中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

302 records (took 0.019 seconds)

    A SCREENING METHOD FOR RHEOLOGICAL PROPERTIES OF MILK GEL
    92.
    发明申请
    A SCREENING METHOD FOR RHEOLOGICAL PROPERTIES OF MILK GEL 审中-公开
    一种用于牛奶凝胶流变特性的筛选方法

    公开(公告)号：US20160305863A1

    公开(公告)日：2016-10-20

    申请号：US15100787

    申请日：2014-12-09

    Applicant: CHR. HANSEN A/S

    Inventor： METTE CANTOR ,  Vera POULSEN ,  Gunnar OEREGAARD ,  Jeorgos TRIHAAS ,  Sandra WIND ,  Patrick DERKX

    IPC: G01N11/02 ,  G01N33/04

    CPC classification number: G01N11/02 ,  A23C9/123 ,  A23C13/16 ,  A23C17/00 ,  A23C19/076 ,  G01N7/00 ,  G01N11/08 ,  G01N33/04 ,  G01N2203/0089

    Abstract: The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water-holding capacity. The method can be used to determine rheological properties of acidified milk, e.g. yoghurt and fresh cheese, in a fast and reliable way. The present invention also relates to a method of screening for microbial cultures resulting in fermented milk with desired rheological properties. By using an automated microtiter-plate pipetting station equipped with a pressure sensor inside the air displacement barrel of each pipette, it is possible to monitor real-time changes in pressure, when aspirating and dispensing milk gels, and then correlate the pressure versus time data obtained with milk gel rheological properties such as shear stress, gel firmness and water-holding capacity.

    Abstract translation: 本发明涉及乳制品技术领域，特别涉及一种评估酸化乳胶（乳胶）流变性能的方法，包括测定剪切应力，凝胶硬度和保水能力。 该方法可用于测定酸化牛奶的流变性质，例如， 酸奶和新鲜的奶酪，以快速可靠的方式。 本发明还涉及一种筛选微生物培养物的方法，该方法产生具有所需流变特性的发酵乳。 通过使用在每个移液管的排气筒内装有压力传感器的自动化微量滴定板移液站，可以在抽吸和分配牛奶凝胶时监测压力的实时变化，然后将压力与时间数据相关联 获得牛奶凝胶流变性能如剪切应力，凝胶坚固度和保水能力。

    AMPICILLIN RESISTANT TEXTURIZING LACTIC ACID BACTERIA STRAINS
    96.
    发明申请
    AMPICILLIN RESISTANT TEXTURIZING LACTIC ACID BACTERIA STRAINS 审中-公开
    氨苄青霉素耐腐蚀酸性细菌菌株

    公开(公告)号：US20150079232A1

    公开(公告)日：2015-03-19

    申请号：US14395615

    申请日：2013-04-23

    Applicant: Chr. Hansen A/S

    Inventor： Eric Johnsen ,  Kim Ib Soerensen ,  Annette Kibenich

    IPC: A23C9/123 ,  C12N1/12

    Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

    Abstract translation: 本发明涉及对抗生素氨苄青霉素具有抗性的乳酸菌突变体，并且在保持母体菌株的其它生长特性的同时，在牛奶中生长时发现其具有增加的质地。 此外，本发明涉及包含这种突变体的组合物以及用氨苄青霉素耐药的乳酸菌发酵的乳制品。

    METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS
    97.
    发明申请
    METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS 有权
    减少食物中病原体含量的方法

    公开(公告)号：US20150024086A1

    公开(公告)日：2015-01-22

    申请号：US14444285

    申请日：2014-07-28

    Applicant: Chr. Hansen A/S

    Inventor： Marie Louise Heller STAHNKE

    IPC: A23L3/3571 ,  A23L1/314

    CPC classification number: A23L13/45 ,  A23L3/3571 ,  A23V2002/00 ,  A23Y2220/77 ,  C12N1/20 ,  C12R1/01

    Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

    Abstract translation: 本发明涉及一种降低致病菌如李斯特氏菌属的浓度的方法。 在发酵食品中。 该方法包括以下步骤：（i）提供食物材料，（ii）将所述食物材料与起始培养物混合，（iii）将所述食物材料与至少一种辅酶培养物以产生细菌素的类球菌属物种形式混合， （iv）将步骤（iii）中提供的混合物进行发酵过程，所述发酵过程在对生产细菌素的类球菌属物种生长是次优的条件下进行，以提供有限的酸化并允许高 生产细菌素，得到发酵食品。 此外，本发明涉及产生细菌素的类球菌属物种作为辅助培养物以确保发酵食品的微生物安全性的用途。

    ANTHOCYANIN-BASED COLORANT
    98.
    发明申请
    ANTHOCYANIN-BASED COLORANT 审中-公开
    基于蒽醌的颜料

    公开(公告)号：US20150017303A1

    公开(公告)日：2015-01-15

    申请号：US14359978

    申请日：2012-11-28

    Applicant: CHR. HANSEN A/S

    Inventor： Carine Mane ,  Céline Chanforan ,  Patrick Lemmonier ,  Eric Jouenne

    IPC: A23L1/275 ,  A23C9/152 ,  A23G3/48 ,  A23L2/58 ,  A23G9/42

    CPC classification number: A23G9/42 ,  A23G3/48 ,  A23L2/58 ,  A23L5/43 ,  A23L19/00 ,  C09B61/00

    Abstract: 1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≧in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant.

    Abstract translation: 1.一种组合物，其是基于花青素总量的基于花青素的50-90摩尔％的基于天竺葵素的花青素的组合物，并且其中（i）> 70mol％的所有花青素被酰化 与至少一种酚酸; 和（ii）> 20mol％的所有花青素用至少一种羟基肉桂酸酰化; 并且其中所述组合物在L * C * h *颜色体系中具有在10〜30范围内具有H *值的红色，在（70.0±0.1）的L *值下以0.1mol / l在D65光源下，在透射模式下使用Spectraflash 650（Datacolor），在1cm长的石英池中，pH3的三水合柠檬酸钠二水合物缓冲液10℃。 此外，本发明涉及上述组合物作为食品着色剂的用途。

    ENHANCEMENT OF BEER FLAVOR BY A COMBINATION OF PICHIA YEAST AND DIFFERENT HOP VARIETIES
    100.
    发明申请
    ENHANCEMENT OF BEER FLAVOR BY A COMBINATION OF PICHIA YEAST AND DIFFERENT HOP VARIETIES 审中-公开
    通过组合PIC叶和不同OP OP TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES TIES

    公开(公告)号：US20140234480A1

    公开(公告)日：2014-08-21

    申请号：US14241761

    申请日：2012-09-03

    Applicant: CHR. HANSEN A/S

    Inventor： Sofie Sarens ,  Jan Hendrik Swiegers

    IPC: C12C11/00 ,  C12C12/00

    CPC classification number: C12C11/003 ,  C12C7/205 ,  C12C7/287 ,  C12C12/006 ,  C12C12/04

    Abstract: In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.

    Abstract translation: 在啤酒发酵过程中，毕赤酵母属 酵母菌株可以与正常的啤酒酵母菌株和不同的啤酒花品种组合以产生协同效应，包括增加酯发酵产物的产量，例如乙酸异戊酯，乙酸异丁酯，丙酸乙酯，戊酸乙酯，丁酸乙酯 癸酸乙酯和辛酸乙酯。 此外，毕赤酵母属 应变与不同的啤酒花品种不同地相互作用，使得可以通过使用毕赤酵母的不同组合来调节啤酒的风味特征。 菌株和啤酒花。

Patent Agency Ranking