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公开(公告)号：US08153396B2
公开(公告)日：2012-04-10
申请号：US12992918
申请日：2009-05-29
IPC分类号： C12P21/06
摘要： The present invention relates to a method for producing a casein hydrolysate using a microbial endopeptidase.
摘要翻译： 本发明涉及使用微生物内肽酶制备酪蛋白水解产物的方法。
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公开(公告)号：US10390538B2
公开(公告)日：2019-08-27
申请号：US13810276
申请日：2011-07-19
IPC分类号： A21D8/04
摘要： The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desirable degree of softness and improved springiness.
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公开(公告)号：US20110250313A1
公开(公告)日：2011-10-13
申请号：US13141137
申请日：2009-12-30
CPC分类号： A23J3/34 , A23C9/1526 , A23C9/1544 , A23C20/005 , A23J3/16 , A23L2/39 , A23L2/66 , A23L33/18 , A23L33/185 , A23V2002/00 , C12P21/06 , A23V2250/5488 , A23V2250/628 , A23V2250/5036 , A23V2250/5028 , A23V2250/1842 , A23V2250/16 , A23V2250/1578 , A23V2250/1614 , A23V2250/161 , A23V2250/70 , A23V2250/156 , A23V2200/332 , A23V2250/606 , A23V2250/5086 , A23V2250/264
摘要： The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment.
摘要翻译： 本发明提供蛋白质水解物组合物，制备蛋白质水解物组合物的方法，以及包含蛋白质水解物组合物的食品。 蛋白质水解产物组合物通常包含富含47kDa片段的多肽的混合物，其中约10％至约66％的多肽为47kDa片段。
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公开(公告)号：US07090876B2
公开(公告)日：2006-08-15
申请号：US10282380
申请日：2002-10-29
IPC分类号： A23C9/12
CPC分类号： A23C9/1213 , A23C9/1275 , A23C19/0328
摘要： The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.
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公开(公告)号：US20110081450A1
公开(公告)日：2011-04-07
申请号：US12992904
申请日：2009-05-29
CPC分类号： A23J3/346
摘要： The present invention relates to a method for producing a wheat protein hydrolysate using a microbial endopeptidase.
摘要翻译： 本发明涉及使用微生物内肽酶生产小麦蛋白水解产物的方法。
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公开(公告)号：US07186427B2
公开(公告)日：2007-03-06
申请号：US11092352
申请日：2005-03-29
IPC分类号： A23C9/12
CPC分类号： A23C9/1213 , A23C9/1275 , A23C19/0328
摘要： The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.
摘要翻译： 本发明涉及一种生产发酵乳制品的方法，包括使用氧化酶将乳糖转化为乳糖酸。 此外，它是指一种影响发酵乳制品的坚固度和/或酸度的方法。 由此产生具有改善的功能和/或感官特性的发酵乳制品。
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7.发明申请Process for Preparing A Baked Product with Anti-Staling Amylase and Peptidase 审中-公开用抗老化淀粉酶和肽酶制备烘烤产品的方法公开(公告)号：US20140147553A1
公开(公告)日：2014-05-29
申请号：US13810276
申请日：2011-07-19
IPC分类号： A21D8/04
CPC分类号： A21D8/042
摘要： The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desirable degree of softness and improved springiness.
摘要翻译： 本发明提供了制备面团的方法，其包含至少一种抗陈化淀粉酶和至少一种肽酶。 此外，本发明提供在其中生产的焙烤产品具有期望的柔软程度和改善的弹性。
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公开(公告)号：US20110165305A1
公开(公告)日：2011-07-07
申请号：US13054527
申请日：2009-07-17
申请人： Gitte Budolfsen Lynglev , Peter Rahbek Oestergaard , Lars Lehmann Hilling Christensen , Tine Hoff , Daniel U. Staerk , Theodore M. Wong , Phillip s. Kerr
发明人： Gitte Budolfsen Lynglev , Peter Rahbek Oestergaard , Lars Lehmann Hilling Christensen , Tine Hoff , Daniel U. Staerk , Theodore M. Wong , Phillip s. Kerr
CPC分类号： C12Y304/21062 , A23J3/34 , A23L33/18 , C12Y304/16005
摘要： The present invention relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising such protein hydrolysate.
摘要翻译： 本发明涉及蛋白质水解产物的制备方法。 本发明还涉及使用该方法生产的蛋白质水解产物和包含这种蛋白质水解产物的食品。
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公开(公告)号：US20110097760A1
公开(公告)日：2011-04-28
申请号：US12992918
申请日：2009-05-29
IPC分类号： C12P21/06
摘要： The present invention relates to a method for producing a casein hydrolysate using a microbial endopeptidase.
摘要翻译： 本发明涉及使用微生物内肽酶制备酪蛋白水解产物的方法。
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10.发明授权Process for manufacturing cheeses and other dairy products and products thereof 有权制造奶酪和其他乳制品及其制品的方法公开(公告)号：US07329424B2
公开(公告)日：2008-02-12
申请号：US11038355
申请日：2005-01-19
申请人： Ramarathna Koka , David W. Mehnert , Rudolf J. Fritsch , Wolfram Steffan , Peter Habermeier , Allan G. W. Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Budolfsen Lynglev , Hans Peter Heldt-Hansen
发明人： Ramarathna Koka , David W. Mehnert , Rudolf J. Fritsch , Wolfram Steffan , Peter Habermeier , Allan G. W. Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Budolfsen Lynglev , Hans Peter Heldt-Hansen
CPC分类号： C12Y101/03005 , A23C9/1213 , A23C9/1275 , A23C13/16 , A23C13/165 , A23C17/02 , A23C19/0285 , A23C19/0326 , A23C19/0328 , A23C19/041 , A23C19/045 , A23C19/0455 , A23C19/052 , A23C19/054 , A23C19/082 , A23C20/00 , A23C21/02 , C12Y101/99018
摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
摘要翻译： 制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。 乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。 当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。 以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。 该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。
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