公开(公告)号：US20230416673A1

公开(公告)日：2023-12-28

申请号：US18253183

申请日：2021-11-16

申请人： Chr. Hansen A/S

发明人： Kim Ib Soerensen ,  Mette Pia Junge ,  Jesper Broend ,  Victoria Prebner

IPC分类号： C12N1/20 ,  A23C9/123

CPC分类号： C12N1/205 ,  A23C9/1238 ,  A23V2400/249 ,  A23V2400/123 ,  C12R2001/46

摘要： The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.

公开(公告)号：US20240307468A1

公开(公告)日：2024-09-19

申请号：US18419725

申请日：2024-01-23

申请人： LACTOMASON CO., LTD. ,  BINGGRAE CO., LTD.

发明人： Minn SOHN ,  Je Seong PARK ,  Ye Ji YOU ,  Young Sup SHIN ,  Sung Hwan KIM ,  Chul Hong KIM

IPC分类号： A61K35/747 ,  A23C9/123 ,  A61K35/744 ,  A61K35/745 ,  C12N1/20 ,  C12R1/225

CPC分类号： A61K35/747 ,  A23C9/1234 ,  A61K35/744 ,  A61K35/745 ,  C12N1/205 ,  A23V2400/113 ,  A23V2400/123 ,  A23V2400/175 ,  A23V2400/249 ,  A23V2400/531 ,  C12R2001/225

摘要： The present disclosure relates to an immune-enhancing composition comprising Lactobacillus rhamnosus LM1019 and starter strains. An immune-enhancing composition comprising Lactobacillus rhamnosus LM1019 and starter strains according to the present disclosure has an excellent immune-enhancing effect by increasing the amount of nitric oxide (NO) produced and improving the TNF-α secretion ability. Also, since the immune-enhancing composition contains the starter strain, it can be used to produce fermented milk. Under the provisions of the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedure, the Lactobacillus rhamnosus LM1019 strain was deposited with the international depositary authority: the Korean Culture Center of Microorganisms (KCCM) on Aug. 11, 2017, under the Accession Number: KCCM12308P.

公开(公告)号：US20240166989A1

公开(公告)日：2024-05-23

申请号：US18260850

申请日：2022-01-06

申请人： Chr. Hansen A/S

发明人： Thomas Janzen ,  Ditte Christiansen ,  Jesper Broend ,  Victoria Prebner ,  Ilenia Manuguerra ,  Geoffrey Ras

IPC分类号： C12N1/20 ,  A23C9/123 ,  A23C11/10 ,  C12N9/12 ,  C12R1/225 ,  C12R1/46

CPC分类号： C12N1/205 ,  A23C9/1238 ,  A23C11/10 ,  A23C11/106 ,  C12N9/12 ,  C12N9/1205 ,  C12Y207/01006 ,  C12Y207/13003 ,  A23V2400/123 ,  A23V2400/249 ,  C12R2001/225 ,  C12R2001/46

摘要： The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.

公开(公告)号：US20240341317A1

公开(公告)日：2024-10-17

申请号：US18291819

申请日：2022-07-26

申请人： DSM IP Assets B.V.

发明人： Petrus Jacobus Theodorus DEKKER ,  Remon BOER

IPC分类号： A23C9/12 ,  A23C9/123

CPC分类号： A23C9/1213 ,  A23C9/1216 ,  A23C9/123 ,  C12Y101/99028 ,  C12Y302/01026 ,  A23V2400/123 ,  A23V2400/249

摘要： A process for the preparation of a fermented milk product comprising the steps of: —providing a milk base comprising glucose and fructose; and —fermenting the milk base in the presence of a lactic acid bacterial strain and a glucose-fructose oxidoreductase enzyme.

公开(公告)号：US20240306656A1

公开(公告)日：2024-09-19

申请号：US18276635

申请日：2022-03-03

申请人： FUJI OIL HOLDINGS INC.

发明人： Tomonori SATO ,  Hiroko YONEMOTO ,  Kenichi FURUTANI

IPC分类号： A23C20/02 ,  A23L3/44 ,  A23L11/50

CPC分类号： A23C20/025 ,  A23L3/44 ,  A23L11/50 ,  A23V2400/123

摘要： Provided is a cheese-like snack food that is capable of maintaining flavor for several weeks even in a state where a package is opened and has improved storage stability. The cheese-like snack food having improved storage stability can be provided by freeze-drying a soymilk preparation prepared by using soymilk as a raw material, adding an oil and fat, and starch to the soymilk, and adjusting pH to 6 or less.

公开(公告)号：US20240032572A1

公开(公告)日：2024-02-01

申请号：US18265312

申请日：2021-12-05

申请人： Massey Ventures Limited

发明人： Alejandra Acevedo Fani ,  Yiran Wang ,  Arup Nag ,  Debashree Roy ,  Anant Dave ,  Harjinder Singh

IPC分类号： A23L11/50 ,  A23L11/60 ,  A23L11/30

CPC分类号： A23L11/50 ,  A23L11/60 ,  A23L11/31 ,  A23L11/33 ,  A23V2400/123 ,  A23V2400/249

摘要： The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.

公开(公告)号：US20240237663A1

公开(公告)日：2024-07-18

申请号：US18559720

申请日：2022-05-05

申请人： Chr. Hansen A/S

发明人： Victoria Prebner ,  Vojislav Vojinovic ,  Maria Elina Sundberg

IPC分类号： A23C9/12 ,  A23C9/123 ,  C12N1/20 ,  C12N9/24 ,  C12R1/225 ,  C12R1/46

CPC分类号： A23C9/1206 ,  A23C9/1238 ,  C12N1/205 ,  C12N9/2402 ,  C12Y302/01108 ,  A23V2400/123 ,  A23V2400/249 ,  C12R2001/225 ,  C12R2001/46

摘要： The present invention is in the field of dairy technology. It relates to a method for producing a fermented milk product comprising the steps: (a) Providing a starter culture comprising one or more lactic acid bacteria strains selected from a group consisting of: DSM 22935, DSM 22585, DSM 22586, DSM28910 and DSM33677; (b) Adding the starter culture to a milk base to ferment said milk base until a target pH is reached; and (c) Adding a lactase to the milk base; wherein the fermented milk product has improved texture and/or reduced post-acidification as compared to a fermented milk product produced without addition of the lactase of step c) or the starter culture of step a).

公开(公告)号：US20240219378A1

公开(公告)日：2024-07-04

申请号：US18286680

申请日：2022-03-31

申请人： MEIJI CO., LTD.

发明人： Toshifumi OHSHIMA ,  Kumiko TAKABAYASHI ,  Kai NAKAYAMA ,  Akihiro NAKAJIMA

IPC分类号： G01N33/53 ,  A23C9/123 ,  C12N1/20 ,  C12R1/225

CPC分类号： G01N33/5308 ,  A23C9/123 ,  C12N1/205 ,  A23V2400/123 ,  C12R2001/225 ,  G01N2333/42 ,  G01N2400/10

摘要： The present invention relates to a method capable of efficiently detecting an exopolysaccharide, and, in particular, a method for detecting an exopolysaccharide comprising contacting a sample containing an exopolysaccharide (EPS) with (i) a lectin capable of binding specifically to the exopolysaccharide and (ii) a labeled lectin capable of binding specifically to the exopolysaccharide, and detecting an exopolysaccharide bound to both the lectin of (i) and the labeled lectin of (ii), using a label of the labeled lectin.

公开(公告)号：US20230371537A1

公开(公告)日：2023-11-23

申请号：US18030559

申请日：2021-10-06

申请人： MEIJI CO., LTD.

发明人： Yoshitaka KAWAI ,  Momoka ISETANI ,  Megumi TAKAI

IPC分类号： A23C9/123

CPC分类号： A23C9/1238 ,  A23V2400/137 ,  A23V2400/123 ,  A23V2400/249

摘要： Provided is a liquid fermented milk that, while keeping a sourness that is favorable for yogurt, particularly a sourness in a latter stage, has a satisfactory drink feeling and a rich taste, and has a strong feeling of remaining in the mouth, and a long-lasting afterglow of a yogurt flavor. The liquid fermented milk has, in a dynamic property measurement using a measurement device in which a sample of a liquid fermented milk is supplied from a supply unit disposed on an inclined surface onto the inclined surface, the sample supplied from the supply unit toward the inclined surface is detected with a supply sensor, the sample flowing down or sliding down through a predetermined point on the inclined surface is detected with an arrival sensor, the timing of a detection of the sample with each of the supply sensor and the arrival sensor is recorded with a timing recording unit, an image of the sample flowing down or sliding down on the inclined surface is taken from above the inclined surface to obtain a front image, an image of the sample flowing down or sliding down on the inclined surface is taken from a side of the inclined surface to obtain a lateral image, and a state parameter that represents a state of the sample flowing down or sliding down on the inclined surface is calculated using at least one of an output of the timing recording unit, the front image, and the lateral image, whereby a state of swallowing of the sample is simulatively reproduced and a movement and a shape of the sample are measured, an upper part velocity of the sample flowing down or sliding down on the inclined surface of 0.2 m/s or more and 0.55 m/s or less, a maximum thickness of the sample flowing down or sliding down on the inclined surface of 1.4 mm or more and 4 mm or less, a final thickness of the sample flowing down or sliding down on the inclined surface of 0.20 mm or more and 0.7 mm or less, and a shear stress of the sample flowing down or sliding down on the inclined surface of 0.0075 N/m2 or more and 0.04 N/m2 or less.