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141 条记录 (耗时 0.017 秒)

    PROCESS FOR PRODUCTION OF FERMENTED MILK AND FERMENTED MILK BEVERAGE/FOOD
    12.
    发明公开
    PROCESS FOR PRODUCTION OF FERMENTED MILK AND FERMENTED MILK BEVERAGE/FOOD 审中-公开
    工艺生产发酵乳及乳制品发酵饮料/食品

    公开(公告)号：EP1908354A1

    公开(公告)日：2008-04-09

    申请号：EP06781534.0

    申请日：2006-07-25

    申请人： Calpis Co., Ltd.

    发明人： YASUDA, Mariko c/o CALPIS CO., LTD. Food & Drink ,  SHINODA, Tadashi c/o CALPIS CO., LTD. Functional ,  YAMAMOTO, Naoyuki c/o CALPIS CO., LTD. Functional

    IPC分类号： A23C9/127 ,  A23L1/29 ,  A23L1/305 ,  A61K38/00 ,  A61P9/12 ,  C12N9/48 ,  C12P21/02

    CPC分类号： C12Y304/00 ,  A23C9/1209 ,  A23C9/1275 ,  A23L2/38 ,  A23L33/18 ,  A23V2002/00 ,  A23Y2220/39 ,  C12P21/06 ,  A23V2200/326

    摘要： The invention provides a method for producing a fermented milk that conveniently gives excellent taste and flavor orfunctionalities, such as antihypertensive effect, to fermented food and beverages. The method enables effective production of particular peptides having useful functions, such as antihypertensive effect, in the resulting fermented milk. The invention also provides fermented milk food and beverages utilizing the fermented milk, which have excellent taste and flavor and even functionality. The present method includes the steps of (A) enzymatically digesting animal milk casein with protease (1)containing particular proteases such as papain, and (B) fermenting animal milk casein or the like with lactic acid bacteria, to thereby produce VPP, IPP, and YP in the resulting fermented milk. The fermented milk food and beverages of the present invention contain the fermented milk obtained by the present method or a concentrate thereof, and VPP, IPP, and YP at or over particular contents.

    摘要翻译： 本发明提供了一种用于生产发酵乳那样方便地提供优异的口感和风味orfunctionalities，：如降压作用，对发酵食品和饮料。 该方法能够有效地制造具有有用功能，色彩的特殊的肽：如降压作用，在所得到的发酵乳。 因此，本发明提供了发酵乳食品和饮料利用发酵乳，具有优异的口感和风味和偶函数。 本发明方法包括以下步骤：（A）酶消化用蛋白酶（1）含有特定的蛋白酶兽乳酪蛋白：如木瓜蛋白酶，和（B）发酵的动物奶的酪蛋白或用乳酸菌等，由此产生VPP，IPP， 而YP中所产生的发酵乳。 发酵乳食品，并且本发明的饮料包含通过在或对特定内容本发明的方法或它们的浓缩物，和VPP，IPP，YP和得到的发酵乳。

    FUNCTIONAL FOOD FOR AMELIORATING ENGOGENOUS MELATONIN SECRETION RHYTHM AND FUNCTIONAL FOOD FOR AMELIORATING CIRCADIAN RHYTHM
    13.
    发明公开
    FUNCTIONAL FOOD FOR AMELIORATING ENGOGENOUS MELATONIN SECRETION RHYTHM AND FUNCTIONAL FOOD FOR AMELIORATING CIRCADIAN RHYTHM 审中-公开
    功能食品，以提高内生褪黑激素排泄节奏和功能性食品，以改善昼夜节律

    公开(公告)号：EP1741437A1

    公开(公告)日：2007-01-10

    申请号：EP05727955.6

    申请日：2005-03-31

    申请人： Calpis Co., Ltd.

    发明人： MORIYAMA, Yoshinori ,  TSUBOI, Seiji ,  MASUYAMA, Akihiro, Calpis Co., Ltd. ,  TAKANO, Toshiaki, Calpis Co., Ltd. ,  UENO, Keita ,  KAI, Toshiyuki, Calpis Co., Ltd.

    IPC分类号： A61K35/20 ,  A23L1/30 ,  A61K35/74 ,  A61P5/04 ,  A61P25/20

    CPC分类号： A61K35/747 ,  A23L33/10 ,  A61K35/20

    摘要： The invention provides agents for phase-adjusting or enhancing the amplitude of an endogenous melatonin secretion rhythm and for improving a circadian rhythm, which may be taken daily and continuously, have excellent safety, and may effectively prevent or ameliorate disorders of an endogenous melatonin secretion rhythm or of a circadian rhythm without administration of exogenous melatonin, as well as functional food containing such an agent, which may prevent or ameliorate various symptoms, such as sleep disorder or prolonged sleep latency. The agent for phase-adjusting or enhancing the amplitude of an endogenous melatonin secretion rhythm according to the invention contains whey as the active component. The functional food for improving an endogenous melatonin secretion rhythm according to the invention contains the agent for phase-adjusting or enhancing the amplitude of an endogenous melatonin secretion rhythm. The functional food for improving a circadian rhythm contains the agent for improving a circadian rhythm.

    摘要翻译： 本发明提供了试剂为相位调整或增强内源性褪黑素分泌节律的和用于改善昼夜节律，其可以每日和连续拍摄的振幅，具有优异的安全性，并且可以有效地预防或改善内源性褪黑素分泌节律的紊乱 或昼夜节律不利用外源褪黑激素，以及功能性食品含有寻求代理，这可能会阻止或缓解各种症状，：如睡眠障碍或睡眠潜伏期延长的。 用于相位调节或增强一种内源性褪黑素分泌节律gemäß发明的振幅剂含有乳清作为活性成分。 - 提高内源性褪黑素分泌节律gemäß发明的功能性食品含有用于相位调整或增强内源性褪黑素分泌节律的振幅的代理。 为了改善昼夜节律的功能性食品含有用于改善昼夜节律的代理。

    PROCESS FOR PRODUCING ACIDIC DRINKS CONTAINING LOW-CALORIE MILK
    19.
    发明公开
    PROCESS FOR PRODUCING ACIDIC DRINKS CONTAINING LOW-CALORIE MILK 有权
    Verfahren zur Herstellung sauremGetränkeenthaltend Milch

    公开(公告)号：EP1250845A1

    公开(公告)日：2002-10-23

    申请号：EP00969930.7

    申请日：2000-10-20

    申请人： Calpis Co., Ltd.

    发明人： SATO, Kazuyoshi, Calpis Co., Ltd. ,  SOMOTO, Akishige, Calpis Co., Ltd.

    IPC分类号： A23C9/156 ,  A23C9/133 ,  A23L2/02 ,  A23L2/68 ,  A23L1/30 ,  A23L1/308

    CPC分类号： A23L2/44 ,  A23C9/1307 ,  A23C9/137 ,  A23C9/1542 ,  A23L2/02

    摘要： A method for producing a milk-containing acidic beverage is disclosed that facilitates production of a milk-containing acidic beverage, a low-calorie milk-containing acidic beverage, and a milk-containing acidic beverage containing fruit and/or vegetable juice. Such beverages produced by the present method have good taste and flavor and have prolonged storage stability, wherein aggregation and sedimentation of suspended milk protein particles are sufficiently inhibited. The method includes the steps of providing a starting material including at least milk, soybean dietary fibers, pectin, and an acidifier, preparing a mixture containing the milk and the soybean dietary fibers but not containing pectin, and adding the acidifier to the mixture to prepare a primary mixture having a pH of 3.0 to 4.2, adding the pectin to the primary mixture to obtain a secondary mixture, and homogenizing the secondary mixture to obtain a milk-containing acidic beverage.

    摘要翻译： 公开了一种用于生产含乳酸性饮料的方法，其有利于生产含乳酸性饮料，低热量含乳酸性饮料和含有水果和/或蔬菜汁的含乳酸性饮料。 通过本方法生产的这种饮料具有良好的味道和风味，并且具有延长的储存稳定性，其中充分抑制悬浮的乳蛋白颗粒的聚集和沉淀。 该方法包括以下步骤：提供至少包含乳，大豆膳食纤维，果胶和酸化剂的原料，制备含有乳和大豆膳食纤维但不含果胶的混合物，并将酸化剂加入到混合物中以制备 pH为3.0〜4.2的一次混合物，将该果胶加入到初级混合物中，得到二次混合物，并均化二次混合物，得到含乳的酸性饮料。