DE2118532B2 - Verfahren zur Herstellung eines koch- und bratfähigen Milcheiweißproduktes - Google Patents
Verfahren zur Herstellung eines koch- und bratfähigen MilcheiweißproduktesInfo
- Publication number
- DE2118532B2 DE2118532B2 DE19712118532 DE2118532A DE2118532B2 DE 2118532 B2 DE2118532 B2 DE 2118532B2 DE 19712118532 DE19712118532 DE 19712118532 DE 2118532 A DE2118532 A DE 2118532A DE 2118532 B2 DE2118532 B2 DE 2118532B2
- Authority
- DE
- Germany
- Prior art keywords
- protein
- product
- milk protein
- milk
- production
- 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.)
- Withdrawn
Links
- 102000014171 Milk Proteins Human genes 0.000 title claims description 13
- 108010011756 Milk Proteins Proteins 0.000 title claims description 13
- 235000021239 milk protein Nutrition 0.000 title claims description 13
- 238000000034 method Methods 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 235000013351 cheese Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 9
- 108010088751 Albumins Proteins 0.000 claims description 7
- 102000009027 Albumins Human genes 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims description 2
- 235000021262 sour milk Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 description 16
- 239000005018 casein Substances 0.000 description 12
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 12
- 235000021240 caseins Nutrition 0.000 description 12
- 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 description 7
- 108010000912 Egg Proteins Proteins 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 7
- 235000014103 egg white Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 210000000991 chicken egg Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 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
- 235000019568 aromas Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000013066 combination product Substances 0.000 description 1
- 229940127555 combination product Drugs 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000021134 protein-rich food Nutrition 0.000 description 1
- -1 quark Chemical compound 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000012209 synthetic fiber Substances 0.000 description 1
- 229920002994 synthetic fiber Polymers 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
-
- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- 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
- A23C20/00—Cheese substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19712118532 DE2118532B2 (de) | 1971-04-16 | 1971-04-16 | Verfahren zur Herstellung eines koch- und bratfähigen Milcheiweißproduktes |
| AT329772A AT321083B (de) | 1971-04-16 | 1972-04-14 | Verfahren zur Stabilisierung von wasserhaltigen Proteinen |
| NL7205102A NL7205102A (enExample) | 1971-04-16 | 1972-04-14 | |
| FR7213485A FR2133831A1 (en) | 1971-04-16 | 1972-04-17 | Unstable proteins - stabilized by mixing with stable proteins and heating |
| BE782200A BE782200A (fr) | 1971-04-16 | 1972-04-17 | Procede de stabilisation de proteines |
| US464688A US3870811A (en) | 1971-04-16 | 1974-04-26 | Processes for the production of protein-rich foodstuffs from natural protein-containing foods that are subject to syneresis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19712118532 DE2118532B2 (de) | 1971-04-16 | 1971-04-16 | Verfahren zur Herstellung eines koch- und bratfähigen Milcheiweißproduktes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE2118532A1 DE2118532A1 (de) | 1972-10-26 |
| DE2118532B2 true DE2118532B2 (de) | 1981-02-19 |
Family
ID=5804923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19712118532 Withdrawn DE2118532B2 (de) | 1971-04-16 | 1971-04-16 | Verfahren zur Herstellung eines koch- und bratfähigen Milcheiweißproduktes |
Country Status (5)
| Country | Link |
|---|---|
| AT (1) | AT321083B (enExample) |
| BE (1) | BE782200A (enExample) |
| DE (1) | DE2118532B2 (enExample) |
| FR (1) | FR2133831A1 (enExample) |
| NL (1) | NL7205102A (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4512249A3 (en) * | 2015-11-02 | 2025-04-30 | Valio Ltd | A product and a method |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2280325A1 (fr) * | 1974-08-02 | 1976-02-27 | Bel La Vache Qui Rit Fromage | Produits alimentaires expanses constitues par des melanges ternaires de glucides, de lipides et de protides |
| FR2333448A1 (fr) | 1975-12-05 | 1977-07-01 | Bel Fromageries | Procede de preparation de produits alimentaires a partir de suspensions aqueuses de caseine, avec texturation et stabilisation des proteines laitieres, et nouveaux produits ainsi obtenus |
| DE102006032385B4 (de) * | 2006-07-13 | 2009-02-19 | Dieter HÖPFL | Frittierbare und formstabile käsehaltige Produkte |
| EP3053456A1 (de) * | 2015-01-30 | 2016-08-10 | Günter Puttkammer Fleischwaren Spezialitäten GmbH | Fleischfreies nahrungsmittel und verfahren zur herstellung des nahrungsmittels |
-
1971
- 1971-04-16 DE DE19712118532 patent/DE2118532B2/de not_active Withdrawn
-
1972
- 1972-04-14 AT AT329772A patent/AT321083B/de not_active IP Right Cessation
- 1972-04-14 NL NL7205102A patent/NL7205102A/xx unknown
- 1972-04-17 FR FR7213485A patent/FR2133831A1/fr active Granted
- 1972-04-17 BE BE782200A patent/BE782200A/xx unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4512249A3 (en) * | 2015-11-02 | 2025-04-30 | Valio Ltd | A product and a method |
Also Published As
| Publication number | Publication date |
|---|---|
| AT321083B (de) | 1975-03-10 |
| BE782200A (fr) | 1972-08-16 |
| FR2133831B1 (enExample) | 1977-12-23 |
| NL7205102A (enExample) | 1972-10-18 |
| FR2133831A1 (en) | 1972-12-01 |
| DE2118532A1 (de) | 1972-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3620150C2 (de) | Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz | |
| EP0172245B1 (de) | Verfahren zur Herstellung von weitgehendst naturbelassenen energie-und nährwerteinstellbaren Lebensmitteln | |
| DE69218928T2 (de) | System zum Zurückhalten von Flüssigkeiten in Nahrungsmittel | |
| EP0344651B1 (de) | Verfahren zur Herstellung eines Nahrungsmittels | |
| CA1083403A (en) | Mixes and processes for preparing meat products | |
| DE69614368T2 (de) | Hochtemperatur-kochsosse | |
| EP3180988B1 (de) | Verwendung von texturierten milchproteinen als kohlenhydratersatz in kohlenhydrat-reichen nahrungsmitteln | |
| EP2187754A1 (de) | Frittier- und formstabile käseprodukte | |
| DE112004000519T5 (de) | Komponente für Nahrungsmittel enthaltend einen Sojabohnenbestandteil, Nahrungsmittel enthaltend einen Sojabohnenbestandteil unter Verwendung der Komponente und Verfahren zur Herstellung des Nahrungsmittels enthaltend einen Sojabohnenbestandteil | |
| DE69330595T2 (de) | Zubereitungen und Nahrungsmittel enthaltend Mineralien und Poly-gamma-Glutaminsäure | |
| DE69309632T2 (de) | Fritiertes Nahrungsmittel und Verfahren zur Herstellung | |
| DE2900442A1 (de) | Verfahren zum strecken von produkten aus zerkleinertem fleisch | |
| DE2449902C2 (enExample) | ||
| RU2144776C1 (ru) | Способ производства колбасных изделий | |
| DE69315209T2 (de) | Behandlung von Fleisch oder Fisch | |
| DE68909186T2 (de) | Verfahren zur Herstellung eines Nahrungsmittels. | |
| DE2118532B2 (de) | Verfahren zur Herstellung eines koch- und bratfähigen Milcheiweißproduktes | |
| DE60308881T2 (de) | Gepufferte mahlzeitenkomponente und kit für die zubereitung einer mahlzeit | |
| DE2910292A1 (de) | Produkt zum grillen, braten oder frittieren auf der grundlage von gehacktem fleisch | |
| EP0366822B1 (de) | Verfahren zur Herstellung von fett- und kalorienarmen Fleischspeisen und Wurstprodukten unter Verwendung von filtrierter Milch | |
| DE19840744A1 (de) | Verfahren zur Herstellung eines Fleischprodukts | |
| DE20013974U1 (de) | Neue Brühwurst | |
| DE2152655A1 (de) | Verfahren zur herstellung von fleischspeisen und insbesondere von wurstprodukten ohne zusatz von speck oder fett und emulgatoren | |
| RU2189766C1 (ru) | Мясной паштет "сливочный" | |
| DE2203582A1 (de) | Verfahren zur herstellung von fleischspeisen und insbesondere von wurstprodukten ohne zusatz von speck oder fett und emulgatoren |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8263 | Opposition against grant of a patent | ||
| 8230 | Patent withdrawn |