CN101175412A - Process of reducing fouling during heat processing of foods and beverages - Google Patents

Process of reducing fouling during heat processing of foods and beverages Download PDF

Info

Publication number
CN101175412A
CN101175412A CNA2006800169028A CN200680016902A CN101175412A CN 101175412 A CN101175412 A CN 101175412A CN A2006800169028 A CNA2006800169028 A CN A2006800169028A CN 200680016902 A CN200680016902 A CN 200680016902A CN 101175412 A CN101175412 A CN 101175412A
Authority
CN
China
Prior art keywords
composition
foods
cream
drinks
temperature
Prior art date
Application number
CNA2006800169028A
Other languages
Chinese (zh)
Inventor
M·J·卡什
P·埃拉佐-马耶维兹
R·M·古德
Original Assignee
赫尔克里士公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority to US66270405P priority Critical
Priority to US60/662,704 priority
Application filed by 赫尔克里士公司 filed Critical 赫尔克里士公司
Publication of CN101175412A publication Critical patent/CN101175412A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose, unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Abstract

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17 % and a hydroxypropyl content of greater than 3 %, methylcellulose (MC) with a methoxyl content greater than 17 % and a viscosity in water at ambient temperatures and a concentration of 2 % of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100 DEG C for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10 % by weight less or run-time increased at least 10 % as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

Description

During food and beverage hot-working, reduce the method for fouling

The application requires in the rights and interests of the U.S. Provisional Application US 60/662,704 of proposition on March 17th, 2005.

Technical field

The present invention relates to be used to reduce the method for heating surface fouling.More specifically, the present invention relates to adopt some cellulose ether in pasteurization or disinfecting process, to reduce the method for proteinaceous food and the fouling of beverage composition for treating dental erosion heating surface.

Background technology

Many consumers' of offering finished food and beverage are all eliminated microbial contamination with hot-working, and guarantee that product has the suitable shelf life.The food of these hot-working stands or is exposed to the temperature that can kill pathogenic microorganisms and/or reduce rotten micro organism quantity.Hot-working is used in the production of various food and beverage products, and it includes but not limited to juice, juice product, milk and other dairy products, egg material food and beverage, and canned condensed soup.

Except improving the shelf life of Foods or drinks, hot-working can cause that also reversible and irreversible variation takes place for protein, fat and salt in the Foods or drinks product composition on dissolubility.The result is these organic principles such as protein, fat and other food component and inorganic constituents such as calcium phosphate and other saline deposit or is adsorbed onto on the surface of process equipment, is called the surface deposition layer of schmutzband on the generation equipment.The heat exchanger surface of process equipment especially can be affected.

Because it is a difficult problem in food and the beverage industry to fouling of the process equipment of influence, the especially heat exchanger of food security and equipment performance and production efficiency and cleaning thereupon.The fouling of process equipment and cleaning thereupon cause annual investment and production cost obviously to increase in the dairy industry.The equipment that pasteurization, superhigh temperature (UHT) and short time high temperature (HTST) are adopted in handling such as plate type heat exchanger (PHE), pipe heat exchanger and other heat-processing equipment need frequent clean removing food and microbe deposition thing, and recover the PHE heat-transfer character that the existence owing to layer of scale reduces.In addition, layer of scale can cause process equipment to change in time and flow reduction and pressure accumulation, and this causes equipment to stop work and to remove.

In the prior art, polytype heat exchanger is used to the hot-working of food and beverage products.Indirect type PHE is used to process milk, flavored milk, the fermented milk product margarine such as drinking acid cheese and cream and accent coffee.The indirect tubular heat exchanger system is used to process milk, flavored milk, cream, icecream mix, condensed milk, dessert and pudding, cheese sauce, dairy products sauce, soup, liquid protein concentrate and preparation.This system also is used for juice, particularly with the juice of pulp.Neutral and acid pH milk beverage and non-dairy beverage also can be processed in this equipment.The product of wide region can be processed in scraped surface heat exchanger, and described product comprises milk concentrate, yogurt, finished cheese, liquid protein concentrate and rough degreasing acid sour milk cheese product.

The Foods or drinks product of putting into vaporium is directly injected steam, next cooling fast, or steam directly injected the Foods or drinks product, be the gentle more heat treatment that is used in equally in food and the beverage processing next with PHE or pipe heat exchanger cooling.

In order to remove the dirt deposit, and safety, effectively and do not having operational outfit under the microbial contamination, some cleaning measures have been adopted, it comprises 1) carry out manual cleaning with the surface of brush and cloth, 2) jet cleaning of jar and container, 3) empirical formula in the local agreement of formulating in the milk processing industry cleans, it adopts two-stage alkali and/or the acid circulation that a) runs through equipment, or b) contains the cleaning agent of the single-stage preparation of wetting and/or surfactant and chelate compound, and 4) use the coating poisonous, i.e. Microban  coating on the equipment to organism.

The method that reduces the schmutzband that exists in food and the beverage processing equipment is studied, comprised machinery and chemical method.Studies show that the fouling in milk pasteurization and disinfecting process relates to protein, the particularly thermal denaturation of B-lactoglobulin.When temperature was lower than 90 ℃, the sex change of milk direct protein therewith of sedimental formation on heat exchanger surface was relevant.

Some prior aries have been discussed the method that reduces fouling in other system and the processing.US 4,929, and 361 disclose in the corn mill operating process and to use surfactant control to contain fouling in the protein fluid.US 5,336, and 414 disclose the scale deposition thing that uses lecithin to make additive control protein.US3,483,033 disclose and use anionic polymer such as carboxymethyl cellulose to make additive to help control to be used for the fouling of the evaporimeter that sugarcane and beet sugar concentrates.

Other prior art such as Britain publication No. BP 2249467 A disclose the temperature of fluid composition raise surpass the hydration temperature of cellulose ether after, carry out the method for pasteurization or sterilised liq food compositions by in fluid composition, adding methyl cellulose ether, hydroxypropyl methylcellulose or its mixture.

Here still need in the hot procedure of food and beverage composition for treating dental erosion, further reduce the fouling of heating surface, so as to increase technology running time, improve cleaning efficiency and improve product quality.

Summary of the invention

The present invention relates to during the heat treatment Foods or drinks, reduce the method for proteinaceous Foods or drinks composition in the heat exchanger surface fouling.Said method comprising the steps of:

A) in described Foods or drinks composition, add and be selected from following scale preventative: the hydroxypropyl molar substitution greater than 3.0 and the weight average molecular weight (Mw) measured by SEC greater than 350,000 daltonian hydroxypropyl cellulose (HPC), methoxyl content greater than 17% and hydroxypropyl content greater than 3% methylhydroxypropylcellulose (MHPC), methoxyl content greater than 17% and room temperature under in the water viscosity during 2% concentration greater than 1, the methylcellulose of 000cps (MC), and their mixture;

B) in first heat exchanger, under 50-100 ℃ temperature, heated described Foods or drinks composition about 2 seconds-30 minutes, and

C) pack described composition,

Wherein do not contain the similar food product or the beverage composition for treating dental erosion comparison of scale preventative with heat treatment, described first fouling of heat exchangers is reduced by at least 10 weight %, or increase at least 10% running time.

The present invention also comprises by heat treatment Foods or drinks composition and comes sterilized food or beverage composition for treating dental erosion to enough temperature and times, with the above Foods or drinks method for compositions of sterilizing.

The invention still further relates to heat treated Foods or drinks composition by method for preparing.The product of this method is not included in the cream only makes scale preventative with HPC.

Find according to accident,, during food and beverage hot-working (being pasteurization or sterilization), can reduce or eliminate the sediment of the organic and salt that on heat exchanger and other process equipment, accumulates by in the method for uniqueness, adopting some cellulose ether.

The advantage of this peculiar methods is, the similar food product or the beverage composition for treating dental erosion that do not contain scale preventative with heat treatment are compared, and fouling of heat exchangers is reduced by at least 10 weight %, or prolong 10% running time at least.Other advantage is the character such as the color of improved Foods or drinks, the discontinuous phase that has reduced or the whipping performance of the granularity of emulsification or suspended phase, the mouthfeel of improvement, improved multiviscosisty and improvement, with do not contain this cellulose ether and compare with the preparation that peculiar methods of the present invention is processed, increased 20-50% in the form dilation of percentage.

The present invention relates to comprise the Foods or drinks composition of polymer, this polymer reduces or eliminates the fouling during the hot-working, pasteurization that adopts in described processing such as food and the drink manufacturing or the processing of disinfecting, with the shelf life of eliminating microbial contamination and improving product, or change the Foods or drinks product.The invention still further relates to and adopt polymer during food and beverage hot-working, to reduce the method for fouling, by: 1) heat treatment is preceding adds polymer in the product 2) the described product of hot-working, and 3) cooling food or beverage products.

Include but not limited to as the hot worked food of a part of the present invention and the example of beverage: the breast system of neutrality and acid pH and non-dairy beverage and food, rare cream of Gravity Separation, the rare cream of secondary separation, cooking butter, meal cream, dilute rare cream of one times, flavored milk, milk, fermented milk product such as yogurt, drink yogurt, sour milk beverage, the margarine of cream and accent coffee, condensed milk, dessert and pudding, the cheese sauce, the dairy products sauce, the acidifying milk beverage, dessert batch mixing and base-material, the creamer of non-dairy, mount colored materials base-material, the nutritional supplementation beverage, cereal beverage, soymilk and bean beverage, protein beverage, soup, condensed soup, liquid protein concentrate and preparation, juice, the juice of band pulp, finished cheese, whey protein concentrate and rough degreasing acid sour milk cheese product, the avocado tartar sauce, fruit juice, dumpable salad flavoring, baste, poultry prod, oil-in-water type emulsion food, the food and the beverage that contain yolk or egg white, mayonnaise, the soybean and the soy food product of processing, food that condenses such as bean curd or analog, the food such as the margarine of grease processing, butyrous food such as tablespread, baste, flavouring (dressing), sauce, marinade (marinade), the vegetables tip, vegetables are mounted colored materials, pastel (pate), the filler of bread food, the flavoring agent of soup, vegetable puree, the crude vegetable of hot-working is such as tomato, tomato sauce, tomato puree, potato and potato products, rice and rice product, finished meat product, injection salt solution, finished marine product or fish product, and pet food.

The example of firing equipment comprises any indirect heated component, and it comprises container, surface exchanger, plate type heat exchanger, pipe heat exchanger, double-tube heat exchanger, multi-pipe heat exchanger, coil heat exchanger, the flat plate heat exchanger of heating, and scraped surface heat exchanger; The continuous type scraped surface heat exchanger that comprises sealing, and the firing equipment of direct firing equipment such as ejection-type and injection type.

The polysaccharide polymer that is used as scale preventative among the present invention is hydroxypropyl cellulose (HPC), methylhydroxypropylcellulose (MHPC), methylcellulose (MC).The hydroxypropyl molar substitution of HPC is greater than 3.0, and the weight average molecular weight of being measured by SEC (Mw) is greater than 350,000 dalton; The methoxyl content of MHPC is greater than 17%, and hydroxypropyl content is greater than 3%; And the methoxyl content of MC is greater than 1 7%, and under the room temperature in the water viscosity during 2% concentration greater than 1,000cps.Also can adopt the mixture of these cellulose ethers among the present invention.Be limited to 0.5 weight % on the scale preventative consumption that in heat treatment method of the present invention, adopts, be limited to about 0.01 weight % down.

According to the present invention, can be aseptic packaging in not having the container of microorganism from the packing of the Foods or drinks composition of pasteurization or sterilization, no matter be used for consumer applications or commercial Application.

According to the present invention, the heating steps in first heat exchanger can be single heating section or a plurality of bringing-up section (2-5 section).This heating steps also can comprise the section of preheating that temperature raises gradually rather than raise suddenly.Preferred mode of heating is to heat about 2 seconds-Yue 30 minutes under 50-100 ℃ of temperature in the heat exchanger.Be to be understood that equally this heating steps can be according to the service condition of the type of Foods or drinks or heat exchanger and the pasteurising step that changes a little basically.

Sterilization is carried out in second heat exchanger that can be single assembly or multiple arrangement equally, or heat exchanger can only have Foods or drinks to move on to a plurality of bringing-up sections of another section from a section.A plurality of heat exchangers are meant 2-5 the section that has in 2-5 different device or the single assembly.Therefore, first and second heat exchangers possibility or single container or series or a plurality of devices.Sterilization is meant that heated food or beverage are to the temperature that is enough to kill most of microorganism; It is 2 seconds-80 minutes that described temperature must be higher than time of 100 ℃, and the time that is preferably greater than 120 ℃ is about 2 seconds-30 minutes, and more preferably temperature is 2-30 second greater than time of 130 ℃.

Cooling step among the present invention carries out before the pasteurization or the Foods or drinks packing of product of sterilizing usually.Cooling step carries out under the temperature that is lower than pasteurization or sterilisation step usually.Thereby common temperature cooling range is to be lower than 50 ℃, preferably is lower than 25 ℃.

According to the present invention, the homogenizing of Foods or drinks composition is chosen wantonly, is pasteurization or sterilizes all uniformities as long as can be used for guaranteeing composition.Can adopt homogenizer by the arbitrary steps in process.

Foods or drinks composition of the present invention contains at least a antiscale polymer of the present invention and one or more compositions common in the Foods or drinks product, as protein, starch, flavouring, fat, emulsifying agent, colouring agent, opacifier, natural gum (gum), adhesive, thickener, anticorrisive agent, mould control preparation, antioxidant, vitamin, emulsifying salt, sugar, amino acid, fatty analogues, and other composition known in the art.

The buffer salt example that also can be included in the described composition has calgon, trisodium citrate and sodium phosphate trimer.

Following embodiment only is used for the illustrative statement, but is to be understood that in those skilled in the art's technical scope, can do other change to the present invention under the situation that does not depart from purport of the present invention.Except that clearly indicating in addition, all percentages and umber are all by weight.

The specific embodiment

Embodiment

Whipped cream is to have notified the food that brings difficulty in hot-working.Protein, high fat content and viscosity cause seam (burn on) easily in heat-processing equipment, be also referred to as fouling.The product of seam blocks mobile, increases the back-pressure to equipment.In addition, because the seam layer, product fails fully to be heated, and heat sensor has absorbed more heats in the equipment, and product does not then reach the temperature that needs.

In the process of whipped cream, because fouling, two bursts of product materials flows flow into the stop duct member that is close to plate type heat exchanger.One materials flow is cooler than the heat treatment temperature that needs when the product of the inner seam of the heat exchanger of flowing through.Another burst materials flow is owing to be exposed to that to reach the plate type heat exchanger of maximum heat very hot because of the needs that make great efforts to adapt to heating.Stop pipe and have two sensors, the temperature when gathering cream inflow and effuser.Time in stopping pipe can product mix, can be uniform thereby make product temperature in outlet.Because fouling, these temperature differences show the problem that suitable heating is arranged in the heat exchanger.

Polymer has been used in non-dairy such as Klucel  hydroxypropyl cellulose and methylhydroxypropylcellulose and has mounted in the preparation of colored materials.Recently, the K1ucel hydroxypropyl cellulose has been added in the breast system whipped cream.The advantage of hydroxypropyl cellulose displays after cream is beaten in the breast system whipped cream.These advantages have whipping time, foam stiffness and the foam stability of dwindling.In addition, hydroxypropyl cellulose makes the preparation of whipped cream have lower fat content, and is low to the fat that contains 24% by traditional 35-40%.Other polymer such as carrageenan and contain polymer and the product of emulsifier mixture as containing the Aertex  cream stabilisers (FoodSpecialties of carrageenan, sugar, locust bean natural gum and emulsifying agent blend, Mississauga, the Ontario, Canada) be added in the whipped cream to realize the advantage of other function.

According to unexpected discovery, except improving the characteristic of whipped cream, the existence of hydroxypropyl cellulose or reduced the common observed fouling of the heat-processing equipment that is used for effect product sterilization or pasteurization in the breast system whipped cream preparation as the use of processing aid.Be expected at food and the fouling in the beverage products that other dairy products and other carry out Foods or drinks product pasteurization, sterilization or simple heating through heat treatment or hot-working similar minimizing is arranged.

MHPC or MC or its blend are added through hot-working such as pasteurization, short time high temperature (HTST) or superhigh temperature (UHT)) cream, half cream (half cream) and degreasing whipped cream preparation, milk or other newborn system in the composition of handling, the stable cream of generation has suitable rheological property, small grain size fat globule and well emulsify stability.By beating these cream, MHPC or MC have improved the dilation or the amount of contained foam on the whipped cream, and have improved stability and the structure of beating foam.Observed when in addition, also introducing emulsifying agent and beaten the physical characteristic of foam and the improvement of structure in the blending of MHPC or MC and other hydrocolloid such as carrageenan or hydroxypropyl cellulose and in composition.

In addition, discovery introduces methylhydroxypropylcellulose in breast system preparation or methylcellulose has reduced the formation of observed scale forming matter on the heat exchanger in the dairy products hot procedure usually, thereby makes heat exchanger longer running time, and it is easier to clean.

Introduce in the whipped cream MHPC and the same expection of the observed improvement of methylcellulose (MC) can other cream, milk and blending contain the whipping prods of the cream of MHPC or MC or milk and milk product stability, beat in characteristic (each application) and the structure and observe.

Embodiment 1-8

The present invention is described by the embodiment in table 1 and 2.The preparation of whipped cream is shown in table 1.Preparation embodiment 3,4,7 and 8 contains hydroxypropyl cellulose.

Preparation

Whipped cream in the table 1 is handled with light homogenizing and superhigh temperature (UHT) and is prepared and process.UHT handles and is used to produce the sterile product of commercial optimum shelf life.Obtaining desired fat content in the final cream with the rare cream preparation of skimmed milk and secondary separation is 31% and 24% batch of material.Adding batching investigates with the influence of the HPC when not containing hydroxypropyl cellulose (HPC), do not have the HPC that emulsifying agent exists and emulsifying agent is arranged.Generally emulsifying agent being added in the whipped cream that UHT handles promotes foam to form.All preparations all contain carrageenan, and it is the universaling component in the heat treated cream, help prevent in the storing process or fat coalescent before beating.Table 1 has comprised the preparation data; Batch of material is 28kg.

Processing

In all processes, target temperature is preheating to 75 ℃ and finally be heated to 133 ℃, and follows 17 seconds the time of staying.Adopted for two steps be cooled to＜chilling temperature of 8 ℃ (6-7 ℃ usually).Adopting the Rannie homogenizer is under 50/20 crust (725/296psi) all products to be carried out two sections homogenizing preliminary treatment in value.Homogenizer also the charging rate of strict control appliance at 70 l/hr.

The result

In the table 2, the data of processing are used for the preparation of table 1.only contain carrageenan (embodiment 1,5) or contain carrageenan and the batch of material of emulsifying agent (embodiment 2,6) in, the different table that enters and leave the main temperature that stops pipe is understood the accumulation of layer of scale.

Except stopping the pipe temperature data, also comprise observed result in the table.The embodiment 3,4,7 and 8 that " better keeps " being processed with the back-pressure that reduces (＜1 crust) and temperature control shows a small amount of even does not have layer of scale to form.Observe among the embodiment 1 and 2 by higher back-pressure and relatively poor temperature control table the poorest bright fouling.

These results prove, the anti-scaling property of polymer such as hydroxypropyl cellulose during the dairy products of hot-working are used.

Table 1: whipped cream preparation

Embodiment: ????1 ????2 ????3 ????4 ????5 ????6 ????7 ????8 Fatty % in the final cream: ????31 ????31 ????31 ????31 ????24 ????24 ????24 ????24 Composition: ????％ ????％ ????％ ????％ ????％ ????％ ????％ ????％ Defatted milk ????36.06 ????35.91 ????35.94 ????35.79 ????50.50 ????50.35 ????50.30 ????50.15 Hydroxypropyl cellulose AeroWhip 630 lot numbers 3529 ????0 ????0 ????0.12 ????0.12 ????0 ????0 ????0.20 ????0.20 Carrageenan Satiagel ACL15 ????0.02 ????0.02 ????0.02 ????0.02 ????0.02 ????0.02 ????0.02 ????0.02 Emulsifying agent list glycerine ﹠ two glycerine lactates ????0 ????0.15 ????0 ????0.15 ????0 ????0.15 ????0 ????0.15 The cream that contains 48.5% fat ????63.92 ????63.92 ????63.92 ????63.92 ????49.48 ????49.48 ????49.48 ????49.48 Add up to weight % ????100 ????100 ????100 ????100 ????100 ????100 ????100 ????100

AeroWhip  630 is food-grade hydroxypropyl celluloses that Hercules Incorporated sells as trade mark.Single Gan You ﹠amp from Danisco; Two glycerine lactate Grinsted PK22Lactem  and be used for this processing from the carrageenan Satiagel  ACL 15 of Degussa.

Table 2: process data

Embodiment: 1 2 3 4 5 6 7 8 HPC, weight % 0 0 0.12 0.12 0 0 0.20 0.20 Feeding temperature, ℃ 42 42 42 42 42 42 42 42 Flow, L/hr 70 70 70 70 70 70 70 70 The time of staying, s 17 17 17 17 17 17 17 17 Stop the pipe origin temp, ℃ 123 123 134 134 125 125 134 134 Stop the pipe outlet temperature, ℃ 140 138 137-8 136 138 138 136 137 Final chilling temperature, ℃ 7 7 7 7 7 7 7 7 Observe good fruit The fouling of H/Ex causes the difference of Origin And Destination temperature. and the fouling duration rapid and that equipment failure is preceding is limited to about 10 minutes. The fouling of H/Ex causes the difference of Origin And Destination temperature. and the fouling duration rapid and that equipment failure is preceding is limited to about 10 minutes. The rising of back-pressure is greatly diminished＜1.0 crust, and temperature control is kept preferably. The rising of back-pressure is greatly diminished＜and 1.0 crust and temperature control kept preferably. The fouling of H/Ex causes the temperature difference of Origin And Destination, and fouling is rapid. The fouling of H/Ex causes the temperature difference of Origin And Destination, and fouling is rapid. The rising of back-pressure is greatly diminished＜0.5 crust, and temperature control is kept preferably. The rising of back-pressure is greatly diminished＜0.5 crust, and temperature control is kept preferably.

Method

For the improvement of product on quality or performance that quantizes the method among the embodiment 9-56 and produce by described method, by tube sealing Zeisel method, we have measured methoxyl group and propoxyl group replacement content on the MHPC polymer, and the molecular weight of cellulose ether polymer adopts SEC (SEC) to measure and be expressed as polymer weight average molecular weight Mw.We have also monitored the influence to oil phase granularity in cream or the milk of cellulose ether and described method, and cellulose ether and described method are to the influence of product viscosity.

In addition, we make the air capacity of sneaking in the cream quantize the whipped cream performance by measuring to beat, and it is expressed as dilation %.The stability of whipped cream also quantizes from the separation of whipped cream foam by measuring syneresis % or whey.The improvement of the reducing of cream granularity, dilation %, syneresis % reduce and whipped cream stability and the time dependent visual assessment of stiffness are shown in the note part of pasteurized cream of heat sterilization cream, table 5 and table 6 of table 3.These mensuration are carried out according to following steps.

The measurement of whipped cream

Whipped cream adopts Kitchen Aide  blender to obtain dilation to beat 3 minutes at a high speed.

Dilation

The cream of 237.5 gram fixed amounts are added the stainless steel roller of precooling, and the sugar with the sweet shop of 12.5 gram 10X efflorescence under high-speed stirred add in the cream.Continue to mix 3 minutes, obtain dilation.Dilation percentage is measured by liquid cream being added in the cup to the weight of filling up the cream that obtains.After the whipping, cup is filled up to edge and obtains second weight with whipped cream.Dilation percentage (%) calculates according to following formula:

The foam syneresis

The syneresis of foam is measured according to following steps:

Whipped cream is added into the edge of 60 * 15mm Petri dish.Then with culture dish along with foam faces down, be inverted on No. 41 filter paper circle of Whatman on the metal dish., after one hour the increase that is imprinted on the wet circular diameter on the filter paper is measured in room temperature, obtained the degree % of foam syneresis according to following formula.The fixed diameter of foam is determined as 50mm in the Petri dish.

Granulometry

Adopt Horiba LA-900 Laser Scattering Particle Size Distribution Analyzer, and based on the size classification methods of analyzing from the light scattering dependence of angle of optional dilution dispersate sample.Determinator comprises the forward and the back scattering angle optical diode detector of forward scatter angle ring of light diode detector and a plurality of high dispersions.Two discontinuous wavelength and size distribution are measured the angular relationship that produces light scattering with iteration, with the scattering cross section of duplicate measurements.Determine that the specific calculations rule of particle size distribution data is specific to the distributors of described device.

The method is used for determining the particle mean size (on average, median, form) and the size distribution of fluid dispersion.The specific surface supposition particle of material is that solid homogeneous ball calculates.

The sample of 0.1-0.2ml is diluted in the suspension of 0.25% Tween-20 (wt/vol) in deionized water of 10-15ml, filters with 0.2 μ m nylon membrane filter.After the vibration, measure granularity.

The SEC molecular weight determination

Molecular weight determination adopts SEC, concentrates on weight average molecular weight Mw.

The methoxyl group of MHPC and MC polymer and hydroxypropyl replace

Standard tube sealing Zeisel method is used for the methoxyl group weight % of analyzing polymers and the substitution level of hydroxypropyl weight %.

The viscosity of cream and milk

The viscosity of cream and milk is measured being equipped with on the DLV-I Brookfield viscometer of sample adapter, adopts axle 18 speed with 12rpm.

Embodiment 9-26

The present invention is described by the milk oil samples of heat sterilization in the table 3 in addition.Embodiment 11-14,22 reaches 24 and contains HPC.Embodiment 15-18,20 and 25 contains MHPC, and embodiment 19 contains the blend of described polymer.

Preparation and processing

UHT cream also finally is heated to 138 ℃ through 75 ℃ of preheatings in the table 3, and the time of staying is 8 seconds.Adopt the single step cooling to reach＜60 ℃ temperature.Before the last bringing-up section, adopting homogenizer is under the situation of 750/250 psi all products to be carried out two sections homogenizing at numerical value.

After cream composition mixes, subsequently whipped mixt is heated to 50-55 ℃ in water-bath, then with the 1.14-1.2 liter/minute flow pump be extracted in the Microthermics heat-treating machine.Microthermics is equipped with the unit two groups of plate type heat exchangers and two sections pressure homogenizing unit.First group of PHE is used for cream is preheating to 75 ℃ before introducing two sections homogenizers.Through behind the homogenizer, cream was cooled to 50-60 ℃ in 8 seconds then 138 ℃ of processing, and the aseptic Nalgene bottle of in the sterile filling cover, packing into.Embodiment 10 adopts the Microthermics heat-treating machines, in the pipe heat exchanger configuration, and the time of staying be 1 1.2 seconds.This embodiment has induction period above running time among the embodiment with comparing the fouling of explanation in pipe heat exchanger, does not therefore observe fouling.

The result

The minimizing that contains the preparation fouling of HPC, MHPC and blend thereof describes by the UHT cream composition that contains HPC and MHPC in the table 3 longer running time, the time when wherein being expressed as final heater supply water temperature (FHWS) above 315  running time.

In the hot procedure, the back-pressure on the device is flowed, increased to the product seam to heat exchanger surface, obstruction.In addition, because the seam layer, product is not fully heated, and heat sensor has absorbed more heat in device, and product does not reach the temperature that needs.Final heater supply water temperature (FHWS) is the direct mensuration to fouling, because the increase of supply heat exchanger heat is corresponding to fouling.

Embodiment 11,12,15,18,22,24,25 compares with the embodiment 9,10,21,23 that contrast is carried out, and shown in the increase of UHT processing length running time, the embodiment fouling that contains HPC, MHPC or its blend in the cream preparation is less.UHT cream for the embodiment 11,12,15,18,22,24,25 that processes is for more time managed temperature and heating and cooling coolant-temperature gage than the stop of more controlling that is observed in the comparative examples 9,10,21,23.Time when being expressed as final heater supply water temperature (FHWS) longer running time above 315 .With comparing that comparative examples 9,10,21,23 is observed, the fouling that observes on the plate type heat exchanger (PHE) in embodiment 11,12,15,18,22,24,25 is less, and PHE cleans easier carrying out after these off-tests.

The product of preparation also demonstrates less oil phase granularity, is quantified as the better whipping performance of the dilation % that 20-50% raises with respect to corresponding comparative examples 9,10,21,23 among these embodiment 11,12,15,18,22,24,25, and compares the better foam stability that is quantified as the syneresis % that 10-40% reduces with corresponding comparative examples 9,10,21,23.These improve and illustrate that the product that contains HPC, MHPC polymer and blend thereof has better quality.

Running time has been shortened in introducing with the HPC polymer of lower molecular weight such as Aerowhip 620 HPC among the embodiment 13 or the Nisso L type HPC among the embodiment 14, and show and cause more fouling, this shows that the HPC polymer of higher molecular weight is preferred.

MHPC polymer properties comparative illustration among the embodiment 16,17 and 18, the MHPC polymer that contains higher methoxyl content and higher hydroxypropyl content (MP943 among the embodiment 17) makes the fouling minimizing more.

Embodiment 27-33

The heat sterilization milk that is also referred to as UHT milk sample in this external application table 4 of the present invention describes.Embodiment 28 and 32 contains HPC, and embodiment 27,29,30,33 contains MHPC.

Processing

UHT milk is that 75 ℃ segmentation pasteurization is given and expected that employing APVGaulin homogenizer is two sections homogenizing of 750/250psi at numerical value through temperature in the table 4, finally is heated to 138 ℃ subsequently in plate type heat exchanger, and the time of staying is 2-10 second.Adopt the single step cooling to reach＜60 ℃ temperature.With after the water rinse cooling UHT plate is pulled down, and with air-flow air drying, the amount of scale buildup on each plate is determined by the gravimetry difference.

The result

As shown in table 4, skimmed milk check experiment among the embodiment 26 has deposited the foulant of 38 grams, and the foulant that contains the preparation deposition of MHPC MP1990 among the embodiment 27 is less than 18 grams.By contrast, the MHPC MP843 among the embodiment 29 and 30 has deposited the foulant of 42 and 43 grams onboard.These results reconfirm that methoxyl group and all higher MHPC polymer (MP1990 among the embodiment 27) of hydroxypropyl content have reduced fouling more than methoxyl group and the lower MHPC polymer (the MHPC MP843 among the embodiment 29 and 30) of hydroxypropyl content.HPC polymer among the embodiment 28 and 32 is compared onboard according to skimmed milk and has been deposited more foulant, and this illustrates that the solubility of this polymer needs to improve, so that the scale preventative in the better skimmed milk of UHT stage conduct.Yet, the foulant that deposits on the surface of the stainless cylinder of steel of skimmed milk segmentation pasteurization in embodiment 28 and 32 obviously is less than the skimmed milk test of the pasteurization of contrast, and the fouling of this explanation skimmed milk when having HPC, temperature less than 100 ℃ in the skimmed milk reduces.

Compare with the contrast among the embodiment 26, littler particle mean size that observes among the embodiment 27 and the conversion of size distribution from bimodal to unimodal illustrate that also the quality of suckling when having the MHPC polymer among the embodiment 27 is improved.

Gathering of table 3 UHT milk fat spread heat exchanger apparatus

Embodiment # Preparation Weight % carrageenan Additive Weight % MeO Weight % POOH Mw/ dalton Time/second the @ temperature surpass 315C Median (micron) through the granularity of UHT Mean value (micron) through the granularity of UHT Dilation % Syneresis % ????9 31 fatty % cream ????0.03 0.03% carrageenan ????369 ????6.6 ????7.3 ????95 ????46 ????10 31 fatty % cream Do not have (pipe) ????＞1187 ????5.4 ????6.6 ????103 ????65 ????11 31 fatty % cream ????0.02 ??0.12％Aerowhip ??630HPC ????7.41E+05 ????＞1187 ????4.03 ????5.47 ????128 ????23.2 ????12 31 fatty % cream ????0.02 0.12%Aerowhip 630 HPC+0.15%PK22 emulsifying agents ????7.41E+05 ????1320 ????5.7 ????6.9 ????160 ????15.2 ????13 31 fatty % cream ????0.02 ??0.06％Aerowhip?630 ??HPC+0.06％ ??Aerowhip?620 ????741000/ ????312000 ????228 ????3.2 ????4.8 ????135 ????7 ????14 31 fatty % cream ????0.03 ??0.1％ ??Nisso?L ????3.34E+05 ????189 ????6.4 ????7.1 ????130 ????24 ????15 31 fatty % cream ????0.02 ??0.12％Benecel ??MP843?MHPC ????8 ????23 ????2.91E+05 ????＞1120 ????2 ????2.5 ????128 ????63 ????16 31 fatty % cream ????0.02 0.12%Benecel MP843 MHPC+ 0.15%PK22 emulsifying agent ????8 ????23 ????2.91E+05 ????947 ????1.7 ????2.1 ????144 ????31 ????17 31 fatty % cream ????0.03 ??0.1％Benecel?MP843 ??MHPC(31/12rpm) ????8 ????23 ????2.91E+05 ????833 ????4.2 ????4.7 ????129 ????29 ????18 31 fatty % cream ????0.03 ??0.1％Benecel?MP943 ??MHPC ????10 ????30 ????4.80E+05 ????＞1137 ????4.4 ????4.9 ????131 ????33 ????19 31 fatty % cream ????0.03 ??0.09％Benecel ??MP843?MHPC+ ??0.03％AW630 ????8 ????23 ????2.91E+05 ????688 ????2.1 ????2.6 ????142 ????63 ????20 31 fatty % cream ????0.03 ??0.1％Benecel ??MP1034?MHPC ????10 ????23 ????1.02E+06 ????765 ????4.5 ????5 ????122 ????6

????21 24 fatty % cream ????0.03 0.03% carrageenan (31/0.3rpm) ????509 ????12.3 ????15 ????70 Liquid ????22 24 fatty % cream ????0.03 ??0.12％AW630 ??(31/1rpm) ??7.41E+05 ????649 ????8.8 ????10.3 ????125 ??15 ????23 15 fatty % cream ????0.03 0.03% carrageenan (31/12rpm) ????857 ????7.9 ????8.5 ????141 Liquid ????24 15 fatty % cream ????0.03 ??0.12％AW630 ??(31/12rPm) ??7.41E+05 ????＞860 ????6.7 ????7.6 ????123 Liquid ????25 15 fatty % cream ????0.03 ??0.1％Benecel?MP843 ??MHPC ??2.91E+05 ????＞1047 ????11.1 ????11.9 ????149 ??53

The general introduction of table 4 UHT plate heat exchanger device

Embodiment # Preparation Additive Weight % hydroxypropyl POOH Weight % methoxyl group MEO Mw/ dalton Viscosity/cps is at 4C cps; Sp 1860rpm Dirt (g) plate 1-20 hardens Median (micron) through the granularity of UHT Mean value (micron) through the granularity of UHT Size distribution ??26 Skimmed milk Do not have ????7.8 ????38 ????0.21 ????0.75 Bimodal-＞unimodal ??27 Skimmed milk ?0.09％Benecel ?MP1990?MHPC ????10 ????30 ????8 ????18 ????0.21 ????0.22 Unimodal ??28 Skimmed milk ?0.09％Aerowhip ?630HPC ????7.41E+05 ????7.7 ????42 ??29 Skimmed milk ?0.09％Benecel ?MP843?MHPC ????7.7 ????23 ????2.91E+05 ????6.6 ????42 ??30 Skimmed milk ?0.09％Benecel ?MP843?MHPC ????7?7 ????23 ????2.91E+05 ????6.5 ????43 ??31 Skimmed milk Do not have ????5.8 ????28 ??32 Skimmed milk ?0.09％Aerowhip ?630HPC ????8.5 ????41 ??33 Skimmed milk ?0.09％Benecel ?MP1990?MHPC ????10 ????30 ????26

Embodiment 34-49

The milk oil samples explanation of pasteurization in this external application table 5 of the present invention.Embodiment 36,37,39,41,43 and 47-49 contain HPC, and embodiment 35,40,44,45 and 46 contains MHPC.

Preparation and processing

Embodiment represents that the cream that contains HPC, MHPC and MC processes in the table 5 under less than 100 ℃ temperature.The cream that is used for embodiment 36-49 in the table 5 contains the emulsifying agent of a little carrageenan, polysorbate80 and single glycerine or two glyceride.0.02% other carrageenan is added in the preparation among the embodiment 34-41.In stainless cylinder of steel, handled cream 10 minutes down for 75 ℃.Definite step is explained and is the footnote of table 5.

The result

34-37 among the embodiment under 10% fat content, does not have preparation can beat good foam.In case fat content reaches 24% in table 5, the cream that contains HPC or MHPC is as explaining (stiff) foam that just can beat into stiff as described in the part, and improving the blending (as with dilation % value greater than 120% represented) of air to cream, this explanation has improved quality.When comprising HPC, MHPC or MC in these preparations, or when being used to prepare ice cream or other breast system composition, similarly can anticipate the positive role on ice-cream dilation % and syneresis % according to the cream of the method for the invention preparation.

The whipped cream of table 5 pasteurization-750/250psi homogenizing

Make with contain 0.02% carrageenan, polysorbate, single glycerine and the two glyceride Ultrapasteurized Lehigh Valley that are purchased

Embodiment Fat % Polymer Polymer % ??Mw(g/mol) Granularity (um) Dilation % Median Mean value ??34 ????10.0 The Satiagel carrageenan ??0.02 ????2.16 ????2.70 Do not beat Do not beat ??35 ????10.0 The Satiagel carrageenan ??0.02 ????5.61 ????10.03 Do not beat Do not beat ??Benecel?MP843?MHPC ??0.12 ??2.91E+05 ??36 ????10.0 The Satiagel carrageenan ??0.02 ????5.39 ????9.14 Do not beat Do not beat ??Aerowhip?630?HPC ??0.12 ??7.41E+05 ??37 ????10.0 The Satiagel carrageenan ??0.02 ????4.65 ????12.43 Do not beat Do not beat ??Aerowhip?640?HPC ??0.12 ??1.47E+06 ??38 ????24.0 The Satiagel carrageenan ??0.02 ????6.70 ????7.15 Do not beat Do not beat ??39 ????24.0 The Satiagel carrageenan ??0.02 ????5.00 ????5.66 ??177.60 The slight cream of beating becomes rosette ??Aerowhip?630?HPC ??0.12 ??7.41E+05 ??40 ????24.0 The Satiagel carrageenan ??0.02 ????9.16 ????9.74 ??165.00 Loose, as to bubble whipped cream can not become rosette ??Benecel?MP843?MHPC ??0.12 ??2.91E+05 ??41 ????24.0 The Satiagel carrageenan ??0.02 ????5.98 ????6.81 ??169.00 Cream is beaten good, and is a bit soft, becomes rosette ??Aerowhip?640?HPC ??0.12 ??1.47E+06 ??42 ????31.0 The Satiagel carrageenan ??0.00 ????3.10 ????3.59 ??170.53 Very light whipped cream does not keep peak shape Contrast-no polymer ??0.00 ??43 ????31.0 The Satiagel carrageenan ??0.00 ????4.68 ????4.47 ??160.00 Cream is beaten good/stiff, keeps peak shape ??Aerowhip?630?HPC ??0.12 ??7.41E+05 ??44 ????31.0 The Satiagel carrageenan ??0.00 ????3.49 ????3.91 ??174.42 The whipped cream of stiff keeps peak shape ??MHPC?1034 ??0.12 ??1.02E+06 ??45 ????31.0 The Satiagel carrageenan ??0.00 ????3.09 ????3.52 ??172.61 , keep loose peak shape ??MP?943?MHPC ??0.12 ??4.80E+05 ??46 ????31.0 The Satiagel carrageenan ??0.00 ????2.67 ????3.02 ??165.27 Very loose whipped cream produces dense foam, does not keep peak shape ??MP?843?MHPC ??0.12 ??2.91E+05 ??47 ????31.0 The Satiagel carrageenan ??0.00 ????3.20 ????3.57 ??152.16 Loose whipped cream keeps peak shape ??Nisso?HPC ??0.12 ??3.34E+05 ??48 ????31.0 The Satiagel carrageenan ??0.00 ????6.12 ????11.82 ??160.05 The whipped cream of stiff keeps peak shape ??Aerowhip?640?HPC ??0.12 ??1.47E+06 ??49 ????31.0 The Satiagel carrageenan ??0.00 ????3.74 ????4.18 ??124.94 The whipped cream of stiff keeps peak shape, and is best in the series ??Aerowhip?640?HPC ??0.24 ??1.47E+06

The cream of homogenizing and pasteurization is beaten performance:

1. in the microwave milk is heated to～60 ℃.

2. be placed on the Silverson blender, begin to stir, slowly add all polymer (carrageenan+other polymer) at @～4000rpm.

3. continue to mix～10 minutes.After～10 minutes, under sample, place cold bath and change to room temperature, continue to mix～10 minutes.

4. shift out and be placed on the overhead system Caframo premixer.Stir (distribution blade) with middling speed.

5. continue to mix 45-60 minute, to complete and polymer hydration.

6. slowly add cream and continue and mixed 10 minutes.(if desired, shifting out sample and the viscosity when measuring 15 ℃)

7. Ba Shimiejun @75 ℃.(sample of embodiment 38 is pasteurization not)

8. in 750/250psi, 2 sections homogenizers, 75 ℃ of homogenizing.In ice bath, be cooled to cold immediately.

9. refrigeration is spent the night and is observed stability after 24 hours.(if desired, shifting out sample and the viscosity when measuring 15 ℃)

10. adopt the bowl and the agitator that place refrigerator, full gear is beaten 3 minutes on Kitchen Aide blender.Use 237.5g cream+12.5g 10X sugar.(5％)

11. dilation % measures: the weight (g) * 100 behind weight (the g)/mixing air behind weight (the g)-mixing air before the mixing air

Embodiment 50-56

The milk oil samples explanation of pasteurization in this external application table 6 of the present invention.Embodiment 54 and 56 contains HPC, and embodiment 50,51,52 and 55 contains MHPC, and embodiment 53 contains MC.

Preparation and processing

Embodiment 50-56 explanation contains the pasteurized milk of HPC, MHPC and MC polymer and the preparation of pasteurized cream in the table 6, by: with polymer and carrageenan with the concentration predissolve of corresponding 0.4 weight % and 0.067 weight % in milk, then with the cool butter dilution of will suckling, ultimate density is the carrageenan of 0.12 weight % polymer and 0.02 weight % to the cream.There is not emulsifying agent in the cream shown in the table 6.Cream and milk heating under less than 100 ℃ temperature that will contain polymer and carrageenan subsequently are less than 40 minutes.Definite step is explained and is the footnote of table 6.

The result

The viscosity that contains the pasteurized cream of HPC among table 6 embodiment 54 and 56 reduces with the increase of the polymer molecular weight that is defined as Mw.The inverse relationship of milk oil viscosity and HPC polymer molecular weight also can find out from the degree of cream fouling, wherein contain the Mw value less than the cream of 350,000 HPC in hot procedure, seem bigger and fouling quickly.Contain the milk oil viscosity that contains MC among MHPC polymer and the embodiment 56 among the embodiment 50,51,52,55 and show, the polymer molecular weight of milk oil viscosity when being expressed as Mw has direct relation.

The cream of 29 fatty % of table 6 pasteurization

Embodiment Polymer ????Mw Polymer type 0.4% polymer of suckling Cream 0.12% polymer Carrageenan 0.02% Polymer Pasteurization ????pH Viscosity (cps) Explain Initial 15 ℃ 15 ℃ 24 hours ?????50 MP333C ????421000 ??HPMC Be Not Be Be Not Do not survey ??425 ??527.5 Thick milk shake denseness MP333C ??HPMC Be Be Be Be Not ??6.67 ??125 Do not survey MP333C ??HPMC Be Be Be Be Be Do not survey ??240 ??370 Milk and cream are all stable after 24 hours ?????51 MP874 ????1320000 ??HPMC Be Not Be Not Not Do not survey ??3560 Do not survey Thick, dumpable pudding MP874 ??HPMC Be Be Be Be Not ??6.57 ??162.5 Do not survey MP874 ??HPMC Be Be Be Be Be Do not survey ??452 ??1062 Milk and cream are all stablized (0.05%K only absorbs) after 24 hours in cream ?????52 MP843 ????291000 ??HPMC Be Not Be Be Not Do not survey ??380 Do not survey Thick milk shake denseness MP843 ??HPMC Be Be Be Be Not ??6.65 ??130 Do not survey MP843 ??HPMC Be Be Be Be Be Do not survey ??297 ??297 Milk and cream are all stable after 24 hours ?????53 MO43 ????413000 ??MC Be Not Be Be Not Do not survey ??560 Do not survey Thick milk shake denseness MO43 ??MC Be Be Be Be Not ??6.65 ??107 Do not survey MO43 ??MC Be Be Be Be Be Do not survey ??245 ??652.5 Milk and cream are all stable after 24 hours ?????54 Aerowhip 630M?Klucel ????741000 ??HPC Be Not Be Be Not Do not survey Do not survey Do not survey Thick milk shake denseness Aerowhip 630M?Klucel ??HPC Be Be Be Be Not ??6.75 Do not survey Do not survey Aerowhip 630M?Klucel ??HPC Be Be Be Be Be Do not survey ??217.5 ??432 Milk and equal some instability of cream after 24 hours ?????55 MP824 ????705000 ??HPMC Be Not Be Be Not Do not survey ??562.5 Do not survey Thick milk shake denseness MP824 ??HPMC Be Be Be Be Not ??6.65 ??125 Do not survey MP824 ??HPMC Be Be Be Be Be Do not survey ??350 ??562.5 Milk and cream are all stable after 24 hours ?????56 Aerowhip?620 Klucel ????312000 ??HPC Be Not Be Be Not Do not survey ??160 Do not survey Thick milk shake denseness Aerowhip?620 Klucel ??HPC Be Be Be Be Not ??6.54 ??135 Do not survey Aerowhip?620 Klucel ??HPC Be Be Be Be Be Do not survey ??905 ??1070 Milk and cream are all stable after 24 hours ?????57 Milk Carrageenan Not Not Be Not Not ??24.5 ?????58 Cream Carrageenan Not Not Be Not Be ??18.9

Step:

In the microwave heating suckle～60 ℃.

2. be placed on the Silverson blender, and under @～4000rpm, begin to stir, slowly add carrageenan.

3. continue to mix～10 minutes.After～10 minutes, under sample, place cold bath and make it change to room temperature, continue to mix～10 minutes.

4. shift out and be placed on the overhead system Caframo premixer.Stir (distribution blade) with middling speed and add Klucel/ or other polymer to be evaluated.

5. continue to mix 45-60 minute, to complete and polymer hydration.(shift out sample and measure viscosity)

6. slowly add cream and continue and mixed 10 minutes.(shift out sample and measure viscosity)

7. stirred ℃ following pasteurization (being placed on the agitator in hot plate/water-bath the w/ magnetic stirring bar) at 30 minutes.

8. place cold bath and be cooled to room temperature.(shift out sample and measure viscosity)

9. refrigeration is spent the night and is observed stability after 24 hours.(shift out sample and measure viscosity)

Claims (21)

1. method that is used to reduce the fouling during heating treatment of proteinaceous Foods or drinks composition, it comprises:
A) add the scale preventative that is selected from following group in described Foods or drinks composition: the hydroxypropyl molar substitution is greater than 3.0, and the weight average molecular weight of being measured by SEC (Mw) is greater than 350,000 daltonian hydroxypropyl cellulose (HPC), methoxyl content is greater than 17%, and hydroxypropyl content is greater than 3% methylhydroxypropylcellulose (MHPC), methoxyl content is greater than 17%, and under the room temperature in the water viscosity during 2% concentration greater than 1, the methylcellulose of 000cps (MC), and their mixture
B) in first heat exchanger, under 50-100 ℃ temperature, heated described Foods or drinks composition about 2 seconds-30 minutes, and
C) pack described composition,
Wherein do not contain the similar food product or the beverage composition for treating dental erosion comparison of scale preventative with heat treatment, described first fouling of heat exchangers is reduced by at least 10 weight %, or increase at least 10% running time.
2. the method for claim 1, it is lower than 50 ℃ step with described composition cools before also being included in packing to temperature.
3. the method for claim 1, it is lower than 25 ℃ step with described composition cools before also being included in packing to temperature.
4. the method for claim 1, its also be included in step (a) and (b) between or the step of the described composition of homogenizing in step (b) and (c).
5. the method for claim 1, its also be included in step (b) afterwards and step (c) before, in second heat exchanger under the temperature and time of the described composition of sufficiently sterilised the heating described Foods or drinks composition the sterilization heating steps, wherein do not contain the similar food product or the beverage composition for treating dental erosion comparison of scale preventative with heat treatment, the combination fouling of first heat exchanger and second heat exchanger is reduced by at least 10 weight %, or increase at least 10% running time.
6. the method for claim 5, wherein said temperature is greater than 100 ℃, and the described time is about 2 seconds-80 minutes.
7. the method for claim 5, wherein said temperature is greater than 120 ℃, and the described time is about 2 seconds-30 minutes.
8. the method for claim 5, wherein said temperature is greater than 130 ℃, and the described time is about 2 seconds-30 seconds.
9. the method for claim 5, its also be included in step (a) and (b) between or before step (b) reaches described heat sterilization step afterwards, or after described heating disinfection step and cooling and pack described composition before the step of homogenizing said composition.
10. the method for claim 5, wherein the heating in described first heat exchanger and second heat exchanger is carried out in single heat exchanger.
11. the method for claim 5, wherein the heating in described first heat exchanger and second heat exchanger is carried out in a plurality of heat exchangers.
12. the process of claim 1 wherein described scale preventative consumption on be limited to 0.5 weight %.
13. the process of claim 1 wherein the following 0.01 weight % that is limited to of described scale preventative consumption.
14. the process of claim 1 wherein that described Foods or drinks composition is dairy products.
15. the method for claim 14, wherein said dairy products are selected from following group: milk, milk beverage, cream, ice cream, yogurt, based on the soup of cream, and cheese.
16. the process of claim 1 wherein that described Foods or drinks composition is a non-dairy Foods or drinks product.
17. the method for claim 16, wherein said non-dairy Foods or drinks product is selected from following group: the creamer of non-dairy, mount the base-material of colored materials, the nutritional supplementation beverage, the cereal beverage, beer, soymilk and bean beverage, protein beverage, soup, condensed soup, liquid protein concentrate and preparation, vegetable juice, fruit beverage, carbonated drink, the avocado tartar sauce, fruit juice, dumpable salad flavoring, baste, the rice product, oil-in-water type emulsion food, the food and the beverage that contain yolk or egg white, mayonnaise, the soybean and the soy food product of processing, carbonated drink, bean curd, margarine, tablespread, baste, flavouring, sauce, marinade, the vegetables tip, vegetables are mounted colored materials, pastel, the filler of baked goods and vegetable puree.
18. heat treated Foods or drinks composition by the method preparation of one of claim 1-17.
19. the heat treated Foods or drinks composition of claim 18, wherein said Foods or drinks composition is dairy products, and does not comprise that HPC makes scale preventative separately in cream.
20. the heat treated Foods or drinks composition of claim 19, wherein said dairy products have the improved whipping performance of the foam stability that is defined as increasing by at least 20% percentage dilation or increases at least 10%.
21. the heat treated Foods or drinks composition of claim 18, wherein said Foods or drinks composition is the non-dairy Foods or drinks.
CNA2006800169028A 2005-03-17 2006-03-16 Process of reducing fouling during heat processing of foods and beverages CN101175412A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US66270405P true 2005-03-17 2005-03-17
US60/662,704 2005-03-17

Publications (1)

Publication Number Publication Date
CN101175412A true CN101175412A (en) 2008-05-07

Family

ID=36617150

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2006800169028A CN101175412A (en) 2005-03-17 2006-03-16 Process of reducing fouling during heat processing of foods and beverages

Country Status (6)

Country Link
US (1) US20060240159A1 (en)
EP (1) EP1863357A1 (en)
JP (1) JP2008532554A (en)
CN (1) CN101175412A (en)
CA (1) CA2600346A1 (en)
WO (1) WO2006102051A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102038202A (en) * 2009-10-21 2011-05-04 信越化学工业株式会社 Meat additive, pickling liquid and processed meat product
CN103237466A (en) * 2010-12-06 2013-08-07 利乐拉瓦尔集团及财务有限公司 Device for for use in heat-treatment of liquid food product
CN105170540A (en) * 2014-04-24 2015-12-23 艾力股份公司-卡皮贾尼集团 Method For Cleaning A Machine For Liquid Or Semi-liquid Food Products
US10556258B2 (en) 2014-04-24 2020-02-11 Ali Group S.r.l.-carpigiani Method for cleaning a machine for liquid or semi-liquid food products
US10772341B2 (en) 2013-05-24 2020-09-15 Ali Group S.R.L.—Carpigiani Machine and method for making and dispensing liquid, semi-liquid and/or semi-solid food products

Families Citing this family (40)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070071874A1 (en) * 2005-09-28 2007-03-29 Cash Mary J Cream compositions and food foams made therefrom
DK2644035T3 (en) * 2007-04-26 2015-08-24 Meiji Co Ltd DRINK, comprising a fermented herb composition and method of making this
FR2977801B1 (en) * 2011-07-11 2013-08-16 Fabre Pierre Dermo Cosmetique Device and method for ultra-high temperature sterilization of emulsion, in particular dermo-cosmetic, unstable at sterilization temperature
RU2577989C2 (en) * 2012-01-03 2016-03-20 Нестек С.А. Heat-treated, long storage milk-based compositions and methods for production thereof
EP2819530B1 (en) 2012-03-02 2018-08-15 Pepsico, Inc. Method of manufacturing protein beverages and denaturizing loop apparatus and system
US9493744B2 (en) 2012-06-20 2016-11-15 Genentech, Inc. Methods for viral inactivation and other adventitious agents
EP2938415A4 (en) * 2012-12-25 2016-05-11 Univ Melbourne Materials and methods
USD732348S1 (en) 2014-02-07 2015-06-23 Yeti Coolers, Llc Insulating device
USD732350S1 (en) 2014-02-07 2015-06-23 Yeti Coolers, Llc Insulating device
USD732349S1 (en) 2014-02-07 2015-06-23 Yeti Coolers, Llc Insulating device
US9139352B2 (en) 2014-02-07 2015-09-22 Yeti Coolers, Llc Insulating container
US10143282B2 (en) 2014-02-07 2018-12-04 Yeti Coolers, Llc Insulating device
US10029842B2 (en) 2014-02-07 2018-07-24 Yeti Coolers, Llc Insulating device
US10384855B2 (en) 2014-02-07 2019-08-20 Yeti Coolers, Llc Insulating device and method for forming insulating device
US10781028B2 (en) 2014-02-07 2020-09-22 Yeti Coolers, Llc Insulating device backpack
USD787187S1 (en) 2014-09-23 2017-05-23 Yeti Coolers, Llc Insulating device
USD799276S1 (en) 2016-02-05 2017-10-10 Yeti Coolers, Llc Insulating device
USD801123S1 (en) 2016-02-05 2017-10-31 Yeti Coolers, Llc Insulating device
USD809869S1 (en) 2016-02-05 2018-02-13 Yeti Coolers, Llc Insulating device
USD799905S1 (en) 2016-02-05 2017-10-17 Yeti Coolers, Llc Insulating device
USD802373S1 (en) 2016-02-05 2017-11-14 Yeti Coolers, Llc Insulating device
USD798670S1 (en) 2016-02-05 2017-10-03 Yeti Coolers, Llc Insulating device
USD799277S1 (en) 2016-02-05 2017-10-10 Yeti Coolers, Llc Insulating device
USD824731S1 (en) 2016-06-01 2018-08-07 Yeti Coolers, Llc Cooler
USD830133S1 (en) 2016-06-01 2018-10-09 Yeti Coolers, Llc Cooler
USD808730S1 (en) 2016-06-01 2018-01-30 Yeti Coolers, Llc Cooler
USD821825S1 (en) 2016-06-01 2018-07-03 Yeti Coolers, Llc Cooler
USD830134S1 (en) 2016-06-01 2018-10-09 Yeti Coolers, Llc Cooler
USD815496S1 (en) 2016-10-14 2018-04-17 Yeti Coolers, Llc Insulating device
USD814879S1 (en) 2016-10-14 2018-04-10 Yeti Coolers, Llc Insulating device
USD817106S1 (en) 2016-10-14 2018-05-08 Yeti Coolers, Llc Insulating device
USD817107S1 (en) 2016-10-14 2018-05-08 Yeti Coolers, Llc Insulating device
USD829244S1 (en) 2017-04-25 2018-09-25 Yeti Coolers, Llc Insulating device
USD848221S1 (en) 2017-10-30 2019-05-14 Yeti Coolers, Llc Backpack cooler
USD849486S1 (en) 2017-10-30 2019-05-28 Yeti Coolers, Llc Backpack cooler
USD848220S1 (en) 2017-10-30 2019-05-14 Yeti Coolers, Llc Backpack cooler
USD848222S1 (en) 2017-10-30 2019-05-14 Yeti Coolers, Llc Backpack cooler
USD848798S1 (en) 2017-10-30 2019-05-21 Yeti Coolers, Llc Backpack cooler
USD848219S1 (en) 2017-10-30 2019-05-14 Yeti Coolers, Llc Backpack cooler
USD848223S1 (en) 2017-10-30 2019-05-14 Yeti Coolers, Llc Backpack cooler

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3483033A (en) * 1966-08-23 1969-12-09 John A Casey Evaporator scale prevention in sugar manufacture
US4631196A (en) * 1985-04-15 1986-12-23 Zeller Clifford L Low calorie dairy product
US4888194A (en) * 1986-12-10 1989-12-19 Borden, Inc. Shelf-stable aseptic dairy product
US4929361A (en) * 1989-05-25 1990-05-29 Betz Laboratories, Inc. Method of inhibiting fouling in protein-containing fluids
SU1762863A1 (en) * 1990-08-01 1992-09-23 Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности Dairy dessert
GB2249467A (en) * 1990-11-08 1992-05-13 Dow Europ Sa Process for pasteurizing or sterilizing an aqueous composition
US5336414A (en) * 1993-03-17 1994-08-09 Betz Laboratories, Inc. Methods for inhibiting the deposition of proteinaceous materials on heat transfer surfaces
US5378488A (en) * 1993-06-10 1995-01-03 Abbott Laboratories Aseptic processing of infant formula
EP0743824B2 (en) * 1994-02-14 2012-04-11 Rich Products Corporation Improved temperature stability and whipping performance foods
US5766638A (en) * 1995-12-08 1998-06-16 The Dow Chemical Company Hydroxypropyl methocellulose ether compositions for reduction of serum lipid levels
US6197362B1 (en) * 1997-03-19 2001-03-06 Rich Products Corporation Pourable dessert liquid product
US6811800B2 (en) * 1998-09-29 2004-11-02 The Procter & Gamble Co. Calcium fortified beverages
US6887505B2 (en) * 1999-11-03 2005-05-03 Moo Technologies, Llc Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same
NL1018884C2 (en) * 2001-09-04 2003-03-05 Friesland Brands Bv Liquid food.
GB2395413A (en) * 2002-11-21 2004-05-26 Danisco Stabilised fluid composition comprising suspended particulates
WO2004104271A1 (en) * 2003-05-23 2004-12-02 Industrial Research Limited Methods of preventing protein fouling and compositions therefor

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102038202A (en) * 2009-10-21 2011-05-04 信越化学工业株式会社 Meat additive, pickling liquid and processed meat product
CN103237466A (en) * 2010-12-06 2013-08-07 利乐拉瓦尔集团及财务有限公司 Device for for use in heat-treatment of liquid food product
CN103237466B (en) * 2010-12-06 2015-11-25 利乐拉瓦尔集团及财务有限公司 For the equipment of heat processing liquid food product
US10772341B2 (en) 2013-05-24 2020-09-15 Ali Group S.R.L.—Carpigiani Machine and method for making and dispensing liquid, semi-liquid and/or semi-solid food products
CN105170540A (en) * 2014-04-24 2015-12-23 艾力股份公司-卡皮贾尼集团 Method For Cleaning A Machine For Liquid Or Semi-liquid Food Products
CN105170540B (en) * 2014-04-24 2019-08-02 艾力股份公司-卡皮贾尼集团 A method of cleaning is for fluid or the machine of semi-fluid food product
US10376934B2 (en) 2014-04-24 2019-08-13 Ali Group S.R.L.—Carpigiani Method for cleaning a machine for liquid or semi-liquid food products
US10556258B2 (en) 2014-04-24 2020-02-11 Ali Group S.r.l.-carpigiani Method for cleaning a machine for liquid or semi-liquid food products

Also Published As

Publication number Publication date
EP1863357A1 (en) 2007-12-12
CA2600346A1 (en) 2006-09-28
JP2008532554A (en) 2008-08-21
WO2006102051A1 (en) 2006-09-28
US20060240159A1 (en) 2006-10-26

Similar Documents

Publication Publication Date Title
US20190116827A1 (en) Dairy product and process
CA2684501C (en) Fermented whey preparation and method for producing the same
US3726690A (en) Acidified food products containing xanthomonas colloid
KR0173798B1 (en) Non-fat cream cheese product and method of manufacture thereof
US6759078B2 (en) Aseptic cream substitute
US5584937A (en) Starch-based texturizing agent
AU2005309693B2 (en) Cream cheese product and its method of preparation
IE902983A1 (en) Triglyceride-free cheese slices and methods for manufacture¹thereof
EP2636311B1 (en) Delayed gelling starch compositions
US4888194A (en) Shelf-stable aseptic dairy product
US5547513A (en) Starch-based texturizing agent
US3846570A (en) Preparation of fruit compositions
KR101979177B1 (en) Continuous system and procedure of sterilization and physical stabilization of pumpable fluids by means of ultra-high pressure homogenization
CN101731361A (en) Cream and making method and use thereof
US20060286249A1 (en) Semi-finished food product
CN101106906B (en) Method for producing fractions of a milk composition
CN101170917B (en) Method for the manufacturing of soy and milk protein-based preparations having a high total protein content
KR20060017778A (en) Flavored milk manufacturing processes and compositions
CN101911975B (en) Shelf-stable concentrated dairy liquids and methods of forming thereof
WO2006123655A1 (en) Taste-improving material, method of producing the same and food composition, acidic food composition and acidic seasoning containing the taste-improving material
CA2174211C (en) High-amylose-starch-based texturizing agent
RU2533118C2 (en) Chlorinated alkaline detergent for pipeline with methanesulphonic acid
CN101507449B (en) Sour milk-containing beverage and production method thereof
EP2224824B1 (en) Nosa-modified starch as an additive in dairy products
US20030219524A1 (en) Formulated hollandaise sauce and process for preparation of the same

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication