DE69422502T2 - 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 davon

Info

Publication number
DE69422502T2
DE69422502T2 DE69422502T DE69422502T DE69422502T2 DE 69422502 T2 DE69422502 T2 DE 69422502T2 DE 69422502 T DE69422502 T DE 69422502T DE 69422502 T DE69422502 T DE 69422502T DE 69422502 T2 DE69422502 T2 DE 69422502T2
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
Application number
DE69422502T
Other languages
English (en)
Other versions
DE69422502D1 (de
Inventor
Gitte Budolfsen
Munk Nielsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
Original Assignee
Novo Nordisk AS
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 Novo Nordisk AS filed Critical Novo Nordisk AS
Publication of DE69422502D1 publication Critical patent/DE69422502D1/de
Application granted granted Critical
Publication of DE69422502T2 publication Critical patent/DE69422502T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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)
DE69422502T 1993-03-19 1994-03-18 Verfahren zur herstellung eines essbaren, angesäuerten, auf milch basierten geles und verwendung davon Expired - Lifetime DE69422502T2 (de)

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 DE69422502D1 (de) 2000-02-10
DE69422502T2 true 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) EP0956778A1 (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)

* Cited by examiner, † Cited by third party
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
AU2003213671A1 (en) 2002-03-04 2003-09-22 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
US20120045546A1 (en) 2009-03-13 2012-02-23 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)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
EP0689383A1 (de) 1996-01-03
JP3483886B2 (ja) 2004-01-06
DE69422502D1 (de) 2000-02-10
AU671206B2 (en) 1996-08-15
AU6282394A (en) 1994-10-11
ES2142939T3 (es) 2000-05-01
DK31293D0 (de) 1993-03-19
WO1994021129A1 (en) 1994-09-29
EP0956778A1 (de) 1999-11-17
ATE188345T1 (de) 2000-01-15
EP0689383B1 (de) 2000-01-05
JPH08507688A (ja) 1996-08-20

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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