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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
21	SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD	US14802889	2015-07-17	US20170013853A1	2017-01-19	Ganjuan LUO
The present disclosure relates generally to smooth cheese products and method of producing smooth cheese products.
22	Method for drying biomaterials	US14613568	2015-02-04	US09113646B2	2015-08-25	Sarjit Johal
The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds.
23	QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES III	US14459786	2014-08-14	US20150050386A1	2015-02-19	Marina Schomacker; Michael Hahn; Sven-Rainer Döring
A quark base mix is proposed having enhanced taste properties which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off, (b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced, (c) the first permeate P1 is subjected to a nanofiltration and/or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced, (d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced, (e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and (f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally (g) the denatured product is admixed with starter cultures and rennet and optionally (h) the quark base mix thus obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and in step (g), as starter culture (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris is used.
24	Taste-Improving Agent	US14345694	2012-09-12	US20140328991A1	2014-11-06	Yasuyuki Kobayashi; Takehiko Watanabe; Takeharu Nakahara; Yoshikazu Endo
Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.
25	Method For Drying Biomaterials	US13326558	2011-12-15	US20120088012A1	2012-04-12	Sarjit Johal
The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds.
26	Metabolically engineered lactic acid bacteria and their use	US10658376	2003-09-10	US07465575B2	2008-12-16	Dan Nilsson
Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in the manufacturing of compounds such as diacetyl, acetoin and acetaldehyde and as components of food starter cultures.
27	Process for producing fermented fish food	US10485860	2002-08-05	US06884455B2	2005-04-26	Nobuhiko Doumoto; Takashi Mori; Masayuki Nasu
Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No. 11708 deposition to International Patent Organism Depositary). A method for producing the processed seafood product comprises the steps of fermenting fish and shellfish at temperature not higher than 10° C., followed by smoking and drying the fermented fish and shellfish. A processed seafood product produced by the above-mentioned method is also provided.
28	Compositions and methods for phage resistance in dairy fermentations	US462017	1995-06-05	US5677166A	1997-10-14	Jeff R. Broadbent; Craig J. Oberg; Shelby Caldwell
A latococcal- and streptococcal-phage-resistant starter culture for fermenting milk comprises a food-grade bacterium from the genera Pediococcus, Leuconostoc, Lactococcus, Streptococcus, or Lactobacillus transformed with a genetic element containing genes for a lactose fermentation phenotype. A method of making a lactococcal-phage-resistant starter culture comprises transforming a non-lactose fermenting, food-grade bacterium with a genetic element carrying determinants for a lactose fermentation phenotype. A method of making cheese with lactococcal-phage-resistant starter culture is also disclosed.
29	Method of reducing the health risks during the handling of packaged non-sterilized foodstuffs	US78114	1987-07-27	US4894243A	1990-01-16	Lennart Ahrne
In order to prevent health risks which may occur if packaged, non-sterilized foodstuffs such as milk and similar sensitive dairy products are subjected during transport, storage etc. prior to consumption to accidental bacteria-promoting conditions, e.g. temperatures above the highest recommended temperature, innocuous bacteria are added to the foodstuffs before and/or directly following their packaging in a quantity sufficient to compete out, and thereby eliminate the risk of multiplication dangerous to health of, harmful, in particular pathogenic, bacteria in the packaged product.
30	COMPOSITIONS, METHODS, AND KITS FOR TREATMENT OF PETS	EP14767946	2014-02-25	EP2986140A4	2016-10-19	ZEMEL MICHAEL; BRUCKBAUER ANTJE

31	TASTE-IMPROVING AGENT	EP12836477	2012-09-12	EP2762010A4	2015-11-18	KOBAYASHI YASUYUKI; WATANABE TAKEHIKO; NAKAHARA TAKEHARU; ENDO YOSHIKAZU
Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.
32	METABOLICALLY ENGINEERED LACTIC ACID BACTERIA AND THEIR USE	EP97935505.4	1997-08-20	EP0928333B2	2009-10-07	NILSSON, Dan
Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in the manufacturing of compounds such as diacetyl, acetoin and acetaldehyde and as components of food starter cultures.
33	STARTER FOR FERMENTATION OF PLANT MATERIAL	EP03700826.5	2003-01-30	EP1478245B1	2006-05-10	JOUTSJOKI, Tiina; TAMMINEN, Marja; MÄKI, Maarit; VIANDER, Britta; RYHÄNEN, Eeva-Liisa
The present invention provides a starter (starter strain mixture) for controlled fermentation of vegetables, fodder and other plant-derived material, which starter comprises lactic acid bacterial strains acting in a way similar to the natural spontaneous lactic acid fermentation. The invention also provides a lactic acid bacterial strain being isolated from plant material, and presumably having probiotic characteristics.
34	呈味改善剤	JP2013536151	2012-09-12	JPWO2013047201A1	2015-03-26	泰行小林; 毅彦渡邊; 仲原　丈晴; 丈晴仲原; 良知遠藤
カリウム含有飲食品が持つ塩味を阻害することなく、カリウムが有するエグ味、刺激味、苦味などの不快味を抑制する呈味改善剤を提供することである。酵母エキスを乳酸菌で発酵させて得られる、酵母エキス固形分あたり7.5(w/w)%以上の乳酸を含む乳酸発酵酵母エキスを含有することを特徴とするカリウム含有飲食品の呈味改善剤。
35	Method of manufacturing Fisheries fermented food	JP2003518306	2002-08-05	JP4248395B2	2009-04-02	信彦堂本; 隆史森; 雅之那須

36	The use of lactic acid bacillus in the food and in the pharmaceutical composition to produce extracellular polysaccharides	JP2004525592	2003-08-06	JP2005534315A	2005-11-17	トーヴェマーテルイダエルサクリステンセン，; ラルフ−クリスチャンシュロサウアー，; アンドリュージョンモーガン，; イネツラデマシャー，
本発明は、食品を調製または処理し、それらの香り、風味、まろやかさ、甘さ、軟度、テクスチャー、こく、口触り、固さ、粘性、ゲル破損、乳清除去、構造および／または感覚刺激特性、栄養上の利点および／または健康上の利点を向上させるための組成物および方法に関する。特に、本発明は、生存微生物、上記微生物によって産生される酵素および上記酵素の活性によって産生される細胞外多糖類（ＥＰＳ）を含有する組成物を提供する。
37	Method for producing fishery fermented food	JP2001238004	2001-08-06	JP2004229502A	2004-08-19	DOMOTO NOBUHIKO; MORI TAKASHI
<P>PROBLEM TO BE SOLVED: To provide a method for producing new fishery fermented food obtained by using fish meat as a raw material, having peculiar taste or flavor given through lactic fermentation, and palate feeling similar to that of cattle meat. <P>SOLUTION: The method for producing fishery fermented food comprises using antibacterial and salt-tolerant lactobacillus fermenting at ≤10°C when subjecting fish and shellfish to lactic fermentation. The antibacterial and salt-tolerant lactobaccilus fermenting at ≤10°C comprises lactobaccilus belonging to a genus selected from a group comprising Leuconostoc, Lactobaccilus, Lactococcus and Pediococcus. The Lactobacillus belonging to the genus Lactobacillus comprises lactobacillus belonging to Lactobacillus sake, preferably comprises Lactobacillus sake D-1001 (FERM 11708). In the method, the fish and shellfish is fermented at ≤10°C, and thereafter, the fermented fish and shellfish are smoked and dried. <P>COPYRIGHT: (C)2004,JPO&NCIPI
38	Packaging, method of reducing health hazards in a non-one sterilization food	JP20260287	1987-08-13	JP2529700B2	1996-08-28	アールネレンナート

39	FOODSTUFFS PREPARATION (II)	US15006538	2016-01-26	US20160213016A1	2016-07-28	Marina Schomacker; Michael Hahn
A spreadable foodstuffs preparation is proposed comprising (a) a fresh cheese component and (b) a vegetable or herb preparation, wherein the components (a) and (b) are present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix.
40	Method for drying biomaterials	US14804635	2015-07-21	US09326533B2	2016-05-03	Sarjit Johal
The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds.

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