公开(公告)号：WO2010129153A3

公开(公告)日：2010-12-29

申请号：PCT/US2010031196

申请日：2010-04-15

Applicant: CP KELCO US INC ,  KNARREBORG LISBETH ,  WALDHAUER INGER CAROLIN ,  HANSEN JANNE RIIS ,  NIELSEN HEIDI LIVA ,  BALLE HUGO

Inventor： KNARREBORG LISBETH ,  WALDHAUER INGER CAROLIN ,  HANSEN JANNE RIIS ,  NIELSEN HEIDI LIVA ,  BALLE HUGO

IPC: A23C9/137 ,  A23L29/231

CPC classification number: A23C9/137 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/50724

Abstract: Embodiments of the present application describe fermented milk products having a fat content that is reduced compared to the fat content of natural milk and a random enzymatically de-esterified pectin having a degree of esterification in the range of about 10% to about 50%. In embodiments, the random enzymatically de- esterified pectins have a molecular weight of about 1 10 kDa to about 280 kDa. Also provided in embodiments of the present application are a process for preparing a fermented milk product having a fat content that is reduced compared to the fat content of natural milk including contacting a starting pectin material with an enzymatic catalyst capable of de-esterifying the starting pectin material to produce a randomly de-esterified pectin having a degree of esterification in the range of about 10% to about 50%, adding the randomly de-esterified pectin to a milk product having a fat content that is reduced compared to the fat content of natural milk, and fermenting the milk product to obtain the fermented milk product.

Abstract translation: 本申请的实施方案描述了与天然乳的脂肪含量相比脂肪含量降低的发酵乳制品和酯化度在约10％至约50％范围内的随机酶解脱酯果胶。 在实施方案中，随机酶脱酯化果胶具有约110kDa至约280kDa的分子量。 在本申请的实施方案中还提供了一种制备与天然乳脂肪含量相比减少的脂肪含量的发酵乳制品的方法，包括使起始果胶物质与能够使起始果胶脱酯化的酶催化剂接触 产生酯化程度在约10％至约50％范围内的随机脱酯化果胶的物质，将随机脱酯化的果胶加入到与脂肪含量相比脂肪含量降低的乳制品中 天然乳，发酵乳制品，得到发酵乳制品。

公开(公告)号：WO2010129153A2

公开(公告)日：2010-11-11

申请号：PCT/US2010/031196

申请日：2010-04-15

Applicant: CP KELCO U.S., INC. ,  KNARREBORG, Lisbeth ,  WALDHAUER, Inger, Carolin ,  HANSEN, Janne, Riis ,  NIELSEN, Heidi, Liva ,  BALLE, Hugo

Inventor： KNARREBORG, Lisbeth ,  WALDHAUER, Inger, Carolin ,  HANSEN, Janne, Riis ,  NIELSEN, Heidi, Liva ,  BALLE, Hugo

IPC: A23C9/137 ,  A23L1/0524

CPC classification number: A23C9/137 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/50724

Abstract: Embodiments of the present application describe fermented milk products having a fat content that is reduced compared to the fat content of natural milk and a random enzymatically de-esterified pectin having a degree of esterification in the range of about 10% to about 50%. In embodiments, the random enzymatically de- esterified pectins have a molecular weight of about 1 10 kDa to about 280 kDa. Also provided in embodiments of the present application are a process for preparing a fermented milk product having a fat content that is reduced compared to the fat content of natural milk including contacting a starting pectin material with an enzymatic catalyst capable of de-esterifying the starting pectin material to produce a randomly de-esterified pectin having a degree of esterification in the range of about 10% to about 50%, adding the randomly de-esterified pectin to a milk product having a fat content that is reduced compared to the fat content of natural milk, and fermenting the milk product to obtain the fermented milk product.

Abstract translation: 本申请的实施方案描述了具有与天然乳的脂肪含量相比脂肪含量降低的脂肪含量的发酵乳制品以及酯化度在约100ppm范围内的随机酶促去酯化果胶 10％至约50％。 在实施方案中，随机的酶促去酯化的果胶具有约110kDa至约280kDa的分子量。 在本申请的实施方案中还提供了制备与天然乳的脂肪含量相比脂肪含量降低的发酵乳产品的方法，包括使起始果胶材料与能够使起始果胶脱酯化的酶催化剂接触 材料以产生酯化度在约10％至约50％范围内的随机脱酯果胶，将随机脱酯的果胶添加至具有与脂肪含量相比降低的脂肪含量的乳制品 天然牛奶，并发酵乳制品以获得发酵乳制品。

公开(公告)号：WO1993008697A1

公开(公告)日：1993-05-13

申请号：PCT/DK1992000314

申请日：1992-10-30

Applicant: APV PASILAC A/S ,  PEDERSEN, Poul, Johannes ,  POULSEN, Ole ,  KNARREBORG, Lisbeth ,  KJAERULFF, Gorm, Bro ,  CASTBERG, Helge, Bakketun

Inventor： APV PASILAC A/S

IPC: A23C03/02

CPC classification number: A23C3/037

Abstract: A method of heat-treating unpasteurized fresh milk, which after packing is distributed and stored at temperatures between 5 DEG C and 10 DEG C, and whereby the content of psychrotrophic, aerobic spores in the milk is reduced at least 10 times. The milk is directly heated by being injected into a steam atmosphere. Subsequently, the milk and the steam are held at a holding temperature of 130 DEG C to 145 DEG C for less than 1 sec. As a result, it is possible to produce at heat-treated milk maintaining good sensory properties simultaneously with possessing a long keeping ability.

Abstract translation: 一种热处理未经高压灭菌的新鲜牛奶的方法，其在包装后在5℃至10℃的温度下分布和储存，并且由此将牛奶中营养不良的有氧孢子的含量降低至少10倍以上。 牛奶通过注入蒸汽气体直接加热。 随后，将牛奶和蒸汽保持在130℃至145℃的保持温度下不到1秒。 结果，可以在保持良好的感官特性的热处理牛奶中生产，同时具有长的保持能力。