FI63662B - Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk - Google Patents

Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk Download PDF

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Publication number
FI63662B
FI63662B FI783568A FI783568A FI63662B FI 63662 B FI63662 B FI 63662B FI 783568 A FI783568 A FI 783568A FI 783568 A FI783568 A FI 783568A FI 63662 B FI63662 B FI 63662B
Authority
FI
Finland
Prior art keywords
temperature
milk
protein
fat
skimmed milk
Prior art date
Application number
FI783568A
Other languages
English (en)
Finnish (fi)
Other versions
FI783568A (fi
FI63662C (fi
Inventor
Kurt Wallgren
Tage Nilsson
Original Assignee
Arla Mjoelkcentralen
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
Application filed by Arla Mjoelkcentralen filed Critical Arla Mjoelkcentralen
Publication of FI783568A publication Critical patent/FI783568A/fi
Publication of FI63662B publication Critical patent/FI63662B/fi
Application granted granted Critical
Publication of FI63662C publication Critical patent/FI63662C/fi

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)

Claims (8)

1. Metod för framställning av margarin av typen vatten-i-olja med lägt kalorivärde ooh hög hait av proteiner, varvid man oberoende av varandra framställer en vattenfas innehällande 20-24 % proteiner och en av oljor och/eller fetter sammansatt fettfas, varefter vat-tenfasen bringas att emulgera i fettfasen vid en temperatur om 38-55°C eller företrädesvis 45-50°C i en mängd om 35-65 % eller före-trädesvis 39-41 % fettfas och resten vattenfas, känneteck-n a d av att vattenfasen framställs av skummjölk eller rekonstru-erat skummjölkspulver eller en blandning av dessa rävaror, räva-rorna syras bakteriologiskt tili pH 4-5, den syrade mjölken värms i ett första värmningssteg tili 35-55°C och hälls vid denna temperatur under en tid om minst 15 minuter, temperaturen pä den syrade mjölken därefter höjs i ett andra värmningssteg snabbt tili maxi-malt 60-80°C och separeras omedelbart efter uppnädd önskad temperatur, och omedelbart efter separeringen kyIs det sälunda erhällna proteinkoncentratet till emulgeringstemperatur och blandas under stark mekanisk bearbetning i en pä konventionellt sätt framställd fettfas, eller sä kyls proteinkoncentratet för eventuell mellan-lagring tili en temperatur under 8°C.
2. Metod enligt patentkravet 1, kännetecknad av att skummjölken eller skummjölksblandningen före syrningen ges en tillsats om 5-40 ml ostlöpe per 1000 liter mjölk eller mjölkbland-ning.
FI783568A 1977-11-23 1978-11-22 Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk FI63662C (fi)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE7713275 1977-11-23
SE7713275A SE421740B (sv) 1977-11-23 1977-11-23 Metod for framstellning av margarin av typen vatten-i-olja med lagt kaloriverde

Publications (3)

Publication Number Publication Date
FI783568A FI783568A (fi) 1979-05-24
FI63662B true FI63662B (fi) 1983-04-29
FI63662C FI63662C (fi) 1983-08-10

Family

ID=20332967

Family Applications (1)

Application Number Title Priority Date Filing Date
FI783568A FI63662C (fi) 1977-11-23 1978-11-22 Foerfarande foer framstaellning av laogkalorimargarin med proteinkoncentrat fraon skummjoelk

Country Status (15)

Country Link
US (1) US4228190A (sv)
JP (1) JPS5824097B2 (sv)
AT (1) AT365416B (sv)
AU (1) AU523615B2 (sv)
BE (1) BE872224A (sv)
CA (1) CA1105316A (sv)
CH (1) CH638954A5 (sv)
DE (1) DE2850494C2 (sv)
FI (1) FI63662C (sv)
FR (1) FR2407673A1 (sv)
GB (1) GB2011942B (sv)
IE (1) IE47673B1 (sv)
NL (1) NL188888C (sv)
NO (1) NO147363C (sv)
SE (1) SE421740B (sv)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1119935B (it) * 1979-09-11 1986-03-19 Ferrero & C Spa P Prodotto alimentare proteico dolce in forma di massa plastica schiumata
JPH069463B2 (ja) * 1984-03-14 1994-02-09 雪印乳業株式会社 展延性を有する水中油型乳化物の製造方法
GB8418154D0 (en) * 1984-07-17 1984-08-22 Unilever Plc Edible fat composition
DE3435269A1 (de) * 1984-09-26 1986-03-27 Nordbutter GmbH & Co KG, 2354 Hohenwestedt Verfahren zur herstellung eines halbfetterzeugnisses
FR2608900B1 (fr) * 1986-12-31 1989-12-08 Dubanchet Andre Procede de fabrication de produits de charcuterie
CA1312498C (fr) * 1987-04-21 1993-01-12 Investissements Mongeau Inc. Procede de fabrication de beurre et de succedanes de beurre reduits en calories
US5096732A (en) * 1988-04-21 1992-03-17 Ault Foods Limited Process of making fat reduced spreads
US5053241A (en) * 1988-04-21 1991-10-01 Ault Foods Limited Fat reduced spreads and process of making
DE3913125A1 (de) * 1988-05-31 1989-12-14 Maroudas Johann Verfahren zur herstellung eines nahrungsmittels
GB8922170D0 (en) * 1989-10-02 1989-11-15 Unilever Plc Spreads containing chlorophyll
US5080921A (en) * 1990-02-05 1992-01-14 Pfizer Inc. Low calorie fat substitute
JP2938539B2 (ja) * 1990-09-26 1999-08-23 花王株式会社 チョコレート類
GB9405235D0 (en) * 1994-03-17 1994-04-27 St Ivel Ltd Water-containous spread
TR200000971T2 (tr) * 1997-10-13 2000-08-21 Unilever N.V. Ekmeğe sürülen süt mamullerinin hazırlanması yöntemi
FI126712B (sv) * 2013-12-09 2017-04-13 Valio Oy Fetblandning och process för framställning av denna
CN115539518B (zh) * 2022-11-28 2023-04-18 国能大渡河检修安装有限公司 一种多变量水轮发电机组推力瓦温调控方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US999083A (en) * 1908-11-10 1911-07-25 Carl Albrecht Baechler Soluble casein.
US1557181A (en) * 1923-05-26 1925-10-13 Messmer Adolph Process of making casein
GB374402A (en) * 1929-11-29 1932-06-09 Pierre Maze The manufacture of lactoserum and of products therefrom
US2602746A (en) * 1949-07-19 1952-07-08 Western Condensing Co Milk product method of manufacture
GB1151879A (en) * 1965-09-17 1969-05-14 Commw Scient Ind Res Org Process for Manufacture of Co-Procipitates of Milk Proteins
US3298836A (en) * 1966-03-04 1967-01-17 Wisconsin Alumni Res Found Process for preparing cottage cheese curd
US3962464A (en) * 1969-07-21 1976-06-08 Societe D'assistance Technique Pour Produits Nestle S.A. Process for preparing a butter-like dairy product
DE2114328A1 (de) * 1971-03-24 1972-09-28 Unilever Nv Verfahren zur Herstellung von molkenproteinhaltigem Frischkaese
SE390370C (sv) * 1972-12-15 1986-06-23 Arla Ekonomisk Foerening Forfaringssett for framstellning av lagkalorimargarin med hog proteinhalt, varvid vattenfasen framstelles av ett proteinkoncentrat utvunnet ur pa bakteriell veg syrad kernmjolk och varvid den ferdigbildade emulsionen pa
US4066800A (en) * 1973-11-30 1978-01-03 The Regents Of The University Of Minnesota Preparation of dairy-based cheese food
US4051269A (en) * 1974-08-29 1977-09-27 Mjolkcentralen, Ekonomisk Forening Low calorie, high protein tablespreads from sweet milk and their production
SE393253B (sv) * 1974-08-29 1977-05-09 Mjolkcentralen Ekonomisk Foren Forfaringssett for framstellning av lagkalorimargarin med en vattenfas fran osyrad mjolk
US4020186A (en) * 1974-12-16 1977-04-26 Kraftco Corporation Method for manufacture of Ricotta cheese

Also Published As

Publication number Publication date
NO147363C (no) 1983-03-30
BE872224A (fr) 1979-03-16
AT365416B (de) 1982-01-11
FI783568A (fi) 1979-05-24
IE782299L (en) 1979-05-23
FR2407673B1 (sv) 1982-09-03
AU4181878A (en) 1979-05-31
DE2850494C2 (de) 1981-12-24
DE2850494A1 (de) 1979-06-07
NL188888B (nl) 1992-06-01
CA1105316A (en) 1981-07-21
AU523615B2 (en) 1982-08-05
US4228190A (en) 1980-10-14
GB2011942B (en) 1982-08-04
SE7713275L (sv) 1979-05-24
NL7811450A (nl) 1979-05-28
FR2407673A1 (fr) 1979-06-01
NO147363B (no) 1982-12-20
ATA833078A (de) 1981-06-15
JPS5824097B2 (ja) 1983-05-19
SE421740B (sv) 1982-02-01
NL188888C (nl) 1992-11-02
NO783937L (no) 1979-05-25
JPS5484067A (en) 1979-07-04
GB2011942A (en) 1979-07-18
FI63662C (fi) 1983-08-10
CH638954A5 (de) 1983-10-31
IE47673B1 (en) 1984-05-16

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MA Patent expired
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Owner name: MJOELKCENTRALEN ARLA