EP1951061A4 - Method of modifying the texture of a preparation - Google Patents

Method of modifying the texture of a preparation

Info

Publication number
EP1951061A4
EP1951061A4 EP20060808047 EP06808047A EP1951061A4 EP 1951061 A4 EP1951061 A4 EP 1951061A4 EP 20060808047 EP20060808047 EP 20060808047 EP 06808047 A EP06808047 A EP 06808047A EP 1951061 A4 EP1951061 A4 EP 1951061A4
Authority
EP
European Patent Office
Prior art keywords
texture
modifying
preparation
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
EP20060808047
Other languages
German (de)
French (fr)
Other versions
EP1951061A1 (en
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/en
Publication of EP1951061A4 publication Critical patent/EP1951061A4/en
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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
EP20060808047 2005-11-22 2006-11-21 Method of modifying the texture of a preparation Ceased EP1951061A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20055616A FI121525B (en) 2005-11-22 2005-11-22 Process for the preparation of a fermented fresh dairy product
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 EP1951061A1 (en) 2008-08-06
EP1951061A4 true EP1951061A4 (en) 2011-04-27

Family

ID=35458856

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20060808047 Ceased EP1951061A4 (en) 2005-11-22 2006-11-21 Method of modifying the texture of a preparation

Country Status (4)

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

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI20065387A0 (en) * 2006-06-07 2006-06-07 Valtion Teknillinen Dairy product and process for its preparation
FI121161B (en) * 2006-12-11 2010-08-13 Valio Oy Process for processing the structure of an energy-poor preparation
US20090061046A1 (en) * 2007-08-02 2009-03-05 Novozymes A/S Method for producing an acidified milk drink
US20120021093A1 (en) 2009-02-05 2012-01-26 Novozymes A/S Method for producing an acidified milk product
WO2010089381A2 (en) 2009-02-05 2010-08-12 Chr. Hansen A/S Method for producing an acidified milk product
WO2010103126A1 (en) 2009-03-13 2010-09-16 Chr. Hansen A/S Method for producing an acidified milk product
FI123158B (en) 2009-05-04 2012-11-30 Valio Oy Milk protein product and method for its preparation
CN102480980B (en) * 2009-08-31 2013-11-13 味之素株式会社 Low-fat or fat-free yoghurt, and process for production thereof
TR201802987T4 (en) 2010-02-03 2018-03-21 Dsm Ip Assets Bv Use of sialidase in milk technology.
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
DK2731451T3 (en) * 2011-07-12 2018-12-17 Impossible Foods Inc METHODS AND COMPOSITIONS FOR CONSUMER GOODS
CA3083009A1 (en) 2011-07-12 2013-01-17 Impossible Foods Inc. Methods and compositions for consumables
FI124816B (en) * 2011-08-31 2015-02-13 Valio Oy Process for the preparation of a product containing physically modified fat globules and a product made by the process
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
WO2014029923A1 (en) * 2012-08-21 2014-02-27 Compagnie Gervais Danone Food composition including a mixture of milk permeate and vegetable meal
BR112015016651A2 (en) 2013-01-11 2017-07-11 Impossible Foods Inc non-dairy cheese replica comprising a coacervado
JP6612129B2 (en) 2013-01-11 2019-11-27 インポッシブル フーズ インコーポレイテッド Methods and compositions for consumables
RU2728653C2 (en) 2014-03-31 2020-07-30 Импоссибл Фудз Инк. Meat mince analogues
RU2590724C2 (en) * 2014-09-15 2016-07-10 Акционерное общество "Промпоставка-М" Method for production of yoghurt using transglutaminase enzyme preparation
EP3223620B1 (en) * 2014-12-27 2020-02-05 Hill's Pet Nutrition, Inc. Methods and compositions for reducing immunorecognition of dietary protein
ES2720824T3 (en) * 2015-04-30 2019-07-24 Gea Mech Equipment Italia S P A Method for making yogurt or other product based on fermented milk
CA3019447A1 (en) 2016-04-01 2017-10-05 Oatly Ab Enhanced viscosity oat base and fermented oat base product
US20220248710A1 (en) 2019-06-20 2022-08-11 Novozymes A/S Cross-linked milk protein co-precipitate
US20220256871A1 (en) 2019-07-05 2022-08-18 Novozymes A/S Process for Preparing an Acidified Milk Product

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 (en) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Food containing proteinaceous material treated with a transglutaminase and an oxidoreductase
WO2005013710A1 (en) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Production of milk protein ingredient with high whey protein content
EP1749447A1 (en) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Method of producing yogurt

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5959151A (en) * 1982-09-29 1984-04-04 Ajinomoto Co Inc Preparation of novel gelatinous food
JP3345589B2 (en) * 1999-03-29 2002-11-18 雪印乳業株式会社 Fermented milk having mochi-like texture and method for producing the same
JP2001252011A (en) * 2000-03-10 2001-09-18 Koiwai Nyugyo Kk Method for producing yogurt
JP3951584B2 (en) * 2000-10-10 2007-08-01 味の素株式会社 Method for producing modified raw milk and dairy product using the same
US6416797B1 (en) * 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
JP2007104905A (en) * 2005-10-11 2007-04-26 Ajinomoto Co Inc Method for producing dairy product

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 (en) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Food containing proteinaceous material treated with a transglutaminase and an oxidoreductase
WO2005013710A1 (en) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Production of milk protein ingredient with high whey protein content
EP1749447A1 (en) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Method of producing yogurt

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
AJINOMOTO: "Transglutaminase for yoghurt Activa-YG", April 2004, AJINOMOTO FOODS DEUTSCHLAND GMBH, pages: 1 - 16, XP002627571 *
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: 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
EP1951061A1 (en) 2008-08-06
FI20055616A (en) 2007-05-23
FI121525B (en) 2010-12-31
WO2007060288A1 (en) 2007-05-31
JP2009516522A (en) 2009-04-23
FI20055616A0 (en) 2005-11-22

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