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    Rye flour imitation
    4.
    发明授权
    Rye flour imitation 有权
    黑麦粉仿制

    公开(公告)号：US09210940B2

    公开(公告)日：2015-12-15

    申请号：US13700419

    申请日：2011-05-31

    申请人： Markus Brandt ,  Gina Jaspers

    发明人： Markus Brandt ,  Gina Jaspers

    IPC分类号： A21D10/00 ,  A21D13/04 ,  A21D2/18 ,  A21D2/26 ,  A21D2/36 ,  A21D8/04 ,  A21D13/06 ,  A23L1/29

    CPC分类号： A21D10/005 ,  A21D2/186 ,  A21D2/262 ,  A21D2/263 ,  A21D2/266 ,  A21D2/362 ,  A21D8/045 ,  A21D10/002 ,  A21D13/04 ,  A21D13/043 ,  A21D13/047 ,  A21D13/066 ,  A21D13/40 ,  A23L33/00

    摘要： A gluten-free baking mix comprising at least one gluten-free starch source and at least one gluten-free pentosan source, wherein the ratio of starch to pentosan corresponds to 8:1 to 30:1 and the pentosan source is selected from synthetically produced pentosans, pentosans purified from plant parts, ground oil seeds, particularly corn oil pressing residues, rapeseed oil pressing residues, sunflower oil pressing residues and linseed oil pressing residues, ground plant parts having a high pentosan content, particularly corn husks, corn bran, rice husks, sunflower seeds, linseed, hempseed, soy flour, coffee bean flour and carrot flour, and from ground oil plant parts having a high pentosan content and mixtures thereof is disclosed herein.

    摘要翻译： 一种无麸质烘焙混合物，其包含至少一种不含麸质的淀粉源和至少一种不含麸质的戊聚糖来源，其中淀粉与戊糖的比例对应于8:1至30:1，并且戊聚糖来源选自合成产生的 从植物部分纯化的戊聚糖，戊聚糖，研磨油种子，特别是玉米油压榨残留物，菜籽油压制残渣，向日葵油压制残渣和亚麻子油压制残渣，具有高戊聚糖含量的地面植物部分，特别是玉米糠，玉米糠， 外壳，向日葵种子，亚麻籽，大麻，大豆粉，咖啡豆粉和胡萝卜粉，以及具有高戊聚糖含量的地面油植物部分及其混合物。

    GLUTEN-FREE FOODS AND DOUGHS AND METHODS OF MAKING THEM
    5.
    发明申请
    GLUTEN-FREE FOODS AND DOUGHS AND METHODS OF MAKING THEM 审中-公开
    无糖食品及其制作方法及其制作方法

    公开(公告)号：US20150351415A1

    公开(公告)日：2015-12-10

    申请号：US14686587

    申请日：2015-04-14

    申请人： VSL Pharmaceuticals, Inc.

    发明人： Claudio DE SIMONE ,  Franco PIROVANO

    IPC分类号： A21D8/04 ,  A21D10/02

    CPC分类号： A21D8/045 ,  A21D2/36 ,  A21D8/042 ,  A21D10/00 ,  A21D10/025 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/40 ,  A23L33/135 ,  A23Y2220/03 ,  A23Y2220/15 ,  A23Y2220/17 ,  A23Y2220/29 ,  A23Y2220/67 ,  A23Y2240/75 ,  A23Y2300/29 ,  A23Y2300/45 ,  A23Y2300/55 ,  A61K35/741 ,  A61K35/744 ,  A61K35/745 ,  A61K35/747 ,  C12N1/20 ,  C12P39/00 ,  A61K2300/00

    摘要： A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Said mixture is useful for a sourdough, a leavening composition. Baked goods and other food products obtained therefrom are disclosed. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet.

    摘要翻译： 公开了至少6种乳酸菌和/或双歧杆菌的混合物用于面包店和医疗领域。 优选的混合物包括嗜热链球菌，婴儿双歧杆菌，长双歧杆菌，短双歧杆菌，嗜酸乳酸杆菌，植物乳杆菌，干酪乳杆菌，德氏乳酸杆菌亚种。 保加利亚 所述混合物可用于发酵组合物，发酵组合物。 公开了从其获得的烘焙食品和其他食品。 这些商品具有低或不含麸质含量，并且适合于融合患有腹腔疾病的受试者的饮食，以降低由于小麦粉白蛋白和球蛋白引起的过敏风险，用于治疗精神分裂症状，在制备 肠道饮食产品。

    MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH
    6.
    发明申请
    MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH 有权
    用于降解葡萄糖的微囊藻细菌污染物及其生产方法

    公开(公告)号：US20150140167A1

    公开(公告)日：2015-05-21

    申请号：US14382369

    申请日：2012-11-06

    申请人： Javier GONZALEZ-DE LA TORRE

    发明人： Ruth Pedroza-Islas

    IPC分类号： A21D8/04

    CPC分类号： A21D8/045 ,  A21D8/042 ,  A21D13/066 ,  A23L7/104 ,  A23L29/06 ,  A23L29/065 ,  A23L33/125 ,  A23L33/135 ,  A23L33/195 ,  A23P10/30 ,  A23V2002/00 ,  A23Y2220/13 ,  A23Y2220/67 ,  A23Y2220/81 ,  C12N1/04 ,  C12N1/20 ,  A23V2200/32 ,  A23V2250/54252

    摘要： The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.

    摘要翻译： 本发明涉及一种用于麸质降解的微胶囊化细菌菌群，其包括：a）三种不同的市售乳酸菌菌株; b）包封剂; c）益生元; 和d）海藻糖; 与细菌来源的蛋白水解酶和真菌来源的蛋白水解酶组合。 优选地，微胶囊化菌体包含：a）植物乳杆菌ATCC 8014; b）Sanfranciscensis Lactobacillus ATCC 27652; c）短乳杆菌ATCC 14869; d）从90％蛋白质的乳清中分离蛋白质; e）葡萄糖当量为10的麦芽糖糊精; f）阿拉伯胶; g）蜜汁蜂蜜 和h）海藻糖; 与细菌来源的蛋白酶和真菌来源的蛋白酶组合。 它还描述了一种获得微胶囊化细菌菌群的方法，以及从其中制备源头的方法，以及使用所述酸面团来获得烘焙产品。

    NOVEL LACTIC ACID BACTERIUM
    7.
    发明申请
    NOVEL LACTIC ACID BACTERIUM 审中-公开
    新鲜酸性细菌

    公开(公告)号：US20150139970A1

    公开(公告)日：2015-05-21

    申请号：US14611739

    申请日：2015-02-02

    申请人： KANEKA CORPORATION

    发明人： Airo TATEGAKI ,  Taizo Kawabe ,  Hozumi Tanaka

    IPC分类号： C12N15/74 ,  A23L1/30 ,  A23K1/00 ,  A61K35/744

    CPC分类号： A61K35/744 ,  A21D8/045 ,  A23K10/18 ,  A23L29/065 ,  A23L33/135 ,  A23V2002/00 ,  A61K9/0056 ,  A61K9/1617 ,  A61K9/1623 ,  A61K9/19 ,  A61K35/74 ,  A61K2035/11 ,  C12N1/20 ,  C12N15/746 ,  C12R1/46

    摘要： This invention provides lactic acid bacteria that have one or more effects selected from among fatigue-ameliorating effect, blood circulation-improving effect, stool odor-reducing effect, and growth-promoting effect and that can be used with high safety. This invention further provides a pharmaceutical preparation comprising, as an active ingredient, lactic acid bacteria that have one or more effects selected from among fatigue-ameliorating effect, blood circulation-improving effect, stool odor-reducing effect, and growth-promoting effect. According to the invention, novel lactic acid bacteria belonging to the Enterococcus faecium species having particular mycological properties and exhibiting viability of 40% or higher when freeze-dried in the absence of a dispersion medium and viability of 80% or higher in a probiotic preparation when stored at 40° C. for 4 months, a composition comprising such lactic acid bacteria, an agent for ameliorating fatigue, improving blood circulation, reducing stool odor or promoting growth comprising, as an active ingredient, such composition, and use of such composition for food and other products.

    摘要翻译： 本发明提供具有选自疲劳改善效果，血液循环改善效果，粪便气味降低效果和生长促进效果中的一种或多种效果的乳酸菌，并且可以高安全性地使用。 本发明还提供一种药物制剂，其包含作为活性成分的具有选自疲劳改善效果，血液循环改善效果，粪便气味降低效果和生长促进作用中的一种或多种效果的乳酸菌。 根据本发明，属于屎肠球菌的新型乳酸菌具有特定的真菌学特性，并且在不存在分散介质的情况下冷冻干燥时具有40％以上的生存力，并且在益生菌制剂中的存活率为80％以上时 在40℃下保存4个月，包含这样的乳酸菌的组合物，用于改善疲劳的药剂，改善血液循环，减少粪便气味或促进生长，包括作为活性成分的这种组合物，以及使用这种组合物 食品等产品。

    NOVEL SOURDOUGH COMPOSITIONS AND METHODS FOR THEIR PREPARATION
    9.
    发明申请
    NOVEL SOURDOUGH COMPOSITIONS AND METHODS FOR THEIR PREPARATION 审中-公开
    最新的组合物及其制备方法

    公开(公告)号：US20140199435A1

    公开(公告)日：2014-07-17

    申请号：US14238109

    申请日：2012-08-10

    申请人： Paul De Pauw

    发明人： Paul De Pauw

    IPC分类号： A21D8/04

    CPC分类号： A21D8/045 ,  A21D2/36

    摘要： The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves or fractions thereof and fermented with the combination of strains of acetic acid bacteria and yeast in order to provide the new flavors.

    摘要翻译： 本发明基于植物或植物提取物与微生物菌株的特定组合的特定组合的发酵提供新的风味。 更具体地说，酸奶产品具有茶叶或其部分，并与乙酸菌和酵母菌株的组合发酵，以提供新的风味。

    Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
    10.
    发明授权
    Chemically leavened dough compositions and related methods, involving low temperature inactive yeast 有权
    化学发酵的生面团组合物和相关方法，涉及低温无活性酵母

    公开(公告)号：US08414941B2

    公开(公告)日：2013-04-09

    申请号：US11961171

    申请日：2007-12-20

    申请人： David J. Domingues

    发明人： David J. Domingues

    IPC分类号： A21D10/02

    CPC分类号： A21D8/045 ,  A21D2/145

    摘要： Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.

    摘要翻译： 描述的是面团组合物和制备生面团组合物的方法，面团组合物是化学发酵的并且由包含低温无活性酵母和酵母抑制剂的成分制备; 所述方法包括使所述低温无活性酵母灭活以抑制所需酵母的代谢活性; 可以使用组合物和方法，例如制备冷冻面团产品。