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Method and related device for direct inoculation from frozen concentrated enzyme

A technology of enzymes and inoculation chambers, applied in the direction of biological material sampling methods, biochemical equipment and methods, applications, etc., can solve problems such as increasing the production speed of fermentation products

Active Publication Date: 2018-05-25
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This makes it possible to substantially increase the production rate of fermentation products

Method used

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  • Method and related device for direct inoculation from frozen concentrated enzyme
  • Method and related device for direct inoculation from frozen concentrated enzyme
  • Method and related device for direct inoculation from frozen concentrated enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] Example 1: Monitoring acidification of culture medium after thawing using a microwave device

[0091] Enzymes YF-L901 (composed of Streptococcus thermophilus and Lactobacillus bulgaricus), CHN-19, Flora Tradi 01 (composed of Lactococcus lactis subsp. Keto var. and Leuconostoc cremoris) and SSC-100 (Streptococcus thermophilus) are packaged in 5-liter sterile sachets, i.e. in the form of frozen granules stored at -40°C or -20°C 2.5kg of enzyme.

[0092] The pouch was placed in a microwave (Sairem, France) set at 600W.

[0093] Enzymes previously stored at -40°C were subjected to microwaves for 30 minutes to achieve complete thawing. Enzymes previously stored at -20°C require 25 minutes to completely thaw.

[0094] Place the pouch on the blender throughout the thawing process to ensure even thawing of the enzyme concentrate.

[0095] The test for medium acidification was performed on milk reconstituted from skim milk powder at 9.5% solids content heated at 99°C for 3...

Embodiment 2

[0101] Example 2: Monitoring Acidification of Medium After Thawing Using a Water Bath

[0102] Thaw multiple bacterial cultures using a water bath whose temperature is adjusted for each bacterium.

[0103] These bacteria are as follows:

[0104] - FMD-0046 containing a mixture of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris

[0105] - R604 containing a mixture of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis diacetyl var.

[0106] - SSC-1 containing a mixture of Streptococcus thermophilus

[0107] - YF-L703 comprising a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

[0108] For mesophilic enzymes such as FMD-0046 and R-604, the water bath temperature was 30°C for a thaw duration of 45 minutes. For thermophilic enzymes such as SSC-1 and YF-L703, the water bath temperature was 40°C for a thaw duration of 30 minutes.

[0109] Stir the fermentation...

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PUM

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Abstract

The invention relates to a method for the continuous inoculation of food products, especially dairy products, with enzymes, wherein: the frozen concentrated enzymes are thawed by means of a microwave device or a water bath thawing device acting on the container containing the frozen concentrated enzymes, said Thawed concentrated enzyme is injected continuously from said container into the liquid stream to be inoculated.

Description

technical field [0001] The present invention relates to a device and method for continuous inoculation from frozen concentrated enzymes that requires neither incubation, pre-incubation or activation with potential health risks nor interruption of the inoculation process during production. Background technique [0002] Vaccination in the food processing industry and especially the dairy industry is crucial for the production of products. In fact, the level of industrial and quality performance of the final product depends on the nature and efficiency of the enzymes used and the method of their addition. [0003] From documents WO 200170935 and EP688864 it is known to obtain a pre-culture for inoculating milk, also called starter culture, ie before activating the culture to reduce the lag phase. Patent application WO 99 / 09838 describes a process for the preparation of a fresh product in which the starter culture may be in frozen form. [0004] These reactivation and / or dilut...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12A23C19/024C12M1/26
CPCA23C9/12A23C19/024C12N13/00A23C9/123C12N1/20A23C9/122
Inventor J-P·波伊格纳德P·兰奇奥克斯M·皮盖E·郎之万G·迪德洛J-M·奥迪诺M·费弗莱
Owner CHR HANSEN AS