Title:
FERMENTED MILK RICH IN FLAVOR, AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2018/056427
Kind Code:
A1
Abstract:
Provided is a method for producing fermented milk, entailing inoculating raw milk or a milk product with one or more starter cultures selected from a group consisting of fermentation starters and yeast, and subsequently fermenting the raw milk or milk product. The method is characterized in that the fermented milk produced exhibits a Ginjo aroma.
Inventors:
MORIKAWA HIROMI (JP)
KOMORI MOTOHARU (JP)
KASHIWAGI KAZUNORI (JP)
MATSUNAGA NORIAKI (JP)
KOMORI MOTOHARU (JP)
KASHIWAGI KAZUNORI (JP)
MATSUNAGA NORIAKI (JP)
Application Number:
PCT/JP2017/034424
Publication Date:
March 29, 2018
Filing Date:
September 25, 2017
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C19/032; A23C9/127
Foreign References:
| JP2009100678A | 2009-05-14 | |||
| JPH04304842A | 1992-10-28 | |||
| JPS4971163A | 1974-07-10 | |||
| JPS61173741A | 1986-08-05 | |||
| JPS46259B1 | 1971-01-06 | |||
| JPH01141545A | 1989-06-02 | |||
| JPS63269946A | 1988-11-08 | |||
| JP2000060526A | 2000-02-29 | |||
| JPH09154483A | 1997-06-17 | |||
| JPH1056961A | 1998-03-03 | |||
| JPH0984520A | 1997-03-31 | |||
| JP2012055286A | 2012-03-22 |
Other References:
TSUGO, TOMOKICHI ET AL.: "Studies on the cheese ripened mainly with yeast: I. Selection of yeast and the manufacturing experiment", JAPANESE SOCIETY OF ANIMAL SCIENCE, vol. 41, no. 9, 1970, pages 445 - 452, ISSN: 1346-907X
TSUTSUMI, HIROKO: "Flavor production of sake yeast", SEIBUTSU-KOGAKU KAISH, vol. 89, no. 12, December 2011 (2011-12-01), pages 717 - 719, ISSN: 0919-3758
YOSHIZAWA, KIYOSHI: "4.8 Pressing, heat sterilization, storage and shipping", SCIENCE OF LIQUOR, 1 February 1995 (1995-02-01), pages 93, 94
"Aging of sake and products'' column, (Sake III", THE STORY OF SAKE (INFORMATION MAGAZINE, 1 February 2010 (2010-02-01), pages 7
"Oribiki (Removal of sediment, filtration)'' column, (Sake 2 (The integration of science and technology", THE STORY OF SAKE (INFORMATION MAGAZINE, February 2016 (2016-02-01), pages 8
TSUTSUMI, HIROKO: "Flavor production of sake yeast", SEIBUTSU-KOGAKU KAISH, vol. 89, no. 12, December 2011 (2011-12-01), pages 717 - 719, ISSN: 0919-3758
YOSHIZAWA, KIYOSHI: "4.8 Pressing, heat sterilization, storage and shipping", SCIENCE OF LIQUOR, 1 February 1995 (1995-02-01), pages 93, 94
"Aging of sake and products'' column, (Sake III", THE STORY OF SAKE (INFORMATION MAGAZINE, 1 February 2010 (2010-02-01), pages 7
"Oribiki (Removal of sediment, filtration)'' column, (Sake 2 (The integration of science and technology", THE STORY OF SAKE (INFORMATION MAGAZINE, February 2016 (2016-02-01), pages 8
Attorney, Agent or Firm:
HEIWA INTERNATIONAL PATENT OFFICE (JP)
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