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Including addition of enzyme, enzyme producing material, or microorganism

Subclass of:

426 - Food or edible material: processes, compositions, and products

426007000 - FERMENTATION PROCESSES

426034000 - Of milk or milk product

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426043000 Including addition of bacterial culture 63
Entries
DocumentTitleDate
20130059034POLYPEPTIDE SHAVING TRANSGALACTOSYLATING ACTIVITY - The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.03-07-2013
20120237635PASTEURISED AND FERMENTED DAIRY PRODUCT SUPPLEMENTED WITH CALCIUM AND VITAMIN D AND PROCEDURE FOR PREPARING SUCH PRODUCT - The present invention relates to a pasteurised and fermented dairy product characterised in that it includes the following amounts of calcium and vitamin D, for each 100 g of the product,—at least 320 mg of calcium and at least 4 μg of vitamin D, or—150 mg09-20-2012
20090196952"GLUTEN-FREE" BLU-VEINED DAIRY PRODUCTS INTENDED FOR PERSONS AFFECTED BY CELIAC DISEASE - The aim of the present invention is “gluten-free” spore or mildew cultures of the genus 08-06-2009
20120231117FOOD PRODUCTS HAVING IMPROVED HEAT STABILITY - The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymatic deamidation procedure, formulating the deamidated milk protein into a liquid food product, followed by either heat sterilization of the food product or concentration and spray drying of the food product into a powder. Also provided are products obtainable by the method.09-13-2012
20100112130 PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from 05-06-2010
20090297661Methods For Flavor Enhancement - The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage.12-03-2009
20110200708A COMPOSITION FOR ACTIVATING AND/OR STABILIZING MICRO-ORGANISMS - The present invention is in the field of production of fermented products. More in particular, it relates to improved compositions for making dairy products, in particular improved bulk starter inoculum compositions and improved bulk starters.08-18-2011
20080213428Cream cheese-like food and process for production thereof - Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth mouthfeel like cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth mouthfeel and a good flavor/taste can be produced readily by previously adjusting the soybean protein material to a pH falling within the neutral to alkaline range before reducing the moisture content of a product by reacting the soybean protein with a protease to prepare a soybean protein hydrolysate.09-04-2008
20080274233Method of manufacturing a cultured edible product comprising omega-3 polyunsaturated fatty acids and iron - The present invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated (ω-3 PUFA) fatty acids, such as fish-oil, and a source of iron which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the present invention, it was found that the aforementioned objective can be realised by employing a manufacturing process in which the oil is added after at least iron and some of the other ingredients of the edible product have been pre-blended, pasteurised or sterilised and fermented.11-06-2008
20080286412Enzyme Preparations Yielding a Clean Taste - The present invention describes a intracellular produced lactase, which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase.11-20-2008
20110014322TASTE AND FLAVOR MODULATION BY BIOTRANSFORMATION IN MILK PRODUCTS - The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.01-20-2011
20110206806Methods for Recovering Lactase Enzyme - This invention relates to methods of recovering lactase from a dairy fraction. The methods of the invention provide for retrieving and recycling lactase enzyme in a time-efficient and cost-efficient manner, such that the enzyme can be reused thereby lowering the overall costs of the process. Embodiments of the invention are directed to methods of recovering lactase from a dairy fraction such as membrane filtration and centrifugation processes.08-25-2011
20110142989Hydrolysed Casein Product Comprising Tripeptides IPP and/or VPP - Process for the preparation of a hydrolysed casein product comprising tripeptides VPP, IPP and /or LPP, wherein a substrate comprising casein or casein fragments is subjected to enzyme treatment wherein the enzyme is derived from 06-16-2011
20090136621PROCESS FOR PRODUCING FERMENTED MILK AND FERMENTED MILK - The present invention relates to a process for producing fermented milk, including adding to a fermented milk mix a starter in an amount of from 0.2 to 0.8% by weight with respect to the total amount of the fermented milk mix; reducing the dissolved oxygen concentration in said mix to 5 ppm or less; and conducting a fermentation after said addition of the starter and said reduction of the dissolved oxygen concentration.05-28-2009
20090186124FERMENTED FROZEN DESSERT - The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers.07-23-2009
20100266724METHOD FOR PRODUCING AN ACIDIFIED MILK DRINK - The present invention relates to a method for producing an acidified milk drink using an enzyme having phenoloxidase activity.10-21-2010
20110117243METHODS FOR REDUCING GLYCEMIC VALUE OF DAIRY COMPOSITIONS - The present invention relates to a process for the production of a dairy composition from a starting material containing lactose. The present invention also relates to the compositions produced by the process of the invention as well as the foods and drinks containing the compositions.05-19-2011
20110076359REMOVING GAS ADDITIVES FROM RAW MILK - According to one embodiment of the present invention, a milk processing system receives a mixture including milk and one or more gas additives. The system sonicates the mixture according to sonication settings selected to reduce the amount of gas in the milk. The sonication settings include a frequency, a power, and a predetermined amount of time.03-31-2011
20100021585High-Snf and/or Low-Fat Fermented Milk Excellent in Savor and Process for Production Thereof - The invention aims at broadly dividing the deteriorations in the savor and palatability of low-fat and high-SNF (solids-not-fat) food produced by adding skim milk powder to low-fat fermented milk into (a) one due to lowered milk fat content and (b) one due to the addition of skim milk powder in a high concentration and inhibiting each deterioration without any additive by a more natural method to improve the savor and palatability. The invention relates to a process for the production of fermented milk having an SNF content of 11% by weight or above and/or a milk fat content of 0.1 to 2.0% by weight which comprises adjusting the dissolved oxygen content of a raw material mixture for fermented milk at the initiation of fermentation to 5 ppm or below, adding a starter to the raw material mixture, and conducting the fermentation of the obtained mixture at 30 to 46° C.; and fermented milk produced by the process.01-28-2010
20110244076CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME NUTRITION OF SKIM MILK IN THE HUMAN DIET - Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet are disclosed. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A, D, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide and Nitrogen to reduce bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without pasteurization is also disclosed.10-06-2011
20110256266COMPOSITION FOR MAKING A DAIRY PRODUCT - The present invention relates to improved bulk starter cultures and their use in the manufacture of fermented products. The present invention also relates to methods for making the improved bulk starter cultures.10-20-2011
20090317514Process For Making A Shelf-Stable Milk Based Beverage Concentrate - A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.12-24-2009
20100297293METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF - The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat.11-25-2010
20100285175Method for Producing a Dairy Product - The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.11-11-2010
20110111091METHOD FOR PREPARING A LEAVEN FROM RAW MILK, LEAVEN OBTAINED BY MEANS OF THIS METHOD AND USE OF THIS LEAVEN FOR PRODUCING A MILK PRODUCT - A method, termed “bionative” method, for preparing a leaven, in which: a raw milk is selected from the group formed from raw milks of which the pH is capable of reaching, during a step of stabilising fermentation by acidifying lactic fermentation of the raw milk, at least one selection temperature, a value of 5.5 in more than 15 h, and a minimum value of 5.0 in less than 48 h, and then a raw milk-stabilising treatment is carried out. The treatment includes at least one step, termed stabilising fermentation step, of acidifying lactic fermentation of a fermentation medium, including a first stabilising fermentation step carried out using a fermentation medium including the raw milk, in which at least one stabilising fermentation step is interrupted when the pH of the fermentation medium reaches a value of between 4.9 and 6.0.05-12-2011
20100068340ICE-STRUCTURING PEPTIDES OF LACTIC ORIGIN - The present invention relates to the use of peptides of lactic origin as ice-structuring agents, to their use in the manufacture of frozen products, and to the frozen products comprising them.03-18-2010
20110189342HIGH-PURITY GALACTOOLIGOSACCHARIDES AND USES THEREOF - Disclosed herein are high-purity galactooligosaccharide compositions, methods of producing high-purity galactooligosaccharides, food products and method of preparing food products comprising a high-purity galactooligosaccharide composition.08-04-2011
20100255153PROCESS FOR MAKING A MILK-BASED PROTEIN HYDROLYSATE - The present invention relates to an enzymatic process for making a milk-based protein hydrolysate and use of such hydrolysate, e.g., in an infant formula composition.10-07-2010
20120040052REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF - A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk.02-16-2012
20120058224PRODUCT AND PROCESS FOR ITS PREPARATION - The invention relates to a low-energy, low-fat or fat-free, high-protein soured or unsoured product prepared by means of a crosslinking enzyme, and to a process for the preparation thereof.03-08-2012
20100297294Yogurt Compositions and Methods of Making - The invention relates to food products and to their methods of preparation. More particularly, the invention relates to cultured dairy products, especially cultured yogurt products and to their methods of preparation.11-25-2010
20110151055PROCESSED FOOD AND METHOD OF PRODUCING THE SAME - The present invention provides a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the lapse of time after cooking, and a method of producing the same. In producing a processed food by using a starch-containing raw material as a starting material, a deamidated milk raw material obtained by treating a milk material with a protein deamidase is employed as a starting material.06-23-2011
20130142904LACTOSE-REDUCED MILK-RELATED PRODUCT, AND A PROCESS AND MILK PROCESSING PLANT FOR ITS MANUFACTURE - The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method.06-06-2013

Patent applications in class Including addition of enzyme, enzyme producing material, or microorganism

Patent applications in all subclasses Including addition of enzyme, enzyme producing material, or microorganism