公开(公告)号：WO2016204689A1

公开(公告)日：2016-12-22

申请号：PCT/SE2016/050593

申请日：2016-06-17

Applicant: GHAJAVAND, Mohammad

Inventor： GHAJAVAND, Mohammad

IPC: C12P1/00 ,  A23C21/02 ,  A23K10/18 ,  A23K10/38 ,  C12P1/04 ,  C12R1/225

CPC classification number: A23L7/104 ,  A23Y2220/03 ,  A23Y2220/39 ,  A23Y2220/47 ,  C12P1/04 ,  C12R1/225

Abstract: There is provided a method for recovering spent grain, comprising the steps of: a) adding a batch of mixed solution of a batch of spent grain and a first fermenting composition to a second fermenting composition; b) mixing the added batch of mixed solution with the second fermenting composition, whereby a fermented mixture is obtained; and c) separating the fermented mixture into a liquid product and a solid product; wherein the liquid product and the solid product have a prolonged durability compared to the durability of the batch of spent grain when mixed solution has been added in step a). An advantage of the inventive method is that by-products such as spent grain are efficiently turned into valuable products.

Abstract translation: 提供了一种回收废粒的方法，包括以下步骤：a）将一批废粒和第一发酵组合物的一批混合溶液加入到第二发酵组合物中; b）将添加的混合溶液与第二发酵组合物混合，由此得到发酵混合物; 和c）将发酵的混合物分离成液体产物和固体产物; 其中当在步骤a）中加入混合溶液时，液体产品和固体产品具有比一批废粒的耐久性更长的耐久性。 本发明方法的优点在于，诸如废粒子的副产物被有效地转化为有价值的产品。

公开(公告)号：WO2016162227A1

公开(公告)日：2016-10-13

申请号：PCT/EP2016/056651

申请日：2016-03-24

Applicant: NESTEC S.A.

Inventor： BEL-RHLID, Rachid ,  MINEHIRA CASTELLI, Kaori ,  DUBOUX, Stéphane ,  POQUET, Laure

IPC: C12P7/42 ,  A61K31/192 ,  A61P9/12 ,  A23K10/16 ,  A23K20/00

CPC classification number: C12P7/42 ,  A23C9/1232 ,  A23K10/16 ,  A23K10/18 ,  A23K20/00 ,  A23K20/111 ,  A23K50/20 ,  A23K50/40 ,  A23L7/104 ,  A23L7/115 ,  A23L33/10 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/43 ,  A61K31/192 ,  A61K35/747 ,  A61P3/00 ,  A61P3/10 ,  A61P9/00 ,  A61P9/12

Abstract: The present invention relates to a method of forming dihydroferulic acid comprising providing ferulic acid and incubating the ferulic acid with a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or a bacterial preparation of natural derivatives of Lactobacillus johnsonii CNCM 1-1225. An aspect of the invention is a composition comprising dihydroferulic acid and a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives. A further aspect of the invention is a composition comprising ferulic acid and a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives for use in the treatment or prevention of metabolic disease. Further aspects of the invention are the use of a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives; and a kit for preparing a food product.

Abstract translation: 本发明涉及形成二氢阿魏酸的方法，其包括提供阿魏酸和将阿魏酸与约氏乳杆菌CNCM 1-1225的细菌制剂或约氏乳杆菌CNCM 1-1225的天然衍生物的细菌制剂一起温育。 本发明的一个方面是包含二氢阿魏酸和约翰逊乳杆菌CNCM 1-1225的细菌制剂或其天然衍生物的组合物。 本发明的另一方面是包含阿魏酸和约翰逊乳杆菌CNCM 1-1225的细菌制剂或其用于治疗或预防代谢疾病的天然衍生物的组合物。 本发明的其它方面是使用约翰逊乳杆菌CNCM 1-1225或其天然衍生物的细菌制剂; 和一个准备食品的工具包。

公开(公告)号：WO2015164270A8

公开(公告)日：2016-05-26

申请号：PCT/US2015026692

申请日：2015-04-20

Applicant: ENCHI CORP

Inventor： LOSORDO ZACHARY ,  VAN ROOYEN JUSTIN ,  MCBRIDE JOHN ,  BELCHER ALAN

IPC: C12N1/16 ,  C12P7/06 ,  C12P7/10

CPC classification number: C12P7/10 ,  A23L7/104 ,  C13K1/02 ,  C13K1/06 ,  Y02E50/16 ,  Y02E50/17

Abstract: Integrated cellulosic ethanol and corn ethanol production processes reduce the capital and operating costs of cellulosic ethanol production through high levels of integration with pre-existing corn ethanol processing equipment. The processes comprise separating corn starch from other, non-fermentable corn components (e.g. germ, protein, fiber, etc.) and cofermenting sugars derived from the corn starch in the presence of a pretreated cellulose feed. The cofermentation can be carried out using one or more hemicellulose sugar utilizing yeast strains, for example, such as one or more yeast strains.

Abstract translation: 集成的纤维素乙醇和玉米乙醇生产工艺通过与先前存在的玉米乙醇加工设备的高度集成来降低纤维素乙醇生产的资本和运营成本。 该方法包括在预处理的纤维素原料存在下将玉米淀粉与其它不可发酵的玉米成分（例如胚芽，蛋白质，纤维等）和衍生自玉米淀粉的共发酵糖分离。 可以使用一种或多种使用酵母菌株的半纤维素糖进行共发酵，例如一种或多种酵母菌株。

公开(公告)号：WO2015164270A1

公开(公告)日：2015-10-29

申请号：PCT/US2015/026692

申请日：2015-04-20

Applicant: ENCHI CORPORATION

Inventor： LOSORDO, Zachary ,  VAN ROOYEN, Justin ,  MCBRIDE, John ,  BELCHER, Alan

IPC: C12N1/16 ,  C12P7/06 ,  C12P7/10 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/105

CPC classification number: C12P7/10 ,  A23L7/104 ,  C13K1/02 ,  C13K1/06 ,  Y02E50/16 ,  Y02E50/17

Abstract: Integrated cellulosic ethanol and com ethanol production processes reduce the capital and operating costs of cellulosic ethanol production through high levels of integration with pre-existing corn ethanol processing equipment. The processes comprise separating com starch from other, non-fermentable corn components (e.g. germ, protein, fiber, etc.) and cofermenting sugars derived from the corn starch in the presence of a pretreated cellulose feed. The cofermentation can be carried out using one or more hemicellulose sugar utilizing yeast strains, for example, such as one or more yeast strains.

Abstract translation: 综合纤维素乙醇和com乙醇生产工艺通过与先前存在的玉米乙醇加工设备的高度集成来降低纤维素乙醇生产的资本和运营成本。 该方法包括在预处理的纤维素原料存在下将com淀粉与其它不可发酵的玉米成分（例如胚芽，蛋白质，纤维等）和衍生自玉米淀粉的共发酵糖分离。 可以使用一种或多种使用酵母菌株的半纤维素糖进行共发酵，例如一种或多种酵母菌株。

公开(公告)号：WO2014069924A1

公开(公告)日：2014-05-08

申请号：PCT/KR2013/009807

申请日：2013-10-31

Applicant: 씨제이제일제당(주)

Inventor： 오선미 ,  임성환 ,  박민경 ,  조선아 ,  장은석 ,  신혜원 ,  장현준

IPC: C12N1/15 ,  A23L1/202 ,  C12R1/69

CPC classification number: A23L1/202 ,  A23L7/104 ,  A23L7/1975 ,  A23L11/09 ,  C12R1/69

Abstract: 본 발명은 쌀을 기질로 높은 효소 역가를 나타내는 신규의 균주 아스퍼질러스 오리재( Aspergillus oryzae ) CJ 1354를 전통 메주에서 분리, 선별하고, 이를 쌀 고추장 제조에 사용함으로써, 향미가 보다 우수한 쌀 고추장의 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장에 관한 것이다. 구체적으로, 특정 백도(whiteness)로 도정된 쌀에 증자 단계에 의해 2.0 내지 4.0 kgf/cm 2 의 고압 스팀을 투입하는 공정을 수행함으로써, 상기 증자된 쌀의 점성 및 수분 함량을 조절하여 원료의 이송 시 발생하는 뭉침 현상을 방지하고, 쌀을 기질로 높은 효소 역가를 나타내는 신규 균주 아스퍼질러스 오리재( Aspergillus oryzae ) CJ 1354를 전통 메주에서 분리, 선별하여, 이를 제국 단계에서 쌀 코오지 제조시 사용함으로써, 우수한 풍미를 가진 쌀 고추장의 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장에 관한 것이다. [대표도] 도 1

Abstract translation: 本发明涉及一种具有更优异风味的红辣椒酱中的水稻的制造方法，其中作为底物为水稻时显示出高酶活性的新菌株的米曲霉CJ1354与传统发酵大豆分离 蛋糕和选择用于生产红辣椒酱的米饭。 本发明还涉及通过生产方法生产的红辣椒酱中的米。 更具体地说，本发明涉及一种具有优良风味的红辣椒酱中的水稻生产方法，其中已经研磨到特定白度的米经历介于2.0至4.0kgf / cm2之间的高压蒸汽的方法 在蒸煮步骤中，由此调节蒸米的粘度和含水量，以防止原料运输时的结块现象，其中，作为新型菌株的米曲霉CJ1354，其表现出高的酶滴度 底物是大米，与传统发酵大豆蛋糕分离，选择用于制作米饭真菌的制作步骤。 本发明还涉及通过生产方法生产的红辣椒酱米。

公开(公告)号：WO2014060784A2

公开(公告)日：2014-04-24

申请号：PCT/HU2013/000100

申请日：2013-10-16

Applicant: FITOREX KFT.

Inventor： SZILBEREKY, Jenő ,  JEDNÁKOVITS, Andrea ,  SALGÓ, András ,  BARLA SZABÓ, Gábor ,  SZABADOS, László

CPC classification number: A23L1/30 ,  A23L7/10 ,  A23L7/104 ,  A23L7/25 ,  A23L11/00 ,  A23L11/09 ,  A23L33/10 ,  A23L33/105 ,  A23L33/15 ,  A23L33/16 ,  A23V2002/00 ,  A61K31/015 ,  A61K31/122 ,  A61K31/14 ,  A61K31/197 ,  A61K31/205 ,  A61K31/375 ,  A61K31/4415 ,  A61K31/455 ,  A61K31/51 ,  A61K31/519 ,  A61K31/685 ,  A61K31/714 ,  A61K33/00 ,  A61K33/04 ,  A61K33/06 ,  A61K33/24 ,  A61K33/30 ,  A61K33/32 ,  A61K33/34 ,  A23V2200/306 ,  A23V2200/32 ,  A23V2200/322 ,  A23V2200/326 ,  A23V2200/33 ,  A23V2200/332

Abstract: Disclosed is a novel process for the preparation of novel raw material for functional foods containing bioactive materials, comprising activating the enzymes of edible plant seeds at a temperature of 10-35 °C for a period of 5-72 hours with oxygen and water until reaching the maximum nutritional value of the seeds, then the seeds together with their sprouts are treated in the aqueous solution or suspension or emulsion of physiologically or dietetically advantageous materials between 60-100 °C for a period of 10-180 minutes, and then the raw material containing the physiologically important biological materials in this enhanced concentration is separated, dried, optionally chopped and packed. The invention also relates to the products of the novel preparation process and their use.

Abstract translation: 公开了一种用于制备含有生物活性材料的功能性食品的新型原料的新方法，其包括用氧和水在10-35℃的温度下活化可食用植物种子的酶5-57小时的酶，直到达到 种子的最大营养价值，然后将种子与其芽苗一起在60-100℃的生理或营养有利的材料的水溶液或悬浮液或乳液中处理10-180分钟，然后将生的 分离，干燥，任选地切碎并包装含有增强浓度的生理重要生物材料的材料。 本发明还涉及新型制备方法及其用途的产物。

公开(公告)号：WO2014028436A1

公开(公告)日：2014-02-20

申请号：PCT/US2013/054647

申请日：2013-08-13

Applicant: DANISCO US INC.

Inventor： VAN BRUSSEL-ZWIJNEN, Marco ,  SCHEFFERS, Martijn Silvan ,  VROEMEN, Casper

IPC: C12P19/14 ,  C12P19/02 ,  C12N9/30 ,  C12N9/26 ,  A23L1/105 ,  C11D3/386

CPC classification number: A23L2/385 ,  A23L7/104 ,  A23L29/35 ,  C11D3/38618 ,  C11D11/0064 ,  C12C5/004 ,  C12N9/2414 ,  C12N9/246 ,  C12P7/06 ,  C12P19/02 ,  C12P19/14 ,  C12Y302/01001 ,  C12Y302/01068 ,  C13K1/06 ,  Y02E50/17

Abstract: A fungal alpha-amylase is provided from Aspergillus clavatus (AcAmy1). AcAmy1 has an optimal pH of 4.5 and is operable at 30 - 75°C, allowing the enzyme to be used in combination with a glucoamylase and an isoamylase in a saccharification reaction. This obviates the necessity of running a saccharification reaction as a batch process, where the pH and temperature must be readjusted for optimal use of the alpha-amylase or glucoamylase. AcAmy1 also catalyzes the saccharification of starch substrates to an oligosaccharide composition significantly enriched in DP2 and (DP1 + DP2) compared to the products of saccharification catalyzed by an alpha-amylase from Aspergillus kawachii . This facilitates the utilization of the oligosaccharide composition by a fermenting organism in a simultaneous saccharification and fermentation process, for example.

Abstract translation: 从曲霉菌（AcAmy1）提供真菌α-淀粉酶。 AcAmy1具有4.5的最佳pH，并且在30-75℃下可操作，使酶在糖化反应中与葡糖淀粉酶和异淀粉酶组合使用。 这消除了作为分批方法进行糖化反应的必要性，其中必须重新调节pH和温度以最佳地使用α-淀粉酶或葡糖淀粉酶。 AcAmy1还催化淀粉底物对显着富含DP2和（DP1 + DP2）的寡糖组合物的糖化，与由来自曲霉（Aspergillus kawachii）的α-淀粉酶催化的糖化产物相比。 这有助于例如在同时糖化和发酵过程中由发酵生物体利用寡糖组合物。

公开(公告)号：WO2013087558A1

公开(公告)日：2013-06-20

申请号：PCT/EP2012/074913

申请日：2012-12-10

Applicant: NESTEC S.A.

Inventor： APPEL, Daniel, Sebastian ,  GRAF, Andrea ,  FERNANDES, Sheldon ,  BERENDS, Pieter

IPC: A23J3/12 ,  A23J3/18 ,  A23L1/00 ,  A23L1/03 ,  A23L1/05 ,  A23L1/305 ,  C12N1/14

CPC classification number: A23J3/18 ,  A23J3/227 ,  A23J3/32 ,  A23L7/104 ,  A23L33/185 ,  A23V2002/00 ,  C12P1/02 ,  A23V2250/5486

Abstract: A vegetable-based food product comprising at least 50 wt% protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.

Abstract translation: 一种植物性食品，其含有至少50重量％的蛋白质，其中所述蛋白质是麸质，或者是由麸质衍生的蛋白质物质，并且其中所述产品具有肉末的质地。 一种制备植物性食品的方法，包括用模具发酵麸质基材料，然后将发酵产品加工成植物性食品，以用作肉末的替代品。

公开(公告)号：WO2012064011A1

公开(公告)日：2012-05-18

申请号：PCT/KR2011/006341

申请日：2011-08-26

Applicant: 전병옥

Inventor： 전병옥

IPC: A23L2/38 ,  A23L2/72

CPC classification number: A23L2/38 ,  A23L7/104 ,  A23L33/105 ,  A61K36/899

Abstract: 찬밥을 이용한 음료 제조 방법이 개시된다. 본 발명은, 찬밥에 물을 혼합한 혼합물을 자연 발효로서, 1차 발효시키고, 1차 발효된 혼합물에 발효용 종균을 첨가하여 2차 발효시키며, 2차 발효된 혼합물을 체거름하여 혼합물로부터 원액을 분리하고, 2차 발효의 중단을 위해 발효용 종균을 제거할 목적으로 분리된 원액을 가열하며 당류를 첨가하고, 제거되지 않은 발효용 종균에 의한 발효의 진행을 방지하기 위해 가열된 원액을 냉장 보관하는 과정을 통해 구현된다. 본 발명에 따르면, 찬밥을 활용하여 미감과 식감을 자극하는 제조되는 음료를 제조할 수 있게 된다.

Abstract translation: 公开了一种使用冷米制造饮料的方法。 作为与冷米混合的水的混合物自然发酵的方法，本发明的方法包括：进行初级发酵; 向经过初次发酵并进行二次发酵的混合物中加入起始培养物; 筛分经过二次发酵的混合物，从混合物中提取原液; 加热提取的原液以除去起始培养物，停止二次发酵，加入甜味剂; 并且加热和储存加热的原液以防止未被除去的起始培养物进一步发酵。 根据本发明，可以使用冷米来制造刺激视觉和味觉的饮料。

公开(公告)号：WO2012007577A1

公开(公告)日：2012-01-19

申请号：PCT/EP2011/062143

申请日：2011-07-15

Applicant: BIOGLANE, S.L.N.E. ,  TORRES SIMÓN, Josep Lluis ,  AMÉZQUETA PÉREZ, Susana ,  PUMAROLA SEGURA, Sergio ,  CLAPÉS SABORIT, Pere

Inventor： TORRES SIMÓN, Josep Lluis ,  AMÉZQUETA PÉREZ, Susana ,  PUMAROLA SEGURA, Sergio ,  CLAPÉS SABORIT, Pere

IPC: C12P17/12 ,  A61K36/70 ,  A23L1/105

CPC classification number: A61K31/445 ,  A23L7/104 ,  A23L33/105 ,  A23V2002/00 ,  A61K36/70 ,  C12P7/06 ,  C12P17/12 ,  Y02E50/17 ,  A23V2200/328

Abstract: The buckwheat extract comprises a extract of buckwheat which are enriched in D-fagomine and including 3,4-di-epifagomine, a process for their preparation, pharmaceutical or veterinary compositions, dietary supplements or functional foods containing them, their use alone or in combination with saccharide, an iminocyclitol or probiotics,as a blood glucose levels controlling agent reducing the post-prandial glucose levels, as well as the buckwheat extract for use in the prevention and/or coadjuvant treatment of microbiota imbalance, that reduces the adhesion of some potentially harmful microorganism in the microbiota and therefore increasing the resistance to disease.

Abstract translation: 荞麦提取物包含富含D-fagomine的荞麦提取物，包括3,4-二表糠胺，其制备方法，药物或兽药组合物，膳食补充剂或含有它们的功能性食品，其单独使用或组合使用 作为减少餐后葡萄糖水平的血糖水平控制剂，以及用于预防和/或辅助治疗微生物群不平衡的荞麦提取物，其降低了一些潜在的粘附性，其中糖，亚氨基环醇或益生菌 微生物中的有害微生物因而增加了对疾病的抵抗力。