CL2004000014A1 - Producto de leche fermentada que contiene una concentracion ipp equivalente de tripeptidos vpp y/o ipp de 145 um, que comprende 40 a 600 mmol/kg de k+ y/o 30 a 400 mmol/kg de ca2+ y/o 6 a 50 mmol/kg de mg2+ y proceso de elaboracion. - Google Patents

Producto de leche fermentada que contiene una concentracion ipp equivalente de tripeptidos vpp y/o ipp de 145 um, que comprende 40 a 600 mmol/kg de k+ y/o 30 a 400 mmol/kg de ca2+ y/o 6 a 50 mmol/kg de mg2+ y proceso de elaboracion.

Info

Publication number
CL2004000014A1
CL2004000014A1 CL200400014A CL2004000014A CL2004000014A1 CL 2004000014 A1 CL2004000014 A1 CL 2004000014A1 CL 200400014 A CL200400014 A CL 200400014A CL 2004000014 A CL2004000014 A CL 2004000014A CL 2004000014 A1 CL2004000014 A1 CL 2004000014A1
Authority
CL
Chile
Prior art keywords
mmol
ipp
vpp
product containing
fermented milk
Prior art date
Application number
CL200400014A
Other languages
English (en)
Spanish (es)
Inventor
Rene Bernardus Draaisma
Mettina Maria G Koning
Adrianus Marinus Ledeboer
Johannes Schalk
Original Assignee
Unilever Nv
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
Application filed by Unilever Nv filed Critical Unilever Nv
Publication of CL2004000014A1 publication Critical patent/CL2004000014A1/es

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; PREPARATION 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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
    • A23V2400/147—Helveticus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
CL200400014A 2003-01-06 2004-01-05 Producto de leche fermentada que contiene una concentracion ipp equivalente de tripeptidos vpp y/o ipp de 145 um, que comprende 40 a 600 mmol/kg de k+ y/o 30 a 400 mmol/kg de ca2+ y/o 6 a 50 mmol/kg de mg2+ y proceso de elaboracion. CL2004000014A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP03075017 2003-01-06

Publications (1)

Publication Number Publication Date
CL2004000014A1 true CL2004000014A1 (es) 2005-03-28

Family

ID=32695593

Family Applications (1)

Application Number Title Priority Date Filing Date
CL200400014A CL2004000014A1 (es) 2003-01-06 2004-01-05 Producto de leche fermentada que contiene una concentracion ipp equivalente de tripeptidos vpp y/o ipp de 145 um, que comprende 40 a 600 mmol/kg de k+ y/o 30 a 400 mmol/kg de ca2+ y/o 6 a 50 mmol/kg de mg2+ y proceso de elaboracion.

Country Status (14)

Country Link
US (1) US20060246178A1 (https=)
EP (1) EP1581062A1 (https=)
JP (1) JP2006512912A (https=)
CN (1) CN1735347A (https=)
AR (1) AR042703A1 (https=)
AU (1) AU2003296605B2 (https=)
BR (1) BR0316782A (https=)
CA (1) CA2509627A1 (https=)
CL (1) CL2004000014A1 (https=)
EA (1) EA200501093A1 (https=)
MX (1) MXPA05007267A (https=)
PL (1) PL378232A1 (https=)
WO (1) WO2004060073A1 (https=)
ZA (1) ZA200504572B (https=)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2004237455B2 (en) 2003-05-05 2007-08-02 Dsm Ip Assets B.V. Hydrolysed casein product comprising tripeptides IPP and/ or VPP
CN1976593B (zh) 2004-05-03 2013-03-27 科·汉森有限公司 一种乳糖酸高产率的酶工艺
AU2006239559B2 (en) * 2005-04-28 2010-09-02 Dsm Ip Assets B.V. Peptides having an ace inhibiting effect
AU2006239560B2 (en) * 2005-04-28 2010-03-25 Unilever Plc Peptides having an ace inhibiting effect
DE602006020977D1 (de) * 2006-02-20 2011-05-12 Gervais Danone Sa Neue Lactobacillus Helveticus Stämme
ATE423840T1 (de) * 2006-02-20 2009-03-15 Gervais Danone Sa Neue stämme von lactobacillus helveticus
ES2384096T3 (es) * 2006-02-20 2012-06-29 Compagnie Gervais Danone Cepas de Lactobacillus helveticus que no fermentan la lactosa
PT1820849E (pt) * 2006-02-20 2009-04-24 Gervais Danone Sa Novas estirpes de lactobacillus helveticus
FI122531B (fi) * 2009-09-30 2012-03-15 Valio Oy Juusto ja menetelmä sen valmistamiseksi
SG10201510018XA (en) * 2010-12-20 2016-01-28 Nestec Sa Flavour modulation by bio-processing using flavour forming bacteria strains
PH12013501024B1 (en) * 2010-12-20 2018-03-07 Socia‰Ta‰ Des Produits Nestla‰ S A Flavour modulation by bio-processing using cream-flavour forming bacteria strains
CN102948476A (zh) * 2012-11-19 2013-03-06 陕西科技大学 一种基于瑞士乳杆菌发酵的含ace抑制肽的羊乳饮料的制备方法
CN102960444A (zh) * 2012-11-19 2013-03-13 陕西科技大学 一种基于瑞士乳杆菌发酵的含ace抑制肽的羊奶的制备方法
CN103204909B (zh) * 2013-04-17 2014-09-03 苏州凯祥生物科技有限公司 一种抗高血压活性肽vppipp

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8703019A (nl) * 1987-12-14 1989-07-03 Nl Zuivelonderzoek Inst Werkwijze voor de bereiding van gefermenteerde melkprodukten.
US5130148A (en) * 1991-05-06 1992-07-14 Brown C Gordon Method of cheese manufacture
JP2782142B2 (ja) * 1992-07-23 1998-07-30 カルピス株式会社 アンジオテンシン変換酵素阻害剤及びその製造法
JP2824821B2 (ja) * 1993-11-04 1998-11-18 カルピス株式会社 乳酸菌及び発酵乳製品
JP3782837B2 (ja) 1995-04-10 2006-06-07 カルピス株式会社 血圧降下剤及びその製造法
JP3028411B2 (ja) 1997-09-26 2000-04-04 カルピス株式会社 トリペプチド高生産性ラクトバチルス・ヘルベチカス乳酸菌
US6475759B1 (en) * 1997-10-14 2002-11-05 Cargill, Inc. Low PH lactic acid fermentation
JP4371292B2 (ja) * 1999-01-11 2009-11-25 カルピス株式会社 アンジオテンシン変換酵素阻害ペプチド含有乳清の製造法
FI113741B (fi) * 1999-11-01 2004-06-15 Valio Oy Menetelmä verenpainetta alentavia peptidejä sisältävän tuotteen valmistamiseksi
US7323199B2 (en) * 2000-06-14 2008-01-29 Vrije Universiteit Brussel Method for the preparation of yoghurt and other fermented milk products
WO2002071854A1 (en) * 2001-03-09 2002-09-19 Unilever N.V. Fermented milk product
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
NZ537264A (en) * 2002-06-03 2006-09-29 Univ Bruxelles Culturing an exopolysaccharide-producing lactic acid bacterial strain in a medium comprising milk and lactalbumin hydrolysate, or milk and lactalbumin hydrolysate and at least one additional mono-or disaccharide

Also Published As

Publication number Publication date
EA200501093A1 (ru) 2005-12-29
BR0316782A (pt) 2005-11-01
AU2003296605A1 (en) 2004-07-29
JP2006512912A (ja) 2006-04-20
EP1581062A1 (en) 2005-10-05
CA2509627A1 (en) 2004-07-22
ZA200504572B (en) 2006-08-30
US20060246178A1 (en) 2006-11-02
PL378232A1 (pl) 2006-03-20
CN1735347A (zh) 2006-02-15
MXPA05007267A (es) 2005-09-08
AU2003296605B2 (en) 2007-06-28
AR042703A1 (es) 2005-06-29
WO2004060073A1 (en) 2004-07-22

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