公开(公告)号：EP4137569A1

公开(公告)日：2023-02-22

申请号：EP21788860.1

申请日：2021-04-16

申请人： Godo Shusei Co., Ltd.

发明人： HIGA, Yumiko ,  OGASAWARA, Junki ,  SANO, Ryoko ,  BABA, Masahiro

IPC分类号： C12N9/38 ,  A23L33/195

摘要： The purpose of the present invention is to provide a packaged lactase solution that hardly causes clogging of a filter. The packaged lactase solution of the present invention, in which a lactase solution is present in a container, is characterized in that the head space volume in the container is controlled to 20% or less relative to the total volume of the container. Also, the packaged lactase solution is characterized in that the lactase solution has a lactase activity within the range of 10-100,000 NLU/g.

公开(公告)号：EP4400589A1

公开(公告)日：2024-07-17

申请号：EP22867379.4

申请日：2022-09-07

申请人： Godo Shusei Co., Ltd.

发明人： ODAKA, Rei ,  SANO, Ryoko ,  IWASAKI, Takumi ,  BABA, Masahiro ,  SABURI, Wataru ,  MORI, Haruhide

IPC分类号： C12N15/56 ,  A23C7/04 ,  A23C9/12 ,  A23C21/02 ,  A23C23/00 ,  A23L33/00 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N5/10 ,  C12N9/38 ,  C12N15/63

CPC分类号： A23C7/04 ,  A23C9/12 ,  A23C21/02 ,  A23C23/00 ,  A23L33/00 ,  C12N5/10 ,  C12N9/24 ,  C12N9/2468 ,  C12N15/63 ,  C12N15/80 ,  C12N15/81 ,  C12N15/74

摘要： Provided is a lactase preparation having an excellent lactose decomposing action in milk. A lactase according to an aspect of the present invention has, as lactase activity, any one of the following activities (1) to (6) or a combination of two or more thereof:
(1) when the lactase is added to cow's milk, an added amount of protein in the lactase at which a residual lactose concentration reaches 0.1% or less after 16 hours at 10°C is 15.1 mg/L or less;
(2) when the lactase is added to cow's milk, the added amount of protein in the lactase at which the residual lactose concentration reaches 0.01% or less after 16 hours at 10°C is 30.2 mg/L or less;
(3) when the lactase is added to cow's milk, the added amount of protein in the lactase at which the residual lactose concentration reaches 0.1% or less after 24 hours at 10°C is 10.1 mg/L or less;
(4) when the lactase is added to cow's milk, the added amount of protein in the lactase at which the residual lactose concentration reaches 0.01% or less after 24 hours at 10°C is 15.1 mg/L or less;
(5) when the lactase is added to cow's milk in an amount that makes a final concentration 1.4 LYU/ml, the residual lactose concentration reaches 0.1% or less after 24 hours at 10°C; and
(6) when the lactase is added to cow's milk in the amount that makes a final concentration 2.1 LYU/ml, the residual lactose concentration reaches 0.01% or less after 24 hours at 10°C.

公开(公告)号：EP4446409A1

公开(公告)日：2024-10-16

申请号：EP22904347.6

申请日：2022-12-09

申请人： Godo Shusei Co., Ltd.

发明人： AOKI, Shohei ,  OGASAWARA, Junki ,  SHINODA, Misaki ,  BABA, Masahiro

IPC分类号： C12N9/38

摘要： An object of the present invention is to provide a lactase solution showing good permeation through a filtration filter, a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity, and a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity even when a lactase solution having a low protease activity and a low arylsulfatase activity as contaminant enzymes is used.
A lactase solution containing any of (i) to (iii) below.
(i) 0.0001 to 0.1 mass% of an unsaturated fatty acid or a salt thereof
(ii) 0.0001 to 0.1 mass% of a saturated fatty acid salt
(iii) 0.01 to 10 mass% of at least one selected from yeast extract, soybean peptone, pea protein, a casein degradation product, and corn steep liquor

公开(公告)号：EP4166000A1

公开(公告)日：2023-04-19

申请号：EP21825223.7

申请日：2021-06-16

申请人： Godo Shusei Co., Ltd.

发明人： SHINADA, Atsuko ,  BABA, Masahiro ,  HIRAMA, Takeshi

IPC分类号： A23C11/10 ,  A23L5/00 ,  A23L11/60 ,  A23L11/65

摘要： An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.

公开(公告)号：EP3467105A1

公开(公告)日：2019-04-10

申请号：EP17802903.9

申请日：2017-05-26

申请人： Godo Shusei Co., Ltd.

发明人： BABA, Masahiro ,  SANO, Ryoko ,  OGAWA, Shun ,  HORIGUCHI, Hirofumi ,  YOSHIKAWA, Jun

IPC分类号： C12N15/00 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N5/10 ,  C12N9/26 ,  C12N9/44 ,  C12N15/09 ,  C12P21/02

摘要： Provided are a novel isoamylase improved in optimum temperature, and more specifically, improved in heat resistance, and a process for producing the isoamylase.
An isoamylase having at least one amino acid mutation selected from the group consisting of D268A, M277I, A549P, A554P and A580T in an isoamylase consisting of an amino acid sequence represented by SEQ ID No: 1 or an isoamylase consisting of the amino acid sequence represented by SEQ ID No: 1 and having deletion, substitution or insertion of one to several amino acid residues.