公开(公告)号：US20170112169A1

公开(公告)日：2017-04-27

申请号：US15216746

申请日：2016-07-22

Applicant: SDIC Zhonglu Fruit Juice Co., Ltd.

Inventor： Jiming Zhang ,  Sixin Wang ,  Chuanzhu Leng ,  Xinfei Song ,  Nan Jiang ,  Ying Wang ,  Ying Yu ,  Yajun Sun ,  Rui Huang ,  Qingshan Zhang ,  Yaxu Yang ,  Xihong Li

IPC: A23L2/84 ,  A23L2/38 ,  A23L2/74 ,  A23L2/46 ,  A23L29/00 ,  A23L2/04

CPC classification number: A23L2/84 ,  A23L2/04 ,  A23L2/382 ,  A23L2/46 ,  A23L2/74 ,  A23L29/06 ,  A23V2002/00

Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.

公开(公告)号：US09260680B2

公开(公告)日：2016-02-16

申请号：US11666718

申请日：2005-11-10

Applicant: Ralf Pasternack ,  Stefan Marx ,  Dominik Jordan

Inventor： Ralf Pasternack ,  Stefan Marx ,  Dominik Jordan

IPC: A23L2/84 ,  C12C5/00 ,  A23L1/015 ,  A23L1/30 ,  C12C12/00

CPC classification number: C12C5/004 ,  A23L2/84 ,  A23L5/25 ,  A23L33/135 ,  C12C12/00 ,  C12Y101/03005 ,  C12Y110/03002 ,  C12Y111/01007 ,  C12Y114/18001 ,  C12Y203/02013 ,  C12Y503/04001

Abstract: A process for the preparation of a beverage, a beverage base, a beverage concentrate or a beverage additive having a reduced prolamin content from prolamin-containing raw materials, comprising the following steps: a) contacting the beverage or a precursor of the beverage with cross-linking enzymes to obtain modified prolamin; b) removing the modified prolamin at least partially.

Abstract translation: 一种用于制备饮酒，饮料基料，饮料浓缩物或具有从含醇溶蛋白原料中降低的醇溶蛋白含量的饮料添加剂的方法，包括以下步骤：a）使饮料或饮料的前体与十字 连接酶获得改性醇溶蛋白; b）至少部分地去除改性的醇溶醇。

公开(公告)号：US20150307823A1

公开(公告)日：2015-10-29

申请号：US14650449

申请日：2013-12-10

Applicant: DSM IP ASSETS B.V.

Inventor： Johanna Henrica Gerdina Maria MUTSAERS ,  Luppo EDENS ,  Wilbert Herman Marie HEIJNE

IPC: C12H1/00 ,  C12G1/022 ,  C12C11/00 ,  A23L2/84 ,  C12C5/00

CPC classification number: C12H1/003 ,  A23L2/84 ,  A23V2002/00 ,  C12C5/004 ,  C12C11/003 ,  C12G1/0203 ,  C12Y110/03002 ,  C12Y304/21026

Abstract: The present invention relates to a process for the preparation of a beverage comprising adding a proline-specific protease and a polyphenoloxidase to the beverage, and preparing the beverage, and a beverage obtainable by the process of the present invention.

Abstract translation: 本发明涉及一种制备饮料的方法，包括向饮料中加入脯氨酸特异性蛋白酶和多酚氧化酶，以及制备饮料，以及可通过本发明的方法获得的饮料。

公开(公告)号：US20130156890A1

公开(公告)日：2013-06-20

申请号：US13820643

申请日：2011-09-22

Applicant: Aindrila Dasgupta ,  Pooja Ashok ,  Hans Peter Heldt-Hansen

Inventor： Aindrila Dasgupta ,  Pooja Ashok ,  Hans Peter Heldt-Hansen

IPC: A23L2/84

CPC classification number: A23L2/84 ,  A23L2/04 ,  A23L2/72 ,  C12Y301/01006 ,  C12Y301/01011 ,  C12Y302/01015 ,  C12Y302/01055 ,  C12Y302/01099 ,  C12Y402/0201

Abstract: The present invention describes a method of improving the mashing process in the production of clarified juice from a plant material comprising: providing a plant material; crushing and/or chopping and/or slicing the plant material into smaller pieces; contacting the smaller pieces with a pectinase activity and a rhamnogalacturonan acetyl esterase (RGAE) activity and clarifying the juice. Further contacting the said plant material with arabinanase activity is provided. In another aspect, use of combination of pectinase activity, RGAE activity and arabinanase activity in the production of juice from a plant material is described.

Abstract translation: 本发明描述了一种改善从植物材料生产澄清汁中的糖化过程的方法，包括：提供植物材料; 将植物材料破碎和/或切碎和/或切片成更小的块; 使较小的片段与果胶酶活性和鼠李糖聚半乳糖醛酸乙酰酯酶（RGAE）活性接触并澄清果汁。 提供了进一步使所述植物材料与阿拉伯聚糖酶活性接触。 另一方面，描述了从植物材料生产果汁中使用果胶酶活性，RGAE活性和阿拉伯聚糖酶活性的组合。

公开(公告)号：US20120141628A1

公开(公告)日：2012-06-07

申请号：US13349930

申请日：2012-01-13

Applicant: Michel LOPEZ ,  Luppo Edens

Inventor： Michel LOPEZ ,  Luppo Edens

IPC: C12H1/15 ,  C12G1/00 ,  A23L2/02 ,  C12N9/62 ,  C12N1/15 ,  C12N15/63 ,  C12N1/21 ,  C12N1/19 ,  C12N5/10 ,  A23L2/84 ,  C12N15/57

CPC classification number: A23J3/344 ,  A23J3/16 ,  A23J3/343 ,  A23J3/346 ,  A23L2/02 ,  A23L2/84 ,  A23L33/18 ,  A23L33/40 ,  C12H1/003 ,  C12N9/62 ,  C12Q1/37 ,  G01N33/56961 ,  G01N33/573 ,  G01N2333/38

Abstract: The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of an prolyl-specific endoprotease and to new beverages obtainable by the method according to the invention. It also relates to new endoproteases. Sequence information of a genomic DNA, cDNA as well as protein sequences.

Abstract translation: 本发明涉及通过添加脯氨酰特异性内切蛋白酶来预防或减少饮料中的雾度的方法以及通过本发明的方法获得的新饮料。 它还涉及新的内切蛋白酶。 基因组DNA，cDNA以及蛋白质序列的序列信息。

公开(公告)号：US07255888B2

公开(公告)日：2007-08-14

申请号：US11287235

申请日：2005-11-28

Applicant: Tomohiro Sakamoto ,  Nami Nakamura ,  Tomohiro Kodera ,  Noriki Nio ,  Noriaki Yamada ,  Hidehiko Wakabayashi

Inventor： Tomohiro Sakamoto ,  Nami Nakamura ,  Tomohiro Kodera ,  Noriki Nio ,  Noriaki Yamada ,  Hidehiko Wakabayashi

IPC: A23L1/48 ,  A23L2/84 ,  C12N9/62 ,  C12N15/57 ,  C12N15/79

CPC classification number: C12N9/62 ,  A23J3/34 ,  C12N9/52 ,  C12N9/60 ,  C12Y304/11

Abstract: The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.

Abstract translation: 本发明公开了一种生产具有改善的味道和/或风味的食品和/或饮料的方法，包括任选地在蛋白酶共存下使蛋白质材料上的微生物氨基肽酶反应，其中所述氨基肽酶具有以下性质：（a ）具有催化从肽和/或蛋白质的N末端特异性释放谷氨酸和天冬氨酸的反应的活性; （b）与最适pH下的活性相比，在pH6.0-9.0时具有50％以上的活性; （c）与未加热的酶的活性相比，在25-60℃，pH7.5加热30分钟后具有40％或更高的活性; （d）通过SDS-PAGE测量的分子量为约40-60kD，通过天然PAGE测量为约300-480kD; （e）氨基肽酶对Glu-Glu二肽的水解活性为5U / mg以上，优选为10U / mg以上。

公开(公告)号：US5882911A

公开(公告)日：1999-03-16

申请号：US102433

申请日：1998-06-22

Applicant: Lene Venke Kofod ,  Lene Nonboe Andersen ,  Henrik Dalb.o slashed.ge ,  Markus Sakari Kauppinen ,  Stephan Christgau ,  Hans Peter Heldt-Hansen ,  Claus Christophersen ,  Per Munk Nielsen ,  Alphons Gerard Joseph Voragen ,  Hendrik Arie Schols

Inventor： Lene Venke Kofod ,  Lene Nonboe Andersen ,  Henrik Dalb.o slashed.ge ,  Markus Sakari Kauppinen ,  Stephan Christgau ,  Hans Peter Heldt-Hansen ,  Claus Christophersen ,  Per Munk Nielsen ,  Alphons Gerard Joseph Voragen ,  Hendrik Arie Schols

IPC: A23K20/189 ,  A23L2/84 ,  A23L29/00 ,  C12N9/24 ,  C12N9/26 ,  C12N15/09 ,  C12N15/56 ,  C12R1/66 ,  C13B10/08 ,  C13K13/00 ,  C07H21/04 ,  C12N1/14 ,  C12N15/00

CPC classification number: C13B10/083 ,  A23K20/189 ,  A23L2/84 ,  A23L29/06 ,  C12N9/2402 ,  C12Y302/01171 ,  C13K13/00

Abstract: The present invention relates to DNA sequences encoding a rhamnogalacturonase which comprises(a) the DNA sequence of nucleotides 64-1587 of SEQ ID NO:1;(b) a DNA sequence which hybridizes to the same probe as nucleotides 64-1587 of SEQ ID NO:1 under conditions of presoaking in 5.times.SSC and prehybridizing for 1 hour at -40.degree. C. in a solution of 5.times.SSC, 5.times.Denhardt's solution, 50 mM sodium phosphate, pH 6.8, and 50 mg of denatured sonicated calf thymus DNA, followed by hybridization in the same solution supplemented with 50 .mu.Ci 32-P-dCTP labelled probe for 18 h at -40.degree. C., followed by washing three times in 2.times.SSC, 0.2% SDS at 40.degree. C. for 30 minutes; or(c) a DNA sequence encoding an amino acid sequence having amino acids 20-527 of the sequence of SEQ ID NO;2.

Abstract translation: 本发明涉及编码鼠李糖半乳糖醛酸酶的DNA序列，其包含（a）SEQ ID NO：1的核苷酸64-1587的DNA序列; （b）在5×SSC中预浸泡的条件下，在-40℃下在5×SSC，5×丹登溶液50μl的溶液中预杂交1小时，与SEQ ID NO：1的核苷酸64-1587相同的探针杂交的DNA序列 mM磷酸钠，pH 6.8和50mg变性超声小牛胸腺DNA，然后在补充有50μCi32-P-dCTP标记的探针的相同溶液中在-40℃下杂交18小时，然后洗涤三次 次，2xSSC，0.2％SDS，40℃30分钟; 或（c）编码具有SEQ ID NO：2的序列的氨基酸20-527的氨基酸序列的DNA序列。

公开(公告)号：US5738887A

公开(公告)日：1998-04-14

申请号：US726011

申请日：1996-10-04

Applicant: Wencai Wu

Inventor： Wencai Wu

IPC: A23F3/10 ,  A23L2/02 ,  A23L2/50 ,  A23L2/84 ,  A23L25/00

CPC classification number: A23F3/10 ,  A23L2/02 ,  A23L2/50 ,  A23L2/84 ,  A23L25/40

Abstract: This invention relates to a process for preparing juice or protein emulsion from vegetable and/or its fruit by using a multi-enzyme system to hydrolyze the material. The multi-enzyme system comprises proteases, amylases, pectases, cellulases, hemicellulases and lysozyme, and may further comprise a supplementary enzyme. According to the invention, an ultrasonication may also be employed during the sterilization.

Abstract translation: 本发明涉及一种通过使用多酶体系来水解材料从蔬菜和/或其果实制备果汁或蛋白质乳液的方法。 多酶系统包括蛋白酶，淀粉酶，果胶酶，纤维素酶，半纤维素酶和溶菌酶，并且还可以包含补充酶。 根据本发明，在灭菌过程中也可以采用超声波处理。

公开(公告)号：US5180672A

公开(公告)日：1993-01-19

申请号：US653709

申请日：1991-02-06

Applicant: Homare Itoh ,  Takashi Shin ,  Takahisa Yajima ,  Shigeki Fukuyasu

Inventor： Homare Itoh ,  Takashi Shin ,  Takahisa Yajima ,  Shigeki Fukuyasu

IPC: A23C9/12 ,  A23L2/84 ,  A23L3/3436 ,  A23L3/3571 ,  A23L5/20 ,  C12N9/02 ,  C12R1/645

CPC classification number: C12Y110/03003 ,  A23L3/3571 ,  C12N9/0063 ,  Y10S435/822

Abstract: An ascorbate oxidase having an optimum pH range of 3.5-4.5 is isolated from Acremonium sp. Hi-25 BP-3124. The ascorbate oxidase is used in foods or drinks to oxidize ascorbate to prevent damage to the foods or drinks by oxidation.

公开(公告)号：US4957749A

公开(公告)日：1990-09-18

申请号：US863269

申请日：1986-05-14

Applicant: Jean-Paul Prieels ,  Charles Maschelein ,  Marc Heilporn

Inventor： Jean-Paul Prieels ,  Charles Maschelein ,  Marc Heilporn

IPC: A23C9/152 ,  A23C9/12 ,  A23F5/16 ,  A23G4/00 ,  A23L2/02 ,  A23L2/84 ,  A23L3/34 ,  A23L3/3436 ,  A23L5/20 ,  A23L27/60 ,  A23L29/00 ,  A61K8/36 ,  A61K8/362 ,  A61K8/365 ,  A61K8/60 ,  A61K8/66 ,  A61Q11/00 ,  C12H1/00 ,  C12H1/15

CPC classification number: C12Y101/03004 ,  A23C9/1213 ,  A23F5/163 ,  A23L2/84 ,  A23L27/60 ,  A23L5/25 ,  A61K8/66 ,  A61Q11/00 ,  C12H1/003 ,  C12Y111/01006 ,  C12Y115/01001 ,  A61K2800/522

Abstract: The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme composition containing an oxidase and its substrate, catalase and superoxide dismutase.

Abstract translation: 本发明涉及从能够通过氧化降解的食品材料中去除分子和自由基氧的方法。 本发明通过掺入含有氧化酶及其底物，过氧化氢酶和超氧化物歧化酶的酶组合物的食品材料来实现。