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 6
- 102000038379 digestive enzymes Human genes 0.000 description 4
- 108091007734 digestive enzymes Proteins 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical group OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 159000000014 iron salts Chemical class 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000004596 appetite loss Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000021266 loss of appetite Nutrition 0.000 description 2
- 208000019017 loss of appetite Diseases 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 108010011619 6-Phytase Proteins 0.000 description 1
- -1 B1□ Natural products 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（イ）産業上の利用分野
この発明は製造に使用した大豆及び牛乳の成分の体内吸
収を上昇させる目的で酵素及び醗酵処理を施して、高蛋
白、高カルシウム、高鉄分含有複合食品を製造する方法
に関するものである。Detailed Description of the Invention (a) Industrial Application Field This invention applies enzyme and fermentation treatment to increase the absorption of the soybean and milk components used in the production, resulting in high protein, high calcium, and high The present invention relates to a method for producing an iron-containing composite food.
（ロ）従来の技術
大豆及び人参等を酵素処理及び酵母醗酵によりξネラル
類を吸収性の良いミネラルに変換させる。(b) Conventional technology The ξnerals of soybeans, carrots, etc. are converted into easily absorbable minerals by enzyme treatment and yeast fermentation.
即ち穀物中にはカルシウム、リン等を含むが、その形は
フィチン態であるのでカルシウム、マグネシウム、亜鉛
、鉄等の二価あるいは三価イオンと容易にキレートを形
成し、難溶性の化合物なり、これは腸から吸収されにく
い。フィチンは環状構造物（イノシトール）に６つのリ
ン酸残基がついたもので、パン酵母で醗酵させるとフィ
チン含量は減少する。このことは酵母のフィターゼの作
用であり、その結果フィチンの氷解が起こり吸収性が恢
復される訳である。That is, grains contain calcium, phosphorus, etc., but since they are in the phytic form, they easily form chelates with divalent or trivalent ions such as calcium, magnesium, zinc, iron, etc., making them poorly soluble compounds. This is difficult to absorb from the intestines. Phytin is a cyclic structure (inositol) with six phosphate residues attached, and the phytin content decreases when fermented with baker's yeast. This is due to the action of yeast phytase, and as a result, phytin thaws and absorbability is restored.
一方、クエン酸鉄、乳酸鉄が植物抽出物と混合され、鉄
分の供給に従来用いられてきたが、飲用の継続に伴い口
唇及びその周辺の皮膚に炎症を生じ、食欲不振になるこ
とがあった。On the other hand, iron citrate and iron lactate have been mixed with plant extracts and traditionally used to supply iron, but continued drinking can cause inflammation of the lips and surrounding skin, leading to loss of appetite. Ta.
（ハ）発明が解決しようとする問題点
この発明は優れた食品であるヨーグルト、大豆ヨーグル
トが、鉄分を欠いている点を克服し、方有機鉄塩の継続
使用に伴い身体に与える障害が除去された強化食品を製
造する方法を確立することを目的としている。(c) Problems to be solved by the invention This invention overcomes the problem that yogurt and soybean yogurt, which are excellent foods, lack iron, and eliminates the problems caused to the body due to the continuous use of organic iron salts. The aim is to establish a method to produce fortified foods.
（ニ）問題を解決するための手段
発明者はその所有する特許５９−４８６２１号の開発時
点に於いて、同法により生産された大豆醗酵食品が鉄分
を含んでいるにも拘らず、その製品の色が経時変化する
ことがないことを見い出している。この大豆及び牛乳乾
燥物醗酵食品の製造過程は、消化酵素による消化行程を
経た後、有機鉄塩を加え、これを乳酸菌により醗酵せし
めるという行程を経たものは、（ａ）不快な有機鉄塩の
味が緩和され、（ｂ）乳酸菌によりビタミン１３．、Ｂ
２．Ｂｂ。(d) Means to Solve the Problem At the time of development of Patent No. 59-48621 owned by the inventor, although the fermented soybean food produced by the same method contained iron, the product It has been found that the color of the color does not change over time. The manufacturing process of this fermented soybean and milk dried food is to undergo a digestion process using digestive enzymes, add organic iron salts, and ferment this with lactic acid bacteria. (b) Vitamin 13. due to lactic acid bacteria. , B
2. Bb.
Ｂ１□、ナイアシン、パントテン酸、ビオチン等の有効
なビタミン類が化成され、（Ｃ）乾燥すると、それがよ
くン由となじむものとなる、ことを見い出したので、問
題点のすべてを解決した。It was discovered that effective vitamins such as B1□, niacin, pantothenic acid, and biotin are chemically synthesized, and (C) when dried, they become easily absorbed into the body, thus solving all of the problems.
（ホ）作用
上記のように、大豆及びスキムミルク、ホエーの消化酵
素により消化された汁に、乳酸菌の７７−左下で乳酸又
はクエン酸と結合した鉄分を溶解、分散せしめると、酵
素と乳酸菌の相乗的作用により鉄分は錯体化が行われる
。(e) Effect As mentioned above, when iron bound to lactic acid or citric acid at the lower left of 77 of lactic acid bacteria is dissolved and dispersed in the juice digested by soybean, skim milk, and whey digestive enzymes, the enzyme and lactic acid bacteria synergize. The iron content is complexed by the action of iron.
鉄強化に用いるクエン酸第２鉄、又は乳酸第１鉄を従来
は単に植物抽出物と混合したもので、鉄分の吸収は可能
ではあるが、飲用の継続に伴い口唇、及びその周辺の皮
膚に炎症を生し、食欲不振になること等が発生する。そ
こで、本発明にかかる鉄分強化は、第一に脱皮生大豆粉
、スキムミルク、ホエー粉を完全に煮熟する工程、第二
に酵素により消化を行う、第三にクエン酸第二鉄、又は
乳酸第一鉄を溶解と乳酸菌を接種、繁殖に続いて醗酵工
程を順次経ることによって、前記した鉄分の乳酸菌自身
への取り込みと、醗酵による錯体化させる鉄塩の継続的
飲用による障害を除去する目的をもって開発したもので
ある。Conventionally, ferric citrate or ferrous lactate used for iron fortification has been simply mixed with plant extracts, and although it is possible to absorb iron, continued drinking can cause damage to the lips and surrounding skin. This can lead to inflammation and loss of appetite. Therefore, iron enrichment according to the present invention involves firstly boiling the dehulled raw soybean flour, skim milk, or whey powder completely, secondly digesting it with enzymes, and thirdly using ferric citrate or lactic acid. By dissolving ferrous iron, inoculating lactic acid bacteria, propagation, and successively passing through the fermentation process, the purpose is to remove the above-mentioned iron incorporation into the lactic acid bacteria themselves and the problems caused by continuous drinking of iron salts, which are complexed by fermentation. It was developed by
〈実施例−１〉
脱皮生大豆粉１００ｇを２００ｇ熱水と混合、煮沸した
ものと、ホエー粉末５０ｇを２００ｇ熱水と混合、煮沸
したものを合わし、温度を４０〜４５“Ｃに保ち、基質
に対し１／１０００の消化酵素を加え消化を１時間行う
。クエン酸第２鉄ｌｏｇを溶解、及びＬｅｕｃｏｎｏｓ
ｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ。<Example-1> 100 g of dehulled raw soybean powder mixed with 200 g hot water and boiled, and 50 g of whey powder mixed with 200 g hot water and boiled were combined, the temperature was kept at 40-45 "C, and the substrate was heated. Digestion is carried out for 1 hour by adding 1/1000 of the digestive enzyme.Dissolving the ferric citrate log, and Leuconos
toc mesenteroides.
Ｌａｃｔｏｂａｃｉｌｌｕｓ １ａｔｉｓ 各々前培
養液１５ｇを接種、増殖と醗酵を３０〜３７°Ｃで５時
間行う。クエン酸第２鉄の特長である茶黒色は醗酵が進
むにつれ淡青色となる。乾燥して製品とする。Lactobacillus 1atis 15 g of each preculture is inoculated, and growth and fermentation are carried out at 30-37°C for 5 hours. The characteristic brown-black color of ferric citrate turns pale blue as fermentation progresses. Dry to make a product.
〈実施例−２〉
スキムミルク１００ｇ、ホエー粉末５０ｇを、９００ｇ
熱水と混合、煮沸したものを温度を４０〜４５°Ｃに保
ち、基質に対しｌ／１０００の消化酵素を加え１時間行
う。乳酸第１鉄１０ｇを溶解、及び５ｔｒｅｐｔｏｃｏ
ｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ。<Example-2> 100g of skim milk, 50g of whey powder, 900g
The mixture is mixed with hot water and boiled, the temperature is maintained at 40-45°C, and 1/1000 of digestive enzyme is added to the substrate for 1 hour. Dissolve 10 g of ferrous lactate, and 5 treptoco
cus thermophilus.
Ｌａｃｔｏｂａｃｉｌｌｕｓ ５ａｋｅ 各々前培
養液１５ｇを接種、増殖と醗酵を２８〜３５°Ｃで６時
間行う。乳酸第１鉄の特長である茶黒色は醗酵が進むに
つれ淡青色となる。そのまま殺菌して飲用するか、又は
乾燥して製品とする。Lactobacillus 5ake 15 g of each preculture is inoculated, and growth and fermentation are carried out at 28-35°C for 6 hours. The characteristic brown-black color of ferrous lactate turns pale blue as fermentation progresses. Either sterilize it and drink it as is, or dry it and make it into a product.
Claims (1)
物を酵素消化し、鉄化合物の存在下に該加水分解物中で
乳酸菌を培養することを特長とする酸乳食品の製造法。 ２、脱皮大豆を微粉砕して得られた２００メッシュ以下
の生大豆を熱水と混合し煮沸した液、または乾燥スキム
ミルク、乾燥ホエーを熱水と混合し煮沸した液、あるい
はこれらの混合物を消化酵素で加水分解し、乳酸菌を培
養することを特長とする特許請求の範囲第１の記載の製
造法。 ３、鉄化合物がクエン酸鉄または乳酸鉄である特許請求
の範囲第１のまたは第２のに記載の製造法。[Scope of Claims] 1. Production of a sour milk food product characterized by enzymatically digesting crushed soybean products, dried milk products, or a mixture thereof, and culturing lactic acid bacteria in the hydrolyzate in the presence of an iron compound. Law. 2. Digesting a liquid obtained by mixing raw soybeans of 200 mesh or less obtained by finely pulverizing dehulled soybeans with hot water and boiling them, or a liquid obtained by mixing dry skim milk or dry whey with hot water and boiling them, or a mixture thereof. The manufacturing method according to claim 1, which comprises hydrolyzing with an enzyme and culturing lactic acid bacteria. 3. The manufacturing method according to claim 1 or 2, wherein the iron compound is iron citrate or iron lactate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1264632A JPH03127957A (en) | 1989-10-11 | 1989-10-11 | Production of sour milk food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1264632A JPH03127957A (en) | 1989-10-11 | 1989-10-11 | Production of sour milk food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03127957A true JPH03127957A (en) | 1991-05-31 |
Family
ID=17406044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1264632A Pending JPH03127957A (en) | 1989-10-11 | 1989-10-11 | Production of sour milk food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03127957A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998035565A1 (en) * | 1997-02-14 | 1998-08-20 | Kabushiki Kaisha Yakult Honsha | Fermented milks enriched with iron and processes for producing the same |
| KR20020095101A (en) * | 2001-06-12 | 2002-12-20 | (주)한국바이오생명공학 | Method of bacteria fermentative products for food containing lactic acid |
| JP2010051309A (en) * | 2008-07-29 | 2010-03-11 | Mercian Corp | Fermented alcoholic beverage suppressed in metal ion oxidation action |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112967A (en) * | 1974-07-16 | 1976-01-31 | Takenori Nakagaki | |
| JPS5951247A (en) * | 1982-09-17 | 1984-03-24 | Fujisawa Pharmaceut Co Ltd | Novel peptide |
-
1989
- 1989-10-11 JP JP1264632A patent/JPH03127957A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112967A (en) * | 1974-07-16 | 1976-01-31 | Takenori Nakagaki | |
| JPS5951247A (en) * | 1982-09-17 | 1984-03-24 | Fujisawa Pharmaceut Co Ltd | Novel peptide |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998035565A1 (en) * | 1997-02-14 | 1998-08-20 | Kabushiki Kaisha Yakult Honsha | Fermented milks enriched with iron and processes for producing the same |
| KR20020095101A (en) * | 2001-06-12 | 2002-12-20 | (주)한국바이오생명공학 | Method of bacteria fermentative products for food containing lactic acid |
| JP2010051309A (en) * | 2008-07-29 | 2010-03-11 | Mercian Corp | Fermented alcoholic beverage suppressed in metal ion oxidation action |
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