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1. 发明公开

EP1317186A1 IMPROVED BIOACTIVE WHEY PROTEIN HYDROLYSATE 有权
标题翻译： VERBESSERTES BIOAKTIVES MOLKEPROTEINHYDROLYSAT
公开(公告)号：EP1317186A1
公开(公告)日：2003-06-11
申请号：EP01970375.0
申请日：2001-09-11
申请人： NEW ZEALAND DAIRY BOARD
发明人： SCHLOTHAUER, Ralf-Christian , SCHOLLUM, Linda May , REID, Julian, Robert , HARVEY, Stephanie, Adele , CARR, Alistair , FANSHAWE, Rachel Lois
IPC分类号： A23J3/34
CPC分类号： A61K38/10 , A23J3/343 , A23L33/18 , A23V2002/00 , A61K38/018 , A61K38/06 , A61K38/08 , A23V2300/28
摘要： The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties.

2. 发明授权

EP1317186B1 IMPROVED BIOACTIVE WHEY PROTEIN HYDROLYSATE 有权
标题翻译：改进的生物活性乳清蛋白水解物
公开(公告)号：EP1317186B1
公开(公告)日：2011-01-12
申请号：EP01970375.0
申请日：2001-09-11
申请人： NEW ZEALAND DAIRY BOARD
发明人： SCHLOTHAUER, Ralf-Christian , SCHOLLUM, Linda, May , REID, Julian, Robert , HARVEY, Stephanie, Adele , CARR, Alistair , FANSHAWE, Rachel, Lois
IPC分类号： A23J3/34
CPC分类号： A61K38/10 , A23J3/343 , A23L33/18 , A23V2002/00 , A61K38/018 , A61K38/06 , A61K38/08 , A23V2300/28
摘要： The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties.

3. 发明授权

EP1383394B1 METHOD OF PREPARING SAVOURY-FLAVOURED PRODUCTS BY FERMENTATION OF PROTEINS 有权
标题翻译：用于生产PIKANT品尝产品经发酵蛋白的
公开(公告)号：EP1383394B1
公开(公告)日：2006-05-24
申请号：EP02764115.8
申请日：2002-04-19
申请人： NEW ZEALAND DAIRY BOARD
发明人： SCHLOTHAUER, Ralf-Christian , CARROLL, Tim , DAVEY, Graham Peter , CHAN, Jessie Rose
IPC分类号： A23J3/34 , A23C9/127 , A23C19/055 , A23C20/00 , A23J1/12 , A23J1/20 , A23L1/23 , A23C19/028
CPC分类号： A23C9/127 , A23J3/08 , A23J3/16 , A23J3/18 , A23L27/25
摘要： The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria - Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 5.5-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.

4. 发明授权

EP1087668B1 BIOACTIVE WHEY PROTEIN HYDROLYSATE 有权
标题翻译：生物活性乳清蛋白水解物
公开(公告)号：EP1087668B1
公开(公告)日：2004-09-15
申请号：EP99928257.7
申请日：1999-06-14
申请人： NEW ZEALAND DAIRY BOARD
发明人： SCHLOTHAUER, Ralf-Christian , SCHOLLUM, Linda, May , SINGH, Anne, Maria , REID, Julian, Robert
IPC分类号： A23J3/34
CPC分类号： A23J3/343
摘要： The invention relates to a partial hydrolysate of whey protein which contains bioactive peptides but does not have a bitter flavour. The hydrolysate is carried out using selective enzymes which produce the active peptides and is terminated at a degree of hydrolysis before substantial bitter flavours are created. There are also described novel peptides and a method of reducing systolic blood pressure through the administration of the peptides.

5. 发明公开

EP1383394A1 METHOD OF PREPARING SAVOURY-FLAVOURED PRODUCTS BY FERMENTATION OF PROTEINS 有权
标题翻译：通过发酵蛋白质制备香味产品的方法
公开(公告)号：EP1383394A1
公开(公告)日：2004-01-28
申请号：EP02764115.8
申请日：2002-04-19
申请人： New Zealand Dairy Board
发明人： SCHLOTHAUER, Ralf-Christian , CARROLL, Tim , DAVEY, Graham Peter , CHAN, Jessie Rose
IPC分类号： A23J3/34 , A23C9/127 , A23C19/055 , A23C20/00 , A23J1/12 , A23J1/20
CPC分类号： A23C9/127 , A23J3/08 , A23J3/16 , A23J3/18 , A23L27/25
摘要： The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria - Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 5.5-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.
摘要翻译：本发明的方法使用两种不同细菌菌株的组合从蛋白质来源产生可口调味产品。蛋白质来源可以是植物大豆，小麦或大米 - 但优选牛奶或乳清。第一种细菌菌株选自巨球菌属，微球菌属，肠球菌属，葡萄球菌属，短杆菌属，香根草杆菌属和棒杆菌属，优选大肠球菌属（Macrococcus caseolyticus）。第二种菌株选自乳酸菌 - 乳球菌，乳酸杆菌，片球菌或明串珠菌。蛋白质来源在高于蛋白质等电点的pH下用细菌发酵，优选在5.5-6.5的pH下发酵。咸味风味产品可与其他成分结合形成产品，如奶酪，蛋白质水凝胶，酸奶，奶油，蛋羹，酱汁和糖果产品。

6. 发明公开

EP1087668A1 BIOACTIVE WHEY PROTEIN HYDROLYSATE 有权
标题翻译：生物活性乳清蛋白水解物
公开(公告)号：EP1087668A1
公开(公告)日：2001-04-04
申请号：EP99928257.7
申请日：1999-06-14
申请人： NEW ZEALAND DAIRY BOARD
发明人： SCHLOTHAUER, Ralf-Christian , SCHOLLUM, Linda, May , SINGH, Anne, Maria , REID, Julian, Robert
IPC分类号： A23J3/34
CPC分类号： A23J3/343
摘要： The invention relates to a partial hydrolysate of whey protein which contains bioactive peptides but does not have a bitter flavour. The hydrolysate is carried out using selective enzymes which produce the active peptides and is terminated at a degree of hydrolysis before substantial bitter flavours are created. There are also described novel peptides and a method of reducing systolic blood pressure through the administration of the peptides.

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