Abstract

The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material and at least one fermented plant material.

IPC Classes  ?

• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• A61K 35/744 - Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs

Abstract

The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material and at least one fermented plant material.

IPC Classes  ?

• A23C 9/133 - Fruit or vegetables
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• A21D 2/36 - Vegetable material
• A23C 9/156 - Flavoured milk preparations
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 21/02 - WheyWhey preparations containing, or treated with, microorganisms or enzymes
• A23C 21/08 - WheyWhey preparations containing other organic additives, e.g. vegetable or animal products
• A23G 1/42 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing microorganisms or enzymesCocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
• A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
• A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
• A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
• A23G 4/06 - Chewing gum characterised by the composition
• A23G 4/12 - Chewing gum characterised by the composition containing microorganisms or enzymesChewing gum characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
• A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing microorganisms or enzymesFrozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
• A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
• A23L 2/52 - Adding ingredients

Abstract

The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material and at least one fermented plant material.

IPC Classes  ?

• A23C 9/133 - Fruit or vegetables
• A23C 9/156 - Flavoured milk preparations
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
• A21D 2/36 - Vegetable material
• A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
• A23G 1/42 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing microorganisms or enzymesCocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
• A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
• A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
• A23G 4/06 - Chewing gum characterised by the composition
• A23G 4/12 - Chewing gum characterised by the composition containing microorganisms or enzymesChewing gum characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
• A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing microorganisms or enzymesFrozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
• A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
• A23C 21/02 - WheyWhey preparations containing, or treated with, microorganisms or enzymes
• A23C 21/08 - WheyWhey preparations containing other organic additives, e.g. vegetable or animal products
• A23L 2/52 - Adding ingredients

Abstract

The present invention relates to an antibacterial composition comprising a seaweed material having an average particle below 5 mm for treating, alleviating and/or preventing growth of gram-positive bacteria, wherein the gram-positive bacteria preferably is Clostridium bacteria or streptococcus bacteria.

IPC Classes  ?

• A61K 36/03 - Phaeophycota or phaeophyta (brown algae), e.g. Fucus
• A61P 31/04 - Antibacterial agents

Abstract

The present invention relates to a novel fermented plant material comprising high content of lactic acid bacterial strains and a high content of glucosinolates having nutritional and/or pharmacological effects. The present invention provides a substance for use as a medicament comprising a fermented composition comprising at least one of fermented Brassica spp., a fermented brown algae, and one or more lactic acid bacterial strain(s).

IPC Classes  ?

• A61K 36/31 - Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi

Abstract

The present invention relates to a new method for producing a novel fermented plant material comprising high content of lactic acid bacterial strains and a high content of glucosinolates having nutritional and/or pharmacological effects.

IPC Classes  ?

• A61K 36/31 - Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi