CH632136A5 - Verfahren zur kontinuierlichen herstellung von entkeimter mayonnaise. - Google Patents
Verfahren zur kontinuierlichen herstellung von entkeimter mayonnaise. Download PDFInfo
- Publication number
- CH632136A5 CH632136A5 CH481977A CH481977A CH632136A5 CH 632136 A5 CH632136 A5 CH 632136A5 CH 481977 A CH481977 A CH 481977A CH 481977 A CH481977 A CH 481977A CH 632136 A5 CH632136 A5 CH 632136A5
- Authority
- CH
- Switzerland
- Prior art keywords
- mayonnaise
- heater
- cooled
- pasteurized
- cooler
- Prior art date
Links
- 235000010746 mayonnaise Nutrition 0.000 title claims description 28
- 239000008268 mayonnaise Substances 0.000 title claims description 28
- 238000000034 method Methods 0.000 title claims description 21
- 238000010924 continuous production Methods 0.000 title claims description 3
- 239000000463 material Substances 0.000 claims description 33
- 230000001804 emulsifying effect Effects 0.000 claims description 15
- 240000008415 Lactuca sativa Species 0.000 claims description 13
- 235000012045 salad Nutrition 0.000 claims description 13
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 235000013345 egg yolk Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims description 2
- 235000014438 salad dressings Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 3
- 238000011144 upstream manufacturing Methods 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 244000258044 Solanum gilo Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000007717 exclusion Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 101100387923 Caenorhabditis elegans dos-1 gene Proteins 0.000 description 1
- 241000208822 Lactuca Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000010604 prepared salads Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
- A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Heating, Cooling, Or Curing Plastics Or The Like In General (AREA)
- General Factory Administration (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19762630872 DE2630872A1 (de) | 1976-07-09 | 1976-07-09 | Verfahren zur kontinuierlichen herstellung von entkeimter mayonnaise und/oder mayonnaisehaltigen produkten |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH632136A5 true CH632136A5 (de) | 1982-09-30 |
Family
ID=5982568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH481977A CH632136A5 (de) | 1976-07-09 | 1977-04-19 | Verfahren zur kontinuierlichen herstellung von entkeimter mayonnaise. |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US4175142A (Direct) |
| AT (2) | AT355406B (Direct) |
| BE (1) | BE855806A (Direct) |
| CH (1) | CH632136A5 (Direct) |
| DE (1) | DE2630872A1 (Direct) |
| DK (1) | DK311177A (Direct) |
| FR (1) | FR2357190A1 (Direct) |
| GB (1) | GB1548490A (Direct) |
| NL (1) | NL7702829A (Direct) |
| NO (1) | NO145041C (Direct) |
| SE (1) | SE427889B (Direct) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE401602B (sv) * | 1976-06-18 | 1978-05-22 | Nedre Norrlands Producentsfore | Sett att framstella lagkaloriprodukter av typ majones och dressing |
| DE7734746U1 (de) * | 1977-11-12 | 1979-02-22 | Daimler-Benz Ag, 7000 Stuttgart | Luftfeder für Kraftfahrzeuge |
| DE2820579A1 (de) * | 1978-05-11 | 1979-11-15 | Toseno Betrieb Guenter Doernbr | Verfahren und anlage zur kontinuierlichen herstellung von gestreckten fetthaltigen emulsionen auf kaltem wege |
| DE3127782A1 (de) * | 1980-07-19 | 1982-05-19 | Asahi Denka Kogyo K.K., Tokyo | "margarineemulsion" |
| NL8005515A (nl) * | 1980-10-06 | 1982-05-03 | Dmv Campina Bv | Werkwijze ter bereiding van een houdbare op mayonaise gelijkende dressing. |
| JPS6041583B2 (ja) | 1981-03-23 | 1985-09-18 | 日清製油株式会社 | レトルトサラダの製造法 |
| CH659765A5 (fr) * | 1984-07-30 | 1987-02-27 | Battelle Memorial Institute | Procede de fabrication d'un concentre epaississant pour sauces liees. |
| GB2221828A (en) * | 1988-08-17 | 1990-02-21 | Nestle Sa | Preparation of sauce |
| US4923707A (en) * | 1989-01-06 | 1990-05-08 | Kraft, Inc. | Low oil mayonnaise and method of making |
| BE1002997A4 (nl) * | 1989-06-08 | 1991-10-15 | Revi Nv | Saladeprodukt en een olie-emulsie daarvoor. |
| GB2246942A (en) * | 1990-08-17 | 1992-02-19 | Unilever Plc | Oil in water emulsion; spread; process and equipment |
| NO304255B1 (no) * | 1990-12-27 | 1998-11-23 | Toseno Gmbh & Co Kg | FremgangsmÕte for fremstilling av et majoneslignende produkt og anvendelse av dette |
| DK1593D0 (da) * | 1993-01-07 | 1993-01-07 | Danish Crown Inc As | Emulsionsproces |
| RU2167546C1 (ru) * | 2000-01-05 | 2001-05-27 | ООО "Учебно-научно-производственная фирма "Липиды" | Линия для получения майонезов |
| RU2175000C1 (ru) * | 2000-06-07 | 2001-10-20 | Общество с ограниченной ответственностью "Учебно-научно-производственная фирма "Липиды" | Линия вымораживания растительных масел |
| CA2434464A1 (en) * | 2003-07-22 | 2005-01-22 | Walter J. Freybe | Pasteurization of deli-salads |
| GB0917304D0 (en) * | 2009-10-05 | 2009-11-18 | Danisco | Use |
| CA3025417C (en) | 2016-07-07 | 2023-08-29 | Dsm Ip Assets B.V. | Emulsion comprising rapeseed protein isolate, process for obtaining it and use in food |
| CN109430815A (zh) * | 2018-12-21 | 2019-03-08 | 武陟村食品有限公司 | 一种全程高温灭菌新型沙拉酱制备工艺 |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2369744A (en) * | 1940-01-02 | 1945-02-20 | A T Case Company | Process of making emulsified food products |
| US2844469A (en) * | 1955-08-18 | 1958-07-22 | Melnick Daniel | Pressurized salad dressing and method of preparing the same |
| US2844470A (en) * | 1956-07-24 | 1958-07-22 | Best Foods Inc | Pressurized food dressing |
| US3093485A (en) * | 1960-04-11 | 1963-06-11 | Nat Dairy Prod Corp | Salad dressing |
| DE1147466B (de) * | 1960-07-25 | 1963-04-18 | Schroeder & Co | Verfahren und Vorrichtung zur Entkeimung von Mayonnaise und mayonnaiseartigen Produkten durch Erhitzen |
| DE1517113A1 (de) * | 1962-02-20 | 1969-11-27 | Schroeder & Co | Verfahren zur Herstellung von entkeimter Mayonaise durch Erhitzen |
| US3804957A (en) * | 1972-02-10 | 1974-04-16 | Procter & Gamble | Method for producing mayonnaise |
-
1976
- 1976-07-09 DE DE19762630872 patent/DE2630872A1/de not_active Withdrawn
-
1977
- 1977-03-16 NL NL7702829A patent/NL7702829A/xx not_active Application Discontinuation
- 1977-04-19 CH CH481977A patent/CH632136A5/de not_active IP Right Cessation
- 1977-05-20 AT AT361677A patent/AT355406B/de not_active IP Right Cessation
- 1977-06-06 NO NO771964A patent/NO145041C/no unknown
- 1977-06-17 BE BE178531A patent/BE855806A/xx not_active IP Right Cessation
- 1977-07-04 GB GB27979/77A patent/GB1548490A/en not_active Expired
- 1977-07-06 SE SE7707881A patent/SE427889B/xx not_active IP Right Cessation
- 1977-07-08 FR FR7721188A patent/FR2357190A1/fr active Granted
- 1977-07-08 DK DK311177A patent/DK311177A/da not_active Application Discontinuation
- 1977-07-08 US US05/814,026 patent/US4175142A/en not_active Expired - Lifetime
-
1979
- 1979-05-03 AT AT333179A patent/AT361677B/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| NO145041C (no) | 1982-01-04 |
| GB1548490A (en) | 1979-07-18 |
| BE855806A (fr) | 1977-10-17 |
| FR2357190B1 (Direct) | 1982-12-10 |
| DK311177A (da) | 1978-01-10 |
| NO145041B (no) | 1981-09-21 |
| SE427889B (sv) | 1983-05-24 |
| AT361677B (de) | 1979-07-15 |
| SE7707881L (sv) | 1978-01-10 |
| FR2357190A1 (fr) | 1978-02-03 |
| US4175142A (en) | 1979-11-20 |
| ATA333179A (de) | 1980-08-15 |
| DE2630872A1 (de) | 1978-01-12 |
| NL7702829A (nl) | 1978-01-11 |
| NO771964L (no) | 1978-01-10 |
| ATA361677A (de) | 1979-07-15 |
| AT355406B (de) | 1980-03-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CH632136A5 (de) | Verfahren zur kontinuierlichen herstellung von entkeimter mayonnaise. | |
| DE9116859U1 (de) | Vorrichtung zur Herstellung von Schmelzkäse | |
| DE3884860T2 (de) | Verfahren zur Herstellung einer essbaren Dispersion. | |
| WO1991004677A1 (de) | Verfahren zur herstellung eines stückigen fleischemulsionsproduktes | |
| DE2641845A1 (de) | Eiscreme | |
| DE2541590A1 (de) | Verfahren zur herstellung eines butter- oder margarineartigen nahrungsmittels | |
| DE68905136T2 (de) | Gelierbare emulsion und verfahren zu ihrer herstellung. | |
| DE1937484A1 (de) | Verfahren zur Herstellung eines Milchsaeure enthaltenden Brotaufstrichs | |
| DE69021064T2 (de) | Verfahren und Vorrichtung zum Kochen von Rührei. | |
| DE69027323T2 (de) | Herstellungsverfahren von cholesterolfreien Eiprodukten mit verlängerter Kühlhaltbarkeit und so hergestellte Produkte | |
| DE1517033A1 (de) | Verfahren und Vorrichtung zur Herstellung von fleischaehnlichen Nahrungsmitteln | |
| DE2129171A1 (de) | Überzogene Nahrungsmittel und ein Verfahren zu ihrer Herstellung | |
| DE69002606T3 (de) | Methode zur Wärmebehandlung von Laktoferrin ohne seine physiologische Aktivität zu verlieren. | |
| DE69130685T2 (de) | Verfahren zur Herstellung von fettarmen Brotaufstrich und Brotaufstrich aus Öl/Wasser/Öl-Typ. | |
| DE3876373T2 (de) | Margarine fuer aufstrich bei kuehlschranktemperatur und mit sehr niedrigem fettgehalt und verfahren zu ihrer herstellung. | |
| DE69305312T2 (de) | Verfahren zur Herstellung einer Emulsion mit regulierbarer Viskosität; die so hergestellte Emulsion und durch Anwendung dieser Emulsion gewonnene Nahrungsmittel | |
| EP1790231B1 (de) | Verfahren zur herstellung von sauermilchprodukten, verfahren zur verarbeitung der milch dafür, sauermilchproduktlinie, vorrichtung zur verarbeitung der milch für besagte linie | |
| EP0368805B1 (de) | Verfahren zur Herstellung von streichfähiger Butter mit reduziertem Fettgehalt | |
| DE68909011T2 (de) | Flüssiges Eiprodukt. | |
| DE69530298T2 (de) | Mit agar-agar modifizierte gelatine enthaltender gelierender wirkstoff und diesen enthaltende lebensmittel | |
| DE3930934A1 (de) | Verfahren zur herstellung von lebensmittelzubereitungen, insbesondere fruchtzubereitungen sowie vorrichtung zur ausfuehrung dieses verfahrens | |
| DE2807554C2 (de) | Verfahren zum Entfärben einer wäßrigen Mischung enthaltend Blut | |
| DE69838736T2 (de) | Vorrichtung und verfahren zur herstellung von pasta-filata-käse mit reduziertem bzw. niedrigem fettgehalt | |
| DE2600028A1 (de) | Verfahren zur herstellung eines halbfettes auf milchfettbasis und halbfett auf milchfettbasis | |
| DE69010693T2 (de) | Verfahren zur herstellung von fettarmer butter und zur durchführung des verfahrens benutzte vorrichtung. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased | ||
| PL | Patent ceased |