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Title:
FUNCTIONAL FOOD/DRINK HAVING SERUM LIPID-IMPROVING EFFECT
Document Type and Number:
Japanese Patent JP2000197469
Kind Code:
A
Abstract:

To obtain a functional food/drink having serum lipid-improving effect with low protein levels by mixing together respective cultured products prepared by separately culturing whey protein-contg. media with lactic acid bacteria belonging to the genus enteroviable Lactobacillus and another kind of lactic acid bacteria belonging to the genus Streptococcus.

This functional food/drink is obtained by mixing a cultured product prepared by culturing a whey protein-contg. medium with lactic acid bacteria belonging to the genus enteroviable Lactobacillus [e.g. Lactobacillus casei TMC 0409 strain (FERM P-17047)] with a 2nd cultured product prepared by culturing a whey protein-contg. medium with another kind of lactic acid bacteria belonging to Streptococcus thermophilus [e.g. Streptococcus thermophilus TMC 1543 strain (FERM P-17046)]. The whey protein accounts for >21 wt.% of the whole lactoprotein in this food/drink.


Inventors:
Kawase, Manabu
Hosoda, Masataka
Hashimoto, Hideo
Application Number:
JP1999000003139
Publication Date:
July 18, 2000
Filing Date:
January 08, 1999
Export Citation:
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Assignee:
NEW FOOD CREATION GIJUTSU KENKYU KUMIAI
International Classes:
A23C9/137; A23C13/16; A23C15/02; A23C19/076; A23L1/30; A61K31/00; A61K35/74; A61K38/00; A61P3/00; A61P3/06; C12N1/00; C12N1/20; C12R1/245; C12R1/46; (IPC1-7): A23L1/30; A61P3/06; A61K35/74; A61K38/00; C12N1/00; C12N1/20



 
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