HK1189127A1 - 物理性質改善的發酵乳的製備方法 - Google Patents
物理性質改善的發酵乳的製備方法Info
- Publication number
- HK1189127A1 HK1189127A1 HK14102112.3A HK14102112A HK1189127A1 HK 1189127 A1 HK1189127 A1 HK 1189127A1 HK 14102112 A HK14102112 A HK 14102112A HK 1189127 A1 HK1189127 A1 HK 1189127A1
- Authority
- HK
- Hong Kong
- Prior art keywords
- physical properties
- fermented milk
- improved physical
- producing fermented
- producing
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011047347 | 2011-03-04 | ||
PCT/JP2012/055169 WO2012121090A1 (ja) | 2011-03-04 | 2012-03-01 | 物性が改良された発酵乳の製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
HK1189127A1 true HK1189127A1 (zh) | 2014-05-30 |
Family
ID=46798058
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HK14102112.3A HK1189127A1 (zh) | 2011-03-04 | 2014-03-03 | 物理性質改善的發酵乳的製備方法 |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP5995835B2 (zh) |
CN (1) | CN103547162B (zh) |
HK (1) | HK1189127A1 (zh) |
WO (1) | WO2012121090A1 (zh) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SG11201503729QA (en) * | 2012-11-29 | 2015-06-29 | Meiji Co Ltd | Yogurt and production method thereof, production method of lactic acid bacteria extracellular functional product and agent for enhancing yield of lactic acid bacteria extracellular functional product |
CN105555143A (zh) * | 2013-09-17 | 2016-05-04 | 株式会社明治 | 生产具有改善的物理性质的发酵乳的方法 |
WO2015068790A1 (ja) * | 2013-11-08 | 2015-05-14 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
JP6964418B2 (ja) * | 2017-03-09 | 2021-11-10 | 雪印メグミルク株式会社 | 発酵乳 |
CN108142554B (zh) * | 2017-12-22 | 2020-11-03 | 内蒙古蒙牛乳业(集团)股份有限公司 | 酸奶及其制备方法 |
JP7350557B2 (ja) * | 2019-08-01 | 2023-09-26 | 株式会社 伊藤園 | 飲料液配合用の乳原料、容器詰飲料および飲料液における凝集抑制方法 |
JP7297587B2 (ja) * | 2019-08-01 | 2023-06-26 | 株式会社 伊藤園 | 容器詰乳含有コーヒー飲料の製造方法および凝集抑制方法 |
KR102259148B1 (ko) * | 2021-01-04 | 2021-06-01 | 이승종 | 그릭요거트 제조 방법 |
US20240057625A1 (en) * | 2021-02-26 | 2024-02-22 | Amano Enzyme Inc. | Method for producing fermented food or beverage, and anaerobic fermentation method |
WO2023027110A1 (ja) | 2021-08-24 | 2023-03-02 | 天野エンザイム株式会社 | 植物性タンパク質発酵飲食品の製造方法 |
JPWO2023048195A1 (zh) | 2021-09-21 | 2023-03-30 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU761467B2 (en) * | 1998-06-09 | 2003-06-05 | Ajinomoto Co., Inc. | Novel enzyme-treated protein-containing food, and methods for producing the same |
WO2003037093A1 (en) * | 2001-11-02 | 2003-05-08 | Novozymes A/S | Method for producing a fermented dairy product |
JP2007053930A (ja) * | 2005-08-23 | 2007-03-08 | Asama Chemical Co Ltd | 抗体含有発酵食品の製造方法 |
-
2012
- 2012-03-01 CN CN201280011563.XA patent/CN103547162B/zh not_active Expired - Fee Related
- 2012-03-01 JP JP2013503475A patent/JP5995835B2/ja active Active
- 2012-03-01 WO PCT/JP2012/055169 patent/WO2012121090A1/ja active Application Filing
-
2014
- 2014-03-03 HK HK14102112.3A patent/HK1189127A1/zh not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
JP5995835B2 (ja) | 2016-09-21 |
JPWO2012121090A1 (ja) | 2014-07-17 |
WO2012121090A1 (ja) | 2012-09-13 |
CN103547162A (zh) | 2014-01-29 |
CN103547162B (zh) | 2016-03-23 |
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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: 20220228 |