Citrulline-containing fermented milk and method for producing same

A manufacturing method and technology of fermented milk, applied to medical preparations containing active ingredients, dairy products, milk preparations, etc., can solve problems such as changes in food taste and smell, improve muscle quality, improve mental state, and improve cold disease effect

Pending Publication Date: 2019-04-19
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the other hand, when citrulline is used in food, there is a problem that the taste and smell of the food will change, and it is necessary to deal with this

Method used

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  • Citrulline-containing fermented milk and method for producing same
  • Citrulline-containing fermented milk and method for producing same
  • Citrulline-containing fermented milk and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0057] [Example 1] Blood flow improvement effect of citrulline-containing yogurt

[0058] (a) Cold water load test

[0059] Women in their thirties who met the diagnostic criteria for cold syndrome (Terasawa, 1987, Journal of Pharmacognosy, 41: 85-96.) were divided into 3 groups ((i) water group, (ii) citrulline water (Cit Water) group, (iii) citrulline-containing yogurt (CitYo) group), an open parallel group comparison test was carried out.

[0060] The test subjects in each group ingested the water to be tested, Cit water (Cit ratio: 800mg / bottle), CitYo (Cit ratio: 800mg / bottle), 1 bottle (180mL) per day, from after dinner to before going to bed Ingestion, intake for 14 days. When each test drink (water, Cit water, CitYo) was ingested, it was heated to the temperature of human skin using a microwave oven. After ingesting each test drink for 14 days, a cold water load test was implemented.

[0061] In addition, citrulline is mixed and dissolved with raw material cream, s...

example 2

[0079] [Example 2] Changes after heat treatment of citrulline-containing reduced skim milk

[0080] In the 10% reduced skim milk solution, the content of citrulline (purchased from a commercially available reagent) was adjusted to 0%, 2%, 4% and 8%, and these solutions were heat-sterilized at 121° C. for 15 minutes. A sensory test was performed using the obtained mixed raw materials containing citrulline at each concentration.

[0081] The sensory test utilizes three panelists to evaluate hue, smell and flavor, and to confirm the presence or absence of deposits. The results are shown in Table 3.

[0082] Table 3 Changes after heating of reduced skim milk containing citrulline

[0083]

[0084] From the results in Table 3, it can be seen that when used as a mixed raw material, the concentration of citrulline is preferably 4% or less, and if it is 2% or less, it is hardly satisfactory in terms of heat resistance and the smell and flavor of the fermented milk produced. level ...

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Abstract

The object of the present invention is to provide: a method for producing a citrulline-containing fermented milk; and a citrulline-containing fermented milk produced by the method. The method can prevent milk quality from deteriorating, even when citrulline is added, and the citrulline-containing fermented milk has the effect of improving blood flow. The present invention pertains to: a method forproducing a citrulline-containing fermented milk, the method comprising heat-treating a raw material mix that contains citrulline, and fermenting the heat-treated raw material mix, wherein the content of citrulline in the raw material mix that is heat-treated is 0.1-4%; and a fermented milk produced by the method.

Description

technical field [0001] The present invention relates to citrulline-containing fermented milk and its production method. Background technique [0002] Citrulline is a functional amino acid. It was approved as a food in 2007 after it was approved as a medicine in Japan. In addition, overseas, citrulline has been ingested as a food since 2007, and has functions such as improving blood flow, preventing arteriosclerosis, and enhancing energy, so it has been sold as yeast. In addition, there are reports that citrulline can improve cold symptoms, improve skin function, reduce fatigue, help recovery from fatigue, benefit muscle growth, and improve motor function. [0003] As a specific example, for example, with citrulline or arginine (Arginine) as an active ingredient, it is contained in oral preparations, so that the concentration of arginine in the blood rises rapidly, and the example of trying to promote blood flow (Patent Document 1), and an example of preventing and improvin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L33/175A61K31/198A61K35/20A61P9/00A61P17/16A61P25/22
CPCA23C9/13A23L33/175A61P17/16A61P9/00A61P25/22A61K31/198A23V2200/00A61K35/20A23C9/1322A23V2002/00A61K9/0056
Inventor 高杉谕斋藤佳绘河合良尚古市圭介长田昌士伊藤裕之
Owner MEIJI CO LTD
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