HK1118424A1 - Method of improving the texture of fermented milk - Google Patents

Method of improving the texture of fermented milk

Info

Publication number
HK1118424A1
HK1118424A1 HK08112430.5A HK08112430A HK1118424A1 HK 1118424 A1 HK1118424 A1 HK 1118424A1 HK 08112430 A HK08112430 A HK 08112430A HK 1118424 A1 HK1118424 A1 HK 1118424A1
Authority
HK
Hong Kong
Prior art keywords
texture
improving
fermented milk
fermented
milk
Prior art date
Application number
HK08112430.5A
Other languages
English (en)
Inventor
Hiroshi Horiuchi
Hideo Ohtomo
Hiroshi Echizen
Original Assignee
Meiji 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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of HK1118424A1 publication Critical patent/HK1118424A1/xx

Links

Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
HK08112430.5A 2005-09-16 2008-11-13 Method of improving the texture of fermented milk HK1118424A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005270645 2005-09-16
PCT/JP2006/318338 WO2007032459A1 (ja) 2005-09-16 2006-09-15 発酵乳の食感改良方法

Publications (1)

Publication Number Publication Date
HK1118424A1 true HK1118424A1 (en) 2009-02-13

Family

ID=37865042

Family Applications (1)

Application Number Title Priority Date Filing Date
HK08112430.5A HK1118424A1 (en) 2005-09-16 2008-11-13 Method of improving the texture of fermented milk

Country Status (10)

Country Link
US (1) US20090136620A1 (zh)
EP (2) EP1925207B1 (zh)
JP (2) JP5340597B2 (zh)
KR (1) KR101308667B1 (zh)
CN (1) CN101267740B (zh)
AU (1) AU2006289831B2 (zh)
CA (1) CA2622691C (zh)
HK (1) HK1118424A1 (zh)
NZ (2) NZ566552A (zh)
WO (1) WO2007032459A1 (zh)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2644035B1 (en) * 2007-04-26 2015-07-08 Meiji Co., Ltd. Beverage comprising a fermented whey preparation and method for producing the same
CA2741679A1 (en) * 2008-10-23 2010-04-29 Meiji Co., Ltd. Fermented whey preparation and method for producing the same
CN107836519A (zh) * 2009-04-15 2018-03-27 方塔拉合作集团有限公司 乳制品及方法
CN102232463A (zh) * 2010-04-29 2011-11-09 司红 一种利用天然原料制成的软质冻酸奶及其制作方法
CN102550669B (zh) * 2010-12-28 2013-11-13 内蒙古伊利实业集团股份有限公司 高蛋白低脂肪酸奶及其制备方法
JP6392668B2 (ja) * 2012-11-29 2018-09-19 株式会社明治 乳酸菌体外機能性産生物の増産方法およびヨーグルト製造方法
KR20150017971A (ko) * 2013-08-08 2015-02-23 삼성정밀화학 주식회사 세트 타입 발효유 제조용 조성물, 세트 타입 발효유 및 세트 타입 발효유의 제조방법
CN104286172A (zh) * 2013-12-12 2015-01-21 杭州新希望双峰乳业有限公司 高稳定性凝固型酸奶的制备工艺
CN106798009B (zh) * 2015-11-26 2020-10-20 内蒙古伊利实业集团股份有限公司 一种添加凝胶性β-乳球蛋白制品的发酵乳及其制备方法
CN109803538A (zh) * 2016-09-26 2019-05-24 株式会社明治 使用包含经超高温杀菌处理的材料的原料混合物的发酵乳的制造方法
CN113508838B (zh) * 2021-07-08 2022-03-01 东北农业大学 含有挤压乳清蛋白-菊粉复合物的发酵乳及其制备方法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE452396B (sv) * 1984-03-05 1987-11-30 Arla Ekonomisk Foerening Forfarande for att i mjolk odla langsamvexande stammar av exv lactobacillus acidophilus
JPH07203863A (ja) 1994-01-14 1995-08-08 Kyodo Nyugyo Kk 牛乳ホエ−由来β−ラクトグロブリン、α−ラクトアルブミン及びラクトフエリンの製造法
JP2966330B2 (ja) 1995-09-29 1999-10-25 雪印乳業株式会社 発酵乳及びその製造法
JP3013157B2 (ja) * 1996-09-27 2000-02-28 カルピス株式会社 乳酸酸度上昇が抑制された乳酸菌発酵乳材料
JP3481931B2 (ja) * 2001-01-25 2003-12-22 森永乳業株式会社 抗潰瘍性発酵乳及び抗潰瘍性発酵乳の製造方法
EP1228707A1 (en) * 2001-02-01 2002-08-07 Campina Melkunie B.V. Use of alpha-lactalbumin as prebiotic agent
EP1378173A1 (en) * 2002-07-01 2004-01-07 Soremartec Sealing for foods having liquid fillings
JP2006508160A (ja) * 2002-11-29 2006-03-09 キャンピナ・ビーブイ 球状タンパク質の機能的特性を改良する方法、このようにして調製されたタンパク質、該タンパク質の使用及び該タンパク質を含有する製品
JP3935853B2 (ja) 2003-03-20 2007-06-27 株式会社ヤクルト本社 発酵乳およびその製造方法
ATE364322T1 (de) * 2003-04-15 2007-07-15 Campina Bv Verfahren zur herstellung eines beta- laktoglobulin-angereichertes molkenproteinkonzentrates und darauf basierender texturverstärker zur verwendung in milchprodukten
JP4225482B2 (ja) * 2003-10-20 2009-02-18 旭化成ケミカルズ株式会社 ヨーグルトの製造方法
JP2005237238A (ja) * 2004-02-25 2005-09-08 Asama Chemical Co Ltd 抗体含有発酵食品の製造方法

Also Published As

Publication number Publication date
JP5340597B2 (ja) 2013-11-13
KR20080050418A (ko) 2008-06-05
JP2013063084A (ja) 2013-04-11
NZ588904A (en) 2012-05-25
JPWO2007032459A1 (ja) 2009-03-19
KR101308667B1 (ko) 2013-09-13
AU2006289831B2 (en) 2011-09-01
EP1925207A1 (en) 2008-05-28
EP1925207B1 (en) 2016-11-02
CA2622691C (en) 2014-12-23
NZ566552A (en) 2011-08-26
CN101267740A (zh) 2008-09-17
EP2394515B1 (en) 2016-11-02
US20090136620A1 (en) 2009-05-28
EP2394515A1 (en) 2011-12-14
JP5666541B2 (ja) 2015-02-12
CA2622691A1 (en) 2007-03-22
AU2006289831A1 (en) 2007-03-22
WO2007032459A8 (ja) 2007-06-14
EP1925207A4 (en) 2011-05-18
CN101267740B (zh) 2012-08-29
WO2007032459A1 (ja) 2007-03-22

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Legal Events

Date Code Title Description
PC Patent ceased (i.e. patent has lapsed due to the failure to pay the renewal fee)

Effective date: 20200917