DE69216701D1 - Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln - Google Patents

Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln

Info

Publication number: DE69216701D1
Authority: DE; Germany
Prior art keywords: isoelectric; protein; pct; solution; proteins
Prior art date: 1991-02-08
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

DE69216701T

Other languages

English (en)

Other versions

DE69216701T2 (de

DE69216701T3 (de

Inventor

Michele Dame-Cahagne

Pascale Mouret

Andre Frouin

Yves Audidier

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.)

Savencia SA

Original Assignee

Bongrain SA

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.)

1991-02-08

Filing date

1992-02-10

Publication date

1997-02-27

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9409507&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69216701(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1992-02-10 Application filed by Bongrain SA filed Critical Bongrain SA

1997-02-27 Publication of DE69216701D1 publication Critical patent/DE69216701D1/de

1997-07-31 Publication of DE69216701T2 publication Critical patent/DE69216701T2/de

2005-10-13 Application granted granted Critical

2005-10-13 Publication of DE69216701T3 publication Critical patent/DE69216701T3/de

2012-02-11 Anticipated expiration legal-status Critical

Status Expired - Fee Related legal-status Critical Current

Links

235000018102 proteins Nutrition 0.000 title abstract 5
108090000623 proteins and genes Proteins 0.000 title abstract 5
102000004169 proteins and genes Human genes 0.000 title abstract 5
238000000034 method Methods 0.000 title abstract 2
239000005018 casein Substances 0.000 title 1
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 title 1
235000021240 caseins Nutrition 0.000 title 1
230000002269 spontaneous effect Effects 0.000 title 1
239000007864 aqueous solution Substances 0.000 abstract 2
108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
235000010469 Glycine max Nutrition 0.000 abstract 1
244000068988 Glycine max Species 0.000 abstract 1
102000014171 Milk Proteins Human genes 0.000 abstract 1
108010011756 Milk Proteins Proteins 0.000 abstract 1
235000021120 animal protein Nutrition 0.000 abstract 1
239000000701 coagulant Substances 0.000 abstract 1
230000015271 coagulation Effects 0.000 abstract 1
238000005345 coagulation Methods 0.000 abstract 1
235000021239 milk protein Nutrition 0.000 abstract 1
239000007787 solid Substances 0.000 abstract 1
235000021055 solid food Nutrition 0.000 abstract 1
239000000243 solution Substances 0.000 abstract 1

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
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
- 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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Polymers & Plastics (AREA)
Food Science & Technology (AREA)
Nutrition Science (AREA)
Health & Medical Sciences (AREA)
Biochemistry (AREA)
Botany (AREA)
Agronomy & Crop Science (AREA)
Water Supply & Treatment (AREA)
Zoology (AREA)
Dairy Products (AREA)
Jellies, Jams, And Syrups (AREA)
General Preparation And Processing Of Foods (AREA)
Meat, Egg Or Seafood Products (AREA)
Peptides Or Proteins (AREA)
Colloid Chemistry (AREA)

DE69216701T 1991-02-08 1992-02-10 Verfahren zur spontanen thermischen gelierung einer lösung eines caseins durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln Expired - Fee Related DE69216701T3 (de)

Applications Claiming Priority (3)

Application Number	Priority Date	Filing Date	Title
FR9101450A FR2672471B1 (fr)	1991-02-08	1991-02-08	Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins..
FR9101450		1991-02-08
PCT/FR1992/000113 WO1992014367A1 (fr)	1991-02-08	1992-02-10	PROCEDE DE COAGULATION THERMIQUE INSTANTANEE D'UNE PROTEINE COAGULABLE AU pH ISOELECTRIQUE, TELLE QU'UNE CASEINE, PAR MODIFICATION DE LA TENEUR EN IONS ALCALINS, COAGULUMS AINSI OBTENUS, ET LEUR APPLICATION NOTAMMENT A L'OBTENTION DE PRODUITS ALIMENTAIRES

Publications (3)

Publication Number	Publication Date
DE69216701D1 true DE69216701D1 (de)	1997-02-27
DE69216701T2 DE69216701T2 (de)	1997-07-31
DE69216701T3 DE69216701T3 (de)	2005-10-13

Family

ID=9409507

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DE69216701T Expired - Fee Related DE69216701T3 (de)	1991-02-08	1992-02-10	Verfahren zur spontanen thermischen gelierung einer lösung eines caseins durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln

Country Status (10)

Country	Link
US (1)	US5358730A (de)
EP (1)	EP0524298B2 (de)
JP (1)	JP3210333B2 (de)
AT (1)	ATE147586T1 (de)
AU (1)	AU660964B2 (de)
DE (1)	DE69216701T3 (de)
DK (1)	DK0524298T3 (de)
ES (1)	ES2098501T5 (de)
FR (1)	FR2672471B1 (de)
WO (1)	WO1992014367A1 (de)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP0696426A1 (de) *	1994-08-13	1996-02-14	Societe Des Produits Nestle S.A.	Verfahren zur Herstellung eines Texturgebendendem Mittels für Milchprodukte
AU709561B2 (en) *	1996-05-30	1999-09-02	Unilever Plc	Water continuous dairy base product and process for preparing such product
US5773057A (en)	1996-06-26	1998-06-30	Swift-Eckrich, Inc.	Low-fat ground meat products
WO1998035567A1 (en) *	1997-02-17	1998-08-20	University Of Otago	Gelling agents and gels containing them
US6610348B2 (en) *	1997-02-17	2003-08-26	Fonterra Tech Limited	Gelling agents and gels containing them
FR2762479B1 (fr) *	1997-04-25	1999-06-04	Agronomique Inst Nat Rech	Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
RU2134520C1 (ru) *	1998-07-16	1999-08-20	Андрейчук Василий Петрович	Способ получения йодированного пищевого продукта
US6168819B1 (en) *	1999-04-06	2001-01-02	Kraft Foods, Inc.	Cappuccino creamer with improved foaming characteristics
NZ511003A (en) *	2001-04-06	2003-06-30	Fonterra Tech Ltd	preparing a fat containing stable dairy based food product such as cheese
RU2192150C1 (ru) *	2001-05-14	2002-11-10	Андрейчук Василий Петрович	Биологически активная добавка к пище для профилактики йодной недостаточности и оптимизации йодного обмена и пищевой продукт, ее содержащий
EG23432A (de)	2001-12-17	2005-07-25	New Zealand Dairy Board
NL1033804C2 (nl) *	2007-05-04	2008-11-06	Friesland Brands Bv	Caloriearme melkproducten.
US8932657B2 (en)	2012-12-13	2015-01-13	Johnson Industries International, Inc.	Methods and apparatuses for making pasta filata
EP2993991A1 (de) *	2013-05-08	2016-03-16	Friesland Brands B.V.	Verfahren zur herstellung von milchgel mithilfe einer hochdruckbehandlung
WO2015081091A1 (en)	2013-11-27	2015-06-04	Johnson Industries International, Inc.	Cheese-making methods and apparatuses
WO2015164391A1 (en)	2014-04-21	2015-10-29	Johnson Industries International, Inc.	Continuous cooker stretcher and methods of use thereof
US10278360B2 (en)	2015-02-20	2019-05-07	Tetra Laval Holdings & Finance S.A.	Single auger extruder

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB2055846B (en) *	1979-07-03	1983-02-23	Express Dairy Foods	Process for lowering the gelling temperature of whey proteins obtained from milk
DK455986A (da) *	1986-09-24	1988-03-25	Apv Pasilac As	Ostelignende produkt fremgangsmaade til dets fremstilling og anvendelse heraf
JPH0248218B2 (ja) *	1986-10-14	1990-10-24	Snow Brand Milk Prod Co Ltd	Chiizukaadonochoseiho
FR2638063B1 (fr) *	1988-10-24	1992-01-03	Union Laitieren Normande	Nouveaux produits alimentaires, a base de retentat d'ultrafiltration de lait et leur procede de preparation
US5217741A (en) *	1991-01-25	1993-06-08	Snow Brand Milk Products Co., Ltd.	Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same

1991
- 1991-02-08 FR FR9101450A patent/FR2672471B1/fr not_active Expired - Fee Related
1992
- 1992-02-10 DE DE69216701T patent/DE69216701T3/de not_active Expired - Fee Related
- 1992-02-10 AT AT92905742T patent/ATE147586T1/de not_active IP Right Cessation
- 1992-02-10 WO PCT/FR1992/000113 patent/WO1992014367A1/fr active IP Right Grant
- 1992-02-10 US US07/930,695 patent/US5358730A/en not_active Expired - Lifetime
- 1992-02-10 ES ES92905742T patent/ES2098501T5/es not_active Expired - Lifetime
- 1992-02-10 AU AU13533/92A patent/AU660964B2/en not_active Ceased
- 1992-02-10 DK DK92905742.0T patent/DK0524298T3/da active
- 1992-02-10 EP EP92905742A patent/EP0524298B2/de not_active Expired - Lifetime
- 1992-02-10 JP JP50554292A patent/JP3210333B2/ja not_active Expired - Fee Related

Also Published As

Publication number	Publication date
FR2672471B1 (fr)	2000-12-01
ES2098501T5 (es)	2005-08-01
EP0524298B2 (de)	2005-04-06
JPH05506156A (ja)	1993-09-16
DE69216701T2 (de)	1997-07-31
DK0524298T3 (da)	1997-07-07
EP0524298B1 (de)	1997-01-15
AU1353392A (en)	1992-09-15
WO1992014367A1 (fr)	1992-09-03
ES2098501T3 (es)	1997-05-01
ATE147586T1 (de)	1997-02-15
AU660964B2 (en)	1995-07-13
JP3210333B2 (ja)	2001-09-17
US5358730A (en)	1994-10-25
EP0524298A1 (de)	1993-01-27
FR2672471A1 (fr)	1992-08-14
DE69216701T3 (de)	2005-10-13

Publication	Publication Date	Title
DE69216701D1 (de)	1997-02-27	Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln
IE791564L (en)	1980-02-14	Protein coagulation.
US4364966A (en)	1982-12-21	Blends of egg albumen and whey protein having improved gel strength
Wilson et al.	1972	Factors affecting the action of rennin in heated milk
DE60010179T2 (de)	2004-09-02	Verfahren zur Einarbeitung von Molkeproteinen in Käse mittels Transglutaminase
DE69612552D1 (de)	2001-05-23	Verfahren zur herstellung von frischkäse und derart hergestellter frischkäse
JPH0150381B2 (de)	1989-10-30
ATE76560T1 (de)	1992-06-15	Verfahren zur herstellung von streichfaehiger butter mit reduziertem fettgehalt.
DE3684130D1 (de)	1992-04-09	Verfahren zur herstellung von gepressten kaesen aus nachgewaermtem bruch.
US4388329A (en)	1983-06-14	Process for the production of a pasteurized cheese in powder form
ATE12450T1 (de)	1985-04-15	Verfahren zum wiedersuspendieren von geflocktem milchkasein zwecks erzeugung von an proteinen angereicherten milchrohstoffen; anwendungen, insbesondere in der kaesebereitung, und erhaltene produkte.
DE69605668D1 (de)	2000-01-20	Schmelzkäse-produkt und verfahren zu dessen herstellung
DE3212732C2 (de)	1984-03-29	Verfahren zur Herstellung eines Eiweißzusatzstoffes für Lebensmittel
JPS5729270A (en)	1982-02-17	Preparation of nonheat-coagulable egg white
DE69007712D1 (de)	1994-05-05	Verfahren zur Herstellung von Käse oder Käsespezialität.
EP0102416A1 (de)	1984-03-14	Gemische von Eialbumin und Molkeneiweiss mit verbesserter Gelfestigkeit
CA1169287A (en)	1984-06-19	Process for lowering the thermogelation temperature on egg albumen
SU1729387A1 (ru)	1992-04-30	Способ производства пищевого полуфабриката из цельной крови убойных животных
JPS5668349A (en)	1981-06-09	Preparation of food similar to mozzarella cheese
DE68906888D1 (de)	1993-07-08	Verfahren zur herstellung eines nahrungsmittels auf der basis von milchproteinen, fetten und wasser.
ATE286661T1 (de)	2005-01-15	Verfahren zur herstellung von milchproteinen
DE3068303D1 (en)	1984-07-26	Simulated adipose tissue and process for its production
CA1176498A (en)	1984-10-23	Blends of egg albumen and whey protein evidencing improved gel strength
JPS5832574B2 (ja)	1983-07-14	乳蛋白質人工肉の製造方法
DE69209453D1 (de)	1996-05-02	Verfahren zur Herstellung eines fettarmen Brotaufstrichs

Legal Events

Date	Code	Title
1998-01-22	8363	Opposition against the patent
2005-06-09	8366	Restricted maintained after opposition proceedings
2009-12-17	8339	Ceased/non-payment of the annual fee