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1. WO2020111724 - JUJUBE FERMENTÉE À TENEUR ACCRUE EN GABA GRÂCE À UNE FERMENTATION COMPLEXE, ET SON PROCÉDÉ DE PRÉPARATION

Numéro de publication WO/2020/111724
Date de publication 04.06.2020
N° de la demande internationale PCT/KR2019/016360
Date du dépôt international 26.11.2019
CIB
A23L 33/105 2016.01
ANÉCESSITÉS COURANTES DE LA VIE
23ALIMENTS OU PRODUITS ALIMENTAIRES; LEUR TRAITEMENT, NON COUVERT PAR D'AUTRES CLASSES
LALIMENTS, PRODUITS ALIMENTAIRES OU BOISSONS NON ALCOOLISÉES NON COUVERTS PAR LES SOUS-CLASSES A21D112; LEUR PRÉPARATION OU TRAITEMENT, p.ex. CUISSON, MODIFICATION DES QUALITÉS NUTRITIVES, TRAITEMENT PHYSIQUE; CONSERVATION DES ALIMENTS OU PRODUITS ALIMENTAIRES EN GÉNÉRAL
33Modification de la qualité nutritive des aliments; Produits diététiques; Leur préparation ou leur traitement
10en utilisant des additifs
105Extraits de plantes, leurs doublons artificiels ou leurs dérivés
CPC
A23L 2/38
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
38Other non-alcoholic beverages
A23L 2/60
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
60Sweeteners
A23L 33/105
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
105Plant extracts, their artificial duplicates or their derivatives
A23L 33/135
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
135Bacteria or derivatives thereof, e.g. probiotics
A23L 33/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
14Yeasts or derivatives thereof
Déposants
  • 계명대학교 산학협력단 INDUSTRY ACADEMIC COOPERATION FOUNDATION KEIMYUNG UNIVERSITY [KR]/[KR]
Inventeurs
  • 이삼빈 LEE, Sam Pin
  • 최지연 CHOE, Ji-Yeon
  • 황정인 HWANG, Jeong In
  • 문예진 MOON, Ye Jin
  • 김수현 KIM, Su Hyeon
Mandataires
  • 특허법인 태백 TAEBAEK INTELLECTUAL PROPERTY LAW FIRM
Données relatives à la priorité
10-2018-015202530.11.2018KR
Langue de publication coréen (KO)
Langue de dépôt coréen (KO)
États désignés
Titre
(EN) FERMENTED JUJUBE HAVING INCREASED CONTENT OF GABA BY USING COMPLEX FERMENTATION AND PREPARATION METHOD THEREFOR
(FR) JUJUBE FERMENTÉE À TENEUR ACCRUE EN GABA GRÂCE À UNE FERMENTATION COMPLEXE, ET SON PROCÉDÉ DE PRÉPARATION
(KO) 복합 발효를 이용한 GABA 증진된 대추 발효물 및 그 제조 방법
Abrégé
(EN)
The present invention provides a fermented jujube having an increased content of γ-aminobutyric acid (hereinafter referred to as GABA) by using complex fermentation and a preparation method therefor. More particularly, a method for preparation of fermented jujube having an increased content of GABA according to the present invention comprises the steps of: preparing a jujube extract; adding and mixing the jujube extract with fermentative sugars and a yeast extract; inoculating a first starter into the mixture to conduct primary fermentation; and adding monosodium glutamate (MSG) to the primarily fermented product and inoculating a second starter to the primarily fermented product to conduct secondary fermentation. The preparation method utilizes the complex fermentation of lactic acid bacteria and lactic acid bacteria, or yeast and lactic acid bacteria to effectively prepare fermented jujube having an increased content of GABA. The fermented jujube prepared according to the method has an increased content of GABA and as such, can be used in health functional foods or functional beverages.
(FR)
La présente invention concerne une jujube fermentée à teneur accrue en acide γ-aminobutyrique (désigné ci-après GABA) grâce à une fermentation complexe, et son procédé de préparation. Plus particulièrement, le procédé de préparation de jujube fermentée à teneur accrue en GABA selon la présente invention comprend les étapes consistant à : préparer un extrait de jujube; ajouter et mélanger à l'extrait de jujube des sucres fermentatifs et un extrait de levure; inoculer une première culture de départ dans le mélange pour produire une fermentation primaire; et ajouter du glutamate monosodique (MSG) au produit de fermentation primaire, et inoculer une seconde culture de départ au produit de fermentation primaire pour produire une fermentation secondaire. Le procédé de préparation utilise la fermentation complexe de bactéries de l'acide lactique, ou de bactéries de levure et de l'acide lactique pour préparer efficacement une jujube fermentée à teneur accrue en GABA. La jujube fermentée préparée selon le procédé présente une teneur accrue en GABA et, en tant que telle, peut être utilisée dans des aliments fonctionnels naturels ou des boissons fonctionnelles naturelles.
(KO)
본 발명은 복합 발효를 이용한 감마 아미노뷰티르산(γ-Aminobutyric acid; 이하, GABA) 증진된 대추 발효물 및 그 제조 방법을 제공한다. 보다 상세하게는, 본 발명에 따른 GABA 증진된 대추 발효물 제조 방법은 대추 추출물을 제조하는 단계; 상기 대추 추출물에 발효성 당류 및 효모 추출물을 첨가하여 혼합하는 단계; 상기 혼합물에 제1 스타터(starter)를 접종하여 제1 차 발효하는 단계; 및 상기 제1 차 발효물에 모노소듐글루타메이트(monosodium glutamate, MSG)를 첨가하고 제2 스타터(starter)를 접종하여 제2 차 발효하는 단계;를 포함할 수 있다. 상기 제조 방법은 젖산균과 젖산균 또는 효모와 젖산균의 복합 발효를 이용하여 효과적으로 GABA 함량이 증진된 대추 발효물을 제조할 수 있고, 이에 따라 제조된 대추 발효물은 GABA 함량이 증진되어 건강기능식품 또는 기능성 음료 등으로 이용할 수 있다.
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