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    Method for producing galactooligosaccharides
    2.
    发明授权
    Method for producing galactooligosaccharides 有权

    公开(公告)号：US12043855B2

    公开(公告)日：2024-07-23

    申请号：US17834149

    申请日：2022-06-07

    Applicant: DMK Deutsches Milchkontor GmbH

    Inventor： Sven-Rainer Döring ,  Marco Steffens

    IPC: C12P19/14 ,  A23C9/12 ,  A23C21/02 ,  C08B37/00 ,  C12N9/38 ,  C12P19/00

    CPC classification number: C12P19/14 ,  A23C21/023 ,  C08B37/0036 ,  C12P19/00 ,  A23C9/1206 ,  C12N9/2471

    Abstract: Suggested is method for producing galactooligosaccharides, comprising the following steps:



    (i) Providing an aqueous milk sugar solution;
    (ii) Sterilising the milk sugar solution;
    (iii) Performing a transgalactosilation of the milk sugars present in the sterilised milk sugar solution of step (ii) by adding at least one beta-galactosidase within its optimum temperature and pH value intervals for a period of at least 30 minutes, obtaining a reaction mixture;
    (iv) Inhibiting the enzyme mass in the reaction mixture of step (iii), and
    (v) Confectioning the reaction mixture of step (iv),
    Wherein
    (a) The enzyme mass is wholly or partly inhibited by setting a pH value outside the activity optimum of the enzymes;
    (b) The reaction mixture, together with the inhibited enzyme mass, is subjected to filtration, obtaining a retentate (R1) and a permeate (P1);
    (c) The inhibited amount of enzymes is separated as a retentate (R1) and is fed back to step (iii); and
    (d) The permeate (P2) containing the galactooligosaccharides is passed on to step (v).

    Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels
    4.
    发明申请
    Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels 审中-公开
    含有半乳糖和乳糖含量降低的奶酪产品

    公开(公告)号：US20090297660A1

    公开(公告)日：2009-12-03

    申请号：US12131491

    申请日：2008-06-02

    Applicant: Richard Stuart Silver ,  Isabelle Marie-Francoise Laye ,  Ana Patricia Rodriguez

    Inventor： Richard Stuart Silver ,  Isabelle Marie-Francoise Laye ,  Ana Patricia Rodriguez

    IPC: A23C19/02 ,  A23C19/00

    CPC classification number: C12Y302/01023 ,  A23C19/0328 ,  A23C19/08 ,  A23C19/082 ,  A23C19/084 ,  A23C21/023 ,  A23L33/21

    Abstract: The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing dairy substrates are contacted with lactase enzyme(s) having hydrolytic and trans-galactosylation activities effective for converting at least 20 percent of the lactose in the dairy substrate to galacto-oligosaccharides. The enzyme-treated dairy substrate is then processed into galacto-oligosaccharide containing cream cheese products having reduced lactose levels. The cream cheese products provided herein have excellent nutritional and organoleptic properties.

    Abstract translation: 本文所述的方法涉及含有低聚半乳糖并具有显着降低的乳糖水平的奶油干酪产品。 更具体地，含乳糖的乳制品底物与具有水解和反式 - 半乳糖基化活性的乳糖酶接触，其有效地将乳品底物中至少20％的乳糖转化为低聚半乳糖。 然后将经酶处理的乳品基质加工成具有降低的乳糖水平的含低聚半乳糖的奶油干酪产品。 本文提供的奶油干酪产品具有优异的营养和感官特性。

    Liquid Milk-Substituting Food Concentrate, Methods for the Preparation Thereof and Food Prepared Therewith
    5.
    发明申请
    Liquid Milk-Substituting Food Concentrate, Methods for the Preparation Thereof and Food Prepared Therewith 审中-公开
    液体乳替代食品浓缩物，其制备方法和食品制备

    公开(公告)号：US20080107767A1

    公开(公告)日：2008-05-08

    申请号：US10561501

    申请日：2004-06-17

    Applicant: Ulco Hueting

    Inventor： Ulco Hueting

    IPC: A23C21/02 ,  A23K1/18 ,  A23L1/302

    CPC classification number: A23C21/10 ,  A23C21/023 ,  A23C21/026 ,  A23C21/08 ,  A23K10/16 ,  A23K10/28 ,  A23K20/105 ,  A23K50/60 ,  Y02P60/875

    Abstract: The present invention relates to a liquid milk-substituting food concentrate based on milk whey and/or derivatives derived therefrom and to methods for the preparation thereof, which concentrate can inter alia be very suitably used for the preparation of calf milk which has a good storage stability and which can obviate many of the drawbacks of conventional calf milk. In a liquid milk-substituting food concentrate based on milk whey according to the invention, lactose has been converted for more than 25% by conversions comprising at least a lactic acid fermentation. Further, the food concentrate comprises one or more organic acids other than lactic acid which have been added in a ratio of organic acid:lactic acid of 1:30 to 8:1.

    Abstract translation: 本发明涉及一种基于乳清和/或由其衍生的衍生物的液体乳替代食物浓缩物及其制备方法，该浓缩物可特别适用于制备具有良好储存的小牛奶 稳定性，并且可以消除常规小牛奶的许多缺点。 在根据本发明的基于乳清的液体乳替代食物浓缩物中，通过至少包含乳酸发酵的转化已将乳糖转化为超过25％。 此外，食品浓缩物包含一种或多种除乳酸之外的有机酸，其以有机酸：乳酸的比例加入为1:30至8:1。

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