EP1951061A4 - Méthode de modification de la texture d'une préparation - Google Patents

Méthode de modification de la texture d'une préparation

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)
English (en)
Other versions
EP1951061A1 (fr
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/fr
Publication of EP1951061A4 publication Critical patent/EP1951061A4/fr
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 Méthode de modification de la texture d'une préparation Ceased EP1951061A4 (fr)

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 (fr) 2005-11-22 2006-11-21 Méthode de modification de la texture d'une préparation

Publications (2)

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

Family

ID=35458856

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20060808047 Ceased EP1951061A4 (fr) 2005-11-22 2006-11-21 Méthode de modification de la texture d'une préparation

Country Status (4)

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

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
DK3329783T3 (da) 2009-02-05 2020-07-13 Novozymes As Fremgangsmåde til fremstilling af et syrnet mælkeprodukt
WO2010089381A2 (fr) 2009-02-05 2010-08-12 Chr. Hansen A/S Procédé de production d'un produit laitier acidifié
PL2405764T3 (pl) 2009-03-13 2019-04-30 Chr Hansen As Sposób wytwarzania zakwaszonego produktu mlecznego
FI123158B (fi) 2009-05-04 2012-11-30 Valio Oy Maitoproteiinituote ja menetelmä sen valmistamiseksi
MX2012002535A (es) * 2009-08-31 2012-04-10 Ajinomoto Kk Yogur bajo en grasa o sin grasa y proceso de produccion del mismo.
WO2011095477A1 (fr) 2010-02-03 2011-08-11 Dsm Ip Assets B.V. Utilisation de sialidase dans la technologie des produits laitiers
RU2630495C2 (ru) * 2011-07-12 2017-09-11 Импоссибл Фудз Инк. Способы и композиции для предметов потребления
KR20230022455A (ko) 2011-07-12 2023-02-15 임파서블 푸즈 인크. 소비재를 위한 방법 및 조성물
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for 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.
WO2014110540A1 (fr) 2013-01-11 2014-07-17 Maraxi, Inc. Succédanés de fromage d'origine non laitière comprenant un coacervat
KR20240042553A (ko) 2013-01-11 2024-04-02 임파서블 푸즈 인크. 소비재의 풍미 및 향미 프로파일에 영향을 미치는 방법 및 조성물
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
WO2016105442A1 (fr) * 2014-12-27 2016-06-30 Hill's Pet Nutrition, Inc. Procédés et compositions permettant de réduire l'immunoreconnaissance des protéines dans le régime alimentaire
DK3291684T3 (en) * 2015-04-30 2019-04-15 Gea Mech Equipment Italia S P A PROCEDURE FOR YOGURT MANUFACTURING OR ANOTHER FERMENTED MILK BASED PRODUCT
EP3435781A4 (fr) 2016-04-01 2019-12-25 Oatly AB Base d'avoine et produit fermenté comprenant la base d'avoine présentant une viscosité améliorée
EP3986144A1 (fr) 2019-06-20 2022-04-27 Novozymes A/S Co-précipité de protéine de lait réticulée
AU2020310445A1 (en) 2019-07-05 2022-01-20 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 (fr) * 1992-03-27 1993-10-14 Novo Nordisk A/S Procede de preparation d'un produit analogue au lait, produit analogue au lait et utilisation de ce produit
EP0963704A2 (fr) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Produit alimentaire contenant des protéines traitées par une transglutaminase et une oxydoreductase
WO2005013710A1 (fr) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Preparation d'une composition a base de proteines de lait ayant une teneur elevee en proteines du petit-lait
EP1749447A1 (fr) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Procédé de fabrication de yaourt

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 (fr) * 1992-03-27 1993-10-14 Novo Nordisk A/S Procede de preparation d'un produit analogue au lait, produit analogue au lait et utilisation de ce produit
EP0963704A2 (fr) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Produit alimentaire contenant des protéines traitées par une transglutaminase et une oxydoreductase
WO2005013710A1 (fr) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Preparation d'une composition a base de proteines de lait ayant une teneur elevee en proteines du petit-lait
EP1749447A1 (fr) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Procédé de fabrication de yaourt

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
FI20055616A (fi) 2007-05-23
FI121525B (fi) 2010-12-31
JP2009516522A (ja) 2009-04-23
EP1951061A1 (fr) 2008-08-06
FI20055616A0 (fi) 2005-11-22
WO2007060288A1 (fr) 2007-05-31

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