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61. 发明授权

EP1474002B1 PROCEDE DE FABRICATION DE PRODUITS LAITIERS FERMENTES AVEC DES ENZYMES D'ORIGINE BACTERIENNE 有权
标题翻译：用于生产纯牛奶，酸奶用酶细菌起源
公开(公告)号：EP1474002B1
公开(公告)日：2009-12-09
申请号：EP03712257.9
申请日：2003-01-17
申请人： Compagnie Gervais Danone
发明人： DE GREEF TRIAL, Nathalie , QUEGUINER, Claire , GRUGIER, Fanny , PAQUET, Denis
IPC分类号： A23C9/127 , A23C9/123
CPC分类号： C12Y304/21062 , A23C9/1238 , A23C9/127 , A23C9/1275 , C12Y304/24033

62. 发明公开

EP1949800A1 METHOD OF PRODUCING GABA-CONTAINING FERMENTED PRODUCT 有权
标题翻译： VERFAHREN ZUR HERSTELLUNG EINES GABA-HALTIGEN FERMENTATIONSPRODUKTS
公开(公告)号：EP1949800A1
公开(公告)日：2008-07-30
申请号：EP06823088.7
申请日：2006-11-07
申请人： Hiroshima University
发明人： SUGIYAMA, Masanori
IPC分类号： A23L1/305 , A23B7/14
CPC分类号： A23L2/52 , A23C9/127 , A23L19/00 , A23L33/175 , A23V2002/00 , A23V2250/038
摘要： Provided is a method of efficiently producing a fermented product of a fruit or vegetable, containing GABA in a higher concentration without damaging the taste and flavor of the fruit and vegetable. A method of producing a fermented product containing γ-aminobutyric acid characterized by fermenting a plant or juice thereof with Enterococcus avium in the presence of glutamic acid or a salt thereof and sake cake or an extract thereof.
摘要翻译：本发明提供一种高效生产含有更高浓度的GABA的水果或蔬菜的发酵产物的方法，而不损害水果和蔬菜的味道和风味。一种生产含有3-氨基丁酸的发酵产品的方法，其特征在于在谷氨酸或其盐和清酒块或其提取物的存在下，用肠球菌属的酵母发酵其植物或果汁。

63. 发明公开

EP1727440A1 METHOD OF PREPARING A FOOD INGREDIENT AND FOOD PRODUCT HAVING ANGIOTENSIN-I-CONVERTING ENZYME INHIBITING PROPERTIES AND PRODUCTS THUS OBTAINED 审中-公开
标题翻译：用于生产食品物质和食品产品，血管紧张素转换酶发炎的特性，并获得产品
公开(公告)号：EP1727440A1
公开(公告)日：2006-12-06
申请号：EP04721873.0
申请日：2004-03-19
申请人： Campina Nederland Holding B.V.
发明人： BATEN, Carolina , BOOTS, Jan-Willem, Pieter
IPC分类号： A23L1/305 , A23L1/30 , A23C9/123 , A23C9/127 , A23L1/211 , A61K38/01
CPC分类号： A61K38/011 , A23C9/127 , A23C9/1322 , A23L33/135 , A23L33/17 , A23V2002/00 , A61K38/005 , A61K38/012 , A61K38/017 , A23V2250/54 , A23V2200/326
摘要： The invention relates to a method of preparing a food ingredient conferring angiotensin-I-converting enzyme inhibiting properties to the food product comprising the ingredient, which method comprises providing a preparation of one or more protein hydrolysates having angiotensin-Iconverting enzyme inhibiting properties, optionally together with one or more other constituents; adding one or more micro-organism species to the preparation thus provided; and . fermenting the preparation. The ingredient thus obtained has ACE-inhibiting properties and is no longer bitter tasting. The de-bittering can also take place directly in the food product for which the ingredient is intended.

64. 发明授权

EP1142988B1 NOVEL MICROORGANISM AND USE THEREOF 有权
标题翻译：微生物和同用
公开(公告)号：EP1142988B1
公开(公告)日：2006-11-22
申请号：EP99900326.2
申请日：1999-01-14
申请人： Gold Kosan Co. Ltd , Aonuma, Takemi
发明人： AONUMA, Takemi
IPC分类号： C12N1/20 , C05F11/08 , A23L1/20 , A23K1/16 , A23L1/015 , A23L3/3571 , A23K1/00 , A23L1/03 , A23L1/211 , C12R1/125
CPC分类号： C12R1/07 , A23C9/1203 , A23C9/127 , A23K10/12 , A23K10/16 , A23L3/3571 , A23L5/28 , A23L11/37 , A23L29/065 , C05F11/08 , C12N1/20 , C12R1/125 , Y02W30/47
摘要： A microorganism belonging to the genus Bacillus characterized by being capable of reducing nitrates and containing chitin and/or chitosan in cell wall. This microorganism is usable in improving soil, processing organic wastes via fermentation, fermenting soybean and relieving a bitter taste. It is also usable as an additive for feeds or foods. Moreover, the microorganism has an antibacterial effect.

65. 发明授权

EP1383394B1 METHOD OF PREPARING SAVOURY-FLAVOURED PRODUCTS BY FERMENTATION OF PROTEINS 有权
标题翻译：用于生产PIKANT品尝产品经发酵蛋白的
公开(公告)号：EP1383394B1
公开(公告)日：2006-05-24
申请号：EP02764115.8
申请日：2002-04-19
申请人： NEW ZEALAND DAIRY BOARD
发明人： SCHLOTHAUER, Ralf-Christian , CARROLL, Tim , DAVEY, Graham Peter , CHAN, Jessie Rose
IPC分类号： A23J3/34 , A23C9/127 , A23C19/055 , A23C20/00 , A23J1/12 , A23J1/20 , A23L1/23 , A23C19/028
CPC分类号： A23C9/127 , A23J3/08 , A23J3/16 , A23J3/18 , A23L27/25
摘要： The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria - Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 5.5-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.

66. 发明授权

EP1113723B1 DAIRY PRODUCT AND METHOD FOR PREPARING SAME 有权
标题翻译：乳制品和方法及其
公开(公告)号：EP1113723B1
公开(公告)日：2005-03-30
申请号：EP99943486.3
申请日：1999-09-14
申请人： CAMPINA MELKUNIE B.V. , INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA)
发明人： VERMIN, Reinier, Johannes, Christina , SPINNLER, Henry-Eric
IPC分类号： A23C9/127 , A23C9/12
CPC分类号： A23C9/1203 , A23C9/127
摘要： The invention relates to a method for preparing a dairy product, in which a medium comprising milk or a milk product is treated under aerobic conditions with a lactose-negative, food-technologically acceptable microorganism, and is then kept under anaerobic conditions for some time. Furthermore, the invention relates to a dairy product obtainable by this method.

67. 发明公开

EP1410717A4 METHOD FOR PRODUCING A FOOD PRODUCT, FOOD PRODUCT AND BARM FOR PRODUCING SAID PRODUCT (VARIANTS) 审中-公开
标题翻译：用于生产用于食品，食品和酵母（版本），
公开(公告)号：EP1410717A4
公开(公告)日：2004-12-29
申请号：EP02756033
申请日：2002-07-22
申请人： ZENOVICH SERGEI MIKHAILOVICH
发明人： ZENOVICH SERGEI MIKHAILOVICH
IPC分类号： A23C9/12 , A23C9/123 , A23C9/127 , A23C9/13 , A23C9/133 , A23C9/137 , A23G9/32 , A23G9/36 , A23G9/42 , A23L1/064 , A23L1/28 , A23L1/30
CPC分类号： A23G9/42 , A23C9/1203 , A23C9/1234 , A23C9/127 , A23C9/13 , A23C9/133 , A23C9/137 , A23C2220/204 , A23G9/363 , A23L33/135
摘要： The invention relates to the food industry, in particular to milk industry and can be used for introducing novel food technologies and developing a larger number of novel food products having improved properties. The inventive method for producing a product consists in the following: 1) combining a food basis or at least one component thereof with at least one physiologically acceptable carrier and/or at least one precursor component thereof; 2) combining the food basis and/or one component thereof with at least one micro-organism (MO) and or with another biological system (BS); 3) forming not less than one carrier- biocatalyst system and / or modifying any quality characteristics of at least one similar system, for example physical and/or chemical and /or physical-chemical and/or biochemical and/or microbiological and/or and/or other known characteristics; 4) participation of at least one part of microorganisms and/or other biological systems of an immobilised biocatalyst in the production of the finished product by using metabolic processes, for example microbial synthesis and in the transformation of a food substrate; 5) the presence of at least one produced or transformed immobilised biocatalyst into the product. The inventive products called biocatalysed products and the barm thereof are also disclosed.

68. 发明公开

EP1410717A2 METHOD FOR PRODUCING A FOOD PRODUCT, FOOD PRODUCT AND BARM FOR PRODUCING SAID PRODUCT (VARIANTS) 审中-公开
标题翻译：用于生产用于食品，食品和酵母（版本），
公开(公告)号：EP1410717A2
公开(公告)日：2004-04-21
申请号：EP02756033.3
申请日：2002-07-22
申请人： Zenovich, Sergei Mikhailovich
发明人： Zenovich, Sergei Mikhailovich
IPC分类号： A23C9/12 , A23C9/13 , A23C9/133
CPC分类号： A23G9/42 , A23C9/1203 , A23C9/1234 , A23C9/127 , A23C9/13 , A23C9/133 , A23C9/137 , A23C2220/204 , A23G9/363 , A23L33/135
摘要： The invention relates to the food industry, particularly to the dairy industry, and can be used for putting into use some new food technologies and producing a large number of new food products noted for improved properties. The invention is directed to raising the physiological activity of food products, particularly of fermented milk products and to improving other properties thereof.
In accordance with the invention, the proposed process for producing a product (variants) comprises: (1) combining a food base or at least one of its components with at least one physiologically acceptable carrier and/or with at least one its starting component, precursor; (2) combining the food base or at least one of its components with at least one microorganism or other biological system; (3) forming at least one "carrier-biocatalyst" system; (4) participation of at least part of the microorganisms and/or other biological systems of an immobilized biocatalyst in obtaining the final product due to metabolic processes, for example, due to microbial synthesis and/or transformation of the food base (substrate); (5) providing the presence of at least one formed immobilized biocatalyst in the composition of the product.
The invention discloses also products obtained in accordance with the claimed process, that are called "biocatalyzed products", as well as starters for obtaining such products.
摘要翻译：食品组合包括与载体和生物体系中食品的生产做了原位固化生物催化剂的形式。食品的生产方法包括：（a）将食品基与至少一种载体和/或至少一种其前体; （B）相结合的至少一种生物系统中的食物基料; （C）上形成至少一个固定的生物催化剂是哪一个载波生物系统; （D）确保至少一种固定化生物催化剂，在生产最终产品的由于代谢过程和/或食品基的变换的参与; 和（e）确保至少一种固定化生物催化剂在成品组合物中存在。因此独立权利要求中包括了：（1）一种食品产品，其包括食品基和至少一个固定的生物催化剂的所有这是一个载流子的生物系统，其中所述固定化生物催化剂相结合的载体或与食物碱或其前体和后形成食物基至少部分地由至少一个生物系统中形成的固定的生物催化剂的一部分代谢转化; 和（2）一种用于生产食品的起动器，其包括至少一种载体和/或至少一种其前体和至少一种生物系统，其中至少一个生物系统由至少一个载波起动器被加入后固定化到食品的基础上，并且将所得固定的生物催化剂残留在食品中。

69. 发明公开

EP1294852A1 ENHANCED FLAVOUR PRODUCTION IN OR RELATING TO FOOD BY CULTIVATION OF VARIOUS FOOD-GRADE MICRO-ORGANISMS 审中-公开
标题翻译： INCREASED TASTE材料生产对粮食文化通过食品质量不同的微生物
公开(公告)号：EP1294852A1
公开(公告)日：2003-03-26
申请号：EP01962817.1
申请日：2001-07-01
申请人： NIZO food research
发明人： SMIT, Gerrit , AYAD, Eman, Hussen, El Sayed
IPC分类号： C12N1/20 , A23L1/03 , A23C19/032 , C12P1/04
CPC分类号： A23C9/123 , A23C9/127 , A23C19/032 , A23L29/065 , C12N1/20 , C12P39/00
摘要： New mixed cultures of two or more micro-organism strains are provided wherein at least one of said micro-organism strains which are comprised in said mixed culture is individually selected on the basis of its ability to perform part of an enzymatic pathway, and said two or more selected micro-organism strains together form a complete pathway towards a desired flavour component. Preferably, the mixed culture is a culture for the production of a fermented product, such as yogurt or cheese or sausage. Said two or more micro-organism strains are preferably co-cultivated. Particular and preferred embodiments are starter cultures for the manufacturing of cheese, comprising a combination of various Lactoccocus strains and a combination of a Brevibacterium strain and a Staphylococcus strain, respectively.

70. 发明公开

EP1085816A1 DIETARY SUPPLEMENT DERIVED FROM FERMENTED MILKS FOR THE PREVENTION OF OSTEOPOROSIS 有权
标题翻译：饮食附加发酵的乳制品ÖSTEOPOROSE预防
公开(公告)号：EP1085816A1
公开(公告)日：2001-03-28
申请号：EP00922846.1
申请日：2000-04-07
申请人： Sigma-Tau Healthscience S.p.A.
发明人： WEISSMAHR, Joseph, A.
IPC分类号： A23C9/127 , A23C9/13 , A61P19/10
CPC分类号： A23C9/1232 , A23C9/127 , A23C9/1322
摘要： A process is described for manufacturing dietary supplements (food integrators) by means of a natural fermentation, including the following steps: a) preparation of a 'mix' at a 18° Centigrade temperature, containing one or more types of pasteurized milk from animal origin; b) introduction in such a 'basic material' of a 1.5-4.5 % in weight of polysaccharide 'grains' mainly formed 'friendly bacteria'; c) maintenance of the previous substance at a 18-25° Centigrade temperature for a first period of 6-12 hours then adding a quantity of 1-3 % in weight of a second pool of polysaccharide 'grains', mainly formed by yeasts; d) maintenance of the substance at 18-25 °C during a second period of 6-12 hours, by adding again 2.5.-6.5 % in weight of 'grains' mainly formed by yeasts, then adding some minerals (calcium, magnesium, etc.) in proportion 0.2-1.2 % of weight; e) separation, by filtration, of different components of the substance, among whose a 'residual matrix' composed by grains of polysaccharides containing bacteria and yeasts; f) drying of the substance, after filtration, for obtaining a fine powder; g) preparation of various dietary supplements, presented in tablets or 'sachets' or other formulations, useful in the treatment of osteoporosis and other degenerative conditions.

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