| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | 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. | ||||||
| 102 | SPOONABLE YOGURT PREPARATIONS CONTAINING NON-REPLICATING PROBIOTIC MICRO-ORGANISMS | US13884539 | 2011-11-10 | US20130287874A1 | 2013-10-31 | Annick Mercenier; Guenolee Prioult; Sophie Nutten |
| The present invention relates to the field of spoonable yogurt compositions. In particular, the present invention provides spoonable yogurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may be bioactive heat treated probiotic micro-organisms, for example. The present invention also relates to health benefits provided by these non-replicating probiotic micro-organisms. | ||||||
| 103 | METHOD FOR PRODUCING A FERMENTED FOOD CONTAINING BIFIDOBACTERIA | US13579270 | 2011-08-31 | US20130189396A1 | 2013-07-25 | Toshitaka Odamaki; Sumiko Yonezawa; Hiroshi Maruyama; Noritoshi Takahashi |
| A milk raw material is fermented by using Lactococcus lactis not having cell wall-enveloped proteinase and a Bifidobacterium bacterium. The Lactococcus lactis is, for example, a Lactococcus lactis having a property that, when this bacterium and the Bifidobacterium bacterium are inoculated into a medium containing 1% (W/W) of glucose and 10% (W/W) of reduced skim milk powder in amounts of 5.0×106 to 2.0×108 CFU and 1.0×107 to 3.0×109 CFU per 1 ml of the medium, respectively, and cultured, and the medium is rapidly cooled to 10° C. from culture temperature when pH of the medium becomes 4.6 to 5.5, and stored at 10° C. for 2 weeks, survival rate of the Bafidobacterium bacterium is maintained to be 30% or more. | ||||||
| 104 | Agent for reducing visceral fat | US12525172 | 2008-02-29 | US08440179B2 | 2013-05-14 | Hiroshi Kawakami; Yasuhiko Shiinoki; Yukio Kadooka |
| Provide a visceral fat reducing agent for reducing the diseases and conditions associated with the metabolic syndrome which represents a condition where various risk factors such as those for hypertension, hyperlipemia, glucose tolerance dysfunction, etc., have accumulated, or simply reducing an accumulation of visceral fat, wherein the effective ingredient of said visceral fat reducing agent includes fungus bodies of lactic bacteria, especially lactic bacteria belonging to the Lactobacillus sp. and Lactococcus sp. and/or cultures thereof, while also providing a beverage, food or feed containing said visceral fat reducing agent. | ||||||
| 105 | AGENT FOR REDUCING VISCERAL FAT | US12525172 | 2008-02-29 | US20100021445A1 | 2010-01-28 | Hiroshi Kawakami; Yasuhiko Shiinoki; Yukio Kadooka |
| Provide a visceral fat reducing agent for reducing the diseases and conditions associated with the metabolic syndrome which represents a condition where various risk factors such as those for hypertension, hyperlipemia, glucose tolerance dysfunction, etc., have accumulated, or simply reducing an accumulation of visceral fat, wherein the effective ingredient of said visceral fat reducing agent includes fungus bodies of lactic bacteria, especially lactic bacteria belonging to the Lactobacillus sp. and Lactococcus sp. and/or cultures thereof, while also providing a beverage, food or feed containing said visceral fat reducing agent. | ||||||
| 106 | Fermented milk product | US10093558 | 2002-03-08 | US20020182301A1 | 2002-12-05 | Rene Draaisma; Mettina Maria Koning; Adrianus Marinus Ledeboer; Elisabeth Claire Leigh-Firbank; Christianus Jacobus Van Platerink; Johannes Schalk |
| A Fermented milk product is described having an ACE inhibitory effect of at least 35 U/ml, wherein the milk product is produced from milk fermented with Lactobacillus delbrueckii subsp. lactis. Further a food product is described comprising an amount of 0.003 mg/g protein, or more a peptide or peptide salt having 2-15 amino acids, comprising the peptide sequence Asp-Lys and/or Ile-His-Pro-Phe. | ||||||
| 107 | AGENT FOR REDUCING VISCERAL FAT | EP08721085.2 | 2008-02-29 | EP2127660B1 | 2017-07-19 | KAWAKAMI, Hiroshi; SHIINOKI, Yasuhiko; KADOOKA, Yukio |
| 108 | PREBIOTIC COMPOSITION | EP14812876.2 | 2014-11-19 | EP3071053A1 | 2016-09-28 | LEE, Andrew John; GALLAGHER, Joseph; FISH, Steven Anthony; MORRIS, Stephen Michael |
| A composition comprising branched fructan molecules, wherein said branched fructan molecules have; a molecular weight of between about 0.3 to about 3 kDa;and/ora fructan chain length of about 2 to about 15 fructose units and/or an elution time of 7 to 22 minutes when on a Dionex HPAEC-PAD column. The invention also embraces a feed or food supplement comprising such compositions, a method of producing a composition comprising branched fructan molecules, and a method of making a feed or foodstuff. | ||||||
| 109 | Drying lactic acid bacteria and new compositions | EP14153377.8 | 2012-06-30 | EP2730646A1 | 2014-05-14 | Yde, Birgitte |
The invention relates 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): The composition provides an improved storage stability of the cell of interest, by way of the specific ratio between the amount of cells and protective agents.
|
||||||
| 110 | EXTRUDED NON-REPLICATING PROBIOTIC MICRO-ORGANISMS AND THEIR HEALTH BENEFITS | EP11781546.4 | 2011-11-11 | EP2637517A1 | 2013-09-18 | MERCENIER, Annick; WERMEILLE, Antoine; DEMONT, Audrey; PRIOULT, Guénolée |
| The present invention generally relates to the field of probiotic micro-organisms, in particular to the field of non-replicating probiotic micro-organisms. Embodiments of the present invention relate to compositions comprising probiotic micro-organisms that were rendered non-replicating by extrusion. Such compositions may be used to treat or prevent disorders that are related to a compromised immune system. | ||||||
| 111 | FROZEN CONFECTIONS CONTAINING PROBIOTIC MICRO-ORGANISMS | EP11782137.1 | 2011-11-11 | EP2637513A2 | 2013-09-18 | MERCENIER, Annick; PRIOULT, Guénolée; NUTTEN, Sophie |
| The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms. | ||||||
| 112 | Extruded non-replicating probiotic micro-organisms and their health benefits | EP10190892.9 | 2010-11-11 | EP2452576A1 | 2012-05-16 | Mercenier, Annick; Wermeille, Antoine; Demont, Audrey; Prioult, Guénolée |
The present invention generally relates to the field of probiotic micro-organisms, in particular to the field of non-replicating probiotic micro-organisms. Embodiments of the present invention relate to compositions comprising probiotic micro-organisms that were rendered non-replicating by extrusion. Such compositions may be used to treat or prevent disorders that are related to a compromised immune system. |
||||||
| 113 | METHOD FOR PRODUCING AND STORAGE OF STARTER FOR A YOGURT-LIKE FERMENTED MILK PRODUCT "MATSONI" | EP07733809 | 2007-05-29 | EP2229060A4 | 2012-02-08 | CHANISHVILI NINA; MERABISHVILI MAIA; MALKHAZOVA IANA |
| The present invention relates to food industry, particularly to microbiology and biotechnology of fermented milk products, and may be applied to production of starter (dedo) for "matsoni", wholesome and innocuous Georgian fermented milk product. The applied method for producing and storage of starter for a yogurt-like fermented milk product matsoni, implies an inclusion of a symbiotic combination of at least two kinds y of bacteria, Lactobacillus delbrueckii subsp. lactis and Streptococcus thermofilus in its composition, inoculation and incubation of them in milk medium, wherein the amounts of their cells are taken within the ratio 1/ (2oe). The symbiotic bacterial culture of Lactobacillus delbrueckii subsp. lactis and Streptococcus thermofilus is stored in lyophilic form until being inoculated in milk for processing matsoni. | ||||||
| 114 | AGENT FOR REDUCING VISCERAL FAT | EP08721085.2 | 2008-02-29 | EP2127660A1 | 2009-12-02 | KAWAKAMI, Hiroshi; SHIINOKI, Yasuhiko; KADOOKA, Yukio |
Provide a visceral fat reducing agent for reducing the diseases and conditions associated with the metabolic syndrome which represents a condition where various risk factors such as those for hypertension, hyperlipemia, glucose tolerance dysfunction, etc., have accumulated, or simply reducing an accumulation of visceral fat, wherein the effective ingredient of said visceral fat reducing agent includes fungus bodies of lactic acid bacteria, especially lactic acid bacteria belonging to the Lactobacillus sp. and Lactococcus sp. and/or cultures thereof, while also providing a beverage, food or feed containing said visceral fat reducing agent. |
||||||
| 115 | Cheese flavour | EP02076192.0 | 1999-06-08 | EP1219176A3 | 2003-11-19 | Kwon, Steven Soon-Young; Vadehra, Dharam Vir; Lecouteux, Claude |
A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactococcus lactis. |
||||||
| 116 | Production of cheese flavour | EP99927910.2 | 1999-06-08 | EP1085817B1 | 2003-04-09 | KWON, Steven, Soon-Young; LECOUTEUX, Claude; VADEHRA, Dharam, Vir |
| A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococus lactis. | ||||||
| 117 | CHEESE FLAVOUR | EP99927910.2 | 1999-06-08 | EP1085817A1 | 2001-03-28 | KWON, Steven, Soon-Young; LECOUTEUX, Claude; VADEHRA, Dharam, Vir |
| A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococus lactis. | ||||||
| 118 | 발효과실액을 함유하는 두유의 제조방법 | KR20180061842 | 2018-05-29 | KR20180065991A | 2018-06-18 | OH SE KWEON |
| 본발명은발효과실액을함유하는두유의제조방법에관한것으로, 더욱상세하게는폴리페놀류의안토시아닌색소를함유하고있는오미자, 복분자, 오디, 산수유, 구기자, 블루베리, 아로니아, 잇꽃열매등 과실을유산균으로발효한과실액을두유에첨가하여숙성발효함으로써두유의콩 비린내를저감시켜풍미를향상시키며, 또한두유의소화흡수를용이하게할 수있는발효과실액을함유하는두유의제조방법에관한것이다. | ||||||
| 119 | 유산균 함유 자장소스 및 유산균 자장소스를 이용한 즉석 자장요리 조리방법 | KR1020140080470 | 2014-06-30 | KR1020160007782A | 2016-01-21 | 이종철 |
| 본발명은유산균자장소스에대한것으로, 구체적으로자장소스식재료혼합을액상탱크에준비된투입하여교반하고 80℃내지 85℃에서약 25분간교반하며가열하여식재료를익히고, 식재료가익으면탱크의가열을중지하고약 40-45℃의온도까지자장소스를냉각시킨후 류코노스톡메센터리오데스 () 1중량%, 락토바실러스플랜타럼() 1중량%, 락토바실러스카제이() 1중량%, 락토코커스락티스() 1중량%, 페디오코커스펜토사세우스 () 1중량%, 락토바실러스브레비스() 1중량%, 및김치유산균분말 94중량%인유산균혼합물을 0.5g/kg의비율로투입한후 잘교반한후 용기포장하여냉장보관하여유통에제공하는것을특징으로하는유산균자장소스를제공한다. | ||||||
| 120 | 항산화 기능이 증진된 버섯 추출물의 제조방법 | KR1020130103166 | 2013-08-29 | KR1020150025421A | 2015-03-10 | 정후길; 허창기; 최유진; 양희선; 오현희; 박종혁; 오전희; 김경희; 문준성; 서경순; 김경제; 진성우; 박태영 |
| 본 발명은 항산화 기능이 증진된 버섯 추출물의 제조방법에 관한 것으로, 더욱 상세하게는 버섯 자실체를 열수 추출하여 버섯 자실체 추출물을 얻는 단계; 상기 버섯 자실체 추출물에 항산화 활성을 가진 표준 유산균주를 접종하여 1차 발효시켜 1차 발효액을 얻는 단계; 및 상기 1차 발효액에 김치 유래 유산균을 접종하여 2차 발효시켜 2차 발효액을 얻는 단계;를 포함하는 것을 특징으로 하는 항산화 기능이 증진된 버섯 추출물의 제조방법에 관한 것이다.
|
||||||
QQ群二维码
意见反馈
意见反馈