| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | 신규 유산균 | KR1020087018859 | 2007-11-02 | KR1020080089466A | 2008-10-06 | 시미즈가네타다; 야에시마도모코 |
| Bacterium of the genus Lactococcus having (1) a fermenting property such that upon culturing in a 10% reduced powdered skim milk medium within a temperature range of 25° to 37°C for 16 hr, the medium solidifies, (2) a Bifidobacterium longum growth promoting property such that in a mixed culturing with Bifidobacterium longum in the above medium, when the pH value reaches 4.4 to 4.6, the number of Bifidobacterium longum bacteria is 5x10^8 CFU/g or more, and (3) a Bifidobacterium longum storage survivability enhancing property such that in a mixed culturing with Bifidobacterium longum in the above medium, when the culture is rapidly cooled upon reaching of the pH value at 4.4 to 4.6 and stored at 10°C for two weeks, the survivability of Bifidobacterium longum is 30% or higher. | ||||||
| 122 | 발효과실액을 함유하는 발효유의 제조방법 | KR1020180065663 | 2018-06-04 | KR1020180075443A | 2018-07-04 | |
| 본발명은발효과실액을함유하는발효유의제조방법에관한것으로, 더욱상세하게는폴리페놀류의안토시아닌색소를함유하고있는오미자, 복분자, 오디, 산수유, 구기자, 블루베리, 아로니아, 잇꽃열매등 과실을식물성유산균으로발효한과실액을통상의제조방법으로제조된발효유에첨가하여숙성발효함으로써발효유의풍미및 기호도를향상시키며, 또한발효유에함유된동물성유산균과발효과실액에함유된식물성유산균을두루섭취할수 있는발효과실액을함유하는발효유의제조방법에관한것이다. | ||||||
| 123 | 사향고양이의 소화과정 대신 이에 상당하는 복합미생물의 발효과정을 이용한 발효커피의 제조방법 | KR1020130146435 | 2013-11-28 | KR1020150061986A | 2015-06-05 | 정용일 |
| 본발명은발효루왁커피의제조방법에관한것으로서, 고초균, 황국균, 유산균및 효모를이용하여발효시킴으로써, 맛과향이독특할뿐만아니라커피의유효성분이증진되고유해성분이감소한발효루왁커피를제조하는방법을제공한다. | ||||||
| 124 | 구절초 발효액 및 그 제조방법 | KR1020130101444 | 2013-08-27 | KR1020150024506A | 2015-03-09 | 박희열 |
| 본 발명은 구절초 발효액 및 그 제조방법에 관한 것으로서, 구체적으로는 구절초를 수세한 후 물기를 제거하고 뿌리, 줄기, 꽃으로 각각 분리하여 세절하는 구절초전처리단계; 상기 세절된 구절초의 각 부분에 설탕을 혼합한 후 발효시켜 각각의 당발효액을 얻는 당발효단계; 상기 얻어진 각각의 당발효액에 미리 제조한 과일발효액을 혼합하는 1차혼합단계; 상기 1차혼합단계를 거친 혼합물에 식물성 유산균을 접종하여 발효시켜 각각의 유산균 발효물을 얻는 유산균발효단계; 상기 각각의 유산균 발효물로부터 고형물을 걸러내어 발효액즙만을 분리하는 발효액즙분리단계; 상기 분리된 각각의 발효액즙을 혼합하는 2차혼합단계; 상기 혼합된 발효액즙을 숙성시키는 숙성단계; 및 상기 숙성된 발효액즙에 약쑥발효액과 매실발효액을 혼합하는 3차혼합단계;를 포함하여 제조되는 것을 특징으로 하는 구절초 발효액 및 그 제조방법에 관한 것이다.
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| 125 | 차가버섯 발효 효소액 제조방법 | KR1020120071631 | 2012-07-02 | KR101236340B1 | 2013-02-22 | 박희열; 고민순; 윤환식; 신정혜; 강민정 |
| PURPOSE: A manufacturing method for a chaga mushroom fermentation enzyme liquid with an enforced functionality is provided to increase the absorption rate. CONSTITUTION: A manufacturing method for a chaga mushroom fermentation enzyme liquid is as follows. A garlic fermentation enzyme liquid is produced by extracting liquids after the fermentation of garlic for 1-3 months in 20-30°C with the addition of one or more of the phytogenic lactobacillus selected from sugar, Lactococcus lactis KACC 13877, Lactobacillus plantarum KACC 11451, and Lactobacillus casei KACC 12413. A fermentation enzyme liquid made with the phytogenic ingredient mixture are produced by extracting the juices after the fermentation of the phytogenic ingredient mixture, which is composed of grapes, plums, kales, pumpkins, onions, radishes, carrots, cabbages, water parsleys, lotus roots, potatoes, sweet potatoes, chestnuts, burdocks, chives, gingers, apples, mandarin oranges, seaweeds, kelps, green lavers, kiwis, shiitakes, taros, celery, wormwoods, peaches, prunes, jujubes, eggplants, cucumbers, Chinese yams and paprika, for 1-3 months at 20-30°C adding the phytogenic lactobacillus mentioned above. The garlic fermentation enzyme liquid and the phytogenic ingredient mixture fermentation enzyme liquid are mixed. The chaga mushroom powder is put into the mixed fermentation enzyme liquid is kneaded. The chaga mushroom fermentation enzyme liquid is produced, extracting juices after the fermentation for 5-6 months at 20-30°C adding the phytogenic lactobacillus into the chaga mushroom dough. The garlic ferment enzyme liquid with the 70-80 wtt% and the phytogenic ingredient mixture ferment enzyme liquid with the 10-30 wt% are mixed. The manufacturing stages of the chaga mushroom ferment enzyme liquid ferments the extracted ferment enzyme liquid for 1-4 months at 30-38°C and it also includes the additional ferment process in which the ferment enzyme liquid is fermented at 18-25°C after the 3-6 months of the fermentation at 25-30°C. [Reference numerals] (AA) Step of manufacturing garlic fermentation enzyme liquid; (BB) Step of manufacturing phytogenic ingredient mixture fermentation enzyme liquid; (CC) Step of mixing; (DD) Step of kneading; (EE) Step of manufacturing chaga mushroom fermentation enzyme liquid; (FF) Chaga mushroom powder | ||||||
| 126 | 속성 다단계 발효법으로 제조된 콩 발효물 및 이의 제조방법 | KR1020080111480 | 2008-11-11 | KR1020100052666A | 2010-05-20 | 류충호; 최영현; 이효형; 고유진; 이정옥; 김익조 |
| PURPOSE: Fermented soybean products prepared by rapid multi-step fermentation and a manufacturing method thereof are provided to rapidly and inexpensively manufacture the fermented soybean products by inoculating aspergillus oryzae after inoculating lactic acid bacteria in soybeans. CONSTITUTION: A manufacturing method of fermented soybean products includes the following steps: dipping soybeans in waster; steaming the soybeans; inoculating Aspergillus oryzae into the steamed soybeans; and fermenting the fermented materials after inoculating Bacillus subtilis in 40~45°C for 18 ~ 48 hours. The Bacillus subtilis is KFCC-11293. The bean fermentation products are dried in 20~80°C for 12~48 hours. | ||||||
| 127 | FERMENTATION | EP16805225.6 | 2016-11-04 | EP3371293A1 | 2018-09-12 | GIUSEPPIN, Marco Luigi Federico; MOOIJ, Catharina Maria Antoinette; SPELBRINK, Robin Eric Jacobus |
| It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor. | ||||||
| 128 | DRYING LACTIC ACID BACTERIA AND COMPOSITIONS | EP12730974.8 | 2012-06-30 | EP2726597B1 | 2017-11-15 | YDE, Birgitte; SVENDSEN, Jakob, Blenker |
| 129 | IMPROVED COMPOSITIONS OF HETERO- AND HOMOFERMENTATIVE LACTIC ACID BACTERIAL SPECIES FOR DUAL PURPOSE SILAGE PRESERVATION | EP15767097.7 | 2015-08-27 | EP3185696A1 | 2017-07-05 | HINDRICHSEN, Ida; MILORA, Nina; OHLSSON, Christer |
| The present invention relates to a silage inoculant consisting essentially of a) at least one obligatory heterofermentative lactic acid bacterial species or strain and b) at least one homofermentative bacterial species or strain which (i) does not reduce growth of a), and (ii) reduces pH fast without producing an excess amount of lactic acid. Further, the invention relates to a method for producing a fermented feed product, said method comprising inoculating a plant material with the silage inoculant according to the invention. It has surprisingly been found that the silage inoculant is effective even if the silage has only been incubated for a period of up to 2 or up to 4 days. | ||||||
| 130 | PROCESS FOR MANUFACTURING OF A FERMENTED MILK PRODUCT | EP15198332.7 | 2015-12-08 | EP3178329A1 | 2017-06-14 | AUBERT, Cécile; PRICE, Claire Emile |
The present invention relates to a process for the manufacture of a fermented milk product comprising subjecting a milk base to mesophilic fermentation with a starter comprising a mesophilic culture and a weakly post-acidifying thermophilic culture until a desired pH value in the range of 4.0 and 5.0 is reached. |
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| 131 | FERMENTED INFANT FORMULA WITH NON DIGESTIBLE OLIGOSACCHARIDES | EP13733083.3 | 2013-06-14 | EP2827724B1 | 2016-07-13 | LUDWIG, Thomas; HUYBERS, Sylvie; ABRAHAMSE, Evan; BOURITIUS, Houkje |
| The present invention relates to a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation. | ||||||
| 132 | AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | EP13745445.0 | 2013-06-27 | EP2866575A2 | 2015-05-06 | JUKKOLA, Annamari; LAAKSO, Saija; VALJUS-TIENSUU, Anja; MERIMAA, Pirjo; KIVIHARJU, Kristiina |
| The present invention relates to n aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp.lactis. | ||||||
| 133 | FERMENTED INFANT FORMULA WITH NON DIGESTIBLE OLIGOSACCHARIDES | EP13733083.3 | 2013-06-14 | EP2827724A1 | 2015-01-28 | LUDWIG, Thomas; HUYBERS, Sylvie; ABRAHAMSE, Evan; BOURITIUS, Houkje |
| The present invention relates to a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation. | ||||||
| 134 | NOVEL COMPOSITIONS | EP12730974.8 | 2012-06-30 | EP2726597A1 | 2014-05-07 | YDE, Birgitte; SVENDSEN, Jakob, Blenker |
| The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 10 9 to 10 13 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. | ||||||
| 135 | METHOD FOR PRODUCING FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA | EP11821850.2 | 2011-08-31 | EP2647294A1 | 2013-10-09 | ODAMAKI, Toshitaka; YONEZAWA, Sumiko; MARUYAMA, Hiroshi; TAKAHASHI, Noritoshi |
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 x 106 to 2.0 x 108 CFU and 1.0 x 107 to 3.0 x 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 Bifidobacterium bacterium is maintained to be 30% or more. |
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| 136 | COMPOSITIONS AND METHODS FOR IMPROVED ORAL HEALTH | EP09793395.6 | 2009-12-14 | EP2379091A2 | 2011-10-26 | ROUGHEAD, Zamzam, Kabiry; KASPAR, Kala, Marie |
| Compositions and methods for preventing and treating illnesses associated with oral health are provided. In a general embodiment, the compositions and methods of the present disclosure can improve oral health by reducing the incidence of aspiration pneumonia, community-acquired pneumonia and nosocomial pneumonia, allowing for less gingivitis and plaque, and providing improved tongue flora. By utilizing probiotics naturally present in the oral cavity or gastrointestinal tract, the compositions and methods in embodiments of the present disclosure can reduce anaerobic gram-negative bacilli and increase the presence of the normal flora. By preventing and treating problems associated with oral health in a patient, subsequent health problems can be prevented or mitigated, which can result in reduced health care costs for the patient in the future. | ||||||
| 137 | AGENT FOR REDUCING VISCERAL FAT | EP08721085 | 2008-02-29 | EP2127660A4 | 2010-11-03 | 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. | ||||||
| 138 | NOVEL LACTIC ACID BACTERIA | EP07831129 | 2007-11-02 | EP2112219A4 | 2010-03-24 | SHIMIZU KANETADA; YAESHIMA TOMOKO |
| 139 | NOVEL LACTIC ACID BACTERIA | EP07831129.7 | 2007-11-02 | EP2112219A1 | 2009-10-28 | SHIMIZU, Kanetada; YAESHIMA, Tomoko |
The present invention relates to bacteria of a genus Lactococcus having bacteriological properties of: (1) fermentability which curdles a 10% (W/W) reconstituted skim milk medium when cultivated at a temperature of 25°C to 37°C for 16 hours; (2) Bifidobacterium longum growth-promoting properties which lead to a viable count of Bifidobacterium longum of 5×108 CFU/g or more, when co-cultivated with Bifidobacterium longum in the 10% (W/W) reconstituted skimmilkmediumuntil the pH thereof is 4.4 to 4.6; and (3) Bifidobacterium longum survivability-improving properties during storage, which lead to a survival rate of Bifidobacterium longum of 30% or more, after co-cultivation with Bifidobacterium longum in the 10% (W/W) reconstituted skim milk medium until the pH thereof is 4.4 to 4.6, rapid cooling, and two weeks storage at 10°C. |
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| 140 | FERMENTED MILK PRODUCT | EP02729956.9 | 2002-03-04 | EP1365656A1 | 2003-12-03 | DRAAISMA, Rene,c/o Unilever R & D Vlaardingen; KONING, Mettina M.,c/o Unilever R & D Vlaardingen; LEDEBOER, A. M..,c/o Unilever R & D Vlaardingen; LEIGH-FIRBANK, E.,c/o Unilever R & D Vlaardingen; VAN PLATERINK, C. J.,Unilever R & D Vlaardingen; SCHALK, Johannes,c/o Unileer R & D Vlaardingen |
| 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. | ||||||
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