| 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 | 从韩国传统酒曲中分离出的用于制造面包的新型本地天然酵母以及本地天然乳酸菌 | CN201580003913.1 | 2015-12-30 | CN106414710A | 2017-02-15 | 朴正吉; 李千容; 沈相民; 郑文咏; 宋成奉; 金柄澈; 徐镇浩; 韩南洙; 洪性钟 |
| 本发明涉及从韩国传统酒曲分离出的作为新型本地天然酵母的酿酒酵母(Saccharomyces cerevisiae)SPC-SNU 70-1(KCTC 12776BP)、作为新型本地天 然乳酸 菌的短乳杆菌(Lactobacillus brevis)SPC-SNU 70-2(KCTC 12777BP)、弯曲乳杆菌(Lactobacillus curvatus)SPC-SNU 70-3(KCTC 12778BP)以及旧金 山 乳 杆 菌( L a c t o b a c i l l u s sanfranciscensis)SPC-SNU 70-4(KCTC 12779BP)。 | ||||||
| 2 | 血瘀体质医学配方食品 | CN201510161141.6 | 2015-04-08 | CN104996989A | 2015-10-28 | 陈昕; 秦孝发; 吴灿; 胡安然; 蔡缨 |
| 本发明属于药食同源类配方与新资源食品技术领域，具体是提供了供血瘀体质患者食用的医学配方食品、特定医学配方食品或非特定医学方食品；该配方根据《特殊医学用途配方食品通则》的要求，结合血瘀体质患者的体质特征，根据传统中医精髓理论合理配伍多种“药食同源”之中药,采用多种经预水解SBE技术提取药食两用的中药提取物精华、多种微胶囊化的益生菌以及生物酶解提取的短肽、益生元、氨基酸、碳水化合物、有保健功能的油脂、多种维生素及矿物质一起混合等工艺加工制成，不仅可作为单一营养来源满足血瘀体质患者的营养需求，还起到了活血化瘀、行气活血、祛瘀止痛、温阳活血及增强免疫力的功效。 | ||||||
| 3 | 枸杞复合保健酵素及其制备方法 | CN201510165681.1 | 2015-04-09 | CN104824548A | 2015-08-12 | 周学义; 朱文昭; 党俊翔 |
| 本发明公开了枸杞复合保健酵素及其制备方法，其原料组成为枸杞1-16份、红枣0-12份、甘草0-1份、黑米0-4份、白扁豆0-2份、燕麦0-5份、苦荞0-5份、决明子0-3份、菊花0-1份、蜂蜜若干、砂糖若干份、果葡糖浆若干、低聚糖若干份。枸杞、红枣经过打浆，菊花甘草进行浸提，谷物经浸泡蒸煮，接种米曲霉、马克斯克鲁维酵母发酵后磨浆，混合液杀菌后接种乳酸菌进行密闭保温发酵而成枸杞复合保健酵素。由枸杞复合保健酵素原液可以制得枸杞复合保健酵素浓浆、酵素膏、酵素粉，由酵素粉可以制得枸杞复合保健酵素泡腾片、颗粒冲剂、咀嚼片、含片、胶囊等产品。 | ||||||
| 4 | 一种加强宠物猫肠道健康的猫粮 | CN201611207846.8 | 2016-12-23 | CN106858115A | 2017-06-20 | 蒲连震; 马亮; 马宏叙 |
| 本发明涉及一种猫粮，具体涉及一种加强宠物猫肠道健康的猫粮添加剂，该猫粮由以下重量份数的原料组成得到，发酵膨化鱼肉、发酵膨化鸡肉、发酵膨化稻壳、改性黑豆粉、复合蔬果粉、黄酮糖苷混合得到。本发明的有益效果在于，本发明猫粮选材成本较低，除能够满宠物猫日常生长营养需求外，还能较好的调理和维持宠物猫的肠道健康，有效预防宠物猫养殖期间腹泻发生率，并能显著降低宠物猫粪便中氨浓度，降低宠物猫异味散发浓度。 | ||||||
| 5 | 冠心病的医学配方食品 | CN201610233664.1 | 2016-04-15 | CN105852101A | 2016-08-17 | 谢洪智; 马方; 何书励; 刘鹏举; 胡安然 |
| 本发明属于药食同源类配方与新资源食品技术领域，具体是提供了供冠心病的医学配方食品、特定医学配方食品或非特定医学方食品；该配方根据《特殊医学用途配方食品通则》的要求，结合冠心病患者的体质特征，根据传统中医精髓理论合理配伍多种“药食同源”之中药，采用半仿生提取法提取药食两用的中药提取物精华、多种微胶囊化的益生菌以及生物酶解提取的短肽、益生元、氨基酸、碳水化合物、有保健功能的油脂、多种维生素及矿物质一起混合等工艺加工制成，不仅可作为单一营养来源满足冠心病患者的营养需求，还起到了抗衰老、抗菌抗炎、镇静、扩张血管、降低血压、降低血糖及增强免疫力的功效。 | ||||||
| 6 | 痰湿体质医学配方食品 | CN201510171572.0 | 2015-04-13 | CN105029403A | 2015-11-11 | 陈昕; 秦孝发; 吴灿; 胡安然; 蔡缨 |
| 本发明属于药食同源类配方与新资源食品技术领域，具体是提供了供痰湿体质患者食用的医学配方食品、特定医学配方食品或非特定医学方食品；该配方根据《特殊医学用途配方食品通则》的要求，结合痰湿体质患者的体质特征，根据传统中医精髓理论合理配伍多种“药食同源”之中药,采用多种经预水解SBE技术提取药食两用的中药提取物精华、多种微胶囊化的益生菌以及生物酶解提取的短肽、益生元、氨基酸、碳水化合物、有保健功能的油脂、多种维生素及矿物质一起混合等工艺加工制成，不仅可作为单一营养来源满足痰湿体质患者的营养需求，还起到了健脾益气、燥湿利水、清热排脓、生津益肺，补肾涩精、补脾养胃及增强免疫力功效。 | ||||||
| 7 | 脾胃虚寒医学配方食品 | CN201510168079.3 | 2015-04-10 | CN105029399A | 2015-11-11 | 陈昕; 秦孝发; 吴灿; 胡安然; 蔡缨 |
| 本发明属于药食同源类配方与新资源食品技术领域，具体是提供了供脾胃虚寒患者食用的医学配方食品、特定医学配方食品或非特定医学方食品；该配方根据《特殊医学用途配方食品通则》的要求，结合脾胃虚寒患者的体质特征，根据传统中医精髓理论合理配伍多种“药食同源”之中药,采用多种经预水解SBE技术提取药食两用的中药提取物精华、多种微胶囊化的益生菌以及生物酶解提取的短肽、益生元、氨基酸、碳水化合物、有保健功能的油脂、多种维生素及矿物质一起混合等工艺加工制成，不仅可作为单一营养来源满足脾胃虚寒患者的营养需求，还起到了理气温里、行气止痛、暖脾止泻、消积化滞、温脾止泻、渗湿利水及增强免疫力功效。 | ||||||
| 8 | 慢性阻塞性肺疾病特定全营养配方食品 | CN201510198872.8 | 2015-04-24 | CN104996994A | 2015-10-28 | 胡安然; 陈昕; 吴灿; 王慧 |
| 本发明属于药食同源类配方与新资源食品技术领域，具体是提供了慢性阻塞性肺疾病特定全营养配方食品；该配方根据《特殊医学用途配方食品通则》的要求，结合慢性阻塞性肺疾病患者的体质特征，根据传统中医精髓理论合理配伍多种“药食同源”之中药,采用多种经预水解SBE技术提取药食两用的中药提取物精华、多种微胶囊化的益生菌以及生物酶解提取的短肽、益生元、氨基酸、碳水化合物、有保健功能的油脂、多种维生素及矿物质一起混合等工艺加工制成，不仅可作为单一营养来源满足慢性阻塞性肺疾病患者的营养需求，还起到了健脾益肺、清热解毒、补中益气、化痰止咳、补肺清热及防治慢性阻塞性肺疾病的功效。 | ||||||
| 9 | 阴虚体质医学配方食品 | CN201510171586.2 | 2015-04-13 | CN104996993A | 2015-10-28 | 陈昕; 秦孝发; 吴灿; 胡安然; 蔡缨 |
| 本发明属于药食同源类配方与新资源食品技术领域，具体是提供了供阴虚体质患者食用的医学配方食品、特定医学配方食品或非特定医学方食品；该配方根据《特殊医学用途配方食品通则》的要求，结合阴虚体质患者的体质特征，根据传统中医精髓理论合理配伍多种“药食同源”之中药,采用多种经预水解SBE技术提取药食两用的中药提取物精华、多种微胶囊化的益生菌以及生物酶解提取的短肽、益生元、氨基酸、碳水化合物、有保健功能的油脂、多种维生素及矿物质一起混合等工艺加工制成，不仅可作为单一营养来源满足阴虚体质患者的营养需求，还起到了补血滋阴、养阴润燥、润肺生津、清心安神、清热解表、健脾养胃及增强免疫力功效。 | ||||||
| 10 | Mixture of lactic bacteria for the preparation of gluten free baked products | US14622587 | 2015-02-13 | US09560854B2 | 2017-02-07 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 11 | MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | US14622587 | 2015-02-13 | US20150216185A1 | 2015-08-06 | Giammaria GIULIANI; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 12 | Method of preserving meat products and microorganisms for the stabilization of meat products | US275920 | 1988-11-25 | US4886673A | 1989-12-12 | Walter P. Hammes |
| Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stable product. The microorganisms Lactobacillus curvatus DSM 4265, Micrococcus varians DSM 4263, and Debaryomyces hanseneii DSM 4260 lead to the desired results. | ||||||
| 13 | Mixture of lactic bacteria for the preparation of gluten free baked products | US12374246 | 2007-07-03 | US09237753B2 | 2016-01-19 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 14 | MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | US12374246 | 2007-07-03 | US20100055238A1 | 2010-03-04 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 15 | Novel non-antibiotic strategy against OGIP infections based on an activated cereal product or ferric quinate | US12068971 | 2008-02-13 | US20090285794A1 | 2009-11-19 | Thomas Boren; Göran Hallmans; Per Aman |
| The present invention refers to a non-antibiotic therapeutic strategy for inhibiting oro-gastro-intestinal infections and pathogens in general and particularly Heliobacter pylori adherence and colonization in the gastrointestinal channel and preventing or relieving associated oro-gastro-intestinal disease. The invention relates to methods and products based on an active cereal product or ferric quinate. The invention is also applicable to other oro-gastro-intestinal pathogens in both humans and animals. | ||||||
| 16 | Mixture of lactic acid bacteria for the preparation of baked products of gluten-free | JP2009520133 | 2007-07-03 | JP2009543576A | 2009-12-10 | ゴベッティ、マルコ; ジュリアーニ、ジャムマリア; アンジェリス、マリア デ; カニュ、ラファエッラ ディ; ベネドゥースィ、アンナ; ルイージ、アントネッラ |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 17 | MIXTURE OF LACTIC ACID BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | EP07805691.8 | 2007-07-03 | EP2046944B1 | 2012-09-19 | GIULIANI, Giammaria; BENEDUSI, Anna; DI CAGNO, Raffaella; DE ANGELIS, Maria; LUISI, Antonella; GOBBETTI, Marco |
| 18 | Zur Stabilisierung von Fleischwaren geeignete Mikroorganismen | EP88118872.6 | 1988-11-11 | EP0321692A3 | 1990-01-10 | Hammes, Walter P. |
Bei der Pökelung von Fleischwaren werden verschiedene Mikroorganismen eingesetzt. Durch die vorliegende Erfindung sollen neue Mikroorganismen zur Verfügung gestellt werden, die in kurzer Zeit zu einem besonders reinen und angenehmen Aroma, zu einer einwandfreien Pökelfarbe und einer haltbaren Ware führen. Die Mikroorganismen Stabilisierung von Fleischwaren. |
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| 19 | NATURAL LACTIC ACID BACTERIA ISOLATED FROM KOREAN TRADITIONAL NURUK TO BE USED FOR BAKERY | US15527344 | 2015-12-30 | US20170332648A1 | 2017-11-23 | ChungKil PARK; CheonYong LEE; SangMin SHIM; MoonYoung JUNG; SeongBong SONG; ByeongCheol KIM; JinHo SEO; NamSoo HAN; SungJong HONG |
| Provided is Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk. | ||||||
| 20 | NATURAL YEAST AND LACTIC ACID BACTERIA ISOLATED FROM KOREAN TRADITIONAL NURUK TO BE USED FOR BAKERY | US15108393 | 2015-12-30 | US20170223971A1 | 2017-08-10 | ChungKil PARK; CheonYong LEE; SangMin SHIM; MoonYoung JUNG; SeongBong SONG; ByeongCheol KIM; JinHo SEO; NamSoo HAN; SungJong HONG |
| Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean yeasts isolated from traditional Korean nuruk. | ||||||
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