HRP20170116T1 - Modificiranje arome bioobradom uz upotrebu bakterijskih sojeva koji daju miris vrhnja - Google Patents
Modificiranje arome bioobradom uz upotrebu bakterijskih sojeva koji daju miris vrhnja Download PDFInfo
- Publication number
- HRP20170116T1 HRP20170116T1 HRP20170116TT HRP20170116T HRP20170116T1 HR P20170116 T1 HRP20170116 T1 HR P20170116T1 HR P20170116T T HRP20170116T T HR P20170116TT HR P20170116 T HRP20170116 T HR P20170116T HR P20170116 T1 HRP20170116 T1 HR P20170116T1
- Authority
- HR
- Croatia
- Prior art keywords
- milk
- cncm
- deposited
- diacetylactis
- fact
- Prior art date
Links
- 241000894006 Bacteria Species 0.000 title claims 7
- 239000000796 flavoring agent Substances 0.000 title 2
- 238000010364 biochemical engineering Methods 0.000 title 1
- 235000019634 flavors Nutrition 0.000 title 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims 12
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 12
- 235000013336 milk Nutrition 0.000 claims 12
- 239000008267 milk Substances 0.000 claims 12
- 210000004080 milk Anatomy 0.000 claims 12
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims 12
- 238000000034 method Methods 0.000 claims 8
- 235000014048 cultured milk product Nutrition 0.000 claims 7
- 239000004310 lactic acid Substances 0.000 claims 6
- 235000014655 lactic acid Nutrition 0.000 claims 6
- 239000006071 cream Substances 0.000 claims 4
- MIMOQFCANZKFPQ-UHFFFAOYSA-N 3,4-dihydroxy-3,4-dimethylhexane-2,5-dione Chemical compound CC(=O)C(C)(O)C(C)(O)C(C)=O MIMOQFCANZKFPQ-UHFFFAOYSA-N 0.000 claims 2
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims 2
- 239000012141 concentrate Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims 1
- 108010059881 Lactase Proteins 0.000 claims 1
- 102000004882 Lipase Human genes 0.000 claims 1
- 108090001060 Lipase Proteins 0.000 claims 1
- 241000124008 Mammalia Species 0.000 claims 1
- 239000005862 Whey Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 108010005774 beta-Galactosidase Proteins 0.000 claims 1
- 235000015155 buttermilk Nutrition 0.000 claims 1
- 235000015140 cultured milk Nutrition 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 235000020201 recombined milk Nutrition 0.000 claims 1
- 235000020161 semi-skimmed milk Nutrition 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 claims 1
- 239000001509 sodium citrate Substances 0.000 claims 1
- 239000013589 supplement Substances 0.000 claims 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims 1
- 229940038773 trisodium citrate Drugs 0.000 claims 1
- 235000019871 vegetable fat Nutrition 0.000 claims 1
- 235000008939 whole milk Nutrition 0.000 claims 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
- C12P7/26—Ketones
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/139—Diacetylactis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Claims (15)
1. Mliječnokiselinska bakterija, naznačena time što je Lactococcus lactis subsp. lactis diacetilactis, deponirana kao CNCM No. 1-4404.
2. Mliječnokiselinska bakterija, naznačena time što je Lactococcus lactis subsp. lactis diacetilactis, deponirana kao CNCM No. 1-4405.
3. Postupak, namijenjen proizvodnji fermentiranog mliječnog proizvoda s u najmanju ruku mirisom i aromom vrhnja, naznačen time što obuhvaća:
– osiguravanje izvora mlijeka,
– izborno dodavanje citrata izvoru mlijeka kako bi se dobio izvor mlijeka s dodacima,
– dodavanje mlijeku ili izvoru mlijeka s dodacima bakterije Lactococcus lactis subsp. lactis diacetilactis, deponirane kao CNCM No. I-4404 ili Lactococcus lactis subsp. lactis diacetilactis, deponirane kao CNCM NO. I-4405 kako bi se dobila smjesa; i
– fermentiranje smjese kako bi se proizveo fermentirani mliječni proizvod.
4. Postupak u skladu s patentnim zahtjevima 3, naznačen time što dodatno obuhvaća koncentriranje fermentiranog mliječnog proizvoda i dobivanje koncentrata fermentiranog mliječnog proizvoda.
5. Postupak u skladu s bilo kojim od patentnih zahtjeva 3 ili 4, naznačen time što dodatno obuhvaća sušenje fermentiranog mliječnog proizvoda ili fermentiranog mliječnog koncentrata, uz dobivanje praha.
6. Postupak u skladu s bilo kojim od patentnih zahtjeva 3 do 5, naznačen time što se izvor mlijeka bira između najmanje jednog od punomasnog mlijeka, obranog mlijeka, poluobranog mlijeka, svježeg mlijeka, rekombiniranog mlijeka, vrhnja, mlaćenice, sirutke i mlijeka koje sadrži biljne masti.
7. Postupak u skladu s bilo kojim od patentnih zahtjeva 3 do 6, naznačen time što dodatno obuhvaća dodavanje najmanje jednog od enzima lipaze i enzima laktaze izvoru mlijeka.
8. Postupak u skladu s bilo kojim od patentnih zahtjeva 3 do 7, naznačen time što dodatno obuhvaća dodavanje fermacijskog sučimbenika izvoru mlijeka.
9. Postupak u skladu s bilo kojim od patentnih zahtjeva 3 do 8, naznačen time što se citrat, po mogućnosti trinatrijav citrat dodaje izvoru mlijeka, u količini od 0,01 do 5%, težinski.
10. Fermentirani mliječni proizvod s u najmanju ruku mirisom i aromom vrhnja, naznačen time što se može dobiti postupkom u skladu s bilo kojim od patentnih zahtjeva 3 do 9.
11. Proizvod namijenjen konzumaciji od strane sisavca, naznačen time što sadrži fermentirani mliječni proizvod u skladu s patentnim zahtjevom 10.
12. Prehrambeni proizvod, naznačen time što sadrži mliječnokiselinsku bakteriju, Lactococcus lactis subsp. lactis diacetilactis, deponiranu kao CNCM No. 1-4404 ili Lactococcus lactis subsp. lactis diacetilactis, deponiranu kao CNCM No. I-4405 i najmanje jedno od diacetila, acetoina i 3,4-dihidroksi-3, 4-dimetil-2,5-heksanediona.
13. Kultura, naznačena time što je čini mliječnokiselinska bakterija, Lactococcus lactis subsp. lactis diacetilactis, deponirana kao CNCM No. 1-4404 ili Lactococcus lactis subsp. lactis diacetilactis, deponirana kao CNCM No. I-4405.
14. Upotreba mliječnokiselinske bakterije, Lactococcus lactis subsp. lactis diacetilactis, deponirane kao CNCM No. I-4404 ili Lactococcus lactis subsp. lactis diacetilactis, deponirane kao CNCM No. 1-4405, naznačena time što je namijenjena tome da se izvoru mlijeka u najmanju ruku prida miris i aromu vrhnja.
15. Upotreba mliječnokiselinske bakterije, Lactococcus lactis subsp. lactis diacetilactis, deponirane kao CNCM No. I-4404 ili Lactococcus lactis subsp. lactis diacetilactis, deponirane kao CNCM No. I-4405, naznačena time što je namijenjena proizvodnji 3,4-dihidroksi-3,4-dimetil-2,5-heksanediona.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP10195848 | 2010-12-20 | ||
| PCT/EP2011/073490 WO2012085010A1 (en) | 2010-12-20 | 2011-12-20 | Flavour modulation by bio-processing using cream-flavour forming bacteria strains |
| EP11808199.1A EP2655598B1 (en) | 2010-12-20 | 2011-12-20 | Flavour modulation by bio-processing using cream-flavour forming bacteria strains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20170116T1 true HRP20170116T1 (hr) | 2017-03-24 |
Family
ID=43920928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20170116TT HRP20170116T1 (hr) | 2010-12-20 | 2017-01-24 | Modificiranje arome bioobradom uz upotrebu bakterijskih sojeva koji daju miris vrhnja |
Country Status (18)
| Country | Link |
|---|---|
| US (2) | US20130266689A1 (hr) |
| EP (1) | EP2655598B1 (hr) |
| CN (1) | CN103261402B (hr) |
| AU (1) | AU2011347349C1 (hr) |
| BR (1) | BR112013015320A2 (hr) |
| CA (1) | CA2821366C (hr) |
| CL (1) | CL2013001753A1 (hr) |
| ES (1) | ES2610103T3 (hr) |
| HR (1) | HRP20170116T1 (hr) |
| IL (1) | IL226464A0 (hr) |
| MX (1) | MX346593B (hr) |
| MY (1) | MY166975A (hr) |
| PL (1) | PL2655598T3 (hr) |
| PT (1) | PT2655598T (hr) |
| RU (1) | RU2593944C2 (hr) |
| SG (2) | SG10201509907UA (hr) |
| WO (1) | WO2012085010A1 (hr) |
| ZA (1) | ZA201305489B (hr) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014031842A1 (en) | 2012-08-22 | 2014-02-27 | Kraft Foods Group Brands Llc | Processed cheese with cultured dairy components and method of manufacturing |
| WO2017026481A1 (ja) * | 2015-08-10 | 2017-02-16 | 株式会社明治 | 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品 |
| GB2541247A (en) | 2015-08-14 | 2017-02-15 | Nec Corp | Communication system |
| CN109105491B (zh) * | 2018-09-12 | 2021-07-23 | 内蒙古农业大学 | 一株产黏产酪香味的乳酸乳球菌imau11823及其应用 |
| CN110959678A (zh) * | 2018-09-30 | 2020-04-07 | 新希望乳业股份有限公司 | 一种希腊发酵酸奶及其制备方法 |
| CN113755399B (zh) * | 2021-10-11 | 2023-01-17 | 上海应用技术大学 | 一种具有产香抑膻功能特性的菌种筛选方法及其应用 |
| MX2024006640A (es) * | 2021-12-09 | 2024-06-19 | Givaudan Sa | Composiciones saborizantes. |
| CN117491526A (zh) * | 2023-11-08 | 2024-02-02 | 山东哲成生物科技有限公司 | 一种果蔬汁乳酸发酵进程的监控方法 |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE70406T1 (de) * | 1987-05-14 | 1992-01-15 | Unilever Nv | Verwendung von diketonvorlaeufern in nahrungsmitteln. |
| JP2901008B2 (ja) * | 1989-11-28 | 1999-06-02 | 明治乳業株式会社 | 乳酸菌によるジアセチル、アセトイン発酵法 |
| TR200001952T2 (tr) * | 1997-12-29 | 2001-03-21 | Societe Des Produits Nestle S.A. | Mozarella türü bir peynirin üretimi. |
| KR100753012B1 (ko) * | 1999-08-03 | 2007-08-30 | 가부시키가이샤 야쿠루트 혼샤 | 발효유 음식품 및 그의 제조방법 |
| NZ523257A (en) | 2000-06-30 | 2004-06-25 | Nizo Food Res | Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| NZ511202A (en) | 2001-04-19 | 2002-11-26 | New Zealand Dairy Board | Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria |
| CN1735347A (zh) * | 2003-01-06 | 2006-02-15 | 荷兰联合利华有限公司 | 含有三肽vpp和/或ipp的发酵乳制品 |
| US7556833B2 (en) * | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
| CN1695469A (zh) * | 2005-05-17 | 2005-11-16 | 田星 | 一种风味益生发酵乳及其制作方法 |
| EP1915913B1 (en) * | 2006-10-23 | 2015-11-18 | Nestec S.A. | Taste and flavour modulation by biotransformation in milk products |
| BRPI0918736B1 (pt) * | 2008-09-29 | 2018-07-31 | Ajinomoto Co., Inc. | Método para produzir leite modificado. |
-
2011
- 2011-12-20 PT PT118081991T patent/PT2655598T/pt unknown
- 2011-12-20 WO PCT/EP2011/073490 patent/WO2012085010A1/en active Application Filing
- 2011-12-20 MX MX2013007181A patent/MX346593B/es active IP Right Grant
- 2011-12-20 CN CN201180061423.9A patent/CN103261402B/zh not_active Expired - Fee Related
- 2011-12-20 ES ES11808199.1T patent/ES2610103T3/es active Active
- 2011-12-20 SG SG10201509907UA patent/SG10201509907UA/en unknown
- 2011-12-20 PL PL11808199T patent/PL2655598T3/pl unknown
- 2011-12-20 US US13/995,431 patent/US20130266689A1/en not_active Abandoned
- 2011-12-20 SG SG2013039805A patent/SG190868A1/en unknown
- 2011-12-20 BR BR112013015320A patent/BR112013015320A2/pt not_active IP Right Cessation
- 2011-12-20 AU AU2011347349A patent/AU2011347349C1/en not_active Ceased
- 2011-12-20 CA CA2821366A patent/CA2821366C/en active Active
- 2011-12-20 MY MYPI2013700939A patent/MY166975A/en unknown
- 2011-12-20 RU RU2013133886/10A patent/RU2593944C2/ru active
- 2011-12-20 EP EP11808199.1A patent/EP2655598B1/en active Active
-
2013
- 2013-05-20 IL IL226464A patent/IL226464A0/en unknown
- 2013-06-17 CL CL2013001753A patent/CL2013001753A1/es unknown
- 2013-07-19 ZA ZA2013/05489A patent/ZA201305489B/en unknown
-
2017
- 2017-01-24 HR HRP20170116TT patent/HRP20170116T1/hr unknown
- 2017-07-03 US US15/640,665 patent/US10537116B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ZA201305489B (en) | 2015-01-28 |
| US20170295810A1 (en) | 2017-10-19 |
| EP2655598B1 (en) | 2016-11-23 |
| PT2655598T (pt) | 2017-02-14 |
| AU2011347349A1 (en) | 2013-06-13 |
| CA2821366C (en) | 2019-10-15 |
| CN103261402A (zh) | 2013-08-21 |
| US10537116B2 (en) | 2020-01-21 |
| CL2013001753A1 (es) | 2014-03-07 |
| SG10201509907UA (en) | 2016-01-28 |
| BR112013015320A2 (pt) | 2016-09-20 |
| PL2655598T3 (pl) | 2017-05-31 |
| US20130266689A1 (en) | 2013-10-10 |
| WO2012085010A1 (en) | 2012-06-28 |
| SG190868A1 (en) | 2013-07-31 |
| MY166975A (en) | 2018-07-27 |
| ES2610103T3 (es) | 2017-04-25 |
| RU2013133886A (ru) | 2015-01-27 |
| AU2011347349B2 (en) | 2017-05-04 |
| MX2013007181A (es) | 2013-08-01 |
| EP2655598A1 (en) | 2013-10-30 |
| CA2821366A1 (en) | 2012-06-28 |
| AU2011347349C1 (en) | 2017-08-31 |
| IL226464A0 (en) | 2013-07-31 |
| MX346593B (es) | 2017-03-24 |
| CN103261402B (zh) | 2015-10-07 |
| RU2593944C2 (ru) | 2016-08-10 |
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