JPS6336735B2 - - Google Patents
Info
- Publication number
- JPS6336735B2 JPS6336735B2 JP57154608A JP15460882A JPS6336735B2 JP S6336735 B2 JPS6336735 B2 JP S6336735B2 JP 57154608 A JP57154608 A JP 57154608A JP 15460882 A JP15460882 A JP 15460882A JP S6336735 B2 JPS6336735 B2 JP S6336735B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- material preparation
- whipped
- ultrasonic
- ultrasonic waves
- 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
- 238000002360 preparation method Methods 0.000 claims description 43
- 239000002994 raw material Substances 0.000 claims description 41
- 235000013305 food Nutrition 0.000 claims description 33
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 6
- 238000012546 transfer Methods 0.000 claims description 2
- 239000006071 cream Substances 0.000 description 19
- 238000002604 ultrasonography Methods 0.000 description 18
- 238000005187 foaming Methods 0.000 description 16
- 235000013618 yogurt Nutrition 0.000 description 14
- 239000008256 whipped cream Substances 0.000 description 13
- 235000013336 milk Nutrition 0.000 description 9
- 239000008267 milk Substances 0.000 description 9
- 210000004080 milk Anatomy 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 230000014759 maintenance of location Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 7
- 238000003756 stirring Methods 0.000 description 6
- 230000001678 irradiating effect Effects 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000007789 gas Substances 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 101100281682 Danio rerio fsta gene Proteins 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000002525 ultrasonication Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- -1 calcium chelate compound Chemical class 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
- 230000015556 catabolic process Effects 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000004883 flower formation Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57154608A JPS5945845A (ja) | 1982-09-07 | 1982-09-07 | 泡立て食品の製造法および装置 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57154608A JPS5945845A (ja) | 1982-09-07 | 1982-09-07 | 泡立て食品の製造法および装置 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5945845A JPS5945845A (ja) | 1984-03-14 |
| JPS6336735B2 true JPS6336735B2 (fr) | 1988-07-21 |
Family
ID=15587896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57154608A Granted JPS5945845A (ja) | 1982-09-07 | 1982-09-07 | 泡立て食品の製造法および装置 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5945845A (fr) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008253262A (ja) * | 2007-04-02 | 2008-10-23 | Niro-Plan Ag | カフェ・ラッテ・マキアートを調製するための方法および装置 |
| CN107997035A (zh) * | 2017-11-30 | 2018-05-08 | 吉林大学 | 一种高起泡性蛋清液的制备方法 |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0486598A1 (fr) * | 1989-08-07 | 1992-05-27 | Cell Systems Ltd | Procede et appareil de refroidissement |
| JPH05504052A (ja) * | 1989-11-20 | 1993-07-01 | セル・システムズ・リミテッド | 冷却過程と装置 |
| JP2543755Y2 (ja) * | 1991-04-19 | 1997-08-13 | 光洋精工株式会社 | 動圧軸受 |
| JP4658763B2 (ja) * | 2005-10-04 | 2011-03-23 | 実 藤本 | ソフトクリーム用素材の製造方法およびソフトクリーム |
| JP7235527B2 (ja) * | 2019-02-19 | 2023-03-08 | 雪印メグミルク株式会社 | クリーム類の製造方法 |
-
1982
- 1982-09-07 JP JP57154608A patent/JPS5945845A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008253262A (ja) * | 2007-04-02 | 2008-10-23 | Niro-Plan Ag | カフェ・ラッテ・マキアートを調製するための方法および装置 |
| CN107997035A (zh) * | 2017-11-30 | 2018-05-08 | 吉林大学 | 一种高起泡性蛋清液的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5945845A (ja) | 1984-03-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Akdeniz et al. | New approach for yoghurt and ice cream production: High-intensity ultrasound | |
| Carrillo-Lopez et al. | Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties | |
| KR100227762B1 (ko) | 무지 크림 치즈 제품 및 그의 제조 방법 | |
| KR0173798B1 (ko) | 탈지 크림치즈 제품의 제조방법 | |
| US4675194A (en) | Sonic process for converting proteinaceous raw materials in situ into semi-solid food products | |
| CA2588473C (fr) | Produit de fromage a la creme et procede de preparation de celui-ci | |
| CN107836519A (zh) | 乳制品及方法 | |
| EP2719285B1 (fr) | Procédé de fabrication de fromage | |
| PL179565B1 (pl) | Sposób wytwarzania srodka teksturujacego dla produktów mleczarskich oraz sposób wytwarzania produktu mleczarskiego o ulepszonej teksturze PL PL PL | |
| CA2428943A1 (fr) | Produits laitiers ayant une taille granulometrique moyenne reduite | |
| JP3119496B2 (ja) | 水中油形エマルジョンの製造方法 | |
| US5006349A (en) | Process for producing a protein product | |
| JPS6336735B2 (fr) | ||
| FI91824C (fi) | Menetelmä rasvapitoisuudeltaan erittäin alhaisen jääkaappilämpötilassa levitettävän margariinin valmistamiseksi | |
| CN112244089B (zh) | 一种高蛋白酸奶及其制备方法 | |
| JP3060392B2 (ja) | 限外濾過した濃縮乳を用いる機能性の良好なチーズの製造法 | |
| WO2015185539A1 (fr) | Procédé de fabrication de fromage | |
| EP4032408A1 (fr) | Systèmes et procédés de fabrication de fromage végétal : « végétalement » | |
| JP2004097051A (ja) | ヨーグルトの製造方法 | |
| RU2129382C1 (ru) | Способ производства кисломолочного напитка "здравие" | |
| JP3569094B2 (ja) | 深いこく味を有するｏ／ｗ乳化組成物の製造方法 | |
| RU2662956C2 (ru) | Способ отделения фазы истинного раствора полидисперсной системы молока и получение малолактозной или безлактозной продукции | |
| JPS6258695B2 (fr) | ||
| RU2529361C1 (ru) | Способ производства молочного продукта | |
| RU2086139C1 (ru) | Способ получения кисломолочного продукта "ацидолакт" |