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Title:
DAIRY PRODUCT IN WHICH WHEY IS USED, AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2012/147906
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a dairy product with reduced milk odor specific to products in which fermented milk and whey protein are used. A method for manufacturing an edible gel, comprising: a starting material blending step for blending β-lactoglobulin in a ratio of 70-100 wt% in the total protein of the starting material; a heating step performed after the starting material blending step; and a fermentation step by microorganisms after the heating step. The problem of the present invention is achieved by this method.

Inventors:
RYU ANA (JP)
SATO YUU (JP)
FUKUI MUNENORI (JP)
Application Number:
PCT/JP2012/061325
Publication Date:
November 01, 2012
Filing Date:
April 27, 2012
Export Citation:
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Assignee:
MEIJI CO LTD (JP)
RYU ANA (JP)
SATO YUU (JP)
FUKUI MUNENORI (JP)
International Classes:
A23C21/06; A23C21/02
Foreign References:
JP2007509619A2007-04-19
JP2000507831A2000-06-27
JP2006508160A2006-03-09
JP2008029292A2008-02-14
JP2007166924A2007-07-05
Other References:
PEARCE R. J.: "Applications for cheese whey protein fractions", CSIRO FOOD RESEARCH QUARTERLY, vol. 51, no. 1&2, 1991, pages 74 - 85
TANG Q. ET AL.: "Oscillatory Rheological Comparison of the Gelling Characteristics of Egg White, Whey Protein Concentrates, Whey Protein Isolate, and .beta.-Lactoglobulin", J. AGRIC. FOOD CHEM., vol. 42, 1994, pages 2126 - 30
MCSWINEY M. ET AL.: "Thermal aggregation and gelation of bovine beta-lactoglobulin", FOOD HYDROCOLLOIDS, vol. 8, 1994, pages 441 - 53
STADING M. ET AL.: "Large deformation properties of beta-lactoglobulin gel structures", FOOD HYDROCOLLOIDS, vol. 5, 1991, pages 339 - 52
DUFOUR E. ET AL.: "Investigation of beta- Lactoglobulin Gelation in Water/Ethanol Solutions", INT. DAIRY J., vol. 8, 1998, pages 87 - 93
RESCH J. J. ET AL.: "P-Lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions", J. FOOD SCI., vol. 70, 2005, pages C79 - C86
Attorney, Agent or Firm:
KUZUWA, Kiyoshi (JP)
Seiji Kuzuwa (JP)
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Claims: