Kabushiki Kaisha Yakult Honsha

Taiyo Kagaku Co., Ltd.

Nitta Gelatin Inc.

Ryoichi Akahoshi

Yoshiharu Kuma

Susumu Mizusawa

Nobuhiro Ogasawara

Tatsuyuki Kudo

Masatoshi Nakano

Shinji Hashimoto

Takao Suzuki

Masaki Yoshikawa

Akihisa Matsui

Yukiko Kobayashi

Haruyuki Kimizuka

Kojiro Kawami

Miku Shibata

Takahiro Mizobuchi

Yoshihiro Takahashi

Lekh Raj Juneja

Fumiyasu Ishikawa

Hironobu Nanbu

Ryotaro Hoshi

Taketsugu Saita

Daisuke Nozaki

Akihiko Miyagi

Mika Irie

Masatugu Yamasita

Akifumi Doi

Keiichi Yamamoto

Eiichi Yamashita

Makoto Ishikawa

Atsushi Nose

Mayumi Ishii

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

It is intended to provide an acidic milk drink with a favorable flavor which has an excellent quality stability and a light texture required for low calorie drinks even at a low milk solid non-fat content in the acidic milk drink. Namely, an acidic milk drink characterized by containing polydextrose and sucrose at a solid non-fat milk content of 1.0 to 4.0% by mass.

Acidic milk drink

An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.

Acid milk beverage and process for producing the same

It is intended to providewhich has an effect of killingand shows high survivability even in the case of being stored in a fermented milk food or drink under aerobic condition. Thehas the following characteristics: (1) having an effect of killing; and (2) showing a survival rate of 10% or higher in the case of being stored in a fermented milk drink or food under aerobic condition at 10&#xb0; C. for 14 days.

[object Object]

Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.

Fermented milk drinks and foods and process 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

Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.

Yogurt

The present invention relates to a method for producing calcium enriched fermented milk or fermented milk drink, where blockwise-type HM pectin, calcium individually together with syrup is added into lactic acid-fermented acidified milk, and then the mixture is subjected to a homogenizing treatment. Also a method for producing calcium enriched fermented milk or fermented milk drink, where lactic acid-fermented acidified milk is subjected to a homogenizing treatment, syrup and blockwise-type HM pectin is added therein and mixed, and calcium is added therein and then mixed. Moreover, it relates to calcium enriched fermented milk or fermented milk drink having excellent physical stability obtained by said methods.

Methods for producing calcium enriched fermented milk and fermented milk

A fermented milk containing butter fat and a method of producing the same. The butter fat is emulsified with a saturated higher fatty acid ester of polyglycerin having an average polymerization degree of 6 or higher and having an HLB of 4 or higher.

Fermented milk containing butter fat and process of producing the same

A lactic acid fermented food is sweetened using aspartame alone or a sweetening agent containing aspartame. The lactic acid bacteria which are used to manufacture the lactic acid fermented food and which remain in same are those selected from group A consisting of: Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Pedicoccus cerevisiae and Leuconostoc cremoris, and are never those selected from group B consisting of: Lactobacillus bulgaricus and Lactobacillus helveticus.

Growing community of inventors

Minato-ku, Japan

Ryoichi Akahoshi