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Patent Searching and Data


Title:
FERMENTED MILK PRODUCTION METHOD
Document Type and Number:
WIPO Patent Application WO/2017/179639
Kind Code:
A1
Abstract:
A fermented milk production method which prevents deterioration of taste during storage is provided. The fermented milk production method suppresses the occurrence and accumulation of hydrogen peroxide in the fermented milk during the fermented milk production process. The method, for maintaining the flavor, physical properties, and color tone of fermented milk, suppresses the occurrence and accumulation of hydrogen peroxide in the fermented milk during the fermented milk production process.

Inventors:
FURUICHI Keisuke (Meiji Co. Ltd., 540 Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
INOUE Nobuko (Meiji Co. Ltd., 540 Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
NAGAOKA Seiji (Meiji Co. Ltd., 540 Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
Application Number:
JP2017/015054
Publication Date:
October 19, 2017
Filing Date:
April 13, 2017
Export Citation:
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Assignee:
MEIJI CO., LTD. (2-1 Kyobashi 2-chome, Chuo-ku Tokyo, 06, 〒1048306, JP)
International Classes:
A23C9/127; A23C9/12; C12N1/20
Domestic Patent References:
WO2009069498A12009-06-04
Foreign References:
JP2000270844A2000-10-03
US5910329A1999-06-08
JPH07227207A1995-08-29
JP2006149384A2006-06-15
JP2001231525A2001-08-28
JP2000060418A2000-02-29
JPH04211360A1992-08-03
JPS60248140A1985-12-07
Other References:
SEIJI NAGAOKA: "*17. Kasanka Suiso Ganryo o Teigen shita Yogurt no Kaihatsu to Bifidobacterium no Seizansei Kojo eno Oyo", MILK SCIENCE, vol. 64, no. 2, 25 August 2015 (2015-08-25), pages 172
NAGAOKA, S. ET AL.: "Improvement effect of the viability for probiotic Bifidobacterium adolescentis KH 96 in a yogurt that reduced hydrogen proxide accumulation", MILK SCIENCE, vol. 64, no. 3, 2015, pages 201 - 205, XP055433245
Attorney, Agent or Firm:
WAKUI Kenichi et al. (202 Shinjuku-Yamazaki Bldg, 8-5 Shinjuku 6-chome, Shinjuku-k, Tokyo 22, 〒1600022, JP)
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