| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | SOY MILK FERMENTED SUBSTANCE | US14782112 | 2014-04-02 | US20160044931A1 | 2016-02-18 | Daisuke KANEKO; Kenji AOYAMA; Engels WIM; Wegkamp ARNO; Kingma FEDDE |
| [Problem to Be Solved] A present invention provides a soy milk fermented substance with a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.[Means for Solving the Problem] The problem is solved by a soy milk fermented substance obtained by using a lactic acid bacteria mixture starter including: Streptococcus thermophilus which is capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in soy milk; and Lactobacillus debrueckii subsp. bulgaricus which is capable of accumulating 0.4 g/L of D-lactic acid in the fermented substance when inoculated and cultured in soy milk. | ||||||
| 162 | 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. | ||||||
| 163 | PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT | US14763030 | 2013-01-25 | US20150320061A1 | 2015-11-12 | Françoise Warin; Paola Flabbi; François Corret; Almuden Bilbao; Denis Paquet; Pascal Crepel; Laurent Marchal |
| The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step. | ||||||
| 164 | SOLID FERMENTED SOY MILK PRODUCT AND PROCESS FOR MANUFACTURING SAME | US14648820 | 2014-01-08 | US20150296823A1 | 2015-10-22 | Norihiko TSUCHIMOTO |
| The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria. | ||||||
| 165 | Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood | US14660971 | 2015-03-18 | US20150272145A1 | 2015-10-01 | Hungwei Lin |
| A method for preparing raw meat or raw seafood that is resistant to spoilage, comprising: a) incubating a solution comprising a population of non-pathogenic psychrotrophic lactic acid bacteria under conditions and for a period of time sufficient to enable growth of the bacterial population to form a bacterial culture capable of preventing spoilage; b) adding a saccharide to the bacterial culture and incubating the bacterial culture at a temperature of from 1 to 4° C., wherein the saccharide is present in an amount sufficient to achieve bacteriostasis of the bacterial culture; admixing the bacterial culture formed in step b) with the raw meat or raw seafood, wherein the bacteriostatic bacterial culture is present in an amount of from 1 to 20 weight % based on the total weight of the composition. | ||||||
| 166 | Composition for preventing inflammations | US13821284 | 2011-09-08 | US09095604B2 | 2015-08-04 | Shuji Ikegami; Seiya Makino; Takayuki Toshimitsu; Hiroyuki Itoh; Atsuhito Nakao |
| The purpose of the present invention is to provide a probiotic(s) which can activate an aromatic hydrocarbon receptor (AhR) and can consequently prevent inflammatory damage in the digestive tract. The present invention relates to; a probiotic(s) capable of activating an AhR; an anti-inflammatory agent comprising the probiotic(s); an orally ingestible composition containing the anti-inflammatory agent; and a method for screening for the probiotic(s). | ||||||
| 167 | PROBIOTIC OR SYMBIOTIC GELLED PRODUCTS AND METHOD FOR THE PRODUCTION THEREOF | US14230493 | 2012-09-27 | US20150010674A1 | 2015-01-08 | Maria Jose Frutos Fernandez; Estefania Valero Cases |
| The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product. | ||||||
| 168 | TEXTURIZING LACTIC ACID BACTERIA STRAINS | US13880620 | 2011-10-21 | US20130344199A1 | 2013-12-26 | Annette Kibenich; Kim Ib Soerensen; Eric Johansen |
| The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics. | ||||||
| 169 | COMPOSITION FOR PREVENTING INFLAMMATIONS | US13821284 | 2011-09-08 | US20130302844A1 | 2013-11-14 | Shuji Ikegami; Seiya Makino; Takayuki Toshimitsu; Hiroyuki Itoh; Atsuhito Nakao |
| The purpose of the present invention is to provide a probiotic(s) which can activate an aromatic hydrocarbon receptor (AhR) and can consequently prevent inflammatory damage in the digestive tract. The present invention relates to; a probiotic(s) capable of activating an AhR; an anti-inflammatory agent comprising the probiotic(s); an orally ingestible composition containing the anti-inflammatory agent; and a method for screening for the probiotic(s). | ||||||
| 170 | PROBIOTICS FOR DIETARY DAIRY PRODUCT | US13557597 | 2012-07-25 | US20130236600A1 | 2013-09-12 | Daniela Peneva; Nikola Aleksandrov |
| The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus. | ||||||
| 171 | METHOD FOR MAKING CHEESE | US12596961 | 2008-04-17 | US20100178387A1 | 2010-07-15 | Marie-Claude Bezenger; Ilka Eppert; Niels Kristian Soerensen; Erik Hoeier; Anne-Gaelle Le Tual; Mikkel Laust Broe |
| The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese. | ||||||
| 172 | 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. | ||||||
| 173 | FERMENTED MILK FOR SKIN IMPROVEMENT AND/OR TREATMENT AND PROCESS FOR PRODUCING THE SAME | US12521221 | 2006-12-26 | US20100015110A1 | 2010-01-21 | Hiroshi Kano; Teruyuki Noma; Shuji Ikegami; Hiroyuki Ito; Kakuhei Isawa |
| 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 Streptococcus thermophilus OLS3059 in skin improvement and/or treatment; a composition for skin improvement and/or treatment comprising Streptococcus thermophilus OLS3059 and/or a culture thereof; food and drink comprising the composition; fermented milk for skin improvement and/or treatment prepared by using Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059; and the fermented milk for skin improvement and/or treatment further comprising collagen peptide and/or ceramide. | ||||||
| 174 | Compositions For Preventing Or Treating Arthritis Comprising Lactic Acid Bacteria and Collangen As Active Ingredients | US12091257 | 2006-09-22 | US20090028840A1 | 2009-01-29 | Sin Hyeog Im; Jae Seon So; Hwa Joong Yi |
| The present invention relates to a composition for preventing or treating arthritis, which comprises a lactic acid bacterium and collagen as major active ingredients. The present composition shows excellent prevention or treatment efficacies on arthritis of animal models. In addition, since the active ingredients used in the composition of this invention have been recognized to be safe to human, the present composition has considerable safety with enhanced immunomodulatory effect in patients with arthritis. | ||||||
| 175 | Synbiotic product and it's application as a carrier of natural bioactive substances in functional food additives | US10582747 | 2004-12-10 | US20070166433A1 | 2007-07-19 | Daniela Peneva; Nikola Alexandrov |
| It used as carrier of bioactive substances of natural origin like dry herb extracts or combinations thereof, other vegetable products as essential oils, fruit concentrates, animal products as bee products, added to vitamins combinations, said product ensuring bacteria proliferation and growth when stored and after intake. The bioactive products can be stored for period 2 to 3 years without the probiotic losing its activity. In the gastroinitestinal tract they can colonize supplying the body with useful substances resulting from their metabolism ensuring fast transportation of bioactive substances to body's cells. It contains low-lactose sour-milk product, low-lactose hydrolyzate with more than 95% degraded milk casein, saccharose, pectin, full-cream or skimmed low-lactose cow's milk fermented using selected strains of Lactobacillus delbrueckii subsp. bulgaricus, and additionally lyophilized monoculture of Lactobacillus delbrueckii subsp. bulgaricus or lyophilized mixture of monocultures of Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus lactis and dextrose. | ||||||
| 176 | 피부 개선용 및/또는 치료용의 발효유와 그 제조 방법 | KR1020137032705 | 2006-12-26 | KR101598039B1 | 2016-02-26 | 가노,히로시; 노마,데루유키; 이케가미,슈지; 이토,히로유키; 이사와,가쿠헤이 |
| 본원발명은천연물유래로안전성이높고, 또한피부개선효과및/또는치료효과가높으며, 제조특성이좋은유산균을함유하는조성물및 발효유를제공하는것이며, 피부개선및/또는치료에사용되는서모필러스균 OLS3059(Streptococcus thermophilus OLS3059)의용도, 서모필러스균 OLS3059(Streptococcus thermophilus OLS3059) 및/또는그 배양물을함유하여이루어지는피부개선용및/또는치료용의조성물, 상기조성물을함유하는것을특징으로하는음식품, 불가리아균(Lactobacillus delbrueckii subspecies bulgaricus) 및서모필러스균 OLS3059(Streptococcus thermophilus OLS3059)를사용하여조제한피부개선용및/또는치료용의발효유, 또한콜라겐펩티드및/또는세라미드를함유하는것을특징으로하는상기피부개선용및/또는치료용의발효유에관한것이다. | ||||||
| 177 | 두유 발효물 | KR1020157026456 | 2014-04-02 | KR1020150138846A | 2015-12-10 | 가네코다이스케; 아오야마겐지; 윔엔젤스; 아르노웨그캠프; 페데킹마 |
| 본발명의과제는, 두유를원료로하는발효물을제조할때에, 스트렙토코커스·서모필러스(Streptococcus thermophilus)와락토바실러스·델브루키·서브스피시스·불가리쿠스(Lactobacillus delbrueckii subsp. bulgaricus)만을유산균혼합스타터로하는경우라도, 원료인두유에효소처리나추출처리등의가공처리를실시하지않고, 또한당원등의원료를첨가하는일 없이, 우유를유산발효한요구르트와동등한풍미나매끄러운물성을갖는두유발효물을제공하는것이다. 두유에접종하고배양한때에, 발효물중에 0.4g/L 이상의프럭토스를축적가능한스트렙토코커스·서모필러스와, 두유에접종하여배양한때에, 발효물중에 0.4g/L 이상의 D-락트산을축적가능한락토바실러스·델브루키·서브스피시스·불가리쿠스를포함하는유산균혼합스타터를사용하여얻어진두유발효물에의해해결한다. | ||||||
| 178 | 피부 개선용 및/또는 치료용의 발효유와 그 제조 방법 | KR1020137032705 | 2006-12-26 | KR1020140002092A | 2014-01-07 | 가노,히로시; 노마,데루유키; 이케가미,슈지; 이토,히로유키; 이사와,가쿠헤이 |
| 본원 발명은 천연물 유래로 안전성이 높고, 또한 피부 개선 효과 및/또는 치료 효과가 높으며, 제조 특성이 좋은 유산균을 함유하는 조성물 및 발효유를 제공하는 것이며, 피부 개선 및/또는 치료에 사용되는 서모필러스균 OLS3059(Streptococcus thermophilus OLS3059)의 용도, 서모필러스균 OLS3059(Streptococcus thermophilus OLS3059) 및/또는 그 배양물을 함유하여 이루어지는 피부 개선용 및/또는 치료용의 조성물, 상기 조성물을 함유하는 것을 특징으로 하는 음식품, 불가리아균(Lactobacillus delbrueckii subspecies bulgaricus) 및 서모필러스균 OLS3059(Streptococcus thermophilus OLS3059)를 사용하여 조제한 피부 개선용 및/또는 치료용의 발효유, 또한 콜라겐 펩티드 및/또는 세라미드를 함유하는 것을 특징으로 하는 상기 피부 개선용 및/또는 치료용의 발효유에 관한 것이다. | ||||||
| 179 | 사워도우의 제조에서 6 개 이상의 젖산균 및/또는비피더스균 종들의 혼합물 | KR1020077021205 | 2006-03-07 | KR101315393B1 | 2013-10-07 | 데시모네,클라우디오; 피로바노,프랑코 |
| 베이커리 및 의료 분야에 사용하기 위한 6 개 이상의 젖산균 및 비피더스균 종들의 혼합물을 개시한다. 상기 바람직한 혼합물은 스트렙토코커스 써모필루스, 비피도박테리움 인판티스, 비피도박테리움 롱검, 비피도박테리움 브레베, 락토바실러스 액시도필루스, 락토바실러스 플란타룸, 락토바실러스 카제이, 락토바실러스 델브루엑키 서브스페시즈 불가리쿠스를 포함한다. 상기 혼합물은 사워도우, 발효 조성물에 유용하다. 상기로부터 수득된 베이커리류 및 다른 식품들을 개시한다. 이러한 상품들은 글루텐 함량이 낮거나 없으며 소아 지방변증을 앓고 있는 환자의 식사에 혼입하거나, 밀가루 알부민 및 글로불린으로 인한 알러지의 위험성을 감소시키거나, 정신분열성 증상을 치료하거나, 장 식이요법용 제품의 제조에 적합하다. 젖산균, 비피더스균, 사워도우, 발효, 베이커리 | ||||||
| 180 | 앰피실린 내성 조직화 젖산 박테리아 균주 | KR1020147032992 | 2013-04-23 | KR1020150004884A | 2015-01-13 | 요한센,에릭; 소렌센,킴입; 키베니히,안네트 |
| 본 발명은 우유에서 성장시 모균주의 기타 성장 특성은 유지하면서 조직감의 향상을 가져오는 것으로 알려져 있었던, 항생제 앰피실린에 내성인 젖산 박테리아의 돌연변이체에 관한 것이다. 또한, 본 발명은 이러한 돌연변이체를 포함하는 조성물, 및 앰피실린에 내성인 상기 젖산 박테리아로 발효시킨 낙농 제품에 관한 것이다. | ||||||
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