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Patent Searching and Data


Title:
POWDERY YOGHURT MATERIAL AND YOGHURT MAKING METHOD
Document Type and Number:
WIPO Patent Application WO/2014/132296
Kind Code:
A1
Abstract:
Provided are: a yoghurt material from which a homemade yoghurt can be made at home; and a yoghurt making method using said yoghurt material. The present invention provides a powdery yoghurt material which comprises a milk powder and a lactic acid bacterium that causes fermentation at ordinary temperature and which when incorporated with water and fermented, is converted into a yoghurt. The powdery yoghurt material further contains a casein powder, an oligosaccharide, and a propionic acid bacterium. The milk powder comprises whey as the main component. The present invention further provides a yoghurt making method using said powdery yoghurt material.

Inventors:
SUZUKI HIROMASA (JP)
ISHIKAWA MASAHITO (JP)
WATANABE YOKO (JP)
Application Number:
PCT/JP2013/004054
Publication Date:
September 04, 2014
Filing Date:
June 28, 2013
Export Citation:
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Assignee:
NUTRITION ACT CO LTD (JP)
International Classes:
A23C9/123; A23C9/127
Foreign References:
JP2006304725A2006-11-09
JP2010512145A2010-04-22
JP2012524549A2012-10-18
JPH02286039A1990-11-26
JPS59162834A1984-09-13
JPH10286078A1998-10-27
Other References:
"History of EasiYo", EASIYO, 30 August 2013 (2013-08-30), Retrieved from the Internet >
"Ikita Propionic Acid-kin Cho de Hataraku", HOKKAI-DO SHINBUN, 29 March 2007 (2007-03-29), pages 4
EKINCI FY. ET AL.: "Effect of using propionic acid bacteria as an adjunct culture in yogurt production", J. DAIRY SCI., vol. 91, no. 3, 2008, pages 892 - 899
Attorney, Agent or Firm:
RYUKA IP LAW FIRM (JP)
Ryuka international patent business corporation (JP)
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