FERMENTED FOOD AND METHOD FOR PRODUCING SAME

Title:

FERMENTED FOOD AND METHOD FOR PRODUCING SAME

Document Type and Number:

WIPO Patent Application WO/2012/043532

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide a technique whereby the flavor of a product, such as a fermented milk, using bacteria belonging to the genus Bifidobacterium can be improved while sustaining the effect of an extract of Rubus suavissimus S. Lee (Rosaceae) of increasing the survival of the bacteria belonging to the genus Bifidobacterium in said product. Provided is a fermented food characterized by comprising an essence of Rubus suavissimus S. Lee (Rosaceae), said essence being a concentrate obtained by adding an inorganic salt to a Rubus suavissimus S. Lee (Rosaceae) extract and electrodialyzing the resulting mixture, and bacteria belonging to the genus Bifidobacterium. Also provided is a method for producing the fermented food.

Inventors:

HOSHI RYOTARO (JP)
UTSUMI HIROE (JP)
MATSUI AKIHISA (JP)
SUZUKI TAKAO (JP)

Application Number:

PCT/JP2011/072011

Publication Date:

April 05, 2012

Filing Date:

September 27, 2011

Export Citation:

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Assignee:

YAKULT HONSHA KK (JP)
HOSHI RYOTARO (JP)
UTSUMI HIROE (JP)
MATSUI AKIHISA (JP)
SUZUKI TAKAO (JP)

International Classes:

A23C9/13; A23F3/16; A23L19/20

Domestic Patent References:

WO2006129508A1	2006-12-07
WO2006126476A1	2006-11-30
WO2006129508A1	2006-12-07

Foreign References:

JP2010011858A	2010-01-21
JP2007202567A	2007-08-16

Other References: