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Proteases for high protein fermented milk products

一种蛋白酶、发酵奶的技术，应用在奶配制品、奶油配制品、酶等方向，能够解决工艺特性加工、质地和流变学变化等问题

Active Publication Date: 2018-01-02
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While nutritional changes (such as emphasis on saturation) are primarily beneficial, technological properties (such as typical thickening and gelling properties) cause processing, texture and rheological changes

Method used

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  • Proteases for high protein fermented milk products
  • Proteases for high protein fermented milk products
  • Proteases for high protein fermented milk products

Examples

Experimental program
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example

[0299] The present disclosure is described in further detail in the following examples, which are not intended to limit the scope of protection claimed by the present disclosure in any way. The accompanying drawings are intended to be considered an integral part of the specification and description of this disclosure. The following examples are offered to illustrate but not limit the claimed disclosure.

example 1

[0301] The purpose of the following example is to reduce the viscosity of the high protein yogurt. To standardize the milk to a protein content of 10% (w / v), skim milk powder and Milk protein 70 were used. Different amounts of Protex 7L (P7L) and Protex 6L (P6L) were added to the yoghurt before or after pasteurization in order to test the optimum conditions to reduce the viscosity of the yoghurt. Fermentation was carried out using YM 860 and YM410 at 43°C to a final pH of 4.6. High protein yoghurt produced with YM 860 showed an overall better appearance than yoghurt fermented with YM 410. For the protein sources used, milk protein 70 showed better properties in terms of yoghurt general texture and less off-flavors than yoghurt from milk standardized with SMP. The best results related to enzyme addition were shown after pasteurization when P7L was added at doses >22.4U / kg. Addition of 80 U / kg P7L to yogurt standardized with MP70 resulted in a 30% reduction in shear stress, t...

example 2

[0334] The purpose of this instance is to produce a smoother high protein yogurt.

[0335] Measurement temperature / hold time during processing:

[0336]

[0337]To standardize the milk to a protein content of 10% (w / w), milk protein 70 was applied. Different amounts of Protex 7L and Protex 6L were added to the yoghurt before or after pasteurization in order to test the optimum conditions for producing a smoother high-protein yoghurt. Fermentation was performed using YM 860 at 43°C to a final pH of 4.6.

[0338] Materials and Methods

[0339] Lab-scale production of stirred yogurt samples

[0340] Milk protein (MP 70) and cream (38% (w / w); Arla, Viby, Denmark) were added to skimmed milk (0.1% (w / w) fat; Arla Arla, Viby, Denmark) in order to standardize the milk to a protein content of 10% (w / w) and a fat content of 1.5% (w / w). The milk was mixed at 45°C with good agitation. Add Protex 6L before pasteurization and homogenization at 95°C for 6 minutes (P1: 65°C; homogeni...

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PUM

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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 classesEC 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.

Description

[0001] Cross References to Related Applications [0002] This application claims priority and benefit to U.S. Provisional Patent Application No. 62 / 143,639, filed April 6, 2015, entitled "Proteases for High Protein Fermented Milk Products." [0003] Incorporated by reference into the sequence listing [0004] The Sequence Listing provided in the file entitled "20160126_NB40943PCT_ST25.txt" of size 73,308 bytes created and filed herewith on January 26, 2016 is hereby incorporated by reference in its entirety. technical field [0005] The present invention relates to an enzymatic process for the preparation of fermented milk products. The method comprises treating a milk substrate comprising a protein content of 4% (w / w) or greater with one or more proteases and a microorganism; and allowing the treated milk substrate to ferment to produce a fermented milk product. Background technique [0006] Recent studies have described the positive effects that higher protein intake ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C1/14A23C9/12A23C9/123A23C9/127A23C9/14A23C9/142A23C13/16C12N9/48
CPCA23C9/1209A23C9/123A23C9/1234A23C9/1238A23C9/1307A23C9/137A23C9/1422A23C13/16C12Y304/17C12Y304/21C12Y304/24A23C9/1275
Inventor T·艾泽勒H·C·拜耶德尔E·G·D·瓦尔加斯
Owner DUPONT NUTRITION BIOSCIENCES APS
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