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1. (WO2018101326) FERMENTED MILK AND METHOD FOR MANUFACTURING TWO-LAYER-TYPE FERMENTED MILK PRODUCT
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Pub. No.: WO/2018/101326 International Application No.: PCT/JP2017/042801
Publication Date: 07.06.2018 International Filing Date: 29.11.2017
IPC:
A23C 9/12 (2006.01) ,A23C 9/133 (2006.01) ,A23C 9/142 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
12
Fermented milk preparations; Treatment using micro-organisms or enzymes
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
12
Fermented milk preparations; Treatment using micro-organisms or enzymes
13
using additives
133
Fruit or vegetables
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
14
in which the chemical composition of the milk is modified by non-chemical treatment
142
by dialysis, reverse osmosis or ultrafiltration
Applicants:
株式会社明治 MEIJI CO., LTD. [JP/JP]; 東京都中央区京橋二丁目2番1号 2-1, Kyobashi 2-chome, Chuo-ku, Tokyo 1048306, JP
Inventors:
長岡 誠二 NAGAOKA Seiji; JP
宮内 淳 MIYAUCHI Atsushi; JP
吉田 朋史 YOSHIDA Tomofumi; JP
神谷 哲 KAMIYA Tetsu; JP
北條 研一 HOJO Kenichi; JP
Agent:
衡田 直行 HIRATA Naoyuki; JP
Priority Data:
2016-23240030.11.2016JP
Title (EN) FERMENTED MILK AND METHOD FOR MANUFACTURING TWO-LAYER-TYPE FERMENTED MILK PRODUCT
(FR) LAIT FERMENTÉ ET PROCÉDÉ DE PRODUCTION DE PRODUIT LAITIER FERMENTÉ DU TYPE À DEUX COUCHES
(JA) 発酵乳および二層タイプの発酵乳製品の製造方法
Abstract:
(EN) Provided are a concentrated fermented milk and a method for manufacturing same, in particular, a concentrated fermented milk in which viscosity is increased and a method for manufacturing same. Also provided are a two-layer-type fermented milk product and a method for manufacturing same. A method for manufacturing a fermented milk in which concentrated fermented milk is cooled, and stored for a prescribed time at a prescribed temperature, whereby viscosity is increased. A method for manufacturing a two-layer-type fermented milk product stored in a container so that a sauce containing fruit juice and/or fruit pulp is layered on fermented milk, wherein the fermented milk is charged into the container at a charging temperature equal to or below 15°C and then the sauce is charged on top of the charged fermented milk.
(FR) La présente invention concerne un lait fermenté concentré et son procédé de production, en particulier un lait fermenté concentré dans lequel la viscosité est accrue et son procédé de production. L'invention concerne également un produit laitier fermenté du type à deux couches et son procédé de production. L'invention concerne également un procédé de production d'un lait fermenté dans lequel le lait fermenté concentré est refroidi, et stocké pendant une durée prédéfinie à une température prédéfinie, moyennant quoi la viscosité est accrue. L'invention concerne également un procédé de production d'un produit laitier fermenté du type à deux couches stocké dans un récipient de sorte qu'une sauce contenant du jus de fruit et/ou de la pulpe de fruit est disposé(e) en couches sur le lait fermenté, le lait fermenté étant chargé dans le récipient à une température de charge inférieure ou égale à 15 °C, et puis la sauce étant chargée au-dessus du lait fermenté chargé.
(JA) 濃縮発酵乳とその製造方法、特に、粘度が高められた濃縮発酵乳とその製造方法を提供する。二層タイプの発酵乳製品とその製造方法を提供する。濃縮後の発酵乳を冷却し、所定の温度で所定の時間貯液することで粘度を増加させる発酵乳の製造方法。発酵乳の上に果肉及び/又は果汁を含むソースが積層されて容器内に収容されている二層タイプの発酵乳製品を製造する方法であって、前記発酵乳を15℃以下の充填温度で前記容器内に充填した後、充填後の前記発酵乳の上に前記ソースが充填される二層タイプの発酵乳製品の製造方法。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, 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 (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (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, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)