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公开(公告)号：US20220132879A1
公开(公告)日：2022-05-05
申请号：US17573476
申请日：2022-01-11
申请人： LAND O'LAKES, INC.
摘要： Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.
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公开(公告)号：US11259535B2
公开(公告)日：2022-03-01
申请号：US16405476
申请日：2019-05-07
申请人： LAND O'LAKES, INC.
摘要： Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.
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公开(公告)号：US20190174783A1
公开(公告)日：2019-06-13
申请号：US16302590
申请日：2017-05-19
申请人： CHR. HANSEN A/S
IPC分类号： A23C9/12 , A23C19/04 , A23C19/068 , A23C19/072 , A23C19/076 , C12N9/64
摘要： Variants of chymosin with improved milk clotting properties.
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公开(公告)号：US20190037871A1
公开(公告)日：2019-02-07
申请号：US15910214
申请日：2018-03-02
发明人： AILEEN KACVINSKY , WILLARD KNOESPEL , DIRK KUCKELSBERG , THOMAS MICHAEL ROULEAU , TIMOTHY JOHN ARMSTRONG
IPC分类号： A23C19/04 , A23C19/072 , A23C19/045 , A23C19/032 , A23C19/05
摘要： The present invention provides a process for the preparation of a cheese, the process comprising the steps of (i) providing milk; (ii) acidifying the milk, where the mild is acidified with carbon dioxide to a pH of 6.2 to 6.6 when measured at a temperature of 29 to 38° C. to provide an acidified milk; (iii) inoculating the acidified milk with a starter culture, wherein the inoculation is a direct vat inoculation, to provide an inoculated acidified milk and making the cheese therefrom; wherein the inoculated acidified milk contains a coagulant, wherein the coagulant comprises at least a microbial protease coagulating agent.
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公开(公告)号：US10196624B2
公开(公告)日：2019-02-05
申请号：US14777847
申请日：2014-03-19
发明人： Carla Sofia Gomes Malaquias de Almeida , Isaura Isabel Gonçalves Simões , Carlos José Fialho Costa Faro
摘要： The invention relates to aspartic proteases, and particularly to aspartic proteases for plants. Disclosed are modified plant aspartic proteases, and methods for their manufacture, and uses thereof. Particularly contemplated are the uses of aspartic proteases in clotting milk.
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6.发明授权Glucanases, nucleic acids encoding them and methods for making and using them 有权葡聚糖酶，编码它们的核酸和制备和使用它们的方法公开(公告)号：US09422536B2
公开(公告)日：2016-08-23
申请号：US14019460
申请日：2013-09-05
IPC分类号： C12N11/14 , C12N9/24 , A23K1/165 , A23C9/13 , A23K1/00 , A23K1/18 , C12N9/42 , A23C19/04 , A23L1/305 , A23L2/52 , C12N11/02 , C12N11/16 , C12P7/10 , D21C1/00 , G01N33/53 , G01N33/573
CPC分类号： C12N9/2405 , A23C9/1322 , A23C19/04 , A23K10/14 , A23K20/189 , A23K40/10 , A23K50/10 , A23L2/52 , A23L29/10 , A23L33/18 , A23V2002/00 , A61K9/0056 , A61K38/47 , C09K8/62 , C11D3/38636 , C12N9/2437 , C12N11/02 , C12N11/14 , C12N11/16 , C12P7/10 , C12P19/02 , C12P19/18 , C12Y302/01004 , D21C1/00 , D21C5/005 , G01N33/53 , G01N33/573 , G01N2333/924 , G01N2500/00 , Y02E50/16 , Y02E50/17
摘要： The invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.
摘要翻译： 本发明涉及具有葡聚糖酶的多肽，例如内切葡聚糖酶，甘露聚糖酶，木聚糖酶活性或这些活性的组合，以及编码它们的多核苷酸。 一方面，葡聚糖酶活性是内切葡聚糖酶活性（例如内切-1,4-β-D-葡聚糖4-葡聚糖水解酶活性），并且包括在纤维素，纤维素衍生物中水解1,4-β-D-糖苷键 （例如，羧甲基纤维素和羟乙基纤维素）地衣淀粉，混合的β-1,3葡聚糖中的β-1,4键，例如谷类β-D-葡聚糖或木葡聚糖和含有纤维素部分的其它植物材料。 此外，还提供了设计新酶的方法及其使用方法。 在替代方面，新葡聚糖酶例如内切葡聚糖酶，甘露聚糖酶，木聚糖酶在增加的pH和温度下具有增加的活性和稳定性。
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7.发明申请GLUCANASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM 有权葡萄糖，编码它们的核酸及其制备和使用它们的方法公开(公告)号：US20140199705A1
公开(公告)日：2014-07-17
申请号：US14019460
申请日：2013-09-05
IPC分类号： C12N9/24 , G01N33/573 , C12P7/10 , C12N11/02 , C12N11/14 , A23C9/13 , D21C1/00 , A23L1/305 , A23L2/52 , A23K1/165 , A23C19/04 , G01N33/53 , C12N11/16
CPC分类号： C12N9/2405 , A23C9/1322 , A23C19/04 , A23K10/14 , A23K20/189 , A23K40/10 , A23K50/10 , A23L2/52 , A23L29/10 , A23L33/18 , A23V2002/00 , A61K9/0056 , A61K38/47 , C09K8/62 , C11D3/38636 , C12N9/2437 , C12N11/02 , C12N11/14 , C12N11/16 , C12P7/10 , C12P19/02 , C12P19/18 , C12Y302/01004 , D21C1/00 , D21C5/005 , G01N33/53 , G01N33/573 , G01N2333/924 , G01N2500/00 , Y02E50/16 , Y02E50/17
摘要： The invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.
摘要翻译： 本发明涉及具有葡聚糖酶的多肽，例如内切葡聚糖酶，甘露聚糖酶，木聚糖酶活性或这些活性的组合，以及编码它们的多核苷酸。 一方面，葡聚糖酶活性是内切葡聚糖酶活性（例如内切-1,4-β-D-葡聚糖4-葡聚糖水解酶活性），并且包括在纤维素，纤维素衍生物中水解1,4-β-D-糖苷键 （例如，羧甲基纤维素和羟乙基纤维素）地衣淀粉，混合的β-1,3葡聚糖中的β-1,4键，例如谷类β-D-葡聚糖或木葡聚糖和含有纤维素部分的其它植物材料。 此外，还提供了设计新酶的方法及其使用方法。 在替代方面，新葡聚糖酶例如内切葡聚糖酶，甘露聚糖酶，木聚糖酶在增加的pH和温度下具有增加的活性和稳定性。
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公开(公告)号：US08545909B2
公开(公告)日：2013-10-01
申请号：US13113370
申请日：2011-05-23
申请人： Stefan Kappeler , Zakaria Farah , Johannes Maarten Van den Brink , Henrik Rahbek-Nielsen , Peter Budtz
发明人： Stefan Kappeler , Zakaria Farah , Johannes Maarten Van den Brink , Henrik Rahbek-Nielsen , Peter Budtz
IPC分类号： A23C19/04
CPC分类号： A23C19/043 , C12N9/6483 , C12Y304/23004
摘要： A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in cheese manufacturing based on cow's milk and milk from any animal species which are used in cheese manufacturing including camel's milk.
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公开(公告)号：US20120276246A1
公开(公告)日：2012-11-01
申请号：US13547665
申请日：2012-07-12
CPC分类号： A23C19/0682 , A23B4/22 , A23C19/0328 , A23C2250/30 , A23L13/46 , A23L13/48 , A23L13/65 , C12C5/004 , C12N9/48
摘要： The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.
摘要翻译： 本发明涉及一种制备发酵食品的方法，其中使用羧肽酶制剂来获得加速的真菌生长。
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公开(公告)号：US5952022A
公开(公告)日：1999-09-14
申请号：US66151
申请日：1998-04-24
申请人： Rufus Michael Veal
发明人： Rufus Michael Veal
IPC分类号： A23C19/04 , A23C19/05 , A23C19/082 , A23C19/086 , A23C9/12 , A23C19/028
CPC分类号： A23C19/05 , A23C19/043 , A23C19/082 , A23C19/086
摘要： The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to about 55%. The mixture is pasteurized or heat treated and the temperature of the mixture is adjusted to between about 85.degree. F. and about 95.degree. F. A lactic acid producing culture, at least one enzyme and rennet is added to the mixture. The mixture is then fermented at a temperature of from about 85.degree. F. to about 95.degree. F. for a period of time sufficient to provide a highly flavored cheese coagulum. The cheese coagulum is then heated to a temperature of from about 160.degree. F. to about 175.degree. F. to inactivate the culture and enzymes and to provide a highly flavored cheese product. The cheese product is cut with agitation. Thereafter, the cheese product is cooled to a temperature of from about 40.degree. F. to about 50.degree. F. The highly flavored cheese product has a very fine curd and can be utilized immediately in the manufacture of process cheese.
摘要翻译： 本发明涉及一种在短时间内生产高调味的干酪制品的方法。 在该方法中，提供了奶油，全脂奶和非脂肪干奶的混合物。 混合物的固体含量为约45％至约55％。 将混合物进行巴氏消毒或热处理，并将混合物的温度调节至约85°F至约95°F。向混合物中加入产生乳酸的培养物，至少一种酶和凝乳酶原。 然后将混合物在约85°F至约95°F的温度下发酵足以提供高度调味的干酪凝结物的时间。 然后将奶酪凝结物加热至约160°F至约175°F的温度，以灭活培养物和酶，并提供高度调味的奶酪产品。 干酪产品被搅动切割。 此后，将干酪产品冷却至约40°F至约50°F的温度。高度调味的干酪产品具有非常好的凝乳，并可立即用于制造加工干酪。
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