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Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2017/170657
Kind Code:
The purpose of the present invention is to provide a method for producing a low-fat high-protein yogurt which feels smooth in the mouth, is resistant to syneresis, and has excellent shape retainability, the method being characterized by adding protein glutaminase and starch to raw milk.

SATO, Hiroaki (INC. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-sh, Kanagawa 81, 〒2108681, JP)
Application Number:
Publication Date:
October 05, 2017
Filing Date:
March 29, 2017
Export Citation:
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AJINOMOTO CO., INC. (15-1, Kyobashi 1-chome Chuo-k, Tokyo 15, 〒1048315, JP)
AMANO ENZYME INC. (2-7 Nishiki 1-chome, Naka-ku Nagoya-sh, Aichi 30, 〒4608630, JP)
International Classes:
A23C9/12; A23C9/13
Domestic Patent References:
Other References:
LOBATO-CALLEROS C. ET AL.: "Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt", J. FOOD ENG., vol. 131, June 2014 (2014-06-01), pages 110 - 115, XP055428690
MIWA N. ET AL.: "Effect of enzymatic deamination by protein- glutaminase on the textural and microstructural properties of set yoghurt", INT. DAIRY J., vol. 36, 2014, pages 1 - 5, XP028666501
ALCAZAR-ALAY S.C. ET AL.: "Physicochemical properties, modifications and applications of starches from different botanical sources", FOOD SCI. TECHNOL., vol. 35, no. 2, 2015, pages 215 - 236, XP055428693
Attorney, Agent or Firm:
TAKASHIMA, Hajime (Meiji Yasuda Seimei Osaka Midosuji Bldg, 1-1 Fushimimachi 4-chome, Chuo-ku, Osaka-sh, Osaka 44, 〒5410044, JP)
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