JPH11500320A - 乳製品をベースにしたスプレッド - Google Patents
乳製品をベースにしたスプレッドInfo
- Publication number
- JPH11500320A JPH11500320A JP9507166A JP50716697A JPH11500320A JP H11500320 A JPH11500320 A JP H11500320A JP 9507166 A JP9507166 A JP 9507166A JP 50716697 A JP50716697 A JP 50716697A JP H11500320 A JPH11500320 A JP H11500320A
- Authority
- JP
- Japan
- Prior art keywords
- spread
- milk
- gelatin
- product
- less
- 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
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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1504—Spreads, semi-solid products
-
- 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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
- A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
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- 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
-
- 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/104—Water-continuous butterlike spreads; spreads from cream prepared without phase inversion
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
- Lubricants (AREA)
Abstract
Description
Claims (1)
- 【特許請求の範囲】 1.クリーム状で、培養された乳製品をベースにした水の連続するスプレッドで あり、35%未満の脂肪、4.5%までの乳蛋白、ゼラチン、又はゼラチン代替 物、任意に2%までの構造化剤を含み、4.6乃至5.2の間のpH値、10℃に おいて200乃至500g、20℃において50乃至250gのスティーブンス 値硬度を有し、牛乳よりも高い、ホエー蛋白のカゼインに対する重量比を有し、 そしてバター様口腔感覚、口当り、及び味を有するスプレッド。 2.ゼラチンを有する、請求項1のスプレッド。 3.0.5重量%以上のゼラチンを有する、請求項2のスプレッド。 4.スプレッドが30%未満、好ましくは28%未満の脂肪を含む、請求項1乃 至3のいずれか1請求項のスプレッド。 5.pH値が4.7以上、好ましくは4.8乃至5.0である、1乃至4のいずれ か1請求項のスプレッド。 6.製品中に存在する脂肪を含まない物質をベースにして、スプレッドが、25 0のブルーム強度を有するゼラチンを0.8乃至1.2重量%、及び好ましくは0 .9乃至1.1重量%、又は他のゼラチンを使用する場合、同程度に構造化をもた らす量で含む、請求項2乃至5のいずれか1請求項のスプレッド。 7.スプレッドが2.3乃至4.2重量%の乳蛋白を含む、請求項1乃至6のいず れか1請求項のスプレッド。 8.ホエー蛋白のカゼインに対する比が0.7乃至1.0の範囲である、請求項1 乃至7のいずれか1請求項のスプレッド。 9.請求項1乃至8のいずれか1請求項に記載の製品を得る方法であって、クリ ーム、スキムミルク、全乳、濃縮された牛乳、フィルドミルク、及びこれらの二 つ以上の混合物、付加的にホエー蛋白、及び任意に構造化剤を低温殺菌し、培養 温度へ冷却し、これに酸性化微生物培養体を接種し、pH5.5未満、好ましく は5.2未満が得られるまで発酵させ、pH値を4.5以上、好ましくは4.6以 上、さらに好ましくは4.8以上となるように制御し、4.6乃至5.2のpH値 が得られるまで、任意に追加のクリーム、スウィートクリーム、又は 上記の他の乳製品を添加し、得られる製品を50乃至600bar、好ましくは 75乃至400bar、さらに好ましくは100乃至300barで、35℃以 上の温度で、要求される構造特性が得られるまで均質化し、さらに、上記以外の 成分を、この方法の適するときに添加することを含む、方法。 10.均質化工程を、培養剤を添加する前に実施する、請求項9の方法。 11.スプレッドが、65℃を越える温度で容器へ充填され、次に容器は密封され る、請求項9又は10の方法。
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP95202059.2 | 1995-07-27 | ||
NL95202059.2 | 1995-07-27 | ||
EP95202059 | 1995-07-27 | ||
PCT/EP1996/003100 WO1997004660A1 (en) | 1995-07-27 | 1996-07-09 | Dairy based spread |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH11500320A true JPH11500320A (ja) | 1999-01-12 |
JP3083158B2 JP3083158B2 (ja) | 2000-09-04 |
Family
ID=8220535
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP09507166A Expired - Lifetime JP3083158B2 (ja) | 1995-07-27 | 1996-07-09 | 乳製品をベースにしたスプレッド |
Country Status (13)
Country | Link |
---|---|
EP (1) | EP0841856B1 (ja) |
JP (1) | JP3083158B2 (ja) |
AT (1) | ATE188844T1 (ja) |
AU (1) | AU721705B2 (ja) |
CA (1) | CA2227870C (ja) |
DE (1) | DE69606304T2 (ja) |
DK (1) | DK0841856T3 (ja) |
ES (1) | ES2142598T3 (ja) |
GR (1) | GR3033046T3 (ja) |
MX (1) | MX9800753A (ja) |
PT (1) | PT841856E (ja) |
WO (1) | WO1997004660A1 (ja) |
ZA (1) | ZA966334B (ja) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE19711805A1 (de) * | 1996-03-27 | 1998-09-24 | New Zealand Milk Products Euro | Modifizierte Molkenkäse- und Dessertprodukte auf Milchbasis |
US6468578B1 (en) * | 1998-04-01 | 2002-10-22 | Lipton, Division Of Conopco, Inc. | Process for preparing a spread |
TR200002864T2 (tr) * | 1998-04-03 | 2000-12-21 | Unilever N.V. | Asitlendirilmiş tereyağı benzeri yumuşak ürün. |
TR200200291T2 (tr) | 1999-08-04 | 2002-06-21 | Unilever N.V. | Gıda Ürünü |
SK18262002A3 (sk) * | 2000-06-26 | 2003-05-02 | Unilever Nv | Liateľná alebo pastovitá zmes, jej použitie, spôsob prípravy emulzie oleja vo vode a roztierateľná emulzia |
DE60223762T2 (de) | 2001-08-10 | 2008-10-23 | Unilever N.V. | Zusammensetzung enthaltend Diätfasern |
EP1446019B1 (en) * | 2001-11-23 | 2007-03-14 | Unilever N.V. | Water continuous food product with cooling flavour |
DE60230316D1 (de) * | 2001-11-23 | 2009-01-22 | Unilever Nv | GESÄUERTES NAHRUNGSMITTELPRODUKT MIT KONTINUIERLICHER WASSERPHASE& x9; |
WO2004056187A1 (en) * | 2002-12-19 | 2004-07-08 | Unilever N.V. | Edible emulsion for hot food products |
AU2005224162A1 (en) | 2004-03-19 | 2005-09-29 | Danisco A/S | Emulsifier composition for shortening |
US20130156889A1 (en) * | 2011-12-14 | 2013-06-20 | Dairy Farmers Of America, Inc. | Greek yogurt dips and spreads and production thereof |
US11653660B2 (en) | 2013-04-11 | 2023-05-23 | Leprino Foods Company | Protein fortified yogurts and methods of making |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1605009A (en) * | 1926-05-01 | 1926-11-02 | Matthews Selected Dairies Comp | Process of manufacturing butter-fat products |
GB1261910A (en) * | 1968-07-26 | 1972-01-26 | Unilever Ltd | Process for preparing lactic spread |
DE2300663A1 (de) * | 1973-01-08 | 1974-07-11 | Molkerei Borken Egmbh | Verfahren zum herstellen eines brotaufstriches |
US4177293A (en) * | 1978-11-15 | 1979-12-04 | Mlekarensky Prumysl, Generalni Reditelstvi | Process of manufacture of a butter spread |
DE3324821C2 (de) * | 1983-07-09 | 1986-06-12 | Fa. Dr. August Oetker, 4800 Bielefeld | Brotaufstrich auf Sauerrahmbasis |
US4772483A (en) * | 1986-09-09 | 1988-09-20 | Blankebaer/Boweykrimko Corporation | Hot-pack, all-dairy butter substitute and process for producing the same |
NL8700661A (nl) * | 1987-03-20 | 1988-10-17 | Dmv Campina Bv | Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt. |
NL8801149A (nl) * | 1988-05-02 | 1989-12-01 | Friesland Condensfab | Werkwijze voor het bereiden van een eetbare en smeerbare olie-in-water emulsie. |
ATE162369T1 (de) * | 1992-03-06 | 1998-02-15 | Unilever Nv | Brotaufstrich mit niedrigem fettgehalt |
-
1996
- 1996-07-09 MX MX9800753A patent/MX9800753A/es not_active IP Right Cessation
- 1996-07-09 AT AT96925752T patent/ATE188844T1/de not_active IP Right Cessation
- 1996-07-09 CA CA002227870A patent/CA2227870C/en not_active Expired - Fee Related
- 1996-07-09 EP EP96925752A patent/EP0841856B1/en not_active Expired - Lifetime
- 1996-07-09 JP JP09507166A patent/JP3083158B2/ja not_active Expired - Lifetime
- 1996-07-09 WO PCT/EP1996/003100 patent/WO1997004660A1/en active IP Right Grant
- 1996-07-09 ES ES96925752T patent/ES2142598T3/es not_active Expired - Lifetime
- 1996-07-09 DK DK96925752T patent/DK0841856T3/da active
- 1996-07-09 AU AU66157/96A patent/AU721705B2/en not_active Ceased
- 1996-07-09 DE DE69606304T patent/DE69606304T2/de not_active Expired - Lifetime
- 1996-07-09 PT PT96925752T patent/PT841856E/pt unknown
- 1996-07-25 ZA ZA9606334A patent/ZA966334B/xx unknown
-
2000
- 2000-03-23 GR GR20000400733T patent/GR3033046T3/el not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
DE69606304D1 (de) | 2000-02-24 |
AU721705B2 (en) | 2000-07-13 |
EP0841856B1 (en) | 2000-01-19 |
MX9800753A (es) | 1998-04-30 |
AU6615796A (en) | 1997-02-26 |
GR3033046T3 (en) | 2000-08-31 |
JP3083158B2 (ja) | 2000-09-04 |
ES2142598T3 (es) | 2000-04-16 |
DE69606304T2 (de) | 2000-08-10 |
ATE188844T1 (de) | 2000-02-15 |
WO1997004660A1 (en) | 1997-02-13 |
DK0841856T3 (da) | 2000-05-29 |
ZA966334B (en) | 1998-01-26 |
PT841856E (pt) | 2000-06-30 |
CA2227870A1 (en) | 1997-02-13 |
CA2227870C (en) | 2002-09-03 |
EP0841856A1 (en) | 1998-05-20 |
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