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Patent Searching and Data


Title:
METHOD FOR PRODUCING CONCENTRATED YOGURT
Document Type and Number:
WIPO Patent Application WO/2020/013307
Kind Code:
A1
Abstract:
Provided is, inter alia, a method for producing a concentrated yogurt for promoting muscle synthesis. A method for producing a concentrated yogurt, in which a yogurt is concentrated, is used to obtain a yogurt by fermenting a prepared yogurt mix in the presence of lactic acid bacteria, the prepared yogurt mix being prepared such that the non-fat milk solids content is 1-30 mass%.

Inventors:
SUMI KOICHIRO (JP)
OSADA KINUYO (JP)
NAGAOKA SEIJI (JP)
TAKABAYASHI TAKUYA (JP)
ASHIDA KINYA (JP)
ISAWA KAKUHEI (JP)
KITAMURA TAKAYA (JP)
NAGAFUCHI SHINYA (JP)
Application Number:
JP2019/027634
Publication Date:
January 16, 2020
Filing Date:
July 12, 2019
Export Citation:
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Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C9/123; A23C1/00; A23L33/175; A23L33/19; A61K35/20; A61K35/744; A61P21/00
Domestic Patent References:
WO2015037720A12015-03-19
WO2018012582A12018-01-18
WO2019124355A12019-06-27
WO2018186425A12018-10-11
Foreign References:
JP2014161237A2014-09-08
JP2017169491A2017-09-28
JP2017163983A2017-09-21
Other References:
KAKU, KOICHIRO ET AL.: "Review on absorbent properties of fermented milk protein and muscle protein synthesis effect using rat", LECTURE ABSTRACTS OF THE 72ND ANNUAL MEETING OF JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE, April 2018 (2018-04-01), pages 193
TOBA, MASAMICHI ET AL.: "Review on blood amino acid concentration in human after single ingestion of fermented milk", LECTURE ABSTRACT OF THE 53RD ANNUAL MEETING OF JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE, 1999
WALRAND, STEPHANE ET AL.: "Consumption of a functional fermented milk containing collagen hydrolysate improves the concentration", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, 2008, pages 7790 - 7795, XP055132737, DOI: 10.1021/jf800691f
Attorney, Agent or Firm:
NAGAI Hiroshi et al. (JP)
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