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1. (WO2012043532) FERMENTED FOOD AND METHOD FOR PRODUCING SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2012/043532    International Application No.:    PCT/JP2011/072011
Publication Date: 05.04.2012 International Filing Date: 27.09.2011
IPC:
A23C 9/13 (2006.01)
Applicants: Kabushiki Kaisha Yakult Honsha [JP/JP]; 1-19, Higashi-Shinbashi 1-chome, Minato-ku, Tokyo 1058660 (JP) (For All Designated States Except US).
HOSHI Ryotaro [JP/JP]; (JP) (For US Only).
UTSUMI Hiroe [JP/JP]; (JP) (For US Only).
MATSUI Akihisa [JP/JP]; (JP) (For US Only).
SUZUKI Takao [JP/JP]; (JP) (For US Only)
Inventors: HOSHI Ryotaro; (JP).
UTSUMI Hiroe; (JP).
MATSUI Akihisa; (JP).
SUZUKI Takao; (JP)
Agent: The Patent Corporate body of Ono & Co.; Mitobe Bldg. 4F., 1-13-1, Kandaizumi-cho, Chiyoda-ku, Tokyo 1010024 (JP)
Priority Data:
2010-223517 01.10.2010 JP
Title (EN) FERMENTED FOOD AND METHOD FOR PRODUCING SAME
(FR) ALIMENT FERMENTÉ ET PROCÉDÉ DE FABRICATION ASSOCIÉ
(JA) 発酵食品およびその製造方法
Abstract: front page image
(EN)The purpose of the present invention is to provide a technique whereby the flavor of a product, such as a fermented milk, using bacteria belonging to the genus Bifidobacterium can be improved while sustaining the effect of an extract of Rubus suavissimus S. Lee (Rosaceae) of increasing the survival of the bacteria belonging to the genus Bifidobacterium in said product. Provided is a fermented food characterized by comprising an essence of Rubus suavissimus S. Lee (Rosaceae), said essence being a concentrate obtained by adding an inorganic salt to a Rubus suavissimus S. Lee (Rosaceae) extract and electrodialyzing the resulting mixture, and bacteria belonging to the genus Bifidobacterium. Also provided is a method for producing the fermented food.
(FR)La présente invention concerne une technique qui permet d'améliorer le goût d'un produit, par exemple un lait fermenté, en utilisant des bactéries du genre Bifidobacterium, tandis que la survie des bactéries du genre Bifidobacterium dans ledit produit est prolongée sous l'effet d'un extrait de Rubus suavissimus S. Lee (Rosaceae). L'invention concerne un aliment fermenté caractérisé en ce qu'il comprend une essence de Rubus suavissimus S. Lee (Rosaceae), ladite essence étant un concentré obtenu par addition d'un sel inorganique à un extrait de Rubus suavissimus S. Lee (Rosaceae) et électrodialyse du mélange ainsi obtenu, et des bactéries du genre Bifidobacterium. L'invention concerne aussi un procédé de fabrication de l'aliment fermenté.
(JA) 甜茶エキスのビフィドバクテリウム属細菌を使用した発酵乳等の製品におけるビフィドバクテリウム属細菌の生残性を高める効果を維持しつつ、風味を改善する技術を提供することを目的とする。当該技術は、甜茶エキスに無機塩を添加したものを電気透析し、濃縮液として得られる甜茶エッセンスと、ビフィドバクテリウム属細菌を含有することを特徴とする発酵食品およびその製造方法である。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)