WO1988001136A1 - Procede pour influer sur la composition et la microstructure des substances contenues dans un liquide - Google Patents

Procede pour influer sur la composition et la microstructure des substances contenues dans un liquide Download PDF

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Publication number
WO1988001136A1
WO1988001136A1 PCT/EP1987/000478 EP8700478W WO8801136A1 WO 1988001136 A1 WO1988001136 A1 WO 1988001136A1 EP 8700478 W EP8700478 W EP 8700478W WO 8801136 A1 WO8801136 A1 WO 8801136A1
Authority
WO
WIPO (PCT)
Prior art keywords
salts
milk
sugar
liquid
content
Prior art date
Application number
PCT/EP1987/000478
Other languages
German (de)
English (en)
Inventor
Franz Roiner
Original Assignee
Milchwirtschaftliche Förderungsgesellschaft Mbh Ni
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 Milchwirtschaftliche Förderungsgesellschaft Mbh Ni filed Critical Milchwirtschaftliche Förderungsgesellschaft Mbh Ni
Publication of WO1988001136A1 publication Critical patent/WO1988001136A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/16—Refining fats or fatty oils by mechanical means

Definitions

  • the invention relates to a method for the purpose specified in the preamble of claim 1. So far, the production of products, in particular milk products from liquid templates of the type mentioned in the preamble of claim 1, has been largely arbitrary. This often resulted in the product not having the desired quality, taste, consistency, etc. to a sufficient extent.
  • the object on which the invention is based is to create a method which makes it possible to influence protein-containing liquids in terms of their composition and the microstructure of their ingredients, or to change them in terms of dispersion in such a way that they are then subjected to targeted acidification, gelatinization, preservation, Microstructure influencing, a targeted fluid behavior, even in the acidic area, etc. by adding microorganisms or acids or enzymes.
  • the distribution states of the ingredients of the latter also change after remixing with the second partial flow that predeterminable changes in properties of the remaining ingredients are then possible.
  • treatment of liquids by the process according to the invention can achieve that when the created mixture is mixed with microorganisms or acids or enzymes, acidification rates, the amount of acid generated, the degree of dissociation of the acid that is formed or added, the amount and type of metabolic products that are formed, the consistency of the end product, the type and amount of the enzymes formed by microorganisms and thus the manner of cleavage or build-up processes on protein can be predetermined and not, as in the prior art, take place arbitrarily.
  • treatment of the liquid according to the characterizing part of claim 1 is not sufficient to achieve the desired composition and microstructure of its ingredients, this treatment can be repeated once or - if necessary - several times.
  • both the amount of The resulting acid, the pH value and the type and amount of the aroma substances can be predetermined, ie that acidification or over-flavoring is eliminated.
  • Protein-containing liquids that contain cross-linkable proteins form jellies when mixed with acids or certain enzymes.
  • the mixture is largely freed from polyvalent cations by the process according to the invention, monovalent cations are left in the mixture and monovalent and polyvalent anions are partially removed, the system remains liquid despite adjustment to the isoelectric range of the crosslinkable proteins and despite enzymatic cleavage.
  • the system can be predetermined regardless of the protein concentration, from liquid to solid and in all intermediate stages in both the acidic and the sweet area. So far this has not been possible.
  • Milk is treated by special separation processes (e.g. separation, desugarization, ultrafiltration, gel filtration, reverse osmosis, dehydration, etc.) so that its ingredients are assigned to a product (e.g. sour milk quark-related allocation 25 - 29% protein, 0.4 - 1% lactose) .
  • the Saizgehait is said to be 0, -3 to 1.1%, but is too high after the aforementioned separation processes. For example, it is 1.6 - 3.0%.
  • the pre-treated concentrate is therefore filtered, the permeate desalted and recycled until the salt content in the mixture is 0.3 - 1.1%.

Abstract

Procédé pour influer sur la composition et la microstructure des substances constitutives d'un liquide contenant des protéines de types divers et d'autres substances comme des sels, etc., ainsi que des constituants mineurs. Afin de pouvoir soumettre un tel liquide à une acidification, stérilisation et opération similaire appropriées par mélange avec des microorganismes ou bien des acides ou des enzymes, on partage par ultrafiltration le liquide en deux flux partiels de telle manière que le premier flux contienne principalement les substances présentant des états de répartition stables et que le second flux contienne essentiellement les substances présentant les états de répartition instables, et on modifie de manière adéquate la teneur en sels et/ou en sucre du premier flux avant de le mélanger à nouveau avec le second flux. Le mélange est ensuite à nouveau ultrafiltré et traité de la manière précitée, jusqu'à ce qu'il présente une composition et une microstructure de ses constituants souhaitées et en rapport avec le produit à fabriquer.
PCT/EP1987/000478 1986-08-22 1987-08-24 Procede pour influer sur la composition et la microstructure des substances contenues dans un liquide WO1988001136A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19863628507 DE3628507A1 (de) 1986-08-22 1986-08-22 Verfahren zum beeinflussen der zusammensetzung und der mikrostruktur der inhaltsstoffe einer fluessigkeit
DEP3628507.2 1986-08-22

Publications (1)

Publication Number Publication Date
WO1988001136A1 true WO1988001136A1 (fr) 1988-02-25

Family

ID=6307935

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1987/000478 WO1988001136A1 (fr) 1986-08-22 1987-08-24 Procede pour influer sur la composition et la microstructure des substances contenues dans un liquide

Country Status (2)

Country Link
DE (1) DE3628507A1 (fr)
WO (1) WO1988001136A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3925131A1 (de) * 1989-07-28 1991-01-31 Roiner Maria Verfahren zur herstellung von milch und milchprodukten kalorienreduzierter, cholesterinreduzierter und/oder hocharomatischer art

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2354475A1 (de) * 1972-11-03 1974-05-16 Azienda Municipale Della Centr Verfahren zur herstellung einer diaetmilch mit veraendertem lactosegehalt
FR2252057A1 (en) * 1973-11-23 1975-06-20 Leguen Maurice High protein content milk for cheese prodn - with constant ratio between lactose, mineral salts and N-contg. cpds.
FR2470546A1 (fr) * 1979-11-28 1981-06-12 Meggle Milchind Gmbh & Co Procede pour la preparation du fromage
EP0056658A2 (fr) * 1981-01-21 1982-07-28 Milchwirtschaftliche Förderungsgesellschaft mbH Niedersachsen Procédé d'uniformisation de structures de proteines lactiques

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2354475A1 (de) * 1972-11-03 1974-05-16 Azienda Municipale Della Centr Verfahren zur herstellung einer diaetmilch mit veraendertem lactosegehalt
FR2252057A1 (en) * 1973-11-23 1975-06-20 Leguen Maurice High protein content milk for cheese prodn - with constant ratio between lactose, mineral salts and N-contg. cpds.
FR2470546A1 (fr) * 1979-11-28 1981-06-12 Meggle Milchind Gmbh & Co Procede pour la preparation du fromage
EP0056658A2 (fr) * 1981-01-21 1982-07-28 Milchwirtschaftliche Förderungsgesellschaft mbH Niedersachsen Procédé d'uniformisation de structures de proteines lactiques

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Neth. Milk & Dairy Journal, Band 33, Nr. 4, 1979, (Wageningen, NL), R. DELBEKE: "Purification of an Ultrafiltration Permeate with Absorbent and Ion-Exchange Resins", seiten 181-192 siehe seiten 183-184 *

Also Published As

Publication number Publication date
DE3628507A1 (de) 1988-03-03

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