Meiji Dairies Corporation Patent applications |
Patent application number | Title | Published |
20120308539 | LACTIC ACID BACTERIA HAVING ACTION OF LOWERING BLOOD URIC ACID LEVEL - Various types of lactic acid bacteria were cultured in the presence of a purine, the amount of the purine consumed and the amount of purine degradation products produced were measured, and several lactic acid bacteria showing remarkable purine-decomposing ability were selected. Lactic acid bacteria that were assessed to have high purine-decomposing ability according to the above-mentioned selection were orally administered to rats reared on purine-containing feed, the general status and serum uric acid level of the rats were measured, and the effect of lactic acid bacteria administration on serum uric acid levels was examined. As a result, lactic acid bacteria that significantly suppress the increase of serum uric acid levels, | 12-06-2012 |
20110257269 | PREVENTIVE AND/OR THERAPEUTIC AGENT FOR INFLAMMATORY BOWEL DISEASES - The present invention relates to a preventive and/or a therapeutic agent for inflammatory bowel diseases containing a fermentation product of a propionic acid bacterium as an active ingredient. | 10-20-2011 |
20110236360 | LACTIC ACID BACTERIUM HAVING HIGH OXALIC ACID DECOMPOSITION ABILITY - The present invention provides lactic acid bacteria having oxalic acid-degrading activity several times higher than those of conventionally known lactic acid bacteria having an oxalic acid-degrading activity, and uses thereof. Lactic acid bacteria capable of degrading a large amount of oxalic acid were screened from 132 strains of | 09-29-2011 |
20110129568 | Process For Producing Fermented Milk And Fermented Milk - Provided is a process for producing fermented milk which makes it possible to effectively prevent increases in acidity in the fermented milk during transportation and storage, and also makes it possible to produce fermented milk with a good flavour. Bacteriocin-producing lactic acid bacteria and/or a culture or fermentation product thereof are/is added to a yoghurt mix. The bacteriocin-producing lactic acid bacteria are then killed. Lactic acid bacteria different from the bacteriocin-producing lactic acid bacteria are then added as a starter. It is thus possible to incorporate bacteriocin in yoghurt without directly adding bacteriocin. Since the bacteriocin-producing lactic acid bacteria are killed, intensification of the flavour of cheese, for example, can be prevented, and it is possible to produce fermented milk with a good flavour. | 06-02-2011 |
20110014168 | LACTIC ACID BACTERIA HAVING ACTION OF LOWERING BLOOD URIC ACID LEVEL - Various types of lactic acid bacteria were cultured in the presence of a purine, the amount of the purine consumed and the amount of purine degradation products produced were measured, and several lactic acid bacteria showing remarkable purine-decomposing ability were selected. Lactic acid bacteria that were assessed to have high purine-decomposing ability according to the above-mentioned selection were orally administered to rats reared on purine-containing feed, the general status and serum uric acid level of the rats were measured, and the effect of lactic acid bacteria administration on serum uric acid levels was examined. As a result, lactic acid bacteria that significantly suppress the increase of serum uric acid levels, | 01-20-2011 |
20110009491 | PROCESS FOR PRODUCING 1,4-DIHYDROXY-2-NAPHTHOIC ACID - A composition containing 1,4-dihydroxy-2-naphthoic acid at a high concentration is obtained by intracellularly and extracellularly producing 1,4-dihydroxy-2-naphthoic acid using a bacterium belonging to the genus | 01-13-2011 |
20100316783 | FOOD WITH DEPRESSION - [Object] To provide a food product that exhibits excellent solubility, such as solid milk. | 12-16-2010 |
20100316618 | LACTIC ACID BACTERIUM HAVING EFFECT OF LOWERING BLOOD URIC ACID LEVEL - The present invention provides lactic acid bacteria which are suitable for use for dietary products and pharmaceuticals, and which can suppress the increase of blood uric acid level. | 12-16-2010 |
20100285193 | METHOD OF TREATING LIQUID FOOD - The present invention suggests a method for treating a liquid food, which is suitable for efficiently and effectively decreasing the dissolved oxygen concentration in liquid foods having high foaming property and low defoaming property such as skim milk. The dissolved oxygen concentration of the liquid food is decreased by putting the liquid food into a decompression vessel while heating the liquid food to a temperature higher than or equal to the saturation temperature (boiling point) of the liquid food under the decompression atmosphere in the decompression vessel, or putting the liquid food into a decompression vessel while depressurizing the decompression vessel to a pressure lower than or equal to the saturation vapor pressure of the liquid food at the temperature of the liquid food. | 11-11-2010 |
20100267794 | ANTI-FATIGUE AGENT COMPRISING AMINO ACID COMPOSITION - Conventional amino acid compositions are primarily intended to improve athletic performance or to promote fat-burning. Provided is an anti-fatigue agent which can prevent both of muscle fatigue and nerve strain concurrently. An anti-fatigue agent which comprises an amino acid composition composed of specific amino acids in specified amounts can prevent both of muscle fatigue and nerve strain concurrently. As for the types and the ratio of the amounts of the amino acids contained in the amino acid composition, the amino acid composition preferably contains 30 to 200 parts by weight of proline, 60 to 140 parts by weight of glycine, 50 to 260 parts by weight of alanine, 50 to 130 parts by weight of lysine, 30 to 75 parts by weight of tryptophan and 20 to 40 parts by weight of histidine, more preferably further comprises 3 to 75 parts by weight of tyrosine and 15 to 45 parts by weight of arginine, still more preferably further contains 30 to 55 parts by weight of valine, 35 to 60 parts by weight of leucine and 25 to 60 parts by weight of isoleucine. | 10-21-2010 |
20100267627 | SUPPORT FOR PROTEIN TRANSFER, PROTEIN TRANSFER AGENT USING THE SUPPORT, PROTEIN TRANSFER METHOD, CELL HAVING PROTEIN TRANSFERRED THEREINTO AND METHOD OF PRODUCING THE SAME - A protein introduction method with which protein can be introduced into cells with excellent safety is provided. A target protein is supported on a carrier for protein introduction that is made from a clay mineral, and by adding this to cells it is possible to introduce the target protein into the cells. The clay mineral is preferably a layered clay mineral, and as the clay mineral it is possible to use montmorillonite, vermiculite, and illite, for example. | 10-21-2010 |
20100206915 | POURING MEMBER - Two or more rotation prevention sections | 08-19-2010 |
20100094061 | Stat3 phosphorylation inhibitor and notch1 expression inhibitor - The present invention relates to an agent for suppressing STATS phosphorylation and for suppressing Notch1 expression comprising as an active ingredient a compound represented by the following formula (1): | 04-15-2010 |
20100062108 | PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK - Fermented milk having a satisfactory level of hardness as well as smooth texture produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. A process for producing a fermented milk includes a first deoxygenating step for decreasing oxygen concentration in a yogurt mix; a ultra high temperature sterilization step for heating the yogurt mix after the first deoxygenating step for longer than 1 second at higher than 110 degrees Celsius so as to sterilize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature sterilization step. | 03-11-2010 |
20100021585 | High-Snf and/or Low-Fat Fermented Milk Excellent in Savor and Process for Production Thereof - The invention aims at broadly dividing the deteriorations in the savor and palatability of low-fat and high-SNF (solids-not-fat) food produced by adding skim milk powder to low-fat fermented milk into (a) one due to lowered milk fat content and (b) one due to the addition of skim milk powder in a high concentration and inhibiting each deterioration without any additive by a more natural method to improve the savor and palatability. The invention relates to a process for the production of fermented milk having an SNF content of 11% by weight or above and/or a milk fat content of 0.1 to 2.0% by weight which comprises adjusting the dissolved oxygen content of a raw material mixture for fermented milk at the initiation of fermentation to 5 ppm or below, adding a starter to the raw material mixture, and conducting the fermentation of the obtained mixture at 30 to 46° C.; and fermented milk produced by the process. | 01-28-2010 |
20100015110 | FERMENTED MILK FOR SKIN IMPROVEMENT AND/OR TREATMENT AND PROCESS FOR PRODUCING THE SAME - The present invention provides a composition and fermented milk, which is derived from natural product, is highly safe, exhibits improvement effect and/or therapeutic effect on skin, and comprises fermented lactic acid bacteria excellent in manufacturability. Disclosed are: use of | 01-21-2010 |
20090312425 | PROCESS FOR PRODUCING 1,4-DIHYDROXY-2-NAPHTHOIC ACID - A composition containing 1,4-dihydroxy-2-naphthoic acid at a high concentration is obtained by intracellularly and extracellularly producing 1,4-dihydroxy-2-naphthoic acid using a bacterium belonging to the genus | 12-17-2009 |
20090238926 | MILK-TYPE FOOD AND DRINK PACKED IN TRANSPARENT CONTAINER AND PROCESS FOR PRODUCING THE SAME - An object of the present invention is to provide a milk-type food and drink including cow's milk packed in a transparent container such as a PET bottle, which does not generate off-flavor due to photoinduction even when the milk-type food and drink is a store-displaying commercial product which is apt to come under the influence of sunlight and fluorescent light. The invention relates to a milk-type food and drink packed in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm, and a process for producing a milk-type food and drink, which comprises packing a milk-type food and drink in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm. | 09-24-2009 |
20090232940 | PROCESS FOR PRODUCING 1,4-DIHYDOXY-2-NAPHTHOIC ACID - A process for producing 1,4-dihydroxy-2-naphtoic acid, comprising initiating the culture of 1,4-dihydroxy-2-naphthoic acid producing bacteria belonging to propionic acid bacteria under anaerobic conditions and culturing the bacteria under aeration into a medium when the concentration of a carbon source in the medium is | 09-17-2009 |
20090214695 | Feeding Stuff Composition Comprising Proliferation Promoting Agent for Bifidus Bacteria and Use of the Same - The present invention relates to a feed composition comprising milk whey fermented by | 08-27-2009 |
20090175998 | Solid Milk and Method of Making the Same - The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same. | 07-09-2009 |
20090163425 | Peptide Inhibiting Angiotensin Converting Enzyme - The invention provides a peptide having an activity of inhibiting angiotensin-converting enzyme (ACE), and a food and drink and/or a pharmaceutical composition containing the peptide. | 06-25-2009 |
20090143277 | NUTRITIONAL COMPOSITION FOR CONTROLLING BLOOD SUGAR LEVEL - A nutritional composition for controlling blood sugar level comprising a protein, a lipid and a carbohydrate, wherein energy percentages supplied by the protein, lipid and carbohydrate are 10 to 25%, 20 to 35% and 40 to 60%, respectively; and oleic acid in the lipid energy percentage is 60 to 90% and palatinose and/or trehalulose in the carbohydrate energy percentage is 60 to 100%. | 06-04-2009 |
20090142374 | COMPOSITION FOR IMMUNOSTIMULATION - The present invention relates to a composition for immunostimulation useful for promoting IgA and secretory component productions in mucosal tissues, comprising, alone or in combination, a cell of bifidobacterium belonging to | 06-04-2009 |
20090136621 | PROCESS FOR PRODUCING FERMENTED MILK AND FERMENTED MILK - The present invention relates to a process for producing fermented milk, including adding to a fermented milk mix a starter in an amount of from 0.2 to 0.8% by weight with respect to the total amount of the fermented milk mix; reducing the dissolved oxygen concentration in said mix to 5 ppm or less; and conducting a fermentation after said addition of the starter and said reduction of the dissolved oxygen concentration. | 05-28-2009 |
20090136620 | METHOD OF IMPROVING THE TEXTURE OF FERMENTED MILK - In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3% by weight or more α-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which α-lactalbumin is contained in the amount of 60% by weight based on the protein, yogurt mix in which 0.4% by weight or more β-lactoglobulin is added to starting milk mixture, or yogurt mix containing whey protein concentrate in which β-lactoglobulin is contained in the amount of 65% by weight or more based on the protein. | 05-28-2009 |
20090117208 | AMINO ACID COMPOSITION AND SUPPLEMENTARY LIQUID CONTAINING THE SAME - An amino acid composition comprises alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, and glutamine. The amino acid composition of the present invention has such an effect that it can improve the action of promoting the process wherein the body fat is converted into the energy required for the physical exercise during and/or after the anoxic motions performed under an extremely high load. | 05-07-2009 |
20090017176 | MILK MATERIAL WITH GOOD FLAVOR AND PHYSICO-CHEMICAL PROPERTIES AND PROCESS OF PRODUCING THE SAME - The invention relates to a process of producing fermented milk or milk powder, including removing ions from milk, and reducing the dissolved oxygen concentration in the milk, followed by subjecting the milk to a heat treatment, as well as concentrated milk and milk powder with good flavor and an effect of improving physico-chemical properties as a raw food material, which have never been found in conventional concentrated milk and milk powder. | 01-15-2009 |
20080292770 | Solid Milk and Method for Manufacturing Thereof - The object of the present invention is to provide solid milk having suitable solubility and strength and a method for manufacturing such solid milk. | 11-27-2008 |
20080274972 | T-CELL EPITOPE PEPTIDES - The T-cell epitope site on a Japanese cypress (hinoki) pollen allergen molecule has been identified by stimulating a T-cell line established from a patient suffering from Japanese cypress pollen allergy with an overlap peptide covering the primary structure of the Japanese cypress pollen allergen. The peptide is useful in peptide-based immunotherapy for patients with spring tree pollinosis including patients with Japanese cypress pollinosis having cross reactivity with Japanese cypress pollen. The peptide is also useful for diagnosing spring tree pollinosis. | 11-06-2008 |
20080234357 | Indole derivatives substituted with long-chain alcohols and medicaments containing them - Provided is an indole long-chain alcohol, or a hydrate or an isomer thereof, represented by the following formula (I): | 09-25-2008 |