公开(公告)号：WO2016123326A1

公开(公告)日：2016-08-04

申请号：PCT/US2016/015337

申请日：2016-01-28

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： YU, Shukun ,  EISELE, Thomas ,  POULSEN, Charlotte Horsmans ,  BEJDER, Hans Christian

IPC: A23C17/02 ,  A23C9/12 ,  A23C9/123

CPC classification number: A23C9/1209 ,  A23C9/1206 ,  A23C9/123 ,  A23C9/127 ,  A23C13/16 ,  A23C17/02 ,  C12Y302/01 ,  C12Y304/17 ,  C12Y304/21 ,  C12Y304/24

Abstract: The present invention relates to a method of preparing a fermented milk product. The method comprises the steps of treating a milk substrate with a low pH sensitive peptidase and a microorganism, and allowing the treated milk substrate to ferment to produce the fermented milk product.

Abstract translation: 本发明涉及一种制备发酵乳制品的方法。 该方法包括以下步骤：用低pH敏感性肽酶和微生物处理乳底物，并使经过处理的乳基质发酵以产生发酵乳制品。

公开(公告)号：WO2020010176A1

公开(公告)日：2020-01-09

申请号：PCT/US2019/040458

申请日：2019-07-03

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： POULSEN, Charlotte Horsmans ,  BEJDER, Hans Christian ,  LARSEN, Morten Krog ,  RYDTOFT, Signe Munk

IPC: A21D13/45 ,  A21D13/08 ,  A23C9/00 ,  A23C9/123 ,  A23C9/15 ,  C12P19/04

Abstract: The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase to form an insoluble glucose polymer; inoculating with a starter culture; and fermenting to provide the yogurt product having increased thickness. Additional methods are provided.

公开(公告)号：WO2020009893A1

公开(公告)日：2020-01-09

申请号：PCT/US2019/039447

申请日：2019-06-27

Applicant: DUPONT NUTRITION BIOSCIENCES APS ,  DANISCO US INC.

Inventor： POULSEN, Charlotte Horsmans ,  BEJDER, Hans Christian ,  LARSEN, Morten Krog ,  RYDTOFT, Signe Munk

IPC: A23C9/00 ,  A23C9/12 ,  A23C9/123 ,  A23C9/127

Abstract: The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase to form an insoluble glucose polymer; inoculating with a starter culture; and fermenting to provide the yogurt product having increased thickness. Additional methods are provided.

公开(公告)号：WO2016164096A1

公开(公告)日：2016-10-13

申请号：PCT/US2016/015299

申请日：2016-01-28

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： EISELE, Thomas ,  BEJDER, Hans Christian ,  VARGAS, Enrique Guillermo D'Argence

IPC: A23C1/14 ,  A23C9/12 ,  A23C9/123 ,  A23C9/127 ,  A23C9/14 ,  A23C9/142

CPC classification number: A23C9/1275 ,  A23C9/1209 ,  A23C9/123 ,  A23C9/1234 ,  A23C9/1238 ,  A23C9/1307 ,  A23C9/137 ,  A23C9/1422 ,  A23C13/16 ,  C12Y304/17 ,  C12Y304/21 ,  C12Y304/24

Abstract: The present disclosure provides compositions, methods, and uses concerning the preparation of a fermented milk product having a high protein content such as high protein yogurt, Greek yogurt, Labneh or sour cream comprising application of a microorganism and an exogenous protease to a milk substrate having a protein content of at least or greater than 6.5%. Application of proteases of the classes EC 3.4.21 (serine endopeptidases), EC 3.4.24 (metalloendopeptidases) and EC 3.4.17 (metallocarboxypeptidases) is envisaged. Especially application of neutrase (Protex 7L) and Protex 6L resulted in a decreased viscosity and a good flavour.

Abstract translation: 本公开提供了关于制备具有高蛋白质含量的发酵乳产品的组合物，方法和用途，例如高蛋白酸奶，希腊酸奶，Labneh或酸奶油，其包括将微生物和外源蛋白酶施用于具有 蛋白质含量至少为6.5％以上。 考虑到EC 3.4.21（丝氨酸内肽酶），EC 3.4.24（金属内肽酶）和EC 3.4.17（金属羧肽酶）的蛋白酶的应用。 尤其是中性粒子（Protex 7L）和Protex 6L的应用导致粘度降低和味道好。