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1. WO2000041572 - PROCESS FOR PRODUCING FERMENTED MILK CONTAINING ANGIOTENSIN CONVERTING ENZYME INHIBITORY PEPTIDE AND PROCESS FOR PRODUCING MILK SERUM

Publication Number WO/2000/041572
Publication Date 20.07.2000
International Application No. PCT/JP2000/000068
International Filing Date 11.01.2000
Chapter 2 Demand Filed 08.08.2000
IPC
A23C 9/123 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
123using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 19/045 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
045Coagulation of milk without rennet or rennet substitutes
A23C 19/05 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
05Treating milk before coagulation; Separating whey from curd
A23C 21/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21Whey; Whey preparations
CPC
A23C 19/045
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
045Coagulation of milk without rennet or rennet substitutes ; followed by whey separation
A23C 19/05
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
05Treating milk before coagulation; Separating whey from curd
A23C 21/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21Whey; Whey preparations
A23C 21/026
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21Whey; Whey preparations
02containing, or treated with, microorganisms or enzymes
026containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
A23C 2260/05
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
2260Particular aspects or types of dairy products
05Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
A23C 9/123
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
123using only microorganisms of the genus lactobacteriaceae; Yoghurt
Applicants
  • CALPIS CO., LTD. [JP/JP]; 20-3, Ebisu-Nishi 2-chome Shibuya-ku Tokyo 150-0021, JP (AllExceptUS)
  • KITAMURA, Shuji [JP/JP]; JP (UsOnly)
  • UEYAMA, Takashi [JP/JP]; JP (UsOnly)
Inventors
  • KITAMURA, Shuji; JP
  • UEYAMA, Takashi; JP
Agents
  • SAKAI, Hajime; Shuwa Kioicho TBR Building 7, Kojimachi 5-chome Chiyoda-ku Tokyo 102-0083, JP
Priority Data
11/394611.01.1999JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) PROCESS FOR PRODUCING FERMENTED MILK CONTAINING ANGIOTENSIN CONVERTING ENZYME INHIBITORY PEPTIDE AND PROCESS FOR PRODUCING MILK SERUM
(FR) PROCEDE DE PRODUCTION DE LAIT FERMENTE RENFERMANT UN PEPTIDE INHIBITEUR DE L'ENZYME DE CONVERSION DE L'ANGIOTENSINE ET PROCEDE DE PRODUCTION DE LACTOSERUM
Abstract
(EN)
Processes for producing fermented milk and milk serum whereby fermented milk and milk serum containing an ACEI peptide at a high content, which have high safety and are usable as drugs, funtional foods, health foods, etc., can be efficiently obtained at a high yield. A process for preparing fermented milk containing curd pieces and milk serum containing an angiotensin converting enzyme inhibitory peptide which involves the step of mixing and stirring a milk-containing material with lactic acid bacteria to give a mixed material, and the step of fermenting the mixed material under stirring so as to form the milk serum containing the angiotensin converting enzyme inhibitory peptide; and a process for producing milk serum further involving the step of centrifuging and/or compression-filtering the fermented milk obtained above to thereby separate and collect the milk serum.
(FR)
L'invention concerne des procédés de production de lait fermenté et de lactosérum. Selon ces procédés, le lait fermenté et le lactosérum présentant une forte concentration de peptides inhibiteurs de l'enzyme de conversion de l'angiotensine, qui peuvent être utilisés en toute sécurité comme médicaments, aliments fonctionnels, aliments diététiques, etc., peuvent être obtenus avec une grande efficacité. L'invention a pour objet un procédé permettant de préparer un lait fermenté contenant des morceaux de caillé et du lactérosérum contenant un peptide inhibiteur de l'enzyme de conversion de l'angiotensine. Ce procédé consiste à mélanger et agiter un matériau à base de lait avec des bactéries d'acide lactique pour obtenir un matériau mélangé. Ce procédé consiste ensuite à assurer la fermentation du produit mélangé lors de son agitation pour former le lactosérum contenant le peptide inhibiteur de l'enzyme de conversion. L'invention traite enfin d'un procédé de production de lactosérum, consistant à assurer la centrifugation et/ou la compression-filtration du lait fermenté obtenu ci-dessus pour séparer et collecter ensuite le lactosérum.
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