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EP1951061A4 - Méthode de modification de la texture d'une préparation - Google Patents

Méthode de modification de la texture d'une préparation

Info

Publication number
EP1951061A4
EP1951061A4 EP20060808047 EP06808047A EP1951061A4 EP 1951061 A4 EP1951061 A4 EP 1951061A4 EP 20060808047 EP20060808047 EP 20060808047 EP 06808047 A EP06808047 A EP 06808047A EP 1951061 A4 EP1951061 A4 EP 1951061A4
Authority
EP
European Patent Office
Prior art keywords
texture
modifying
preparation
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.)
Ceased
Application number
EP20060808047
Other languages
German (de)
English (en)
Other versions
EP1951061A1 (fr
Inventor
Kirsi Rajakari
Anna Rautio
Olli Tossavainen
Aino Sivonen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Valio Oy
Original Assignee
Valio Oy
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 Valio Oy filed Critical Valio Oy
Publication of EP1951061A1 publication Critical patent/EP1951061A1/fr
Publication of EP1951061A4 publication Critical patent/EP1951061A4/fr
Ceased 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; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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 OR TREATMENT 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
    • 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 OR TREATMENT THEREOF
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
    • 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 OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
EP20060808047 2005-11-22 2006-11-21 Méthode de modification de la texture d'une préparation Ceased EP1951061A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20055616A FI121525B (fi) 2005-11-22 2005-11-22 Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi
PCT/FI2006/050506 WO2007060288A1 (fr) 2005-11-22 2006-11-21 Méthode de modification de la texture d'une préparation

Publications (2)

Publication Number Publication Date
EP1951061A1 EP1951061A1 (fr) 2008-08-06
EP1951061A4 true EP1951061A4 (fr) 2011-04-27

Family

ID=35458856

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20060808047 Ceased EP1951061A4 (fr) 2005-11-22 2006-11-21 Méthode de modification de la texture d'une préparation

Country Status (4)

Country Link
EP (1) EP1951061A4 (fr)
JP (1) JP2009516522A (fr)
FI (1) FI121525B (fr)
WO (1) WO2007060288A1 (fr)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI20065387A0 (fi) * 2006-06-07 2006-06-07 Valtion Teknillinen Maitotuote ja menetelmä sen valmistamiseksi
FI121161B (fi) * 2006-12-11 2010-08-13 Valio Oy Menetelmä vähäenergiaisen valmisteen rakenteen muokkaamiseksi
US20090061046A1 (en) * 2007-08-02 2009-03-05 Novozymes A/S Method for producing an acidified milk drink
WO2010089381A2 (fr) 2009-02-05 2010-08-12 Chr. Hansen A/S Procédé de production d'un produit laitier acidifié
WO2010089376A2 (fr) 2009-02-05 2010-08-12 Chr. Hansen A/S Procédé de production d'un produit laitier acidifié
EP2405764B2 (fr) 2009-03-13 2022-07-27 Chr. Hansen A/S Procédé de fabrication d'un produit laitier acidifié
FI123158B (fi) 2009-05-04 2012-11-30 Valio Oy Maitoproteiinituote ja menetelmä sen valmistamiseksi
WO2011024994A1 (fr) * 2009-08-31 2011-03-03 味の素株式会社 Yoghourt à faible teneur en matières grasses ou sans matière grasse, et procédé de fabrication associé
US20120301576A1 (en) 2010-02-03 2012-11-29 Dsm Ip Assets B.V. Use of sialidase in dairy technology
JP6650671B2 (ja) 2011-07-12 2020-02-19 インポッシブル フーズ インコーポレイテッド 摂食可能品のための方法および組成物
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
AU2012281064B2 (en) * 2011-07-12 2016-12-08 Impossible Foods Inc. Methods and compositions for consumables
FI124816B (fi) * 2011-08-31 2015-02-13 Valio Oy Menetelmä fysikaalisesti muokattuja rasvapallosia sisältävän tuotteen valmistamiseksi ja menetelmällä valmistettu tuote
RU2599627C1 (ru) * 2012-08-21 2016-10-10 Компаньи Жервэ Данон Пищевая композиция, содержащая смесь молочного пермеата и муки из растительного сырья
DK2943072T3 (en) 2013-01-11 2018-03-05 Impossible Foods Inc METHODS AND COMPOSITIONS FOR INFLUENCING THE TASTE AND AROMA PROFILE OF CONSUMER PRODUCTS
BR122021009029B1 (pt) 2013-01-11 2022-02-01 Impossible Foods Inc Método de fabricação de réplica de queijo não láctea compreendendo um coacervado e produto obtido a partir do mesmo
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
RU2590724C2 (ru) * 2014-09-15 2016-07-10 Акционерное общество "Промпоставка-М" Способ получения йогурта с использованием ферментного препарата трансглутаминазы
JP6588552B2 (ja) * 2014-12-27 2019-10-09 ヒルズ・ペット・ニュートリシャン・インコーポレーテッド 食品タンパク質の免疫認識を減少させるための方法および組成物
ES2720824T3 (es) * 2015-04-30 2019-07-24 Gea Mech Equipment Italia S P A Método para hacer yogur u otro producto a base de leche fermentada
SG11201808571XA (en) 2016-04-01 2018-10-30 Oatly Ab Enhanced viscosity oat base and fermented oat base product
EP3986144B1 (fr) 2019-06-20 2025-09-24 Novozymes A/S Co-précipité de protéine de lait réticulée
KR20220029718A (ko) 2019-07-05 2022-03-08 노보자임스 에이/에스 산성화 유제품의 제조 방법

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993019610A1 (fr) * 1992-03-27 1993-10-14 Novo Nordisk A/S Procede de preparation d'un produit analogue au lait, produit analogue au lait et utilisation de ce produit
EP0963704A2 (fr) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Produit alimentaire contenant des protéines traitées par une transglutaminase et une oxydoreductase
WO2005013710A1 (fr) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Preparation d'une composition a base de proteines de lait ayant une teneur elevee en proteines du petit-lait
EP1749447A1 (fr) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Procédé de fabrication de yaourt

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5959151A (ja) * 1982-09-29 1984-04-04 Ajinomoto Co Inc 新規なゲル状食品の製造法
JP3345589B2 (ja) * 1999-03-29 2002-11-18 雪印乳業株式会社 餅様食感を有する発酵乳及びその製造方法
JP2001252011A (ja) * 2000-03-10 2001-09-18 Koiwai Nyugyo Kk ヨーグルトの製造法
JP3951584B2 (ja) * 2000-10-10 2007-08-01 味の素株式会社 改質された原料乳の製造方法及びそれを用いた乳製品
US6416797B1 (en) * 2001-02-14 2002-07-09 Kraft Foods Holdings, Inc. Process for making a wheyless cream cheese using transglutaminase
JP2007104905A (ja) * 2005-10-11 2007-04-26 Ajinomoto Co Inc 乳製品の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993019610A1 (fr) * 1992-03-27 1993-10-14 Novo Nordisk A/S Procede de preparation d'un produit analogue au lait, produit analogue au lait et utilisation de ce produit
EP0963704A2 (fr) * 1998-06-09 1999-12-15 Ajinomoto Co., Ltd. Produit alimentaire contenant des protéines traitées par une transglutaminase et une oxydoreductase
WO2005013710A1 (fr) * 2003-08-07 2005-02-17 Fonterra Co-Operative Group Limited Preparation d'une composition a base de proteines de lait ayant une teneur elevee en proteines du petit-lait
EP1749447A1 (fr) * 2004-05-10 2007-02-07 Ajinomoto Co., Inc. Procédé de fabrication de yaourt

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
AJINOMOTO: "Transglutaminase for yoghurt Activa-YG", April 2004, AJINOMOTO FOODS DEUTSCHLAND GMBH, pages: 1 - 16, XP002627571 *
BONISCH ET AL: "Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition", INTERNATIONAL DAIRY JOURNAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 17, no. 1, 9 November 2006 (2006-11-09), pages 3 - 11, XP005755145, ISSN: 0958-6946, DOI: 10.1016/J.IDAIRYJ.2006.01.007 *
MOTOKI M ET AL: "Transglutaminase and its use for food processing.", TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol. 9, no. 5, 1998, pages 204 - 210, XP002627572 *
See also references of WO2007060288A1 *

Also Published As

Publication number Publication date
EP1951061A1 (fr) 2008-08-06
FI20055616L (fi) 2007-05-23
WO2007060288A1 (fr) 2007-05-31
JP2009516522A (ja) 2009-04-23
FI20055616A0 (fi) 2005-11-22
FI121525B (fi) 2010-12-31

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