Use of glycosidase in preparation of a milk product

Patent metadata

Field	Value
Publication number	US-10098367-B2
Application number	US-201514884564-A
Country	US
Kind code	B2
Filing date	Oct 15, 2015
Priority date	Nov 23, 2010
Publication date	Oct 16, 2018
Grant date	Oct 16, 2018

Abstract

A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.

First claim

The invention claimed is:

1. A method for producing a fermented milk yogurt product comprising:
(a) treating a milk substrate with an enzyme having O-linked glycosidase activity, and
(b) fermenting the milk substrate with lactic acid bacteria,
wherein the fermented milk yogurt product that has increased gel firmness relative to a fermented milk yogurt product produced with a comparable method but without the enzyme having O-linked glycosidase activity,
wherein treating the milk substrate with the enzyme having O-linked glycosidase activity does not increase syneresis in the fermented milk product relative to a fermented milk yogurt product produced with a comparable method but without the enzyme having O-linked glycosidase activity, and
wherein the enzyme having O-linked glycosidase activity is selected from α-N-acetyl-galactosaminidase (EC number: 3.2.1.49); α-galactosidase (EC number: 3.2.1.22); neuraminidase (EC number: 3.2.1.18); and combinations thereof.

2. The method of claim 1 , wherein step (a) is performed before or during step (b).

3. The method of claim 1 , wherein the milk substrate is selected from the group consisting of milk from animals and milk of plant origin.

4. The method of claim 3 , wherein the milk from animals is from cows, sheep, ewes, goats, buffaloes, or camels.

5. The method of claim 3 , wherein the milk of plant origin is soy milk, oak milk, rice milk, or almond milk.

6. The method of claim 1 , wherein the the lactic acid bacteria belongs to a species selected from the group consisting of: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, Pseudoleuconostoc mesenteroides subsp. cremoris, Pediococcus pentosaceus, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, Bifidobacterium bifidum , and Bifidobacterium longum.

7. The method of claim 1 , wherein 10 5 to 10 13 CFU/g of the lactic acid bacteria are added to the milk substrate.

8. A yogurt product obtained by the method of claim 1 .

Assignees

• Chr Hansen As

Inventors

• Jacobsen Jonas
• Wind Sandra Lykke
• Qvist Karsten Bruun

Classifications

• C12Y302/01096

  Mannosyl-glycoprotein endo-beta-N-acetylglucosaminidase (3.2.1.96) · CPC title

• C12Y302/01022

  Alpha-galactosidase (3.2.1.22) · CPC title

• A23C11/103

  containing only proteins from pulses, oilseeds or nuts, e.g. nut milk · CPC title

• A23C9/1216 Primary

  Other enzymes · CPC title

• A23C11/10

  containing or not lactose but no other milk components as source of fats, carbohydrates or proteins · CPC title