CA1039104A - Process for the production of processed cheeses containing nutmeats - Google Patents
Process for the production of processed cheeses containing nutmeatsInfo
- Publication number
- CA1039104A CA1039104A CA222,090A CA222090A CA1039104A CA 1039104 A CA1039104 A CA 1039104A CA 222090 A CA222090 A CA 222090A CA 1039104 A CA1039104 A CA 1039104A
- Authority
- CA
- Canada
- Prior art keywords
- nutmeats
- demineralised water
- fruits
- water
- walnuts
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000020234 walnut Nutrition 0.000 claims abstract description 28
- 241000758791 Juglandaceae Species 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims description 48
- 229920001864 tannin Polymers 0.000 claims description 14
- 239000001648 tannin Substances 0.000 claims description 14
- 235000018553 tannin Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 159000000014 iron salts Chemical class 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 description 22
- 240000002129 Malva sylvestris Species 0.000 description 9
- 235000006770 Malva sylvestris Nutrition 0.000 description 9
- 238000000605 extraction Methods 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- 241000758789 Juglans Species 0.000 description 6
- 235000009496 Juglans regia Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 238000002803 maceration Methods 0.000 description 3
- 239000012286 potassium permanganate Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002253 Tannate Polymers 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000518994 Conta Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- KHLVKKOJDHCJMG-QDBORUFSSA-L indigo carmine Chemical compound [Na+].[Na+].N/1C2=CC=C(S([O-])(=O)=O)C=C2C(=O)C\1=C1/NC2=CC=C(S(=O)(=O)[O-])C=C2C1=O KHLVKKOJDHCJMG-QDBORUFSSA-L 0.000 description 1
- 229960003988 indigo carmine Drugs 0.000 description 1
- 235000012738 indigotine Nutrition 0.000 description 1
- 239000004179 indigotine Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 239000010930 yellow gold Substances 0.000 description 1
- 229910001097 yellow gold Inorganic materials 0.000 description 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH449074A CH584515A5 (en:Method) | 1974-04-01 | 1974-04-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1039104A true CA1039104A (en) | 1978-09-26 |
Family
ID=4277076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA222,090A Expired CA1039104A (en) | 1974-04-01 | 1975-03-14 | Process for the production of processed cheeses containing nutmeats |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US4160044A (en:Method) |
| JP (1) | JPS50129768A (en:Method) |
| CA (1) | CA1039104A (en:Method) |
| CH (1) | CH584515A5 (en:Method) |
| ES (1) | ES436150A1 (en:Method) |
| FR (1) | FR2265281B1 (en:Method) |
| GB (1) | GB1452253A (en:Method) |
| IT (1) | IT1032247B (en:Method) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0239850A (ja) * | 1988-07-27 | 1990-02-08 | Ton:Kk | 珍味食品及びその製造方法 |
| US5198253A (en) * | 1989-09-28 | 1993-03-30 | Cargill, Incorporated | Composition and method for conditioning grains |
| US5693349A (en) * | 1995-06-07 | 1997-12-02 | Specialty Cheese Company, Inc. | Method for making a sweetened natural cheese |
| US6572907B1 (en) | 2000-10-31 | 2003-06-03 | Diamond Of California | Method for drying walnuts |
| US20050031758A1 (en) * | 2003-08-08 | 2005-02-10 | Paul Scharfman | Dried cheese snack and methods of making the same |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US685665A (en) * | 1901-01-25 | 1901-10-29 | John Ablett | Food preparation and method of making same. |
| DE731105C (de) | 1939-12-16 | 1943-02-02 | Dr Oskar Hieber | Verfahren zur Herstellung eines Genussmittels aus Eicheln |
| US2809114A (en) * | 1954-05-17 | 1957-10-08 | California Walnut Growers Ass | Process for treating nut meats |
-
1974
- 1974-04-01 CH CH449074A patent/CH584515A5/xx not_active IP Right Cessation
-
1975
- 1975-03-03 GB GB872475A patent/GB1452253A/en not_active Expired
- 1975-03-04 FR FR7506674A patent/FR2265281B1/fr not_active Expired
- 1975-03-11 IT IT48501/75A patent/IT1032247B/it active
- 1975-03-14 CA CA222,090A patent/CA1039104A/en not_active Expired
- 1975-03-26 US US05/562,002 patent/US4160044A/en not_active Expired - Lifetime
- 1975-03-28 JP JP50037716A patent/JPS50129768A/ja active Pending
- 1975-03-31 ES ES436150A patent/ES436150A1/es not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB1452253A (en) | 1976-10-13 |
| DE2425214A1 (de) | 1975-10-02 |
| JPS50129768A (en:Method) | 1975-10-14 |
| US4160044A (en) | 1979-07-03 |
| IT1032247B (it) | 1979-05-30 |
| FR2265281A1 (en:Method) | 1975-10-24 |
| CH584515A5 (en:Method) | 1977-02-15 |
| FR2265281B1 (en:Method) | 1977-11-18 |
| DE2425214B2 (de) | 1976-12-30 |
| ES436150A1 (es) | 1977-02-01 |
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