公开(公告)号：US09708579B2

公开(公告)日：2017-07-18

申请号：US11915678

申请日：2006-05-22

申请人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

发明人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

IPC分类号： A23C9/12 ,  C12N1/20 ,  A23L7/10 ,  A23L33/105 ,  A23L33/135

CPC分类号： C12N1/20 ,  A23L7/115 ,  A23L33/105 ,  A23L33/135 ,  A23Y2220/00

摘要： 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, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. 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.

公开(公告)号：US20130209412A1

公开(公告)日：2013-08-15

申请号：US13877238

申请日：2011-09-27

申请人： Ryotaro Hoshi ,  Hiroe Utsumi ,  Akihisa Matsui ,  Takao Suzuki

发明人： Ryotaro Hoshi ,  Hiroe Utsumi ,  Akihisa Matsui ,  Takao Suzuki

IPC分类号： A23C9/12 ,  A61K35/74

CPC分类号： A23C9/1203 ,  A23C9/1234 ,  A23C9/1307 ,  A23L33/105 ,  A23Y2300/00 ,  A23Y2300/29 ,  A61K35/745

摘要： The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.

摘要翻译： 本发明的目的是提供一种可以改善使用双歧杆菌细菌的发酵乳等产品的风味，同时保持Rubus suavissimus S.Lee的作用以改善双歧杆菌细菌的生存力的技术。 提供了一种发酵食品，其包括：通过电渗析加入无机盐的Rubus suavissimus S.Le提取物作为浓缩物获得的Rubus suavissimus S.Lite精华; 和双歧杆菌属的细菌。 还提供了这样的发酵食品的制造方法。

公开(公告)号：US20090226566A1

公开(公告)日：2009-09-10

申请号：US12093388

申请日：2006-10-20

申请人： Masatoshi Nakano ,  Akihisa Matsui ,  Yukiko Kobayashi ,  Ryoichi Akahoshi

发明人： Masatoshi Nakano ,  Akihisa Matsui ,  Yukiko Kobayashi ,  Ryoichi Akahoshi

IPC分类号： A23C9/20 ,  A23L1/236 ,  A23L1/304

CPC分类号： A23C9/1542 ,  A23C9/137 ,  A23L33/26 ,  A23V2002/00 ,  A23V2250/64 ,  A23V2250/60

摘要： 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.

摘要翻译： 一种酸奶饮料，不使用常规使用的各种增稠稳定剂，产品质量稳定性优异，实现了良好的风味和卡路里抑制，为轻型; 及其制造方法。 提供一种酸奶饮料，其特征在于含有葡萄糖和至少一种选自葡萄糖，果糖，糖，海藻糖，麦芽糖，赤藓醇，山梨糖醇，木糖醇，麦芽糖醇，乳糖醇，帕拉金糖和麦芽糖醇的组合的至少一种糖， 并且这些可溶性固体成分的总和在12.0〜17.0质量％的范围内，基本上不含增稠稳定剂。 此外，提供了一种生产酸奶饮料的方法。

公开(公告)号：US20080292751A1

公开(公告)日：2008-11-27

申请号：US11915678

申请日：2006-05-22

申请人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

发明人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

IPC分类号： A23C9/12

CPC分类号： C12N1/20 ,  A23L7/115 ,  A23L33/105 ,  A23L33/135 ,  A23Y2220/00

摘要： 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, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. 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.

摘要翻译： 本发明的目的是提供一种乳酸菌发酵产物，其通过在含有至少一种选自米糠，柿叶，紫苏， 鱼腥草，杜仲，杜鹃，柠檬，丁香，肉桂和红豆杉（Rosaceae）。 通过将用于制备发酵产物的提取物添加并混合到培养基中，可以简单地增加乳酸菌的活细胞数，而不影响产品的风味。 通过使用提取物，可以获得含有许多活性高的维生素乳酸菌的乳酸菌发酵产物，并进一步提供使用该产品的饮料或食品。

公开(公告)号：US09215881B2

公开(公告)日：2015-12-22

申请号：US13877238

申请日：2011-09-27

申请人： Ryotaro Hoshi ,  Hiroe Utsumi ,  Akihisa Matsui ,  Takao Suzuki

发明人： Ryotaro Hoshi ,  Hiroe Utsumi ,  Akihisa Matsui ,  Takao Suzuki

IPC分类号： A23C9/12 ,  A23C9/123 ,  A23C9/13 ,  A23L1/30 ,  A61K35/745

CPC分类号： A23C9/1203 ,  A23C9/1234 ,  A23C9/1307 ,  A23L33/105 ,  A23Y2300/00 ,  A23Y2300/29 ,  A61K35/745

摘要： The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.

摘要翻译： 本发明的目的是提供一种可以改善使用双歧杆菌细菌的发酵乳等产品的风味，同时保持Rubus suavissimus S.Lee的作用以改善双歧杆菌细菌的生存力的技术。 提供了一种发酵食品，其包括：通过电渗析加入无机盐的Rubus suavissimus S.Le提取物作为浓缩物获得的Rubus suavissimus S.Lite精华; 和双歧杆菌属的细菌。 还提供了这样的发酵食品的制造方法。

公开(公告)号：US08518465B2

公开(公告)日：2013-08-27

申请号：US12093388

申请日：2006-10-20

申请人： Masatoshi Nakano ,  Akihisa Matsui ,  Yukiko Kobayashi ,  Ryoichi Akahoshi

发明人： Masatoshi Nakano ,  Akihisa Matsui ,  Yukiko Kobayashi ,  Ryoichi Akahoshi

IPC分类号： A23L1/304

CPC分类号： A23C9/1542 ,  A23C9/137 ,  A23L33/26 ,  A23V2002/00 ,  A23V2250/64 ,  A23V2250/60

摘要： 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.

摘要翻译： 一种酸奶饮料，不使用常规使用的各种增稠稳定剂，产品质量稳定性优异，实现了良好的风味和卡路里抑制，为轻型; 及其制造方法。 提供一种酸奶饮料，其特征在于含有葡萄糖和至少一种选自葡萄糖，果糖，糖，海藻糖，麦芽糖，赤藓醇，山梨糖醇，木糖醇，麦芽糖醇，乳糖醇，帕拉金糖和麦芽糖醇的组合的至少一种糖， 并且这些可溶性固体成分的总和在12.0〜17.0质量％的范围内，基本上不含增稠稳定剂。 此外，提供了一种生产酸奶饮料的方法。