[미국특허]
PRODUCT COMPRISING RED CLOVER EXTRACT AND METHODS FOR PRODUCING THE SAME
원문보기
IPC분류정보
국가/구분
United States(US) Patent
공개
국제특허분류(IPC7판)
A61K-031/352
C12P-017/06
A61K-047/46
A61K-036/48
A61K-036/288
A61K-035/744
출원번호
US-0036794
(2018-07-16)
공개번호
US-0333387
(2018-11-22)
우선권정보
DK-2012 70780 (2012-12-12)
발명자
/ 주소
JENSEN, Michael Mohr
JEPPESEN, Per Bendix
LAMBERT, Max Norman Tandrup
THORUP, Anne Cathrine Sonderstgaard
출원인 / 주소
HERRENS MARK APS
인용정보
피인용 횟수 :
0인용 특허 :
0
초록
The invention relates to a composition comprising isoflavones from red clover. The red clover extract has been fermented to obtain a composition comprising aglycone isoflavones. The fermentation is preferably performed by a lactic acid bacteria or fermented dandelion extract.
대표청구항▼
1-15. (canceled) 16. A method of making a composition comprising aglycone red clover isoflavones, the method comprising: compressing red clover to produce a liquid red clover extract; andfermenting the liquid extract with one or more lactic acid bacteria species at a temperature in the range of 0° C
1-15. (canceled) 16. A method of making a composition comprising aglycone red clover isoflavones, the method comprising: compressing red clover to produce a liquid red clover extract; andfermenting the liquid extract with one or more lactic acid bacteria species at a temperature in the range of 0° C. to 40° C. for at least 2 weeks; andobtaining the composition from the fermented red clover extract. 17. The method according to claim 16, wherein at least 90% of the red clover isoflavones are in an aglycone form in the composition. 18. The method according to claim 16, wherein the fermenting is performed at a temperature in the range of 3° C. to 10° C. 19. The method according to claim 16, wherein the fermenting is performed at a first fermentation temperature in the range of 22° C. to 25° C. for up to 3 days and then at a second temperature in the range of 15° C. to 17° C. for at least 2 weeks. 20. The method according to claim 19, further comprising lowering the second temperature to a third fermentation temperature in the range of 3° C. to 5° C. 21. The method according to claim 16, wherein the fermenting is performed at a first fermentation temperature in the range of 20° C. to 24° C. for up to 5 days and then at a second temperature in the range of 15° C. to 20° C. for at least 2 weeks. 22. The method according to claim 21, further comprising lowering the second fermentation temperature to a third fermentation temperature in the range of 3° C. to 5° C. 23. The method according to claim 16, wherein the red clover is fresh red clover. 24. The method according to claim 23, further comprising heating the red clover to a temperature in the range of 40° C. to 100° C. for at least 15 minutes prior to compressing. 25. The method according to claim 23, wherein the liquid red clover extract prior to fermenting has a total dry matter content of about 6.6% (m/m). 26. The method according to claim 23, wherein the liquid red clover extract in the fermenting step lacks lactic acid bacteria. 27. The method according to claim 23, wherein the lactic acid bacteria species are provided with the red clover extract. 28. The method according to claim 16, wherein the lactic acid bacteria species are provided with a fermented dandelion extract. 29. The method according to claim 16, wherein the fermented red clover extract has a dry matter content in the range of 3% (m/m) to 5% (m/m). 30. The method according to claim 16, further comprising transferring the red clover extract obtained after fermenting to a new container at an interval in the range of 1 to 12 weeks. 31. The method according to claim 16, wherein the fermented red clover extract has a pH in the range of about 1 to about 5. 32. The method according to claim 16, wherein the red clover is Trifolium pratense, T. pratense americanum, T. pratense frigidum, T. pratense maritimum, T. pratense parviflorum, T. pratense sativum, T. pratense villosum, or the T. pratense L. varieties Rajah, Nordi, Jesper, Joioinen, or Pawera. 33. The method according to claim 16, wherein the one or more lactic acid bacteria is Lactobacillus spp. and Bifidobacterium spp, or a combination of Lactobacillus spp. and Bifidobacterium spp. 34. The method according to claim 16, further comprising formulating the composition as a pill, capsule, gel, mixture, liquid composition, liquid mixture, or a powder. 35. The method according to claim 16, further comprising adding one or more of a sweetener, a carbohydrate source, a fat source, a flavouring agent, a vitamin, a mineral, an electrolyte, or a trace element to the composition.
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