公开(公告)号：WO2019045378A1

公开(公告)日：2019-03-07

申请号：PCT/KR2018/009824

申请日：2018-08-24

Applicant: 주식회사 삼양사

Inventor： 김민정 ,  기민지 ,  김봉찬 ,  김용인 ,  백경환 ,  전세희 ,  한정숙

IPC: A23L11/20 ,  A23L29/30 ,  A23L7/104 ,  A23L11/00

CPC classification number: A23L7/104 ,  A23L11/00 ,  A23L11/20 ,  A23L29/30

Abstract: 본 발명은 점도가 낮아 사용 편의성이 우수하고, 보관 안정성이 높아 제조 및 유통에 유용한 장류 조성물, 예를 들면 고추장 또는 쌈장 조성물을 제공한다.

公开(公告)号：WO2018207212A1

公开(公告)日：2018-11-15

申请号：PCT/IN2018/050293

申请日：2018-05-10

Applicant: PARASNIS, Anjali

Inventor： PARASNIS, Anjali

IPC: A23L33/00 ,  A23L33/10 ,  A23L33/14 ,  A23L33/15 ,  A23L5/30 ,  C12P1/02

CPC classification number: A21D2/368 ,  A23L5/30 ,  A23L7/101 ,  A23L7/104 ,  A23L33/10 ,  A23L33/15 ,  A23L33/155

Abstract: The present invention provides a process of in situ preparation of vitamin D and vitamin D enriched nutritious kernels and applications thereof. The process comprises subjecting the variety of kernels, mixtures or parts thereof to solid state fermentation using edible and/or consumable cultures of basidiomycota and or ascomycota and exposing the fermented kernels to source of UV light. The kernels enriched with vitamin D may be used fresh or after processing for the preparation of variety of vitamin D enriched food items such as popcorns, waffle and pancake mix, breads, sweets, baked items and cookies. The kernels enriched in vitamin D are also used in nutritional enrichment in the form of flour, paste or extracts, oils or whole kernels as such.

公开(公告)号：WO2016186532A1

公开(公告)日：2016-11-24

申请号：PCT/RU2015/000371

申请日：2015-06-15

Applicant: PETRICHENKO, Valeriya Vladimirovna ,  TUMANOVA, Alla Evgen'evna

Inventor： PETRICHENKO, Valeriya Vladimirovna ,  TUMANOVA, Alla Evgen'evna

IPC: A23L7/104 ,  B02B1/00 ,  A23L33/105 ,  A23L33/15

CPC classification number: A23B9/28 ,  A23B7/154 ,  A23B7/155 ,  A23B9/26 ,  A23L3/3472 ,  A23L3/349 ,  A23L3/3508 ,  A23L3/3571 ,  A23L7/104 ,  A23L33/105 ,  A23L33/15 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/032 ,  A23V2250/2132 ,  A23V2250/708 ,  B02B1/00

Abstract: This invention relates to agriculture, more specifically, to processing of grain, pulse and cereal crop grains, in particular, to methods of their enzymatic treatment before processing to food products (grits, semolina, flakes, flour etc.) with the aim of increasing the output and quality of the processed and milled product.

Abstract translation: 本发明涉及农业，更具体地涉及谷物，脉冲和谷类作物谷物的加工，特别涉及在加工成食品（砂粒，粗粉，薄片，面粉等）之前的酶处理方法，其目的是 提高加工和研磨产品的产量和质量。

公开(公告)号：WO2016138476A1

公开(公告)日：2016-09-01

申请号：PCT/US2016/019929

申请日：2016-02-26

Applicant: MYCOTECHNOLOGY, INC.

Inventor： LANGAN, James Patrick ,  KELLY, Brooks John ,  DAVIS, Huntington ,  HAHN, Alan D.

IPC: A23L7/104

CPC classification number: A23L7/104 ,  A23J3/346 ,  A23L7/197

Abstract: The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-contaming grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

Abstract translation: 本发明提供了制备具有降低的麸质含量的含谷蛋白颗粒的方法。 该方法包括提供可任选灭菌或巴氏消毒的制备的含谷蛋白颗粒。 然后将所制备的含麸质颗粒用制备的真菌组分接种并孵育。 在一个实施方案中，所制备的真菌组分在孵育时将制备的麸质 - 粘连颗粒胶体化，并且在此过程中水解制备的含谷蛋白颗粒中的麸质。 本发明还包括通过本发明的方法制备的具有降低的麸质含量的含谷蛋白颗粒。

公开(公告)号：WO2015052849A1

公开(公告)日：2015-04-16

申请号：PCT/JP2013/077986

申请日：2013-10-15

Applicant: 二村 芳弘 ,  株式会社キーワーク

Inventor： 二村　芳弘

IPC: C12P17/10 ,  A23L1/30 ,  A61K8/49 ,  A61Q19/08

CPC classification number: A61Q19/08 ,  A23L5/00 ,  A23L7/00 ,  A23L7/104 ,  A23L17/60 ,  A23L31/00 ,  A23L33/10 ,  A23V2002/00 ,  A61K8/4913 ,  A61K8/9706 ,  C12P17/165 ,  A23V2200/316 ,  A23V2200/318

Abstract: 　コラーゲン増加作用を呈するフィコシアノビリン誘導体及びその製造方法を提供することを目的とする。　コラーゲン産生作用を有する新規なフィコシアノビリン誘導体は、次の式（１）で表され、藍藻類の粉末に水を添加して懸濁液とし、当該懸濁液に米糠を添加し、次いで納豆菌及び紅麹菌を添加して発酵させることにより製造する。

Abstract translation: 本发明的目的是提供： 具有增加胶原量的活性的藻蓝蛋白衍生物; 以及生产藻蓝蛋白衍生物的方法。 具有胶原蛋白生成活性的新型藻蓝蛋白衍生物由式（1）表示，可以通过向蓝绿藻粉末中加入水来制备悬浮液，然后向悬浮液中加入米糠，然后加入 枯草芽孢杆菌变种 纳豆和红曲霉对所得混合物引起混合物的发酵。

公开(公告)号：WO2015016611A1

公开(公告)日：2015-02-05

申请号：PCT/KR2014/007003

申请日：2014-07-30

Applicant: 문지윤

Inventor： 문지윤

IPC: A23L1/29 ,  A23L1/212

CPC classification number: A23L1/212 ,  A21D2/181 ,  A21D2/36 ,  A21D2/364 ,  A21D6/001 ,  A21D6/003 ,  A21D8/04 ,  A21D8/045 ,  A23L7/104 ,  A23L19/09 ,  A23L25/40 ,  A23L33/105 ,  A23V2002/00

Abstract: 본 발명은 손바닥 선인장 열매를 이용한 다이어트 식품의 제조방법에 관한 것으로, 손바닥 선인장 열매를 포함하는 재료를 이용하여 1차 산성반죽을 만드는 산성반죽단계(S100)와; 상기 1차 산성반죽단계(S100)에 의해 생성된 1차 산성반죽에 동일한 양의 재료를 혼합하여 2차 산성반죽을 만드는 2차 산성반죽단계(S200)와; 상기 2차 산성반죽단계(S200)에 의해 만들어진 2차 산성반죽에 물, 곡류, 당류, 견과류 및 기타 재료를 추가하여 본반죽을 제조하는 본반죽단계(S300)와; 상기 본반죽단계(S300)에 의해 만들어진 본반죽을 발효기 내에 투입하여 발효시키는 1차 발효단계(S400)와; 상기 발효단계(S400)에 의해 발효된 본반죽을 이용하여 식품을 제조하는 식품제조단계(S500)로 이루어지되; 상기 2차 산성반죽단계(S200)는 상기 1차 산성반죽단계(S100)에 비해 상대적으로 저온의 환경 하에서 이루어지는 것을 특징으로 한다. 상기와 같은 구성에 의해 본 발명은 장기 섭취시 혈중 혈당농도가 감소되는 동시에 체지방의 감소에도 효과적인 식품을 빠르고 효율적으로 제조할 수 있다.

Abstract translation: 本发明涉及一种使用榕果猕猴桃生产饮食食品的方法，其特征在于，包括：通过使用包括榕果猕猴桃的成分来生产第一酸面团的酸性面团捏合步骤（S100） 第二酸性面团捏合步骤（S200），用于通过将相同量的成分与通过第一酸面团捏合步骤（S100）生产的第一酸性面团混合来生产第二酸性面团; 主要捏合步骤（S300），用于通过第二酸性面团捏合步骤（S200）生产的第二酸性面团中加入水，谷物，糖类，坚果和其他成分来生产主面团; 用于通过将主搅拌步骤（S300）生产的主面团发酵成发酵罐的第一发酵步骤（S400） 以及通过使用通过发酵步骤发酵的主面团（S400）来生产食物的食品生产步骤（S500），其中所述第二酸性面团捏合步骤（S200）在比所述第一酸面团捏合步骤 （S100）。 由于这样的特征，本发明能够快速高效地生产有效降低血糖水平的食物，同时在长时间服用的同时减少身体脂肪。

公开(公告)号：WO2014069924A8

公开(公告)日：2015-02-05

申请号：PCT/KR2013009807

申请日：2013-10-31

Applicant: CJ CHEILJEDANG CORP

Inventor： OH SEON MI ,  LIM SUNG HWAN ,  PARK MIN KYUNG ,  CHO SUN A ,  JANG EUN SEOK ,  SHIN HYE WON ,  JANG HYUN JUN

IPC: A23L11/20 ,  C12N1/15 ,  A23L7/104 ,  A23L11/00 ,  C12R1/69

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

Abstract: The present invention relates to a manufacturing method for rice hot pepper paste having a more superior flavour, wherein Aspergillus oryzae CJ 1354, which is a novel strain that exhibits a high enzyme titre when the substrate is rice, is isolated from Korean traditional meju and selected for use in the manufacture of rice hot pepper paste. And the present invention also relates to the rice hot pepper paste manufactured by means of the manufacturing method. More specifically, the present invention relates to a manufacturing method for rice hot pepper paste having superior flavour, wherein rice that has been milled to a specific whiteness undergoes a process in which high-pressure steam at between 2.0 and 4.0 kgf/cm2 is introduced in a steaming step, thereby adjusting the viscosity and the moisture content of the steamed rice so as to prevent the phenomenon of lumping when raw materials are transported, and wherein Aspergillus oryzae CJ 1354, which is a novel strain that exhibits a high enzyme titre when the substrate is rice, is isolated from Korean traditional meju and selected to be used in the production of rice kouji fungus in a kouji-making step. And the present invention also relates to a rice hot pepper paste manufactured by means of the manufacturing method.

Abstract translation: 本发明涉及一种具有更优异风味的米辣椒糊的制造方法，其中，作为在底物为米时呈现出高酶活性的新型菌株的米曲霉CJ1354，从韩国传统美制中分离出来， 用于制造米辣椒酱。 本发明还涉及通过制造方法制造的米辣椒糊。 更具体地说，本发明涉及一种具有优良风味的水稻辣椒酱的制造方法，其中已经研磨到特定白度的米经历了将介于2.0和4.0kgf / cm2之间的高压蒸汽引入到 蒸煮步骤，从而调节蒸米的粘度和含水量，以防止原料运输时的结块现象，并且其中，作为新型菌株的米曲霉CJ1354是当新型菌株 底物是水稻，是从韩国传统美食中分离出来的，被选用于制作米饭真菌的制作步骤。 本发明还涉及通过该制造方法制造的米辣椒糊。

公开(公告)号：WO2014060784A3

公开(公告)日：2014-06-19

申请号：PCT/HU2013000100

申请日：2013-10-16

Applicant: FITOREX KFT

Inventor： SZILBEREKY JENŐ ,  JEDNÁKOVITS ANDREA ,  SALGÓ ANDRÁS ,  BARLA SZABÓ GÁBOR ,  SZABADOS LÁSZLÓ

IPC: A23L1/30 ,  A23L1/10 ,  A23L1/172 ,  A23L1/20

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物质的功能性食品的新型原料的新型方法，其包括在10-35℃的温度下用氧和水活化可食用植物种子的酶5-72小时，直到达到 种子的最大营养价值，然后将种子连同其苗芽在60-100℃之间的生理或饮食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 含有这种浓度增加的生理学上重要的生物材料的材料被分离，干燥，任选切碎和包装。 本发明还涉及该新型制备方法的产物及其用途。

公开(公告)号：WO2013182715A8

公开(公告)日：2014-04-17

申请号：PCT/ES2012070513

申请日：2012-07-09

Applicant: ABENGOA BIOENERGÍA NUEVAS TECNOLOGIAS S A ,  REYES SOSA FRANCISCO MANUEL ,  PIERA ALBEROLA MARIA ,  ZAZPE CENOZ MAITE ,  IRURETAGOYENA ALDAZ JAVIER

Inventor： REYES SOSA FRANCISCO MANUEL ,  PIERA ALBEROLA MARIA ,  ZAZPE CENOZ MAITE ,  IRURETAGOYENA ALDAZ JAVIER

IPC: C10L1/02 ,  C12P7/06 ,  C12P7/14

CPC classification number: C12P7/14 ,  A23L7/104 ,  A23V2002/00 ,  C10G2300/1014 ,  C10L1/02 ,  C12N1/12 ,  C12P7/06 ,  Y02E50/17 ,  Y02E50/343 ,  Y02P30/20

Abstract: The invention relates to a method for producing biofuels and food co-products, which, as a result of adding extracts of microalgae cultures, can optimise the production of the biofuel in terms of time and output, and improve the protein composition of its co-products that are useful in the food industry, compared to similar methods for producing biofuels and co-products that do not use extracts of microalgae cultures.

Abstract translation: 本发明涉及一种用于生产生物燃料和食品副产物的方法，其通过添加微藻培养物的提取物的结果，可以在时间和产量方面优化生物燃料的生产，并且提高其共生蛋白质的蛋白质组成， 与生产生物燃料和不使用微藻文化提取物的副产品的类似方法相比，在食品工业中有用的产品。

公开(公告)号：WO2014016398A1

公开(公告)日：2014-01-30

申请号：PCT/EP2013/065774

申请日：2013-07-26

Applicant: NESTEC S.A.

Inventor： MORONI, Alice ,  ANANTA, Edwin ,  HANSEN, Carl Erik ,  CHUAT, Jean-Yves

IPC: A23L1/105

CPC classification number: A23L1/105 ,  A23L7/104 ,  A23L11/09 ,  A23V2002/00 ,  A23Y2220/43 ,  A23Y2220/63 ,  A23Y2220/67 ,  A23Y2220/73 ,  A23Y2240/75 ,  A23Y2300/49 ,  A23Y2300/55 ,  C12R1/25

Abstract: The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a food grain. One aspect of the invention involves preparing a bacterial preparation containing viable lactic acid bacteria; and soaking the food grain in the bacterial preparation; wherein the lactic acid bacteria have been at least partially removed from the bacterial preparation before soaking. Further aspects of the invention are the bacterial strains Lactobacillus plantarum CNCM I-4635 (NCC 385)and Lactobacillus plantarum CNCM I-4636 (NCC 1582).

Abstract translation: 本发明涉及一种改善食品营养价值的方法。 特别地，本发明涉及一种降低食品中抗营养因子的新方法。 本发明的一个方面涉及制备含有活的乳酸菌的细菌制剂; 并将食物浸泡在细菌制剂中; 其中在浸泡之前已经将乳酸菌至少部分地从细菌制剂中除去。 本发明的另外方面是细菌菌株植物乳杆菌CNCM I-4635（NCC 385）和植物乳杆菌CNCM I-4636（NCC1582）。