CA1333969C - Methode pour ameliorer les proprietes physiques et organoleptiques de produits alimentaires - Google Patents

Methode pour ameliorer les proprietes physiques et organoleptiques de produits alimentaires

Info

Publication number: CA1333969C
Authority: CA; Canada
Prior art keywords: ferment; whey; streptococcus; milk; group
Prior art date: 1988-08-31
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 - Fee Related

Application number

CA000605059A

Other languages

English (en)

Inventor

Joseph M. Light

Dorothy J. Gentile

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.)

Ingredion Inc

Original Assignee

National Starch and Chemical Corp

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.)

1988-08-31

Filing date

1989-07-07

Publication date

1995-01-17

1989-07-07 Application filed by National Starch and Chemical Corp filed Critical National Starch and Chemical Corp

1995-01-17 Application granted granted Critical

1995-01-17 Publication of CA1333969C publication Critical patent/CA1333969C/fr

2012-01-17 Anticipated expiration legal-status Critical

Status Expired - Fee Related legal-status Critical Current

Links

238000000034 method Methods 0.000 title claims abstract description 42
235000013305 food Nutrition 0.000 title claims abstract description 19
230000002708 enhancing effect Effects 0.000 title abstract description 9
235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 7
238000000855 fermentation Methods 0.000 claims abstract description 6
230000004151 fermentation Effects 0.000 claims abstract description 6
241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims abstract 6
235000014969 Streptococcus diacetilactis Nutrition 0.000 claims abstract 6
241000194035 Lactococcus lactis Species 0.000 claims abstract 4
241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract 4
235000014962 Streptococcus cremoris Nutrition 0.000 claims abstract 4
108010046377 Whey Proteins Proteins 0.000 claims description 44
102000007544 Whey Proteins Human genes 0.000 claims description 44
239000005862 Whey Substances 0.000 claims description 40
235000009508 confectionery Nutrition 0.000 claims description 31
239000000203 mixture Substances 0.000 claims description 27
QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 21
NMDWGEGFJUBKLB-YFKPBYRVSA-N (2S)-2-hydroxy-2-methyl-3-oxobutanoic acid Chemical compound CC(=O)[C@](C)(O)C(O)=O NMDWGEGFJUBKLB-YFKPBYRVSA-N 0.000 claims description 18
235000015173 baked goods and baking mixes Nutrition 0.000 claims description 14
235000011962 puddings Nutrition 0.000 claims description 14
235000013336 milk Nutrition 0.000 claims description 13
239000008267 milk Substances 0.000 claims description 13
210000004080 milk Anatomy 0.000 claims description 13
238000002156 mixing Methods 0.000 claims description 12
235000014510 cooky Nutrition 0.000 claims description 11
239000000463 material Substances 0.000 claims description 8
241000194017 Streptococcus Species 0.000 claims description 6
235000020200 pasteurised milk Nutrition 0.000 claims description 6
239000002253 acid Substances 0.000 claims description 5
235000015155 buttermilk Nutrition 0.000 claims description 5
239000006071 cream Substances 0.000 claims description 5
235000014347 soups Nutrition 0.000 claims description 5
241000195940 Bryophyta Species 0.000 claims description 4
239000012141 concentrate Substances 0.000 claims description 4
235000011929 mousse Nutrition 0.000 claims description 4
235000014594 pastries Nutrition 0.000 claims description 4
235000020122 reconstituted milk Nutrition 0.000 claims description 4
235000020183 skimmed milk Nutrition 0.000 claims description 4
235000021119 whey protein Nutrition 0.000 claims description 4
235000008939 whole milk Nutrition 0.000 claims description 4
235000008429 bread Nutrition 0.000 claims description 3
235000013882 gravy Nutrition 0.000 claims description 3
206010039509 Scab Diseases 0.000 claims description 2
235000015895 biscuits Nutrition 0.000 claims description 2
235000012459 muffins Nutrition 0.000 claims description 2
235000015067 sauces Nutrition 0.000 claims description 2
235000012041 food component Nutrition 0.000 claims 5
239000005417 food ingredient Substances 0.000 claims 5
235000013365 dairy product Nutrition 0.000 abstract description 5
238000002360 preparation method Methods 0.000 abstract description 4
235000012970 cakes Nutrition 0.000 description 31
238000012360 testing method Methods 0.000 description 16
239000000523 sample Substances 0.000 description 15
239000004615 ingredient Substances 0.000 description 13
230000000694 effects Effects 0.000 description 8
238000009472 formulation Methods 0.000 description 8
235000013312 flour Nutrition 0.000 description 7
239000000843 powder Substances 0.000 description 7
238000004904 shortening Methods 0.000 description 7
210000004027 cell Anatomy 0.000 description 6
239000000796 flavoring agent Substances 0.000 description 6
235000019634 flavors Nutrition 0.000 description 6
235000013601 eggs Nutrition 0.000 description 4
238000002474 experimental method Methods 0.000 description 4
238000001000 micrograph Methods 0.000 description 4
240000004808 Saccharomyces cerevisiae Species 0.000 description 3
244000057717 Streptococcus lactis Species 0.000 description 3
235000009499 Vanilla fragrans Nutrition 0.000 description 3
235000012036 Vanilla tahitensis Nutrition 0.000 description 3
238000004458 analytical method Methods 0.000 description 3
239000007788 liquid Substances 0.000 description 3
235000001674 Agaricus brunnescens Nutrition 0.000 description 2
244000263375 Vanilla tahitensis Species 0.000 description 2
239000000654 additive Substances 0.000 description 2
235000014121 butter Nutrition 0.000 description 2
210000003850 cellular structure Anatomy 0.000 description 2
239000002131 composite material Substances 0.000 description 2
230000001747 exhibiting effect Effects 0.000 description 2
235000013861 fat-free Nutrition 0.000 description 2
150000002500 ions Chemical class 0.000 description 2
235000012771 pancakes Nutrition 0.000 description 2
230000000704 physical effect Effects 0.000 description 2
239000002243 precursor Substances 0.000 description 2
230000008569 process Effects 0.000 description 2
150000003839 salts Chemical class 0.000 description 2
239000000126 substance Substances 0.000 description 2
GUQLNGPRYJCYPA-UHFFFAOYSA-N 4-acetylhexane-2,3,5-trione Chemical compound CC(=O)C(C(C)=O)C(=O)C(C)=O GUQLNGPRYJCYPA-UHFFFAOYSA-N 0.000 description 1
102000002322 Egg Proteins Human genes 0.000 description 1
108010000912 Egg Proteins Proteins 0.000 description 1
229910019142 PO4 Inorganic materials 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
244000299461 Theobroma cacao Species 0.000 description 1
244000290333 Vanilla fragrans Species 0.000 description 1
230000000996 additive effect Effects 0.000 description 1
230000032683 aging Effects 0.000 description 1
125000003118 aryl group Chemical group 0.000 description 1
230000001580 bacterial effect Effects 0.000 description 1
230000008859 change Effects 0.000 description 1
235000019219 chocolate Nutrition 0.000 description 1
229940110456 cocoa butter Drugs 0.000 description 1
235000019868 cocoa butter Nutrition 0.000 description 1
150000001875 compounds Chemical class 0.000 description 1
239000000356 contaminant Substances 0.000 description 1
238000001816 cooling Methods 0.000 description 1
235000015142 cultured sour cream Nutrition 0.000 description 1
230000002939 deleterious effect Effects 0.000 description 1
ZAASRHQPRFFWCS-UHFFFAOYSA-P diazanium;oxygen(2-);uranium Chemical compound [NH4+].[NH4+].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[U].[U] ZAASRHQPRFFWCS-UHFFFAOYSA-P 0.000 description 1
235000021463 dry cake Nutrition 0.000 description 1
235000013345 egg yolk Nutrition 0.000 description 1
210000002969 egg yolk Anatomy 0.000 description 1
239000003995 emulsifying agent Substances 0.000 description 1
239000003623 enhancer Substances 0.000 description 1
238000011156 evaluation Methods 0.000 description 1
239000010410 layer Substances 0.000 description 1
244000005700 microbiome Species 0.000 description 1
238000012986 modification Methods 0.000 description 1
230000004048 modification Effects 0.000 description 1
NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
239000010452 phosphate Substances 0.000 description 1
235000015108 pies Nutrition 0.000 description 1
230000002035 prolonged effect Effects 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
239000002356 single layer Substances 0.000 description 1
FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
239000008347 soybean phospholipid Substances 0.000 description 1
238000001694 spray drying Methods 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1

Landscapes

Confectionery (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Grain Derivatives (AREA)
Dairy Products (AREA)
General Preparation And Processing Of Foods (AREA)

CA000605059A 1988-08-31 1989-07-07 Methode pour ameliorer les proprietes physiques et organoleptiques de produits alimentaires Expired - Fee Related CA1333969C (fr)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US23870588A	1988-08-31	1988-08-31
US238,705		1988-08-31

Publications (1)

Publication Number	Publication Date
CA1333969C true CA1333969C (fr)	1995-01-17

Family

ID=22898986

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CA000605059A Expired - Fee Related CA1333969C (fr)	1988-08-31	1989-07-07	Methode pour ameliorer les proprietes physiques et organoleptiques de produits alimentaires

Country Status (4)

Country	Link
JP (1)	JPH02174630A (fr)
AU (1)	AU603738B2 (fr)
CA (1)	CA1333969C (fr)
NZ (1)	NZ230142A (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2006320269A (ja) *	2005-05-20	2006-11-30	Fuji Oil Co Ltd	ペースト状食品

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL8601078A (nl) *	1986-04-25	1987-11-16	Unilever Nv	Aromacompositie, de toepassing daarvan en de werkwijze voor de bereiding ervan.

1989
- 1989-07-07 CA CA000605059A patent/CA1333969C/fr not_active Expired - Fee Related
- 1989-07-31 NZ NZ230142A patent/NZ230142A/xx unknown
- 1989-08-03 AU AU39254/89A patent/AU603738B2/en not_active Ceased
- 1989-08-25 JP JP1217626A patent/JPH02174630A/ja active Pending

Also Published As

Publication number	Publication date
AU3925489A (en)	1990-03-08
JPH02174630A (ja)	1990-07-06
NZ230142A (en)	1993-02-25
AU603738B2 (en)	1990-11-22

Legal Events

Date	Code	Title	Description
1998-01-20	MKLA	Lapsed

Publication	Publication Date	Title
US20240188608A1 (en)	2024-06-13	Egg substitute mixture
DE3873450T2 (de)	1992-12-03	Mit mikrowellen zubereitbare baeckereiprodukte.
CA1094866A (fr)	1981-02-03	Compose alimentaire contenant des proteines microbiennes
US3864500A (en)	1975-02-04	Process of preparing an egg yolk substitute and resulting products from its use
KR101926077B1 (ko)	2019-02-26	요거트와 탄산수를 이용한 빵 및 그 제조방법
JP3240917B2 (ja)	2001-12-25	ヨーグルト類の製造法及びヨーグルト類加工品
CA1333969C (fr)	1995-01-17	Methode pour ameliorer les proprietes physiques et organoleptiques de produits alimentaires
JPS62232334A (ja)	1987-10-12	生きた乳酸菌入りマ−ガリン様乳化組成物の製造法
EP0760209B1 (fr)	2001-11-21	Méthode pour la production de produits de boulangerie
DE69211964T2 (de)	1996-10-31	Souffle Mischung
US5096720A (en)	1992-03-17	Method for enhancing desirable physical and organoleptic properties of food products
JP2835126B2 (ja)	1998-12-14	練り込み用油中水型乳化油脂組成物
JP3021784B2 (ja)	2000-03-15	改質小麦粉の製造方法
JPS58205450A (ja)	1983-11-30	パン類の製造法
JP2002017240A (ja)	2002-01-22	乳酸醗酵菓子類の製法
EP0741975A1 (fr)	1996-11-13	Procédé de préparation de yaourt et de produits à base de yaourt
US5208060A (en)	1993-05-04	Reduced fat pies and methods of preparing the pies
JP2007295903A (ja)	2007-11-15	パンの製造方法
JP2017123824A (ja)	2017-07-20	生食用チーズフィリング
JP7313588B1 (ja)	2023-07-24	可塑性油脂組成物とそれを用いた食品
JP3036195B2 (ja)	2000-04-24	パン類の改良材
Hodge	1986	Fat in baked products
JP3506102B2 (ja)	2004-03-15	パン類の改質材及びパン類の製造法
JP7170102B1 (ja)	2022-11-11	パン粉用パン生地、パン粉、及びそれらの製造方法
JPH04346746A (ja)	1992-12-02	パン類の製造方法及びパン類の冷凍生地