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19 条记录 (耗时 0.013 秒)

    PLANT-BASED PROBIOTIC COMPOSITION AND METHOD OF PRODUCING SAME
    8.
    发明公开
    PLANT-BASED PROBIOTIC COMPOSITION AND METHOD OF PRODUCING SAME 审中-实审

    公开(公告)号：EP4403044A1

    公开(公告)日：2024-07-24

    申请号：EP22870403.7

    申请日：2022-09-16

    申请人： Probioducts Ltd.

    发明人： DEMIN, Sergei Yurevich ,  ZHUKOV, Maxim Andreevich ,  RACKAUSKAS, Ramunas

    IPC分类号： A23L33/135 ,  A23L2/38 ,  A23L11/50 ,  A23L33/16 ,  A23L7/104 ,  A23L19/00

    CPC分类号： A23L11/50 ,  A23L33/16 ,  A23L19/00 ,  A23L2/38 ,  A23L7/104 ,  A23L33/135

    摘要： The group of inventions relates to the field of food industry, and more specifically to probiotic foods. A method for producing a probiotic composition based on plant raw materials is provided. In the method, natural honey or a material of plant origin, which is one of cereals, beans, vegetables, fruits, a green mass of edible plants, including wild plants, and their by-products, are enriched at least once with a composition of trace elements, converted into a liquid form of hydrolysate, pasteurized, a starter culture containing strains of food microorganisms is added, fermented at a temperature which is optimal for the reproduction of microorganisms until a stationary growth phase is reached, transitioned to a fermentation step at a suboptimal reduced temperature until predetermined characteristics are achieved, and filtered from coarse bran particles at least once after hydrolysis or one of the fermentation steps. A probiotic composition based on plant raw materials produced by said method, a use of the probiotic composition for various purposes, and a probiotic product containing retentate of coarse bran particles obtained after one of the fermentation steps of said method are also provided. The technical result consists in enhancing probiotic and functional properties of the probiotic composition while increasing functionality and digestibility of food (active participation in digestion).

    METHOD FOR PRODUCING VEGETABLE-PROTEIN-FERMENTED FOOD OR BEVERAGE
    9.
    发明公开
    METHOD FOR PRODUCING VEGETABLE-PROTEIN-FERMENTED FOOD OR BEVERAGE 审中-实审

    公开(公告)号：EP4393318A1

    公开(公告)日：2024-07-03

    申请号：EP22861398.0

    申请日：2022-08-24

    申请人： Amano Enzyme Inc.

    发明人： SAKAI, Kiyota

    IPC分类号： A23L5/00 ,  A23J3/14 ,  A23L11/50 ,  C12N9/04

    CPC分类号： A23L11/50 ,  C12N9/0004 ,  A23L5/00 ,  A23J3/14

    摘要： The object of the present invention is to provide a manufacturing technique with which it is possible to improve various properties (particularly properties such as stress, water retention properties, syneresis-suppressing properties, or digestive properties of a fermented food or beverage itself, or properties for shortening the fermentation time during production of a fermented food or beverage) relating to a fermented food or beverage using a plant-protein ingredient. In the production of a fermented food or beverage using a plant-protein ingredient, a plant-cell-wall-derived polysaccharide and a multicopper oxidase are caused to act, thereby improving various properties relating to the fermented food or beverage.