公开(公告)号：WO2004037191A3

公开(公告)日：2004-06-24

申请号：PCT/US0333507

申请日：2003-10-22

Applicant: UNIV VERMONT ,  GUO MINGRUO

Inventor： GUO MINGRUO

IPC: A23C9/123 ,  A23C9/13 ,  A23L1/105 ,  A23L1/30 ,  A23L2/54 ,  A23L2/66 ,  A23C9/127 ,  A23C9/133 ,  A23G9/00

CPC classification number: A23G9/363 ,  A23C9/1234 ,  A23C9/1307 ,  A23C9/1315 ,  A23C11/10 ,  A23C11/106 ,  A23C2240/20 ,  A23L2/52 ,  A23L2/54 ,  A23L2/66 ,  A23L7/104 ,  A23L33/135 ,  A23L33/21 ,  A23V2002/00 ,  A23Y2220/00 ,  A23Y2240/75 ,  A23Y2300/00 ,  A23V2200/3202 ,  A23V2200/3204

Abstract: The invention provides a symbiotic beverages and frozen food products based thereon. Preferably, the beverage is made by the integration of both probiotic (live microbial food cultures) and prebiotic (non-digestible carbohydrates) supplements that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract. Preferably, the beverage is a dairy beverage, a soy-based beverage or a combination thereof or an oats-based beverage.

Abstract translation: 本发明提供了一种基于其的共生饮料和冷冻食品。 优选地，饮料通过整合益生菌（活微生物食物培养物）和有利地影响宿主的益生元（不可消化的碳水化合物）补充剂，通过改善活的微生物膳食补充剂在胃肠道中的存活和植入来进行。 优选地，饮料是乳制饮料，大豆基饮料或其组合或燕麦制饮料。

公开(公告)号：WO2004000038A1

公开(公告)日：2003-12-31

申请号：PCT/US2003/018831

申请日：2003-06-13

Applicant: TECHNOLOGY COMMERCIALIZATION CORP.

Inventor： SOBOL, Constantin, V. ,  SOBOL, Yuzefa, T.

IPC: A23K3/03

CPC classification number: A23C9/133 ,  A23L7/104 ,  A23L19/20 ,  A23L33/135 ,  A23L33/17 ,  A61K35/74 ,  A61K35/744 ,  A61K35/745 ,  A61K35/747 ,  Y02A50/401 ,  Y02A50/406 ,  Y02A50/471 ,  Y02A50/473

Abstract: A method of producing a hydrolyzed fermented medium containing microorganisms such as bacteria or yeast and the products of their metabolism in high concentration, the method includes providing at least one solid plant product reduced to small pieces and mixed with sugar and a biocompatible liquid such as milk for fermentation at a temperature of between 35 and 58 degrees C until the acidity of the medium reaches the range of 300 to 900 in Terner degrees. In an alternative embodiment, the medium is prepared by mixing in predetermined amounts of sprouted grains, biocompatible liquid inoculated with at least one of a variety of non-pathogenic microorganisms, vegetables, fruits, berries, high protein products, herbs, sugar, and a chemical element such as potassium. The mixture is then fermented at a selected temperature for a specified length of time to reach high acidity and high concentration of products of bacterial metabolism. A liquid phase is separated from a solid sediment phase and can be used to treat a wide variety of diseases including HIV/AIDS, viral infections, cardiovascular diseases, Alzheimer's and others as well as for other applications.

Abstract translation: 一种生产含有细菌或酵母等微生物及其高代谢产物的水解发酵培养基的方法，该方法包括提供至少一种还原成小片的固体植物产品，并与糖和生物相容性液体如牛奶混合 在35至58摄氏度的温度下进行发酵，直到培养基的酸度达到Terner度的300至900的范围。 在另一个实施方案中，通过将预定量的发芽谷物，接种有多种非病原微生物，蔬菜，水果，浆果，高蛋白质产品，草药，糖和至少一种的非生物相容性液体 化学元素如钾。 然后将混合物在选定温度下发酵一段特定的时间以达到高酸度和高浓度的细菌代谢产物。 液相从固体沉淀相分离，可用于治疗各种疾病，包括艾滋病毒/艾滋病，病毒感染，心血管疾病，阿尔茨海默氏症等，以及其他应用。

公开(公告)号：WO2003034840A1

公开(公告)日：2003-05-01

申请号：PCT/EP2002/011327

申请日：2002-10-08

Applicant: SOCIETE DES PRODUITS NESTLE S.A. ,  WOUPEYI, Alfred ,  WOOD, Robert, Dustan ,  BODENSTAB, Stefan

Inventor： WOUPEYI, Alfred ,  WOOD, Robert, Dustan ,  BODENSTAB, Stefan

IPC: A23L1/20

CPC classification number: A23K10/14 ,  A23K10/12 ,  A23K10/30 ,  A23L7/104 ,  A23L11/09 ,  A23L11/33 ,  A23L11/37

Abstract: The present invention relates to a process of solid or semi-solid fermentation of food material. The process includes the utilisation of a conical vessel to carry out the fermentation at a high dry matter content. One of the beneficial effects of the process is that fermentation time can be drastically reduced. Thus, it is possible to conduct the fermentation of soy, for example, within less than 16 hours while obtaining a tasty, nutritionally valuable paste based on soy. The invention also relates to the use of conical vessels to conduct fermentation.

Abstract translation: 本发明涉及食品材料的固体或半固体发酵方法。 该方法包括利用锥形容器以高干物质含量进行发酵。 该方法的有益效果之一是发酵时间可以大大降低。 因此，可以在少于16小时内进行大豆的发酵，同时获得基于大豆的美味的营养有价值的糊状物。 本发明还涉及使用锥形容器进行发酵。

公开(公告)号：WO02065840A3

公开(公告)日：2002-12-19

申请号：PCT/EP0201504

申请日：2002-02-12

Applicant: NESTLE SA ,  BENGTSSON-RIVEROS ANNMARIE ,  DE REU JOHANNES ,  WOOD ROBERT DUSTAN ,  DARBYSHIRE JOHN ,  KNAUF HERMANN ,  CAVADINI CHRISTOPH

Inventor： BENGTSSON-RIVEROS ANNMARIE ,  DE REU JOHANNES ,  WOOD ROBERT DUSTAN ,  DARBYSHIRE JOHN ,  KNAUF HERMANN ,  CAVADINI CHRISTOPH

IPC: A01N63/00 ,  A23K1/00 ,  A23K1/18 ,  A23L7/104 ,  A23L29/00 ,  C12N1/04 ,  C12N1/20 ,  C12P1/02 ,  C12P1/04 ,  C12P1/06

CPC classification number: A23L7/104 ,  A23L29/065

Abstract: The present invention relates to any kinds of consumable products enriched with probiotics and a method for obtaining them. After production of probiotic biomass, the probiotics are applied to the product. Also metabolites obtained from a fermentation product may be directly applied to a consumable product.

Abstract translation: 本发明涉及任何种类的富含益生菌的消费品及其获得方法。 在生产益生菌生物质之后，将益生菌应用于产品。 从发酵产物获得的代谢物也可以直接应用于消费品。

公开(公告)号：WO2002065854A2

公开(公告)日：2002-08-29

申请号：PCT/DK2002/000114

申请日：2002-02-21

Applicant: NOVOZYMES A/S ,  ROSS, Andrew ,  SPENDLER, Tina ,  CHRISTIANSEN, Luise

Inventor： ROSS, Andrew ,  SPENDLER, Tina ,  CHRISTIANSEN, Luise

IPC: A23L1/00

CPC classification number: C12Y301/01003 ,  A21D8/042 ,  A23L7/104 ,  A23L7/107 ,  A23L7/109 ,  A23L7/111 ,  A23L7/13 ,  A23L7/135 ,  A23L19/18 ,  C12Y301/01026 ,  C12Y301/01032

Abstract: Properties of starchy food products such as noodles, fried products and snack prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product, increase the firmness, and increase the bulkiness (reduce the bulk density) of a fried product. The lipolytic enzyme may have phospholipase, galactolipase and/or triacyl-glycerol lipase activity.

Abstract translation: 通过用脂肪分解酶处理原料可以改善淀粉食品如面条，油炸产品和小吃产品的性质。 酶处理可以改善加工过程中的面团处理，质地，脆性，口感和外观。 酶处理还可以降低油炸产品的油含量，增加油炸产品的坚硬度和增加油炸产品的蓬松度（减小堆积密度）。 脂肪分解酶可以具有磷脂酶，半乳糖脂肪酶和/或三酰基甘油脂肪酶活性。

公开(公告)号：WO00059308A1

公开(公告)日：2000-10-12

申请号：PCT/ZA2000/000063

申请日：2000-03-30

IPC: A21D20060101 ,  A21D8/04 ,  A23L20060101 ,  A23L1/105 ,  C12R20060101 ,  C12R1/25

CPC classification number: C12R1/25 ,  A21D8/045 ,  A23L7/104

Abstract: A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (Lactobacillus plantarum/pentosus) used in the method. The method comprises forming a starting mixture including flour and water and inoculating same with a culture of the LPP strain micro-organisms; allowing the mixture to ferment in order to produce anti-microbial substances including lactic acid, a peptide and possibly other presently unidentified anti-microbial substances; and terminating the fermentation process and destroying all living cells prior to the pH of the mix decreasing to 3.3 to yield a shelf life enhancing composition. Baking mixes embodying the shelf life enhancing composition are also described.

Abstract translation: 提供了一种制备用于烘焙混合物的保质期提高组合物的方法，所述组合物含有特别用于面糊混合物的面粉，以及用于该方法的微生物种类（植物乳杆菌/戊糖）。 该方法包括形成包含面粉和水的起始混合物，并用LPP菌株微生物培养物接种; 允许混合物发酵以产生包括乳酸，肽和可能其它目前未知的抗微生物物质的抗微生物物质; 并且在混合物的pH降低至3.3之前终止发酵过程并破坏所有活细胞，以产生保质期增强组合物。 还描述了体现保质期提高组合物的烘焙混合物。

公开(公告)号：WO0022938A2

公开(公告)日：2000-04-27

申请号：PCT/IB9901860

申请日：1999-10-08

Applicant: CEREAL BASE CEBA AB

Inventor： TRIANTAFYLLOU ANGELIKA OSTE

IPC: A23C11/10 ,  A23G9/32 ,  A23G9/42 ,  A23G9/52 ,  A23L1/10 ,  A23L1/105 ,  A23L2/38 ,  A23L1/00

CPC classification number: A23L7/104 ,  A23C11/10 ,  A23G9/42 ,  A23G9/52 ,  A23G2200/14 ,  A23L2/38 ,  A23L7/107 ,  A23V2002/00 ,  C12Y302/01001 ,  C12Y302/01002 ,  C12Y302/01033 ,  C12Y302/01041 ,  A23V2250/5484 ,  A23V2250/5034

Abstract: The present invention provides efficient, selective and economical methods for producing cereal suspensions having the aroma and/or flavor of natural cereals and for modifying the viscosity and/or sugar kind of cereal suspensions. The methods include treating a cereal substrate suspension with an enzyme preparation which comprises at least one hydrolase having the ability to hydrolyze alpha -glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of beta -amylase, alpha -amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises beta -amylase or alpha -amylase there is always a mixture of at least one other of the alpha -glycosidic hydrolases. In addition to the above-identified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase.

Abstract translation: 本发明提供了用于生产具有天然谷物的香气和/或风味的谷物悬浮液和用于改变谷物悬浮液的粘度和/或糖类型的有效，选择性和经济的方法。 所述方法包括用酶制剂处理谷物底物悬浮液，所述酶制剂包含至少一种具有水解α-糖苷键并且不具有葡聚糖酶和蛋白酶作用的水解酶。 水解酶可以选自β-淀粉酶，α-淀粉酶，淀粉葡糖苷酶和支链淀粉酶，条件是当酶制剂包含β-淀粉酶或α-淀粉酶时，总是存在至少另一种 α-糖苷水解酶。 除了上述水解酶外，本发明的酶制剂还可以包含异构酶，如葡萄糖异构酶。

公开(公告)号：WO2017140796A1

公开(公告)日：2017-08-24

申请号：PCT/EP2017/053527

申请日：2017-02-16

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： FOURCASSIE, Pascal ,  KRISHNAMANI, Keshav

IPC: A21D10/04

CPC classification number: A21D13/43 ,  A21D8/045 ,  A21D13/045 ,  A21D13/047 ,  A23L7/104 ,  A23L11/09 ,  A23V2002/00 ,  A23Y2220/67 ,  A23Y2260/35 ,  C12R1/25

Abstract: The present invention relates to a culture or kit-of-part comprising or consisting of a Lactobacillus plantarum strain and Leuconostoc spp strain(s), and uses thereof to manufacture a millet-, sorghum-, lentil-, pea-, rice- or teff-based lactic acid-fermented batter, in particular a batter for Dosa or Idli application.

Abstract translation: 本发明涉及包含或由植物乳杆菌菌株和明串珠菌菌株组成的培养物或试剂盒部分， ，并用它来制造基于小米，高粱，扁豆，乳酸，米或乳糖的乳酸发酵糊状物，特别是用于Dosa或Idli应用的糊状物。

公开(公告)号：WO2017126959A1

公开(公告)日：2017-07-27

申请号：PCT/NL2017/050025

申请日：2017-01-18

Applicant: INNOSO B.V.

Inventor： AGAYN, Venetka

IPC: A23L29/00 ,  A23L29/212 ,  A23L7/104

CPC classification number: A23L7/104 ,  A23L29/212

Abstract: The present invention is directed to a food composition comprising a fermented starch in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism. The food composition provides health benefits and has desirable organoleptic properties. The invention is also directed to a method of producing such food composition. The method comprises the steps of mixing a starch or starch containing food ingredient with water or a water containing fluid in a ratio of /99 to 15/85, heating the mix of water or water-containing fluid and starch or starch containing food ingredient, cooling down the heated mix to a temperature suitable for fermenting, inoculating the cooled down mix with a fermenting organism, fermenting the heated starch containing food ingredient.

Abstract translation: 本发明涉及包含发酵淀粉的食品组合物，其中发酵淀粉的量最多为15重量％，并且发酵生物体的量为0.1-10重量％。 食物组合物提供健康益处并具有理想的感官特性。 本发明还涉及生产这种食物组合物的方法。 该方法包括以下步骤：将含有淀粉或淀粉的食物成分与水或含有流体的水以99/15/85的比例混合，加热水或含水流体与含淀粉或淀粉的食物成分的混合物， 将加热的混合物冷却至适于发酵的温度，用发酵生物体接种冷却的混合物，发酵加热的含淀粉食物成分。

公开(公告)号：WO2017095021A1

公开(公告)日：2017-06-08

申请号：PCT/KR2016/012204

申请日：2016-10-28

Applicant: 박호근

Inventor： 박호근

IPC: A23L19/10 ,  A23L7/104 ,  A23L7/10 ,  A23L29/00

CPC classification number: A23L7/10 ,  A23L7/104 ,  A23L19/10 ,  A23L29/00

Abstract: 본 발명은 미강과 우유를 혼합하여 만든 미강 반죽물을 살균하고 유산균을 혼합하여 반죽하여서 된 발효조성 반죽물 내에 통뿌리로 된 마늘을 넣고 이를 발효 및 반건조하여 마늘의 유효성분이 유출되지 않고 영양학적으로 유용한 미생물의 생리작용을 통해 생리활성물질 및 소화성을 증진시키고 마늘 특유의 매운맛을 제거함과 동시에 미강의 유효성분을 함께 섭취할 수 있는 유산균 발효 통마늘 제조방법에 관한 것이다. 즉, 본 발명은 미강과 우유를 골고루 혼합하고 이를 반죽하여 미강 반죽물을 만드는 제1단계와, 상기 미강 반죽물을 증숙 살균시키는 제2단계와, 상기 제2단계의 증숙 살균된 미강 반죽물에 유산균 발효유를 혼합하고 이를 반죽하여 발효조성 반죽물을 만드는 제3단계와, 상기 제3단계의 발효조성 반죽물에 마늘을 넣고 발효시키는 제4단계와, 상기 발효조성물에서 발효된 마늘만을 수득하고 이를 반건조시키는 제5단계로 이루어진 유산균 발효 통마늘 제조방법을 특징으로 한다.

Abstract translation: 本发明涉及通过混合米糠和牛奶来灭菌米糠的方法，混合乳酸菌，将大蒜捏合到捏合的混合物中， 在有用的微生物的生理作用的有效成分的营养不流动，并促进生物分子和熄灭的同时去掉了大蒜独特辣涉及可与米糠中的活性成分被截取的乳酸发酵tongmaneul制造方法 。 即，本发明是与米糠和牛奶和与进行米糠面团水的第一步骤中混合，并在第二步骤中蒸灭菌所述米糠面团水均匀地混合，一在第二步骤中蒸灭菌麸面团水 混合乳酸菌发酵乳，并混炼，得到仅发酵大蒜和制造发酵组合物的生面团的水的第三步骤，第四步骤把大蒜发酵第三步水的发酵组合物的生面团，发酵的组合物，并此 按照第五步骤半干燥乳酸菌的发酵液。