| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | 失眠全营养配方食品 | CN201410362399.8 | 2014-07-29 | CN104187613A | 2014-12-10 | 胡安然 |
| 本发明提供了供失眠患者食用的全营养配方食品、特定全营养配方食品或非全营养配方食品。该配方根据《特殊医学用途配方食品通则》的要求，结合失眠患者的体质特征，综合当今美国哈佛大学的先进生理学、医药、营养学及临床应用等研究成果，依据“消中寓补”、“均衡调养”的传统中医的精髓理论(肝、脾、肾三脏同调为主原则)研制而成。该产品采用10种以上药食两用的中药提取物精华、多种益生菌、益生元为主要原料，以短肽、氨基酸、水溶性膳食纤维、复合维生素、复合矿物质辅料，不仅可作为单一营养来源满足失眠患者的营养需求，还有起到安神助眠、补气养血、滋阴降火、平肝降火、滋养心肝的功效。 | ||||||
| 82 | 一种菊芋泡菜的制作方法 | CN201410296562.5 | 2014-06-27 | CN104082702A | 2014-10-08 | 王芳 |
| 本发明公开了一种菊芋泡菜的制作方法，属于食品加工领域。其特征在于：采用了由植物乳杆菌、肠膜明串珠菌和发酵乳杆菌配制成的混合菌种，菊芋和一级陈泡水为配方，其加工工艺流程为原料—洗涤—去皮—入坛炮制—整理—包装—抽真空密封—杀菌—保温、检查—成品。有益效果：本发明产品大小一致，口感细腻，酸脆可口，具有菊芋独特的风味，本产品可以降低血糖，改善体内的脂肪平衡，是一种不可多得的低热量、低糖、低脂食品。 | ||||||
| 83 | 一种响应面法优化浆水的制备方法 | CN201410029173.6 | 2014-01-22 | CN103798703A | 2014-05-21 | 刘晔玮; 张培; 邸多隆 |
| 本发明涉及一种响应面法优化浆水的制备方法，该方法包括以下步骤：⑴蔬菜制备：分别将芹菜、莲花菜洗净后切段，并按等质量的比例放入罐中；⑵面汤制备：将面粉与水分别按不同水平梯度配制成面汤；⑶在放有蔬菜的罐中分别按不同的水平梯度加入面汤、混合菌发酵，即可得到对应于不同接种量、面粉/水和蔬菜/面汤的比例的浆水；⑷实验设计与统计分析：①单因素试验；②响应面法优化设计：根据单因素试验结果，以接种量、面粉/水和蔬菜/面汤的比例这3个因素，建立多元二次回归方程；⑸实验结果分析与优化：利用DesignExpert8.0软件进行绘图分析，得到回归方程的响应面及其等高线图。本发明操作简单、易于工业化生产。 | ||||||
| 84 | 制造发酵奶制品的方法 | CN201080029713.0 | 2010-06-30 | CN102469804A | 2012-05-23 | 迪特·玛丽·福克恩伯格; 罗尼·波尔森 |
| 本发明涉及一种制造具有提高的凝胶硬度的发酵奶制品的方法。 | ||||||
| 85 | 制备基于大豆的发酵产品的方法 | CN201080032590.6 | 2010-05-07 | CN102458137A | 2012-05-16 | C.H.贝克曼; M-S.科伊克; M.梅莱马; J.W.桑德斯 |
| 使用两种特定的嗜温细菌菌株发酵包含大豆蛋白和碳水化合物之基质的方法，从而改善大豆蛋白和包含该大豆蛋白之食品的口味。 | ||||||
| 86 | 发酵乳酸杆菌GM－090及其在生产刺激INF－γ分泌及/或治疗过敏的药物中的用途 | CN200510059978.6 | 2005-04-04 | CN1329505C | 2007-08-01 | 许清祥; 吕英震 |
| 本发明提供一种经分离的微生物菌株，即发酵乳酸杆菌菌株GM-090(Lactobacillus fermentum GM-090)，人们发现该菌株能有效刺激γ-干扰素(IFN-γ)的分泌及/或治疗过敏。本发明同时还提供发酵乳酸杆菌菌株GM-090在刺激IFN-γ分泌及/或治疗过敏的用途。 | ||||||
| 87 | 用于治疗皮肤病的组合物和方法 | CN03806002.7 | 2003-02-17 | CN1642563A | 2005-07-20 | P·L·康韦; P·A·科利尔 |
| 本发明涉及通过施用治疗或预防有效量的益生菌来预防或治疗皮肤病的方法和组合物。本发明还涉及皮肤病症状的治疗。 | ||||||
| 88 | COMPOSITION, FOR PREVENTING HAIR LOSS OR PROMOTING HAIR GROWTH, COMPRISING STRAINS SHOWING LIPOLYSIS EFFECT | US16329186 | 2017-06-09 | US20190183943A1 | 2019-06-20 | Kyu Jin YUM |
| The present invention relates to a novel Leuconostoc holzapfelii Ceb-kc-003 (deposited as Korea Accession Number accession KCCM11830P) strain and a composition comprising the same. The novel strain has abilities of preventing hair loss, promoting hair growth, or improving sexual function. | ||||||
| 89 | LACTOBACILLUS FERMENTUM BACTERIA INHIBITING POST-ACIDIFICATION | US15755026 | 2016-08-30 | US20180235248A1 | 2018-08-23 | Cecilie Lykke Marvig NIELSEN; Tina HORNBAEK; Pia RASMUSSEN; Lone POULSEN |
| The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage after fermentation in comparison to a milk product fermented with the same starter culture not containing the Lactobacillus fermentum. In a related embodiment the present invention provides a bacterium of the species Lactobacillus fermentum characterized in that a fermented milk product comprising the Lactobacillus fermentum maintains a pH above 4.0 when stored for at least 14 days at 25° C., wherein the fermented milk product is obtained by a method comprising incubating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, fermenting until a pH of 4.6 is reached, shaking the fermented product and cooling. The invention further relates to compositions comprising the bacteria, methods for producing fermented milk products using the bacteria and the products thus obtained. | ||||||
| 90 | LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE | US15383087 | 2016-12-19 | US20170096635A1 | 2017-04-06 | THOMAS JANZEN; Ditte Ellegaard Christiansen |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 91 | COMPOSITION & METHODS OF SCREENING | US15034420 | 2014-11-05 | US20160263144A1 | 2016-09-15 | Stephen Patrick O'HARA; Robert RASTALL |
| The present invention relates to a prebiotic composition comprising a microbially produced oligosaccharide, wherein the oligosaccharide is characterised by being selective for a pre-determined probiotic bacterial strain and also capable of being produced by the pre-determined probiotic bacteria by reverse enzyme action. The present invention also relates to methods of screening a composition suitable for use as a prebiotic and methods for screening of prebiotics for incorporation into synbiotic formulations. | ||||||
| 92 | Lactic bacterium for texturizing food products selected on basis of phage resistance | US14719058 | 2015-05-21 | US09416351B2 | 2016-08-16 | Thomas Janzen; Ditte Ellegaard Christiansen |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 93 | Compositions | US14129851 | 2012-06-30 | US09308271B2 | 2016-04-12 | Birgitte Yde |
| The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 94 | ARRAY OF COMPLEMENTARY INFANT/YOUNG CHILD NUTRITIONAL COMPOSITIONS | US14659846 | 2015-03-17 | US20150181916A1 | 2015-07-02 | Petra Klassen; Corinne Magliola |
| The present invention relates to infant/young child nutrition. A set of nutritional compositions having beneficial effects to infants/young children is disclosed. The set of nutritional compositions comprises at least two compositions with varying amounts of components which impart a beneficial effect to the infants young/children. A nutrition kit for infants/young children comprising the set of nutritional compositions is also disclosed as well as a method for manufacturing the set of nutritional components. A dosage regimen is also disclosed. | ||||||
| 95 | Feed Composition and Production Method for Same | US14401604 | 2013-07-16 | US20150139958A1 | 2015-05-21 | Masahiro Yamamoto |
| Provided are a feed composition, which can be stored for a long time and is easily produced and adjustable in components, and which can increase the body weight and reduce a feed conversion ratio of farm animals to which the feed composition is fed, and a production method for the feed composition. In the feed composition, a liquid feed additive obtained by fermenting a carbohydrate-containing carbohydrate raw material by Aspergillus is substituted for 5 to 50% on a dry matter basis of a feed raw-material. | ||||||
| 96 | NOVEL COMPOSITIONS | US14129851 | 2012-06-30 | US20140255366A1 | 2014-09-11 | Birgitte Yde |
| The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 97 | COCOA SENSORY CHARACTERISTICS | US13362675 | 2012-01-31 | US20130029007A1 | 2013-01-31 | Herwig Bernaert; Nicholas Camu; Tobias Lohmueller |
| The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom. | ||||||
| 98 | BACTERIUM | US13575922 | 2011-01-28 | US20120301575A1 | 2012-11-29 | Thomas Janzen; Ditte Ellegaard Christiansen |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 99 | COCOA SENSORY CHARACTERISTICS | US13017627 | 2011-01-31 | US20120196001A1 | 2012-08-02 | Nicholas CAMU; Herwig BERNAERT; Tobias LOHMUELLER |
| The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom. | ||||||
| 100 | Immunomodulatory extracts from lactobacillus bacteria and methods of manufacturing and use thereof | US12230754 | 2008-09-04 | US20100055082A1 | 2010-03-04 | Jacques Alain Bauer; Marco Salvagni; Jean-Pierre Leon Vigroux; Laetitia Leela Gisele Chalvet; Carlo Chiavaroli |
| The present invention includes extracts from Lactobacillus bacteria, which may produce immunomodulatory effects in subjects. Embodiments of the invention may be used, for example, as nutraceuticals or pharmaceuticals for treatment of diseases or as adjuvants in medical treatment, such as those related to an imbalance of the production of anti-inflammatory or proinflammatory cytokines. Conditions for which extracts of the invention may be useful include infections, allergies, autoimmunity disorders, and inflammation, or as adjuvants providing healthful benefits in subjects. The invention also includes, inter alia, methods of making and using such extracts. The invention also relates to particular strains of Lactobacillus bacteria. | ||||||
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