The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jun. 05, 2012
Filed:
May. 16, 2008
Takamitsu Okamoto, Nasushiobara, JP;
Masahiko Takeda, Omiya, JP;
Shigekazu Imayoshi, Nasushiobara, JP;
Nobuhiro Yajima, Nasushiobara, JP;
Takamitsu Okamoto, Nasushiobara, JP;
Masahiko Takeda, Omiya, JP;
Shigekazu Imayoshi, Nasushiobara, JP;
Nobuhiro Yajima, Nasushiobara, JP;
Kagome Co., Ltd., Aichi, JP;
Abstract
The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs toto a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) during a time from the initiation of the fermentation until the termination of the logarithmic growth phase, and with a pH of the medium being 3.3 to 4.6 at the time the fermentation is completed.