Kabushiki Kaisha Yakult Honsha

Yakult Honsha Co., Ltd

Taketsugu Saita

Yoshihiro Takahashi

Ryoichi Akahoshi

Yoshiharu Kuma

Shinji Hashimoto

Takahiro Mizobuchi

Norio Bukawa

Masako Yajima

Kunio Matsuzaki

Junko Shindo

Tomoko Saga

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

A method of producing milk-fermented food, wherein a bifidobacteria or a lactic acid bacteria or a combination of these two bacteria are inoculated into and cultured in a culture medium composed mainly of milk, and an isolated soybean protein or a yeast extract or a combination of these substances are added to the culture medium or a culture obtained by cultivation of the bacteria. The bifidobacteria is one or two species selected from Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium bifidum, or Bifidobacterium infantis.

Method of preparing milk-fermented food

A kefir-like fermented milk is produced from a raw material, which contains lactose and at least one sugar, by subjecting the lactose to lactic acid fermentation with a lactic acid bacterium and the sugar to alcoholic fermentation with a yeast. The alcoholic fermentation is controlled, for example, by conducting same with a lactose non-fermenting and galactose non-fermenting yeast until all assimilable sugar sources are substantially eliminated. A gelatinous kefir-like fermented milk is also produced by controlling the alcoholic fermentation to start after addition of a gelling agent.

Production process for kefir-like fermented milk

A composite sweetening agent contains Aspartame and a galactooligosaccharide expressed by the formula: Gal-(Gal).sub.n -Glc (wherein Gal denotes a galactose residue, Glc denotes a glucose residue and n denotes an integer from 1 to 4) in a ratio by weight of 1:17 to 1:200, without having either a bitter or astringent taste.

Composite sweetening agent

Growing community of inventors

Tokyo, Japan

Taketsugu Saita