JP2002291407A - 極低温加工法及び加工装置 - Google Patents
極低温加工法及び加工装置Info
- Publication number
- JP2002291407A JP2002291407A JP2002064990A JP2002064990A JP2002291407A JP 2002291407 A JP2002291407 A JP 2002291407A JP 2002064990 A JP2002064990 A JP 2002064990A JP 2002064990 A JP2002064990 A JP 2002064990A JP 2002291407 A JP2002291407 A JP 2002291407A
- Authority
- JP
- Japan
- Prior art keywords
- emulsion
- fat
- cryogen
- oil
- solid
- 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.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title description 2
- 239000000839 emulsion Substances 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 51
- 239000007787 solid Substances 0.000 claims abstract description 50
- 239000007788 liquid Substances 0.000 claims abstract description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 13
- 239000012263 liquid product Substances 0.000 claims abstract description 10
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 239000012071 phase Substances 0.000 claims description 30
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 15
- 238000002425 crystallisation Methods 0.000 claims description 15
- 230000008025 crystallization Effects 0.000 claims description 15
- 239000007764 o/w emulsion Substances 0.000 claims description 11
- 239000007762 w/o emulsion Substances 0.000 claims description 10
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 239000007790 solid phase Substances 0.000 claims description 2
- 239000007921 spray Substances 0.000 abstract description 33
- 239000000047 product Substances 0.000 abstract description 27
- 239000003925 fat Substances 0.000 description 70
- 235000019197 fats Nutrition 0.000 description 70
- 239000013078 crystal Substances 0.000 description 27
- 239000003921 oil Substances 0.000 description 24
- 239000006071 cream Substances 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 239000008346 aqueous phase Substances 0.000 description 13
- 230000002776 aggregation Effects 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 239000008256 whipped cream Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000002245 particle Substances 0.000 description 8
- 235000021056 liquid food Nutrition 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 238000004220 aggregation Methods 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000005054 agglomeration Methods 0.000 description 5
- 235000011089 carbon dioxide Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 239000003264 margarine Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000001953 recrystallisation Methods 0.000 description 4
- 238000007790 scraping Methods 0.000 description 4
- 150000003626 triacylglycerols Chemical class 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 230000001687 destabilization Effects 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 238000010899 nucleation Methods 0.000 description 3
- 230000006911 nucleation Effects 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 238000005496 tempering Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- -1 dry ice Chemical compound 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 238000004148 unit process Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/30—Preservation of cream or cream preparations
- A23B11/302—Freezing; Subsequent melting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B15/00—Solidifying fatty oils, fats, or waxes by physical processes
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB0105907.0A GB0105907D0 (en) | 2001-03-09 | 2001-03-09 | Cryogenic processing methods and apparatus |
| GB0105907.0 | 2001-03-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002291407A true JP2002291407A (ja) | 2002-10-08 |
| JP2002291407A5 JP2002291407A5 (enExample) | 2005-09-02 |
Family
ID=9910372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002064990A Pending JP2002291407A (ja) | 2001-03-09 | 2002-03-11 | 極低温加工法及び加工装置 |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20030064141A1 (enExample) |
| EP (1) | EP1238589A1 (enExample) |
| JP (1) | JP2002291407A (enExample) |
| AU (1) | AU2300102A (enExample) |
| CA (1) | CA2374309A1 (enExample) |
| GB (1) | GB0105907D0 (enExample) |
| NZ (1) | NZ517619A (enExample) |
| ZA (1) | ZA200201832B (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008092833A (ja) * | 2006-10-10 | 2008-04-24 | Adeka Corp | 可塑性油脂組成物の製造法 |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2377781C2 (ru) | 2003-07-17 | 2010-01-10 | Юнилевер Н.В. | Способ приготовления пищевой дисперсии, содержащей масло и структурирующий агент |
| AU2006215828B2 (en) | 2005-02-17 | 2010-03-25 | Unilever Plc | Granules comprising sterol |
| US20080089979A1 (en) * | 2006-09-12 | 2008-04-17 | Yuan James T | Method of improving gas cell formation of frozen desserts |
| FR2906974B1 (fr) * | 2006-10-17 | 2010-11-26 | Air Liquide | Procede de fabrication d'une mousse |
| WO2009141792A1 (en) * | 2008-05-20 | 2009-11-26 | Erminio Diolaiti | Vending machine for the delivery of a frozen food diary product |
| EP2181604A1 (en) | 2008-11-04 | 2010-05-05 | Feyecon Development & Implementation B.V. | Dispersion structuring agent |
| MX2011006423A (es) | 2008-12-19 | 2011-07-20 | Unilever Nv | Polvos de grasas comestibles. |
| BR112012030147A2 (pt) | 2010-06-22 | 2015-09-08 | Unilever Nv | "pó de gordura comestível, utilização do pó de gordura e processo para a preparação de um pó de gordura cometível |
| PL2621286T3 (pl) * | 2010-09-29 | 2015-04-30 | Unilever Bcs Europe Bv | Sposób kriogenicznego rozpylania |
| PL2651234T3 (pl) | 2010-12-17 | 2015-06-30 | Unilever Bcs Europe Bv | Sposób kompaktowania mikroporowatego tłuszczowego proszku oraz tak otrzymany skompaktowany tłuszczowy proszek |
| PL2651229T3 (pl) | 2010-12-17 | 2015-08-31 | Unilever Bcs Europe Bv | Jadalna emulsja typu woda w oleju |
| ITBS20110076A1 (it) * | 2011-05-25 | 2012-11-26 | K190 S R L | Apparato e procedimento per la preparazione di gelato o prodotti alimentari affini |
| CN103108552B (zh) * | 2011-09-20 | 2014-09-17 | 东方酵母工业株式会社 | 搅打用冷冻生奶油及其制造方法、搅打奶油及其制造方法 |
| US20140000297A1 (en) * | 2012-06-29 | 2014-01-02 | Air Liquide Industrial U.S. L.P. | Production of Particles from Liquids or Suspensions with Liquid Cryogens |
| GB201906322D0 (en) | 2019-05-03 | 2019-06-19 | Denyer William H | Fat |
| US12103839B2 (en) * | 2020-07-28 | 2024-10-01 | Messer Industries Usa, Inc. | Liquid cryogen delivery and injection control apparatus |
| CN118620106B (zh) * | 2024-08-08 | 2024-11-29 | 上海森桓新材料科技有限公司 | 一种全氟醚弹性体乳液破乳凝聚的方法及低温破乳系统 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2092880B (en) * | 1981-01-27 | 1985-04-03 | Boc Ltd | Freezing a liquid |
| US4952224A (en) * | 1989-04-17 | 1990-08-28 | Canadian Oxygen Limited | Method and apparatus for cryogenic crystallization of fats |
| JP3327545B2 (ja) * | 1990-08-06 | 2002-09-24 | ケイトマン，ポール | エアレーションした製品を製造しまた分配する方法及び装置 |
| GB9702886D0 (en) * | 1996-09-28 | 1997-04-02 | Agglomeration Technology Ltd | Spray crystallised products and processes |
| DE19750679B4 (de) * | 1997-11-15 | 2004-10-21 | Institut für Lebensmittelwissenschaft, Lehrstuhl für Lebensmittelverfahrenstechnik | Verfahren zum Erzeugen von kaltgesprühten, verfestigten, lagerstabilen und rieselfähigen Mikrokapselsystemen sowie deren Verwendung |
| DE19750677C2 (de) * | 1997-11-15 | 2001-06-07 | Inst Lebensmittelwissenschaft | Verfahren zum Herstellen von lagerfähigen, tiefgefrorenen oder getrockneten, eßbaren Schaumpulversprühteilchen, insbesondere von Lebensmitteln mit erhöhtem Gasgehalt, und Einrichtung zum Durchführen des Verfahrens |
| DE19834064A1 (de) * | 1998-07-29 | 2000-02-03 | Zentis Gmbh & Co Franz | Verfahren und Vorrichtung zur Herstellung von Partikeln eines Lebensmittels |
| NL1012820C2 (nl) * | 1999-08-13 | 2001-02-14 | Friesland Brands Bv | Bevroren voedingsmiddel met verbeterde verwerkbaarheid alsmede een werkwijze ter bereiding daarvan. |
-
2001
- 2001-03-09 GB GBGB0105907.0A patent/GB0105907D0/en not_active Ceased
-
2002
- 2002-03-04 CA CA002374309A patent/CA2374309A1/en not_active Abandoned
- 2002-03-05 NZ NZ517619A patent/NZ517619A/en unknown
- 2002-03-05 ZA ZA200201832A patent/ZA200201832B/xx unknown
- 2002-03-07 AU AU23001/02A patent/AU2300102A/en not_active Abandoned
- 2002-03-08 US US10/094,258 patent/US20030064141A1/en not_active Abandoned
- 2002-03-08 EP EP02251674A patent/EP1238589A1/en not_active Withdrawn
- 2002-03-11 JP JP2002064990A patent/JP2002291407A/ja active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008092833A (ja) * | 2006-10-10 | 2008-04-24 | Adeka Corp | 可塑性油脂組成物の製造法 |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2300102A (en) | 2002-09-12 |
| CA2374309A1 (en) | 2002-09-09 |
| GB0105907D0 (en) | 2001-04-25 |
| EP1238589A1 (en) | 2002-09-11 |
| NZ517619A (en) | 2003-09-26 |
| ZA200201832B (en) | 2002-10-02 |
| US20030064141A1 (en) | 2003-04-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20050301 |
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| A621 | Written request for application examination |
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| A977 | Report on retrieval |
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| A131 | Notification of reasons for refusal |
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| A601 | Written request for extension of time |
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| A602 | Written permission of extension of time |
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| A02 | Decision of refusal |
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