EP1951061A1 - Verfahren zur modifikation der textur eines präparats - Google Patents

Verfahren zur modifikation der textur eines präparats

Info

Publication number
EP1951061A1
EP1951061A1 EP06808047A EP06808047A EP1951061A1 EP 1951061 A1 EP1951061 A1 EP 1951061A1 EP 06808047 A EP06808047 A EP 06808047A EP 06808047 A EP06808047 A EP 06808047A EP 1951061 A1 EP1951061 A1 EP 1951061A1
Authority
EP
European Patent Office
Prior art keywords
enzyme
milk
yoghurt
acidifying
protein
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.)
Ceased
Application number
EP06808047A
Other languages
English (en)
French (fr)
Other versions
EP1951061A4 (de
Inventor
Kirsi Rajakari
Anna Rautio
Olli Tossavainen
Aino Sivonen
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.)
Valio Oy
Original Assignee
Valio Oy
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 Valio Oy filed Critical Valio Oy
Publication of EP1951061A1 publication Critical patent/EP1951061A1/de
Publication of EP1951061A4 publication Critical patent/EP1951061A4/de
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • 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
EP20060808047 2005-11-22 2006-11-21 Verfahren zur modifikation der textur eines präparats Ceased EP1951061A4 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20055616A FI121525B (fi) 2005-11-22 2005-11-22 Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi
PCT/FI2006/050506 WO2007060288A1 (en) 2005-11-22 2006-11-21 Method of modifying the texture of a preparation

Publications (2)

Publication Number Publication Date
EP1951061A1 true EP1951061A1 (de) 2008-08-06
EP1951061A4 EP1951061A4 (de) 2011-04-27

Family

ID=35458856

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20060808047 Ceased EP1951061A4 (de) 2005-11-22 2006-11-21 Verfahren zur modifikation der textur eines präparats

Country Status (4)

Country Link
EP (1) EP1951061A4 (de)
JP (1) JP2009516522A (de)
FI (1) FI121525B (de)
WO (1) WO2007060288A1 (de)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI20065387A0 (fi) * 2006-06-07 2006-06-07 Valtion Teknillinen Maitotuote ja menetelmä sen valmistamiseksi
FI121161B (fi) * 2006-12-11 2010-08-13 Valio Oy Menetelmä vähäenergiaisen valmisteen rakenteen muokkaamiseksi
US20090061046A1 (en) * 2007-08-02 2009-03-05 Novozymes A/S Method for producing an acidified milk drink
EP3329783B1 (de) 2009-02-05 2020-04-08 Novozymes A/S Verfahren zur herstellung eines sauermilchprodukts
US20120040053A1 (en) 2009-02-05 2012-02-16 Novozymes A/S Method for producing an acidified milk product
EP2405764B2 (de) 2009-03-13 2022-07-27 Chr. Hansen A/S Verfahren zur herstellung eines sauermilchprodukts
FI123158B (fi) 2009-05-04 2012-11-30 Valio Oy Maitoproteiinituote ja menetelmä sen valmistamiseksi
JP5627022B2 (ja) * 2009-08-31 2014-11-19 味の素株式会社 低脂肪又は無脂肪ヨーグルト及びその製造方法
WO2011095477A1 (en) 2010-02-03 2011-08-11 Dsm Ip Assets B.V. Use of sialidase in dairy technology
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
CN110742128A (zh) * 2011-07-12 2020-02-04 非凡食品有限公司 用于消费品的方法和组合物
CN105724726A (zh) 2011-07-12 2016-07-06 非凡食品有限公司 用于消费品的方法和组合物
WO2014110532A2 (en) 2013-01-11 2014-07-17 Maraxi, Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
FI124816B (fi) * 2011-08-31 2015-02-13 Valio Oy Menetelmä fysikaalisesti muokattuja rasvapallosia sisältävän tuotteen valmistamiseksi ja menetelmällä valmistettu tuote
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
MX2015002290A (es) * 2012-08-21 2015-10-09 Gervais Danone Sa Una composicion alimenticia que comprende una mezcla de permeado lacteo y harina vegetal.
EP3513664A1 (de) 2013-01-11 2019-07-24 Impossible Foods Inc. Verfahren zur herstellung eines aromatisierten, fermentierten, milchfreien produktes
KR20160140790A (ko) 2014-03-31 2016-12-07 임파서블 푸즈 인크. 분쇄 고기 모조물
RU2590724C2 (ru) * 2014-09-15 2016-07-10 Акционерное общество "Промпоставка-М" Способ получения йогурта с использованием ферментного препарата трансглутаминазы
JP6588552B2 (ja) * 2014-12-27 2019-10-09 ヒルズ・ペット・ニュートリシャン・インコーポレーテッド 食品タンパク質の免疫認識を減少させるための方法および組成物
JP6722116B2 (ja) * 2015-04-30 2020-07-15 ジーイーエー メカニカル イクイプメント イタリア エス．ピー．エー．Ｇｅａ Ｍｅｃｈａｎｉｃａｌ Ｅｑｕｉｐｍｅｎｔ Ｉｔａｌｉａ Ｓ．Ｐ．Ａ．． ヨーグルトまたは他の発酵乳ベースの製品を生産する方法
AU2017244728B2 (en) * 2016-04-01 2021-09-23 Oatly Ab Enhanced viscosity oat base and fermented oat base product
WO2020254576A1 (en) 2019-06-20 2020-12-24 Novozymes A/S Cross-linked milk protein co-precipitate
EP3993634A1 (de) 2019-07-05 2022-05-11 Novozymes A/S Verfahren zur herstellung eines gesäuerten milchprodukts

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993019610A1 (en) * 1992-03-27 1993-10-14 Novo Nordisk A/S Method for production of a milk like product, the milk like product and a use thereof
EP0963704A2 (de) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Proteinhältiges Lebensmittel, welches mit einer Transglutaminase und einer Oxidoreduktase behandelt wurde
WO2005013710A1 (en) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Production of milk protein ingredient with high whey protein content
EP1749447A1 (de) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Verfahren zur herstellung von joghurt

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5959151A (ja) * 1982-09-29 1984-04-04 Ajinomoto Co Inc 新規なゲル状食品の製造法
JP3345589B2 (ja) * 1999-03-29 2002-11-18 雪印乳業株式会社 餅様食感を有する発酵乳及びその製造方法
JP2001252011A (ja) * 2000-03-10 2001-09-18 Koiwai Nyugyo Kk ヨーグルトの製造法
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
JP2007104905A (ja) * 2005-10-11 2007-04-26 Ajinomoto Co Inc 乳製品の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993019610A1 (en) * 1992-03-27 1993-10-14 Novo Nordisk A/S Method for production of a milk like product, the milk like product and a use thereof
EP0963704A2 (de) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Proteinhältiges Lebensmittel, welches mit einer Transglutaminase und einer Oxidoreduktase behandelt wurde
WO2005013710A1 (en) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Production of milk protein ingredient with high whey protein content
EP1749447A1 (de) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Verfahren zur herstellung von joghurt

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
Ajinomoto: "Transglutaminase for yoghurt Activa-YG", April 2004 (2004-04), Ajinomoto Foods Deutschland Gmbh, XP002627571, pages 1-16, * the whole document * *
BONISCH ET AL: "Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition", INTERNATIONAL DAIRY JOURNAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 17, no. 1, 9 November 2006 (2006-11-09), pages 3-11, XP005755145, ISSN: 0958-6946, DOI: DOI:10.1016/J.IDAIRYJ.2006.01.007 *
MOTOKI M ET AL: "Transglutaminase and its use for food processing.", TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol. 9, no. 5, 1998, pages 204-210, XP002627572, *
See also references of WO2007060288A1 *

Also Published As

Publication number Publication date
FI20055616A0 (fi) 2005-11-22
EP1951061A4 (de) 2011-04-27
FI20055616A (fi) 2007-05-23
WO2007060288A1 (en) 2007-05-31
FI121525B (fi) 2010-12-31
JP2009516522A (ja) 2009-04-23

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