Use of glycosidase in preparation of a milk product

Patent metadata

Field	Value
Publication number	US-2016100599-A1
Application number	US-201514884564-A
Country	US
Kind code	A1
Filing date	Oct 15, 2015
Priority date	Nov 23, 2010
Publication date	Apr 14, 2016
Grant date	—

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

1 - 36 . (canceled)

37 . A method for producing a yogurt product comprising:
(a) treating a milk substrate with an enzyme having O-linked glycosidase activity and (b) fermenting the milk substrate, to produce a yogurt product that has increased gel firmness relative to a yogurt product produced with a comparable method but without the enzyme having O-linked glycosidase activity.

38 . The method of claim 37 , wherein step (a) is performed before or during step (b).

39 . The method of claim 37 , wherein the enzyme having O-linked glycosidase activity is selected from the group consisting of: 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.

40 . The method of claim 37 , wherein the milk substrate is selected from the group consisting of milk from animals and milk of plant origin.

41 . The method of claim 40 , wherein the milk from animals is from cows, sheep, ewes, goats, buffaloes, or camels.

42 . The method of claim 40 , wherein the milk of plant origin is soy milk, oak milk, rice milk, or almond milk.

43 . The method of claim 37 , wherein the fermenting is with lactic acid bacteria.

44 . The method of claim 37 , wherein the fermenting is with a microorganism that 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.

45 . The method of claim 37 , further comprising adding lactic acid bacteria to the milk substrate.

46 . The method of claim 45 , wherein 10 5 to 10 13 CFU/g of the lactic acid bacteria are added to the milk substrate.

47 . A yogurt product obtained by the method of claim 37 .

Assignees

• Chr Hansen As

Inventors

• Jacobsen Jonas
• Wind Sandra Lykke
• Qvist Karsten Bruun

Classifications

• A23C11/10

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

• A23L11/65

  Soy drinks · 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

• A23C9/123

  using only microorganisms of the genus lactobacteriaceae; Yoghurt (A23C9/13 takes precedence) · CPC title