Title:
PRODUCTION OF ENZYMATICALLY TREATED YOGHURT POWDER HAVING IMMUNOLOGICAL ACTIVITY
Document Type and Number:
Japanese Patent JP2789553
Kind Code:
B2
Abstract:
PURPOSE: To obtain the powder capable of blending into feed and storing for a long period by heating yoghurt to a specific temperature, subjecting the yoghurt to enzymatic treatment to solubilize a protein in the yoghurt and drying and powdering the yoghurt.
CONSTITUTION: This powder is obtained by heating yoghurt to 55-100°C, preferably 80-95°C, adding an enzyme such as protease thereto to solubilize a protein in the yoghurt, further preferably subjecting the yoghurt to 100-1000kg/cm2 high pressure emulsifying treatment and then drying and powdering the yoghurt. Furthermore, after solubilizing, 0.1-10% of a surfactant having ≥7 HLB value is preferably added to the yoghurt.
Inventors:
HAMANO ATSUSHI
TANI MASAHIDE
SASAKI TAKASHI
KUROKAWA TOMOHIRO
TANABE HIROSHI
MAKYAMA MAYUMI
ISHIZAKI KATSUYA
KANAI HIROYUKI
TANI MASAHIDE
SASAKI TAKASHI
KUROKAWA TOMOHIRO
TANABE HIROSHI
MAKYAMA MAYUMI
ISHIZAKI KATSUYA
KANAI HIROYUKI
Application Number:
JP25625094A
Publication Date:
August 20, 1998
Filing Date:
September 26, 1994
Export Citation:
Assignee:
ZENKOKU NOGYO KYODOKUMIAI RENGOKAI
KAGAKU SHIRYO KENKYUSHO KK
ENU SHII EFU KK
KAGAKU SHIRYO KENKYUSHO KK
ENU SHII EFU KK
International Classes:
A23C9/127; A61K35/20; A61P37/04; (IPC1-7): A23C9/127; A23K1/00
Domestic Patent References:
| JP4994867A | ||||
| JP505559A | ||||
| JP889168A | ||||
| JP369137B1 | ||||
| JP3823090B1 | ||||
| JP5134465B2 |
Other References:
【文献】欧州特許出願公開303477(EP,A)
【文献】欧州特許出願公開303946(EP,A)
【文献】欧州特許出願公開63438(EP,A)
【文献】欧州特許出願公開303946(EP,A)
【文献】欧州特許出願公開63438(EP,A)
Attorney, Agent or Firm:
Tabuchi right
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