WO2008146676A1 - 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法 - Google Patents

新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法 Download PDF

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Publication number
WO2008146676A1
WO2008146676A1 PCT/JP2008/059340 JP2008059340W WO2008146676A1 WO 2008146676 A1 WO2008146676 A1 WO 2008146676A1 JP 2008059340 W JP2008059340 W JP 2008059340W WO 2008146676 A1 WO2008146676 A1 WO 2008146676A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
fermented food
lactic acid
acid bacterium
bacterium strain
Prior art date
Application number
PCT/JP2008/059340
Other languages
English (en)
French (fr)
Inventor
Shigenori Suzuki
Masahiko Takeda
Takuro Inoue
Rika Kawasaki
Chinatsu Arakawa
Ikuo Kato
Takafumi Yakabe
Original Assignee
Kagome 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 Kagome Co., Ltd. filed Critical Kagome Co., Ltd.
Priority to AT08764463T priority Critical patent/ATE542887T1/de
Priority to ES08764463T priority patent/ES2379133T3/es
Priority to US12/451,676 priority patent/US20110229603A1/en
Priority to NZ580571A priority patent/NZ580571A/en
Priority to AU2008255896A priority patent/AU2008255896B2/en
Priority to EP08764463A priority patent/EP2154238B1/en
Priority to CN2008800176302A priority patent/CN101679937B/zh
Priority to CA002686555A priority patent/CA2686555A1/en
Priority to KR1020097024597A priority patent/KR101433360B1/ko
Publication of WO2008146676A1 publication Critical patent/WO2008146676A1/ja
Priority to HK10106493.7A priority patent/HK1139985A1/xx

Links

Classifications

    • 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
    • C12N1/205—Bacterial isolates
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/86—Addition of bitterness inhibitors
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/167—Pentosus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

　本発明は、ラクトバチルス　ペントーサス（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｐｅｎｔｏｓｕｓ）ＦＥＲＭ　ＢＰ－１０９５８株、当該乳酸菌株を用いて発酵を行う工程を有する発酵飲食品の製造方法、および、当該乳酸菌株を用いて発酵を行って得られる発酵飲食品に関する。
PCT/JP2008/059340 2007-05-31 2008-05-21 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法 WO2008146676A1 (ja)

Priority Applications (10)

Application Number Priority Date Filing Date Title
AT08764463T ATE542887T1 (de) 2007-05-31 2008-05-21 Neuartiger milchsäurebakterienstrang, fermentiertes nahrungsmittel/getränk und verfahren zur herstellung eines fermentierten nahrungsmittels/getränks
ES08764463T ES2379133T3 (es) 2007-05-31 2008-05-21 Nueva cepa de bacteria ácido láctica, bebidas/comestibles fermentados, y procedimiento para la producción de bebidas/comestibles fermentados
US12/451,676 US20110229603A1 (en) 2007-05-31 2008-05-21 New lactic acid bacteria strain,fermented food or drink, and method for producing the fermented food or drink
NZ580571A NZ580571A (en) 2007-05-31 2008-05-21 Novel lactic acid bacterium strain, fermented food/beverage, and method for production of fermented food/beverage
AU2008255896A AU2008255896B2 (en) 2007-05-31 2008-05-21 New lactic acid bacteria strain, fermented food or drink and method for producing the fermented food or drink
EP08764463A EP2154238B1 (en) 2007-05-31 2008-05-21 Novel lactic acid bacterium strain, fermented food/beverage, and method for production of fermented food/beverage
CN2008800176302A CN101679937B (zh) 2007-05-31 2008-05-21 新型乳酸菌菌株、发酵饮食品以及制造发酵饮食品的方法
CA002686555A CA2686555A1 (en) 2007-05-31 2008-05-21 New lactic acid bacteria strain, fermented food or drink, and method for producing the fermented food or drink
KR1020097024597A KR101433360B1 (ko) 2007-05-31 2008-05-21 신규 유산균주, 발효 음식품 및 발효 음식품의 제조 방법
HK10106493.7A HK1139985A1 (en) 2007-05-31 2010-07-05 Novel lactic acid bacterium strain, fermented food/beverage, and method for production of fermented food/beverage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-145678 2007-05-31
JP2007145678A JP5128183B2 (ja) 2007-05-31 2007-05-31 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法

Publications (1)

Publication Number Publication Date
WO2008146676A1 true WO2008146676A1 (ja) 2008-12-04

Family

ID=40074934

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/059340 WO2008146676A1 (ja) 2007-05-31 2008-05-21 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法

Country Status (15)

Country Link
US (1) US20110229603A1 (ja)
EP (1) EP2154238B1 (ja)
JP (1) JP5128183B2 (ja)
KR (1) KR101433360B1 (ja)
CN (1) CN101679937B (ja)
AT (1) ATE542887T1 (ja)
AU (1) AU2008255896B2 (ja)
CA (1) CA2686555A1 (ja)
ES (1) ES2379133T3 (ja)
HK (1) HK1139985A1 (ja)
NZ (1) NZ580571A (ja)
PE (1) PE20090283A1 (ja)
PT (1) PT2154238E (ja)
TW (1) TWI388662B (ja)
WO (1) WO2008146676A1 (ja)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008295379A (ja) * 2007-05-31 2008-12-11 Kagome Co Ltd 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法
US8192771B2 (en) 2007-05-31 2012-06-05 Kagome Co., Ltd. Fermented food or drink product, and method for producing the same

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105558068A (zh) * 2014-11-05 2016-05-11 嘉义大学 植物性凝态酸奶及其制造方法
TWI607711B (zh) * 2014-11-05 2017-12-11 國立嘉義大學 植物性凝態優格及其製造方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60248131A (ja) 1984-05-24 1985-12-07 Kagome Kk 乳酸発酵飲料及びその製造方法
JPH01179646A (ja) 1987-12-30 1989-07-17 Kagome Kk 乳酸発酵飲料及びその製造方法
JPH01247035A (ja) 1988-03-28 1989-10-02 Hokkaido Nissei:Kk 大豆蛋白加工食品の製造方法
JPH0584065A (ja) 1991-04-17 1993-04-06 Asahi Breweries Ltd 新規乳酸菌とそれを用いて得られた発酵人参ジユース
JPH0584066A (ja) 1991-06-21 1993-04-06 Asahi Breweries Ltd 新規乳酸菌およびそれを用いて得られた果汁乳酸菌飲料
JPH07236417A (ja) 1994-03-03 1995-09-12 Kikkoman Corp チーズ様食品の製造法
JP2004290012A (ja) * 2003-03-25 2004-10-21 Otsuka Shokuhin Kk 大豆発酵食品およびその製造法
WO2006093267A1 (ja) * 2005-03-04 2006-09-08 Suntory Limited 免疫調節作用を有する発酵組成物
JP2007037503A (ja) 2005-08-05 2007-02-15 Asahi Soft Drinks Co Ltd 新規微生物、この新規微生物による発酵物、及びこの発酵物が含まれる飲食品

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WO1999017788A1 (en) 1997-10-06 1999-04-15 Abbott Laboratories Composition of treatment of candidiasis
GB0124580D0 (en) 2001-10-12 2001-12-05 Univ Reading New composition
CN1280407C (zh) * 2003-06-26 2006-10-18 河南双汇投资发展股份有限公司 一种戊糖乳杆菌菌株和以该菌株制成的发酵剂及该发酵剂在肉食品中的应用
JP4515157B2 (ja) * 2004-05-28 2010-07-28 サントリーホールディングス株式会社 免疫調節作用を有する乳酸菌
CN1769426B (zh) * 2005-10-08 2010-04-14 中国农业大学 一种戊糖乳杆菌细菌素及其专用生产菌株与应用
EP2169050B1 (en) * 2005-10-11 2014-04-09 Probiotical S.p.a. Method for the preparation of anallergic probiotic bacterial cultures and related use
US8192771B2 (en) * 2007-05-31 2012-06-05 Kagome Co., Ltd. Fermented food or drink product, and method for producing the same
JP5128183B2 (ja) * 2007-05-31 2013-01-23 カゴメ株式会社 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60248131A (ja) 1984-05-24 1985-12-07 Kagome Kk 乳酸発酵飲料及びその製造方法
JPH01179646A (ja) 1987-12-30 1989-07-17 Kagome Kk 乳酸発酵飲料及びその製造方法
JPH01247035A (ja) 1988-03-28 1989-10-02 Hokkaido Nissei:Kk 大豆蛋白加工食品の製造方法
JPH0584065A (ja) 1991-04-17 1993-04-06 Asahi Breweries Ltd 新規乳酸菌とそれを用いて得られた発酵人参ジユース
JPH0584066A (ja) 1991-06-21 1993-04-06 Asahi Breweries Ltd 新規乳酸菌およびそれを用いて得られた果汁乳酸菌飲料
JPH07236417A (ja) 1994-03-03 1995-09-12 Kikkoman Corp チーズ様食品の製造法
JP2004290012A (ja) * 2003-03-25 2004-10-21 Otsuka Shokuhin Kk 大豆発酵食品およびその製造法
WO2006093267A1 (ja) * 2005-03-04 2006-09-08 Suntory Limited 免疫調節作用を有する発酵組成物
JP2007037503A (ja) 2005-08-05 2007-02-15 Asahi Soft Drinks Co Ltd 新規微生物、この新規微生物による発酵物、及びこの発酵物が含まれる飲食品

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* Cited by examiner, † Cited by third party
Title
KANEKO S. ET AL.: "Nyusankin o Riyo shita Hakko Tofu no Kaihatsu ni Kansuru Kenkyu (1st report)", RESEARCH REPORT OF FOOD TECHNOLOGY RESEARCH INSTITUTE OF NAGANO PREFECTURE, no. 24, 1 October 1996 (1996-10-01), pages 63 - 66 *
MATSUOKA H.: "Daizu Cheese no Seizoho Oyobi Jukusei Kiko", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 42, no. 11, 15 November 1995 (1995-11-15), pages 945 - 951, XP008122096 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008295379A (ja) * 2007-05-31 2008-12-11 Kagome Co Ltd 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法
US8192771B2 (en) 2007-05-31 2012-06-05 Kagome Co., Ltd. Fermented food or drink product, and method for producing the same

Also Published As

Publication number Publication date
ES2379133T3 (es) 2012-04-23
US20110229603A1 (en) 2011-09-22
JP5128183B2 (ja) 2013-01-23
CN101679937A (zh) 2010-03-24
PT2154238E (pt) 2012-02-16
NZ580571A (en) 2010-12-24
CN101679937B (zh) 2012-01-11
EP2154238A1 (en) 2010-02-17
KR101433360B1 (ko) 2014-08-22
TWI388662B (zh) 2013-03-11
EP2154238A4 (en) 2010-06-16
PE20090283A1 (es) 2009-03-28
TW200904976A (en) 2009-02-01
AU2008255896A1 (en) 2008-12-04
ATE542887T1 (de) 2012-02-15
CA2686555A1 (en) 2008-12-04
KR20100024393A (ko) 2010-03-05
HK1139985A1 (en) 2010-09-30
JP2008295379A (ja) 2008-12-11
AU2008255896B2 (en) 2013-05-16
EP2154238B1 (en) 2012-01-25

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