PL1839491T3 - Produkt mleczny i sposób jego wytwarzania - Google Patents
Produkt mleczny i sposób jego wytwarzaniaInfo
- Publication number
- PL1839491T3 PL1839491T3 PL06700928T PL06700928T PL1839491T3 PL 1839491 T3 PL1839491 T3 PL 1839491T3 PL 06700928 T PL06700928 T PL 06700928T PL 06700928 T PL06700928 T PL 06700928T PL 1839491 T3 PL1839491 T3 PL 1839491T3
- Authority
- PL
- Poland
- Prior art keywords
- production
- dairy product
- dairy
- product
- Prior art date
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; PREPARATION 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; 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
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
-
- 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01044—Protein-glutamine glutaminase (3.5.1.44)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005005854 | 2005-01-13 | ||
| EP06700928.2A EP1839491B1 (en) | 2005-01-13 | 2006-01-11 | Dairy product and process for production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL1839491T3 true PL1839491T3 (pl) | 2017-05-31 |
Family
ID=36677787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL06700928T PL1839491T3 (pl) | 2005-01-13 | 2006-01-11 | Produkt mleczny i sposób jego wytwarzania |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US7947315B2 (pl) |
| EP (1) | EP1839491B1 (pl) |
| JP (1) | JP4711464B2 (pl) |
| CN (1) | CN101098626B (pl) |
| HU (1) | HUE033091T2 (pl) |
| MX (1) | MX2007008063A (pl) |
| PL (1) | PL1839491T3 (pl) |
| WO (1) | WO2006075772A1 (pl) |
Families Citing this family (65)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BRPI0811492B8 (pt) | 2007-05-11 | 2018-05-08 | Chr Hansen As | método para produzir uma bebida láctea acidificada, bebida láctea acidificada, e, polipeptídeo isolado com atividade desamidase |
| CN101795573A (zh) * | 2007-09-27 | 2010-08-04 | 明治乳业株式会社 | 天然干酪的制造方法 |
| US20110064847A1 (en) * | 2008-03-14 | 2011-03-17 | Ajinomoto Co., Inc. | Method of denaturing protein with enzymes |
| TW200942616A (en) * | 2008-03-14 | 2009-10-16 | Ajinomoto Kk | Method of denaturing protein with enzymes |
| DE102008025926A1 (de) * | 2008-05-29 | 2009-12-03 | Henkel Ag & Co. Kgaa | Sekretionsoptimierter Mikroorganismus |
| EP2305047B1 (en) * | 2008-06-19 | 2012-08-15 | Ajinomoto Co., Inc. | Processed food and method of producing the same |
| JP5643099B2 (ja) * | 2008-09-29 | 2014-12-17 | 味の素株式会社 | 改質乳の製造方法 |
| EP2474230B1 (en) | 2009-08-31 | 2013-04-03 | Ajinomoto Co., Inc. | Low-fat or fat-free yoghurt, and process for production thereof |
| NL2003494C2 (en) | 2009-09-15 | 2011-03-21 | Friesland Brands Bv | Food products having improved heat stability. |
| KR101722909B1 (ko) | 2010-03-04 | 2017-04-04 | 아지노모토 가부시키가이샤 | 커피 화이트너，이의 제조방법 및 음료의 제조방법 |
| EP2554053B1 (en) * | 2010-03-31 | 2015-10-14 | Ajinomoto Co., Inc. | Ice cream or ice cream-like product and method for producing same |
| CA2807312A1 (en) * | 2010-08-02 | 2012-02-09 | Novozymes North America, Inc. | Process of producing a fermentation product |
| PL2953482T3 (pl) | 2013-02-05 | 2019-07-31 | Oatly Ab | Ciekła baza owsiana |
| CN103636781B (zh) * | 2013-12-11 | 2016-06-22 | 石家庄君乐宝乳业有限公司 | 一种奶制品及其制备方法 |
| EP3437481B1 (en) | 2016-03-30 | 2021-09-22 | Ajinomoto Co., Inc. | Yogurt production method |
| EP3928627A4 (en) | 2019-02-21 | 2022-11-09 | Amano Enzyme Inc. | PREVENTING THE COAGULATION OF NUT MILK |
| EP3928628A4 (en) | 2019-02-21 | 2022-11-09 | Amano Enzyme Inc. | PREVENTION OF COAGULATION OF VEGETABLE MILK |
| CA3150687A1 (en) | 2019-09-12 | 2021-03-18 | Amano Enzyme Inc. | Method for producing plant protein concentrate |
| WO2021201277A1 (ja) | 2020-04-03 | 2021-10-07 | 天野エンザイム株式会社 | 蛋白質の脱アミド方法 |
| EP4162806A4 (en) * | 2020-06-08 | 2024-07-10 | Amano Enzyme Inc. | IMPROVING THE TEXTURE OF A PROTEIN |
| WO2022014542A1 (ja) | 2020-07-13 | 2022-01-20 | 天野エンザイム株式会社 | 植物性タンパク質食品の製造方法 |
| US12011011B2 (en) | 2020-07-27 | 2024-06-18 | Sargento Cheese Inc. | Natural cheese and method for making natural cheese with specific texture attributes |
| US20220053786A1 (en) * | 2020-08-19 | 2022-02-24 | Ajinomoto Co., Inc. | Methods for producing stirred yogurt |
| WO2022045152A1 (ja) | 2020-08-24 | 2022-03-03 | 天野エンザイム株式会社 | タンパク質脱アミド酵素により処理された植物性ミルク |
| EP4215055A4 (en) * | 2020-09-18 | 2024-10-09 | Amano Enzyme Inc. | Method of manufacturing processed coconut milk |
| US20230329262A1 (en) | 2020-09-18 | 2023-10-19 | Amano Enzyme Inc. | Method of manufacturing processed chickpea milk |
| CN114521592A (zh) | 2020-10-30 | 2022-05-24 | 天野酶制品株式会社 | 口感提高的植物性蛋白质加工物的制造方法 |
| CN114521591A (zh) | 2020-10-30 | 2022-05-24 | 天野酶制品株式会社 | 香味增强的植物性蛋白质饮食品的加工物的制造方法 |
| CN114521593A (zh) | 2020-11-05 | 2022-05-24 | 天野酶制品株式会社 | 提高分散稳定性和/或溶解性的加工植物性奶的制造方法 |
| US20240016187A1 (en) | 2020-11-11 | 2024-01-18 | Amano Enzyme Inc. | Method for producing processed plant-based protein-containing liquid composition |
| EP4253533A4 (en) | 2020-11-27 | 2025-01-15 | Amano Enzyme Inc. | THERMAL COAGULATION GEL STRENGTH REGULATING AGENT FOR EGG WHITE PROTEINS |
| US20240026332A1 (en) | 2020-12-04 | 2024-01-25 | Amano Enzyme Inc. | Liquid enzyme preparation |
| US20240049746A1 (en) | 2020-12-24 | 2024-02-15 | Amano Enzyme Inc. | Method for producing rice protein-containing liquid composition |
| US11510416B1 (en) | 2021-02-18 | 2022-11-29 | Sargento Foods Inc. | Natural pasta-filata style cheese with improved texture |
| EP4321032A4 (en) | 2021-04-05 | 2025-09-17 | Amano Enzyme Europe Ltd | LIQUID COMPOSITION COMPRISING PROCESSED HEMP PROTEIN AND PROCESS FOR PRODUCING THE SAME |
| US11918005B1 (en) | 2021-04-06 | 2024-03-05 | Chobani Llc | Dairy-based zero sugar food product and associated method |
| BR112023024271A2 (pt) | 2021-05-21 | 2024-01-30 | Amano Enzyme Inc | Método para fabricação de alimentos e bebidas de aveia processados ou materiais alimentares |
| CN117998993A (zh) | 2021-09-21 | 2024-05-07 | 天野酶制品株式会社 | 蛋白质发酵饮食品的制造方法 |
| CN118251129A (zh) | 2021-11-09 | 2024-06-25 | 天野酶制品株式会社 | 含有组织化植物性蛋白质的食品的制造方法 |
| US20250151754A1 (en) | 2022-01-27 | 2025-05-15 | Amano Enzyme Inc. | Property modifier for heat-coagulated gel of egg white protein |
| WO2023214554A1 (ja) | 2022-05-06 | 2023-11-09 | 天野エンザイム株式会社 | 植物性タンパク質含有組成物の増粘剤 |
| WO2023214553A1 (ja) | 2022-05-06 | 2023-11-09 | 天野エンザイム株式会社 | 植物性タンパク質含有液状組成物の食感改善剤 |
| EP4523546A4 (en) | 2022-05-12 | 2025-12-10 | Amano Enzyme Inc | PROCESS FOR MANUFACTURING PROCESSED VEGETABLE PROTEIN COMPOSITION |
| EP4530347A1 (en) | 2022-05-23 | 2025-04-02 | Amano Enzyme Inc. | Liquid enzyme preparation |
| EP4552506A1 (en) | 2022-07-07 | 2025-05-14 | Amano Enzyme Inc. | Aroma change method and taste enhancement method for vegetable protein-containing composition |
| EP4610353A1 (en) | 2022-10-28 | 2025-09-03 | Amano Enzyme Inc. | Emulsifiability improving agent and foamability improving agent for liquid composition containing vegetable protein and oil/fat |
| CN120456823A (zh) | 2022-12-06 | 2025-08-08 | 诺维信公司 | 涉及蛋白质-脱酰胺酶的肉类类似物产品的生产方法 |
| WO2024143546A1 (ja) | 2022-12-28 | 2024-07-04 | 天野エンザイム株式会社 | 植物性タンパク質含有乾燥組成物の保液性向上方法、水懸濁時の起泡性向上方法、及び水懸濁時の乳化性向上方法 |
| JPWO2024150831A1 (pl) | 2023-01-12 | 2024-07-18 | ||
| CN120548115A (zh) | 2023-02-15 | 2025-08-26 | 天野酶制品株式会社 | 经加工的含有植物性蛋白质的液态组合物的制造方法 |
| CN121285627A (zh) | 2023-06-14 | 2026-01-06 | 天野酶制品株式会社 | 液体酶制剂 |
| JPWO2024257875A1 (pl) | 2023-06-14 | 2024-12-19 | ||
| WO2025008283A1 (en) | 2023-07-05 | 2025-01-09 | Novozymes A/S | Foamable dairy products |
| AU2024290001A1 (en) | 2023-07-05 | 2025-12-04 | Novozymes A/S | Methods for obtaining plant-based ready-to-drink coffee or tea beverages |
| AU2024321426A1 (en) | 2023-08-09 | 2026-01-29 | Novozymes A/S | Methods for obtaining a plant-based food ingredient |
| CN121729146A (zh) | 2023-08-17 | 2026-03-24 | 天野酶制品株式会社 | 植物性饮食品的起泡性提高方法 |
| WO2025061681A1 (en) | 2023-09-20 | 2025-03-27 | Novozymes A/S | Process for preparing a plant-based acidified dairy alternative food product with protein deamidase and transglutaminase |
| CN121925177A (zh) | 2023-09-26 | 2026-04-24 | 诺维信公司 | 在获得具有改善的稳定性的种子基乳制品替代性饮料的工艺中使用蛋白质脱酰胺酶 |
| WO2025088607A1 (en) | 2023-10-24 | 2025-05-01 | Imagindairy Ltd | Milk protein substitute and products made therefrom |
| WO2025132872A1 (en) | 2023-12-20 | 2025-06-26 | Novozymes A/S | Modified leguminous protein with improved colloidal stability |
| WO2025140303A1 (en) | 2023-12-28 | 2025-07-03 | Novozymes A/S | Enzymatic treatment of a material comprising corn protein |
| WO2025173761A1 (en) | 2024-02-16 | 2025-08-21 | Ajinomoto Co., Inc. | Novel dairy product and process for production thereof |
| WO2025242320A1 (en) | 2024-05-21 | 2025-11-27 | Novozymes A/S | Stabilized ready-to-drink coffee beverages |
| WO2026060197A1 (en) * | 2024-09-13 | 2026-03-19 | International N&H Denmark Aps | Novel protein glutaminase for plant based beverages |
| WO2026076952A1 (en) | 2024-10-08 | 2026-04-16 | Novozymes A/S | Processes for obtaining dairy protein-based ready-to-drink beverages |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2044866C3 (de) * | 1970-09-10 | 1974-05-02 | Kikkoman Shoyu Co., Ltd. | Verfahren zur biotechnischen Herstellung von Peptidoglutaminase I und/oder II und ihre Verwendung in proteinhaltigen Getränken und Nahrungsmitteln |
| US3857967A (en) * | 1971-05-10 | 1974-12-31 | Kikkoman Shoyu Co Ltd | Preparation of food and beverages with peptidoglutaminase |
| US3796633A (en) * | 1971-05-10 | 1974-03-12 | Kikkoman Shoyu Co Ltd | Peptidoglutaminase |
| JP3182954B2 (ja) | 1993-01-08 | 2001-07-03 | 味の素株式会社 | ヨーグルト類の製造法 |
| 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 |
| JPH1142086A (ja) * | 1997-07-25 | 1999-02-16 | Daiwa Kasei Kk | 耐塩性グルタミナーゼ |
| JP3609648B2 (ja) * | 1998-06-04 | 2005-01-12 | 天野エンザイム株式会社 | 新規蛋白質脱アミド酵素、それをコードする遺伝子、その製造法並びにその用途 |
| US6251651B1 (en) | 1998-06-04 | 2001-06-26 | Amano Pharmaceutical Co., Ltd. | Protein-deamidating enzyme, gene encoding the same, production process therefor, and use thereof |
| US6756221B1 (en) | 1999-06-03 | 2004-06-29 | Amano Enzyme Inc. | Protein-deamidating enzyme, microorganism producing the same, gene encoding the same, production process therefor, and use thereof |
| JP2000014317A (ja) * | 1998-07-03 | 2000-01-18 | Snow Brand Milk Prod Co Ltd | チ−ズ及びその製造方法 |
| JP3888811B2 (ja) * | 1999-10-26 | 2007-03-07 | 株式会社ヤクルト本社 | Ｇａｂａ含有発酵乳の製造方法 |
| JP3696500B2 (ja) | 1999-12-03 | 2005-09-21 | 天野エンザイム株式会社 | 新規蛋白質脱アミド酵素、それを生産する微生物、それをコードする遺伝子、その製造法及び用途 |
| CN1304592C (zh) * | 2001-02-27 | 2007-03-14 | 天野酶株式会社 | 乳蛋白的脱酰胺化方法和乳蛋白的变性方法 |
| JP2003250460A (ja) | 2002-03-04 | 2003-09-09 | Amano Enzyme Inc | 乳蛋白質の機能性改質方法 |
-
2006
- 2006-01-11 EP EP06700928.2A patent/EP1839491B1/en not_active Expired - Lifetime
- 2006-01-11 WO PCT/JP2006/300574 patent/WO2006075772A1/ja not_active Ceased
- 2006-01-11 JP JP2006553031A patent/JP4711464B2/ja not_active Expired - Lifetime
- 2006-01-11 HU HUE06700928A patent/HUE033091T2/hu unknown
- 2006-01-11 MX MX2007008063A patent/MX2007008063A/es active IP Right Grant
- 2006-01-11 CN CN2006800016893A patent/CN101098626B/zh not_active Expired - Lifetime
- 2006-01-11 PL PL06700928T patent/PL1839491T3/pl unknown
-
2007
- 2007-07-13 US US11/777,601 patent/US7947315B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| HUE033091T2 (hu) | 2017-11-28 |
| EP1839491B1 (en) | 2016-11-16 |
| US7947315B2 (en) | 2011-05-24 |
| JP4711464B2 (ja) | 2011-06-29 |
| MX2007008063A (es) | 2008-03-04 |
| EP1839491A4 (en) | 2012-03-21 |
| US20070254065A1 (en) | 2007-11-01 |
| CN101098626B (zh) | 2012-12-12 |
| WO2006075772A1 (ja) | 2006-07-20 |
| JPWO2006075772A1 (ja) | 2008-06-12 |
| EP1839491A1 (en) | 2007-10-03 |
| CN101098626A (zh) | 2008-01-02 |
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