FI121161B - Förfarande för bearbetning av ett energifattigt preparats struktur - Google Patents
Förfarande för bearbetning av ett energifattigt preparats struktur Download PDFInfo
- Publication number
- FI121161B FI121161B FI20065791A FI20065791A FI121161B FI 121161 B FI121161 B FI 121161B FI 20065791 A FI20065791 A FI 20065791A FI 20065791 A FI20065791 A FI 20065791A FI 121161 B FI121161 B FI 121161B
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- Finland
- Prior art keywords
- milk
- treatment
- enzyme
- low
- product
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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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- 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
- A23C9/12—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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Claims (24)
1. Förfarande för behandling av en räämnesvätska, känne-t e c k n a t av att förfarandet omfattar steg, i vilka 5 a) räämnesvätskans proteinhalt regleras tili önskad niva med ett kalciumfattigt mjölkprotein, b) värmebehandlas och c) behandlas med ett tvärbindande enzym.
2. Förfarande enligt patentkrav 1, i vilket värmebehandlingen görs 10 före behandlingen med det tvärbindande enzymet.
3. Förfarande enligt patentkrav 1, i vilket behandlingen med det tvärbindande enzymet görs före värmebehandlingen.
4. Förfarande enligt nägot av de föregäende patentkraven, i vilket värmebehandlingen utförs i flera steg. 15
5. Förfarande enligt nagot av de föregäende patentkraven, i vilket förfarandet dessutom omfattar behandling med ett laktasenzym.
6. Förfarande enligt patentkrav 5, i vilket laktasenzymbehandlingen görs samtidigt som behandlingen med det tvärbindande enzymet.
7. Förfarande enligt nagot av de föregäende patentkraven, i vilket 20 räämnesvätskan är en mjölkbaserad vätska.
8. Förfarande enligt nägot av de föregäende patentkraven, i vilket förfarandet dessutom omfattar ett homogeniseringssteg.
9. Förfarande för framställning av en energifattig syrad eller osyrad mjölkbaserad eller växtbaserad livsmedelsprodukt, kännetecknat av att 25 förfarandet omfattar steg, i vilka räämnesvätskans proteinhalt regleras tili önskad nivä med ett kalciumfattigt mjölkprotein, a) värmebehandlas, b) behandlas med ett tvärbindande enzym och 30 c) vidarebehandlas pä ett för produkten specifikt sätt.
10. Förfarande enligt patentkrav 9, i vilket värmebehandlingen görs före behandlingen med det tvärbindande enzymet.
11. Förfarande enligt patentkrav 9, i vilket behandlingen med det tvärbindande enzymet görs före värmebehandlingen. 35
12. Förfarande enligt nägot av patentkraven 9-11, i vilket värmebe handlingen utförs i flera steg.
13. Förfarande enligt nägot av patentkraven 9-12, i vilket förfarandet dessutom omfattar ett homogeniseringssteg.
14. Förfarande enligt nägot av patentkraven 9-13, i vilket förfarandet dessutom omfattar behandling med ett laktasenzym. 5
15. Förfarande enligt patentkrav 14, i vilket laktasenzymbehandling- en görs samtidigt som behandlingen med det tvärbindande enzymet.
16. Förfarande enligt nägot av patentkraven 9-15, i vilket den ener-gifattiga mjölkbaserade eller växtbaserade livsmedelsprodukten är syrad.
17. Förfarande enligt patentkrav 16, i vilket den fortsatta behand- 10 lingen omfattar ett syrningssteg.
18. Förfarande enligt patentkrav 16, k ä n n e t e c k n a t av att syr-ningen utförs med hjälp av tillsättning av ett biologiskt syrningsmedel eller ett produktympsyrningsmedel, ett kemiskt syrningsmedel eller organiska syror eller oorganiska syror kombinerat med tillsats av ett löpe eller utan tillsats av ett 15 löpe.
19. Förfarande enligt nägot av patentkraven 9-18, i vilket räämnes-vätskan är en mjölkbaserad vätska.
20. Förfarande enligt nägot av patentkraven 9-19, känneteck-n a t av att förfarandet är komponentframställning, väri komponenter med oli- 20 ka fett-, laktos- och/eller proteinhalter förenas först före enzymbehandlingen och syrningen, eller före syrningen eller först före packningen.
21. Förfarande enligt nägot av patentkraven 9-20, känneteck-n a t av att framställningsprocessen är antingen en kontinuerlig eller satspro-cess. 25
22. Förfarande enligt nägot av patentkraven 9-21, känneteck- n a t av att syrningen utförs antingen i en tank före packning av produkten eller omedelbart efter packning i konsument- eller storköksförpackning.
23. Syrad eller osyrad mjölkbaserad eller växtbaserad produkt, kännetecknad av att den är framställd med ett förfarande enligt nägot 30 av patentkraven 9-22.
24. Produkt enligt patentkrav 23, k ä n n e t e c k n a t av att den är en energifattig surmjölksprodukt, företrädesvis en fettfri surmjölksprodukt.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20065791A FI121161B (sv) | 2006-12-11 | 2006-12-11 | Förfarande för bearbetning av ett energifattigt preparats struktur |
| EP07848202.3A EP2117329B1 (en) | 2006-12-11 | 2007-12-10 | Method for modifying structure of low-energy product |
| PL07848202T PL2117329T3 (pl) | 2006-12-11 | 2007-12-10 | Sposób modyfikacji struktury produktu niskoenergetycznego |
| PCT/FI2007/050671 WO2008071841A1 (en) | 2006-12-11 | 2007-12-10 | Method for modifying structure of low-energy product |
| ES07848202.3T ES2661031T3 (es) | 2006-12-11 | 2007-12-10 | Método para modificar la estructura de un producto de baja energía |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20065791A FI121161B (sv) | 2006-12-11 | 2006-12-11 | Förfarande för bearbetning av ett energifattigt preparats struktur |
| FI20065791 | 2006-12-11 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| FI20065791A0 FI20065791A0 (sv) | 2006-12-11 |
| FI20065791A FI20065791A (sv) | 2008-06-12 |
| FI121161B true FI121161B (sv) | 2010-08-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| FI20065791A FI121161B (sv) | 2006-12-11 | 2006-12-11 | Förfarande för bearbetning av ett energifattigt preparats struktur |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP2117329B1 (sv) |
| ES (1) | ES2661031T3 (sv) |
| FI (1) | FI121161B (sv) |
| PL (1) | PL2117329T3 (sv) |
| WO (1) | WO2008071841A1 (sv) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120040053A1 (en) * | 2009-02-05 | 2012-02-16 | Novozymes A/S | Method for producing an acidified milk product |
| FI123158B (sv) * | 2009-05-04 | 2012-11-30 | Valio Oy | Mjölkproteinprodukt och förfarande för framställning därav |
| EP4011212A1 (en) * | 2010-07-16 | 2022-06-15 | Fonterra Co-Operative Group Limited | Dairy product and process |
| WO2020254576A1 (en) * | 2019-06-20 | 2020-12-24 | Novozymes A/S | Cross-linked milk protein co-precipitate |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB654384A (en) * | 1947-10-29 | 1951-06-13 | M & R Dietetic Lab Inc | Improvements in or relating to a process for producing a cream material and the product resulting therefrom |
| US3235386A (en) * | 1964-01-14 | 1966-02-15 | Land O Lakes Creameries Inc | Method of producing a low calcium nonfat dried milk product |
| EP0119329A1 (en) * | 1982-12-28 | 1984-09-26 | Unilever N.V. | Treatment of milk products with lactic acid bacteria and lactose-splitting enzymes, and use of the resulting products in preparing foodstuffs |
| JP3182954B2 (ja) | 1993-01-08 | 2001-07-03 | 味の素株式会社 | ヨーグルト類の製造法 |
| DK31293D0 (sv) | 1993-03-19 | 1993-03-19 | Novo Nordisk As | |
| NL1012775C2 (nl) | 1999-08-04 | 2001-02-06 | Zuivelcooperatie De Zeven Prov | Met enzym behandeld gefermenteerd product, alsmede werkwijze ter bereiding daarvan. |
| NZ501676A (en) * | 1999-12-09 | 2002-12-20 | New Zealand Dairy Board | Calcium-depleted milk protein products and use in cheese manufacture to reduce nugget-formation |
| 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 |
| US7169428B2 (en) * | 2002-08-27 | 2007-01-30 | Select Milk Producers Inc. | Dairy compositions and method of making |
| WO2005012317A2 (en) * | 2003-07-30 | 2005-02-10 | Nickel Gary B | Amylose and amylopectin derivatives |
| PL1677613T3 (pl) * | 2003-10-30 | 2012-10-31 | Arla Foods Amba | Stabilizatory stosowane w produkcji past do smarowania o niskiej zawartości tłuszczu |
| FI121451B (sv) * | 2005-09-02 | 2010-11-30 | Valio Oy | Förfarande för framställning av mjölkprodukter, så erhållna produkter och användning av dessa |
| FI121525B (sv) * | 2005-11-22 | 2010-12-31 | Valio Oy | Förfarande för framställning av en syrad färskvara av mjölkursprung |
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2006
- 2006-12-11 FI FI20065791A patent/FI121161B/sv active IP Right Grant
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2007
- 2007-12-10 EP EP07848202.3A patent/EP2117329B1/en active Active
- 2007-12-10 WO PCT/FI2007/050671 patent/WO2008071841A1/en active Application Filing
- 2007-12-10 PL PL07848202T patent/PL2117329T3/pl unknown
- 2007-12-10 ES ES07848202.3T patent/ES2661031T3/es active Active
Also Published As
| Publication number | Publication date |
|---|---|
| EP2117329A4 (en) | 2011-04-20 |
| FI20065791A (sv) | 2008-06-12 |
| PL2117329T3 (pl) | 2018-07-31 |
| EP2117329B1 (en) | 2018-02-14 |
| FI20065791A0 (sv) | 2006-12-11 |
| ES2661031T3 (es) | 2018-03-27 |
| WO2008071841A1 (en) | 2008-06-19 |
| EP2117329A1 (en) | 2009-11-18 |
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