| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 一种再生奶酪及其制备方法 | CN201510940946.0 | 2015-12-16 | CN105558073A | 2016-05-11 | 王铁军; 史寒琴; 惠建明 |
| 本发明提供一种再生奶酪配方，所述主要配方成分为高脂肪动物乳，28～64％；发酵剂，5％～10％；凝乳酶，5％～10％；抗性糊精，10～20％；卵磷脂，0.2～1.0％；γ-氨基丁酸，0.05～0.30％；茶氨酸，0.05～0.30％；稳定剂，0.05～0.30％；抑菌剂，0.05～0.30％；以及，水，15～30％。还提供了与该配方相应的制备方法，通过特定的配方设计及相应的制备方法，使加入的γ-氨基丁酸及茶氨酸既不影响再生奶酪的丝滑感，还能起到放松心情的作用；采用该配方制成的再生奶酪，掩盖了γ-氨基丁酸和茶氨酸特有的不好风味，并且不影响再生奶酪本身的口感和风味；γ-氨基丁酸和茶氨酸能赋予再生奶酪舒缓紧张压力，放松心情等功效，特别适合工作压力大，生活节奏快的青年白领人群。 | ||||||
| 2 | 溶菌酶-壳聚糖膜 | CN200780041873.5 | 2007-09-17 | CN101535041A | 2009-09-16 | 赵艳云; 朴首一; 马克·A·达埃舍尔 |
| 本公开一方面涉及一种复合膜，其包含结合在壳聚糖聚合物基质内的溶菌酶。另一方面，公开了一种膜，其包含壳聚糖和以壳聚糖重量计大约10到大约200重量％的溶菌酶。还公开了制造该膜的方法，包括将壳聚糖和溶菌酶溶解或分散在水性介质中，产生成膜溶液或分散液；将成膜溶液或分散液施加于基体表面；和使成膜溶液或分散液转变成膜。在特别有用的应用中，该膜是用于食品的抗微生物保护剂。 | ||||||
| 3 | 抗微生物组合物以及其在食品保存中的用途 | CN201480042100.9 | 2014-07-31 | CN105451573A | 2016-03-30 | 菲利普·范托尔努特; 约翰·德卡泰勒 |
| 本发明涉及可以用于食品保存的抗微生物组合物。根据本发明的组合物是基于乳过氧化物酶系统(LPS)，并且包含非常低浓度的乳过氧化物酶、葡萄糖氧化酶、硫氰酸根、以及可选的葡萄糖。本发明还涉及这种组合物、尤其是与热处理协同组合用于食品保存的用途、用于食品保存的方法以及包含这些组合物的食品。 | ||||||
| 4 | 用于乳酪的箔熟化的方法 | CN201080008251.4 | 2010-02-16 | CN102316747B | 2013-11-20 | 克里斯蒂安·约翰内斯·赫夫特; 弗迪南得·桑朵斯·乔则夫·里简·范; 雅各布斯·斯塔克; 艾伯特-乔·维斯; 约翰斯安·克里吉斯曼 |
| 本发明涉及制备箔熟化乳酪的方法，所述方法包括(i)将盐渍乳酪引入乳酪熟化包装中，所述包装含有用于接收乳酪的开口，(ii)闭合所述包装，和(iii)熟化乳酪，所述方法特征在于，所述乳酪熟化包装包含经下述抗微生物组合物涂敷的热塑性膜，所述抗微生物组合物包含粘合剂和至少一种抗微生物化合物，其中(a)粘合剂膨胀、软化或溶解于在乳酪熟化期间从乳酪释放的水中，(b)抗微生物组合物成为由于熟化而变得存在于外部乳酪表面和所述包装之间的水相的一部分，(c)抗微生物化合物能够在水相中移动，和(d)抗微生物化合物被转移至外部乳酪表面。 | ||||||
| 5 | 迷迭香乳 | CN201610891185.9 | 2016-10-13 | CN106490156A | 2017-03-15 | 张文 |
| 一种乳，含有迷迭香花、叶、茎、根或果实中提取的物质，溶于乳类食品(其中包括液态乳、乳粉、炼乳、乳脂肪、乳酪、乳冰淇淋以及乳酸菌等其他乳制品种类)的一种迷迭香乳。利用乳是一种最好的溶媒的特性，将迷迭香的有效成分送达到人体心脏、大脑等器官，有助于充分发挥迷迭香的防治人体微循环疾病的作用。迷迭香提取物还具有抗氧化、抑菌防腐的作用。 | ||||||
| 6 | 具有抗真菌性的乳杆菌属菌株 | CN201380032610.3 | 2013-05-21 | CN104797705A | 2015-07-22 | C.本菲德特; H.U.莫根斯特恩 |
| 本发明涉及新的乳杆菌(Lactobacillus)菌株以及制备物和组合物，诸如仅具有乳杆菌或与丙酸杆菌(Propzonzbacterium)属的细菌组合的发酵培养液、保护性培养物、最终食物或饲料产品。本发明还涉及通过使用这些新的乳杆菌菌株来控制污染物诸如细菌、酵母或霉菌的生长的方法。 | ||||||
| 7 | 用于乳酪的箔熟化的方法 | CN201080008251.4 | 2010-02-16 | CN102316747A | 2012-01-11 | 克里斯蒂安·约翰内斯·赫夫特; 弗迪南得·桑朵斯·乔则夫·里简·范; 雅各布斯·斯塔克; 艾伯特-乔·维斯; 约翰斯安·克里吉斯曼 |
| 本发明涉及制备箔熟化乳酪的方法，所述方法包括(i)将盐渍乳酪引入乳酪熟化包装中，所述包装含有用于接收乳酪的开口，(ii)闭合所述包装，和(iii)熟化乳酪，所述方法特征在于，所述乳酪熟化包装包含经下述抗微生物组合物涂敷的热塑性膜，所述抗微生物组合物包含粘合剂和至少一种抗微生物化合物，其中(a)粘合剂膨胀、软化或溶解于在乳酪熟化期间从乳酪释放的水中，(b)抗微生物组合物成为由于熟化而变得存在于外部乳酪表面和所述包装之间的水相的一部分，(c)抗微生物化合物能够在水相中移动，和(d)抗微生物化合物被转移至外部乳酪表面。 | ||||||
| 8 | ナチュラルチーズ | JP2009270343 | 2009-11-27 | JP5754793B2 | 2015-07-29 | 冠木 敏秀; 瀬戸 泰幸; 近藤 浩; 川▲崎▼ 功博 |
| 9 | Solubilization and methods for their preparation of the preservative | JP2008557603 | 2007-01-08 | JP5031777B2 | 2012-09-26 | ダリウシュ・ベーナム |
| 10 | Inhibition of food pathogens by hop acid | JP51124993 | 1993-10-26 | JP2731632B2 | 1998-03-25 | MIRISU JEIMUZU AARU; SUHENDERU MAAKU JEI |
| 11 | Production of antifungal product and growth inhibition of fungus | JP16249089 | 1989-06-23 | JPH02117389A | 1990-05-01 | PIITAA EI BANDENBAAGU; BUREA ESU KUNKA |
| PURPOSE: To obtain a new metabolite of antifungal (yeast or mold) properties from a Pediococcus species by incubating a living cell of the Pediococcus species strain in a growth medium in the presence of an antifungal product inhibiting the growth of Penicillium oxalicum as a standard strain. CONSTITUTION: A Pediococcus precies is incubated by using MRS agar and placing the Pediococcus precies in a 1.0 cm circle region on the surface of the agar at 35°C for 18 hr. The incubating flat plate is covered with MRS soft agar 8 ml containing 10 5 spores/ml Penicillium oxalicum. On the other hand, a suspension of fungi spores is formed by using aseptic distilled water to have 0.1 absorbance at 530 nm wave length. Further, the inhibiting region surrounding the each 1 cm circle incubating region is detected. The detected result shows that Pediococcus acidilactici ATCC 25742 is the most superior producer of an antifungal product as shown in the table 1. Pediococcus pentosaceus also produces a good amount of the antifungal product. COPYRIGHT: (C)1990,JPO | ||||||
| 12 | 천연발효식품 유래 치즈 곰팡이의 생육억제에 효과가 있는 유산균 및 그 제조방법 | KR1020120118253 | 2012-10-24 | KR1020140052295A | 2014-05-07 | 정후길; 허창기; 최희영; 박종혁; 오현희; 김경희; 오전희; 양희선; 이승구; 최하늘 |
| The present invention provides lactic acid bacteria which is separated from a naturally fermented food and is effective in suppressing the growth of cheese molds. In particular, the lactic acid bacteria are produced by the steps of: triturating kimchi; obtaining kimchi filtrate by filtering the triturated kimchi; diluting the kimchi filtrate; separating the lactic acid bacteria by smearing and culturing the diluted kimchi filtrate; and contacting and culturing the separated lactic acid bacteria on a badge. | ||||||
| 13 | Cheeses and method for producing the same | JP2010194642 | 2010-08-31 | JP2012050375A | 2012-03-15 | UCHIDA TOSHIAKI; KANENO NAOKI; KONDO HIROSHI |
| PROBLEM TO BE SOLVED: To provide cheeses excellent in preservability, and to provide a method for producing the same.SOLUTION: The method for producing the cheeses includes bringing raw material cheeses into contact with a glycerol solution so as to bring the water activity to 0.30-0.94. A method for bringing raw material cheeses into contact with a glycerol solution, includes a "spraying method" of spraying a glycerol solution to raw material cheeses, and a "painting method" of painting raw material cheeses into a glycerol solution, besides a "soaking method" of directly soaking raw material cheeses in a glycerol solution. Since the water activity of raw material cheeses decreases owing to glycerine action, the cheeses excellent in preservability and distributable at normal temperature are obtained. | ||||||
| 14 | Chitosan - lysozyme film | JP2009528330 | 2007-09-17 | JP2010504226A | 2010-02-12 | ヤンユン チャオ; マーク エー． デシェル; ス−イル パーク |
| 本明細書における開示の一つの局面は、キトサンポリマーマトリックス内に組み込まれているリゾチームを含む複合フィルムを検討する。 別の局面では、キトサンと、キトサンの重量に基づいた約10〜約200重量％のリゾチームとを包含するフィルムが開示されている。 また、キトサンとリゾチームを水性媒質に溶解または分散して被膜形成溶液または分散体を得る段階；被膜形成溶液または分散体を基材表面に適用する段階；および被膜形成溶液または分散体をフィルムに変換する段階を包含する、フィルムの作製方法が開示されている。 特に有用な適用において、フィルムは、食品の抗菌保護剤である。 | ||||||
| 15 | Storing method of foods and stored foods | JP12330897 | 1997-04-25 | JPH10295346A | 1998-11-10 | NAKANISHI KOICHI; YOSHIDA FUMIKO |
| PROBLEM TO BE SOLVED: To provide a storing method of foods increasing the shelf life of foods, excellent in safety, capable of storing foods without giving undesirable effects on flavor, physical properties of foods, by adding a fatty acid mono-ester of polyglycerin highly containing mono-ester in the production process of foods. SOLUTION: Foods are stored adding the fatty acid mono-ester of polyglycerin such as di-, tri-, tetra-, penta-, etc., containing at least 50 wt.% of mono-ester of glycerin. The fatty acid composing the polyglycerin fatty acid mono-ester consists of one or more kind of fatty acids preferably selected from among caprylic acid, capric acid, lauric acid, myristic acid, and the total amount of them is preferably above 70%. COPYRIGHT: (C)1998,JPO | ||||||
| 16 | Production method and the growth inhibition method of fungi of the anti-fungal product | JP16249089 | 1989-06-23 | JPH0748997B2 | 1995-05-31 | エイ バンデンバーグ ピーター; エス クンカ ブレア |
| A method for producing a novel antifungal product from a Pediococcus species is described. The preferred product (AFP) comprises a compound which contains valine and lactic acid and has a molecular weight of less than about 500 daltons. The product (AFP) is particularly useful in retarding fungal growth in foods and other materials in need thereof. | ||||||
| 17 | Method for manufacturing yeast- and fungus-inhibiting product | JP16485588 | 1988-07-01 | JPS6486883A | 1989-03-31 | PIITAA EI BANDENBAAKU; SUTEFUEN DABURIYUU KINGU |
| A method for producing a novel yeast and mold inhibiting products (FIC) from a Lactobacillus, particularly a Lactobacillus casei having the yeast and mold producing characteristics of Lactobacillus casei var. rhamnosus NRRL-B-15972 is described. The products (FIC) are particularly useful in retarding yeast and mold growth in foods and other materials in need thereof. | ||||||
| 18 | JPH0116818B2 - | JP2859277 | 1977-03-17 | JPH0116818B2 | 1989-03-27 | UENO RYUZO; MATSUDA TOSHIO; INAMINE SHIGEO |
| Sorbic acid-containing powder or granules free from scatterability and rapidly soluble in water consisting of 5-90% by weight of finely divided sorbic acid with particle diameter of 50 mu or less, 10-95% by weight of an easily water-soluble substance which is a solid at normal temperature and 0-2% by weight of hydrophilic surface active agent, characterized by having particle diameter of 300 mu or more. The above sorbic acid-containing powder or granules can be obtained by drying after making powder or granules having particle diameter of 300 mu or more from a mixture consisting of finely divided sorbic acid with particle diameter of 50 mu or less, an easily water-soluble substance which is solid at normal temperature, water and/or an aqueous organic solvent and optionally, a hydrophilic surface active agent, or by making powder or granules having particle diameter of 300 mu or more from the dry mixture after drying said mixture. | ||||||
| 19 | チーズ類及びその製造方法 | JP2010194642 | 2010-08-31 | JP5695370B2 | 2015-04-01 | 内田 俊昭; 金野 直樹; 近藤 浩 |
| 20 | Natural cheese | JP2009270343 | 2009-11-27 | JP2011109984A | 2011-06-09 | KAMURAGI TOSHIHIDE; SETO YASUYUKI; KONDO HIROSHI; KAWASAKI ISAHIRO |
| <P>PROBLEM TO BE SOLVED: To provide a pasteurized natural cheese which maintains lactic acid bacteria in the high viable cell number, even when preserved for a long period, and to provide a method for producing the same. <P>SOLUTION: The method for producing the pasteurized natural cheese includes mixing raw materials, thermally pasteurizing the mixture to deactivate microorganisms and enzymes originated from the raw materials, cooling the treated mixture in such an extent that lactic acid bacteria having healthy effects do not die out, and then adding and mixing the lactic acid bacteria. The obtained pasteurized natural cheese leaves the lactic acid bacteria in the high viable cell number, even when preserved for a long period, and little causes the change of a flavor due to ageing and the production of acids. <P>COPYRIGHT: (C)2011,JPO&INPIT | ||||||
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