FI20055616A - Menetelmä valmisteen rakenteen muokkaamiseen - Google Patents
Menetelmä valmisteen rakenteen muokkaamiseen Download PDFInfo
- Publication number
- FI20055616A FI20055616A FI20055616A FI20055616A FI20055616A FI 20055616 A FI20055616 A FI 20055616A FI 20055616 A FI20055616 A FI 20055616A FI 20055616 A FI20055616 A FI 20055616A FI 20055616 A FI20055616 A FI 20055616A
- Authority
- FI
- Finland
- Prior art keywords
- preparation
- processing
- Prior art date
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)
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20055616A FI121525B (fi) | 2005-11-22 | 2005-11-22 | Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi |
EP20060808047 EP1951061A4 (en) | 2005-11-22 | 2006-11-21 | METHOD FOR MODIFYING THE TEXTURE OF A PREPARATION |
PCT/FI2006/050506 WO2007060288A1 (en) | 2005-11-22 | 2006-11-21 | Method of modifying the texture of a preparation |
JP2008541774A JP2009516522A (ja) | 2005-11-22 | 2006-11-21 | 調製物のテクスチュアを変更する方法 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20055616 | 2005-11-22 | ||
FI20055616A FI121525B (fi) | 2005-11-22 | 2005-11-22 | Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi |
Publications (3)
Publication Number | Publication Date |
---|---|
FI20055616A0 FI20055616A0 (fi) | 2005-11-22 |
FI20055616A true FI20055616A (fi) | 2007-05-23 |
FI121525B FI121525B (fi) | 2010-12-31 |
Family
ID=35458856
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FI20055616A FI121525B (fi) | 2005-11-22 | 2005-11-22 | Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP1951061A4 (fi) |
JP (1) | JP2009516522A (fi) |
FI (1) | FI121525B (fi) |
WO (1) | WO2007060288A1 (fi) |
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 (en) | 2009-02-05 | 2020-04-08 | Novozymes A/S | Method for producing an acidified milk product |
EP2393370A2 (en) | 2009-02-05 | 2011-12-14 | Chr. Hansen A/S | Method for producing an acidified milk product |
ES2704002T3 (es) | 2009-03-13 | 2019-03-13 | Chr Hansen As | Método para producir un producto de leche acidificada |
FI123158B (fi) | 2009-05-04 | 2012-11-30 | Valio Oy | Maitoproteiinituote ja menetelmä sen valmistamiseksi |
WO2011024994A1 (ja) * | 2009-08-31 | 2011-03-03 | 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 |
US20120301576A1 (en) | 2010-02-03 | 2012-11-29 | 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 |
BR112014000614A2 (pt) | 2011-07-12 | 2017-07-11 | Maraxi Inc | métodos e composições para consumíveis |
WO2013010037A1 (en) * | 2011-07-12 | 2013-01-17 | Lyrical Foods, Inc. | Methods and compositions for consumables |
US10039306B2 (en) | 2012-03-16 | 2018-08-07 | Impossible Foods Inc. | Methods 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 |
WO2014029923A1 (fr) * | 2012-08-21 | 2014-02-27 | Compagnie Gervais Danone | Composition alimentaire comprenant un melange de permeat de lait et de farine vegetale |
KR20240042553A (ko) | 2013-01-11 | 2024-04-02 | 임파서블 푸즈 인크. | 소비재의 풍미 및 향미 프로파일에 영향을 미치는 방법 및 조성물 |
RU2018138576A (ru) | 2013-01-11 | 2019-04-02 | Импоссибл Фудз Инк. | Немолочный аналог сыра, содержащий коацерват |
BR112016022673B1 (pt) | 2014-03-31 | 2021-12-28 | Impossible Foods Inc. | Composição de réplica de carne |
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 |
ES2720824T3 (es) * | 2015-04-30 | 2019-07-24 | Gea Mech Equipment Italia S P A | Método para hacer yogur u otro producto a base de leche fermentada |
JP7047227B2 (ja) | 2016-04-01 | 2022-04-05 | オートリー アクチエボラグ | 粘度増強オート麦ベースおよび発酵オート麦ベース製品 |
WO2020254576A1 (en) | 2019-06-20 | 2020-12-24 | Novozymes A/S | Cross-linked milk protein co-precipitate |
WO2021004817A1 (en) | 2019-07-05 | 2021-01-14 | Novozymes A/S | Process for preparing an acidified milk product |
Family Cites Families (10)
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 |
DK41892D0 (fi) * | 1992-03-27 | 1992-03-27 | Novo Nordisk As | |
AU761467B2 (en) * | 1998-06-09 | 2003-06-05 | Ajinomoto Co., Inc. | Novel enzyme-treated protein-containing food, and methods for producing the same |
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 |
NZ527436A (en) * | 2003-08-07 | 2005-08-26 | Fonterra Co Operative Group | Dairy product and process for producing a milk protein concentrate high in whey protein and enhancing cheese yields |
AU2005244349B2 (en) * | 2004-05-10 | 2010-04-29 | Ajinomoto Co., Inc. | Method of producing yogurt |
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 EP EP20060808047 patent/EP1951061A4/en not_active Ceased
- 2006-11-21 JP JP2008541774A patent/JP2009516522A/ja active Pending
Also Published As
Publication number | Publication date |
---|---|
EP1951061A4 (en) | 2011-04-27 |
WO2007060288A1 (en) | 2007-05-31 |
FI20055616A0 (fi) | 2005-11-22 |
EP1951061A1 (en) | 2008-08-06 |
JP2009516522A (ja) | 2009-04-23 |
FI121525B (fi) | 2010-12-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM | Patent lapsed |