公开(公告)号：US4806368A

公开(公告)日：1989-02-21

申请号：US97061

申请日：1987-09-16

申请人： Malireddy S. Reddy

发明人： Malireddy S. Reddy

IPC分类号： A23L1/03 ,  A23L1/30 ,  A23L1/303 ,  A23L1/308 ,  A23C9/12

CPC分类号： A23L33/21 ,  A23L29/065 ,  A23L33/145 ,  A23L33/155 ,  A23Y2220/49 ,  A23Y2240/75 ,  A23Y2260/21 ,  A23Y2300/00

摘要： 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.

摘要翻译： 制备了具有嗜酸乳杆菌和/或双歧杆菌（Bifidobacterium bifidus），柠檬酸明串珠菌（Lactonostoc citrovorum）和丙酸杆菌（Propionibacterium shermanii）的膳食纤维基片剂。 为了增强片剂中嗜酸乳杆菌的活力，包括氨基酸L-胱氨酸，维生素C和维生素E的组合。 为了保护和增强人类胃肠和肠道中的有益细菌群体，钙和镁盐与膳食纤维一起掺入配方中。 卵磷脂已被用作润滑剂。 使用酸乳清，乳清蛋白浓缩物和纯乳糖的制剂，将少量的乳糖加入配方中。 与自由流动​​的粉末形式相比，拟议的配方在最大程度上保护了嗜酸乳杆菌。 配方中含有维生素A和D作为营养补充剂。 自动酵母提取物和酶消化的酪蛋白已经作为兴奋剂掺入有益细菌。 此外，自动酵母提取物是B族维生素的主要来源。

公开(公告)号：US20150037461A1

公开(公告)日：2015-02-05

申请号：US14377952

申请日：2013-11-21

申请人： PELICAN CO., LTD.

发明人： Hiroshi Harada ,  Akinori Hiramatsu

IPC分类号： A23C11/10 ,  A23C20/02 ,  A23L2/38

CPC分类号： A23C11/106 ,  A23C9/12 ,  A23C9/1315 ,  A23C19/055 ,  A23C20/02 ,  A23C20/025 ,  A23L2/382 ,  A23L11/09 ,  A23V2002/00 ,  A23Y2240/21 ,  A23Y2260/21

摘要： 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.

摘要翻译： 本发明提供一种以可食用的全脂肪大豆粉为原料的食用发酵乳制品的生产方法，所述无菌全脂大豆粉具有非常高的营养价值，并且具有显着改善的味道评价，包括风味和光滑质地，以及发酵乳制品 由该方法生产。 发酵乳制品的生产方法包括以下步骤：通过粉碎制备的细菌计数为300个细胞/克或更小的无菌脱壳大豆来制造粒度为100-1,000目的无菌全脂大豆粉，通过 使用将整个大豆分成子叶，细菌和外壳的方法; 向无菌全脂大豆粉中加入水以制备粉末状大豆汁，然后通过加热灭菌粉末状大豆汁; 使粉末状大豆汁匀浆以制备匀质化的粉末状大豆汁; 并向均匀化的粉末状大豆汁中加入乳酸菌，然后发酵制备发酵乳。

公开(公告)号：US20120100256A1

公开(公告)日：2012-04-26

申请号：US13380152

申请日：2009-09-10

申请人： Bong Joon Kim ,  Ji-Young Oh ,  Min-Soo Kwon ,  Heon Woong Jung ,  Kang-Pyo Lee

发明人： Bong Joon Kim ,  Ji-Young Oh ,  Min-Soo Kwon ,  Heon Woong Jung ,  Kang-Pyo Lee

IPC分类号： A23L1/23 ,  A23L1/30 ,  C12N1/20 ,  A23L1/218

CPC分类号： A23L19/20 ,  A23K10/18 ,  A23L29/065 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2260/21 ,  A61K8/99 ,  A61K2800/10 ,  A61Q19/00 ,  C12N1/20 ,  C12R1/01

摘要： 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.

摘要翻译： 本发明涉及柠檬酸明串珠菌CJGN34 KCTC10974BP乳酸菌，包括以乳酸菌为起始剂制造的泡菜的发酵食品，乳酸菌组成的乳酸菌组合物。 本发明的新颖的明串珠菌CJGN34提高了泡菜的一般味道品质; 通过传统制作方法在冬季增加泡菜固有的复杂酸味和碳酸味， 并定期维持一年的发酵品质; 尤其具有控制味道质劣的夏季发酵品质恶化的效果。 因此，本发明的乳酸菌可以用作发泡食品，包括泡菜，或作为与载体或添加剂混合的片剂或胶囊形式的药物或用于食品的益生菌; 或通过一定量的混合施用于化妆品成分。 因此，本发明的乳酸菌可以通常用于医药，食品，饲料，化妆品等各种技术领域中。

公开(公告)号：US4748025A

公开(公告)日：1988-05-31

申请号：US832074

申请日：1986-02-24

申请人： Marc R. Bachmann ,  Endel Karmas

发明人： Marc R. Bachmann ,  Endel Karmas

IPC分类号： A23C9/123 ,  A23C9/13 ,  A23C11/10 ,  A23C9/12 ,  A23C17/02

CPC分类号： A23C9/1315 ,  A23C11/106 ,  A23C9/1236 ,  A23Y2240/21 ,  A23Y2260/21

摘要： 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.

摘要翻译： 提供了通过使用酪乳发酵生物将发酵混合物发酵的新型培养的酪乳组合物，其包含约15％至约70％的新鲜牛奶，牛奶或其他合适的新鲜乳和约85％至约30％的豆浆。 提供甜味剂和增稠剂的使用不需要提供具有良好可接受性并且与用于制备培养的酪乳组合物的新鲜牛奶制成的相应的培养的酪乳组合物相似或基本上不可区分的培养的酪乳组合物。 可以以常规方式加入适于作为培养的酪乳组合物制备中的添加剂的调味剂和果实制剂。 与使用100％新鲜牛奶的相应组合物相比，所提供的组合物具有约2.5的增强的蛋白质效率比值和减少的动物脂肪含量。 还提供了制备新型培养的酪乳组合物的方法。

公开(公告)号：US20170006905A1

公开(公告)日：2017-01-12

申请号：US15276069

申请日：2016-09-26

申请人： CJ CHEILJEDANG CORP.

发明人： Bong Joon KIM ,  Ji-Young OH ,  Min-Soo KWON ,  Heon Woong JUNG ,  Kang-Pyo LEE

IPC分类号： A23L19/20 ,  A23K10/18 ,  A23L29/00 ,  A23L33/135 ,  C12N1/20 ,  C12R1/01

CPC分类号： A23L19/20 ,  A23K10/18 ,  A23L29/065 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2260/21 ,  A61K8/99 ,  A61K2800/10 ,  A61Q19/00 ,  C12N1/20 ,  C12R1/01

摘要： 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.

摘要翻译： 本发明涉及柠檬酸明串珠菌CJGN34 KCTC10974BP乳酸菌，包括以乳酸菌为起始剂制造的泡菜的发酵食品，乳酸菌组成的乳酸菌组合物。 本发明的新颖的明串珠菌CJGN34提高了泡菜的一般味道品质; 通过传统制作方法在冬季增加泡菜固有的复杂酸味和碳酸味， 并定期维持一年的发酵品质; 尤其具有控制味道质劣的夏季发酵品质恶化的效果。 因此，本发明的乳酸菌可以用作发泡食品，包括泡菜，或作为与载体或添加剂混合的片剂或胶囊形式的药物或用于食品的益生菌; 或通过一定量的混合施用于化妆品成分。 因此，本发明的乳酸菌可以通常用于医药，食品，饲料，化妆品等各种技术领域中。

公开(公告)号：US20150132436A1

公开(公告)日：2015-05-14

申请号：US14405118

申请日：2012-06-29

申请人： Jong Bae Jung

发明人： Jong Bae Jung

IPC分类号： A23K1/00 ,  A23K1/18

CPC分类号： A23K10/12 ,  A23K10/16 ,  A23K10/30 ,  A23K50/80 ,  A23Y2220/13 ,  A23Y2220/17 ,  A23Y2220/67 ,  A23Y2240/41 ,  A23Y2260/21 ,  A23Y2260/35 ,  A23Y2280/55 ,  A23Y2300/00 ,  Y02A40/818

摘要： 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.

摘要翻译： 本发明涉及虾饲料用添加剂组合物及其制造方法，特别涉及虾饲料用添加剂组合物及其制造方法，既增加了养殖虾的生存率和生长速度，又防止了虾 海水污染。 本发明公开了一种虾饲料添加剂组合物的制造方法，其特征在于，包括以下步骤：混合酵母菌，枯草芽孢杆菌和乳杆菌等微生物，红参等天然产物，缠结，琼脂，水sal草，日本，berg ，海生莴苣，蒲公英，白术，滴草和葛根，发酵果实如苹果，橙，普通话，菠萝和甜瓜; 从提供抗病毒作用的混合物中提取发酵物，增加免疫力，改善消化，促进生长，分解残余饲料等。