DK31293D0 - - Google Patents

Info

Publication number
DK31293D0
DK31293D0 DK93312A DK31293A DK31293D0 DK 31293 D0 DK31293 D0 DK 31293D0 DK 93312 A DK93312 A DK 93312A DK 31293 A DK31293 A DK 31293A DK 31293 D0 DK31293 D0 DK 31293D0
Authority
DK
Denmark
Prior art keywords
milk
edible gel
transglutaminase
cheese
functionally
Prior art date
Application number
DK93312A
Other languages
Danish (da)
English (en)
Inventor
Nordisk A S Novo
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
Priority to DK93312A priority Critical patent/DK31293D0/da
Publication of DK31293D0 publication Critical patent/DK31293D0/da
Priority to EP99111196A priority patent/EP0956778A1/en
Priority to EP94910359A priority patent/EP0689383B1/en
Priority to AU62823/94A priority patent/AU671206B2/en
Priority to AT94910359T priority patent/ATE188345T1/de
Priority to PCT/DK1994/000109 priority patent/WO1994021129A1/en
Priority to DE69422502T priority patent/DE69422502T2/de
Priority to ES94910359T priority patent/ES2142939T3/es
Priority to JP52054194A priority patent/JP3483886B2/ja
Priority to US08/872,440 priority patent/US5866180A/en

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)
DK93312A 1993-03-19 1993-03-19 DK31293D0 (es)

Priority Applications (10)

Application Number Priority Date Filing Date Title
DK93312A DK31293D0 (es) 1993-03-19 1993-03-19
EP99111196A EP0956778A1 (en) 1993-03-19 1994-03-18 Method of preparing a meat product using a transglutaminase containing milk product
EP94910359A EP0689383B1 (en) 1993-03-19 1994-03-18 Method for production of an acidified edible gel on milk basis, and use of such gel
AU62823/94A AU671206B2 (en) 1993-03-19 1994-03-18 Method for production of an acidified edible gel on milk basis, and use of such gel
AT94910359T ATE188345T1 (de) 1993-03-19 1994-03-18 Verfahren zur herstellung eines essbaren, angesäuerten, auf milch basierten geles und verwendung davon
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
DE69422502T DE69422502T2 (de) 1993-03-19 1994-03-18 Verfahren zur herstellung eines essbaren, angesäuerten, auf milch basierten geles und verwendung davon
ES94910359T ES2142939T3 (es) 1993-03-19 1994-03-18 Metodo para la produccion de un gel comestible acidificado a base de leche y uso de este gel.
JP52054194A JP3483886B2 (ja) 1993-03-19 1994-03-18 ミルクを主成分とする酸性化された食用ゲルの製造方法およびそのようなゲルの使用
US08/872,440 US5866180A (en) 1993-03-19 1997-06-10 Method for production of an acidified edible gel on milk basis

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK93312A DK31293D0 (es) 1993-03-19 1993-03-19

Publications (1)

Publication Number Publication Date
DK31293D0 true DK31293D0 (es) 1993-03-19

Family

ID=8092140

Family Applications (1)

Application Number Title Priority Date Filing Date
DK93312A DK31293D0 (es) 1993-03-19 1993-03-19

Country Status (8)

Country Link
EP (2) EP0956778A1 (es)
JP (1) JP3483886B2 (es)
AT (1) ATE188345T1 (es)
AU (1) AU671206B2 (es)
DE (1) DE69422502T2 (es)
DK (1) DK31293D0 (es)
ES (1) ES2142939T3 (es)
WO (1) WO1994021129A1 (es)

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
US6270814B1 (en) 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
US6224914B1 (en) 1999-06-03 2001-05-01 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
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
US7947321B2 (en) 2005-07-20 2011-05-24 Brophy James S 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
PL2405764T3 (pl) 2009-03-13 2019-04-30 Chr Hansen As Sposób wytwarzania zakwaszonego produktu mlecznego
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 (es) * 1992-03-27 1992-03-27 Novo Nordisk As
DK31193D0 (es) * 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
DE69422502D1 (de) 2000-02-10
EP0689383B1 (en) 2000-01-05
JP3483886B2 (ja) 2004-01-06
EP0956778A1 (en) 1999-11-17
AU6282394A (en) 1994-10-11
ES2142939T3 (es) 2000-05-01
EP0689383A1 (en) 1996-01-03
AU671206B2 (en) 1996-08-15
ATE188345T1 (de) 2000-01-15
JPH08507688A (ja) 1996-08-20
WO1994021129A1 (en) 1994-09-29
DE69422502T2 (de) 2000-07-06

Similar Documents

Publication Publication Date Title
DK31293D0 (es)
DK31193D0 (es)
AU8127887A (en) Process for the treatment of whey protein
NZ252106A (en) Modified milk product, use as fat replacer in foods
NZ336263A (en) Producing modified cheese whey protein by reacting the whey with a transglutaminase
AU6814896A (en) A mayonnaise-like product
IE881391L (en) Torque wrench stuffs
EE03091B1 (et) Kompositsioon vereplasma stabiliseerimiseks pastöriseerimisel, meetod vereplasma pastöriseerimiseks ning sellel meetodil saadud produktid teraapiliseks kasutamiseks
MY133875A (en) A process for preparing reduced fat and fat free sweetened condensed milk
ATE34650T1 (de) Verfahren zur herstellung von produkten mit kaesegeschmack und die mittels dieses verfahrens hergestellten produkte.
AU605118B2 (en) Process for manufacturing cooked pressed cheeses
FI942450A0 (fi) Jäähdytetty, pastöroitu levitettävä vaahtohyytelö samoin kuin menetelmä sen valmistamiseksi
DE68901703D1 (de) Sauermilchprodukt mit rahmiger konsistenz.
AU2363988A (en) Cheese manufacture
MY130951A (en) Process for producing lactoprotein-containing acidified beverage
WO1995018539A1 (fr) Procede de fabrication de produits fromagers fondus et produits obtenus
DE3466464D1 (en) Process for preparing a matured process cheese
NZ220303A (en) Cheesemaking; milk inoculated with bacterial protoplasts
AU6447796A (en) A method for making cheese or a cheese-like product and cheese or cheese-like product obtained thereby
SE8300329D0 (sv) Sett att framstella surmjolksprodukter
AU1218095A (en) Process for preparing sour milk, curd and yoghurt products
BG29737A1 (en) Method for continuous turning into cheese of milk by the production of white brined cheese and other soft cheeses
AU3256893A (en) Method and device for the production of cream for adjusting the fat content of skimmed-milk/cream mixtures, for producing skimmed-milk/cream mixtures and for producing cheese
AU563091B2 (en) Cyclohexane carboxylic acids and derivatives thereof
HUP9603156A2 (hu) Táplálkozásilag előnyös tulajdonságú túró- és sajtkészítmények és eljárás azok előállítására

Legal Events

Date Code Title Description
A0 Application filed
AHS Application shelved for other reasons than non-payment