DK1014802T3 - Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf - Google Patents

Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf

Info

Publication number
DK1014802T3
DK1014802T3 DK97924949T DK97924949T DK1014802T3 DK 1014802 T3 DK1014802 T3 DK 1014802T3 DK 97924949 T DK97924949 T DK 97924949T DK 97924949 T DK97924949 T DK 97924949T DK 1014802 T3 DK1014802 T3 DK 1014802T3
Authority
DK
Denmark
Prior art keywords
protein
pct
product
preparation
water
Prior art date
Application number
DK97924949T
Other languages
Danish (da)
English (en)
Inventor
Janos Bodor
With Axel De
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
Application granted granted Critical
Publication of DK1014802T3 publication Critical patent/DK1014802T3/da

Links

Classifications

    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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
    • 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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers

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)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
DK97924949T 1996-05-30 1997-05-09 Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf DK1014802T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP96201508 1996-05-30
PCT/EP1997/002502 WO1997046111A1 (en) 1996-05-30 1997-05-09 Water continuous dairy base product and process for preparing such product
EP97924949A EP1014802B1 (de) 1996-05-30 1997-05-09 Wasserkontinuierliches molkereiprodukt und verfahren zu dessen herstellung

Publications (1)

Publication Number Publication Date
DK1014802T3 true DK1014802T3 (da) 2005-03-14

Family

ID=8224032

Family Applications (1)

Application Number Title Priority Date Filing Date
DK97924949T DK1014802T3 (da) 1996-05-30 1997-05-09 Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf

Country Status (11)

Country Link
US (1) US6113969A (de)
EP (1) EP1014802B1 (de)
AT (1) ATE283638T1 (de)
AU (1) AU709561B2 (de)
BR (1) BR9709044A (de)
CA (1) CA2256367C (de)
DE (1) DE69731852T2 (de)
DK (1) DK1014802T3 (de)
NZ (1) NZ332853A (de)
WO (1) WO1997046111A1 (de)
ZA (1) ZA974461B (de)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000008951A1 (en) * 1998-08-12 2000-02-24 Societe Des Produits Nestle Sa Texture base for a food product
DE19927444A1 (de) * 1999-06-16 2000-12-21 Oetker Nahrungsmittel Streicherzeugnis, im wesentlichen aus Creme fraiche und Butter bestehend sowie Verfahren zu seiner Herstellung
FR2853259B1 (fr) * 2003-04-04 2006-09-08 Gervais Danone Sa Procede d'homogeneisation haute pression
BR0318315A (pt) * 2003-05-27 2006-07-18 Unilever Nv método para preparar um produto alimentìcio geleificado
US20050226985A1 (en) * 2004-04-13 2005-10-13 Land O'lakes, Inc. Method of producing a heat stable oil-in-water emulsion and the products made therefrom
CA2752256C (en) * 2009-02-13 2020-03-10 Nestec S.A. Frozen aerated products
AU2010202638B2 (en) * 2009-06-30 2015-08-20 Intercontinental Great Brands Llc Cream cheese and method of manufacture
RU2571064C2 (ru) 2010-08-05 2015-12-20 Нестек С.А. Замороженные кондитерские продукты с усовершенствованной текстурой
AU2011287760A1 (en) * 2010-08-05 2013-01-24 Nestec S.A. Shelf-stable confectionery products
BR112013002858A2 (pt) * 2010-08-05 2016-05-31 Nestec Sa produtos de bebida líquida contendo a proteína do leite
CN103068253B (zh) * 2010-08-05 2017-03-08 雀巢产品技术援助有限公司 冷冻甜食产品
NZ758408A (en) 2013-10-23 2021-08-27 Arla Foods Amba High protein, fruit flavoured beverage; high protein, fruit and vegetable preparation; and related methods and food products
JP6612745B2 (ja) 2013-10-23 2019-11-27 アーラ フーズ エエムビエ 高タンパクの変性ホエータンパク質組成物、関連製品、製造方法、およびその使用
EP3071047B2 (de) 2013-10-23 2023-02-15 Arla Foods amba Caseinomakropeptide-haltige denaturierte molkeproteinzusammensetzungen mit hohem proteingehalt, diese enthaltende produkte und verwendungen davon
EP3160245B1 (de) 2014-06-25 2018-10-17 Nestec S.A. Flüssige milchmischung für kulinarische lebensmittel produkte
PT3236761T (pt) 2014-12-22 2018-12-28 Nestle Sa Bebidas lácteas prontas a beber com textura/paladar melhorados através de agregação controlada de proteínas, e seu método de preparação
WO2019072979A1 (en) * 2017-10-13 2019-04-18 Nestec S.A. PROCESS FOR THE PRODUCTION OF FROZEN CONFECTIONERY WITH AGGLOMERATION OF PROTEINS AND DELAYED ADDUCTION OF SUCROSE
CN111479469A (zh) * 2017-12-19 2020-07-31 方塔拉合作集团有限公司 乳制品及工艺
WO2019213602A1 (en) 2018-05-04 2019-11-07 Addleap Ab A crafting medium containing a water-based binder composition for three-dimensional printing
EP3881685A1 (de) * 2018-11-15 2021-09-22 Yolo Consumer Pte. Ltd. Ceratonia-siliqua-fruchtzusammensetzung und herstellungsverfahren dafür und verwendung davon

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3929892A (en) * 1972-12-01 1975-12-30 Kraftco Corp Preparation of a low fat cream cheese product
SE443282B (sv) * 1981-06-25 1986-02-24 Alfa Laval Ab Fettprodukt som er bredbar vid kylskapstemperatur samt forfarande for framstellning derav
NL8700661A (nl) * 1987-03-20 1988-10-17 Dmv Campina Bv Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt.
DE3710152A1 (de) * 1987-03-27 1988-10-13 Kraft Europ R & D Inc Kalorienarmer brotaufstrich mit niedrigem fettgehalt und verfahren zu seiner herstellung
US5064660A (en) * 1987-11-02 1991-11-12 Jules Silver Method of making ultra low-fat cheese and resulting products
GB2212380A (en) * 1987-11-19 1989-07-26 Danish Fancy Food Group As Milk concentrate and process for the preparation thereof
SU1576129A1 (ru) * 1988-01-18 1990-07-07 Воронежский технологический институт Способ производства сметаны
NL8801149A (nl) * 1988-05-02 1989-12-01 Friesland Condensfab Werkwijze voor het bereiden van een eetbare en smeerbare olie-in-water emulsie.
EP0390947B2 (de) * 1989-04-06 1997-12-10 Jules Dr. Silver Verfahren zur Herstellung von fettarmer Butter oder Margarine und derart hergestelltes Produkt
FR2672471B1 (fr) * 1991-02-08 2000-12-01 Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins..
PT731644E (pt) * 1993-11-29 2001-08-30 Unilever Nv Queijo de baixo teor em gordura para barrar e processo para a sua preparacao

Also Published As

Publication number Publication date
BR9709044A (pt) 1999-08-03
EP1014802A1 (de) 2000-07-05
ZA974461B (en) 1998-11-23
AU3027097A (en) 1998-01-05
DE69731852T2 (de) 2005-12-01
CA2256367C (en) 2005-12-27
WO1997046111A1 (en) 1997-12-11
ATE283638T1 (de) 2004-12-15
EP1014802B1 (de) 2004-12-01
NZ332853A (en) 1999-05-28
AU709561B2 (en) 1999-09-02
DE69731852D1 (de) 2005-01-05
US6113969A (en) 2000-09-05
CA2256367A1 (en) 1997-12-11

Similar Documents

Publication Publication Date Title
DK1014802T3 (da) Vandkontinuerligt mejeribaseret produkt og fremgangsmåde til fremstilling heraf
Fox et al. Rennets: their role in milk coagulation and cheese ripening
CA2207881A1 (en) Melt-controlled cheese
EP1048218A3 (de) Verfahren zur Herstellung von Käse unter Verwendung von Transglutaminase und einer Protease ausser Rennin
EP0782825A4 (de) Modifiziertes molke-protein und ein verfahren für seine herstellung
ECSP034876A (es) Proceso para la elaboración de quesos y otros productos lacteos y sus derivados
WO2001022830A8 (en) Method for the use of soy protein in the production of fresh and ripened cheese
ATE199117T1 (de) Streichfähiger fettarmer käse und herstellung davon
CO4960626A1 (es) Producto similar a mayonesa y procedimiento para su elaboracion
PL310000A1 (en) Method of obtaining a texturing agent for diary products
AU671206B2 (en) Method for production of an acidified edible gel on milk basis, and use of such gel
Madsen et al. Exploratory study of proteolysis, rheology and sensory properties of Danbo cheese with different fat contents
ES2152691T3 (es) Fabricacion de quesos pasta filata.
PT99793A (pt) Processo para a preparacao de queijo fundido e seus aditivos
JP2002199842A5 (de)
GR3030373T3 (en) Whey protein dominant baby milk food
AU6615796A (en) Dairy based spread
TW200513190A (en) A method for modifying the texture of a dairy product
HUP0004785A2 (hu) Sajt- és kekszalapú összetett élelmiszeripari termék, valamint eljárás annak előállítására
FR2508281B1 (de)
AU6112298A (en) Process for the manufacture of milk proteins
ES2061167T3 (es) Procedimiento para la fabricacion de una leche de lupino con contenido de proteinas, procedimiento para su transformacion posterior y producto alimenticio similar al "tofu", que puede fabricarse a continuacion.
EP0761101A3 (de) Verfahren zur Herstellung von Käse oder eines Käse-ähnliches Produktes und auf diese Weise hergestellter Käse oder Käse-ähnliches Produkt
Garba et al. INDIGENOUS MILK COAGULANTS AND THE TRADITION OF CHEESE MAKING IN NIGERIA: A REVIEW
UA27144C2 (uk) Спосіб виробhицтва твердого сиру з hизькою температурою другого hагріваhhя