JP2006522591A - ヒアルロン酸を含んで成る酪農製品 - Google Patents

ヒアルロン酸を含んで成る酪農製品 Download PDF

Info

Publication number
JP2006522591A
JP2006522591A JP2006504342A JP2006504342A JP2006522591A JP 2006522591 A JP2006522591 A JP 2006522591A JP 2006504342 A JP2006504342 A JP 2006504342A JP 2006504342 A JP2006504342 A JP 2006504342A JP 2006522591 A JP2006522591 A JP 2006522591A
Authority
JP
Japan
Prior art keywords
hyaluronic acid
dairy product
dairy
milk
cheese
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.)
Pending
Application number
JP2006504342A
Other languages
English (en)
Japanese (ja)
Other versions
JP2006522591A5 (https=
Inventor
ダルベイェ，ヘンリック
Original Assignee
ノボザイムス アクティーゼルスカブ
セーホーエル．ハンセン アクティーゼルスカブ
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 ノボザイムス アクティーゼルスカブ, セーホーエル．ハンセン アクティーゼルスカブ filed Critical ノボザイムス アクティーゼルスカブ
Publication of JP2006522591A publication Critical patent/JP2006522591A/ja
Publication of JP2006522591A5 publication Critical patent/JP2006522591A5/ja
Pending 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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; PREPARATION 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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; PREPARATION 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
    • 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; PREPARATION 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
    • A23C9/137—Thickening substances
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
JP2006504342A 2003-04-11 2004-04-01 ヒアルロン酸を含んで成る酪農製品 Pending JP2006522591A (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200300576 2003-04-11
PCT/DK2004/000226 WO2004089098A1 (en) 2003-04-11 2004-04-01 Dairy product comprising hyaluronic acid

Publications (2)

Publication Number Publication Date
JP2006522591A true JP2006522591A (ja) 2006-10-05
JP2006522591A5 JP2006522591A5 (https=) 2007-05-17

Family

ID=33154967

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2006504342A Pending JP2006522591A (ja) 2003-04-11 2004-04-01 ヒアルロン酸を含んで成る酪農製品

Country Status (4)

Country Link
EP (1) EP1615503A1 (https=)
JP (1) JP2006522591A (https=)
CN (1) CN1777366A (https=)
WO (1) WO2004089098A1 (https=)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008220359A (ja) * 2007-02-13 2008-09-25 Q P Corp 発酵乳
JP2009183189A (ja) * 2008-02-05 2009-08-20 Uha Mikakuto Co Ltd 油脂加工食品及びその製造方法

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2004298721A1 (en) * 2003-12-17 2005-06-30 Novozymes Biopolymer A/S Method for preparing a food product comprising texturizers
CZ18797U1 (cs) 2008-07-08 2008-08-11 Isoline S.R.O. Prostredek k prevenci kloubních onemocnení
CN105713853B (zh) 2010-01-28 2020-07-17 科·汉森有限公司 基于噬菌体抗性选择的用于对食品进行质构化的乳酸细菌
BR112013009280B1 (pt) * 2010-10-22 2021-08-31 Chr. Hansen A/S Método para obter uma cepa de bactérias do ácido láctico de texturização, método de produzir um laticínio e uso de uma cepa de bactérias do ácido láctico
CN103349072B (zh) * 2013-01-29 2016-01-27 山东禹王生态食业有限公司 一种大豆分离蛋白乳化植物油型保健酸奶及其制作方法
CN104397183A (zh) * 2014-11-20 2015-03-11 广西大学 透明质酸牛奶的制备方法
CN114027386A (zh) * 2021-11-17 2022-02-11 营口奥雪冷藏储运食品有限公司 一种玫瑰透明质酸冰淇淋及其制备方法
CN116268089B (zh) * 2021-12-02 2024-10-29 华熙生物科技股份有限公司 一种含透明质酸的风味发酵乳及其制备方法
CN116098197A (zh) * 2022-12-26 2023-05-12 江苏华熙益能生物科技有限公司 一种含有透明质酸的冻干酸奶块及其制备方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56140866A (en) * 1980-04-07 1981-11-04 Minaminihon Rakunou Kyodo Kk Acid-resistant whipping cream powder and its preparation
JPS5747444A (en) * 1980-09-04 1982-03-18 Minaminihon Rakunou Kyodo Kk Fermented oil or fat powder and its preparation
JPS5747443A (en) * 1980-09-04 1982-03-18 Minaminihon Rakunou Kyodo Kk Fermented milk powder and its preparation
JPH0790003A (ja) * 1993-03-01 1995-04-04 Teika Corp 新規多糖類、その製造方法、新規多糖類の用途およびアゾトバクター・ベイジェリンキィーｔｎｍ１株
BR9509590A (pt) * 1994-11-04 1997-12-23 Polymun Scient Immunbio Forsch Aplicação de sod em liposomas
JPH1056983A (ja) * 1996-08-13 1998-03-03 Kyodo Nyugyo Kk ゲル化食品の改良法
US6391864B1 (en) * 1998-08-19 2002-05-21 Joint Juice, Inc. Food supplement containing a cartilage supplement
JP2001178406A (ja) * 1999-12-28 2001-07-03 Kosumerushii Japan:Kk ヒアルロン酸含有食品
US20030069202A1 (en) * 2000-06-02 2003-04-10 Kern Kenneth Norman Compositions, kits, and methods for promoting defined health benefits
FR2811997A1 (fr) * 2000-07-24 2002-01-25 Rhodia Food S A S Composition comprenant au moins un heteroxylane lequel est partiellement substitue par un ou plusieurs hydrocolloide(s)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008220359A (ja) * 2007-02-13 2008-09-25 Q P Corp 発酵乳
JP2009183189A (ja) * 2008-02-05 2009-08-20 Uha Mikakuto Co Ltd 油脂加工食品及びその製造方法

Also Published As

Publication number Publication date
CN1777366A (zh) 2006-05-24
EP1615503A1 (en) 2006-01-18
WO2004089098A1 (en) 2004-10-21

Similar Documents

Publication Publication Date Title
US5766657A (en) Melt-controlled cheese and process of making
US6372268B1 (en) Wheyless process for production of natural mozzarella cheese
AU659999B2 (en) Non-fat natural cheese
US5679396A (en) Non-fat, reduced fat and low fat cheeses and method of making
CA2476601A1 (en) Dairy product and process
CN103039628A (zh) 一种高脂动物乳奶油奶酪及其制备方法
CN101180993A (zh) 一种低脂拉丝型干酪及其制备方法
JP2004508840A (ja) 増粘剤を含むチーズの製造方法
AU2019319023B2 (en) Process for producing a fermented milk soft cheese product
JP2006522591A (ja) ヒアルロン酸を含んで成る酪農製品
CA2680580A1 (en) Cultured dairy products and methods of manufacture
WO2005058053A1 (en) Dairy product comprising texturizers
Arora et al. Buffalo Milk Cheese
JP2024138336A (ja) 単純化されたチーズスプレッドの製造方法、およびそれにより得られた製品
NZ532585A (en) Method for producing a fermented dairy product using an oxidase from the fungus Microdochium
WO2011146916A2 (en) Methods and compositions for eps-fortified ingredients in cheese
US20040253344A1 (en) Dairy product comprising hyaluronic acid
US20050147715A1 (en) Dairy product comprising texturizers
EP1274314A2 (en) Quark from buttermilk and method for preparing and further processing
Krishna et al. Shelf life study of developed reduced fat synbiotic cream cheese
AU2001265878A1 (en) Basic quark from buttermilk and method for preparing and further processing
JP2022510560A (ja) ペニシリウム・カメンベルティの新規な菌株
KR20210056017A (ko) 식물성 발효치즈의 고수율 제조방법
KR20210058347A (ko) 식물성 발효치즈의 고수율 제조방법
JP2021040526A (ja) 低脂肪フレッシュチーズおよびその製造方法

Legal Events

Date Code Title Description
A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20070322

A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20070322

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20090514

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20090519

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20091020