Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
FOOD COMPOSITION CONTAINING CELLS OF ACETIC ACID BACTERIUM, AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2019/043951
Kind Code:
A1
Abstract:
[Problem] To provide: a food composition containing cells of an acetic acid bacterium and having a good odor; and a method for producing the food composition. [Solution] A food composition containing cells of an acetic acid bacterium according to the present invention contains acetic acid and n-butyric acid, wherein, when an odor component of the food composition is measured by a solid phase microextraction-gas chromatographic mass spectrometry method, the ratio of the peak area of acetic acid to that of n-butyric acid is 40:1 to 1:20. The food composition has a rice bran-like fermentation odor unexpectedly, and can stimulate the appetite of a consumer.

Inventors:
OKUYAMA Yohei (R&D Division 5-7, Sengawa-cho 2-chome, Chofu-sh, Tokyo 02, 〒1820002, JP)
Application Number:
JP2017/031827
Publication Date:
March 07, 2019
Filing Date:
September 04, 2017
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
KEWPIE CORPORATION (4-13, Shibuya 1-chome Shibuya-k, Tokyo 02, 〒1500002, JP)
International Classes:
A23L33/135
Foreign References:
JP2012131765A2012-07-12
Other References:
LEITE A. M. ET AL.: "Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes", vol. 96, no. 7, July 2013 (2013-07-01), pages 4149 - 4159, XP055581359
Attorney, Agent or Firm:
NAGAI Hiroshi et al. (Kyowa Patent & Law Office, Nippon Life Marunouchi Building 1-6-6, Marunouchi, Chiyoda-k, Tokyo 05, 〒1000005, JP)
Download PDF: