| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 一种富含果聚糖的果蔬汁饮料及其制备方法 | CN201510534946.0 | 2015-08-27 | CN105054173A | 2015-11-18 | 韩瑨; 刘振民; 吴正钧; 鄢明辉; 吴江 |
| 本发明公开了一种富含果聚糖的果蔬汁，果蔬汁饮料及其制备方法，该果蔬汁饮料的制备方法包括如下步骤：将柠檬明串珠菌(Leuconostoc citreum)发酵菌种在番茄汁蔗糖培养基中发酵培养即得。本发明采用的柠檬明串珠菌是乳酸菌的一种，其发酵产物具有更高的食品安全性。本发明的制备方法极大简化了生产步骤，节省了生产成本，同时降低了非连续性操作中带来的污染风险。制备过程所采用的发酵培养基来源广泛、成本低廉、天然安全，在降低物料成本的同时，提高了食品的安全性。 | ||||||
| 2 | 虾饲料添加剂组合物及其制造方法 | CN201210273564.3 | 2012-08-02 | CN103478439A | 2014-01-01 | 丁钟培 |
| 本发明涉及虾饲料添加剂组合物及其制造方法，具体地说，本发明涉及提高养殖虾的存活率及成长率并防止海水污染的虾饲料添加剂组合物及其制造方法。本发明提供一种混合酵母菌、枯草杆菌、乳酸菌等微生物，红参、海带、石花菜、明日叶、防风、孔石莼、蒲公英、苍术、水芹菜、葛根等天然物质和苹果、橙子、橘子、菠萝、哈密瓜等水果的发酵物，然后提取其酶液，能取得抗病毒、增强免疫、增强消化、促进成长、分解残留饲料等效果的虾饲料添加剂的制造方法。 | ||||||
| 3 | 一种再生奶酪及其制备方法 | CN201510940946.0 | 2015-12-16 | CN105558073A | 2016-05-11 | 王铁军; 史寒琴; 惠建明 |
| 本发明提供一种再生奶酪配方，所述主要配方成分为高脂肪动物乳，28～64％；发酵剂，5％～10％；凝乳酶，5％～10％；抗性糊精，10～20％；卵磷脂，0.2～1.0％；γ-氨基丁酸，0.05～0.30％；茶氨酸，0.05～0.30％；稳定剂，0.05～0.30％；抑菌剂，0.05～0.30％；以及，水，15～30％。还提供了与该配方相应的制备方法，通过特定的配方设计及相应的制备方法，使加入的γ-氨基丁酸及茶氨酸既不影响再生奶酪的丝滑感，还能起到放松心情的作用；采用该配方制成的再生奶酪，掩盖了γ-氨基丁酸和茶氨酸特有的不好风味，并且不影响再生奶酪本身的口感和风味；γ-氨基丁酸和茶氨酸能赋予再生奶酪舒缓紧张压力，放松心情等功效，特别适合工作压力大，生活节奏快的青年白领人群。 | ||||||
| 4 | 虾饲料添加剂组合物及其制造方法 | CN201210273564.3 | 2012-08-02 | CN103478439B | 2015-09-02 | 丁钟培 |
| 本发明涉及虾饲料添加剂组合物及其制造方法，具体地说，本发明涉及提高养殖虾的存活率及成长率并防止海水污染的虾饲料添加剂组合物及其制造方法。本发明提供一种混合酵母菌、枯草杆菌、乳酸菌等微生物，红参、海带、石花菜、明日叶、防风、孔石莼、蒲公英、苍术、水芹菜、葛根等天然物质和苹果、橙子、橘子、菠萝、哈密瓜等水果的发酵物，然后提取其酶液，能取得抗病毒、增强免疫、增强消化、促进成长、分解残留饲料等效果的虾饲料添加剂的制造方法。 | ||||||
| 5 | 新型柠檬明串珠菌及将其用作发酵剂的发酵食品及组合物 | CN200980160487.7 | 2009-09-10 | CN102625828B | 2013-11-06 | 金奉俊; 吴智暎; 权珉秀; 郑宪雄; 李康杓 |
| 本发明涉及柠檬明串珠菌CJGN34(Leuconostoc citreum CJGN34)KCTC 10974BP乳酸菌、包括将上述乳酸菌用作发酵剂而制成的泡菜在内的发酵食品以及含有上述乳酸菌的乳酸菌组合物。本发明的新型柠檬明串珠菌CJGN34提高了泡菜的整体味道品质，提高了采用冬季制备方式的传统制备方法而制得的泡菜固有的复杂的酸味和碳酸味道，从而在全年维持一定的发酵品质，特别是具有有效抑制味道品质会降低的夏季中发酵品质降低的效果，适用于包括泡菜的发酵食品，可用作发酵剂；或与载体或添加剂等进行混合，用作片剂、胶囊等药品以及食品益生菌；或以一定量混合到用于化妆品的原料中，从而能够应用于药品、食品、饲料、化妆品等多个领域中并可根据所属技术领域中通常的方法而使用。 | ||||||
| 6 | 新型柠檬明串珠菌及将其用作发酵剂的发酵食品及组合物 | CN200980160487.7 | 2009-09-10 | CN102625828A | 2012-08-01 | 金奉俊; 吴智暎; 权珉秀; 郑宪雄; 李康杓 |
| 本发明涉及柠檬明串珠菌CJGN34(Leuconostoc citreum CJGN34)KCTC 10974BP乳酸菌、包括将上述乳酸菌用作发酵剂而制成的泡菜在内的发酵食品以及含有上述乳酸菌的乳酸菌组合物。本发明的新型柠檬明串珠菌CJGN34提高了泡菜的整体味道品质，提高了采用冬季制备方式的传统制备方法而制得的泡菜固有的复杂的酸味和碳酸味道，从而在全年维持一定的发酵品质，特别是具有有效抑制味道品质会降低的夏季中发酵品质降低的效果，适用于包括泡菜的发酵食品，可用作发酵剂；或与载体或添加剂等进行混合，用作片剂、胶囊等药品以及食品益生菌；或以一定量混合到用于化妆品的原料中，从而能够应用于药品、食品、饲料、化妆品等多个领域中并可根据所属技术领域中通常的方法而使用。 | ||||||
| 7 | Leuconostoc citreum and fermented foods using the same as a starter, and compositions thereof | US15276069 | 2016-09-26 | US10123558B2 | 2018-11-13 | Bong Joon Kim; Ji-Young Oh; Min-Soo Kwon; Heon Woong Jung; Kang-Pyo Lee |
| The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like. | ||||||
| 8 | Shelf life and subsequent growth of lactobacillus acidophilus, propionibacterium shermanii and leuconostoc citrovorum in dietary fiber based supplement preparation | US97061 | 1987-09-16 | US4806368A | 1989-02-21 | Malireddy S. Reddy |
| Dietary fiber based tablets with Lactobacillus acidophilus and/or Bifidobacterium bifidus, Leuconostoc citrovorum and Propionibacterium shermanii, are prepared. To enhance the viability of L. acidophilus in the tablets, a combination of amino acid L-cystine, vitamin-C and vitamin-E are included. To protect and enhance the beneficial bacterial population in the human stomach and intestinal tract, calcium and magnesium salts have been incorporated along with the dietary fiber in the formula. Lecithin has been used as a lubricant. The minor amount of lactose sugar has been incorporated into the formula using preparations of acid whey, whey protein concentrate, and pure lactose. The proposed formula when tableted gave maximum protection to the L. acidophilus population, in comparison to the free flowing powder form. Vitamin A and D are included in the formula as nutritional supplements. Autolyzed yeast extract and enzyme digested casein have been incorporated as stimulants to the beneficial bacteria. In addition, autolyzed yeast extract serves as a major source of B-vitamins. | ||||||
| 9 | Novel cultured buttermilk compositions and method of preparation | US832074 | 1986-02-24 | US4748025A | 1988-05-31 | Marc R. Bachmann; Endel Karmas |
| Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel cultured buttermilk compositions. | ||||||
| 10 | NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF | US15276069 | 2016-09-26 | US20170006905A1 | 2017-01-12 | Bong Joon KIM; Ji-Young OH; Min-Soo KWON; Heon Woong JUNG; Kang-Pyo LEE |
| The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like. | ||||||
| 11 | NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF | US13380152 | 2009-09-10 | US20120100256A1 | 2012-04-26 | Bong Joon Kim; Ji-Young Oh; Min-Soo Kwon; Heon Woong Jung; Kang-Pyo Lee |
| The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like. | ||||||
| 12 | 無菌全脂大豆粉を原料とする醗酵乳製品の製造方法 | JP2013092482 | 2013-04-25 | JP6140516B2 | 2017-05-31 | 原田 洋志; 平松 明徳 |
| 13 | NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF | EP09847381 | 2009-09-10 | EP2455451A4 | 2014-05-07 | KIM BONG-JOON; OH JI-YOUNG; KWON MIN-SOO; JUNG HEON-WOONG; LEE KANG-PYO |
| 14 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME | US14405118 | 2012-06-29 | US20150132436A1 | 2015-05-14 | Jong Bae Jung |
| The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as saccharomyces, bacillus subtilis and lactobacillus, natural products such as red ginseng, tangle, agar, salicornia herbacea L, peucedanum japonicum thunberg, sea lettuce, dandelion, atractylodes chinensis, dropwort and Puerariae Radix, and fermented fruits such as apple, orange, mandarin, pineapple and melon; and extracting the ferment from the mixture, which provides an antiviral effect, increases immunity, improves digestion, promotes growth, decomposes remnant feed, etc. | ||||||
| 15 | METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT | US14377952 | 2013-11-21 | US20150037461A1 | 2015-02-05 | Hiroshi Harada; Akinori Hiramatsu |
| Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk. | ||||||
| 16 | NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF | EP09847381.2 | 2009-09-10 | EP2455451B1 | 2017-08-30 | KIM, Bong-Joon; OH, Ji-Young; KWON, Min-Soo; JUNG, Heon-Woong; LEE, Kang-Pyo |
| 17 | NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF | EP09847381.2 | 2009-09-10 | EP2455451A1 | 2012-05-23 | KIM, Bong-Joon; OH, Ji-Young; KWON, Min-Soo; JUNG, Heon-Woong; LEE, Kang-Pyo |
The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like. |
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| 18 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME | EP12878378 | 2012-06-29 | EP2859797A4 | 2015-12-30 | JUNG JONG BAE |
| The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as saccharomyces, bacillus subtilis and lactobacillus, natural products such as red ginseng, tangle, agar, salicornia herbacea L, peucedanum japonicum thunberg, sea lettuce, dandelion, atractylodes chinensis, dropwort and Puerariae Radix, and fermented fruits such as apple, orange, mandarin, pineapple and melon; and extracting the ferment from the mixture, which provides an antiviral effect, increases immunity, improves digestion, promotes growth, decomposes remnant feed, etc. | ||||||
| 19 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME | EP12878378.4 | 2012-06-29 | EP2859797A1 | 2015-04-15 | JUNG, Jong Bae |
The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as saccharomyces, bacillus subtilis and lactobacillus, natural products such as red ginseng, tangle, agar, salicornia herbacea L, peucedanum japonicum thunberg, sea lettuce, dandelion, atractylodes chinensis, dropwort and Puerariae Radix, and fermented fruits such as apple, orange, mandarin, pineapple and melon; and extracting the ferment from the mixture, which provides an antiviral effect, increases immunity, improves digestion, promotes growth, decomposes remnant feed, etc. |
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| 20 | Method for manufacturing fermented dairy product from aseptic whole fat soybean flour, and fermented dairy product | JP2013092482 | 2013-04-25 | JP2014132891A | 2014-07-24 | HARADA HIROSHI; HIRAMATSU AKINORI |
| PROBLEM TO BE SOLVED: To provide a method for manufacturing a fermented dairy product from aseptic whole fat soybean powder, suitable for edible use having an extremely high nutrition value with highly improved gustatory evaluation such as taste and smoothness of texture; and a fermented dairy product manufactured by the method.SOLUTION: The method includes the steps of: manufacturing aseptic whole fat soybean powder with a grain size of 100 to 1000 mesh by pulverizing aseptic dehulled soybeans having a bacterial count of 300 pieces/g or less with use of a method for separating soybeans into seed lobes, embryos, and hulls; heat sterilizing powdered soybean juice produced by adding water to the aseptic whole fat soybean powder; producing homogenized powdered soybean juice by homogenizing the powdered soybean juice; and producing fermented milk by adding lactic acid bacterium to the homogenized soybean juice for fermentation. | ||||||
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