Kabushiki Kaisha Yakult Honsha

Kyushu University

Waseda University

Taiyo Kagaku Co., Ltd.

Nitta Gelatin Inc.

Kikuchi Seisakusho Co., Ltd.

Nobuhiro Ogasawara

Ryoichi Akahoshi

Takao Suzuki

Masaki Yoshikawa

Susumu Mizusawa

Tatsuyuki Kudo

Haruyuki Kimizuka

Makoto Hashizume

Lekh Raj Juneja

Akihisa Matsui

Masatoshi Nakano

Tetsuo Ikeda

Hironobu Nanbu

Shinji Hashimoto

Ryotaro Hoshi

Ryu Nakadate

Bo Zhang

Tamotsu Setoyama

Ken Ichiryu

Tomohiko Akahoshi

Mayumi Ishii

Masakatsu Fujie

Makoto Ishikawa

Eiichi Yamashita

Yo Kobayashi

Keiichi Yamamoto

Mariko Tsukune

Michitoshi Anbe

A puncture assistance system provides information on a collapse state of a blood vessel to be punctured, caused by pressing action of an ultrasonic probe, when ultrasonic images of the blood vessel are acquired. A puncture assistance systemincludes: vascular diameter detecting meansfor detecting a vascular diameter during acquisition of the ultrasonic images from an ultrasonic diagnostic device; puncture assistance information generating meansfor generating puncture assistance information for determination of whether or not puncture is allowed to be performed based on a collapse state of a blood vessel B caused by pressing action of an ultrasonic probeagainst skin S by comparing a current vascular diameter detected by the vascular diameter detecting meanswith a standard vascular diameter stored in advance; and a monitorthat presents the puncture assistance information.

Puncture assistance system

An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla,Thunb,Oliv., turmeric, clove, cinnamon andS. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

Lactic acid bacteria fermented substance and fermented milk food product containing the same

Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric,Thunb.,Oliv., rice bran, persimmon leaves,, clove, cinnamon andS. Lee (Rosaceae) and bacteria of the genus. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genuscan be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genuscan be contained at high concentration which provides various physiological effects.

Fermented food containing Bifidobacterium bacteria and method for producing the same

A fat or oil composition comprising a polyvalent unsaturated fatty acid component and an emulsifying agent having an HLB of 4 or less, wherein the amount of the emulsifying agent having an HLB of 4 or less is from 25 to 300 parts by weight, based on 100 parts by weight of the polyvalent unsaturated fatty acid component. The fat or oil composition can be used as an oil-in-water droplet emulsion composition. The fat or oil composition and the oil-in-water droplet emulsion composition can be used for foodstuff and the like.

Oil-in-water emulsion composition

Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a collagen substance to the existing drinks containing various stabilizers without worsening the stability of the drinks achieved by the stabilizer.

Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein

The invention is directed to a method for producing acidic milk beverages, characterized by homogenizing fermented milk, then adding water-soluble hemicellulose thereto for mixing, followed by an additional step of homogenization. The method provides stable acidic milk beverages which undergo less sedimentation or separation of whey during product storage, and which have favorable flavor.

Method for producing acidic milk beverages

Growing community of inventors

Tokyo, Japan

Nobuhiro Ogasawara