FR2138125A1 - Coagulation of milk - with mixture of protease and lipase - Google Patents

Coagulation of milk - with mixture of protease and lipase

Info

Publication number
FR2138125A1
FR2138125A1 FR7217929A FR7217929A FR2138125A1 FR 2138125 A1 FR2138125 A1 FR 2138125A1 FR 7217929 A FR7217929 A FR 7217929A FR 7217929 A FR7217929 A FR 7217929A FR 2138125 A1 FR2138125 A1 FR 2138125A1
Authority
FR
France
Prior art keywords
milk
coagulation
lipase
protease
mixture
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.)
Granted
Application number
FR7217929A
Other languages
French (fr)
Other versions
FR2138125B1 (en
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.)
Tanabe Seiyaku Co Ltd
Original Assignee
Tanabe Seiyaku Co Ltd
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 Tanabe Seiyaku Co Ltd filed Critical Tanabe Seiyaku Co Ltd
Publication of FR2138125A1 publication Critical patent/FR2138125A1/en
Application granted granted Critical
Publication of FR2138125B1 publication Critical patent/FR2138125B1/fr
Granted 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
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
    • 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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/202—Casein or caseinates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • 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
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Feed For Specific Animals (AREA)
  • Fodder In General (AREA)

Abstract

Milk from ruminants or soya bean milk is coagulated by treatment with an enzyme mixture consisting of lipase and protease. The enzyme mixture is added to the milk at room temp. to 70 degrees C (esp. 40-60 degrees C) and pH 5.6-7.5. Pref. 10-2 to 10-4 mol/litre of a Ca salt such as CaCl2 or ca glucuronate is also present. Process gives rapid coagulation of the milk protein and is an improvement over coagulation process using rennet alone.
FR7217929A 1971-05-19 1972-05-18 Coagulation of milk - with mixture of protease and lipase Granted FR2138125A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3391371 1971-05-19

Publications (2)

Publication Number Publication Date
FR2138125A1 true FR2138125A1 (en) 1972-12-29
FR2138125B1 FR2138125B1 (en) 1974-07-26

Family

ID=12399742

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7217929A Granted FR2138125A1 (en) 1971-05-19 1972-05-18 Coagulation of milk - with mixture of protease and lipase

Country Status (2)

Country Link
FR (1) FR2138125A1 (en)
NL (1) NL7206737A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0037999A2 (en) * 1980-04-16 1981-10-21 Miles Laboratories, Inc. Production of low cholesterol casein
EP0187048A2 (en) * 1984-12-28 1986-07-09 Novo Nordisk A/S Process for the production of soy hydrolysate, enzymatically modified soy protein and the use thereof as an egg white substitute
FR2629310A1 (en) * 1988-03-30 1989-10-06 Hokkaido Nissin Kk Method for preparing a food product based on soya proteins
EP1048219A2 (en) * 1999-04-27 2000-11-02 Kraft Foods, Inc. Cheese containing whey protein digestion products
WO2002074098A1 (en) * 2001-03-21 2002-09-26 Dsm Ip Assets B.V. Cheese-making process

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2531329A (en) * 1946-09-27 1950-11-21 Merle G Farnham Chesse modifying enzyme product
US2560182A (en) * 1948-01-19 1951-07-10 Iowa State College Res Found Preparation of blue-veined cheese

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2531329A (en) * 1946-09-27 1950-11-21 Merle G Farnham Chesse modifying enzyme product
US2560182A (en) * 1948-01-19 1951-07-10 Iowa State College Res Found Preparation of blue-veined cheese

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0037999A2 (en) * 1980-04-16 1981-10-21 Miles Laboratories, Inc. Production of low cholesterol casein
EP0037999A3 (en) * 1980-04-16 1981-12-30 Miles Laboratories Inc. Production of low cholesterol casein
EP0187048A2 (en) * 1984-12-28 1986-07-09 Novo Nordisk A/S Process for the production of soy hydrolysate, enzymatically modified soy protein and the use thereof as an egg white substitute
EP0187048A3 (en) * 1984-12-28 1988-09-21 Novo Nordisk A/S Process for the production of soy hydrolysate, enzymatically modified soy protein and the use thereof as an egg white substitute
FR2629310A1 (en) * 1988-03-30 1989-10-06 Hokkaido Nissin Kk Method for preparing a food product based on soya proteins
EP1048219A2 (en) * 1999-04-27 2000-11-02 Kraft Foods, Inc. Cheese containing whey protein digestion products
EP1048219A3 (en) * 1999-04-27 2001-02-28 Kraft Foods, Inc. Cheese containing whey protein digestion products
US6416796B1 (en) 1999-04-27 2002-07-09 Kraft Foods, Inc. Whey protein digestion products in cheese
WO2002074098A1 (en) * 2001-03-21 2002-09-26 Dsm Ip Assets B.V. Cheese-making process

Also Published As

Publication number Publication date
FR2138125B1 (en) 1974-07-26
NL7206737A (en) 1972-11-21
AU4228172A (en) 1973-05-03

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Legal Events

Date Code Title Description
ST Notification of lapse