DK2146582T3 - Fremgangsmåde til fremstilling af en syrnet mælkedrik - Google Patents

Fremgangsmåde til fremstilling af en syrnet mælkedrik Download PDF

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Publication number
DK2146582T3
DK2146582T3 DK08759499.0T DK08759499T DK2146582T3 DK 2146582 T3 DK2146582 T3 DK 2146582T3 DK 08759499 T DK08759499 T DK 08759499T DK 2146582 T3 DK2146582 T3 DK 2146582T3
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DK
Denmark
Prior art keywords
milk
enzyme
protein
seq
polypeptide
Prior art date
Application number
DK08759499.0T
Other languages
English (en)
Inventor
Jeppe Wegener Tams
Preben Nielsen
Original Assignee
Chr Hansen As
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.)
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39864724&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2146582(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr Hansen As filed Critical Chr Hansen As
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Publication of DK2146582T3 publication Critical patent/DK2146582T3/da

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209Proteolytic or milk coagulating enzymes, e.g. trypsine
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216Other enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275Fermented 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
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14Hydrolases (3)
    • C12N9/48Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/485Exopeptidases (3.4.11-3.4.19)
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14Hydrolases (3)
    • C12N9/78Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
    • C12N9/80Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12YENZYMES
    • C12Y305/00Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12YENZYMES
    • C12Y304/00Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/16Serine-type carboxypeptidases (3.4.16)
    • C12Y304/16005Carboxypeptidase C (3.4.16.5), i.e. carboxypeptidase Y

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)

Claims (15)

1. Fremgangsmåde til fremstilling afen syrnet mælkedrik, hvilken fremgangsmåde omfatter: a) syrning af et mælkesubstrat, som omfatter mælkeprotein; og b) behandling med et enzym, som har en proteinmodificerende aktivitet, som reducerer mælkeproteinets isoelektriske punkt; hvor trin b) udføres før, under eller efter trin a).
2. Fremgangsmåde ifølge krav 1, hvor syrningen omfatter fermentering med en mælkesyrebakterie.
3. Fremgangsmåde ifølge krav 1, hvor trin a) omfatter kemisk syrning.
4. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor trin b) udføres før eller under trin a).
5. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor mælkesubstratet underkastes pasteurisering før trin a), og trin b) udføres efter pasteurisering.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor det syrnede mælkesubstrat blandes med en sirup, og blandingen underkastes homogenisering.
7. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor den syrnede mælkedrik er i flydende form.
8. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor den syrnede mælkedrik har en viskositet på mindre end 40 Pa ved en forskydningshastighed på 300 pr. s.
9. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor mælkesubstratet har et proteinindhold på mere end 5%.
10. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor den syrnede mælkedrik har et mælkeproteinindhold på mindre end 3%.
11. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor mælkeproteinet er casein.
12. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor enzymet har deamidaseaktivitet.
13. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor enzymets aminosyresekvens har mindst 50% identitet med SEQ ID NO: 2 eller SEQ ID NO: 4.
14. Syrnet mælkedrik, som kan opnås ifølge et hvilket som helst af de foregående krav.
15. Isoleret polypeptid, som har deamidaseaktivitet og er valgt fra gruppen bestående af: a) et polypeptid, som har en aminosyresekvens, der er mindst 91% identisk med (i) SEQ ID NO: 2 eller (ii) aminosyrerne 133-318 deraf; b) et polypeptid, som kodes af et polynukleotid, der er mindst 90% identisk med (i) SEQ ID NO: 1 eller (ii) nukleotiderne 397-954 deraf; c) et polypeptid, som kodes af et polynukleotid, hvis komplement hybridiserer under højstringensbetingelser med nukleotiderne 397-954 af SEQ ID NO: 1; og d) et polypeptid, som kodes af det plasmid, der er indeholdt i E. coli DSM 19445.
DK08759499.0T 2007-05-11 2008-05-09 Fremgangsmåde til fremstilling af en syrnet mælkedrik DK2146582T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07108070 2007-05-11
PCT/EP2008/055772 WO2008138900A2 (en) 2007-05-11 2008-05-09 Method for producing an acidified milk drink

Publications (1)

Publication Number Publication Date
DK2146582T3 true DK2146582T3 (da) 2017-05-15

Family

ID=39864724

Family Applications (1)

Application Number Title Priority Date Filing Date
DK08759499.0T DK2146582T3 (da) 2007-05-11 2008-05-09 Fremgangsmåde til fremstilling af en syrnet mælkedrik

Country Status (6)

Country Link
US (2) US20100151081A1 (da)
EP (1) EP2146582B1 (da)
CN (1) CN101784196B (da)
BR (1) BRPI0811492B8 (da)
DK (1) DK2146582T3 (da)
WO (1) WO2008138900A2 (da)

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RU2445777C2 (ru) * 2006-06-12 2012-03-27 Нестек С.А. Стойкие в хранении молочные концентраты для приготовления подкисленных напитков на молочной основе
EP2305047B1 (en) * 2008-06-19 2012-08-15 Ajinomoto Co., Inc. Processed food and method of producing the same
WO2010029685A1 (ja) * 2008-09-09 2010-03-18 天野エンザイム株式会社 変異型酵素の設計法、調製法、及び変異型酵素
JP5643099B2 (ja) * 2008-09-29 2014-12-17 味の素株式会社 改質乳の製造方法
NL2003494C2 (en) * 2009-09-15 2011-03-21 Friesland Brands Bv Food products having improved heat stability.
CA2807312A1 (en) * 2010-08-02 2012-02-09 Novozymes North America, Inc. Process of producing a fermentation product
JP6150421B2 (ja) * 2010-11-18 2017-06-21 株式会社明治 酸味を抑えた発酵乳及びその製造方法
RU2616802C2 (ru) 2013-02-05 2017-04-18 Оатли Аб Жидкая овсяная основа
AU2015262094B2 (en) * 2014-05-23 2018-12-06 Frieslandcampina Nederland B.V. Method for the preparation of an acid dairy drink and said acid dairy drink
BR112018069455B1 (pt) * 2016-03-30 2022-09-06 Ajinomoto Co., Inc. Método para produção de iogurte
KR20210129696A (ko) * 2019-02-26 2021-10-28 아마노 엔자임 유에스에이 씨오., 엘티디. 안정적인 단백질 제형 (Stable Protein Formulations)
US20220256871A1 (en) * 2019-07-05 2022-08-18 Novozymes A/S Process for Preparing an Acidified Milk Product
WO2023176943A1 (ja) * 2022-03-16 2023-09-21 天野エンザイム株式会社 改変型プロテイングルタミナーゼ

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Also Published As

Publication number Publication date
WO2008138900A2 (en) 2008-11-20
US20100151081A1 (en) 2010-06-17
CN101784196A (zh) 2010-07-21
EP2146582A2 (en) 2010-01-27
BRPI0811492A2 (pt) 2014-09-30
CN101784196B (zh) 2018-01-12
BRPI0811492A8 (pt) 2017-01-10
US20150030723A1 (en) 2015-01-29
BRPI0811492B1 (pt) 2017-12-19
EP2146582B1 (en) 2017-03-15
BRPI0811492B8 (pt) 2018-05-08
WO2008138900A3 (en) 2009-12-17

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