公开(公告)号：US20080292751A1

公开(公告)日：2008-11-27

申请号：US11915678

申请日：2006-05-22

申请人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

发明人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

IPC分类号： A23C9/12

CPC分类号： C12N1/20 ,  A23L7/115 ,  A23L33/105 ,  A23L33/135 ,  A23Y2220/00

摘要： An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

摘要翻译： 本发明的目的是提供一种乳酸菌发酵产物，其通过在含有至少一种选自米糠，柿叶，紫苏， 鱼腥草，杜仲，杜鹃，柠檬，丁香，肉桂和红豆杉（Rosaceae）。 通过将用于制备发酵产物的提取物添加并混合到培养基中，可以简单地增加乳酸菌的活细胞数，而不影响产品的风味。 通过使用提取物，可以获得含有许多活性高的维生素乳酸菌的乳酸菌发酵产物，并进一步提供使用该产品的饮料或食品。

公开(公告)号：US09596875B2

公开(公告)日：2017-03-21

申请号：US11916191

申请日：2006-05-22

申请人： Ryotaro Hoshi ,  Nobuhiro Ogasawara ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

发明人： Ryotaro Hoshi ,  Nobuhiro Ogasawara ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

IPC分类号： A23L1/00 ,  A23L1/30 ,  A23L1/28 ,  A23C9/12 ,  A23C9/123 ,  A23C9/13 ,  A23L1/10 ,  A23L1/212 ,  A61K8/02 ,  A61K8/97 ,  A61K8/99 ,  A61Q19/08

CPC分类号： A23L33/105 ,  A23C9/1234 ,  A23C9/13 ,  A23L7/115 ,  A23L19/00 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2300/00 ,  A61K8/02 ,  A61K8/97 ,  A61K8/99 ,  A61K2800/92 ,  A61Q19/08 ,  A23V2200/3204

摘要： Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

公开(公告)号：US09708579B2

公开(公告)日：2017-07-18

申请号：US11915678

申请日：2006-05-22

申请人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

发明人： Nobuhiro Ogasawara ,  Mayumi Ishii ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Akihisa Matsui ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

IPC分类号： A23C9/12 ,  C12N1/20 ,  A23L7/10 ,  A23L33/105 ,  A23L33/135

CPC分类号： C12N1/20 ,  A23L7/115 ,  A23L33/105 ,  A23L33/135 ,  A23Y2220/00

摘要： An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

公开(公告)号：US20100015281A1

公开(公告)日：2010-01-21

申请号：US11916191

申请日：2006-05-22

申请人： Ryotaro Hoshi ,  Nobuhiro Ogasawara ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

发明人： Ryotaro Hoshi ,  Nobuhiro Ogasawara ,  Masaki Yoshikawa ,  Tatsuyuki Kudo ,  Ryoichi Akahoshi ,  Susumu Mizusawa ,  Haruyuki Kimizuka ,  Takao Suzuki

IPC分类号： A23C9/12 ,  A23L1/00 ,  A23L1/30 ,  A23L1/28

CPC分类号： A23L33/105 ,  A23C9/1234 ,  A23C9/13 ,  A23L7/115 ,  A23L19/00 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2300/00 ,  A61K8/02 ,  A61K8/97 ,  A61K8/99 ,  A61K2800/92 ,  A61Q19/08 ,  A23V2200/3204

摘要： Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

摘要翻译： 本发明提供含有选自姜黄，鱼腥草，杜仲，杜鹃，米糠，柿子叶，紫苏，丁香，肉桂和红假丝酵母的至少一种植物材料的提取物的发酵食品。 蔷薇科）和双歧杆菌属细菌。 发酵食品含有优良的新型材料，可以改善双歧杆菌属细菌的生存能力，即使在产品如饮料或食品中使用时，也不会降低产品的味道， 从而可以高浓度含有双歧杆菌属的细菌，其提供各种生理效果。