DE3124725A1 - Process for sterilising and homogenising and melting a cheese composition, in the production of cheese spread, without using pressure - Google Patents
Process for sterilising and homogenising and melting a cheese composition, in the production of cheese spread, without using pressureInfo
- Publication number
- DE3124725A1 DE3124725A1 DE19813124725 DE3124725A DE3124725A1 DE 3124725 A1 DE3124725 A1 DE 3124725A1 DE 19813124725 DE19813124725 DE 19813124725 DE 3124725 A DE3124725 A DE 3124725A DE 3124725 A1 DE3124725 A1 DE 3124725A1
- Authority
- DE
- Germany
- Prior art keywords
- cheese
- temperature
- melting
- under pressure
- pressure
- 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- Withdrawn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
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 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
Abstract
Description
B E S C H R E I B U N GDESCRIPTION
Titel: Verfahren zum Sterilisieren und Homogenisieren und Schmelzen einer Käsemasse, bei der Herstellung von Schmelzkäse. Title: Methods of Sterilizing and Homogenizing and Melting a cheese mass, in the production of processed cheese.
Anwendungsgebiet: Herstellung von Schmelzkäse, oder andern Stoffen welche Dampfkondensat erlauben. Field of application: Production of processed cheese or other substances which allow steam condensate.
Zweck: Schmelzen ,Sterilisieren und Homogenisieren einer Käsemasse nicht unter Druck. Purpose: melting, sterilizing and homogenizing a cheese mass not under pressure.
Stand der Technik mit Fundstellen: Es ist bekant, das bei der Herstellung von Schmelzkäse die Haltbarkeit die Anwendung Höherer Temperaturen gesteigert wurde. Dies ereichte man durch erhöten direkten oder indirekten Dampfdruck, innerhalb eines geschloßenen Raumes.State of the art with references: It is known that during the production The shelf life of processed cheese has been increased by using higher temperatures. This was achieved through increased direct or indirect steam pressure, within one closed space.
Um von 110-140°C auf die Abfülltemperatur vn 85-95°C zu kommen, brauchte man Zeit, Kühlwasser und Vakum. Bei den kontinuirlichen Anlagen musten Nachkremierungsgeräte anschliessen um die Teigbeschaffenheit zu verbessern.Für die Feinheit der Onktuosität des Schmelzkäses musten Homogenisieraparate angeschlossen werden. Joha Schmelzkäsebuch" von DR. Albert Mayer. Benkiser-Knapsack GMBHZ, Ludwigshafen/R. In order to get from 110-140 ° C to the filling temperature of 85-95 ° C, one time, cooling water and vacuum. In the case of the continuous systems, post-cremation devices had to be used to improve the consistency of the dough, for the delicacy of the onctuosity of the processed cheese had to be connected to homogenizers. Joha processed cheese book " by DR. Albert Mayer. Benkiser-Knapsack GMBHZ, Ludwigshafen / R.
Aufgabe: Der Erfindung liegt die Augabe zugrunde, die Vielzahl von Aparaten in einem Verfahren zu vereinen und zu vereinfachen sowie ein neues nicht unter Druck arbeitendes Schmelzen, bei dem eine Sterilität nud eine perfekte Homogenität gewährleistet ist.Gleichzeitig muss das Verfahren sehr Lösung: Kostengunstig, zeit, Raum, und Arbeitskrafteersparend sein. Task: The invention is based on the issue of the multitude of To combine and simplify apparatus in one process and not a new one Melting under pressure, in which sterility and perfect homogeneity At the same time, the process must be very solution: Inexpensive, time, Space, and manpower saving.
Diese Aufgabe Wird Erfindungsmäsig dadurch gelöst, das die Dampfeitrittsdüsen durch eine neue ersetzt werden, durch die wir gleichzeitig Schmelzen, Sterilisieren und Homogenisieres können doch nitcht unter Druck. Diese Düse gibt dem mit 5,5 atü eitretenden #### Dampf eine Geschwindigkeit von 660m/s und beim unmittelbaren Austritt, befor der Dampf sich entspannt, eine TEmperatur von 140°C. Bei dieser Ultraschallgeschwindigkeit, wird der zu schmelzende Käse innerhalb des Schmelzkessles tausende male an der Stelle der Düse vorbeiziehen wo die Temperatur 140°C ist, und so Sterilisieren un ddurch den Ultraschall Haomogenisieren. Diese tiefe einwirkung in das Koloidale un sogar indas Molekulare Sistem erreicht im besondern auf die Mikrobiologische Zusammensetzung einen Positiven destruktiven Efekt. Da dies nicht unter Druck geschiet, hat die Käsemasse eine Temperatur von unter 100'°C. nicht kondensierte Dämpfe entweichen frei in die Atmosphäre, oder können rückgewonnen werden. This object is achieved according to the invention in that the steam outlet nozzles be replaced by a new one, with which we melt and sterilize at the same time and homogenizers cannot be pressurized. This nozzle gives that with 5.5 atm entering #### steam a speed of 660m / s and at the immediate exit, before the steam relaxes, a temperature of 140 ° C. At this ultrasonic speed, the cheese to be melted will be in place within the melting kettle thousands of times pass the nozzle where the temperature is 140 ° C, and so sterilize and through homogenize the ultrasound. This deep impact in the coloid and even in the molecular system achieves in particular the microbiological composition a positive destructive efect. Since this is not done under pressure, the Cheese mass at a temperature below 100 ° C. non-condensed vapors escape released into the atmosphere, or can be recovered.
Vorteile: Die Düsen können in alle herkömmlichen Schmelzaparate eineingebaut werden. Sie brauchen keine Wartung. Es wird kein Kühlwasser benötigt. Es werden kein Nachkremierungs, und keine Homogenisierungsaparate benötigt. Dadurch weniger Kosten und Arbeitskröfteersparnis. Gewärleistung eines Sterilen und Homogenisierten Endproduktes. Optimale mitverarbeitung von Molken u. Milchpulver u. anderen Zusätzen. Advantages: The nozzles can be built into all conventional melting devices will. You don't need any maintenance. No cooling water is required. It will no post-cremation and no homogenization equipment required. As a result, less Cost and labor savings. Guarantee of a sterile and homogenized product End product. Optimal processing of whey and milk powder and other additives.
Beschreibung: Die Düse besteht aus Messing oder andern Metallen die in der Lebensmittelindustrie verwendung finden. Ein ausführunungsbeispiel ist inder Zeichnung dargestellt. Description: The nozzle is made of brass or other metals find use in the food industry. An example is Indian Drawing shown.
L e e r s e i t eL e r s e i t e
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19813124725 DE3124725A1 (en) | 1981-06-24 | 1981-06-24 | Process for sterilising and homogenising and melting a cheese composition, in the production of cheese spread, without using pressure |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19813124725 DE3124725A1 (en) | 1981-06-24 | 1981-06-24 | Process for sterilising and homogenising and melting a cheese composition, in the production of cheese spread, without using pressure |
Publications (1)
Publication Number | Publication Date |
---|---|
DE3124725A1 true DE3124725A1 (en) | 1983-02-03 |
Family
ID=6135236
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19813124725 Withdrawn DE3124725A1 (en) | 1981-06-24 | 1981-06-24 | Process for sterilising and homogenising and melting a cheese composition, in the production of cheese spread, without using pressure |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE3124725A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1991002461A1 (en) * | 1989-08-18 | 1991-03-07 | Kraft General Foods, Inc. | Triglyceride-free cheese slices and methods for manufacture thereof |
WO2006026811A2 (en) * | 2004-09-06 | 2006-03-16 | Gold Peg International Pty Ltd | Method and apparatus to produce a pasta filata cheese |
-
1981
- 1981-06-24 DE DE19813124725 patent/DE3124725A1/en not_active Withdrawn
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1991002461A1 (en) * | 1989-08-18 | 1991-03-07 | Kraft General Foods, Inc. | Triglyceride-free cheese slices and methods for manufacture thereof |
US5215778A (en) * | 1989-08-18 | 1993-06-01 | Kraft General Foods, Inc. | Low fat processed cheese product having fat-mimetic properties and method of making same |
WO2006026811A2 (en) * | 2004-09-06 | 2006-03-16 | Gold Peg International Pty Ltd | Method and apparatus to produce a pasta filata cheese |
WO2006026811A3 (en) * | 2004-09-06 | 2006-08-31 | Gold Peg Internat Pty Ltd | Method and apparatus to produce a pasta filata cheese |
US8875623B2 (en) | 2004-09-06 | 2014-11-04 | Gold Peg International Pty. Ltd | Apparatus for producing a pasta filata cheese |
US9687009B2 (en) | 2004-09-06 | 2017-06-27 | Gold Peg International Pty. Ltd. | Method to produce a pasta filata cheese |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
8139 | Disposal/non-payment of the annual fee |