METHOD FOR PRODUCING FERMENTED MILK FOOD

Title:

METHOD FOR PRODUCING FERMENTED MILK FOOD

Document Type and Number:

WIPO Patent Application WO/2016/133009

Kind Code:

A1

Abstract:

The present invention addresses the problem of providing a fermented milk food having high survivability of lactic acid bacteria during preservation, suppression of acidity increase, little decrease in viable cell number, and less flavor deterioration. This fermented milk food production method having solved the problem is characterized by inoculating and culturing a lactic acid bacterium in a culture medium, the culture medium having milk as the principal component, and having added thereto: glucose by an amount at which substantially all of the glucose is assimilated by the end of culturing; and fructose by an amount two times or more of the glucose in mass ratio.

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Inventors:

HOSHI RYOTARO (JP)
SAITO JUNKI (JP)

Application Number:

PCT/JP2016/054079

Publication Date:

August 25, 2016

Filing Date:

February 12, 2016

Export Citation:

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Assignee:

YAKULT HONSHA KK (JP)

International Classes:

A23C9/13

Domestic Patent References:

WO1998012931A1	1998-04-02
WO2014192905A1	2014-12-04
WO2013133313A1	2013-09-12
WO2012050094A1	2012-04-19
WO2011083776A1	2011-07-14

Foreign References:

JP2007028920A

2007-02-08

Other References: