公开(公告)号：WO2005074694A8

公开(公告)日：2006-02-16

申请号：PCT/IB2005000427

申请日：2005-02-03

Applicant: DANISCO ,  SCHLOTHAUER RALF-CHRISTIAN ,  RADEMACHER INEZ ,  PETERSEN HANS-UWE ,  FAERGEMAND MERETE ,  HINRICHS JORG ,  LILLEVANG SOREN KRISTIAN

Inventor： SCHLOTHAUER RALF-CHRISTIAN ,  RADEMACHER INEZ ,  PETERSEN HANS-UWE ,  FAERGEMAND MERETE ,  HINRICHS JORG ,  LILLEVANG SOREN KRISTIAN

IPC: A23C19/032

CPC classification number: A23C19/0323 ,  A23C2220/206 ,  A23Y2220/77 ,  A23Y2240/75 ,  A23Y2260/35

Abstract: The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of aroma, flavour, mildness, consistency, texture, syneresis, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a starter acidification micro-organism and an EPS fermentation culture comprising a viable micro-organism an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme.

Abstract translation: 本发明涉及一种制备具有合适水分含量的干酪产品的组合物和方法。 使用该组合物形成的奶酪产品的特征在于提高香气，风味，温和性，稠度，质地，脱水收缩，身体，口感，坚实度，粘度，凝胶断裂，乳清，结构和/或 感官特性，营养和/或健康益处。 特别地，本发明提供一种组合物，其包含起始酸化微生物和EPS发酵培养物，其包含活微生物，由所述微生物产生的酶和由所述酶的活性产生的外多糖（EPS）。

公开(公告)号：WO2005074694A1

公开(公告)日：2005-08-18

申请号：PCT/IB2005/000427

申请日：2005-02-03

Applicant: DANISCO A/S ,  SCHLOTHAUER, Ralf-Christian ,  RADEMACHER, Inez ,  PETERSEN, Hans-Uwe ,  FAERGEMAND, Merete ,  HINRICHS, Jorg ,  LILLEVANG, Soren, Kristian

Inventor： SCHLOTHAUER, Ralf-Christian ,  RADEMACHER, Inez ,  PETERSEN, Hans-Uwe ,  FAERGEMAND, Merete ,  HINRICHS, Jorg ,  LILLEVANG, Soren, Kristian

IPC: A23C19/032

CPC classification number: A23C19/0323 ,  A23C2220/206 ,  A23Y2220/77 ,  A23Y2240/75 ,  A23Y2260/35

Abstract: The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of aroma, flavour, mildness, consistency, texture, syneresis, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a starter acidification micro-organism and an EPS fermentation culture comprising a viable micro-organism an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme.

Abstract translation: 本发明涉及一种制备具有合适水分含量的干酪产品的组合物和方法。 使用该组合物形成的奶酪产品的特征在于提高香气，风味，温和性，稠度，质地，脱水收缩，身体，口感，坚实度，粘度，凝胶断裂，乳清，结构和/或 感官特性，营养和/或健康益处。 特别地，本发明提供一种组合物，其包含起始酸化微生物和EPS发酵培养物，其包含活微生物，由所述微生物产生的酶和由所述酶的活性产生的外多糖（EPS）。

公开(公告)号：WO2010089381A3

公开(公告)日：2011-10-06

申请号：PCT/EP2010051444

申请日：2010-02-05

Applicant: CHR HANSEN AS ,  NOVOZYMES AS ,  RASHOLT EBBE LUND ,  GILLELADEN CHRISTIAN ,  BEJDER HANS CHRISTIAN ,  FAERGEMAND MERETE

Inventor： RASHOLT EBBE LUND ,  GILLELADEN CHRISTIAN ,  BEJDER HANS CHRISTIAN ,  FAERGEMAND MERETE

IPC: A23C9/12 ,  A23C9/127

CPC classification number: A23C9/1216 ,  A23C9/1275 ,  C12Y203/02013

Abstract: The present invention relates to a method for producing an acidified product using an enzyme having transglutaminase activity.

Abstract translation: 本发明涉及使用具有转谷氨酰胺酶活性的酶来生产酸化产物的方法。

公开(公告)号：WO2006132529A1

公开(公告)日：2006-12-14

申请号：PCT/NL2006/000288

申请日：2006-06-12

Applicant: NEDERLANDSE ORGANISATIE VOOR TOEGEPASTNATUURWETENSCHAPPELIJK ONDERZOEK TNO ,  BOUMANS, Johannes, Wilhelmus, Leonardus ,  HAPPE, Randolph, Peter ,  BOS, Martin, Anton ,  NAGTEGAAL, Ricardo, Marinus, Albertus ,  DEGN, Peter ,  FAERGEMAND, Merete

Inventor： BOUMANS, Johannes, Wilhelmus, Leonardus ,  HAPPE, Randolph, Peter ,  BOS, Martin, Anton ,  NAGTEGAAL, Ricardo, Marinus, Albertus ,  DEGN, Peter ,  FAERGEMAND, Merete

IPC: A23L1/035 ,  A23L1/03 ,  A23L1/0524 ,  A23L1/0562

CPC classification number: C12C5/02 ,  A23C2210/30 ,  A23J3/10 ,  A23L27/60 ,  A23L29/10 ,  A23L29/231 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2200/222 ,  A23V2250/5072 ,  A23V2250/54246

Abstract: The invention relates to conjugates of phenolic polymers, methods for preparing the same and use of conjugates of phenolic polymers in among others foodstuffs. Provided is a surface active composition comprising a phenolic polymer, preferably pectin, cross-linked to a oligopeptide. The oligopeptide can be derived from a hydrolysate of casein consisting of peptides with an average chain length of about 3 to about 30 amino acids, preferably of about 5 to about 20 amino acids, more preferably of about 7 to about 15 amino acids, most preferably of about 10 amino acids. Also provided is a method of batch-wise cross-linking a oligopeptide and a phenolic polymer by mixing said peptide and said polymer with an enzyme and oxidizing agent suitable for said enzyme in a solvent, wherein said peptide has a chain length of about 3 to about 30 amino acids, preferably of about 5 to about 20 amino acids, more preferably of about 7 to about 15 amino acids, most preferably of about 10 amino acids.

Abstract translation: 本发明涉及酚类聚合物的共轭物，其制备方法以及使用酚类聚合物与其它食品的共轭物。 本发明提供一种包含与寡肽交联的酚类聚合物，优选果胶的表面活性组合物。 寡肽可以衍生自由平均链长为约3至约30个氨基酸，优选约5至约20个氨基酸，更优选约7至约15个氨基酸的肽组成的酪蛋白的水解产物，最优选 约10个氨基酸。 还提供了通过将所述肽和所述聚合物与适合于所述酶在溶剂中的酶和氧化剂混合来分批交联寡肽和酚类聚合物的方法，其中所述肽的链长为约3至 约30个氨基酸，优选约5至约20个氨基酸，更优选约7至约15个氨基酸，最优选约10个氨基酸。

公开(公告)号：WO2010103126A1

公开(公告)日：2010-09-16

申请号：PCT/EP2010/053282

申请日：2010-03-15

Applicant: CHR. HANSEN A/S ,  NOVOZYMES A/S ,  FAERGEMAND, Merete ,  GILLELADEN, Christian ,  QVIST, Karsten Bruun

Inventor： FAERGEMAND, Merete ,  GILLELADEN, Christian ,  QVIST, Karsten Bruun

IPC: A23C9/12 ,  A23L1/03 ,  A23L2/38

CPC classification number: A23C9/1216 ,  A23C9/123 ,  A23V2002/00 ,  A23V2200/20

Abstract: The present, invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity, and fermenting the milk substrate with a microorganism which produces a polysaccharide, such as an exopolysaccharide (EPS). The present invention also relates to decreasing the ropyness of an acidified milk product and improving its texture.

Abstract translation: 本发明涉及使用具有转谷氨酰胺酶活性的酶来生产酸化乳制品的方法，并且用产生多糖（如外多糖（EPS））的微生物发酵乳底物。 本发明还涉及降低酸化乳制品的松紧度并改善其质地。

公开(公告)号：WO2010089381A2

公开(公告)日：2010-08-12

申请号：PCT/EP2010/051444

申请日：2010-02-05

Applicant: CHR. HANSEN A/S ,  NOVOZYMES A/S ,  RASHOLT, Ebbe Lund ,  GILLELADEN, Christian ,  BEJDER, Hans Christian ,  FAERGEMAND, Merete

Inventor： RASHOLT, Ebbe Lund ,  GILLELADEN, Christian ,  BEJDER, Hans Christian ,  FAERGEMAND, Merete

IPC: A23C9/12

CPC classification number: A23C9/1216 ,  A23C9/1275 ,  C12Y203/02013

Abstract: The present invention relates to a method for producing an acidified product using an enzyme having transglutaminase activity.

Abstract translation: 本发明涉及使用具有转谷氨酰胺酶活性的酶来生产酸化产物的方法。

公开(公告)号：WO2006016809A1

公开(公告)日：2006-02-16

申请号：PCT/NL2005/000582

申请日：2005-08-10

Applicant: NEDERLANDSE ORGANISATIE VOOR TOEGEPAST- NATUURWETENSCHAPPELIJK ONDERZOEK TNO ,  BOUMANS, Johannes, Wilhelmus, Leonardus ,  NAGTEGAAL, Ricardo, Marinus, Albertus ,  DUNNEWIND, Albertus ,  HAPPE, Randolph, Peter ,  BOS, Martin, Anton ,  FAERGEMAND, Merete ,  DEGN, Peter

Inventor： BOUMANS, Johannes, Wilhelmus, Leonardus ,  NAGTEGAAL, Ricardo, Marinus, Albertus ,  DUNNEWIND, Albertus ,  HAPPE, Randolph, Peter ,  BOS, Martin, Anton ,  FAERGEMAND, Merete ,  DEGN, Peter

IPC: A23J3/04

CPC classification number: A23J3/08 ,  A23J3/04 ,  A23L7/115 ,  A23L29/231

Abstract: The present invention provides methods for enzymatic cross-linking of a protein comprising performing a reaction for enzymatic cross-linking of said protein in the presence of a phenolic saccharide, wherein said reaction comprises the step of forming protein-protein cross-links. The present invention further provides a cross-linked protein obtainable by a method according to the invention as well as a protein that is cross-linked by a phenolic saccharide and the use of such proteins in a foodstuff. The invention also provides a foodstuff comprising a cross-linked protein of the invention as well as the use of a phenolic saccharide as a cross-linking agent for proteins.

Abstract translation: 本发明提供蛋白质的酶交联方法，包括在酚类糖类存在下进行所述蛋白质的酶交联反应，其中所述反应包括形成蛋白质 - 蛋白质交联的步骤。 本发明还提供了通过本发明的方法获得的交联蛋白以及通过酚类糖交联的蛋白质以及这种蛋白质在食品中的用途。 本发明还提供了包含本发明的交联蛋白质的食品以及酚类糖作为蛋白质的交联剂的用途。