DE69422502D1 - Verfahren zur herstellung eines essbaren, angesäuerten, auf milch basierten geles und verwendung davon - Google Patents
Verfahren zur herstellung eines essbaren, angesäuerten, auf milch basierten geles und verwendung davonInfo
- Publication number
- DE69422502D1 DE69422502D1 DE69422502T DE69422502T DE69422502D1 DE 69422502 D1 DE69422502 D1 DE 69422502D1 DE 69422502 T DE69422502 T DE 69422502T DE 69422502 T DE69422502 T DE 69422502T DE 69422502 D1 DE69422502 D1 DE 69422502D1
- Authority
- DE
- Germany
- Prior art keywords
- milk
- acidified
- edible
- producing
- based gel
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK93312A DK31293D0 (de) | 1993-03-19 | 1993-03-19 | |
PCT/DK1994/000109 WO1994021129A1 (en) | 1993-03-19 | 1994-03-18 | Method for production of an acidified edible gel on milk basis, and use of such gel |
Publications (2)
Publication Number | Publication Date |
---|---|
DE69422502D1 true DE69422502D1 (de) | 2000-02-10 |
DE69422502T2 DE69422502T2 (de) | 2000-07-06 |
Family
ID=8092140
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE69422502T Expired - Lifetime DE69422502T2 (de) | 1993-03-19 | 1994-03-18 | Verfahren zur herstellung eines essbaren, angesäuerten, auf milch basierten geles und verwendung davon |
Country Status (8)
Country | Link |
---|---|
EP (2) | EP0689383B1 (de) |
JP (1) | JP3483886B2 (de) |
AT (1) | ATE188345T1 (de) |
AU (1) | AU671206B2 (de) |
DE (1) | DE69422502T2 (de) |
DK (1) | DK31293D0 (de) |
ES (1) | ES2142939T3 (de) |
WO (1) | WO1994021129A1 (de) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3387267B2 (ja) * | 1994-10-26 | 2003-03-17 | 味の素株式会社 | トランスグルタミナーゼを用いるチーズの製造方法 |
AR003206A1 (es) * | 1995-08-08 | 1998-07-08 | Unilever Nv | Un procedimiento para la preparacion de un aderezo. |
JP2835940B2 (ja) * | 1995-08-29 | 1998-12-14 | カルピス株式会社 | 乳性蛋白質含有酸性飲料の製造方法 |
US6093424A (en) * | 1999-04-27 | 2000-07-25 | Kraft Foods, Inc. | Process for making cheese using transglutaminase and a non-rennet protease |
US6251445B1 (en) | 1999-05-19 | 2001-06-26 | Kraft Foods, Inc. | Method for producing enzyme-modified cheese flavorings |
US6224914B1 (en) | 1999-06-03 | 2001-05-01 | Kraft Foods, Inc. | Process for incorporating whey proteins into cheese using transglutaminase |
US6270814B1 (en) | 1999-06-03 | 2001-08-07 | Kraft Foods, Inc. | Incorporation of whey into process cheese |
AU776775B2 (en) | 1999-09-17 | 2004-09-23 | Ajinomoto Co., Inc. | Salting agent for food processing |
JP4096284B2 (ja) | 2000-08-31 | 2008-06-04 | 味の素株式会社 | チーズの収率向上方法 |
JP3951584B2 (ja) | 2000-10-10 | 2007-08-01 | 味の素株式会社 | 改質された原料乳の製造方法及びそれを用いた乳製品 |
US6416797B1 (en) | 2001-02-14 | 2002-07-09 | Kraft Foods Holdings, Inc. | Process for making a wheyless cream cheese using transglutaminase |
WO2003075668A1 (en) | 2002-03-04 | 2003-09-18 | Schreiber Foods, Inc. | Processed cheese with improved firmness using cross-linking enzymes |
US6861080B2 (en) | 2002-05-24 | 2005-03-01 | Kraft Foods Holdings, Inc. | Dairy products with reduced average particle size |
CA2616062A1 (en) | 2005-07-20 | 2007-01-25 | James S. Brophy | Modification of particle morphology to improve product functionality |
FI121451B (fi) * | 2005-09-02 | 2010-11-30 | Valio Oy | Menetelmä maitotuotteiden valmistamiseksi, näin saadut tuotteet ja niiden käyttö |
FI121161B (fi) | 2006-12-11 | 2010-08-13 | Valio Oy | Menetelmä vähäenergiaisen valmisteen rakenteen muokkaamiseksi |
WO2010103126A1 (en) | 2009-03-13 | 2010-09-16 | Chr. Hansen A/S | Method for producing an acidified milk product |
WO2014067933A1 (en) | 2012-10-31 | 2014-05-08 | C-Lecta Gmbh | Bioactive carrier preparation for enhanced safety in care products and food |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58149645A (ja) * | 1982-03-01 | 1983-09-06 | Ajinomoto Co Inc | ゲル化物の製造法 |
JPS626656A (ja) * | 1985-07-03 | 1987-01-13 | Fuji Oil Co Ltd | ハム類漬込用蛋白 |
JP2705024B2 (ja) * | 1987-07-02 | 1998-01-26 | マルハ株式会社 | 食品の製造法 |
JPS6434267A (en) * | 1987-07-28 | 1989-02-03 | Taiyo Fishery Co Ltd | Method for improving meat quality of fish |
JP2630829B2 (ja) * | 1988-11-14 | 1997-07-16 | 伊藤ハム株式会社 | 食肉製品の製造方法 |
JP2814533B2 (ja) * | 1989-03-29 | 1998-10-22 | 味の素株式会社 | 食肉挽き肉及び魚肉すり身並びに食肉挽き肉製品及び水産ねり製品の製造法 |
JPH0646926B2 (ja) * | 1989-08-24 | 1994-06-22 | 雪印乳業株式会社 | 低カロリー肉製品及びその製造方法 |
JP2833069B2 (ja) * | 1989-11-17 | 1998-12-09 | 味の素株式会社 | 改質乳タンパク質含有素材 |
DK41892D0 (de) * | 1992-03-27 | 1992-03-27 | Novo Nordisk As | |
DK31193D0 (de) * | 1993-03-19 | 1993-03-19 | Novo Nordisk As | |
JP3235278B2 (ja) * | 1993-07-02 | 2001-12-04 | 味の素株式会社 | 新規肉質改良剤および肉質改良方法 |
-
1993
- 1993-03-19 DK DK93312A patent/DK31293D0/da not_active Application Discontinuation
-
1994
- 1994-03-18 AU AU62823/94A patent/AU671206B2/en not_active Ceased
- 1994-03-18 EP EP94910359A patent/EP0689383B1/de not_active Expired - Lifetime
- 1994-03-18 DE DE69422502T patent/DE69422502T2/de not_active Expired - Lifetime
- 1994-03-18 AT AT94910359T patent/ATE188345T1/de not_active IP Right Cessation
- 1994-03-18 EP EP99111196A patent/EP0956778A1/de not_active Withdrawn
- 1994-03-18 JP JP52054194A patent/JP3483886B2/ja not_active Expired - Lifetime
- 1994-03-18 ES ES94910359T patent/ES2142939T3/es not_active Expired - Lifetime
- 1994-03-18 WO PCT/DK1994/000109 patent/WO1994021129A1/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
JP3483886B2 (ja) | 2004-01-06 |
ATE188345T1 (de) | 2000-01-15 |
EP0956778A1 (de) | 1999-11-17 |
WO1994021129A1 (en) | 1994-09-29 |
AU6282394A (en) | 1994-10-11 |
AU671206B2 (en) | 1996-08-15 |
DE69422502T2 (de) | 2000-07-06 |
JPH08507688A (ja) | 1996-08-20 |
EP0689383B1 (de) | 2000-01-05 |
ES2142939T3 (es) | 2000-05-01 |
DK31293D0 (de) | 1993-03-19 |
EP0689383A1 (de) | 1996-01-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE69422502D1 (de) | Verfahren zur herstellung eines essbaren, angesäuerten, auf milch basierten geles und verwendung davon | |
DE69422503D1 (de) | Verfahren zur herstellung eines nicht-gesauerten essbaren auf milch basiertem gels und verwendung davon | |
ATE28549T1 (de) | Verfahren zur herstellung von joghurt. | |
ATE238695T1 (de) | Mayonnaiseähnliches produkt und verfahren zur herstellung desselben | |
DE69200708D1 (de) | Verfahren zur Herstellung einer Sauermilch. | |
DE69518308T2 (de) | Produkt und verfahren zur herstellung von sukrosefreien milchschokoladen | |
UA29440C2 (uk) | Спосіб одержання сиру на основі молока, концентрованого ультрафільтруванням | |
DK398185D0 (da) | Pasteuriseret, hoejrenset faktor viii-praeparat og fremgangsmaade til fremstilling deraf | |
ATE42021T1 (de) | Verfahren zur herstellung einer frischkaese. | |
ATE173135T1 (de) | Milchsäureferment, und ihre verwendung zur herstellung von antidiarrhöeprodrukten | |
ATE276668T1 (de) | Mit eisen angereicherte sauermilchprodukte sowie verfahren zur herstellung derselben | |
ATE34650T1 (de) | Verfahren zur herstellung von produkten mit kaesegeschmack und die mittels dieses verfahrens hergestellten produkte. | |
DE59001934D1 (de) | Verfahren zur herstellung von tilsiter und kaese nach tilsiterart. | |
DE69003243D1 (de) | Verfahren zur kontinuierlichen herstellung von "cottage cheese" aus ultrafiltrierter milch. | |
DE3684130D1 (de) | Verfahren zur herstellung von gepressten kaesen aus nachgewaermtem bruch. | |
ATE155654T1 (de) | Gekühlte, pasteurisierte, streichfähige fleisch- oder fischmousse sowie verfahren zu ihrer herstellung | |
AU2363988A (en) | Cheese manufacture | |
ATE29948T1 (de) | Verfahren zur herstellung von gereiftem schmelzkaese. | |
ATE220295T1 (de) | Verfahren zur herstellung von käse oder eines käse-ähnliches produktes und auf diese weise hergestellter käse oder käse-ähnliches produkt | |
AT389427B (de) | Verfahren zur herstellung haltbarer, dehydrierter molkereiprodukte, naemlich butter und kaese | |
ATE141752T1 (de) | Nahrungsmittelersatz von sojabohnen und verfahren zur dessen herstellung | |
DE3676185D1 (de) | Verfahren zur herstellung von d-(-)-milchsaeure. | |
MX9704591A (es) | Queso con control para fundir. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
8364 | No opposition during term of opposition | ||
8327 | Change in the person/name/address of the patent owner |
Owner name: NOVOZYMES A/S, BAGSVAERD, DK |