Patents by Inventor Benheng Guo
Benheng Guo has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11712043Abstract: Disclosed are Aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the Aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.Type: GrantFiled: July 2, 2014Date of Patent: August 1, 2023Assignee: BRIGHT DAIRY & FOOD CO., LTDInventors: Jianping Hou, Benheng Guo, Zhenmin Liu, Huaning Yu, Feng Hang, Xin Song, Haibo Mu, Qinbo Wang, Junwei Zhu
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Patent number: 10738275Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: GrantFiled: September 21, 2018Date of Patent: August 11, 2020Assignee: BRIGHT DAIRY & FOOD CO., LTD.Inventors: Zhengjun Wu, Benheng Guo, Caixia Gao, Zhenmin Liu, Feng Hang, Jin Han
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Publication number: 20190093067Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: ApplicationFiled: September 21, 2018Publication date: March 28, 2019Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Zhengjun WU, Benheng GUO, Caixia GAO, Zhenmin LIU, Feng HANG, Jin HAN
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Patent number: 10113145Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: GrantFiled: November 19, 2014Date of Patent: October 30, 2018Assignee: BRIGHT DAIRY & FOOD CO., LTDInventors: Zhengjun Wu, Benheng Guo, Caixia Gao, Zhenmin Liu, Feng Hang, Jin Han
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Publication number: 20170233694Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: ApplicationFiled: November 19, 2014Publication date: August 17, 2017Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Zhengjun WU, Benheng GUO, Caixia GAO, Zhenmin LIU, Feng HANG, Jin HAN
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Patent number: 9661862Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.Type: GrantFiled: August 14, 2014Date of Patent: May 30, 2017Assignee: Bright Dairy & Food Co., LtdInventors: Jianping Hou, Benheng Guo, Huaning Yu, Feng Hang, Zhenmin Liu, Xin Song, Haibo Mu
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Publication number: 20160338369Abstract: Disclosed are aspergillus oryzae aged cheese and a preparation method thereof wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001‰-0.008‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.Type: ApplicationFiled: July 2, 2014Publication date: November 24, 2016Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Jianping HOU, Benheng GUO, Zhenmin LIU, Huaning YU, Feng HANG, Xin SONG, Haibo MU, Qinbo WANG, Junwei ZHU
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Publication number: 20160227805Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.Type: ApplicationFiled: August 14, 2014Publication date: August 11, 2016Applicant: Bright Dairy & Food Co., Ltd.Inventors: Jianping Hou, Benheng Guo, Huaning Yu, Feng Hang, Zhenmin Liu, Xin Song, Haibo Mu
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Publication number: 20150118357Abstract: A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.Type: ApplicationFiled: May 25, 2012Publication date: April 30, 2015Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Benheng Guo, Beihong Mo, Zhenmin Liu, Yongbiao Ling, Hongyan Gao, Shuai Chen, Yuanrong Zheng, Chunquan Shi
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Publication number: 20140348878Abstract: A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Collection for Microorganisms, with a deposit number of CGMCC No. 5223. The Lactobacillus brevis secrets an elevated amount of exopolysaccharide, where the exopolysaccharide secreted is capable of eliciting B lymphocyte proliferation to enhance immunity, and has application prospects in medicaments, healthcare products and food products for immunity enhancement.Type: ApplicationFiled: April 25, 2012Publication date: November 27, 2014Applicant: BRIGHT DAIRY & FOOD CO., LTD.Inventors: Lianzhong Ai, Benheng Guo, Kejie Sun, Wei Chen, Hao Zhang, Li Shao, Zhengjun Wu, Wanyi Chen, Haibo Mu
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Publication number: 20140322273Abstract: Provided is a strain of exopolysaccharide-secreting Lactobacillus plantarum and an application thereof. The deposit number of the strain is CGMCC No. 5222. The strain differs from other strains of Lactobacillus plantarum in the amount of exopolysaccharide secreted, has unique physiological and biochemical characteristics and genetic background, and is a newly isolated and identified strain of Lactobacillus plantarum.Type: ApplicationFiled: April 25, 2012Publication date: October 30, 2014Applicant: BRIGHT DAIRY & FOOD CO., LTD.Inventors: Lianzhong Ai, Benheng Guo, Kejie Sun, Wei Chen, Hao Zhang, Li Shao, Zhengjun Wu, Wanyi Chen, Feng Hang
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Patent number: 7270994Abstract: The invention disclosed a kind of lactobacillus casei Bd-II, the accession number of the deposit of which is CGMCC NO.0849, and also disclosed a use of it for reducing blood lipid level. Further, a composition for reducing blood lipid level containing it and an acceptable carrier is disclosed. The carrier can be skimmed milk.Type: GrantFiled: August 4, 2003Date of Patent: September 18, 2007Assignee: Shanghai Bright Dairy & Food Co. Ltd.Inventors: Nengqun Jiang, Benheng Guo, Liguo Sun
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Publication number: 20060127380Abstract: The invention disclosed a kind of lactobacillus casei Bd-II, the accession number of the deposit of which is CGMCC NO. 0849, and also disclosed a use of it for reducing blood lipid level.Type: ApplicationFiled: August 4, 2003Publication date: June 15, 2006Inventors: Nenggun Jiang, Benheng Guo, Liguo Sun