JP3764170B2 - チーズを作るための方法 - Google Patents

チーズを作るための方法 Download PDF

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Publication number
JP3764170B2
JP3764170B2 JP50472697A JP50472697A JP3764170B2 JP 3764170 B2 JP3764170 B2 JP 3764170B2 JP 50472697 A JP50472697 A JP 50472697A JP 50472697 A JP50472697 A JP 50472697A JP 3764170 B2 JP3764170 B2 JP 3764170B2
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JP
Japan
Prior art keywords
cheese
milk
transglutaminase
protein
enzyme
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.)
Expired - Lifetime
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JP50472697A
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English (en)
Japanese (ja)
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JPH11508448A (ja
JPH11508448A5 (https=
Inventor
ブッツ，ペーテル
Original Assignee
ノボザイムス アクティーゼルスカブ
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Application filed by ノボザイムス 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 JPH11508448A publication Critical patent/JPH11508448A/ja
Publication of JPH11508448A5 publication Critical patent/JPH11508448A5/ja
Application granted granted Critical
Publication of JP3764170B2 publication Critical patent/JP3764170B2/ja
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • A23C19/02—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
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
JP50472697A 1995-06-30 1996-06-25 チーズを作るための方法 Expired - Lifetime JP3764170B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK76495 1995-06-30
DK0764/95 1995-06-30
PCT/DK1996/000279 WO1997001961A1 (en) 1995-06-30 1996-06-25 A process for making cheese

Publications (3)

Publication Number Publication Date
JPH11508448A JPH11508448A (ja) 1999-07-27
JPH11508448A5 JPH11508448A5 (https=) 2004-08-05
JP3764170B2 true JP3764170B2 (ja) 2006-04-05

Family

ID=8097292

Family Applications (1)

Application Number Title Priority Date Filing Date
JP50472697A Expired - Lifetime JP3764170B2 (ja) 1995-06-30 1996-06-25 チーズを作るための方法

Country Status (9)

Country Link
US (1) US6258390B1 (https=)
EP (1) EP0835061A1 (https=)
JP (1) JP3764170B2 (https=)
CN (1) CN1075354C (https=)
AU (1) AU695309B2 (https=)
BR (1) BR9609507A (https=)
IN (1) IN181949B (https=)
NZ (1) NZ310975A (https=)
WO (1) WO1997001961A1 (https=)

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6093424A (en) * 1999-04-27 2000-07-25 Kraft Foods, Inc. Process for making cheese using transglutaminase and a non-rennet protease
US6251445B1 (en) 1999-05-19 2001-06-26 Kraft Foods, Inc. Method for producing enzyme-modified cheese flavorings
US6270814B1 (en) * 1999-06-03 2001-08-07 Kraft Foods, Inc. Incorporation of whey into process cheese
US6224914B1 (en) * 1999-06-03 2001-05-01 Kraft Foods, Inc. Process for incorporating whey proteins into cheese using transglutaminase
DE10046605A1 (de) 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
US7108876B2 (en) 2001-01-25 2006-09-19 Nutricepts, Inc. Shaped cheese reconstruction with transglutaminase
US6416797B1 (en) 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
US6572901B2 (en) * 2001-05-02 2003-06-03 Kraft Foods Holdings, Inc. Process for making a cheese product using transglutaminase
WO2003075668A1 (en) * 2002-03-04 2003-09-18 Schreiber Foods, Inc. Processed cheese with improved firmness using cross-linking enzymes
US6861080B2 (en) 2002-05-24 2005-03-01 Kraft Foods Holdings, Inc. Dairy products with reduced average particle size
US6908634B2 (en) * 2003-03-20 2005-06-21 Solae, Llc Transglutaminase soy fish and meat products and analogs thereof
US7741438B2 (en) * 2003-06-20 2010-06-22 Wisconsin Alumni Research Foundation Methods and compositions involving endopeptidases PepO2 and PepO3
US7550279B2 (en) * 2003-07-30 2009-06-23 Nickel Gary B Amylose and amylopectin derivatives
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
WO2007012069A2 (en) 2005-07-20 2007-01-25 Brophy James S Modification of particle morphology to improve product functionality
WO2008017499A1 (en) * 2006-08-11 2008-02-14 Technische Universität München Preparation of a food stuff from a protein enriched substrate under the simultaneous use of transglutaminase and protease
EP1946656A1 (en) * 2006-12-22 2008-07-23 Unilever N.V. Acidic edible composition comprising cheese chunks and method of manufacturing such composition
US20090061046A1 (en) * 2007-08-02 2009-03-05 Novozymes A/S Method for producing an acidified milk drink
FI126431B (fi) * 2011-06-16 2016-11-30 Valio Oy Juusto ja sen valmistus
EP3488703A1 (en) * 2011-07-12 2019-05-29 Impossible Foods Inc. Methods and compositions for consumables
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
CN112471322A (zh) 2011-07-12 2021-03-12 非凡食品有限公司 用于消费品的方法和组合物
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
KR102381965B1 (ko) 2013-01-11 2022-04-04 임파서블 푸즈 인크. 소비재를 위한 방법 및 조성물
JP2016502868A (ja) 2013-01-11 2016-02-01 インポッシブル フーズ インコーポレイテッド コアセルベートを含む、乳成分非含有チーズ代替品
NZ710557A (en) 2013-01-15 2020-08-28 Glanbia Nutritionals Ireland Ltd Method for improving viscosity, solubility, and particle size of milk protein concentrates
JP6759103B2 (ja) 2014-03-31 2020-09-23 インポッシブル フーズ インコーポレイテッド ひき肉レプリカ
WO2016049591A1 (en) 2014-09-25 2016-03-31 Aladdin Foods, Llc Formulations for use in food products
UA125925C2 (uk) * 2015-02-10 2022-07-13 Кр. Гансен А/С Композиція для згортання молока, що містить суміш хімозинів, харчова та кормова композиції, що містять суміш хімозинів, застосування композиції для згортання молока, спосіб одержання продукту на основі молока та спосіб одержання ферментованого молочного продукту з використанням композиції для згортання молока
RU2612807C1 (ru) * 2015-11-18 2017-03-13 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" Способ получения мягкого сыра, обладающего биологически активными свойствами
JP7088030B2 (ja) * 2017-02-16 2022-06-21 味の素株式会社 チーズ改質用製剤
RU2766587C2 (ru) * 2017-12-28 2022-03-15 Сюташ Сют Урюнлери Аноним Ширкети Способ изготовления белого сыра сузьма uf с использованием фермента трансглутаминазы

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK60192D0 (https=) * 1992-05-08 1992-05-08 Novo Nordisk As
DK31193D0 (https=) * 1993-03-19 1993-03-19 Novo Nordisk As
JP3387267B2 (ja) * 1994-10-26 2003-03-17 味の素株式会社 トランスグルタミナーゼを用いるチーズの製造方法

Also Published As

Publication number Publication date
CN1189764A (zh) 1998-08-05
US6258390B1 (en) 2001-07-10
EP0835061A1 (en) 1998-04-15
AU6188796A (en) 1997-02-05
BR9609507A (pt) 1999-05-25
WO1997001961A1 (en) 1997-01-23
IN181949B (https=) 1998-11-14
NZ310975A (en) 1998-12-23
JPH11508448A (ja) 1999-07-27
AU695309B2 (en) 1998-08-13
CN1075354C (zh) 2001-11-28

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JPH08173032A (ja) トランスグルタミナーゼを用いるチーズの製造方法
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