WO1996037113A1 - Yaourt contenant du bifidobacterium et procede de production de ce dernier - Google Patents
Yaourt contenant du bifidobacterium et procede de production de ce dernier Download PDFInfo
- Publication number
- WO1996037113A1 WO1996037113A1 PCT/JP1996/001401 JP9601401W WO9637113A1 WO 1996037113 A1 WO1996037113 A1 WO 1996037113A1 JP 9601401 W JP9601401 W JP 9601401W WO 9637113 A1 WO9637113 A1 WO 9637113A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- yogurt
- bifidobacterium
- fish oil
- added
- culture
- Prior art date
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 58
- 241000186000 Bifidobacterium Species 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims description 8
- 230000008569 process Effects 0.000 title description 3
- 235000021323 fish oil Nutrition 0.000 claims abstract description 35
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 25
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- 150000001765 catechin Chemical class 0.000 claims abstract description 22
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- 235000019149 tocopherols Nutrition 0.000 claims abstract description 12
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 38
- 241000894006 Bacteria Species 0.000 claims description 30
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- 230000004083 survival effect Effects 0.000 abstract description 8
- 230000002730 additional effect Effects 0.000 abstract 1
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 18
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- 239000007858 starting material Substances 0.000 description 11
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- 235000020669 docosahexaenoic acid Nutrition 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
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- 241000208340 Araliaceae Species 0.000 description 3
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
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- 229960000984 tocofersolan Drugs 0.000 description 3
- 239000002076 α-tocopherol Substances 0.000 description 3
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 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 description 1
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
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- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
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- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
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- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 1
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 1
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- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
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- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
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- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
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- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Definitions
- the present invention relates to a yogurt containing a lactic acid bacterium and a bifidobacterium.
- yogurt is produced by causing lactic acid fermentation of lactic acid bacteria in animal milk, but yogurt (or fermented milk produced only by bifidobacteria) obtained by inoculating milk with lactic acid bacteria and bifidobacterium bacteria.
- yogurt obtained by mixing with fermented milk from lactic acid bacteria contains not only lactic acid bacteria but also bifidobacteria and is expected to have various useful effects unique to these bacteria. ing.
- Bifidobacterium is an obligate anaerobic bacterium, which is affected by a small amount of oxygen entering the container, and has poor acid resistance and is easily killed in acidic yogurt.
- yogurt containing Bifidobacterium a container with good oxygen-barrier properties should be used to maintain an environment favorable for the growth of this bacterium, and monosaccharides that deteriorate viability should not be used as sweeteners.
- various considerations have been made, but nonetheless, the reduction in the number of viable bacteria of Bifidobacterium progresses remarkably in comparison with lactic acid bacteria.
- an object of the present invention is to improve the viability of Bifidobacterium compared to conventional products.
- An object of the present invention is to provide yogurt containing bifidobacterium.
- Another object of the present invention is to add a refined fish oil having good flavor and excellent quality stability, which has good viability of Bifidobacterium bacteria and almost no fishy odor during the expected storage period.
- catechins and / or tocoproles are preferably contained in each of the glutes in an amount of about 0.1 to 200 ppm, respectively. The same applies when adding refined fish oil to yogurt.
- the catechins include flavanols containing catechol as partial structures (so-called catechins), flavanols containing pyrogallol (so-called gallocatechin), and gallic esters thereof.
- tocopherols include d- ⁇ -tocopherol which is a synthetic product, d- ⁇ -form, body, y-form, etc. tocopherol obtained from wheat germ, soybean, corn, and the like, and a mixture thereof. .
- Bifidobacterium is preferably mixed and cultured with lactic acid bacteria. That is, at the start of lactic acid fermentation, a bifidobacterium is inoculated into a milk medium together with lactic acid bacteria. Catechins and / or tocofurols and further refined fish oil are added to the obtained culture. Preferably, these additives are dissolved together with a sweetener in a sweetener for sweetening. deep.
- the strength techins and tocopherols added to yogurt according to the present invention improve the viability of Bifidobacterium bacteria without deteriorating the flavor of yogurt.
- the form of the yogurt of the present invention is not limited, and may be any of liquid yogurt for drinking, solid yogurt eaten using a spoon, and frozen yogurt.
- the method for producing yogurt according to the present invention will be described focusing on the most advantageous method.
- the manufacturing method is not limited to this.
- the raw material milk (reduced skim milk, whole milk, skim milk, etc.) used as a medium is adjusted to a non-fat milk solid concentration of about 10 to 30%, and if necessary, yeast extract etc.
- Add a growth-promoting substance sterilize by heating in the usual manner, cool, and load into a fermentation tank. Then, an appropriate amount of a starter is added, and fermentation is started under anaerobic conditions while maintaining the temperature at about 30 to 40 ° C. Once the culture has reached the target acidity, it is cooled to stop the fermentation.
- the resulting mixed culture is mixed with refined fish oil, catechins, and / or tokoff X-rolls when refined fish oil is added.
- These additives may be used alone or in the form of a solution or an emulsified liquid, respectively, and may be added and mixed to the above culture. It is advantageous to add it to the bottle. That is, refined fish oil, catechins and tocopherols are also added to syrup in the same way that syrup contains most of the added ingredients such as fruit juice and growth promoting substances for Bifidobacterium bacteria when producing ordinary liquid yogurt.
- the mixing of all the added components is completed in one mixing operation, the amount of oxygen mixed into the product can be reduced, which is advantageous from the viewpoint of improving the survival of Bifidobacterium.
- catechins and tocopherols are most effective in preventing fish odor when the above-mentioned method is used, in which all ingredients including refined fish oil are added to syrup. .
- the purified fish oil preferably has a high content of highly unsaturated fatty acids such as DHA and EPA. Those having an A content (in the case of an emulsion, based on the amount of fish oil therein) of about 15% or more are particularly preferred.
- the refined fish oil is desirably formulated so that about 0.05 to 0.2% of DHA is contained in yogurt.
- Catechins are effective in improving the survival of Bifidobacterium at a concentration of 0.1 ppm or more with respect to yogurt, and are effective at preventing fish odor at a concentration of 100 ppm or more with refined fish oil.
- the content of yogurt exceeds 2000 ppm, astringency and bitterness may be felt, and moreover, it may exhibit an antibacterial effect and may worsen the viability of bifidobacterium and lactic acid bacteria. Be careful not to add more than necessary.
- tocopherols synthetic products commercially available for the production of vitamin E preparations or for the addition of foods, d1- ⁇ -tocopherol, and mixtures of various natural tocopherols and the like can be used.
- Tocoproles have an effect of improving the survival of Bifidobacterium bacteria at 0.1 ppm or more against yogurt, and are effective at preventing fish odor generation at 100 ppm or more against refined fish oil. However, if it exceeds 2000 ppm for yogurt, it may be separated in the product or the flavor may be deteriorated. Therefore, it is desirable to take care not to add more than necessary amount.
- sweeteners are sucrose, maltose, lactose, palatinose, trehalose, trehalulose, galacto-oligosaccharide, sorbitol, maltitol, paratinit, glycyrrhizin, stepioside, rebaudioside, saccharin, aspartame, acesulfame. K, water Candy, reduced syrup, etc. Two or more of these sweeteners may be used in combination from the viewpoint of improving sweetness and the like.
- the syrup to which the sweetener and other additives have been added is heat-sterilized in a conventional manner, cooled, and after sterilization, if any, is added, and then mixed with the aforementioned milk culture.
- Milk culture mixed with syrup, etc. is immediately filled into an oxygen-barrier container.
- an oxygen-barrier container it is desirable not to leave oxygen-containing air in the container when filling the milk culture with the container.
- One effective means for this is to perform full filling without leaving any space above the container. If full filling is not possible, it is effective to replace the air in the upper space with an inert gas such as nitrogen.
- the techins used were the purified tea extract of Taiyo Kagaku Co., Ltd. Sanfunon (catechins content: about 70%; catechins, gallocatins, and gallic esters thereof). Yes, and the refined fish oil used was an emulsion with a fish oil content of 20% and a DHA content of about 5%.
- Heat-sterilized 25% reduced skim milk (350 g) was inoculated with 1% of Lactobacillus acidophilus starter and 1% of Bifidobacterium bifidum starter at 37 ° C until the pH reached 5.2. After culturing, cool it. On the other hand, water is added to 50 g of ginseng juice, 50 g of sugar, and 0.6 mg of catechins to make a total amount of 65500 g, thereby obtaining a syrup containing phytotechins. This syrup is sterilized by heating, mixed with the culture obtained by the above culture, and filled in an oxygen-barrier container. In the above yogurt production process, a purified fish oil containing 150 mg of DHA is added to any of the following.
- yogurt was prepared in the same manner as above, except that no kinetics were added.
- tocopherols used are those with a total tocopherol content of 80%, which are commercially available for the production of vitamin E preparations, and a tocopherol content of about 40%. After storage for 14 days for each yogurt, the viable cell count of Bifidobacterium was measured and the flavor was examined. The results are shown in Table 3.
- the obtained drink yogurt (3.8 x 10 V ml of viable bacteria bacteria) is filled in a sealed oxygen-blocking container and stored at 10 ° C for 14 days.
- the viable bacteria number of bacteria is 4.9 x 10 7 / ml And the flavor was also good.
- the culture in which the purified fish oil and the syrup were mixed was homogenized at 150 kg Z cm 2 and then filled in an oxygen-tight sealed container.
- the obtained drink yoghurt (Bifidobacterium viable cell count 3.21 O m 1) did not show any fishy odor even after being stored at 10 ° C for 14 days, and the viable bacterial cell count in it was 6.0 X 1 Om1 was maintained.
- the cells were inoculated with 1% and cultured until 1311 became 5.3.
- ginseng juice 50 g of ginseng juice, 120 g of palatinose, lmg of catechins, tocoproles (total content of tocopherol 80%, (5-tocopherol content of about 25%, ⁇ -tocopherol content of about 15%) lmg, and DHA of 100 Water was added to mg of purified fish oil to make the total amount 650 g, and the mixture was heated to 120 ° C for 3 seconds to kill bacteria, and then cooled to 10 ° C or less.
- the resulting syrup was mixed with the culture of the above culture, and the resulting drink (3.5 x 10 8 Zml of Bifidobacterium viable bacteria) was sealed in an oxygen-tight seal.
- the container was filled and stored at 10 ° C. 14 After opening and inspecting, the product showed no fishy odor at all, and the viable bacterial count of Bifidobacterium was maintained at 5.3x10 m1.
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
On ajoute à un yaourt contenant du Bifidobacterium des catéchines et/ou des tocophérols, dans une proportion d'environ 0,1 à 2 ppm chacun, afin d'améliorer les propriétés de survie du Bifidobacterium. Lorsqu'il s'agit d'un yaourt contenant de l'huile de poisson raffinée, on réussit en outre par ce biais à supprimer l'apparition d'une odeur désagréable due à ladite huile de poisson. Il est ainsi possible d'améliorer la stabilité et les qualités du yaourt.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019970706887A KR19980703483A (ko) | 1995-05-26 | 1996-05-24 | 비피도박테륨균을 함유하는 요구르트 및 그의 제조법 |
AU57799/96A AU5779996A (en) | 1995-05-26 | 1996-05-24 | Yoghurt containing bifidobacterium and process for producing the same |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7/151108 | 1995-05-26 | ||
JP7151108A JPH08322464A (ja) | 1995-05-26 | 1995-05-26 | ビフィドバクテリウム菌を含有するヨーグルト及びその製造法 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1996037113A1 true WO1996037113A1 (fr) | 1996-11-28 |
Family
ID=15511533
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP1996/001401 WO1996037113A1 (fr) | 1995-05-26 | 1996-05-24 | Yaourt contenant du bifidobacterium et procede de production de ce dernier |
Country Status (5)
Country | Link |
---|---|
JP (1) | JPH08322464A (fr) |
KR (1) | KR19980703483A (fr) |
AU (1) | AU5779996A (fr) |
TW (1) | TW501912B (fr) |
WO (1) | WO1996037113A1 (fr) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1201132A1 (fr) * | 1999-08-03 | 2002-05-02 | Kabushiki Kaisha Yakult Honsha | Boissons et aliments a base de lait fermente et leur procede de production |
WO2002037976A1 (fr) * | 2000-11-13 | 2002-05-16 | Nippon Suisan Kaisha, Ltd. | Laits acides contenant de l'epa et/ou de la dha |
WO2004050892A1 (fr) * | 2002-12-05 | 2004-06-17 | Hongrim Trading Co., Ltd. | Ginseng fermente par une bacterie d'acide lactique, yogourt la contenant et bacterie d'acide lactique utilisee pour la preparation d'un yogourt |
WO2007009187A1 (fr) * | 2005-07-22 | 2007-01-25 | Tarac Technologies Pty Ltd | Complement nutritionnel contenant un polyphenol et un probiotique |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5356020B2 (ja) * | 2006-04-13 | 2013-12-04 | 株式会社明治 | 風味の良い高snfおよび/または低乳脂肪の発酵乳およびその製造方法 |
WO2007124992A1 (fr) * | 2006-04-28 | 2007-11-08 | Unilever N.V. | Procédé de fabrication d'un produit comestible cultivé contenant des oméga-3 sous forme d'acides gras polyinsaturés |
WO2007124993A1 (fr) * | 2006-04-28 | 2007-11-08 | Unilever N.V. | Procédé de fabrication d'un produit comestible composé de fruits et d'acides gras polyinsaturés sous forme d'oméga-3 |
JP4898859B2 (ja) * | 2009-03-05 | 2012-03-21 | 森永乳業株式会社 | 非発酵型酸性乳酸菌飲料とその製造方法 |
JP7177039B2 (ja) * | 2017-03-16 | 2022-11-22 | 株式会社明治 | フィトケミカル吸収促進剤 |
WO2019171788A1 (fr) * | 2018-03-07 | 2019-09-12 | 不二製油グループ本社株式会社 | Produit alimentaire contenant des acides gras hautement insaturés |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0698717A (ja) * | 1992-09-17 | 1994-04-12 | Meiji Milk Prod Co Ltd | 長期療養患者用液状調製栄養食品 |
WO1994026133A1 (fr) * | 1993-05-11 | 1994-11-24 | Otsuka Pharmaceutical Co., Ltd. | Aliment anti-oxydant, preparation anti-oxydante et procede anti-oxydation |
JPH07107907A (ja) * | 1993-10-15 | 1995-04-25 | Kiteii:Kk | 油脂の乳化物の製造法 |
JPH08169A (ja) * | 1994-06-15 | 1996-01-09 | Kazuoki Ishihara | 発酵食品用の種菌剤 |
-
1995
- 1995-05-26 JP JP7151108A patent/JPH08322464A/ja active Pending
-
1996
- 1996-05-24 KR KR1019970706887A patent/KR19980703483A/ko not_active Application Discontinuation
- 1996-05-24 WO PCT/JP1996/001401 patent/WO1996037113A1/fr not_active Application Discontinuation
- 1996-05-24 AU AU57799/96A patent/AU5779996A/en not_active Abandoned
- 1996-05-29 TW TW085106388A patent/TW501912B/zh not_active IP Right Cessation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0698717A (ja) * | 1992-09-17 | 1994-04-12 | Meiji Milk Prod Co Ltd | 長期療養患者用液状調製栄養食品 |
WO1994026133A1 (fr) * | 1993-05-11 | 1994-11-24 | Otsuka Pharmaceutical Co., Ltd. | Aliment anti-oxydant, preparation anti-oxydante et procede anti-oxydation |
JPH07107907A (ja) * | 1993-10-15 | 1995-04-25 | Kiteii:Kk | 油脂の乳化物の製造法 |
JPH08169A (ja) * | 1994-06-15 | 1996-01-09 | Kazuoki Ishihara | 発酵食品用の種菌剤 |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1201132A1 (fr) * | 1999-08-03 | 2002-05-02 | Kabushiki Kaisha Yakult Honsha | Boissons et aliments a base de lait fermente et leur procede de production |
EP1201132A4 (fr) * | 1999-08-03 | 2004-12-15 | Yakult Honsha Kk | Boissons et aliments a base de lait fermente et leur procede de production |
US7115291B1 (en) | 1999-08-03 | 2006-10-03 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
US7927638B2 (en) | 1999-08-03 | 2011-04-19 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
WO2002037976A1 (fr) * | 2000-11-13 | 2002-05-16 | Nippon Suisan Kaisha, Ltd. | Laits acides contenant de l'epa et/ou de la dha |
US7651720B2 (en) | 2000-11-13 | 2010-01-26 | Nippon Suisan Kaisha, Ltd. | EPA and/or DHA-containing acidic milks |
WO2004050892A1 (fr) * | 2002-12-05 | 2004-06-17 | Hongrim Trading Co., Ltd. | Ginseng fermente par une bacterie d'acide lactique, yogourt la contenant et bacterie d'acide lactique utilisee pour la preparation d'un yogourt |
AU2003284785B2 (en) * | 2002-12-05 | 2009-12-03 | Kuan Industrial Co., Ltd | Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof |
US7754252B2 (en) | 2002-12-05 | 2010-07-13 | Kuan Industrial Co., Ltd. | Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof |
WO2007009187A1 (fr) * | 2005-07-22 | 2007-01-25 | Tarac Technologies Pty Ltd | Complement nutritionnel contenant un polyphenol et un probiotique |
Also Published As
Publication number | Publication date |
---|---|
TW501912B (en) | 2002-09-11 |
AU5779996A (en) | 1996-12-11 |
JPH08322464A (ja) | 1996-12-10 |
KR19980703483A (ko) | 1998-11-05 |
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