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1.发明申请公开(公告)号：US20170223971A1
公开(公告)日：2017-08-10
申请号：US15108393
申请日：2015-12-30
申请人： SPC CO., LTD
发明人： ChungKil PARK , CheonYong LEE , SangMin SHIM , MoonYoung JUNG , SeongBong SONG , ByeongCheol KIM , JinHo SEO , NamSoo HAN , SungJong HONG
CPC分类号： A21D13/00 , A21D8/04 , A21D8/045 , A21D8/047 , A23V2250/762 , A23Y2220/13 , A23Y2220/25 , A23Y2220/81 , C12R1/225 , C12R1/24 , C12R1/865
摘要： Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean yeasts isolated from traditional Korean nuruk.
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2.发明授权公开(公告)号：US09560854B2
公开(公告)日：2017-02-07
申请号：US14622587
申请日：2015-02-13
申请人： GIULIANI S.p.A.
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
IPC分类号： C12N1/20 , A21D8/04 , A21D13/04 , A21D13/06 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25 , A21D10/00
CPC分类号： A21D8/04 , A21D8/045 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40 , A23Y2220/05 , A23Y2220/13 , A23Y2220/17 , A23Y2220/25 , A23Y2220/29 , A23Y2220/35 , A23Y2220/37 , A23Y2220/39 , A23Y2220/63 , A23Y2220/65 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25
摘要： The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
摘要翻译： 本发明涉及用于无麸质焙烤产品的酵母的乳酸菌混合物。 特别地，本发明涉及基于选择的乳酸菌的“天然酵母”作为酵母剂用于生产无麸质面包的用途，其具有改进的感官和营养特性，其设计用于腹腔食物喂养。
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3.发明申请PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS 审中-公开微生物生物技术用于全面降解葡萄糖的方法公开(公告)号：US20160205974A1
公开(公告)日：2016-07-21
申请号：US15073450
申请日：2016-03-17
申请人： Giuliani S.p.A.
发明人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： C12N9/62 , A21D8/042 , A21D13/066 , A23L7/104 , A23L7/198 , A23L29/06 , A23V2002/00 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/225 , C12R1/25 , C12Y304/00 , C12Y304/11 , C12Y304/11005
摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
摘要翻译： 本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。
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4.发明申请公开(公告)号：US20150140167A1
公开(公告)日：2015-05-21
申请号：US14382369
申请日：2012-11-06
发明人： Ruth Pedroza-Islas
IPC分类号： A21D8/04
CPC分类号： A21D8/045 , A21D8/042 , A21D13/066 , A23L7/104 , A23L29/06 , A23L29/065 , A23L33/125 , A23L33/135 , A23L33/195 , A23P10/30 , A23V2002/00 , A23Y2220/13 , A23Y2220/67 , A23Y2220/81 , C12N1/04 , C12N1/20 , A23V2200/32 , A23V2250/54252
摘要： The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
摘要翻译： 本发明涉及一种用于麸质降解的微胶囊化细菌菌群，其包括：a）三种不同的市售乳酸菌菌株; b）包封剂; c）益生元; 和d）海藻糖; 与细菌来源的蛋白水解酶和真菌来源的蛋白水解酶组合。 优选地，微胶囊化菌体包含：a）植物乳杆菌ATCC 8014; b）Sanfranciscensis Lactobacillus ATCC 27652; c）短乳杆菌ATCC 14869; d）从90％蛋白质的乳清中分离蛋白质; e）葡萄糖当量为10的麦芽糖糊精; f）阿拉伯胶; g）蜜汁蜂蜜 和h）海藻糖; 与细菌来源的蛋白酶和真菌来源的蛋白酶组合。 它还描述了一种获得微胶囊化细菌菌群的方法，以及从其中制备源头的方法，以及使用所述酸面团来获得烘焙产品。
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公开(公告)号：US09974315B2
公开(公告)日：2018-05-22
申请号：US14382369
申请日：2012-11-06
发明人： Ruth Pedroza-Islas
IPC分类号： A21D8/04 , C12N1/20 , A21D13/066 , C12N1/04 , A23L29/00 , A23L7/104 , A23L33/135 , A23P10/30
CPC分类号： A21D8/045 , A21D8/042 , A21D13/066 , A23L7/104 , A23L29/06 , A23L29/065 , A23L33/125 , A23L33/135 , A23L33/195 , A23P10/30 , A23V2002/00 , A23Y2220/13 , A23Y2220/67 , A23Y2220/81 , C12N1/04 , C12N1/20 , A23V2200/32 , A23V2250/54252
摘要： The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
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6.发明申请METHODS FOR DETERMINATION OF BIOACTIVITY, REMOVAL, OR INACTIVATION CEREAL AMYLASE TRYPSIN INHIBITORS IN CEREALS, FLOURS AND COMPLEX FOODS 审中-公开用于确定谷物，食品和复合食品中生物活性，去除或灭活谷氨酰胺酶抑制剂的方法公开(公告)号：US20170049136A1
公开(公告)日：2017-02-23
申请号：US15308397
申请日：2015-04-30
发明人： Detlef SCHUPPAN
IPC分类号： A23L5/20
CPC分类号： A23L5/28 , A23L5/23 , A23V2002/00 , A23Y2220/71 , A23Y2220/81
摘要： The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, qualifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.
摘要翻译： 本发明的特征在于从加工和未加工的食品中提取淀粉酶胰蛋白酶抑制剂（ATI）的方法，确定ATI的生物活性，限定食品中ATI的量，并降低食品中ATI的含量。
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公开(公告)号：US20140065262A1
公开(公告)日：2014-03-06
申请号：US13598515
申请日：2012-08-29
申请人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
发明人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： A21D13/40 , A21D6/00 , A21D8/00 , A21D8/042 , A21D8/045 , A21D8/047 , A21D10/002 , A21D13/00 , A21D13/04 , A21D13/062 , A21D13/066 , A23L33/30 , A23Y2220/67 , A23Y2220/81 , C12N1/20
摘要： The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
摘要翻译： 本发明涉及从含有谷物面粉的谷蛋白开始制备面粉面积减少的方法。 特别地，本发明涉及乳酸菌和真菌酶在小麦粉中部分降解麸质的用途，以便获得具有20,000-80,000ppm残余麸质浓度的面粉面团。 通过本发明方法获得的面粉面团可用于制备具有降低的面筋含量的食品。
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8.发明授权公开(公告)号：US09237753B2
公开(公告)日：2016-01-19
申请号：US12374246
申请日：2007-07-03
申请人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
IPC分类号： C12N1/20 , A21D8/04 , A21D13/04 , A21D13/06 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25 , A21D10/00
CPC分类号： A21D8/04 , A21D8/045 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40 , A23Y2220/05 , A23Y2220/13 , A23Y2220/17 , A23Y2220/25 , A23Y2220/29 , A23Y2220/35 , A23Y2220/37 , A23Y2220/39 , A23Y2220/63 , A23Y2220/65 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25
摘要： The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
摘要翻译： 本发明涉及用于无麸质焙烤产品的酵母的乳酸菌混合物。 特别地，本发明涉及基于选择的乳酸菌的“天然酵母”作为酵母剂用于生产无麸质面包的用途，其具有改进的感官和营养特性，其设计用于腹腔食物喂养。
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公开(公告)号：US20150289523A1
公开(公告)日：2015-10-15
申请号：US14724124
申请日：2015-05-28
发明人： Naomi KOKUBO , Miyuki OZAWA , Seigo NAKAYA , Azusa KATO , Shinichiro ICHINOSE , Shiro SASAKI
IPC分类号： A21D8/04 , A23L3/3571 , A23L3/3463 , A21D15/00
CPC分类号： A21D8/045 , A01N63/00 , A01N63/02 , A21D15/00 , A23L3/34635 , A23L3/3571 , A23V2002/00 , A23Y2220/81 , C12R1/225
摘要： An object of the present invention is to provide a novel strain that is capable of effectively inhibiting the growth of microorganisms such as fungi and Staphylococcus aureus, is safe, and does not influence the flavor and taste of foods. The present invention relates to a strain of Lactobacillus sanfranciscensis WB1006 (FERMABP-11246), and also relates to a food produced with the use of the strain.
摘要翻译： 本发明的目的是提供能够有效抑制真菌，金黄色葡萄球菌等微生物生长的新型菌株，是安全的，不影响食品的风味和味道。 本发明涉及三菌乳杆菌WB1006（FERMABP-11246）的菌株，还涉及使用该菌株产生的食物。
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10.发明申请公开(公告)号：US20150216185A1
公开(公告)日：2015-08-06
申请号：US14622587
申请日：2015-02-13
申请人： GIULIANI S.p.A.
发明人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
CPC分类号： A21D8/04 , A21D8/045 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40 , A23Y2220/05 , A23Y2220/13 , A23Y2220/17 , A23Y2220/25 , A23Y2220/29 , A23Y2220/35 , A23Y2220/37 , A23Y2220/39 , A23Y2220/63 , A23Y2220/65 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25
摘要： The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
摘要翻译： 本发明涉及用于无麸质焙烤产品的酵母的乳酸菌混合物。 特别地，本发明涉及基于选择的乳酸菌的“天然酵母”作为酵母剂用于生产无麸质面包的用途，其具有改进的感官和营养特性，其设计用于腹腔食物喂养。
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