EP1951061A4 - Verfahren zur modifikation der textur eines präparats - Google Patents
Verfahren zur modifikation der textur eines präparatsInfo
- 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
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)
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 EP1951061A1 (de) | 2008-08-06 |
EP1951061A4 true 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)
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)
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)
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 |
-
2005
- 2005-11-22 FI FI20055616A patent/FI121525B/fi not_active IP Right Cessation
-
2006
- 2006-11-21 WO PCT/FI2006/050506 patent/WO2007060288A1/en active Application Filing
- 2006-11-21 JP JP2008541774A patent/JP2009516522A/ja active Pending
- 2006-11-21 EP EP20060808047 patent/EP1951061A4/de not_active Ceased
Patent Citations (4)
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)
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 (de) | 2008-08-06 |
FI20055616A0 (fi) | 2005-11-22 |
FI20055616A (fi) | 2007-05-23 |
WO2007060288A1 (en) | 2007-05-31 |
FI121525B (fi) | 2010-12-31 |
JP2009516522A (ja) | 2009-04-23 |
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Legal Events
Date | Code | Title | Description |
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PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
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17P | Request for examination filed |
Effective date: 20080513 |
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AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR |
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AX | Request for extension of the european patent |
Extension state: AL BA HR MK RS |
|
A4 | Supplementary search report drawn up and despatched |
Effective date: 20110330 |
|
17Q | First examination report despatched |
Effective date: 20111108 |
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REG | Reference to a national code |
Ref country code: DE Ref legal event code: R003 |
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STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED |
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18R | Application refused |
Effective date: 20150627 |