DK0966887T3 - Ostevalleprotein med forbedret tekstur, fremgangsmåde til fremstilling af samme og anvendelse deraf - Google Patents

Ostevalleprotein med forbedret tekstur, fremgangsmåde til fremstilling af samme og anvendelse deraf

Info

Publication number
DK0966887T3
DK0966887T3 DK99112119T DK99112119T DK0966887T3 DK 0966887 T3 DK0966887 T3 DK 0966887T3 DK 99112119 T DK99112119 T DK 99112119T DK 99112119 T DK99112119 T DK 99112119T DK 0966887 T3 DK0966887 T3 DK 0966887T3
Authority
DK
Denmark
Prior art keywords
making
same
whey protein
cheese whey
improved texture
Prior art date
Application number
DK99112119T
Other languages
English (en)
Inventor
Takahiko Soeda
Original Assignee
Ajinomoto Kk
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 Ajinomoto Kk filed Critical Ajinomoto Kk
Application granted granted Critical
Publication of DK0966887T3 publication Critical patent/DK0966887T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • 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
    • A23C9/13—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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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
    • A23J3/08—Dairy proteins
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Dairy Products (AREA)
DK99112119T 1998-06-24 1999-06-23 Ostevalleprotein med forbedret tekstur, fremgangsmåde til fremstilling af samme og anvendelse deraf DK0966887T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP17698898A JP3733748B2 (ja) 1998-06-24 1998-06-24 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用

Publications (1)

Publication Number Publication Date
DK0966887T3 true DK0966887T3 (da) 2003-05-05

Family

ID=16023230

Family Applications (1)

Application Number Title Priority Date Filing Date
DK99112119T DK0966887T3 (da) 1998-06-24 1999-06-23 Ostevalleprotein med forbedret tekstur, fremgangsmåde til fremstilling af samme og anvendelse deraf

Country Status (10)

Country Link
US (1) US20010053398A1 (da)
EP (1) EP0966887B1 (da)
JP (1) JP3733748B2 (da)
CN (1) CN1135068C (da)
AU (1) AU770912B2 (da)
BR (1) BR9902614A (da)
CA (1) CA2276089A1 (da)
DE (1) DE69906624T2 (da)
DK (1) DK0966887T3 (da)
NZ (1) NZ336263A (da)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10046605A1 (de) 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
EP1371734B1 (en) * 2001-02-27 2013-08-14 Amano Enzyme Inc. Method of deamidation of milk protein and method of denaturation of milk protein
US7579029B2 (en) 2001-04-09 2009-08-25 Kraft Foods Global Brands Llc Process for incorporating whey proteins into foodstuffs
DK1249176T3 (da) * 2001-04-09 2006-03-27 Kraft Foods R & D Inc Fremgangsmåde til inkorporering af valleprotein i levnedsmidler
CN1283168C (zh) 2001-11-06 2006-11-08 诺维信北美公司 发泡性改进的改性乳清蛋白组合物
ES2223227B1 (es) * 2002-05-31 2006-04-16 Consejo Sup. Investig. Cientificas Secuencia de nucleotidos de maiz codificante de una proteina con actividad transglutaminasa, y su uso.
EP2274988A3 (en) * 2003-10-30 2011-03-30 Arla Foods Amba Stabilisers useful in low fat spread production
AU2005244349B2 (en) * 2004-05-10 2010-04-29 Ajinomoto Co., Inc. Method of producing yogurt
FR2892269B1 (fr) * 2005-10-26 2007-12-21 Gervais Danone Sa Ptoduit laitier frais microfoisonne et procede de preparation
DE602007012426D1 (de) * 2006-04-18 2011-03-24 Ajinomoto Kk Verfahren zur herstellung gerührter mit molkenproteinen angereicherter sauermilch
AT504340B8 (de) * 2006-10-13 2008-09-15 Resama Gmbh Verfahren zur herstellung von insbesondere tiefgekühlter, portionierter brei- und püreekost
JP4431181B2 (ja) 2008-03-04 2010-03-10 森永乳業株式会社 ホエイ蛋白質の改質方法
CN101361532B (zh) * 2008-09-11 2011-01-26 江南大学 一种复合蛋白起泡剂的制备方法
FI123158B (fi) * 2009-05-04 2012-11-30 Valio Oy Maitoproteiinituote ja menetelmä sen valmistamiseksi
FI126431B (fi) 2011-06-16 2016-11-30 Valio Oy Juusto ja sen valmistus
CN102669722B (zh) * 2012-04-24 2014-12-03 苏州欧福蛋业有限公司 一种高打发鸡蛋白液的制备方法
JP6301577B2 (ja) * 2012-09-03 2018-03-28 月島食品工業株式会社 焼き菓子の製造方法
FI127641B (en) 2014-05-30 2018-11-15 Valio Oy Milk-based mousse and method for its preparation
CN104000004B (zh) * 2014-06-10 2015-12-30 吉林大学 一种含矿物质的乳清蛋白纳米微粒的制备方法
CN104782878A (zh) * 2015-05-06 2015-07-22 东北农业大学 一种酶法改性乳清蛋白可溶性聚合物的制备方法
CN109303286A (zh) * 2018-11-28 2019-02-05 湖北神丹健康食品有限公司 一种咸蛋黄味胶原茶碗蒸及其生产方法
CN113303395B (zh) * 2021-06-11 2021-12-24 东北农业大学 一种改性乳清蛋白的制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07108191B2 (ja) * 1986-06-26 1995-11-22 明治乳業株式会社 ホエ−タンパク質の改質方法
JPH08224063A (ja) * 1987-03-04 1996-09-03 Ajinomoto Co Inc タンパクゲル化組成物
JP2611408B2 (ja) * 1988-12-28 1997-05-21 味の素株式会社 ペ−スト状食品用汎用素材及びペ−スト状食品の製造法
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
JP3518652B2 (ja) * 1996-08-01 2004-04-12 協同乳業株式会社 安定化乳ホエイタンパク質含有飲料及びその製造法
JP3635801B2 (ja) * 1996-08-01 2005-04-06 味の素株式会社 乳ホエイ蛋白含有粉末及びこれを使用した加工食品

Also Published As

Publication number Publication date
CN1240112A (zh) 2000-01-05
AU770912B2 (en) 2004-03-04
US20010053398A1 (en) 2001-12-20
DE69906624T2 (de) 2004-02-26
BR9902614A (pt) 2000-05-16
EP0966887B1 (en) 2003-04-09
CN1135068C (zh) 2004-01-21
NZ336263A (en) 2001-01-26
AU3394599A (en) 2000-01-13
JP2000004786A (ja) 2000-01-11
CA2276089A1 (en) 1999-12-24
EP0966887A1 (en) 1999-12-29
JP3733748B2 (ja) 2006-01-11
DE69906624D1 (de) 2003-05-15

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