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1. 发明申请

WO2016135093A1 NOVEL THERMOTOLERANT LACTOBACILLUS 审中-公开
标题翻译：新型THERMOLOLANT LACTOBACILLUS
公开(公告)号：WO2016135093A1
公开(公告)日：2016-09-01
申请号：PCT/EP2016/053664
申请日：2016-02-22
申请人： CHR. HANSEN A/S
发明人： BUCHHORN, Gaelle Lettier , VANELL, Dina , SOERENSEN, Kim Ib , OEREGAARD, Gunnar , KIBENICH, Annette , STROEMAN, Per
IPC分类号： A23C19/032 , C12R1/225
CPC分类号： A23C19/0323 , A23Y2220/29 , C12N1/20 , C12R1/225
摘要： The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50°C).
摘要翻译：本发明涉及耐高温脱水乳杆菌乳制品DSM 32009菌株，可用于生产在高温（> 50℃）下凝乳的奶酪。

2. 发明申请

WO2015089029A1 PROCESSED CHEESE WITH NATURAL ANTIBACTERIAL AND ANTIMYCOTIC COMPONENTS AND METHOD OF MANUFACTURING 审中-公开
标题翻译：具有天然抗菌和抗微生物成分的制造方法及其制造方法
公开(公告)号：WO2015089029A1
公开(公告)日：2015-06-18
申请号：PCT/US2014/069278
申请日：2014-12-09
申请人： KRAFT FOODS GROUP BRANDS LLC
发明人： MARCUS-JOHNSON, Christine D. , CHINWALLA, Ammar N. , REEVE, Jon L.
IPC分类号： A23C19/06 , C12R1/46 , A23C19/11
CPC分类号： A23C19/11 , A23C9/123 , A23C19/0323 , A23C19/062 , A23C19/082 , A23L3/34635 , A23V2002/00 , A23Y2240/41 , C12R1/46 , A23V2200/10
摘要： A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials, as well as natural antibacterial and natural antimycotic components. In one aspect, the natural antibacterial component comprises nisin and the antimycotic component comprises natamycin. The combination of the natural antibacterial and natural antimycotic components provides significantly longer shelf life even at low concentrations of the natural antibacterial and natural antimycotic components.
摘要翻译：提供加工干酪组合物和制备加工干酪组合物的方法。加工奶酪组合物包括天然干酪，乳制品，以及天然抗菌和天然抗真菌成分。一方面，天然抗菌成分包括乳链菌肽，抗真菌成分包含游霉素。天然抗菌和天然抗真菌成分的组合即使在天然抗菌和天然抗真菌成分的浓度较低时也能显着延长保质期。

3. 发明申请

WO2014148433A1 白カビ系チーズ及びその製造方法审中-公开
标题翻译：白色模具及其生产方法
公开(公告)号：WO2014148433A1
公开(公告)日：2014-09-25
申请号：PCT/JP2014/057139
申请日：2014-03-17
申请人：雪印メグミルク株式会社
发明人：石原　達也 , 橋本　年永 , 木村　彰
IPC分类号： A23C19/068 , A23C19/032
CPC分类号： A23C19/0323 , A23C19/0682 , A23Y2240/21 , A23Y2260/00
摘要：　低温性及び／又は中温性乳酸菌を含有し、かつ、チーズ中身部分のタンパク質１ｇ当たりのカゼイン結合型カルシウム量が７．０ｍｇ以上である白カビ系チーズ。ランニングが抑制された風味のよい白カビ系チーズ及びその製造方法が提供される。
摘要翻译：含有低温乳酸菌和/或中温乳酸菌的白色干酪，其酪蛋白含量与酪蛋白结合量为7.0mg以上，每一克蛋白质在奶酪的内部。因此，提供了一种显示减少运行并具有良好味道的白色模具奶酪及其制造方法。

4. 发明申请

WO2014038946A2 CHEESE HAVING SHEEP-LIKE AND/OR GOATY FLAVOUR ATTRIBUTES 审中-公开
标题翻译：具有类似风味和/或高雅风味的茶具
公开(公告)号：WO2014038946A2
公开(公告)日：2014-03-13
申请号：PCT/NL2013050865
申请日：2013-12-03
申请人： CSK FOOD ENRICHMENT BV
发明人： MEIJER WILLEM CORNELIS , BRANDSMA JOHANNES BERNHARD , HAFKAMP ALBERTUS ANTONIUS GERARDUS
CPC分类号： A23C19/0325 , A23C9/1206 , A23C9/1216 , A23C19/0323 , A23C19/043 , A23C19/14
摘要： The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese. The method most preferably comprises mixing a milk with a coagulant, a starter culture, a strain of Yarrowia lipolytica and a strain of Kluyveromyces lactis, and wherein the milk comprises or consists of bovine milk having amilk fat content.
摘要翻译：本发明涉及一种生产奶酪的方法。奶酪具有绵羊奶酪和/或山羊奶酪的一种或多种风味特征。该方法最优选包括将牛奶与絮凝剂，起始培养物，解脂耶氏酵母菌株和乳酸克鲁维酵母菌株混合，并且其中所述牛奶包含具有无毒脂肪含量的牛奶或由其组成。

5. 发明申请

WO2014031842A1 PROCESSED CHEESE WITH CULTURED DAIRY COMPONENTS AND METHOD OF MANUFACTURING 审中-公开
标题翻译：具有文化乳制品的加工食品和制造方法
公开(公告)号：WO2014031842A1
公开(公告)日：2014-02-27
申请号：PCT/US2013/056169
申请日：2013-08-22
申请人： KRAFT FOODS GROUP BRANDS LLC
发明人： ZHENG, Zuoxing , CHINWALLA, Ammar N. , MARCUS-JOHNSON, Christine D. , REDDY, Divya Shree
IPC分类号： A23C19/082 , A23C19/11
CPC分类号： A23C19/0323 , A23C19/082 , A23C19/11 , A23C2220/206 , A23Y2240/41
摘要： A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.
摘要翻译：提供加工干酪组合物和制备加工干酪组合物的方法。加工奶酪组合物包括天然干酪，乳制品和培养的乳制品组分。原料奶酪以约10至约90重量％的范围提供。奶制品的质量范围为约5至约50重量％，包括乳蛋白浓缩物，乳清蛋白浓缩物，乳清，乳脂和奶油中的至少一种。培养的乳制品组分的量为约1至约20重量％，并且包括与外多糖和/或外多糖产生培养物组合的抗菌材料和/或抗菌生产细菌培养物。

6. 发明申请

WO2013160413A1 USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 审中-公开
标题翻译：用于制备具有增加的天然食物的发酵食品的酸性细菌的使用
公开(公告)号：WO2013160413A1
公开(公告)日：2013-10-31
申请号：PCT/EP2013/058655
申请日：2013-04-25
申请人： CHR. HANSEN A/S
发明人： JOHANSEN, Eric , SOERENSEN, Kim Ib , CURIC-BAWDEN, Mirjana , JUNGE, Mette Pia
IPC分类号： C12N1/20 , C12N9/12
CPC分类号： A23C9/1238 , A23C19/0323 , A23Y2220/15 , A23Y2240/75 , C12N1/20 , C12N9/1205 , C12N15/1034 , C12N15/746
摘要： The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.
摘要翻译：今天的乳制品行业面临的问题是为发酵乳制品添加甜味剂提供替代方案，以达到所需的甜味，而不会增加热量。此外，建立将发酵乳制品中的乳糖还原至乳糖不耐受消费者可接受的水平的方法将是非常有利的。上述问题已经通过提供突变体嗜热链球菌菌株和突变体德氏乳杆菌（Lactobacillus delbrueckii subsp。）来解决。当牛奶被接种并用这种嗜热链球菌菌株和德氏乳杆菌（Lactobacillus delbrueckii subsp），保加利亚乳杆菌（Lactobacillus delbrueckii subsp）保护中的菌株发酵时，保加利亚乳杆菌将葡萄糖排泄到牛奶中。因此，本发明涉及嗜热链球菌和德氏乳酸杆菌亚种（Streptococcus delbrueckii subsp）保加利亚乳杆菌菌株，其在发酵期间将葡萄糖分泌至乳底物，以及包含嗜热链球菌菌株和德尔布莱克酵母亚种保加利亚乳杆菌菌株的混合培养物，其包含用培养物制造的菌株和乳制品。本方法还涉及菌株用于降低发酵食品的乳糖含量和促进益生菌BB-12的生长。

7. 发明申请

WO2013030280A1 PROCESS FOR THE PRODUCTION OF A FERMENTED MILK PRODUCT 审中-公开
标题翻译：生产发酵奶制品的方法
公开(公告)号：WO2013030280A1
公开(公告)日：2013-03-07
申请号：PCT/EP2012/066866
申请日：2012-08-30
申请人： DSM IP ASSETS B.V. , ZOURARI, Athina , BRUINENBERG, Paul Gerard , METSELAAR, Ronald
发明人： ZOURARI, Athina , BRUINENBERG, Paul Gerard , METSELAAR, Ronald
IPC分类号： C12R1/46 , A23C19/032 , A23C23/00
CPC分类号： A23C19/0323 , A23C9/1236 , A23Y2240/25 , C12R1/46
摘要： The present invention relates to a lactic acid bacterial strain characterized in that it is capable of producing at least 100 mg/l acetoin and/or at least 6mg/l diacetyl in Test A. The invention relates further to a process for producing Dahi or Curd at 40°C using said lactic acid bacterial strain.
摘要翻译：本发明涉及一种乳酸菌株，其特征在于其能够在试验A中产生至少100mg / l的乙偶姻和/或至少6mg / l的二乙酰。本发明还涉及生产大戟或凝乳的方法在40℃下使用所述乳酸菌株。

8. 发明申请

WO2012091081A8 INTERFERON PRODUCTION-INDUCING AGENT CONTAINING LACTIC ACID BACTERIA 审中-公开
标题翻译：干扰素生产诱导剂含有乳酸菌
公开(公告)号：WO2012091081A8
公开(公告)日：2012-08-30
申请号：PCT/JP2011080359
申请日：2011-12-28
申请人： KIRIN HOLDINGS KK , KOIWAI DAIRY PRODUCTS CO LTD , FUJIWARA DAISUKE , JONAI KENTA , SUGIMURA TETSU
发明人： FUJIWARA DAISUKE , JONAI KENTA , SUGIMURA TETSU
IPC分类号： A61K35/74 , A23C9/12 , A23L1/30 , A61P31/12 , A61P37/04 , A61P43/00 , C12N1/20
CPC分类号： A61K35/744 , A23C9/123 , A23C9/1236 , A23C19/0323 , A23C19/062 , A23L33/135 , A23Y2240/41 , A61K9/0053 , A61K31/711 , A61K35/747 , C12N1/20 , C12N15/746 , C12Q1/6809 , C12R1/01 , G01N33/6866
摘要： Provided are: an IFN-inducing agent containing lactic acid bacteria as an active ingredient and capable of inducing IFN production; an immunopotentiating agent or viral infection preventive agent containing the inducing agent; and a food product containing the inducing agent and having IFN-inducing activity, immunopotentiation activity, or protective activity against viral infections. The IFN production-inducing agent contains, as an active ingredients, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp.cremoris JCM16167, Lactococcus lactis subsp.cremoris NBRC100676, Lactococcus lactis subsp.hordniae JCM1180, Lactococcus lactis subsp.hordniae JCM11040, Lactococcus lactis subsp.lactis NBRC12007, Lactococcus lactis subsp.lactis NRIC1150, Lactococcus lactis subsp.lactis JCM5805, Lactococcus lactis subsp.lactis JCM20101, Leuconostoc lactis NBRC12455, Leuconostoc lactis NRIC1540, Pediococcus damnosus JCM5886, or Streptococcus thermophilus TA-45, which is a lactic acid bacteria strain capable of activating plasmacytoid dendritic cells (pDCs) and inducing IFN production.
摘要翻译：提供：含有乳酸菌作为有效成分并能够诱导IFN产生的IFN诱导剂; 含有诱导剂的免疫增强剂或病毒感染预防剂; 以及含有诱导剂并具有IFN诱导活性，免疫增强活性或抗病毒感染保护活性的食品。 IFN生成诱导剂含有作为有效成分的乳酸乳球菌NBRC100934，乳酸乳球菌乳脂亚种JCM16167，乳酸乳球菌乳脂亚种NBRC100676，乳酸乳球菌亚种JCM1180，乳酸乳球菌乳亚种JCM11040，乳酸乳球菌乳亚种乳酸亚种 NBRC12007，乳酸乳球菌乳亚种NRIC1150，乳酸乳球菌乳亚种JCM5805，乳酸乳球菌乳酸亚种JCM20101，乳酸乳球菌NBRC12455，乳酸乳球菌NRIC1540，乳酸片球菌JCM5886或嗜热链球菌TA-45，激活浆细胞样树突状细胞（pDC）并诱导IFN产生。

9. 发明申请

WO2012091081A1 乳酸菌を含むインターフェロン産生誘導剤审中-公开
标题翻译：含有酸性细菌的干扰素生产诱导剂
公开(公告)号：WO2012091081A1
公开(公告)日：2012-07-05
申请号：PCT/JP2011/080359
申请日：2011-12-28
申请人：キリンホールディングス株式会社 , 小岩井乳業株式会社 , 藤原大介 , 城内健太 , 杉村哲
发明人：藤原　大介 , 城内　健太 , 杉村　哲
IPC分类号： A61K35/74 , A23C9/12 , A23L1/30 , A61P31/12 , A61P37/04 , A61P43/00 , C12N1/20
CPC分类号： A61K35/744 , A23C9/123 , A23C9/1236 , A23C19/0323 , A23C19/062 , A23L33/135 , A23Y2240/41 , A61K9/0053 , A61K31/711 , A61K35/747 , C12N1/20 , C12N15/746 , C12Q1/6809 , C12R1/01 , G01N33/6866
摘要：　乳酸菌を有効成分として含むIFN産生を誘導し得るIFN誘導剤、該誘導剤を含む免疫増強剤あるいはウイルス感染防御剤、該誘導剤を含むIFN誘導活性、免疫増強活性若しくは憂いする感染防御活性を有する飲食品の提供。　プラズマサイトイド樹状細胞（pDC）を活性化し、IFN産生を誘導し得る乳酸菌株であるLactococcus garvieae NBRC100934、Lactococcus lactis subsp.cremoris JCM16167、Lactococcus lactis subsp.cremoris NBRC100676、Lactococcus lactis subsp.hordniae JCM1180、Lactococcus lactis subsp.hordniae JCM11040、Lactococcus lactis subsp.lactis NBRC12007、Lactococcus lactis subsp.lactis NRIC1150、Lactococcus lactis subsp.lactis　JCM5805、Lactococcus lactis subsp.lactis　JCM20101、Leuconostoc lactis NBRC12455、Leuconostoc lactis NRIC1540、Pediococcus damnosus JCM5886、Streptococcus thermophilus TA-45を有効成分として含むIFN産生誘導剤。
摘要翻译：提供：含有乳酸菌作为活性成分并能够诱导IFN产生的IFN诱导剂; 含有诱导剂的免疫增强剂或病毒感染预防剂; 以及含有诱导剂并且具有IFN诱导活性，免疫增强活性或针对病毒感染的保护活性的食品。 IFN产生诱导剂含有作为活性成分的乳酸乳球菌NBRC100934，乳酸乳球菌乳酸亚种JCM16167，乳酸乳球菌亚种NBRC100676，乳酸乳球菌subsp.hordniae JCM1180，乳酸乳球菌subsp.hordniae JCM11040，乳酸乳球菌乳球亚乳杆菌 NBRC12007，乳酸乳球菌乳酸亚种NRIC1150，乳酸乳球菌亚乳杆菌JCM5805，乳酸乳球菌乳酸亚种JCM20101，乳酸列单克隆乳杆菌NBRC12455，乳酸亮氨酸链球菌NRIC1540，嗜热链球菌JCM5886或嗜热链球菌TA-45，其是能够产生乳酸菌菌株激活浆细胞样树突状细胞（pDC）并诱导IFN产生。

10. 发明申请

WO2012074420A1 METHOD FOR CURD PRODUCTION 审中-公开
标题翻译：方法生产
公开(公告)号：WO2012074420A1
公开(公告)日：2012-06-07
申请号：PCT/PL2011/000122
申请日：2011-11-29
申请人： UNIWERSYTET WARMIŃSKO-MAZURSKI W OLSZTYNIE , P.M.T. TRADING SP. Z O.O.
IPC分类号： A23C3/02 , A23C19/032
CPC分类号： A23C19/05 , A23C19/0323 , A23C19/0328 , C12Y203/02013
摘要： The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large dairy plants as well as in small processing plants run by the farmers. According to the invention, the method of curd by standardization of milk composition, thermal processing, coagulation, processing of the resultant milk curd with separation of whey, forming, cooling and packing, is characterized by the specific feature that milk is processed thermally within the range from 90°C for 50-60 seconds to 135°C for 3-5 seconds, then cooled down to the temperature of 20 - 35°C, when enzymatic transglutaminase preparation of 50 to 200 U/g protein reactive power is added in the amount ranging from 1 U/g protein to 10 U/gram protein, after which the milk is incubated at the temperature 20-35 °C for 0.5 - 2.5 hours, then lactic acid bacteria are added to milk kept at the same temperature and after their addition, within 6-16 hours, milk curd ready for further processing with standard methods is obtained.
摘要翻译：发明要求的发明是生产凝乳的方法，其是为食品工业即时使用和进一步加工而设计的蛋白质产品。该技术可应用于大型乳品厂和农民经营的小型加工厂。根据本发明，通过奶组分标准化，热加工，凝结，乳清分离，成型，冷却和包装生产的牛奶凝乳加工凝乳的方法，其特征在于在牛奶中加热热乳范围为90℃，持续50-60秒至135℃，持续3-5秒，然后冷却至20-35℃，当加入50至200U / g蛋白质无功功率的酶转谷氨酰胺酶数量范围从1 U / g蛋白到10 U / g蛋白，然后将牛奶在20-35°C的温度下孵育0.5-2.5小时，然后将乳酸菌加入保持在相同温度的牛奶中，添加后6-16小时内，可以获得用标准方法进一步处理的牛奶凝乳。

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