Login| Sign Up| Help| Contact|

Patent Searching and Data


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)
Application Number:
PCT/JP2017/029046
Publication Date:
February 15, 2018
Filing Date:
August 10, 2017
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
NITTO PHARMACEUTICAL IND LTD (JP)
International Classes:
A23G1/00; A23G1/30
Foreign References:
JPH05284911A1993-11-02
JP2013074818A2013-04-25
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
Attorney, Agent or Firm:
TAKASHIMA, Hajime (JP)
Download PDF: