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    METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT
    2.
    发明申请
    METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT 审中-公开
    用全脂肪大豆粉作为起始材料和发酵奶制品生产发酵乳制品的方法

    公开(公告)号：US20150037461A1

    公开(公告)日：2015-02-05

    申请号：US14377952

    申请日：2013-11-21

    申请人： PELICAN CO., LTD.

    发明人： Hiroshi Harada ,  Akinori Hiramatsu

    IPC分类号： A23C11/10 ,  A23C20/02 ,  A23L2/38

    CPC分类号： A23C11/106 ,  A23C9/12 ,  A23C9/1315 ,  A23C19/055 ,  A23C20/02 ,  A23C20/025 ,  A23L2/382 ,  A23L11/09 ,  A23V2002/00 ,  A23Y2240/21 ,  A23Y2260/21

    摘要： Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

    摘要翻译： 本发明提供一种以可食用的全脂肪大豆粉为原料的食用发酵乳制品的生产方法，所述无菌全脂大豆粉具有非常高的营养价值，并且具有显着改善的味道评价，包括风味和光滑质地，以及发酵乳制品 由该方法生产。 发酵乳制品的生产方法包括以下步骤：通过粉碎制备的细菌计数为300个细胞/克或更小的无菌脱壳大豆来制造粒度为100-1,000目的无菌全脂大豆粉，通过 使用将整个大豆分成子叶，细菌和外壳的方法; 向无菌全脂大豆粉中加入水以制备粉末状大豆汁，然后通过加热灭菌粉末状大豆汁; 使粉末状大豆汁匀浆以制备匀质化的粉末状大豆汁; 并向均匀化的粉末状大豆汁中加入乳酸菌，然后发酵制备发酵乳。

    Streptococcus lactis plasmid encoding for mucoidness
    7.
    发明授权
    Streptococcus lactis plasmid encoding for mucoidness 失效
    乳酸链球菌质粒编码粘液性

    公开(公告)号：US5672477A

    公开(公告)日：1997-09-30

    申请号：US632642

    申请日：1996-04-15

    申请人： Ebenezer R. Vedamuthu

    发明人： Ebenezer R. Vedamuthu

    IPC分类号： A23C9/123 ,  A23C19/06 ,  C07K14/315 ,  C12N1/21 ,  C12N15/74 ,  C12Q1/68 ,  C07H21/04 ,  C12N15/00

    CPC分类号： C12R1/46 ,  A23C19/062 ,  A23C9/1236 ,  C07K14/315 ,  C12N15/746 ,  A23Y2240/21 ,  Y10S435/885

    摘要： A lactose-fermenting (Lac.sup.+), mucoid (Muc.sup.+) Streptococcus lactis transconjugant designated ML-3/2.230 was obtained by conjugative co-transfer of Lac.sup.+ Muc.sup.+ phenotypes from Lac.sup.+ Muc.sup.+ Streptococcus cremoris MS to lactose-negative (Lac.sup.-), non-mucoid S. lactis ML-3/2.2. Curing studies on the transconjugant ML-3/2.230 showed that Muc.sup.+ phenotype in the strain was encoded on two plasmids, pSRQ2203 and pSRQ2204. DNA hybridization experiments also indicated the involvement of two plasmids in the expression of the mucoid phenotype. Plasmid pSRQ2203 also contained genetic information for lactose utilization (Lac.sup.+).

    摘要翻译： 通过从Lac + Muc + Crestococcus cremoris MS的Lac + Muc +表型与乳糖阴性（Lac-），非粘液样的共轭共转移获得了称为ML-3 / 2.230的乳糖发酵（Lac +），粘液样（Muc +）乳酸链球菌转运结合物 乳酸乳球菌ML-3 / 2.2。 转录结合ML-3 / 2.230的固化研究表明，菌株中的Muc +表型被编码在两个质粒pSRQ2203和pSRQ2204上。 DNA杂交实验也表明两种质粒参与了粘液表型的表达。 质粒pSRQ2203还含有乳糖利用的遗传信息（Lac +）。

    Novel cultured buttermilk compositions and method of preparation
    9.
    发明授权
    Novel cultured buttermilk compositions and method of preparation 失效
    新型培养的酪乳组合物及其制备方法

    公开(公告)号：US4748025A

    公开(公告)日：1988-05-31

    申请号：US832074

    申请日：1986-02-24

    申请人： Marc R. Bachmann ,  Endel Karmas

    发明人： Marc R. Bachmann ,  Endel Karmas

    IPC分类号： A23C9/123 ,  A23C9/13 ,  A23C11/10 ,  A23C9/12 ,  A23C17/02

    CPC分类号： A23C9/1315 ,  A23C11/106 ,  A23C9/1236 ,  A23Y2240/21 ,  A23Y2260/21

    摘要： Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel cultured buttermilk compositions.

    摘要翻译： 提供了通过使用酪乳发酵生物将发酵混合物发酵的新型培养的酪乳组合物，其包含约15％至约70％的新鲜牛奶，牛奶或其他合适的新鲜乳和约85％至约30％的豆浆。 提供甜味剂和增稠剂的使用不需要提供具有良好可接受性并且与用于制备培养的酪乳组合物的新鲜牛奶制成的相应的培养的酪乳组合物相似或基本上不可区分的培养的酪乳组合物。 可以以常规方式加入适于作为培养的酪乳组合物制备中的添加剂的调味剂和果实制剂。 与使用100％新鲜牛奶的相应组合物相比，所提供的组合物具有约2.5的增强的蛋白质效率比值和减少的动物脂肪含量。 还提供了制备新型培养的酪乳组合物的方法。

    Methods and Composition for EPS-Fortified Ingredients in Cheese
    10.
    发明申请
    Methods and Composition for EPS-Fortified Ingredients in Cheese 审中-公开
    奶酪中EPS强化成分的方法和组成

    公开(公告)号：US20130202737A1

    公开(公告)日：2013-08-08

    申请号：US13699256

    申请日：2011-05-21

    申请人： Ashraf Hassan

    发明人： Ashraf Hassan

    IPC分类号： A23C19/032

    CPC分类号： A23C19/0323 ,  A23C19/0455 ,  A23C19/054 ,  A23C19/072 ,  A23V2002/00 ,  A23Y2240/21 ,  A23V2200/3324 ,  A23V2250/50

    摘要： The present disclosure relates to methods and compositions for preparing cheese products with exopolysaccharide (EPS). In particular, an EPS-producing culture is deactivated either before or shortly after combination of the EPS-fortified ingredient with a base milk ingredient, i.e. cheese milk. In many cases, the base milk ingredient is a low or reduced fat ingredient. The base milk ingredient may have an added fat. Also contemplated are cheese products made using the disclosed methods and compositions.

    摘要翻译： 本发明涉及用外多糖（EPS）制备干酪制品的方法和组合物。 特别地，EPS生产培养物在EPS强化成分与基础乳成分（即奶酪乳）组合之前或之后不起作用。 在许多情况下，基础乳成分是低脂肪或降低的脂肪成分。 基础乳成分可能含有添加的脂肪。 还考虑使用所公开的方法和组合物制成的乳酪制品。