DK0524298T3 - Fremgangsmåde til øjeblikkelig termisk gelering af opløsninger af et protein, som kan koaguleres ved isoelektrisk pH-værdi, såsom et casein, ved ændring af indholdet af alkametalioner, således opnåede koageler og deres anvendelse, især ved fremstilling af næringsmiddelprodukter. - Google Patents

Fremgangsmåde til øjeblikkelig termisk gelering af opløsninger af et protein, som kan koaguleres ved isoelektrisk pH-værdi, såsom et casein, ved ændring af indholdet af alkametalioner, således opnåede koageler og deres anvendelse, især ved fremstilling af næringsmiddelprodukter.

Info

Publication number: DK0524298T3
Authority: DK; Denmark
Prior art keywords: isoelectric; protein; pct; food products; proteins
Prior art date: 1991-02-08

Application number

DK92905742.0T

Other languages

English (en)

Inventor

Michele Dame-Cahagne

Pascale Mouret

Andre Frouin

Yves Audidier

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

1997-07-07

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=DK0524298(T3) "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

1997-07-07 Application granted granted Critical

1997-07-07 Publication of DK0524298T3 publication Critical patent/DK0524298T3/da

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
229910001413 alkali metal ion Inorganic materials 0.000 title 1
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
235000013305 food Nutrition 0.000 title 1
238000002360 preparation method Methods 0.000 title 1
238000001248 thermal gelation Methods 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)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Biochemistry (AREA)
Water Supply & Treatment (AREA)
Zoology (AREA)
Agronomy & Crop Science (AREA)
Botany (AREA)
Dairy Products (AREA)
General Preparation And Processing Of Foods (AREA)
Jellies, Jams, And Syrups (AREA)
Peptides Or Proteins (AREA)
Meat, Egg Or Seafood Products (AREA)
Colloid Chemistry (AREA)

DK92905742.0T 1991-02-08 1992-02-10 Fremgangsmåde til øjeblikkelig termisk gelering af opløsninger af et protein, som kan koaguleres ved isoelektrisk pH-værdi, såsom et casein, ved ændring af indholdet af alkametalioner, således opnåede koageler og deres anvendelse, især ved fremstilling af næringsmiddelprodukter. DK0524298T3 (da)

Applications Claiming Priority (1)

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..

Publications (1)

Publication Number	Publication Date
DK0524298T3 true DK0524298T3 (da)	1997-07-07

Family

ID=9409507

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DK92905742.0T DK0524298T3 (da)	1991-02-08	1992-02-10	Fremgangsmåde til øjeblikkelig termisk gelering af opløsninger af et protein, som kan koaguleres ved isoelektrisk pH-værdi, såsom et casein, ved ændring af indholdet af alkametalioner, således opnåede koageler og deres anvendelse, især ved fremstilling af næringsmiddelprodukter.

Country Status (10)

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

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP0696426A1 (fr) *	1994-08-13	1996-02-14	Societe Des Produits Nestle S.A.	Procédé de fabrication d'un agent de texture pour produits laitiers
US6113969A (en) *	1996-05-30	2000-09-05	Unilever Patent Holdings Bv	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
EG23432A (da)	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
WO2014182166A1 (en) *	2013-05-08	2014-11-13	Friesland Brands B.V.	Method for the preparation of a dairy gel by means of a high pressure treatment
CA2931825C (en)	2013-11-27	2022-09-20	Johnson Industries International, Inc.	Cheese-making methods and apparatuses
CA2946564C (en)	2014-04-21	2022-06-21	Johnson Industries International, Inc.	Continuous cooker stretcher and methods of use thereof
WO2016134372A1 (en)	2015-02-20	2016-08-25	Johnson Industries International, Inc.	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 AT AT92905742T patent/ATE147586T1/de not_active IP Right Cessation
- 1992-02-10 AU AU13533/92A patent/AU660964B2/en not_active Ceased
- 1992-02-10 DE DE69216701T patent/DE69216701T3/de not_active Expired - Fee Related
- 1992-02-10 WO PCT/FR1992/000113 patent/WO1992014367A1/fr active IP Right Grant
- 1992-02-10 JP JP50554292A patent/JP3210333B2/ja not_active Expired - Fee Related
- 1992-02-10 ES ES92905742T patent/ES2098501T5/es not_active Expired - Lifetime
- 1992-02-10 DK DK92905742.0T patent/DK0524298T3/da active
- 1992-02-10 EP EP92905742A patent/EP0524298B2/fr not_active Expired - Lifetime
- 1992-02-10 US US07/930,695 patent/US5358730A/en not_active Expired - Lifetime

Also Published As

Publication number	Publication date
DE69216701T3 (de)	2005-10-13
JPH05506156A (ja)	1993-09-16
ES2098501T5 (es)	2005-08-01
EP0524298B2 (fr)	2005-04-06
JP3210333B2 (ja)	2001-09-17
DE69216701T2 (de)	1997-07-31
ES2098501T3 (es)	1997-05-01
DE69216701D1 (de)	1997-02-27
ATE147586T1 (de)	1997-02-15
AU1353392A (en)	1992-09-15
AU660964B2 (en)	1995-07-13
WO1992014367A1 (fr)	1992-09-03
US5358730A (en)	1994-10-25
EP0524298B1 (fr)	1997-01-15
FR2672471A1 (fr)	1992-08-14
EP0524298A1 (fr)	1993-01-27
FR2672471B1 (fr)	2000-12-01

Publication	Publication Date	Title
DK0524298T3 (da)	1997-07-07	Fremgangsmåde til øjeblikkelig termisk gelering af opløsninger af et protein, som kan koaguleres ved isoelektrisk pH-værdi, såsom et casein, ved ændring af indholdet af alkametalioner, således opnåede koageler og deres anvendelse, især ved fremstilling af næringsmiddelprodukter.
CA2214478A1 (en)	1998-03-24	Milk substitute and process for its manufacture
JP2002199842A5 (da)	2005-07-28
ES455602A1 (es)	1977-12-16	Procedimiento para la fabricacion de quesos.
Wilson et al.	1972	Factors affecting the action of rennin in heated milk
US4364966A (en)	1982-12-21	Blends of egg albumen and whey protein having improved gel strength
RU2006106924A (ru)	2007-09-20	Получение молочнобелкового ингредиента с высоким содержанием белка молочной сыворотки
JPH0150381B2 (da)	1989-10-30
ZA964194B (en)	1997-11-24	Process for preparing fresh cheese and fresh cheese obtainable thereby.
JP2607344B2 (ja)	1997-05-07	ホエー蛋白質ゲル化物の製造方法およびホエー蛋白質を利用した加工食品の製造方法
MX9801009A (es)	1998-04-30	Aderezo alimenticio.
JPS63265A (ja)	1988-01-05	食品素材の製造法
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.
US4156028A (en)	1979-05-22	Process for producing proteinic filaments of high nutritive value
EP1515612B1 (en)	2010-05-26	Whey protein hydrolysate
JPH06292514A (ja)	1994-10-21	乳清タンパク質加工品の製造法
CA1169287A (en)	1984-06-19	Process for lowering the thermogelation temperature on egg albumen
CA1169698A (en)	1984-06-26	Process for the production of a pasteurised cheese in powder form
JPS5832857B2 (ja)	1983-07-15	熱凝固性乳蛋白質の製法
EP0102416A1 (en)	1984-03-14	Blends of egg albumen and whey protein of improved gel strength
AU6349690A (en)	1991-04-08	A cheese or a cheese-related specialty with hydrocolloid and a process for making same
KAMATA et al.	1991	Cheese analogs from soybeans or soymilk-curd by limited proteolysis
JPS5832574B2 (ja)	1983-07-14	乳蛋白質人工肉の製造方法
JPS5823055B2 (ja)	1983-05-12	小麦蛋白質食品素材の品質改良法