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17 条记录 (耗时 0.013 秒)

    METHODS AND COMPOSITIONS FOR REDUCING IMMUNORECOGNITION OF DIETARY PROTEIN
    1.
    发明申请
    METHODS AND COMPOSITIONS FOR REDUCING IMMUNORECOGNITION OF DIETARY PROTEIN 审中-公开
    用于减少膳食蛋白质免疫调节的方法和组合物

    公开(公告)号：WO2016105442A1

    公开(公告)日：2016-06-30

    申请号：PCT/US2014/072457

    申请日：2014-12-27

    申请人： HILL'S PET NUTRITION, INC.

    发明人： JACKSON, Matthew ,  LIU, Yanrong ,  JEWELL, Dennis

    IPC分类号： A23C7/00 ,  G01N33/68

    CPC分类号： A23C9/1275 ,  A21D8/042 ,  A23C9/1216 ,  A23C13/16 ,  A23C17/02 ,  A23C21/02 ,  A23J3/34 ,  A23L5/25 ,  A23L5/28 ,  A23L11/33 ,  A23L11/37 ,  A23L25/00 ,  A23V2002/00 ,  A23Y2220/67 ,  A23Y2260/35 ,  A23Y2280/15 ,  G01N33/6893 ,  G01N2333/91085 ,  G01N2800/24

    摘要： The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

    摘要翻译： 本公开涉及减少食物的免疫反应性的方法，包括（a）将含有至少一种蛋白质的食物与交联酶一起孵育以形成包含至少一种交联蛋白质的食物; 和（b）用微生物发酵包含至少一种交联蛋白质的食物以形成包含至少一种交联蛋白质的水解产物的改性食品，其中（a）在（b）之前进行，其中a 改性食物的免疫反应性水平低于包含至少一种蛋白质的未修饰食物的免疫反应性水平。 还提供了从本方法获得的改性食品。

    새우사료 첨가제 조성물 및 그 제조방법
    3.
    发明申请
    새우사료 첨가제 조성물 및 그 제조방법 审中-公开
    SHRIMP进料的添加剂组合物及其生产方法

    公开(公告)号：WO2013183805A1

    公开(公告)日：2013-12-12

    申请号：PCT/KR2012/005174

    申请日：2012-06-29

    申请人： 주식회사 제이엔비바이오 ,  정종배

    发明人： 정종배

    IPC分类号： A23K1/16 ,  A23K1/18

    CPC分类号： A23K1/007 ,  A23K10/12 ,  A23K10/16 ,  A23K10/30 ,  A23K50/80 ,  A23Y2220/13 ,  A23Y2220/17 ,  A23Y2220/67 ,  A23Y2240/41 ,  A23Y2260/21 ,  A23Y2260/35 ,  A23Y2280/55 ,  A23Y2300/00 ,  Y02A40/818

    摘要： 본 발명은 새우사료 첨가제 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 양식새우의 생존율 및 성장률을 높이고 해수오염을 방지하기 위한 새우사료 첨가제 조성물 및 그 제조방법에 관한 것이다. 본 발명은 미생물인 효모균, 바실러스 서브틸러스(bacillus subtilis, 고초균), 유산균과 천연물질인 홍삼, 다시마, 우뭇가사리, 함초, 방풍, 파래, 민들레, 백출, 미나리, 갈근 등과 사과, 오렌지, 귤, 파인애플, 멜론 등의 과일을 발효시킨 것을 혼합하고 효소액을 추출하여 항바이러스, 면역력 증강, 소화력 증강, 성장촉진, 잔류사료 분해 등의 효과를 거둘 수 있는 새우사료 첨가제의 제조방법을 개시한다.

    摘要翻译： 本发明涉及虾饲料用添加剂组合物及其制造方法，更具体地说涉及虾饲料用添加剂组合物及其制造方法，既增加了养殖虾的生存率和生长速度，又防止了 海水污染。 本发明公开了一种虾饲料添加剂组合物的制造方法，其特征在于，包括以下步骤：混合酵母菌，枯草芽孢杆菌和乳杆菌等微生物，红参等天然产物，缠结，琼脂，水sal草，日本，berg ，海生莴苣，蒲公英，白术，滴草和葛根，发酵果实如苹果，橙，普通话，菠萝和甜瓜; 从提供抗病毒作用的混合物中提取发酵物，增加免疫力，改善消化，促进生长，分解残余饲料等。

    CHEESE PRODUCTS
    4.
    发明申请
    CHEESE PRODUCTS 审中-公开
    小麦产品

    公开(公告)号：WO2005074694A1

    公开(公告)日：2005-08-18

    申请号：PCT/IB2005/000427

    申请日：2005-02-03

    申请人： DANISCO A/S ,  SCHLOTHAUER, Ralf-Christian ,  RADEMACHER, Inez ,  PETERSEN, Hans-Uwe ,  FAERGEMAND, Merete ,  HINRICHS, Jorg ,  LILLEVANG, Soren, Kristian

    发明人： SCHLOTHAUER, Ralf-Christian ,  RADEMACHER, Inez ,  PETERSEN, Hans-Uwe ,  FAERGEMAND, Merete ,  HINRICHS, Jorg ,  LILLEVANG, Soren, Kristian

    IPC分类号： A23C19/032

    CPC分类号： A23C19/0323 ,  A23C2220/206 ,  A23Y2220/77 ,  A23Y2240/75 ,  A23Y2260/35

    摘要： The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of aroma, flavour, mildness, consistency, texture, syneresis, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a starter acidification micro-organism and an EPS fermentation culture comprising a viable micro-organism an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme.

    摘要翻译： 本发明涉及一种制备具有合适水分含量的干酪产品的组合物和方法。 使用该组合物形成的奶酪产品的特征在于提高香气，风味，温和性，稠度，质地，脱水收缩，身体，口感，坚实度，粘度，凝胶断裂，乳清，结构和/或 感官特性，营养和/或健康益处。 特别地，本发明提供一种组合物，其包含起始酸化微生物和EPS发酵培养物，其包含活微生物，由所述微生物产生的酶和由所述酶的活性产生的外多糖（EPS）。

    STRAIN STIMULATING THE GROWTH OF BIFIDOBACTERIUM SP
    9.
    发明申请
    STRAIN STIMULATING THE GROWTH OF BIFIDOBACTERIUM SP 审中-公开
    菌株刺激双歧杆菌SP的生长

    公开(公告)号：WO2010074465A1

    公开(公告)日：2010-07-01

    申请号：PCT/KR2009/007628

    申请日：2009-12-21

    申请人： CHUNGJU NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION ,  MOON, Gi Seong

    发明人： MOON, Gi Seong

    IPC分类号： C12N1/20 ,  A23C9/00

    CPC分类号： A23C9/1234 ,  A23L33/135 ,  A23Y2220/17 ,  A23Y2260/35 ,  A23Y2300/00 ,  C12N1/20 ,  C12R1/01 ,  C12R1/225

    摘要： The present invention relates to a novel strain of Leuconostoc mesenteroides CJNU 0147 (accession number: KCTC 11475BP), which is isolated from kimchi and has the ability to stimulate the growth of Bifidobacterium sp., foods containing the strain, and a method for stimulating the growth of Bifidobacterium sp. using the strain. Also, the present invention relates to a novel strain of Lactobacillus casei CJNU 0588 (accession number: KCTC 11474BP), which is isolated from cheese and has the ability to stimulate the growth of Bifidobacterium sp., foods containing the strain, and a method for stimulating the growth of Bifidobacterium sp. using the strain.

    摘要翻译： 本发明涉及从泡菜中分离出来的具有刺激双歧杆菌的生长能力的肠粘膜炎肠杆菌CJNU 0147（登录号：KCTC 11475BP）的新菌株，含有该菌株的食品，以及刺激该菌株的方法 生物双歧杆菌 使用应变。 另外，本发明涉及一种新型干酪乳杆菌CJNU 0588（登录号：KCTC 11474BP），其从奶酪中分离出来，具有刺激双歧杆菌的生长能力，含有该菌株的食品， 刺激双歧杆菌的生长。 使用应变。

    A PROBIOTIC OAT-BASED FOOD PRODUCT AND PROCESS FOR MAKING THE SAME
    10.
    发明申请
    A PROBIOTIC OAT-BASED FOOD PRODUCT AND PROCESS FOR MAKING THE SAME 审中-公开
    一种基于食品的基于食品的食品及其制造方法

    公开(公告)号：WO2008077594A1

    公开(公告)日：2008-07-03

    申请号：PCT/EP2007/011299

    申请日：2007-12-20

    申请人： VELLE RW LTD. ,  VYKHODTSEV, Sergey, Vladimirovich

    发明人： VYKHODTSEV, Sergey, Vladimirovich

    IPC分类号： A23C9/13 ,  A23L1/10 ,  A23L1/105 ,  A23L1/308 ,  C08B37/00

    CPC分类号： C08B37/0024 ,  A23L7/104 ,  A23L7/25 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/67 ,  A23Y2260/35 ,  A23Y2280/21 ,  A23V2250/5034 ,  A23V2200/3204

    摘要： The present invention provides a process for preparing a pro-biotic oat-based fluid food product, the process comprising: A) a first fermentation step, involving the fermentation of oat material; B) mechanically treating one or more unfermented oat-derived substances in the presence of water to form an aqueous suspension containing 1,3-1,4 β D-glucan in dissolved and/or suspended form, wherein the average molecular weight of the1,3-1,4 β D-glucan in the suspension is at least 1,500,000 Daltons, and combining the products from the first fermentation step with the one or more oat-derived substances and the water, before, during or after the formation of the aqueous suspension; and C) a second fermentation step, involving the fermentation of the aqueous suspension in the presence of Lactobacteria and/or Bifidobacteria, until the quantity of Lactobacteria is at least 10E7 CFU/g and/or the quantity of Bifidobacteria is at least 10E7 CFU/g. The present invention further provides products obtainable by this process.

    摘要翻译： 本发明提供了一种制备基于生物的燕麦基流体食品的方法，该方法包括：A）第一发酵步骤，涉及燕麦材料的发酵; B）在水存在下机械处理一种或多种未发酵的燕麦衍生物质以形成含有溶解和/或悬浮形式的1,3-1,4β-葡聚糖的水性悬浮液，其中， 3-1,4ßD-葡聚糖在悬浮液中至少为1,500,000道尔顿，并将来自第一发酵步骤的产物与一种或多种燕麦衍生物质和水组合，在形成水溶液之前，期间或之后 悬挂; 和C）第二发酵步骤，其涉及在乳杆菌和/或双歧杆菌存在下水性悬浮液的发酵，直到乳杆菌的数量至少为10E7CFU / g，和/或双歧杆菌的数量为至少10E7CFU / G。 本发明还提供可通过该方法获得的产品。