BR112017020808A2 - proteases para produtos de leite fermentado com alto teor de proteína - Google Patents

proteases para produtos de leite fermentado com alto teor de proteína

Info

Publication number
BR112017020808A2
BR112017020808A2 BR112017020808A BR112017020808A BR112017020808A2 BR 112017020808 A2 BR112017020808 A2 BR 112017020808A2 BR 112017020808 A BR112017020808 A BR 112017020808A BR 112017020808 A BR112017020808 A BR 112017020808A BR 112017020808 A2 BR112017020808 A2 BR 112017020808A2
Authority
BR
Brazil
Prior art keywords
high protein
proteases
fermented milk
application
milk products
Prior art date
Application number
BR112017020808A
Other languages
English (en)
Other versions
BR112017020808B1 (pt
BR112017020808B8 (pt
Inventor
Guillermo D'argence Vargas Enrique
Christian Bejder Hans
Eisele Thomas
Original Assignee
Dupont Nutrition Biosci Aps
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dupont Nutrition Biosci Aps filed Critical Dupont Nutrition Biosci Aps
Publication of BR112017020808A2 publication Critical patent/BR112017020808A2/pt
Publication of BR112017020808B1 publication Critical patent/BR112017020808B1/pt
Publication of BR112017020808B8 publication Critical patent/BR112017020808B8/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/17—Metallocarboxypeptidases (3.4.17)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/24—Metalloendopeptidases (3.4.24)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)

Abstract

a presente descrição fornece composições, métodos e usos em relação à preparação de um produto de leite fermentado que tem um alto teor de proteína, tal como iogurte com alto teor de proteína, iogurte grego, labneh ou creme azedo, que compreende a aplicação de um micro-organismo e uma protease exógena a um substrato de leite que tem um teor de proteína de pelo menos ou maior que 6,5%. a aplicação de proteases das classes ec 3.4.21 (serina endopeptidases), ec 3.4.24 (metaloendopeptidases) e ec 3.4.17 (metalocarboxipeptidases) é prevista. especialmente, a aplicação de neutrase (protex 7l) e protex 6l resultou em uma viscosidade diminuída e um bom sabor.
BR112017020808A 2015-04-06 2016-01-28 Produto de leite fermentado e seu método de produção e uso de uma protease exógena subtilisina, protease serina protease, ou uma metaloprotease BR112017020808B8 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201562143639P 2015-04-06 2015-04-06
US62/143,639 2015-04-06
PCT/US2016/015299 WO2016164096A1 (en) 2015-04-06 2016-01-28 Proteases for high protein fermented milk products

Publications (3)

Publication Number Publication Date
BR112017020808A2 true BR112017020808A2 (pt) 2018-07-03
BR112017020808B1 BR112017020808B1 (pt) 2022-07-19
BR112017020808B8 BR112017020808B8 (pt) 2024-02-15

Family

ID=55358133

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017020808A BR112017020808B8 (pt) 2015-04-06 2016-01-28 Produto de leite fermentado e seu método de produção e uso de uma protease exógena subtilisina, protease serina protease, ou uma metaloprotease

Country Status (7)

Country Link
US (1) US11291214B2 (pt)
EP (1) EP3280267A1 (pt)
CN (1) CN107529770B (pt)
AU (1) AU2016244755B2 (pt)
BR (1) BR112017020808B8 (pt)
MX (1) MX2017012515A (pt)
WO (1) WO2016164096A1 (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3391750B1 (en) * 2015-12-16 2024-07-17 Godo Shusei Co., Ltd. Method for manufacturing a fermented dairy product
WO2018192830A1 (en) 2017-04-21 2018-10-25 Dsm Ip Assets B.V. Process for the accelerated preparation of a fermented milk product with aid of an exopeptidase
JP7249737B2 (ja) * 2018-03-30 2023-03-31 株式会社明治 発酵乳の製造方法
WO2023225459A2 (en) 2022-05-14 2023-11-23 Novozymes A/S Compositions and methods for preventing, treating, supressing and/or eliminating phytopathogenic infestations and infections
US11918005B1 (en) 2021-04-06 2024-03-05 Chobani Llc Dairy-based zero sugar food product and associated method
EP4346419A1 (en) 2021-05-28 2024-04-10 Fonterra Co-Operative Group Limited Dairy product and process
BE1030469B1 (nl) 2022-04-22 2023-11-27 Inex Nv Werkwijze voor het bereiden van zure room en verkregen zure room

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US4379170A (en) * 1977-11-30 1983-04-05 Kraft, Inc. Process for manufacture of cheese
DK6488D0 (da) 1988-01-07 1988-01-07 Novo Industri As Enzymer
ATE129523T1 (de) 1988-01-07 1995-11-15 Novo Nordisk As Spezifische protease.
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EP0583339B1 (en) 1991-05-01 1998-07-08 Novo Nordisk A/S Stabilized enzymes and detergent compositions
DK52393D0 (pt) 1993-05-05 1993-05-05 Novo Nordisk As
EP2278001B1 (en) 1996-11-04 2013-10-23 Novozymes A/S Protease variants and compositions
CA2280551A1 (en) 1998-08-27 2000-02-27 Kraft Foods, Inc. Highly flavored component for use in cheese manufacture and method for producing
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US6406724B1 (en) 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
NZ515881A (en) 2001-12-03 2004-09-24 New Zealand Dairy Board Cheese flavour ingredient and method of its production
FR2836014B1 (fr) * 2002-02-15 2004-07-23 Gervais Danone Sa Nouveau procede de fabrication de produits laitiers fermentes mettant en oeuvre des enzymes d'origine bacterienne
FR2852604B1 (fr) 2003-03-17 2005-05-13 Bacteries lactiques texturantes
US7455992B2 (en) * 2004-02-23 2008-11-25 North Carolina State University Lactobacillus acidophilus nucleic acid sequences encoding protease homologues and uses therefore
DK2390321T3 (en) * 2005-10-12 2015-02-23 Procter & Gamble The use and manufacture of a storage stable neutral metalloprotease
US20120021093A1 (en) * 2009-02-05 2012-01-26 Novozymes A/S Method for producing an acidified milk product
BRPI1013976A2 (pt) * 2009-05-04 2016-04-05 Faisal H-J Knappe composto de fibras e método para sua produção.
FI123201B (fi) * 2010-10-29 2012-12-14 Valio Oy Maitopohjainen tuote ja valmistusmenetelmä
CN104869834A (zh) * 2012-12-21 2015-08-26 雀巢产品技术援助有限公司 高蛋白酸奶
US20160081356A1 (en) 2013-04-30 2016-03-24 Dupont Nutrition Biosciences Aps Method for the preparation of an enzyme tablet
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Also Published As

Publication number Publication date
US20180042253A1 (en) 2018-02-15
WO2016164096A1 (en) 2016-10-13
US11291214B2 (en) 2022-04-05
AU2016244755A1 (en) 2017-09-07
MX2017012515A (es) 2018-01-30
CN107529770A (zh) 2018-01-02
CN107529770B (zh) 2021-04-09
BR112017020808B1 (pt) 2022-07-19
BR112017020808B8 (pt) 2024-02-15
EP3280267A1 (en) 2018-02-14
AU2016244755B2 (en) 2020-11-26

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B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

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B16B Notification of grant cancelled [chapter 16.2 patent gazette]

Free format text: ANULADA A PUBLICACAO CODIGO 16.1 NA RPI NO 2689 DE 19/07/2022 POR TER SIDO INDEVIDA.

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Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 28/01/2016, OBSERVADAS AS CONDICOES LEGAIS