-
公开(公告)号：US20240268404A1
公开(公告)日：2024-08-15
申请号：US18641660
申请日：2024-04-22
Applicant: INTERNATIONAL N&H DENMARK APS
Inventor： Mikael Pianfetti , Fabien Buret , Annie Mornet
IPC: A23C19/032 , A23C19/05 , A23C19/068 , A23C21/02 , C12N1/20 , C12R1/225 , C12R1/46
CPC classification number: A23C19/0323 , A23C19/05 , A23C19/0684 , A23C21/026 , C12N1/205 , A23V2400/147 , A23V2400/231 , A23V2400/249 , C12R2001/225 , C12R2001/46
Abstract: The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).
-
2.发明申请公开(公告)号：US20170318828A1
公开(公告)日：2017-11-09
申请号：US15525512
申请日：2015-11-16
Applicant: ARLA FOODS AMBA
Inventor： Torben Jensen , Ulrik Hansen
CPC classification number: A23C21/06 , A23C21/02 , A23C21/026 , A23J1/205 , A23J3/08 , A23L33/19 , A23V2002/00
Abstract: The present invention pertains to a new type of food ingredient containing a combina-tion of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey protein aggregates (referred to as type B particles). The invention furthermore pertains to whey protein-based, yo-ghurt-like products containing the combination of type A and type B particles and to methods of producing the food ingredient and the whey protein-based, yoghurt-like products.
-
3.发明授权Non-settling hydrolyzed whey permeate concentrate and related methods and nutritional compositions 有权非沉降水解乳清渗透物浓缩物及相关方法及营养成分公开(公告)号：US09468221B2
公开(公告)日：2016-10-18
申请号：US13917340
申请日：2013-06-13
Applicant: Milk Specialties Company
Inventor： Steve C. Lamb , Steve Hollins
IPC: A23C21/00 , A23C17/00 , A23C9/12 , A23C1/00 , A23C9/00 , A23C9/154 , A23C9/16 , A23C21/02 , A23C1/12
CPC classification number: A23C21/023 , A23C1/12 , A23C9/1209 , A23C9/1544 , A23C21/02 , A23C21/026 , A23K10/28 , A23K20/147 , A23K50/10 , Y02P60/875
Abstract: The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.
Abstract translation: 本发明包括用酶，非沉降水解乳清渗透物浓缩物和由其制备的营养添加剂和食品生产非沉降水解乳清渗透物的方法。
-
公开(公告)号：US20130171318A1
公开(公告)日：2013-07-04
申请号：US13780975
申请日：2013-02-28
Applicant: NESTEC S.A.
Inventor： Lionel Jean Rene Bovetto , Christophe Schmitt , Frederic Robin , Matthieu Pouzot
IPC: A23J1/20
CPC classification number: A23J1/205 , A23C11/04 , A23C21/026 , A23C21/08 , A23C2210/30 , A23G1/44 , A23G1/46 , A23G9/38 , A23G9/40 , A23J3/08 , A23L23/00 , A23L27/72 , A23L33/19 , A23P10/30 , A23P10/40 , A23V2002/00 , A23V2200/25 , Y10T428/2984 , A23V2200/226 , A23V2250/54252 , A23V2250/54244 , A23V2250/1842 , A23V2200/254
Abstract: The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics.
-
5.发明授权Promoter of differentiation and keratinization of epidermic cell and functional beverage/food for promotion of keratinization of epidermis 有权表皮细胞和功能性饮料/食品的分化和角化的促进剂，用于促进表皮的角质化公开(公告)号：US08097246B2
公开(公告)日：2012-01-17
申请号：US11993111
申请日：2006-06-23
Applicant: Hidehiko Baba , Akihiro Masuyama , Chiaki Yoshimura
Inventor： Hidehiko Baba , Akihiro Masuyama , Chiaki Yoshimura
CPC classification number: A61K35/20 , A23C9/1234 , A23C21/026 , A23L33/10 , A23L33/195 , A23V2002/00 , A23Y2220/39 , A61K8/986 , A61K2800/85 , A61K2800/92 , A61Q19/00 , A23V2200/318
Abstract: The invention provides functional food and beverage that produce, through oral intake, a promotive effect on normal epidermal keratinization, and an epidermal differentiation and keratinization promoter for use in such functional food and beverage. The epidermal differentiation and keratinization promoter of the present invention contains, as an active component, fermented milk whey obtained by fermentation of milk with bacteria including lactic acid bacteria, such as Latobacillus helveticus. The functional food and beverage for promoting epidermal keratinization of the present invention contains the epidermal differentiation and keratinization promoter.
Abstract translation: 本发明提供功能性食品和饮料，其通过口服摄取产生对正常表皮角质化的促进作用，以及用于这种功能性食品和饮料中的表皮分化和角化促进剂。 作为活性成分，本发明的表皮分化促进剂含有通过用包括乳酸菌在内的细菌例如瑞士毕赤酵母发酵而得到的发酵乳清蛋白。 用于促进本发明的表皮角质化的功能性食品和饮料含有表皮分化和角化促进剂。
-
Patent Agency Ranking
6.发明申请公开(公告)号：US20110150851A1
公开(公告)日：2011-06-23
申请号：US13001991
申请日：2009-06-19
Applicant: Joachim Schmitt , Francis Lecroix , Pierre Jesenne , Bernd Stahl , Günther Boehm , Emmanuel Perrin
Inventor： Joachim Schmitt , Francis Lecroix , Pierre Jesenne , Bernd Stahl , Günther Boehm , Emmanuel Perrin
CPC classification number: A23C9/1234 , A23C9/1236 , A23C21/026 , A23L29/30 , A23L33/135 , A23L33/21 , A23L33/40 , A23V2002/00 , A61K35/744 , A61K35/745 , A61K35/747 , A23V2200/3204 , A23V2200/3202 , A23V2250/28 , A23V2200/32
Abstract: The present invention relates to compositions to be administered to infants delivered via caesarean section and in particular to a product comprising inactivated cells and/or bacterial cell fragments of Gram-negative bacteria and of optionally inactivated Gram-positive bacteria. Thereby it is possible to stimulate a fast colonisation of the intestinal microbiota of said infants.
Abstract translation: 本发明涉及给予通过剖宫产递送的婴儿的组合物，特别涉及包含革兰氏阴性细菌的灭活细胞和/或细菌细胞片段以及任选灭活的革兰氏阳性细菌的产品。 因此，可以刺激所述婴儿的肠道微生物群的快速定植。
-
7.发明申请公开(公告)号：US20100166877A1
公开(公告)日：2010-07-01
申请号：US11993111
申请日：2006-06-23
Applicant: Hidehiko Baba , Akihiro Masuyama , Chiaki Yoshimura
Inventor： Hidehiko Baba , Akihiro Masuyama , Chiaki Yoshimura
CPC classification number: A61K35/20 , A23C9/1234 , A23C21/026 , A23L33/10 , A23L33/195 , A23V2002/00 , A23Y2220/39 , A61K8/986 , A61K2800/85 , A61K2800/92 , A61Q19/00 , A23V2200/318
Abstract: The invention provides functional food and beverage that produce, through oral intake, a promotive effect on normal epidermal keratinization, and an epidermal differentiation and keratinization promoter for use in such functional food and beverage. The epidermal differentiation and keratinization promoter of the present invention contains, as an active component, fermented milk whey obtained by fermentation of milk with bacteria including lactic acid bacteria, such as Latobacillus helveticus. The functional food and beverage for promoting epidermal keratinization of the present invention contains the epidermal differentiation and keratinization promoter.
Abstract translation: 本发明提供功能性食品和饮料，其通过口服摄取产生对正常表皮角质化的促进作用，以及用于这种功能性食品和饮料中的表皮分化和角化促进剂。 作为活性成分，本发明的表皮分化促进剂含有通过用包括乳酸菌在内的细菌例如瑞士毕赤酵母发酵而得到的发酵乳清蛋白。 用于促进本发明的表皮角质化的功能性食品和饮料含有表皮分化和角化促进剂。
-
8.发明申请公开(公告)号：US20070087082A1
公开(公告)日：2007-04-19
申请号：US11558998
申请日：2006-11-13
Applicant: Shuji Kitamura , Takashi Ueyama
Inventor： Shuji Kitamura , Takashi Ueyama
IPC: A23C9/12
CPC classification number: A23C21/026 , A23C9/123 , A23C9/1234 , A23C19/045 , A23C19/05 , A23C21/00 , A23C2260/05 , A23L33/18 , A23V2002/00 , A23Y2220/39 , A23V2200/326 , A23V2250/5424
Abstract: There are disclosed methods for producing fermented milk and whey that enable effective production in high yield of fermented milk and whey having high content of an ACEI peptide that is highly safe and applicable to pharmaceuticals, functional foods, health foods, and the like. The methods are: a method including the steps of mixing lactic acid bacteria and a starting material containing milk by stirring to prepare a mixed material, and fermenting the mixed material under stirring so that curd pieces and whey containing an angiotensin converting enzyme inhibitory peptide are generated, whereby fermented milk containing the curd pieces and the whey containing the angiotensin converting enzyme inhibitory peptide is produced; and a method including the steps of subjecting the resulting fermented milk to centrifugation and/or filter pressing to separate and recover whey.
Abstract translation: 公开了生产发酵乳和乳清的方法，所述方法能够有效地生产高产量的发酵乳和具有高含量ACEI肽的乳清，其高度安全且适用于药物，功能性食品，保健食品等。 所述方法包括以下步骤：通过搅拌混合乳酸菌和含有乳的原料以制备混合物，并在搅拌下发酵混合物，从而产生包含血管紧张素转换酶抑制肽的凝乳片和乳清 制造含有凝乳片的发酵乳和含有血管紧张素转换酶抑制肽的乳清液; 以及包括以下步骤的方法：使得到的发酵乳进行离心和/或过滤以分离和回收乳清。
-
公开(公告)号：US20040033289A1
公开(公告)日：2004-02-19
申请号：US10332904
申请日：2003-01-15
Inventor： Eirik Selmer-Olsen
IPC: A23K001/00
CPC classification number: A23C21/026 , A23K30/00 , A23Y2320/00 , C12P7/52
Abstract: The present invention relates to a preservative agent based on propionic acid, suitable for animal and vegetable products, and to the preparation and use of the same. The preservative agent is obtained by fermentation of whey or components of whey.
Abstract translation: 本发明涉及适用于动植物产品的基于丙酸的防腐剂及其制备和用途。 防腐剂通过乳清发酵或乳清成分得到。
-
10.发明申请公开(公告)号：US20030108657A1
公开(公告)日：2003-06-12
申请号：US10072570
申请日：2002-02-08
IPC: A23G003/00
CPC classification number: A23G9/38 , A23C9/1315 , A23C21/026 , A23D7/0056 , A23L7/126 , A23L11/09 , A23L13/424 , A23L13/46 , A23L13/65 , A23L33/10 , A23L33/105 , A23L33/11 , A23L33/185 , A23V2002/00 , A61K31/352 , A61K36/48 , C12P17/06 , A61K2300/00 , A23V2250/2116
Abstract: A process is described for the preparation of one or more statins by fermentation, wherein a substrate is fermented with statins producing fungus wherein the substrate comprises more than 20% by weight of soy ingredients. Further a food product is described comprising an amount of one or more statins and an amount of one or more compounds chosen from the group: polyunsaturated fatty acids, phytosterols, proteins, peptides, dietary fibers, polyphenols and saponins, wherein the food product has a Hue a* value less than 20.
Abstract translation: 描述了通过发酵制备一种或多种他汀类药物的方法，其中底物被产生他汀类药物发酵，其中所述底物包含大于20重量％的大豆成分。 此外，描述了包含一种或多种他汀类和一种或多种选自以下的化合物的量的食品：多不饱和脂肪酸，植物甾醇，蛋白质，肽，膳食纤维，多酚和皂苷，其中该食品具有 色相值*小于20。
-
-
-
-
-
-
-
-
-
Search Results
92
records
(took 0.045 seconds)
