EA028325B1 - Применение глюкозидазы при получении молочного продукта - Google Patents

Применение глюкозидазы при получении молочного продукта Download PDF

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Publication number
EA028325B1
EA028325B1 EA201390752A EA201390752A EA028325B1 EA 028325 B1 EA028325 B1 EA 028325B1 EA 201390752 A EA201390752 A EA 201390752A EA 201390752 A EA201390752 A EA 201390752A EA 028325 B1 EA028325 B1 EA 028325B1
Authority
EA
Eurasian Patent Office
Prior art keywords
milk
glycosidase
linked
yogurt
dairy product
Prior art date
Application number
EA201390752A
Other languages
English (en)
Russian (ru)
Other versions
EA201390752A1 (ru
Inventor
Йонас Якобсен
Сандра Люкке Винд
Карстен Бруун Квист
Original Assignee
Кр. Хансен А/С
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 Кр. Хансен А/С filed Critical Кр. Хансен А/С
Publication of EA201390752A1 publication Critical patent/EA201390752A1/ru
Publication of EA028325B1 publication Critical patent/EA028325B1/ru

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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; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • 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; PREPARATION 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
    • A23C9/1216—Other enzymes
    • 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; PREPARATION 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; PREPARATION 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01018—Exo-alpha-sialidase (3.2.1.18), i.e. trans-sialidase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01022—Alpha-galactosidase (3.2.1.22)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01049—Alpha-N-acetylgalactosaminidase (3.2.1.49)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01096—Mannosyl-glycoprotein endo-beta-N-acetylglucosaminidase (3.2.1.96)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01052—Peptide-N4-(N-acetyl-beta-glucosaminyl)asparagine amidase (3.5.1.52), i.e. glycopeptidase

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Dairy Products (AREA)
EA201390752A 2010-11-23 2011-11-23 Применение глюкозидазы при получении молочного продукта EA028325B1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10192207 2010-11-23
PCT/EP2011/070835 WO2012069546A1 (en) 2010-11-23 2011-11-23 Use of glycosidase in preparation of a milk product

Publications (2)

Publication Number Publication Date
EA201390752A1 EA201390752A1 (ru) 2013-11-29
EA028325B1 true EA028325B1 (ru) 2017-11-30

Family

ID=43663573

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201390752A EA028325B1 (ru) 2010-11-23 2011-11-23 Применение глюкозидазы при получении молочного продукта

Country Status (13)

Country Link
US (2) US9185921B2 (https=)
EP (1) EP2642861B1 (https=)
JP (1) JP6236319B2 (https=)
KR (1) KR101917788B1 (https=)
CN (1) CN103327822B (https=)
BR (1) BR112013012617A2 (https=)
DK (1) DK2642861T3 (https=)
EA (1) EA028325B1 (https=)
MA (1) MA34747B1 (https=)
MX (1) MX343220B (https=)
PL (1) PL2642861T3 (https=)
UA (1) UA112303C2 (https=)
WO (1) WO2012069546A1 (https=)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2642861B1 (en) 2010-11-23 2020-07-08 Chr. Hansen A/S Use of glycosidase in preparation of a milk product
JP6392668B2 (ja) * 2012-11-29 2018-09-19 株式会社明治 乳酸菌体外機能性産生物の増産方法およびヨーグルト製造方法
TWI554214B (zh) * 2013-02-08 2016-10-21 愛之味股份有限公司 一種製備低酸性、低量乳糖及富含半乳寡醣及比菲德氏益生菌之機能性發酵乳製品之方法及以該方法製備之機能性發酵乳製品
KR20150017971A (ko) * 2013-08-08 2015-02-23 삼성정밀화학 주식회사 세트 타입 발효유 제조용 조성물, 세트 타입 발효유 및 세트 타입 발효유의 제조방법
JP6381894B2 (ja) * 2013-11-13 2018-08-29 株式会社明治 発酵飲食品の製造方法
US20150150275A1 (en) * 2013-12-03 2015-06-04 The United States Of America, As Represented By The Secretary Of Agriculture Methods For Processing Acid Whey
CN104186656B (zh) * 2014-09-25 2017-01-18 光明乳业股份有限公司 一种低糖褐色乳酸菌饮品及其制备方法
CN105820968B (zh) * 2015-01-04 2019-09-06 上海理工大学 一株副干酪乳杆菌及其应用
GB201501565D0 (en) * 2015-01-30 2015-03-18 Dupont Nutrition Biosci Aps Method
CN104894005B (zh) * 2015-04-30 2018-05-22 江苏紫石微康生物科技有限公司 一种高产胞外多糖的乳酸菌bl21及制备方法和应用
US9623057B1 (en) 2016-02-16 2017-04-18 King Saud University Method of making a fermented dairy product from camel milk
CN106222103B (zh) * 2016-07-21 2019-09-17 陕西理工大学 一株产胞外多糖的戊糖片球菌及其应用
BR112019003798A2 (pt) * 2016-08-25 2019-05-21 Perfect Day Inc produtos alimentícios compreendendo proteínas de leite e proteínas não animais, e métodos de produção dos mesmos
CN111213718A (zh) * 2018-11-27 2020-06-02 内蒙古伊利实业集团股份有限公司 发酵剂在制备低乳糖含量酸奶中的用途及酸奶制备方法
CN111213719A (zh) * 2018-11-27 2020-06-02 内蒙古伊利实业集团股份有限公司 一种组合物及其在制备酸奶中的应用
US11758915B2 (en) 2018-12-21 2023-09-19 Kraft Foods Group Brands Llc Method of producing a simplified cheese spread and products therefrom
CN114502719A (zh) * 2019-08-23 2022-05-13 科·汉森有限公司 具有独特的eps基因簇的质构化乳酸乳球菌
CN111154697B (zh) * 2020-02-12 2022-02-01 江南大学 产半乳糖苷酶的肠膜明串珠菌肠膜亚种及其应用
US12035723B1 (en) 2020-07-22 2024-07-16 Chobani Llc Oat flour based food composition and method of manufacture
GB202015772D0 (en) 2020-10-05 2020-11-18 Univ Newcastle Pngase enzymes
CN112501049B (zh) * 2020-10-28 2022-04-19 石河子大学 产转糖基活性β-半乳糖苷酶的开菲尔乳杆菌及制备的β-半乳糖苷酶生产低聚半乳糖的方法
EP4292437A4 (en) * 2021-02-15 2025-04-23 Ajinomoto Co., Inc. METHODS FOR RESPECTIVELY PRODUCING A CHEESE AND A CHEESE SUBSTITUTE USING AN ENZYME
US11918005B1 (en) 2021-04-06 2024-03-05 Chobani Llc Dairy-based zero sugar food product and associated method

Citations (8)

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WO1996019582A1 (en) * 1994-12-21 1996-06-27 Chr. Hansen A/S Microbially derived rennin having enhanced milk clotting activity and method of producing same
US20030113405A1 (en) * 2001-11-02 2003-06-19 Novozymes A/S Method for producing a fermented dairy product
EP1489135A1 (en) * 2003-06-17 2004-12-22 NIZO food research Use of secoiridoids, preferably oleuropein, for cross-linking biopolymers
US20070036883A1 (en) * 1998-07-20 2007-02-15 Schaffer Arthur A Plant-derived alkaline alpha-galactosidase
WO2008000895A1 (en) * 2006-06-30 2008-01-03 Valio Ltd Method of producing low-lactose and lactose-free sour milk products
WO2008037839A1 (en) * 2006-09-26 2008-04-03 Valio Ltd Method for producing products containing galactooligosaccharides and use thereof
WO2009072904A2 (en) * 2007-12-03 2009-06-11 Fonterra Co-Operative Group Limited A method of preparing a yoghurt product which is a good source of calcium and having increased gel strength
US7560127B2 (en) * 2001-03-21 2009-07-14 Dsm Ip Assets B.V. Cheese making process

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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
FR2836015B1 (fr) 2002-02-15 2004-10-01 Gervais Danone Sa Nouveau procede de fabrication de produits laitiers fermente
CA2642864C (en) 2006-02-24 2013-07-16 Chr. Hansen A/S Lactic acid bacteria providing improved texture of fermented dairy products
EP2642861B1 (en) 2010-11-23 2020-07-08 Chr. Hansen A/S Use of glycosidase in preparation of a milk product

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* Cited by examiner, † Cited by third party
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WO1996019582A1 (en) * 1994-12-21 1996-06-27 Chr. Hansen A/S Microbially derived rennin having enhanced milk clotting activity and method of producing same
US20070036883A1 (en) * 1998-07-20 2007-02-15 Schaffer Arthur A Plant-derived alkaline alpha-galactosidase
US7560127B2 (en) * 2001-03-21 2009-07-14 Dsm Ip Assets B.V. Cheese making process
US20030113405A1 (en) * 2001-11-02 2003-06-19 Novozymes A/S Method for producing a fermented dairy product
EP1489135A1 (en) * 2003-06-17 2004-12-22 NIZO food research Use of secoiridoids, preferably oleuropein, for cross-linking biopolymers
WO2008000895A1 (en) * 2006-06-30 2008-01-03 Valio Ltd Method of producing low-lactose and lactose-free sour milk products
WO2008037839A1 (en) * 2006-09-26 2008-04-03 Valio Ltd Method for producing products containing galactooligosaccharides and use thereof
WO2009072904A2 (en) * 2007-12-03 2009-06-11 Fonterra Co-Operative Group Limited A method of preparing a yoghurt product which is a good source of calcium and having increased gel strength

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Also Published As

Publication number Publication date
MA34747B1 (fr) 2013-12-03
US20160100599A1 (en) 2016-04-14
CN103327822A (zh) 2013-09-25
EA201390752A1 (ru) 2013-11-29
KR20130121889A (ko) 2013-11-06
US20130251848A1 (en) 2013-09-26
MX2013005659A (es) 2013-07-22
UA112303C2 (uk) 2016-08-25
JP2013542741A (ja) 2013-11-28
US10098367B2 (en) 2018-10-16
EP2642861A1 (en) 2013-10-02
EP2642861B1 (en) 2020-07-08
US9185921B2 (en) 2015-11-17
DK2642861T3 (da) 2020-09-21
MX343220B (es) 2016-10-28
JP6236319B2 (ja) 2017-11-22
WO2012069546A1 (en) 2012-05-31
CN103327822B (zh) 2016-01-20
BR112013012617A2 (pt) 2016-10-04
PL2642861T3 (pl) 2021-01-11
KR101917788B1 (ko) 2018-11-13

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