DE2127531C3 - Verfahren zur Herstellung eines schmelzbeständigen Schmelzkäses - Google Patents
Verfahren zur Herstellung eines schmelzbeständigen SchmelzkäsesInfo
- Publication number
- DE2127531C3 DE2127531C3 DE2127531A DE2127531A DE2127531C3 DE 2127531 C3 DE2127531 C3 DE 2127531C3 DE 2127531 A DE2127531 A DE 2127531A DE 2127531 A DE2127531 A DE 2127531A DE 2127531 C3 DE2127531 C3 DE 2127531C3
- Authority
- DE
- Germany
- Prior art keywords
- cheese
- processed cheese
- proteins
- addition
- sample
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000014059 processed cheese Nutrition 0.000 title claims description 26
- 238000000034 method Methods 0.000 title claims description 8
- 239000000155 melt Substances 0.000 title claims description 7
- 235000013351 cheese Nutrition 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 15
- 108090000623 proteins and genes Proteins 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 108010088751 Albumins Proteins 0.000 claims description 5
- 102000009027 Albumins Human genes 0.000 claims description 5
- 102000006395 Globulins Human genes 0.000 claims description 3
- 108010044091 Globulins Proteins 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 108090000942 Lactalbumin Proteins 0.000 claims 1
- 102000004407 Lactalbumin Human genes 0.000 claims 1
- 108010058846 Ovalbumin Proteins 0.000 claims 1
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- 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 11
- 102000002322 Egg Proteins Human genes 0.000 description 11
- 108010000912 Egg Proteins Proteins 0.000 description 11
- 235000014103 egg white Nutrition 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 210000000969 egg white Anatomy 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 7
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 239000007788 liquid Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000000991 chicken egg Anatomy 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000657513 Senna surattensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 1
- 235000021240 caseins Nutrition 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000007261 regionalization Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2127531A DE2127531C3 (de) | 1971-06-03 | 1971-06-03 | Verfahren zur Herstellung eines schmelzbeständigen Schmelzkäses |
| AT329672A AT320411B (de) | 1971-06-03 | 1972-04-14 | Verfahren zur Verhinderung des Zerfließens von Schmelzkäse bei nachträglicher Wärmebehandlung |
| IL39272A IL39272A (en) | 1971-06-03 | 1972-04-21 | Method for preventing melting of process cheese on subsequent heating |
| BE783590A BE783590A (fr) | 1971-06-03 | 1972-05-17 | Fromage fondu conservant sa consistance a la chaleur |
| FR7218344A FR2139910A1 (en) | 1971-06-03 | 1972-05-23 | Cheese fondu - preserving its consistency on subsequent heating,contg heat-coagulable proteins |
| NL7207169A NL7207169A (enExample) | 1971-06-03 | 1972-05-26 | |
| US05/455,284 US3962483A (en) | 1971-06-03 | 1974-03-27 | Preparation of melt-resistant process cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2127531A DE2127531C3 (de) | 1971-06-03 | 1971-06-03 | Verfahren zur Herstellung eines schmelzbeständigen Schmelzkäses |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2127531A1 DE2127531A1 (de) | 1972-12-14 |
| DE2127531B2 DE2127531B2 (de) | 1979-08-02 |
| DE2127531C3 true DE2127531C3 (de) | 1980-04-10 |
Family
ID=5809703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2127531A Expired DE2127531C3 (de) | 1971-06-03 | 1971-06-03 | Verfahren zur Herstellung eines schmelzbeständigen Schmelzkäses |
Country Status (6)
| Country | Link |
|---|---|
| AT (1) | AT320411B (enExample) |
| BE (1) | BE783590A (enExample) |
| DE (1) | DE2127531C3 (enExample) |
| FR (1) | FR2139910A1 (enExample) |
| IL (1) | IL39272A (enExample) |
| NL (1) | NL7207169A (enExample) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS591455B2 (ja) * | 1973-12-24 | 1984-01-12 | ボ−ドン インコ−ポレイテツド | 通気されたチ−ズ組成物の製法 |
| JPS527465A (en) * | 1975-06-30 | 1977-01-20 | Rotsukou Bataa Kk | Method of producing cheese for frying |
| DE10140163C1 (de) * | 2001-08-22 | 2003-03-06 | Ceposa Ag Kreuzlingen | Verfahren zum Herstellen eines Käseprodukts zum Grillen, Rösten oder dergleichen sowie Produkt, hergestellt mit diesem Verfahren |
-
1971
- 1971-06-03 DE DE2127531A patent/DE2127531C3/de not_active Expired
-
1972
- 1972-04-14 AT AT329672A patent/AT320411B/de not_active IP Right Cessation
- 1972-04-21 IL IL39272A patent/IL39272A/en unknown
- 1972-05-17 BE BE783590A patent/BE783590A/xx unknown
- 1972-05-23 FR FR7218344A patent/FR2139910A1/fr active Granted
- 1972-05-26 NL NL7207169A patent/NL7207169A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AT320411B (de) | 1975-02-10 |
| DE2127531A1 (de) | 1972-12-14 |
| BE783590A (fr) | 1972-09-18 |
| DE2127531B2 (de) | 1979-08-02 |
| FR2139910B1 (enExample) | 1978-03-03 |
| FR2139910A1 (en) | 1973-01-12 |
| IL39272A (en) | 1976-10-31 |
| IL39272A0 (en) | 1972-06-28 |
| NL7207169A (enExample) | 1972-12-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69210486T2 (de) | Wasserlöslicher, Hemizellulose enthaltender Nahrungsmittelzusatz | |
| DE69614368T2 (de) | Hochtemperatur-kochsosse | |
| WO2008006562A1 (de) | Frittier- und formstabile käseprodukte | |
| DE2734777A1 (de) | Verfahren zur herstellung einer schaumspeise | |
| DE2127531C3 (de) | Verfahren zur Herstellung eines schmelzbeständigen Schmelzkäses | |
| DE2325131A1 (de) | Lebensmittelzusammensetzung | |
| DE60308881T2 (de) | Gepufferte mahlzeitenkomponente und kit für die zubereitung einer mahlzeit | |
| DE1917687C3 (de) | Verfahren zur Herstellung eines streichfähigen Brotaufstriches aus Soja | |
| DE4422082A1 (de) | Krabbengericht und Verfahren zu seiner Herstellung | |
| DE1692675A1 (de) | Wenig oder gar kein Fett enthaltende butter- und mayonnaiseartige Nahrungsmittel | |
| DE69419485T2 (de) | Verfahren zur Verbesserung der Qualität von Fleisch | |
| DE10141914C5 (de) | Verfahren zum Herstellen von schockartig tiefgefrorenen Stücken aus Mozzarella und schockgefrostete servierfähige Stücke aus Mozzarella | |
| JP3103331B2 (ja) | チーズ | |
| EP2293680B1 (de) | Käsehaltige lebensmittel | |
| DE2300863A1 (de) | Verfahren zur herstellung von homogenem, haltbarem kaeseaufschnitt aus kaesefondue | |
| DE10140163C1 (de) | Verfahren zum Herstellen eines Käseprodukts zum Grillen, Rösten oder dergleichen sowie Produkt, hergestellt mit diesem Verfahren | |
| DE2110854C3 (de) | Verfahren zur Herstellung von EiweiBkonzentraten | |
| DE2428546B2 (de) | Verfahren zur herstellung eines bei siedehitze rekonstituierbaren, verbesserten kartoffelpuerees | |
| DE2118532B2 (de) | Verfahren zur Herstellung eines koch- und bratfähigen Milcheiweißproduktes | |
| KR102850285B1 (ko) | 홍어 고로케 및 그 제조방법 | |
| KR100198253B1 (ko) | 모짜렐라 치이즈를 이용한 피자도그의 제조방법 | |
| DE668457C (de) | Verfahren zur Herstellung eines Brotaufstrichmittels | |
| DE103156C (enExample) | ||
| DE623721C (enExample) | ||
| AT210248B (de) | Verfahren zur Herstellung eines eiweißhältigen Nahrungsmittels auf Kaseinbasis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| 8339 | Ceased/non-payment of the annual fee |