公开(公告)号：US6025008A

公开(公告)日：2000-02-15

申请号：US894222

申请日：1997-08-18

申请人： Ryoichi Akahoshi ,  Takahiro Mizobuchi ,  Yoshihiro Takahashi ,  Taketsugu Saita

发明人： Ryoichi Akahoshi ,  Takahiro Mizobuchi ,  Yoshihiro Takahashi ,  Taketsugu Saita

IPC分类号： A23C9/127 ,  A23C9/123 ,  A23C9/13 ,  A23C17/00

CPC分类号： A23C9/1315 ,  A23C9/1234 ,  A23C9/1307 ,  A23Y2220/03 ,  A23Y2240/75 ,  A23Y2300/29

摘要： 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.

摘要翻译： 含有乳酸菌和双歧杆菌的酸奶，其中选自由帕拉金糖，帕拉金，麦芽糖，麦芽糖醇，淀粉糖浆，还原淀粉糖浆和海藻糖组成的组中的一种或多种甜味物质以及含有高度不饱和脂肪酸的精制鱼油 加入酸如DHA和EPA，被包装在阻氧密封包装中。 酸奶含有高度不饱和脂肪酸，具有良好的风味和味道，以及优异的产品质量稳定性，并且在正常保存期间不产生腥味。

公开(公告)号：US4970083A

公开(公告)日：1990-11-13

申请号：US414305

申请日：1989-09-29

申请人： Ryoichi Akahoshi ,  Yoshiharu Kuma ,  Akihiko Miyagi ,  Takahiro Mizobuchi

发明人： Ryoichi Akahoshi ,  Yoshiharu Kuma ,  Akihiko Miyagi ,  Takahiro Mizobuchi

IPC分类号： A23C9/123 ,  A23C9/13 ,  A23C19/076 ,  A23L27/30 ,  C12N1/20 ,  C12R1/01 ,  C12R1/225 ,  C12R1/46

CPC分类号： A23C19/0765 ,  A23C9/1234 ,  A23C9/1236 ,  A23C9/1307 ,  A23L27/32

摘要： 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.