DK1153549T3 - Process for preparing a natural product by fermentation - Google Patents
Process for preparing a natural product by fermentationInfo
- Publication number
- DK1153549T3 DK1153549T3 DK01110883T DK01110883T DK1153549T3 DK 1153549 T3 DK1153549 T3 DK 1153549T3 DK 01110883 T DK01110883 T DK 01110883T DK 01110883 T DK01110883 T DK 01110883T DK 1153549 T3 DK1153549 T3 DK 1153549T3
- Authority
- DK
- Denmark
- Prior art keywords
- fermentation
- preparing
- mixture
- natural product
- external application
- Prior art date
Links
- 238000000855 fermentation Methods 0.000 title abstract 2
- 230000004151 fermentation Effects 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 229930014626 natural product Natural products 0.000 title 1
- 235000013305 food Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013618 yogurt Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
A process to make a health food or a health-promoting substance for external application comprises crushing a mixture of naturally occurring foods and fermenting by micro-organisms or enzymes commonly found in yoghurt and thick milk. Next, approximately one third of the charge is removed and subjected to further fermentation before being admixed to the remaining portion of original charge. An Independent claim is also included for a consumer product incorporating the mixture as a food or for external application with a poultice.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE10022530A DE10022530A1 (en) | 2000-05-09 | 2000-05-09 | Process for the production of a natural product |
Publications (1)
Publication Number | Publication Date |
---|---|
DK1153549T3 true DK1153549T3 (en) | 2005-02-21 |
Family
ID=7641286
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK01110883T DK1153549T3 (en) | 2000-05-09 | 2001-05-04 | Process for preparing a natural product by fermentation |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1153549B1 (en) |
AT (1) | ATE282332T1 (en) |
DE (2) | DE10022530A1 (en) |
DK (1) | DK1153549T3 (en) |
ES (1) | ES2231338T3 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2866206B1 (en) * | 2004-02-16 | 2006-07-07 | Marc Cador | PROCESS FOR PRODUCING A FOOD COMPOSITION BASED ON YOGURT AND VEGETABLES AND COMPOSITION OBTAINED |
EP1952703B1 (en) | 2007-02-02 | 2010-08-25 | May, Amadeus Alexander | Product including living probiotic micro organisms |
PT2560506E (en) * | 2010-04-21 | 2015-01-05 | Cordula Niedermaier-May | Process for producing a fermented natural product |
EP3801061B1 (en) * | 2018-06-01 | 2023-08-16 | NZYM Deutschland GmbH | Microvesicles derived from fermented plant-based products, method for their preparation and use |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE4003404A1 (en) * | 1990-02-05 | 1991-08-08 | Moselland Eg Winzergenossensch | Prodn. of fermentation prod. with reduced ethanol content - by two stage fermentation adding part of substrate after first stage |
SU1707060A2 (en) * | 1990-04-10 | 1992-01-23 | Научно-производственное объединение напитков и минеральных вод | Method for making fruit wine |
US5108766A (en) * | 1990-10-22 | 1992-04-28 | Pierre Gelinas | Flavorants for enhancing the taste and flavor of bakery products and process of making |
DE19756897A1 (en) * | 1997-12-19 | 1999-06-24 | Ucn Nahrungsmittel Gmbh | Production of fermented beverage from cereal extract |
RU2149639C1 (en) * | 1998-09-03 | 2000-05-27 | Тарасевич Людмила Феофановна | Method of polyphytic oil preparing |
-
2000
- 2000-05-09 DE DE10022530A patent/DE10022530A1/en not_active Ceased
-
2001
- 2001-05-04 AT AT01110883T patent/ATE282332T1/en active
- 2001-05-04 ES ES01110883T patent/ES2231338T3/en not_active Expired - Lifetime
- 2001-05-04 EP EP01110883A patent/EP1153549B1/en not_active Expired - Lifetime
- 2001-05-04 DE DE50104517T patent/DE50104517D1/en not_active Expired - Lifetime
- 2001-05-04 DK DK01110883T patent/DK1153549T3/en active
Also Published As
Publication number | Publication date |
---|---|
DE50104517D1 (en) | 2004-12-23 |
ATE282332T1 (en) | 2004-12-15 |
EP1153549B1 (en) | 2004-11-17 |
EP1153549A2 (en) | 2001-11-14 |
ES2231338T3 (en) | 2005-05-16 |
EP1153549A3 (en) | 2003-08-13 |
DE10022530A1 (en) | 2002-04-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE60010688D1 (en) | Food with fermented vegetable matrix and method of making the same | |
BG103228A (en) | Antistress medicaments and functional foods having antistress effect | |
NO20001207L (en) | Process for bioconversion of cellulosic waste from industrial or agricultural production | |
RS18304A (en) | Self processing plants and plant parts | |
Sanchez | Philippine fermented foods: principles and technology | |
AU6901501A (en) | Non-viable lactobacillus containing food product | |
HK1134224A1 (en) | Fermented milk drinks and food and process for producing the same | |
DK1035777T3 (en) | Preparation of food products by fermentation of soy juice with streptococcus thermophilus | |
WO2002029030A3 (en) | Ethanol production | |
DK0971597T3 (en) | Process for preparing a fermented nutrient | |
Buswell et al. | Biomass and extracellular hydrolytic enzyme production by six mushroom species grown on soybean waste | |
EP1270735A4 (en) | Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process | |
DK1153549T3 (en) | Process for preparing a natural product by fermentation | |
ATE89124T1 (en) | FERMENTED FOOD. | |
ATE469563T1 (en) | BIOTECHNOLOGICALLY PRODUCED PROTEIN CONTAINING PREPARATION, METHOD FOR THE PRODUCTION THEREOF AND ITS USE AS A FOOD INGREDIENT | |
GB0020002D0 (en) | Method of preparing a food product | |
TW200511935A (en) | Composition with heart rate reducing properties | |
WO2001064899A3 (en) | Nucleotide sequences encoding proteins that take part in the biosynthesis of l-serine, improved method for microbially producing l-serine, and genetically modified microorganism suitable for use in said method | |
NZ510319A (en) | Dairy product and method for preparing same | |
ITMI20032391A1 (en) | MENSA OLIVES CONTAINING PROBIOTIC MICRO-ORGANISMS. | |
UA33321A (en) | Method for producing dry bacterial preparation for fermented milk products | |
UA36850A (en) | Composition of ingredients for alcohol-free beverage of fermentation "vitalon" | |
KR960003597A (en) | Method for preparing fermented aloe vera gel using lactic acid bacteria strain | |
DE59506811D1 (en) | YEAST FRESH CELL ENZYME DRINK | |
AR006961A1 (en) | PRODUCT USEFUL TO RECOVER AND MAINTAIN PHYSIOLOGICALLY ACCEPTABLE GLUCOSE LEVELS IN PERSONS AFFECTED BY INSULIN-NON-DEPENDENT DIABETES, PROCEDURE FOR OBTAINING THE PRODUCT AND PRODUCT-BASED PHARMACEUTICAL COMPOSITIONS |