专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

EP3199626A1 ENZYME PREPARATIONS NOT YIELDING ANY BAD TASTE 无效
标题翻译：酶制剂不会产生任何不好的味道
公开(公告)号：EP3199626A1
公开(公告)日：2017-08-02
申请号：EP17153175.9
申请日：2006-11-28
申请人： DSM IP Assets B.V.
发明人： DE SWAAF, Maximiliaan Peter Marie , VAN DIJK, Albertus Alard , EDENS, Luppo , DEKKER, Petrus Jacobus Theodorus
IPC分类号： C12N9/38 , A23C9/12 , C12N15/55 , C12N9/62
CPC分类号： A23C9/127 , A23C9/1206 , A23C19/0328 , C12N9/16 , C12N9/2402 , C12N9/2468 , C12N9/2471 , C12N9/62 , C12Y301/06001 , C12Y302/01023 , C12Y302/01108
摘要： The present invention describes an intracellular produced lactase which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase.
摘要翻译：本发明描述了一种细胞内产生的乳糖酶，其中每个NLU的乳糖酶活性包含少于40个单位的芳基硫酸酯酶活性。本发明还提供了一种包括用酶制剂处理底物的方法，其中酶制剂基本上不含芳基硫酸酯酶。

2. 发明公开

EP2992765A1 SOY MILK FERMENTED SUBSTANCE 有权
标题翻译： MIT SOJAMILCH FERMENTIERTE SUBSTANZ
公开(公告)号：EP2992765A1
公开(公告)日：2016-03-09
申请号：EP14779754.2
申请日：2014-04-02
申请人： Kikkoman Corporation
发明人： KANEKO Daisuke , AOYAMA Kenji , WIM Engels , ARNO Wegkamp , FEDDE Kingma
IPC分类号： A23L11/00 , A23C11/10 , A23C9/13
CPC分类号： A23C9/127 , A23C11/106 , A23Y2220/29 , A23Y2240/75 , C12P7/56
摘要： [Problem to Be Solved] A present invention provides a soy milk fermented substance with a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.
[Means for Solving the Problem] The problem is solved by a soy milk fermented substance obtained by using a lactic acid bacteria mixture starter including: Streptococcus thermophilus which is capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in soy milk; and Lactobacillus debrueckii subsp. bulgaricus which is capable of accumulating 0.4 g/L of D-lactic acid in the fermented substance when inoculated and cultured in soy milk.
摘要翻译： [待解决的问题]本发明提供一种具有与通过用乳酸发酵乳而获得的酸奶相似的味道和风味或平滑物理性的豆奶发酵物质，而不对豆浆进行酶处理或提取处理等处理处理即使在仅嗜热链球菌和德氏乳酸杆菌亚种的情况下，其是材料并且不添加诸如糖源的材料。在制造使用豆浆作为原料的发酵物质时，保加利亚酸被用作乳酸菌混合物起始剂。 [解决问题的方法]通过使用乳酸菌混合起动器获得的豆奶发酵物质解决了该问题，所述乳酸菌混合物起始剂包括：嗜热链球菌，其在接种时能够在发酵物质中积累0.4g / L以上的果糖; 在豆浆中培养; 和德氏乳杆菌（Lactobacillus debrueckii subsp。）当在豆奶中接种并培养时，能够在发酵物质中积累0.4g / L的D-乳酸的保加利亚乳杆菌。

3. 发明公开

EP2938201A1 FLAVOURING MIXTURE FOR PRODUCING MOZZARELLA 失效
标题翻译： AROMATISIERUNGSMISCHUNG ZUR HERSTELLUNG VON MOZZARELLA
公开(公告)号：EP2938201A1
公开(公告)日：2015-11-04
申请号：EP13828872.5
申请日：2013-12-23
申请人： Granarolo S.P.A.
发明人： ORSI, Carla , ZAMBRINI, Angelo Vittorio , FRASSANITO, Fabio
IPC分类号： A23C19/032 , A23C19/068 , A23C9/127
CPC分类号： A23C9/127 , A23C19/0325 , A23C19/0684
摘要： The present invention relates to a flavouring mixture comprising liquid, partially fermented milk, obtained through the development of an association of lactic ferments and yeasts until a pH comprised between 5.7 and 6.5 is reached, and its use in the industrial production of mozzarella. This flavouring mixture is able to give mozzarella a stronger taste, typical of artisanally produced mozzarella.
摘要翻译：本发明涉及一种调味混合物，其包含液体，部分发酵的乳，通过开发乳酸发酵和酵母的结合获得，直到达到5.7至6.5之间的pH，并且其用于工业生产莫扎里拉。这种调味混合物能够赋予莫扎里拉更强烈的味道，典型的手工生产的莫扎里拉。

4. 发明授权

EP2618676B1 DAIRY NUTRITION WITH CEREALS 有权
标题翻译：乳制品粮食
公开(公告)号：EP2618676B1
公开(公告)日：2015-07-22
申请号：EP11764134.0
申请日：2011-09-20
申请人： Compagnie Gervais Danone
发明人： FRANCOIS, Alan , BOËLE, Christian , CAMPARGUE, Christian
IPC分类号： A23C9/12 , A23C9/13 , A23C9/123 , A23C9/127
CPC分类号： A23C9/1238 , A23C9/127 , A23C9/1315

5. 发明公开

EP2569415A4 FERMENTATION PROCESS OF A SUBSTRATE USING A MIXED CULTURE FOR THE PRODUCTION OF AN EDIBLE BIOMASS FOR ANIMAL AND/OR HUMAN CONSUMPTION 审中-公开
标题翻译：发酵过程在基板使用混合培养用于生产动物和/或人物的可食用生物质
公开(公告)号：EP2569415A4
公开(公告)日：2015-04-22
申请号：EP11780021
申请日：2011-05-13
申请人： LACTOSCIENCE INC
发明人： LEWANDOWSKI RAYMOND
IPC分类号： C12N1/20 , A23C9/00 , A23C9/12 , A23C19/032 , A23C21/02 , A23J3/20 , A23K1/00 , A23L1/00 , A23L1/20 , A23L1/212 , C12N1/00 , C12N1/16 , C12P1/00 , C12R1/225 , C12R1/85
CPC分类号： A23C21/02 , A23C9/127 , A23C19/032 , A23J3/20 , A23K10/12 , A23L11/00 , A23L11/09 , A23L29/065 , A23L29/30 , A23V2002/00 , A23Y2220/35 , C12N1/16 , C12N1/20 , C12P39/00 , C12R1/225 , C12R1/645 , C12R1/85
摘要： The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularly, the claimed subject matter includes the use of Lactobacillus fermentum, Kluyveromyces marxianus and Saccharomyces unisporus. The process intends to fix an environmental problem.

6. 发明授权

EP2036922B1 Antihypertensive peptide and use thereof 有权转让
标题翻译：降压肽及其用途
公开(公告)号：EP2036922B1
公开(公告)日：2013-06-12
申请号：EP08164286.0
申请日：2008-09-12
申请人： Dayeh University , National Chung-Hsing University
发明人： Chen, Hsiao-Ling , Chen, Chuan-Mu
IPC分类号： C07K14/47 , C07K7/08 , A23L1/305 , A61K38/01
CPC分类号： C07K14/4732 , A23C9/127 , A23L33/18 , A61K38/00

7. 发明公开

EP2451293A2 FERMENTED PRODUCT BASED ON MILK WHEY PERMEATE: PRODUCTION PROCESSES AND USES 审中-公开
标题翻译：发酵产品基于乳清渗透，方法和用途
公开(公告)号：EP2451293A2
公开(公告)日：2012-05-16
申请号：EP10745024.9
申请日：2010-07-07
申请人： Universidade de Coimbra , Universidade Nacional De La Plata , Conselho Nacional De Investigações Científicas E Técnicas (CONICET)
发明人： ABRAHAM, Analía , GÓMEZ-ZAVAGLIA, Andrea , GARROTE, Graciela , BRANDI, Lúcia , DE ANTONI, Graciela , MARTINS RIBEIRO DA SILVA LOURENÇO, Rui Fausto
IPC分类号： A23C9/123 , A23K1/08 , A23K1/00
CPC分类号： A23C21/02 , A23C9/127 , A23C9/1425 , A23K10/12 , A23K10/28 , A23L33/135 , A23L33/19 , Y02P60/875
摘要： The present invention is related with fermented products based on milk whey permeate, production processes and uses. More specifically, it is related with fermented products containing at least between 4.75 x10
8 and 2.14 x10
9 CFU/ml lactic acid bacteria and between 8.50 x10
5 and 1.55 x10
7 CFU/ml of yeast from kefir. The pH of the product is within the 4-5 range and can exist as a liquid, lyophilized or spray dried product. The product is obtained by fermentation of milk whey permeate with kefir grains and/or a concentrated culture from kefir grains. The fermented product can be in the liquid, lyophilized and dried powder forms and can be used in animals and human beings feed.

8. 发明公开

EP1383394A1 METHOD OF PREPARING SAVOURY-FLAVOURED PRODUCTS BY FERMENTATION OF PROTEINS 有权
标题翻译：通过发酵蛋白质制备香味产品的方法
公开(公告)号：EP1383394A1
公开(公告)日：2004-01-28
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
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.
摘要翻译：本发明的方法使用两种不同细菌菌株的组合从蛋白质来源产生可口调味产品。蛋白质来源可以是植物大豆，小麦或大米 - 但优选牛奶或乳清。第一种细菌菌株选自巨球菌属，微球菌属，肠球菌属，葡萄球菌属，短杆菌属，香根草杆菌属和棒杆菌属，优选大肠球菌属（Macrococcus caseolyticus）。第二种菌株选自乳酸菌 - 乳球菌，乳酸杆菌，片球菌或明串珠菌。蛋白质来源在高于蛋白质等电点的pH下用细菌发酵，优选在5.5-6.5的pH下发酵。咸味风味产品可与其他成分结合形成产品，如奶酪，蛋白质水凝胶，酸奶，奶油，蛋羹，酱汁和糖果产品。

9. 发明授权

EP0346884B1 Production process of kefir-like fermented milk 失效
标题翻译：一种生产类似酸牛奶酸牛奶过程。
公开(公告)号：EP0346884B1
公开(公告)日：1994-03-16
申请号：EP89110823.5
申请日：1989-06-14
申请人： YAKULT HONSHA CO., LTD.
发明人： Saita, Taketsugu c/o YAKULT HONSHA CO., Ltd. , Kuma, Yoshiharu c/o YAKULT HONSHA CO., Ltd. , Bukawa, Norio c/o YAKULT HONSHA CO., Ltd. , Saga, Tomoko c/o YAKULT HONSHA CO., Ltd.
IPC分类号： A23C9/127
CPC分类号： A23C9/127 , C12G3/02

10. 发明公开

EP0508701A3 Probiotic 失效
标题翻译：益生菌
公开(公告)号：EP0508701A3
公开(公告)日：1993-05-05
申请号：EP92303007.6
申请日：1992-04-06
申请人： QUEST INTERNATIONAL B.V.
发明人： Allen, William Dennis , Linggod, Margaret Anneli , Porter, Philip
IPC分类号： C12N1/20 , A61K35/74 , A23C9/12 , A23D7/00 , A23L2/84
CPC分类号： C12R1/46 , A23C9/1203 , A23C9/1236 , A23C9/127 , A23D7/0056 , A23L2/52 , A23L33/135 , A23Y2240/00 , A61K35/744 , Y10S435/822
摘要： A novel strain of Enterococcus faecium , deposited as NCIMB 40371, has valuable probiotic properties and is particularly effective in alleviating symptoms of irritable bowel syndrome in human patients. The novel strain can be used in the manufacture of human foodstuffs.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式