ATE147586T1 - Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln - Google Patents

Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln

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Publication number
ATE147586T1
ATE147586T1 AT92905742T AT92905742T ATE147586T1 AT E147586 T1 ATE147586 T1 AT E147586T1 AT 92905742 T AT92905742 T AT 92905742T AT 92905742 T AT92905742 T AT 92905742T AT E147586 T1 ATE147586 T1 AT E147586T1
Authority
AT
Austria
Prior art keywords
isoelectric
protein
pct
coagulable
solution
Prior art date
Application number
AT92905742T
Other languages
English (en)
Inventor
Michele Allee De Dame-Cahagne
Pascale Mouret
Andre Frouin
Yves Audidier
Original Assignee
Bongrain Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9409507&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE147586(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Bongrain Sa filed Critical Bongrain Sa
Application granted granted Critical
Publication of ATE147586T1 publication Critical patent/ATE147586T1/de

Links

Classifications

    • 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 THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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 THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
AT92905742T 1991-02-08 1992-02-10 Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln ATE147586T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9101450A FR2672471B1 (fr) 1991-02-08 1991-02-08 Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins..

Publications (1)

Publication Number Publication Date
ATE147586T1 true ATE147586T1 (de) 1997-02-15

Family

ID=9409507

Family Applications (1)

Application Number Title Priority Date Filing Date
AT92905742T ATE147586T1 (de) 1991-02-08 1992-02-10 Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln

Country Status (10)

Country Link
US (1) US5358730A (de)
EP (1) EP0524298B2 (de)
JP (1) JP3210333B2 (de)
AT (1) ATE147586T1 (de)
AU (1) AU660964B2 (de)
DE (1) DE69216701T3 (de)
DK (1) DK0524298T3 (de)
ES (1) ES2098501T5 (de)
FR (1) FR2672471B1 (de)
WO (1) WO1992014367A1 (de)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0696426A1 (de) * 1994-08-13 1996-02-14 Societe Des Produits Nestle S.A. Verfahren zur Herstellung eines Texturgebendendem Mittels für Milchprodukte
AU709561B2 (en) * 1996-05-30 1999-09-02 Unilever Plc Water continuous dairy base product and process for preparing such product
US5773057A (en) 1996-06-26 1998-06-30 Swift-Eckrich, Inc. Low-fat ground meat products
AU747859B2 (en) * 1997-02-17 2002-05-23 Kiwitech Limited Gelling agents and gels containing them
US6610348B2 (en) * 1997-02-17 2003-08-26 Fonterra Tech Limited Gelling agents and gels containing them
FR2762479B1 (fr) * 1997-04-25 1999-06-04 Agronomique Inst Nat Rech Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
RU2134520C1 (ru) * 1998-07-16 1999-08-20 Андрейчук Василий Петрович Способ получения йодированного пищевого продукта
US6168819B1 (en) * 1999-04-06 2001-01-02 Kraft Foods, Inc. Cappuccino creamer with improved foaming characteristics
NZ511003A (en) * 2001-04-06 2003-06-30 Fonterra Tech Ltd preparing a fat containing stable dairy based food product such as cheese
EG23432A (de) 2001-12-17 2005-07-25 New Zealand Dairy Board
NL1033804C2 (nl) 2007-05-04 2008-11-06 Friesland Brands Bv Caloriearme melkproducten.
EP2931054A4 (de) 2012-12-13 2016-12-14 Johnson Ind Int Inc Verfahren und vorrichtungen zur herstellung von pasta-filata-käse
SG11201509175YA (en) * 2013-05-08 2015-12-30 Friesland Brands Bv Method for the preparation of a dairy gel by means of a high pressure treatment
AU2014354829B2 (en) 2013-11-27 2019-01-17 Tetra Laval Holdings & Finance S.A. Cheese-making methods and apparatuses
AU2015249886B2 (en) 2014-04-21 2018-12-06 Tetra Laval Holdings & Finance S.A. Continuous cooker stretcher and methods of use thereof
CA2977352C (en) 2015-02-20 2023-07-11 Peter F. Nelles Single auger extruder

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2055846B (en) * 1979-07-03 1983-02-23 Express Dairy Foods Process for lowering the gelling temperature of whey proteins obtained from milk
DK455986A (da) * 1986-09-24 1988-03-25 Apv Pasilac As Ostelignende produkt fremgangsmaade til dets fremstilling og anvendelse heraf
JPH0248218B2 (ja) * 1986-10-14 1990-10-24 Snow Brand Milk Prod Co Ltd Chiizukaadonochoseiho
FR2638063B1 (fr) * 1988-10-24 1992-01-03 Union Laitieren Normande Nouveaux produits alimentaires, a base de retentat d'ultrafiltration de lait et leur procede de preparation
US5217741A (en) * 1991-01-25 1993-06-08 Snow Brand Milk Products Co., Ltd. Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same

Also Published As

Publication number Publication date
EP0524298A1 (de) 1993-01-27
JP3210333B2 (ja) 2001-09-17
EP0524298B1 (de) 1997-01-15
US5358730A (en) 1994-10-25
ES2098501T3 (es) 1997-05-01
DE69216701D1 (de) 1997-02-27
ES2098501T5 (es) 2005-08-01
DE69216701T3 (de) 2005-10-13
DE69216701T2 (de) 1997-07-31
AU660964B2 (en) 1995-07-13
DK0524298T3 (da) 1997-07-07
FR2672471B1 (fr) 2000-12-01
EP0524298B2 (de) 2005-04-06
AU1353392A (en) 1992-09-15
FR2672471A1 (fr) 1992-08-14
JPH05506156A (ja) 1993-09-16
WO1992014367A1 (fr) 1992-09-03

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