Title of Invention

ACIDIC MILK DRINK

Abstract It is intended to provide an acidic milk drink with a favorable flavor which has an excellent quality stability and a light texture required for low calorie drinks even at a low milk solid non-fat content in the acidic milk drink. Namely, an acidic milk drink characterizedby containingpolydextrose and sucrose at a solid non-fat milk content of 1.0 to 4.0% by mass.
Full Text Detailed Description of the Invention
Technical Field
[0001] The present invention relates to an acidic milk drink
with excellent quality stability and great flavor even when
the acidic milk drink is at a low solids not fat (SNF) . More
specifically, the invention relates to an acidic milk drink
with great flavor, where the deterioration of the quality thereof
such as the aggregation andprecipitation of milkprotein therein
can be modified and reduced without any use of stabilizers even
when the total caloric value of the acidic milk drink is reduced,
and a method for producing the same, as well as a method for
preventing the deterioration of the quality of the acidic milk
drink.
Related Art
[0002] Acidic milk drinks such as fermented milk and drinks
prepared with lactic acidbacteria have great taste and possibly
have various physiological functions. In recent years,
therefore, such acidic milk drinks are widely ingested as
merchandises satisfying consumers' needs.

[0003] These acidicmilk drinks are produced from a rawmaterial
milk type acidified by microbial fermentation and the addition
of sour agents as the base, so the resulting drinks are hardly
ingestible because the drinks have poor flavor such as sour
taste when they are ingested as they are. So as to satisfy
the consumers' taste, therefore, appropriate amounts of
carbohydrate are added. Additionally, the carbohydrate is
added owing to the effects thereof on the prevention of the
aggregation and precipitation of milk protein-suspended
particles.
[0004] In recent years, alternatively, the attention toward
health has been increasing in dietary life. The market of diet
foods with reducedcalories, namely so-called low-calorie foods
has been enlarging. Following the trend, products with reduced
calories from various foods have been developed. Such needs
have emerged in the field of the acidic milk drinks.
[0005] So as to meet such needs, the use of carbohydrate as
one of ma in elements causing caloric increase should essentially
be limited inproducing acidicmil k drinks with reduced calories .
[0006] However, it has been known that carbohydrate has the
effect on the suppression of the aggregation and precipitation
of milk protein-suspended particles. When the use thereof is
limited so as to adjust the calorie, the dispersion stability
of milk protein gets highly unstable, so that it is difficult
to obtain acidic milk drinks with excellent storage stability

involving the suppression of the aggregation and precipitation
of milk protein therein. When the SNF is low in an acidic milk
drink, in particular, it is difficult to obtain such an acidic
milk drink as described above.
[0007] For reducing the calorie of acidic milk drinks with
lowSNF, therefore, artificial highly sweet sweeteners areused,
such as sucralose and aspartame giving sweetness at a small
amount to hardly give caloric elements . Additionally, various
stabilizers are also used, such as pectin, carboxymethyl
cellulose, propylene glycol alginate, carrageenan, locust bean
gum and soybean polysaccharides for allowing them to make
contributions to the dispersion stability of milk protein.
[0008] For milk-containing acidic drinks with reduced
calories, in particular, a method using pectin and soybean
polysaccharides as stabilizers singly or in combination has
been reported (patent references 1 and 2).
[0009] When the SNF in an acidic milk drink is low, however,
the viscosity of the resulting product is increased via the
use of stabilizers such as 'pectin, although the dispersion
stability of the milk protein is improved in that case.
Therefore, in that case, the resulting product may sometimes
be adversely affected concerning easy drinkability and food
texture. Such product has problems such as the deterioration
of light texture including refreshing food texture and
non-sticky texture demanded toward calorie-reduced drink


types.
[0010] In case that the calorie of such acidic milk drinks
with low SNF are to be reduced, additionally, the amount of
carbohydrate to be used is limited. For the purpose of improving
flavor and quality stability, thus, plural materials should
essentially be used. Accordingly, problems in terms of cost
and production emerge in that case.
[0011] [Patent reference 1] Japanese Patent No. 3400777
[Patent reference 2] Japanese Patent No. 3313104
Disclosure of the Invention
Problems that the Invention is to Solve
[0012] It is an object of the invention to provide an acidic
milk drink with high quality stability and great flavor with
light texture demanded toward for calorie-reduced acidic milk
drink types even when the SNF in the acidic milk drink is low,
as well as a method for producing an acidic milk drink with
no problems in terms of cost and production even when the amount
of carbohydrate used is limited so as to reduce the calorie
of the acidic milk drink.
Means for solving the Problems
[0013] The present inventors made investigations so as to
solve the problems. Consequently, the inventors found that
the problems can be overcome by blending polydextrose and sugar


in combination in an acidic milk drink at a SNF of 1.0 to 4.0 %
by mass. Thus, the invention has been achieved.
[0014] Specifically, the invention is to provide an acidic
milk drink at a SNF of 1.0 to 4.0 % by mass, which contains
polydextrose and sugar.
[0015] Additionally, the invention is to provide a method
for producing an acidic milk drink at a SNF of 1.0 to 4.0 %
by mass, including blending polydextrose and sugar in the acidic
milk drink.
[0016] Still additionally, the invention is to provide amethod
for preventing the deterioration of the quality of an acidic
milk drink at a SNF of 1.0 to 4 . 0 % by mass, including blending
polydextrose and sugar in the acidic milk drink.
Advantages of the Invention
[0017] The acidic milk drink in accordance with the invention
can have improved dispersion stability of milk protein due to
the combined use of polydextrose and sugar without any use of
stabilizers and the like, even when the acidic milk drink is
at a low SNF, so that the aggregation and precipitation of milk
protein can be suppressed to prevent the deterioration of the
quality. Thus, the acidic milk drink consequently has
excellent storage stability. Furthermore, the flavor thereof
is excellent with light texture.


Best Mode for Carrying out the Invention
[0018] The acidic milk drink of the invention is prepared
by allowing an acidic milk drink at a SNF of 1.0 to 4.0 % by
mass to contain polydextrose and sugar.
[0019] The acidic milk drink of the invention is prepared
by diluting any of the following acidic raw material milk types
with water and the like to adjust the SNF to 1.0 to 4.0 % by
mass, preferably 3.0 to 4.0 % by mass and adjust the pH to 3.0
to 4.0.
(1) An acidic raw material milk type of fresh bacterium
type, as prepared by allowing microorganisms such as lactic
acid bacteria and bifidus bacteria to interact with liquid milk
types derived from animals and vegetables, such as cow milk,
goat milk, sheep milk and soybean milk, defatted powdered milk,
whole powdered milk or powdered milk, and milk types and the
like as prepared by reducing condensed milk.
(2) An acidic raw material milk type of killed bacteria
types, as prepared by sterilizing the acid raw material milk
(1) •
(3) An acidic raw material milk type prepared by simply
adding various sour agents to the milk described above and the
like.
[0020] In case of producing the milk types (1) and (2) among
the acidic rawmaterialmilk types, microorganisms such as lactic
acid bacteria and bifidus bacteria interacting with milk and


the like include for example bacteria of genus Lactobacillus
such as Lactobacillus casei, Lactobacillus mali, Lactobacillus
acidophilus, Lactobacillus delbrueckii subspecies . bulgaricus,
and Lactobacillus herveticus; bacteria of genus Streptococcus,
such as Streptococcus thermophilus; bacteria of genus
Lactococcus, such as Lactococcus lactis subspecies, lactis and
Lactococcus lactis subspecies, cremoris; bacteria of genus
Enterococcus, such as Enterococcus faecalis; or bacteria of
genus Bifidobacterium, such as Bifidobacterium breve,
Bifidobacterium bifidum, and Bifidobacterium longum; bacteria
of genera Bacillus, Acetobacter and Gluconobacter; and yeast
species of genera Saccharomyces and Candida. Any of them may
be used preferably. These microorganisms may be used singly
or in combination of two or more thereof. Among the
microorganisms, in particular, one or more species selected
from Lactobacillus casei, Lactobacillus acidophilus,
Lactobacillus delbrueckii subspecies. bulgaricus and
Streptococcus thermophilus are preferably used because the
resulting flavor is greater in that case.
[0021] Any general method for producing drinks and foods from
fermented milk is used with no specific limitation as the
fermentation method for allowing the microorganisms to interact
with milk and the like. A method suitable for the fermentation
of microorganisms for use in fermentation is appropriately
selected fromstationary fermentation, agitation fermentation,


shaking fermentation and aeration fermentation. Among them,
stationery fermentation is preferably used.
[0022] Any conditions for use in producing drinks and foods
with fermented milk may be used with no specific limitation,
as the conditions for the fermentation to allow the
microorganisms to interact with milk and the like . For example,
the fermentation may satisfactorily be done at a temperature
of 30 to 40 °C to pH 3.0 to 4.0.
[0023] In case that the acidic raw material milk (3) is to
be used as an acidic raw material milk for the acidic milk drink,
various sour agents may satisfactorily be added to milk and
the like for use in general foods, so as to make the pH of the
final acidic milk drink to pH 3 . 0 to 4 . 0 . Specific sour agents
include for example various fruit juices of apple, blue berry
and citrus fruits, extracts or mixtures thereof, organic acids
such as lactic acid, citric acid, malic acid, tartaric acid,
gluconic acid, and succinic acid; and inorganic acids such as
phosphoric acid.
[002 4] The acidic raw material milk is homogenized if necessary.
The homogenization is preferably done at a pressure of about
15MPa. Via the homogenization process, the resulting texture
(food texture) gets better, while the milk protein in blend
with polydextrose and sugar can get greater dispersion
stability.
[0025] Polydextrose to be blended in the acidic milk drink


of the invention is a polysaccharide prepared by the
polymerization of glucose, sorbitol and citric acid at high
temperature and high pressure. In the polydextrose, from
monosaccharide to polysaccharides with molecular weights of
several tens thousands exist in mixture. Specific product
names include "Litesse" (manufacturedbyDTANISCOCULTOR; average
molecular weight of 1, 200) . Polydextrose is added at an amount
of 1.1 to 7.0 % by mass, preferably 1.1 to 4.6 % by mass per
product.
[0026] Additionally, the sugar to be blended in the acidic
milk drink in accordance with the invention is the generic name
of a processed product containing sucrose composed of glucose
and fructose as the main components and specifically includes
for example soft sugar, granulated sugar, crystal sugar,
processed sugar and liquid sugar. In accordance with the
invention, the sugar canbe usedwithout any specif ic limitation.
Preferably, granulated sugar and liquid sugar are used.
Specific product names include Granulated Sugar (manufactured
by Itochu-sugar Company; manufactured by Nisshin-sugar
Company); and Fine Liquor (manufactured by Fuji Nihon Seito).
The amount of the sugar to be added is at 3.8 to 9.5 % by mass,
preferably 3.8 to 6.2 % by mass per product.
[0027] The timing and method for blending polydextrose and
sugar in the acidic milk drink are not specifically limited.
Polydextrose and sugar may satisfactorily be added at any stage


of preparing the acidic milk drink. Preferably, syrup
containing polydextrose and sugar as prepared by the general
method is blended in a preliminarily prepared acidic milk drink.
[0028] The syrup is prepared for example by dissolving sugar
and polydextrose in water heated to 7 0 °C or more and then
sterilizing the resulting solution at 112 °C for 10 seconds
on plate.
[0029] The acidic milk drink thus obtained in accordance with
the invention can get improvement in the quality deterioration
such as aggregation and precipitation of milk protein which
emerge at low SNF, without any use of stabilizers having been
usedintherelatedart, suchaspectin, carboxymethyl cellulose,
propylene glycol alginate, carrageenan, locust bean gum and
soybean polysaccharides. Additionally, the flavor is great
with light texture.
[0030] Additionally, preferably, the acidic milk drink of
the invention is adjusted to a caloric value per 100-ml drink
of 40 to 58 kcal, preferably 48 to 58 kcal, using polydextrose
and sugar.
[0031] So as to adjust the caloric value using polydextrose
and sugar, specifically, the ratio in weight ratio of the
contents of polydextrose and sugar in the acidic milk drink
is 10:90 to 65:35, preferably 10:90 to 42:58.
[0032] Other food materials may additionally be blended in
the acidic milk drink of the invention within a range that does


not impair the effect of the invention. Examples of such food
materials include sugars such as fruit sugar, glucose,
isomerized sugar, fructose, palatinose, trehalose, lactose and
xylose; sugar alcohols such as sorbitol, xylitol, erythritol,
lactitol, palatinit, reduced starch syrup and starch syrup of
reduced maltose; and highly sweet sweeteners such as aspartame,
sucralose, stevia and alitame. In accordance with the
invention, highly sweet sweeteners such as aspartame hardly
influencing the calorie of the acidic milk drink are preferably
blended among them. Additionally, emulsifying agents such as
sucrose fattyacidester, glycerinfatty acidester and lecithin,
vitamins such as vitamin A, vitamin B group, vitamin C, vitamin
D and vitamin E, and minerals such as iron, manganese and zinc
may also be blended other than those described above. These
food materials may be added at any stage of producing the acidic
milk drink of the invention.
Examples
[0033] The invention is further described in detail in the
following Examples and Test Examples, which should not be
construed as limiting the present invention.
[0034] Test Example 1
Production of acidic milk drink (1)
An aqueous solution prepared by dissolving 14.9% by mass


of powdered skim milk and 3.5% by mass of glucose was sterilized
at 121 °C for 3 seconds on plate, which was then inoculated
with a starter of Lactobacillus casei for culturing to pH 3.6.
The culture was cooled to get a fermentedproduct. Subsequently,
the fermented product was homogenized with a homogenizer at
15 MPa. 49.6 parts by weight of the resulting homogenate was
mixed with 50.4 parts by weight of each of the syrup types of
the following compositions as separately prepared and 115 parts
by weight of water, to obtain comparative products 1 through
3 (SNF of 3.2 %) . The syrup types were obtained by dissolving
the following ingredients in water, sterilizing the resulting
solutions at 112 °C for 10 seconds on plate and cooling the
solutions. Further, the syrup 1 was used in the comparative
product 1; the syrup 2, in the comparative product 2; and the
syrup 3, in the comparative product 3.
[0035] Syrup compositions
Syrup 1: polydextrose at 4 6.8 % by mass and aspartame
at 0.27 % by mass
Syrup 2: polydextrose at 46.8 % by mass, aspartame at
0.27 % by mass and 1.3 % by mass of pectin
Syrup 3: polydextrose at 46.8 % by mass, aspartame at
0.27 % by mass, and carboxymethyl cellulose (CMC) at 2.1 % by
mass
[0036] Table 1 shows the compositions of the syrup types
contained in the comparative products 1 through 3 and the


calories thereof per 100-ml product. Immediately after
production and after subsequent storage at 10 °C for 14 days,
the appearance, precipitation, whey-off and flavor of the
comparative products were evaluated according to the following
standards. Furthermore, the light texture of the products
after the storage for 14 days was evaluated according to the
following standards. The results are shown in Table 2.
[0037]
O: No aggregation or like observed.
A: More or less aggregated,
x: Aggregated.
[0038]
-: Not observed
±: Slightly observed, with almost no problem.
+: Observed.
[0039]
O: Great
∆: Normal
x: Poor.
[0040]
O: Light texture
∆: Neither the presence nor absence of light texture can be
determined.
x: No light texture.


[0043] As a consequence of the test, products prepared using
aspartame to adjust the calories had poor flavor and poor quality.
In case of using aspartame, and pectin and carboxymethyl
cellulose as stabilizers, the resulting products had poor
drinkability and deteriorated light texture including
refreshing texture and non-sticky texture demanded toward
low-calorie types, although the stability of physico-chemical
properties such as precipitation is improved.
[0044] Example 1
Production of acidic milk drink (2)
An aqueous solution prepared by dissolving 14 . 9 % by mass

of powdered skim milk and 3.5% bymass of glucose was sterilized
at 121 °C for 3 seconds on plate, which was then inoculated
with a starter of Lactobacillus casei for culturing to pH 3.6.
The culture was cooled to get a fermented product. Subsequently,
the fermented product was homogenized with a homogenizer at
15 MPa. 49.6 parts by weight of the resulting'homogenate was
mixed with 50.4 parts by weight of each of the syrup types of
the following compositions as separately prepared and 115 parts
by weight of water, to obtain example products 1 through 3 and
comparative product 4 (SNF of 3.2 %). The syrup types were
obtained by dissolving raw materials of the following
compositions in water, sterilizing the resulting solutions at
112 °C for 10 seconds on plate and cooling the solutions to
about 30 °C . Further, the syrup 4 was used in the example product
1; the syrup 5, in the example product 2; the syrup 6, in the
example product 3 and the syrup 7, in the comparative product
4.
[0045] Syrup compositions
Syrup 4: polydextrose at 30.0 % bymass, sugar at 16.0 %
by mass and aspartame at 0.2 % by mass
Syrup 5: polydextrose at 19.4 % bymass, sugar at 26.2 %
by mass and aspartame at 0.16 % by mass
Syrup 6: polydextrose at 4.6 % by mass, sugar at 40.8 %
by mass and aspartame at 0.10 % by mass
Syrup 7: polydextrose at 19.4 % by mass, sugar at 26.2 %


by mass, aspartame at 0.16 % by mass, and pectin at 1.3 % by
mass
[0046] Table 3 shows the compositions of the syrup types
contained in the resulting products and the calories thereof
per 100-ml product. Immediately after production and after
subsequent storage at 10 °C for 14 days, the same evaluation
was done according to the standards in Test Example 1. The
results are shown in Table 4. Table 4 additionally shows the
results of the comparative product 1.


[0049] As a consequence of the test, it is indicated that
in case of preparation using polydextrose and sugar,
specifically polydextrose and sugar at a blend ratio within
a range of 10 : 90 to 65 : 35 to adjust the calories of the resulting
products to a range of 40 to 58 kcal, the resulting fermented
milk products had great flavor and high stabilityof the quality.
In case of using pectin, alternatively, the resulting product
had a higher viscosity although the product had greater quality
stability than the products using polydextrose and sugar.
Therefore, the product had poor drinkability and deteriorated
light texture including refreshing texture and non-sticky
texture.
[0050] Example 2
Production of acidic milk drink (3):
Using a syrup type of the following composition containing
a combination of polydextrose and sugar, or a combination of
indigestible dextrin andsugar or a combination of polydextrose,
fructose and glucose to adjust the calorie of the resulting
acidic milk drink to 4 8 kcal, products 1 through 4 were obtained
by the same method as in Example 1. Table 5 shows the
compositions of the syrup types contained in the resulting
products and the calories thereof per 100-ml product.
Immediately after production and after subsequent storage at


10 oC for 14 days, the same evaluation was done according to
the standards in Test Example 1. The results are shown in Table
6. Herein, the syrup 8 was used in the product 1; the syrup
9, in the product 2; the syrup 10, in the product 3 and the
syrup 11, in the product 4. ,
[0051] Syrup compositions
Syrup 8: polydextrose at 19.4 % by mass, sugar at 2 6.2 %
by mass and aspartame at 0.16 % by mass
Syrup 9: indigestible dextrin at 19.4 % by mass, sugar
at 2 6.2 % by mass and aspartame at 0.16 % by mass
Syrup 10: polydextrose at 19.4 % by mass, fructose at
13.1 % by mass, glucose at 13.1 % by mass and aspartame at 0.16 %
by mass
Syrup 11: polydextrose at 19.4 % by mass and sugar at
26.2 %



[0054] As a consequence of Table 6, it was found that in case
of using a combination of polydextrose and sugar and a
combination of polydextrose, fructose and glucose in the syrup
types, fermentedmilk drinks with great flavor and goodstability
of the quality could be obtained and that the combination of
polydextrose and sugar achieved better flavor and higher
stability. In case of using a combination of indigestible
dextrin and sugar in the syrup, it was found that no great flavor
was observed and that the resultingphysico-chemical properties
after storage were unstable. Further, it was found that the
effect on product stability was sufficiently obtained from the
simple combination of polydextrose and sugar.
Industrial Applicability
[0055] The acidic milk drink of the invention can get improved
dispersion stability of milk protein even at a low SNF without
any use of other stabilizers and the like, because the acidic
milk drink contains polydextrose and sugar, so that the
aggregation and precipitation of milk protein are suppressed
to prevent the deterioration of the quality. Thus, the acidic

milk drink of the invention has excellent storage stability.
[0056] Additionally, the acidic milk drink of the invention
has such great flavor as light texture including refreshing
food texture and non-sticky texture, even when the calorie of
the whole acidic milk drink is reduced, compared with such acidic
milk drink using stabilizers and the like.

We Claim :
1. An acidic milk drink at a solids not fat (SNF) of 1.0 to 4.0 % by mass, containing
polydextrose and sugar in a weight ratio of 10:90 to 65:35.
2. An acidic milk drink as claimed in claim 1, having 167 to 243 kJ(40 to 58 kcal as the
claorie) per 100 ml.
3. An acidic milk drink as claimed in claim 1 or 2, substantially never containing other
stabilizers.
4. A method for producing an acidic milk drink comprising blending polydextrose and
sugar in a weight ratio of 10:90 to 65:35 in an acidic milk drink at a solids not fat (SNF)
of 1.0 to 4.0% by mass.
5. A method for preventing the deterioration of the quality of an acidic milk drink at a
solids not fat (SNF) of 1.0 to 4.0 by mass, comprising blending polydextrose and sugar
in a weight ratio of 10:90 to 65:35 in the acidic milk drink.


It is intended to provide an acidic milk drink with a favorable
flavor which has an excellent quality stability and a light
texture required for low calorie drinks even at a low milk solid
non-fat content in the acidic milk drink. Namely, an acidic
milk drink characterizedby containingpolydextrose and sucrose
at a solid non-fat milk content of 1.0 to 4.0% by mass.

Documents:

03724-kolnp-2006 abstract.pdf

03724-kolnp-2006 claims.pdf

03724-kolnp-2006 correspondence others.pdf

03724-kolnp-2006 description (complete).pdf

03724-kolnp-2006 form-1.pdf

03724-kolnp-2006 form-3.pdf

03724-kolnp-2006 form-5.pdf

03724-kolnp-2006 international publication.pdf

03724-kolnp-2006 international search report.pdf

03724-kolnp-2006 others.pdf

03724-kolnp-2006 pct others.pdf

03724-kolnp-2006 priority document.pdf

03724-kolnp-2006-assignment.pdf

03724-kolnp-2006-correspondence-1.1.pdf

03724-kolnp-2006-form-3-1.1.pdf

03724-kolnp-2006-g.p.a.pdf

3724-KOLNP-2006-ABSTRACT 1.1.pdf

3724-KOLNP-2006-AMANDED CLAIMS.pdf

3724-KOLNP-2006-AMANDED PAGES OF SPECIFICATION.pdf

3724-KOLNP-2006-FORM 1 1.1.pdf

3724-kolnp-2006-form 18.pdf

3724-KOLNP-2006-FORM 2.pdf

3724-KOLNP-2006-FORM 3 1.1.pdf

3724-KOLNP-2006-FORM-27.pdf

3724-KOLNP-2006-OTHERS 1.1.pdf

3724-KOLNP-2006-REPLY TO EXAMINATION REPORT.pdf

3724-konlp-2006-assignment.pdf

3724-konlp-2006-correspondence.pdf

3724-konlp-2006-examination report.pdf

3724-konlp-2006-form 18.1.pdf

3724-konlp-2006-form 3.pdf

3724-konlp-2006-form 5.pdf

3724-konlp-2006-gpa.pdf

3724-konlp-2006-granted-abstract.pdf

3724-konlp-2006-granted-claims.pdf

3724-konlp-2006-granted-description (complete).pdf

3724-konlp-2006-granted-form 1.pdf

3724-konlp-2006-granted-form 2.pdf

3724-konlp-2006-granted-specification.pdf

3724-konlp-2006-others.pdf

3724-konlp-2006-reply to examination report.pdf


Patent Number 249636
Indian Patent Application Number 3724/KOLNP/2006
PG Journal Number 44/2011
Publication Date 04-Nov-2011
Grant Date 31-Oct-2011
Date of Filing 11-Dec-2006
Name of Patentee KABUSHIKI KAISHA YAKULT HONSHA
Applicant Address 1-19, HIGASHI-SHINBASHI 1-CHOME, MINATO-KU TOKYO 105-8660
Inventors:
# Inventor's Name Inventor's Address
1 NAKANO MASATOSHI C/O KABUSHIKI KAISHA YAKULT HONSHA 1-19, HIGASHI-SHINBASHI 1-CHOME, MINATO-KU TOKYO 105-8660
2 AKAHOSHI, RYOICHI C/O KABUSHIKI KAISHA YAKULT HONSHA 1-19, HIGASHI-SHINBASHI 1-CHOME, MINATO-KU TOKYO 105-8660
3 KOBAYASHI, YUKIKO C/O KABUSHIKI KAISHA YAKULT HONSHA 1-19, HIGASHI-SHINBASHI 1-CHOME, MINATO-KU TOKYO 105-8660
PCT International Classification Number A23C 9/13
PCT International Application Number PCT/JP2005/009399
PCT International Filing date 2005-05-24
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 2004-157133 2004-05-27 Japan