JPWO2021119543A5 - - Google Patents
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- JPWO2021119543A5 JPWO2021119543A5 JP2022535458A JP2022535458A JPWO2021119543A5 JP WO2021119543 A5 JPWO2021119543 A5 JP WO2021119543A5 JP 2022535458 A JP2022535458 A JP 2022535458A JP 2022535458 A JP2022535458 A JP 2022535458A JP WO2021119543 A5 JPWO2021119543 A5 JP WO2021119543A5
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- Prior art keywords
- yogurt
- protein
- percent
- milk
- whey
- Prior art date
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- 235000013618 yogurt Nutrition 0.000 claims description 54
- 235000018102 proteins Nutrition 0.000 claims description 35
- 102000004169 proteins and genes Human genes 0.000 claims description 35
- 108090000623 proteins and genes Proteins 0.000 claims description 35
- 108010046377 Whey Proteins Proteins 0.000 claims description 32
- 235000013336 milk Nutrition 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 30
- 210000004080 milk Anatomy 0.000 claims description 30
- 235000021119 whey protein Nutrition 0.000 claims description 28
- 102000007544 Whey Proteins Human genes 0.000 claims description 26
- 239000005018 casein Substances 0.000 claims description 15
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 15
- 235000021240 caseins Nutrition 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 8
- 239000005862 Whey Substances 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 235000008924 yoghurt drink Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000013861 fat-free Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
Description
本発明はまた、タンパク質を約12～約25パーセント含むヨーグルト製品をも提供し、該ヨーグルト製品はカゼインおよびホエイタンパク質の両方を含み、ここで、ホエイタンパク質のうち少なくとも約75パーセントは未変性の状態にある。
[本発明1001]
少なくとも1種の高タンパク質ヨーグルト製品を製造するための方法であって、以下の段階：
(a) ヨーグルト乳において約20:80～約90:10のホエイ：カゼイン比を与えるために、少なくとも1種のカゼイン含有成分、少なくとも1種のホエイタンパク質含有成分、およびそれらの組み合わせからなる群より選択される、少なくとも1種のタンパク質含有成分を該乳に添加することによって、ヨーグルト乳を調製する段階；
(b) ホエイタンパク質のうち少なくとも約75パーセントをその未変性の状態で維持するパスチャライゼーション条件下で、ヨーグルト乳を加熱処理する段階；ならびに
(c) ヨーグルト製品を製造するために、少なくとも1種の細菌培養物とともにヨーグルト乳を培養する段階、
を含み、
少なくとも1種のタンパク質含有成分の添加が、少なくとも約12パーセントの、ヨーグルトにおける総タンパク質含量をもたらし、かつヨーグルト乳に添加されるタンパク質含有成分の量および比が、ヨーグルト製品の粘度を約50センチポアズ～約200,000センチポアズに調整するために調節される、
方法。
[本発明1002]
タンパク質含有成分が、乳、クリーム、脱脂乳、WPC、WPI、MPC、MPI、無脂肪粉乳（NFDM）、UF乳、およびそれらの組み合わせからなる群より選択される、本発明1001の方法。
[本発明1003]
総タンパク質含量が、少なくとも約12パーセントを包含する、本発明1001の方法。
[本発明1005]
総タンパク質含量が、約12パーセント～約25パーセントを包含する、本発明1001の方法。
[本発明1006]
ホエイタンパク質のうち少なくとも約95パーセントが未変性の状態にある、本発明1001の方法。
[本発明1007]
タンパク質を少なくとも約12パーセント含むヨーグルト製品であって、
該タンパク質がカゼインおよびホエイタンパク質の両方を含み、
ホエイタンパク質のうち少なくとも約75パーセントが未変性の状態にある、
ヨーグルト製品。
[本発明1008]
タンパク質が少なくとも約15パーセントを構成する、本発明1007のヨーグルト製品。
[本発明1009]
ホエイタンパク質のうち少なくとも約95パーセントが未変性の状態にある、本発明1007のヨーグルト製品。
[本発明1010]
タンパク質を少なくとも約12パーセント含むヨーグルト飲料であって、
該タンパク質が約1:4の比でカゼインおよびホエイタンパク質を含み、
ホエイタンパク質のうち少なくとも約75パーセントが未変性の状態にある、
ヨーグルト飲料。
[本発明1011]
高タンパク質粉末化ヨーグルトを製造するための方法であって、以下の段階を含む以下の段階を含む、方法：
(a) ヨーグルト乳において約20:80～約90:10のホエイ：カゼイン比を与えるために、少なくとも1種のカゼイン含有成分、少なくとも1種のホエイタンパク質含有成分、およびそれらの組み合わせからなる群より選択される、少なくとも1種のタンパク質含有成分を該乳に添加することによって、ヨーグルト乳を調製する段階であって、
少なくとも1種のタンパク質含有成分の添加が、少なくとも約12パーセントの、ヨーグルトにおける総タンパク質含量を生じさせ、かつヨーグルト乳に添加されるタンパク質含有成分の量および比によって、ヨーグルト製品の粘度を約50センチポアズ～約200,000センチポアズに調節する、段階；
(b) ホエイタンパク質のうち少なくとも約75パーセントをその未変性の状態で維持するパスチャライゼーション条件下で、ヨーグルト乳を加熱処理する段階；
(c) ヨーグルト製品を製造するために、少なくとも1種の細菌培養物とともにヨーグルト乳を培養する段階；ならびに
(d) 粉末化ヨーグルトを製造するために、ヨーグルト製品を乾燥させる段階。
[本発明1012]
カゼインおよびホエイタンパク質を含む、高タンパク質ヨーグルト粉末であって、
該粉末がタンパク質を少なくとも約12パーセント含み、
ホエイタンパク質のうち少なくとも約75%が、未変性のホエイタンパク質として存在している、
高タンパク質ヨーグルト粉末。
The present invention also provides a yogurt product comprising from about 12 to about 25 percent protein, the yogurt product comprising both casein and whey protein, wherein at least about 75 percent of the whey protein is in its native state. It is in.
[Invention 1001]
A method for producing at least one high protein yogurt product, comprising the steps of:
(a) from the group consisting of at least one casein-containing component, at least one whey protein-containing component, and combinations thereof, to provide a whey:casein ratio of about 20:80 to about 90:10 in the yogurt milk; preparing yogurt milk by adding at least one selected protein-containing ingredient to the milk;
(b) heat treating the yogurt milk under pasteurization conditions that maintain at least about 75 percent of the whey proteins in their native state; and
(c) culturing yogurt milk with at least one bacterial culture to produce a yogurt product;
including;
The addition of at least one protein-containing ingredient provides a total protein content in the yogurt of at least about 12 percent, and the amount and ratio of protein-containing ingredients added to the yogurt milk increases the viscosity of the yogurt product from about 50 centipoise to Adjusted to adjust to approximately 200,000 centipoise,
Method.
[Present invention 1002]
The method of the invention 1001, wherein the protein-containing ingredient is selected from the group consisting of milk, cream, skim milk, WPC, WPI, MPC, MPI, non-fat dry milk (NFDM), UF milk, and combinations thereof.
[Present invention 1003]
The method of the invention 1001, wherein the total protein content comprises at least about 12 percent.
[Present invention 1005]
The method of the invention 1001, wherein the total protein content comprises from about 12 percent to about 25 percent.
[Present invention 1006]
The method of the invention 1001, wherein at least about 95 percent of the whey proteins are in a native state.
[Present invention 1007]
A yogurt product containing at least about 12 percent protein,
the protein comprises both casein and whey protein;
At least about 75 percent of the whey protein is in its native state.
Yogurt products.
[Present invention 1008]
The yogurt product of the invention 1007, comprising at least about 15 percent protein.
[Present invention 1009]
The yogurt product of the invention 1007, wherein at least about 95 percent of the whey protein is in an undenatured state.
[Present invention 1010]
A yogurt drink containing at least about 12 percent protein,
the protein comprises casein and whey protein in a ratio of about 1:4;
At least about 75 percent of the whey protein is in its native state.
yogurt drink.
[Invention 1011]
A method for producing high protein powdered yogurt, the method comprising the steps of:
(a) from the group consisting of at least one casein-containing component, at least one whey protein-containing component, and combinations thereof, to provide a whey:casein ratio of about 20:80 to about 90:10 in the yogurt milk; preparing yogurt milk by adding at least one selected protein-containing ingredient to the milk, comprising:
The addition of at least one protein-containing ingredient results in a total protein content in the yogurt of at least about 12 percent, and the amount and ratio of the protein-containing ingredient added to the yogurt milk increases the viscosity of the yogurt product to about 50 centipoise. A step of adjusting to ~200,000 centipoise;
(b) heat treating the yogurt milk under pasteurization conditions that maintain at least about 75 percent of the whey proteins in their native state;
(c) cultivating yogurt milk with at least one bacterial culture to produce a yogurt product; and
(d) Drying the yogurt product to produce powdered yogurt.
[Invention 1012]
A high protein yogurt powder comprising casein and whey protein, the powder comprising:
the powder contains at least about 12 percent protein;
At least about 75% of whey protein exists as native whey protein;
High protein yogurt powder.
Claims (11)
(a) ヨーグルト乳において約20:80～約90:10のホエイ：カゼイン比を与えるために、少なくとも1種のカゼイン含有成分、少なくとも1種のホエイタンパク質含有成分、およびそれらの組み合わせからなる群より選択される、少なくとも1種のタンパク質含有成分を該乳に添加することによって、ヨーグルト乳を調製する段階；
(b) ホエイタンパク質のうち少なくとも約75パーセントをその未変性の状態で維持するパスチャライゼーション条件下で、ヨーグルト乳を加熱処理する段階；ならびに
(c) ヨーグルト製品を製造するために、少なくとも1種の細菌培養物とともにヨーグルト乳を培養する段階、
を含み、
少なくとも1種のタンパク質含有成分の添加が、少なくとも約12パーセントの、ヨーグルトにおける総タンパク質含量をもたらし、かつヨーグルト乳に添加されるタンパク質含有成分の量および比が、ヨーグルト製品の粘度を約50センチポアズ～約200,000センチポアズに調整するために調節される、
方法。 A method for producing at least one high protein yogurt product, comprising the steps of:
(a) from the group consisting of at least one casein-containing component, at least one whey protein-containing component, and combinations thereof, to provide a whey:casein ratio of about 20:80 to about 90:10 in the yogurt milk; preparing yogurt milk by adding at least one selected protein-containing ingredient to the milk;
(b) heat treating the yogurt milk under pasteurization conditions that maintain at least about 75 percent of the whey proteins in their native state; and
(c) culturing yogurt milk with at least one bacterial culture to produce a yogurt product;
including;
The addition of at least one protein-containing ingredient provides a total protein content in the yogurt of at least about 12 percent, and the amount and ratio of protein-containing ingredients added to the yogurt milk increases the viscosity of the yogurt product from about 50 centipoise to Adjusted to adjust to approximately 200,000 centipoise,
Method.
該タンパク質がカゼインおよびホエイタンパク質の両方を含み、
ホエイタンパク質のうち少なくとも約75パーセントが未変性の状態にある、
ヨーグルト製品。 A yogurt product containing at least about 12 percent protein,
the protein comprises both casein and whey protein;
At least about 75 percent of the whey protein is in its native state.
Yogurt products.
該タンパク質が約1:4の比でカゼインおよびホエイタンパク質を含み、
ホエイタンパク質のうち少なくとも約75パーセントが未変性の状態にある、
ヨーグルト飲料。 A yogurt drink containing at least about 12 percent protein,
the protein comprises casein and whey protein in a ratio of about 1:4;
At least about 75 percent of the whey protein is in its native state.
yogurt drink.
(a) ヨーグルト乳において約20:80～約90:10のホエイ：カゼイン比を与えるために、少なくとも1種のカゼイン含有成分、少なくとも1種のホエイタンパク質含有成分、およびそれらの組み合わせからなる群より選択される、少なくとも1種のタンパク質含有成分を該乳に添加することによって、ヨーグルト乳を調製する段階であって、
少なくとも1種のタンパク質含有成分の添加が、少なくとも約12パーセントの、ヨーグルトにおける総タンパク質含量を生じさせ、かつヨーグルト乳に添加されるタンパク質含有成分の量および比によって、ヨーグルト製品の粘度を約50センチポアズ～約200,000センチポアズに調節する、段階；
(b) ホエイタンパク質のうち少なくとも約75パーセントをその未変性の状態で維持するパスチャライゼーション条件下で、ヨーグルト乳を加熱処理する段階；
(c) ヨーグルト製品を製造するために、少なくとも1種の細菌培養物とともにヨーグルト乳を培養する段階；ならびに
(d) 粉末化ヨーグルトを製造するために、ヨーグルト製品を乾燥させる段階。 A method for producing high protein powdered yogurt, the method comprising the steps of:
(a) from the group consisting of at least one casein-containing component, at least one whey protein-containing component, and combinations thereof, to provide a whey:casein ratio of about 20:80 to about 90:10 in the yogurt milk; preparing yogurt milk by adding at least one selected protein-containing ingredient to the milk, comprising:
The addition of at least one protein-containing ingredient results in a total protein content in the yogurt of at least about 12 percent, and the amount and ratio of the protein-containing ingredient added to the yogurt milk increases the viscosity of the yogurt product to about 50 centipoise. A step of adjusting to ~200,000 centipoise;
(b) heat treating the yogurt milk under pasteurization conditions that maintain at least about 75 percent of the whey proteins in their native state;
(c) cultivating yogurt milk with at least one bacterial culture to produce a yogurt product; and
(d) Drying the yogurt product to produce powdered yogurt.
該粉末がタンパク質を少なくとも約12パーセント含み、
ホエイタンパク質のうち少なくとも約75%が、未変性のホエイタンパク質として存在している、
高タンパク質ヨーグルト粉末。 A high protein yogurt powder comprising casein and whey protein, the powder comprising:
the powder contains at least about 12 percent protein;
At least about 75% of whey protein exists as native whey protein;
High protein yogurt powder.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201962946924P | 2019-12-11 | 2019-12-11 | |
| US62/946,924 | 2019-12-11 | ||
| US202063009553P | 2020-04-14 | 2020-04-14 | |
| US63/009,553 | 2020-04-14 | ||
| PCT/US2020/064697 WO2021119543A1 (en) | 2019-12-11 | 2020-12-11 | High-protein yogurt products and methods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2023506766A JP2023506766A (en) | 2023-02-20 |
| JPWO2021119543A5 true JPWO2021119543A5 (en) | 2023-12-14 |
Family
ID=76329100
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022535460A Pending JP2023506767A (en) | 2019-12-11 | 2020-12-11 | Shelf-stable high-protein yogurt product |
| JP2022535458A Pending JP2023506766A (en) | 2019-12-11 | 2020-12-11 | High protein yogurt product and method |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022535460A Pending JP2023506767A (en) | 2019-12-11 | 2020-12-11 | Shelf-stable high-protein yogurt product |
Country Status (8)
| Country | Link |
|---|---|
| US (2) | US20230014051A1 (en) |
| EP (2) | EP4072297A4 (en) |
| JP (2) | JP2023506767A (en) |
| KR (2) | KR20220167268A (en) |
| CN (2) | CN115087354A (en) |
| BR (2) | BR112022011504A2 (en) |
| CA (2) | CA3164440A1 (en) |
| WO (2) | WO2021119543A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110856508B (en) * | 2018-08-22 | 2023-06-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk and preparation method thereof |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4748026A (en) * | 1986-08-15 | 1988-05-31 | Nabisco Brands, Inc. | Process for production of a no-starch shelf stable yogurt product |
| WO2009131436A1 (en) * | 2008-04-25 | 2009-10-29 | Campina Nederland Holding B.V. | Drinking yoghurt |
| CN107836519A (en) * | 2009-04-15 | 2018-03-27 | 方塔拉合作集团有限公司 | Dairy products and method |
| US11653660B2 (en) * | 2013-04-11 | 2023-05-23 | Leprino Foods Company | Protein fortified yogurts and methods of making |
| US9040107B2 (en) * | 2013-10-29 | 2015-05-26 | Twin Cups, LLC | Method for making a high-protein dairy product |
| US20150189895A1 (en) * | 2014-01-08 | 2015-07-09 | Earl Christiansen | Compositions Comprising High-Protein Yogurt Powders and Methods for Making Them |
| BR112017009941B1 (en) * | 2014-11-14 | 2022-05-17 | Arla Foods Amba | Dry food ingredient, food ingredient production method, production method of a whey protein-based yogurt-like product, whey protein-based yogurt-like product, and use of a combination of whey protein particles insoluble whey |
| EP3042565A1 (en) * | 2014-12-19 | 2016-07-13 | Tine SA | Yoghurt with native whey proteins and processes for production thereof |
| CN109922662A (en) * | 2016-08-25 | 2019-06-21 | 完美日股份有限公司 | Food product and its production method comprising lactoprotein and non-animal proteins |
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
-
2020
- 2020-12-11 CN CN202080096075.8A patent/CN115087354A/en active Pending
- 2020-12-11 KR KR1020227023699A patent/KR20220167268A/en unknown
- 2020-12-11 CA CA3164440A patent/CA3164440A1/en active Pending
- 2020-12-11 EP EP20900350.8A patent/EP4072297A4/en active Pending
- 2020-12-11 US US17/784,661 patent/US20230014051A1/en active Pending
- 2020-12-11 JP JP2022535460A patent/JP2023506767A/en active Pending
- 2020-12-11 EP EP20897719.9A patent/EP4072296A4/en active Pending
- 2020-12-11 CN CN202080096302.7A patent/CN115103596A/en active Pending
- 2020-12-11 KR KR1020227023697A patent/KR20220165721A/en active Search and Examination
- 2020-12-11 BR BR112022011504A patent/BR112022011504A2/en unknown
- 2020-12-11 CA CA3164355A patent/CA3164355A1/en active Pending
- 2020-12-11 WO PCT/US2020/064697 patent/WO2021119543A1/en unknown
- 2020-12-11 WO PCT/US2020/064691 patent/WO2021119540A1/en unknown
- 2020-12-11 JP JP2022535458A patent/JP2023506766A/en active Pending
- 2020-12-11 BR BR112022011493A patent/BR112022011493A2/en unknown
- 2020-12-11 US US17/784,788 patent/US20220346396A1/en active Pending
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