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Patent Number:
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WO/2008/099543
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Inventors:
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SHIMIZU, Kanetada; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Science & Technology Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP).
MIYAJI, Kazuhiro; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP).
OGAWA, Kouichi; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP).
KISO, Yoshiaki; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP).
ISHIDA, Takako; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP).
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Applicant:
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MORINAGA MILK INDUSTRY CO., LTD. [JP/JP]; 33-1, Shiba 5-chome, Minato-ku, Tokyo, 1088384 (JP) (All Except US).
SHIMIZU, Kanetada [JP/JP]; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Science & Technology Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP) (US Only).
MIYAJI, Kazuhiro [JP/JP]; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP) (US Only).
OGAWA, Kouichi [JP/JP]; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP) (US Only).
KISO, Yoshiaki [JP/JP]; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP) (US Only).
ISHIDA, Takako [JP/JP]; c/o MORINAGA MILK INDUSTRY CO., LTD., Food Research & Development Institute, 1-83, Higashihara 5-chome, Zama-shi, Kanagawa, 2288583 (JP) (US Only).
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Publication Date:
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21/08/2008
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Application Number:
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PCT/JP2007/071341
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Filed:
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01/11/2007
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A method of producing a fermented milk characterized by comprising conducting the fermentation with the use of, as lactic acid bacteria, a bacterium belonging to the genus Bifidobacterium and a bacterium belonging to the genus Lactococcus which has the following mycological properties: (1) such a fermentability that, in the case where the bacterium is cultured in a 10% reduced skim milk medium at a temperature of from 25 to 37oC for 16 hours, the medium is solidified; (2) such an effect of promoting the growth of Bifidobacterium longum that, in the case where the bacterium is cultured together with Bifidobacterium longum in the above-described medium and the pH value attains 4.4 to 4.6, the bifidobacterial count amounts to 5x108 CFU/g or more; and (3) such an effect of promoting the storage survival of Bifidobacterium longum that, in the case where the bacterium is cultured together with Bifidobacterium longum in the above-described medium, quenched at the point when the pH value attains 4.4 to 4.6 and then stored at 10oC for 2 weeks, the survival rate of Bifidobacterium longum amounts 30% or more; and a fermented milk produced by this production method.
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