Title:
LACTOBACILLUS-CONTAINING CHOCOLATE AND MANUFACTURING METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2018/030505
Kind Code:
A1
Abstract:
The present invention provides lactobacillus-containing chocolate and a manufacturing method therefor, wherein the lactobacillus-containing chocolate contains live lactobacillus, and the average particle size of solid particles in said lactobacillus-containing chocolate is greater than 1 μm and less than 9 μm.
Inventors:
ASHITANI HIROAKI (JP)
KOYAMA TOSHIYUKI (JP)
USAMIKRANK YOKO (JP)
KABUKI YUSUKE (JP)
YONEJIMA YASUNORI (JP)
HISA KEIKO (JP)
KOYAMA TOSHIYUKI (JP)
USAMIKRANK YOKO (JP)
KABUKI YUSUKE (JP)
YONEJIMA YASUNORI (JP)
HISA KEIKO (JP)
Application Number:
PCT/JP2017/029046
Publication Date:
February 15, 2018
Filing Date:
August 10, 2017
Export Citation:
Assignee:
NITTO PHARMACEUTICAL IND LTD (JP)
International Classes:
A23G1/00; A23G1/30
Foreign References:
JPH05284911A | 1993-11-02 | |||
JP2013074818A | 2013-04-25 |
Other References:
ZARIC, DANICA B. ET AL.: "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill", RSC ADV., vol. 6, 28 January 2016 (2016-01-28), pages 13934 - 13941, XP055463886, ISSN: 2046-2069, DOI: doi:10.1039/C5RA21363K
YONEJIMA, YASUNORI ET AL.: "Lactic acid bacteria-containing chocolate as a practical probiotic product with increased acid tolerance", BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, vol. 4, 2015, pages 773 - 777, XP055463888, ISSN: 1878-8181, DOI: doi:10.1016/j.bcab.2015.09.001
YONEJIMA, YASUNORI ET AL.: "Lactic acid bacteria-containing chocolate as a practical probiotic product with increased acid tolerance", BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, vol. 4, 2015, pages 773 - 777, XP055463888, ISSN: 1878-8181, DOI: doi:10.1016/j.bcab.2015.09.001
Attorney, Agent or Firm:
TAKASHIMA, Hajime (JP)
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