WO2001091568A1 - Producing a dairy product adding at least one food ingredient - Google Patents

Producing a dairy product adding at least one food ingredient Download PDF

Info

Publication number
WO2001091568A1
WO2001091568A1 PCT/EP2001/005440 EP0105440W WO0191568A1 WO 2001091568 A1 WO2001091568 A1 WO 2001091568A1 EP 0105440 W EP0105440 W EP 0105440W WO 0191568 A1 WO0191568 A1 WO 0191568A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk product
food ingredient
temperature
heat exchanger
stream
Prior art date
Application number
PCT/EP2001/005440
Other languages
German (de)
French (fr)
Inventor
Peter Gieske
Original Assignee
Tetra Laval Holding & Finance Sa
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 Tetra Laval Holding & Finance Sa filed Critical Tetra Laval Holding & Finance Sa
Priority to AU2001260296A priority Critical patent/AU2001260296A1/en
Publication of WO2001091568A1 publication Critical patent/WO2001091568A1/en

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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan

Definitions

  • the invention relates to a method for producing a combination of a milk product, in particular sour milk product, pudding or the like, and at least one heated, lumpy and / or non-lumpy food ingredient, in particular fruits and / or spices and / or vegetables and / or herbs, wherein the Product and ingredient are merged.
  • the invention also relates to a plant for producing a combination of a milk product, in particular sour milk product, pudding or the like, and at least one heated, lumpy and / or non-lumpy food ingredient, in particular fruits and / or spices and / or vegetables and / or herbs, wherein the system has at least one mixer, to which at least one supply line for a milk product flow and at least one supply line for a food ingredient flow leads, and from which at least one combination flow line leads, the system having at least one pump.
  • a milk product in particular sour milk product, pudding or the like
  • at least one heated, lumpy and / or non-lumpy food ingredient in particular fruits and / or spices and / or vegetables and / or herbs
  • the system has at least one mixer, to which at least one supply line for a milk product flow and at least one supply line for a food ingredient flow leads, and from which at least one combination flow line leads, the system having at least one pump.
  • Sour milk products are understood to be products that are made primarily with certain bacterial cultures leavened milk. Depending on the desired end product, skimmed milk, buttermilk, from sweet cream buttering, semi-skimmed milk, whole milk and cream with adjusted fat content are used as the starting milk product for the production of the sour milk product.
  • a yoghurt For sales areas that require storage at room temperature in particular, a yoghurt must be prepared accordingly.
  • CH 634464 from the Association of Aargau Cheese and Milk Cooperatives describes a process for producing a sterile yogurt in which the raw milk is pretreated, thickened and then partially cooled. Then the yoghurt culture is inoculated and the milk is incubated. As soon as the desired level of acidity is reached, the mixture is cooled and the additions are then added.
  • the additions include a temperature-resistant stabilizer based on hydrocolloids and possibly fruit base and
  • the yoghurt mass is then filled into airtight, pressure-resistant containers and sterilized.
  • Sour milk product is a tasty dessert in which, for example, food ingredients are added.
  • food ingredients are added.
  • process engineering and food microbiological problems For example, the quality of food ingredients suffers from every heating process.
  • fruit preparations for example, to see a strong fading of the color.
  • Another problem with fruit preparations is, for example, the risk of reinfection due to yeast and mold.
  • fruit preparations are sometimes processed before the manufacturer's laboratory approvals are available. For these reasons, the fruit preparations are reheated during the process in order to maintain food microbiological safety.
  • the pH of the added fruit mixture should not be below 3 and if possible not above 3.6. With smaller values there is a tendency for whey to secrete and with large values there is a post-acidification.
  • the addition of fruit usually takes place after the milk has been acidified by mixing.
  • the result is a viscous yoghurt preparation or a solid coagulum with binding agents.
  • the food ingredients, in particular fruit preparations were added to the fermented sour milk product at a temperature between room temperature and incubation temperature, so that a lot of time passed until cooling, in which the fruit, in particular the red fruit, suffered massive color losses, for example. If the mixture is exposed to shear stresses through heat exchangers and subsequent pumping, mixing and filling processes, further losses in quality occur in the already mixed product.
  • the object of the present invention is therefore to achieve an increase in quality and a longer shelf life of the products mentioned.
  • the object is achieved in a generic method in that the milk product is subcooled before being combined with the food ingredient, in particular to a temperature of below 15 ° C., preferably between 8 and 12 ° C.
  • the surprising solution to these problems is based on the fact that cooling takes place much faster by mixing two temperature ranges, namely the milk product, which is supercooled below the storage temperature, with the warm food ingredient.
  • the product obtained in this way can be processed very quickly, since a long cooling phase, as was necessary with previous processes and systems, is no longer necessary.
  • the biggest advantage is not the time saved in the first place, but the significant quality improvement, which is achieved by a faster cooling of the fruit components.
  • fruits, especially red fruits fade much more if they stay in a higher temperature range for a long time. This dwell time is significantly shortened by the teaching according to the invention and thus a color-intensive product is achieved, as is desired by the consumer.
  • the temperature before the merge is regulated by means of a temperature-controlled cooling circuit, the temperature at the outlet of a cooler before the merger and / or a mixer after the merger being used as the control variable. This is particularly advantageous because the desired final temperature of the mixed product can be optimally adjusted and quality losses can be prevented.
  • the bringing together is preceded by a thermization of the milk product.
  • a significant increase in durability is achieved, as is already known per se from the patent specification CH 634464.
  • the method according to the invention prevents the fruit preparation from fading by thermating the pure milk product without the fruit preparation, that is to say as a separate product. A long shelf life in connection with a non-fading fruit was previously unthinkable.
  • the thermization is carried out using a plate heat exchanger, in particular to a temperature of more than 70 ° C.
  • a plate heat exchanger in particular to a temperature of more than 70 ° C.
  • the use of a plate heat exchanger is only possible if there are no lumpy ingredients in the
  • the milk product and the food ingredient are brought together in a metered manner. In this way, the manufacturing process can take place continuously. This is another important point given the high output figures in the dairy industry.
  • the combination is immediately carried out after the milk product has been combined with the food ingredient
  • a particularly rapid cooling is achieved if, after the milk product has been combined with the food ingredient, the combination is carried out directly by means of a mixer, in particular a static mixer.
  • a mixer in particular a static mixer.
  • Figure 1 a schematic representation of the system according to the invention.
  • Pump 7 generates the milk product stream 4 and conveys it into a buffer tank 15 through the lined-up arrangement of the plate heat exchanger 10, heat holder 9 and plate heat exchanger 8.
  • Container 15 can also be omitted.
  • the plate heat exchanger 10 is used to heat the milk product stream 4 to the desired temperature, preferably between 65 and 85 ° C., which is then kept hot in the hot holder 9 for the desired period of time and then cooled in the plate heat exchanger 8, namely below the later storage temperature.
  • This is preferably achieved with an additional temperature-controlled cooling circuit 17, which uses a thermometer attached to the milk product flow line to precisely adjust the temperature of the milk product flow and this preferably adapts to the mixing ratio set by the ratio control device 13.
  • the excess thermal energy in the plate heat exchanger 8 can be used regeneratively for heating the milk product stream 4 in the plate heat exchanger 10.
  • Another pump 7, to be seen on the right-hand side of FIG. 1, is designed to be adjustable in terms of volume flow in order to enable an exact dosing of the milk product.
  • the lower pump 7, which serves to promote the flow of food ingredients, is also designed to be adjustable in terms of volume flow.
  • a food ingredient heater 16 is arranged, which heats the food ingredient 2 in order to ensure microbiological safety.
  • a tubular heat exchanger is used for chunky ingredients.
  • the mixer 3 which is preferably designed as a static mixer
  • the milk product stream 4 and the food ingredient stream 5 are brought together into the combination stream line 6.
  • a volume flow measuring device 11 is connected in each case after the pumps 7 in the lines of the milk product flow 4 and the food ingredient flow 5, which in turn is connected to a ratio control device 13 via active connections 14 with the volume flow controllable ones Pumps 7 is connected and controls them. In this way, an exact in-line dosing of the milk product and the food ingredient is possible.

Abstract

The invention relates to an installation and to a method for producing a combination from a dairy product (1), especially a sour milk product, blancmange or the like, and at least one heated, chunky and/or non-chunky food ingredient (2), especially fruits and/or spices and/or vegetables and/or herbs. The installation comprises at least one mixer (3) which is supplied by at least one feed line for a stream of dairy product (4) and at least one feed line for a stream of food ingredients (5) and from which at least one line (6) for a combined stream leads away, as well as at least one pump (7). The aim of the invention is to improve said pump in such a manner that the quality of the products is improved and their shelf-life is improved. To this end, the dairy product is undercooled before the food ingredient is added, especially it is cooled down to a temperature of below 15°, preferably between 8 and 12 °C.

Description

HERSTELLUNG EINES MILCHPRODUKTES UNTER ZUSATZ MINDESTENS EINER EBENSMITTΞLZUTAT PRODUCTION OF A MILK PRODUCT WITH THE ADDITION OF AT LEAST ONE FOOD INGREDIENT
Die Erfindung betrifft ein Verfahren zur Herstellung einer Kombination aus einem Milchprodukt, insbesondere Sauermilchprodukt, Pudding oder dergleichen, und mindestens einer erhitzten, stückigen und/oder nicht stückigen Lebensmittelzutat , insbesondere Früchte und/oder Gewürze und/oder Gemüse und/oder Kräuter, wobei das Produkt und die Zutat zusammengeführt werden. Außerdem betrifft die Erfindung eine Anlage zur Herstellung einer Kombination aus einem Milchprodukt, insbesondere Sauermilchprodukt, Pudding oder dergleichen, und mindestens einer erhitzten, stückigen und/oder nicht stückigen Lebensmittelzutat, insbesondere Früchte und/oder Gewürze und/oder Gemüse und/oder Kräuter, wobei die Anlage mindestens einen Mischer aufweist, zu dem mindestens eine Zuleitung für einen Milchproduktstrom und mindestens eine Zuleitung für einen Lebensmittelzutatenstrom führt, und von dem mindestens eine Kombinationsstromleitung wegführt, wobei die Anlage mindestens eine Pumpe aufweist .The invention relates to a method for producing a combination of a milk product, in particular sour milk product, pudding or the like, and at least one heated, lumpy and / or non-lumpy food ingredient, in particular fruits and / or spices and / or vegetables and / or herbs, wherein the Product and ingredient are merged. The invention also relates to a plant for producing a combination of a milk product, in particular sour milk product, pudding or the like, and at least one heated, lumpy and / or non-lumpy food ingredient, in particular fruits and / or spices and / or vegetables and / or herbs, wherein the system has at least one mixer, to which at least one supply line for a milk product flow and at least one supply line for a food ingredient flow leads, and from which at least one combination flow line leads, the system having at least one pump.
Es sind eine Vielzahl von Milchprodukten, insbesondere Sauermilchprodukten und deren Herstellung, seit langer Zeit bekannt. Von der Rohmilchbearbeitung über die Textur des Produkts, Keim- und Sporenabtötung, Denaturierung von Molkenproteinen, Homogenisierung und Fermentation der Milch zu Sauermilchprodukten sind komplizierte Vorgänge und Verfahren nötig. UnterA large number of milk products, in particular sour milk products and their production, have been known for a long time. From raw milk processing to the texture of the product, germ and spore killing, denaturation of whey proteins, homogenization and fermentation of the milk to sour milk products, complicated processes and procedures are necessary. Under
Sauermilcherzeugnissen werden Produkte verstanden, die in erster Linie aus mit bestimmten Bakterienkulturen gesäuerter Milch bestehen. Je nach gewünschtem Endprodukt werden Magermilch, Buttermilch, aus der Süßrahmverbutterung, teilentrahmte Milch, Vollmilch und Rahm mit eingestelltem Fettgehalt als Ausgangsmilchprodukt für die Herstellung des Sauermilcherzeugnisses verwendet .Sour milk products are understood to be products that are made primarily with certain bacterial cultures leavened milk. Depending on the desired end product, skimmed milk, buttermilk, from sweet cream buttering, semi-skimmed milk, whole milk and cream with adjusted fat content are used as the starting milk product for the production of the sour milk product.
Für Absatzgebiete, die insbesondere eine Lagerung bei Raumtemperatur voraussetzen, muss ein Jogurt entsprechend aufbereitet sein. So ist z.B. in der Patentschrift CH 634464 vom Verband aargauischer Käserei- und Milchgenossenschaften ein Verfahren zu Herstellung eines SterilJoghurts beschrieben, in dem die Ausgangsmilch vorbehandelt, eingedickt und dann teilweise abgekühlt wird. Sodann wird die Joghurtkultur eingeimpft und die Milch bebrütet. Sobald der gewünschte Säuregrad erreicht ist, wird abgekühlt und anschließend werden die Zugaben beigemischt. Die Zugaben umfassen einen temperaturbeständigen Stabilisator auf Hydrokolloidbasis und evtl. Früchtegrundstoff undFor sales areas that require storage at room temperature in particular, a yoghurt must be prepared accordingly. For example, in the patent CH 634464 from the Association of Aargau Cheese and Milk Cooperatives describes a process for producing a sterile yogurt in which the raw milk is pretreated, thickened and then partially cooled. Then the yoghurt culture is inoculated and the milk is incubated. As soon as the desired level of acidity is reached, the mixture is cooled and the additions are then added. The additions include a temperature-resistant stabilizer based on hydrocolloids and possibly fruit base and
Zucker. Anschließend wird die Joghurtmasse in luftdicht verschlossene, druckfeste Behälter abgefüllt und sterilisiert .Sugar. The yoghurt mass is then filled into airtight, pressure-resistant containers and sterilized.
Durch eine Veredelung wird aus dem einfachenA refinement turns the simple
Sauermilchprodukt ein wohlschmeckendes Dessert, in dem beispielsweise Lebensmittelzutaten zugegeben werden. Bei der Verarbeitung solcher Lebensmittelzutaten treten einige verfahrenstechnische und lebensmittelmikrobiologische Probleme auf. So leidet z.B. die Qualität der Lebensmittelzutaten unter jedem Erhitzungsprozess . Bei Fruchtzubereitungen ist beispielsweise eine starke Abblassung der Farbe zu erkennen. Ein weiteres Problem stellt bei Fruchtzubereitungen beispielsweise die Gefahr von Reinfektionen durch Hefen und Schimmelpilze dar. Fruchtzubereitungen werden aus betrieblichen Gründen teilweise schon verarbeitet, bevor die Laborfreigäbe des Herstellers vorliegt. Aus diesen Gründen werden die FruchtZubereitungen während des Prozesses erneut erhitzt, um eine lebensmittelmikrobiologische Sicherheit zu erhalten. Der pH-Wert der zugegebenen Fruchtmischung sollte nicht unter 3 und möglichst nicht über 3, 6 liegen. Bei kleineren Werten besteht die Neigung der Molkenabsonderung und bei den großen die des Nachsäuerns .Sour milk product is a tasty dessert in which, for example, food ingredients are added. When processing such food ingredients, there are some process engineering and food microbiological problems. For example, the quality of food ingredients suffers from every heating process. With fruit preparations for example, to see a strong fading of the color. Another problem with fruit preparations is, for example, the risk of reinfection due to yeast and mold. For operational reasons, fruit preparations are sometimes processed before the manufacturer's laboratory approvals are available. For these reasons, the fruit preparations are reheated during the process in order to maintain food microbiological safety. The pH of the added fruit mixture should not be below 3 and if possible not above 3.6. With smaller values there is a tendency for whey to secrete and with large values there is a post-acidification.
Die Fruchtzugäbe erfolgt in der Regel nach dem Säuern der Milch durch Vermischung. Es entsteht eine dickflüssige JoghurtZubereitung oder mit Bindemitteln ein festes Koagulum. In den bisher bekannten Verfahren und Anlagen wurden die Lebensmittelzutaten, insbesondere Fruchtzubereitungen, in das fermentierte Sauermilchprodukt bei einer Temperatur zwischen Zimmertemperatur und Bebrütungstemperatur zugegeben, so dass bis zur Abkühlung viel Zeit verging, in der die Frucht insbesondere die roten Früchte beispielsweise massive Farbverluste erlitten. Wird die Mischung durch Wärmetauscher und nachfolgende Pump-, Misch- und Abfüllvorgänge Scherbelastungen ausgesetzt, treten weitere Qualitätseinbußen im bereits gemischten Produkt auf. Die Aufgabe der vorliegenden Erfindung ist es also, eine Qualitätssteigerung und längere Haltbarkeit der genannten Erzeugnisse zu erreichen.The addition of fruit usually takes place after the milk has been acidified by mixing. The result is a viscous yoghurt preparation or a solid coagulum with binding agents. In the previously known methods and systems, the food ingredients, in particular fruit preparations, were added to the fermented sour milk product at a temperature between room temperature and incubation temperature, so that a lot of time passed until cooling, in which the fruit, in particular the red fruit, suffered massive color losses, for example. If the mixture is exposed to shear stresses through heat exchangers and subsequent pumping, mixing and filling processes, further losses in quality occur in the already mixed product. The object of the present invention is therefore to achieve an increase in quality and a longer shelf life of the products mentioned.
Die Aufgabe wird bei einem gattungsgemäßen Verfahren dadurch gelöst, dass das Milchprodukt vor der Zusammenführung mit der Lebensmittelzutat unterkühlt wird, insbesondere auf eine Temperatur von unter 15°C, vorzugsweise zwischen 8 und 12 °C. Die überraschende Lösung dieser seit langem bekannten Probleme beruht darauf, dass eine wesentlich schnellere Abkühlung durch Mischung zweier Temperaturbereiche erfolgt, nämlich des unter die Lagertemperatur unterkühlten Milchproduktes mit der warmen Lebensmittelzutat. Das auf diese Weise gewonnene Produkt kann sehr schnell weiterverarbeitet werden, da eine lange Abkühlphase, wie sie bei bisherigen Verfahren und Anlagen nötig war, nicht mehr notwendig ist. Der größte Vorteil ist nicht der Zeitgewinn in erster Linie, sondern die wesentliche Qualitätsverbesserung, die durch eine schnellere Abkühlung der Fruchtbestandteile gegeben ist. Wie bereits erwähnt, verblassen Früchte, insbesondere rote Früchte wesentlich mehr, wenn sie lange in einem höheren Temperaturbereich verweilen. Diese Verweilzeit wird durch die erfindungsgemäße Lehre wesentlich verkürzt und somit ein farbintensives Produkt erreicht, wie es vom Verbraucher gewünscht wird.The object is achieved in a generic method in that the milk product is subcooled before being combined with the food ingredient, in particular to a temperature of below 15 ° C., preferably between 8 and 12 ° C. The surprising solution to these problems, which have been known for a long time, is based on the fact that cooling takes place much faster by mixing two temperature ranges, namely the milk product, which is supercooled below the storage temperature, with the warm food ingredient. The product obtained in this way can be processed very quickly, since a long cooling phase, as was necessary with previous processes and systems, is no longer necessary. The biggest advantage is not the time saved in the first place, but the significant quality improvement, which is achieved by a faster cooling of the fruit components. As already mentioned, fruits, especially red fruits, fade much more if they stay in a higher temperature range for a long time. This dwell time is significantly shortened by the teaching according to the invention and thus a color-intensive product is achieved, as is desired by the consumer.
Da bei der erfindungsgemäßen Herstellung von Produkten besondere Sorgfalt darauf zu legen ist, dass die Früchte steril in das Produkt gelangen, damit es nicht zu Gärungserscheinungen durch Hefen oder zu Schi melrasen durch Schimmelpilze kommt, ist eine Erhitzung sowohl der FruchtZubereitung als auch des Milchproduktes unabdingbar. Diese Forderung wird mit dem erfindungsgemäßen Verfahren in einer Weise erfüllt, dass sowohl aus mikrobiologischer Sicht und aus qualitativer Sicht ein optimales Produkt erreicht wird.Since special care must be taken in the manufacture of products according to the invention to ensure that the fruit enters the product in a sterile manner so that it does not cause fermentation phenomena caused by yeasts or to shoot if mold comes, heating of both the fruit preparation and the milk product is essential. This requirement is met with the method according to the invention in such a way that an optimal product is achieved both from a microbiological point of view and from a qualitative point of view.
In einer besonderen Ausführungsform der Erfindung ist vorgesehen, dass die Temperatur vor der Zusammenführung mittels temperaturgesteuertem Kühlkreislauf geregelt wird, wobei als Regelgröße die Temperatur am Ausgang eines Kühlers vor der Zusammenführung und/oder eines Mischers nach der Zusammenführung verwendet wird. Dies ist besonders vorteilhaft, da die gewünschte Endtemperatur des gemischten Produktes so optimal angepasst werden kann und Qualitätseinbußen verhindert werden können.In a particular embodiment of the invention it is provided that the temperature before the merge is regulated by means of a temperature-controlled cooling circuit, the temperature at the outlet of a cooler before the merger and / or a mixer after the merger being used as the control variable. This is particularly advantageous because the desired final temperature of the mixed product can be optimally adjusted and quality losses can be prevented.
In einer weiteren Ausführungsform der Erfindung ist vorgesehen, dass der Zusammenführung eine Thermisierung des Milchprodukts vorgeschaltet wird. Auf diese Weise wird eine deutliche Haltbarkeitsverlängerung erreicht, wie es bereits an sich aus der Patentschrift CH 634464 bekannt ist. Durch das erfindungsgemäße Verfahren wird aber durch Thermisierung des reinen Milchprodukts ohne die FruchtZubereitung, also als getrenntes Produkt, eine Verblassung der Fruchtzubereitung verhindert. Eine lange Haltbarkeit in Verbindung mit einer nicht verblassenden Frucht war bisher so nicht denkbar.In a further embodiment of the invention it is provided that the bringing together is preceded by a thermization of the milk product. In this way, a significant increase in durability is achieved, as is already known per se from the patent specification CH 634464. The method according to the invention, however, prevents the fruit preparation from fading by thermating the pure milk product without the fruit preparation, that is to say as a separate product. A long shelf life in connection with a non-fading fruit was previously unthinkable.
Um die Produktschonung noch weiter zu treiben, wird die Thermisierung mittels Plattenwärmetauscher, insbesondere auf eine Temperatur von mehr als 70°C durchgeführt. Im Plattenwärmetauscher treten wesentlich weniger Scherkräfte als beispielsweise im Röhrenwärmetauscher auf. Der Einsatz eines Plattenwärmetauschers ist aber nur möglich, wenn noch keine stückigen Zutaten imIn order to drive product protection even further, the thermization is carried out using a plate heat exchanger, in particular to a temperature of more than 70 ° C. Significantly less shear forces occur in the plate heat exchanger than, for example, in the tubular heat exchanger. The use of a plate heat exchanger is only possible if there are no lumpy ingredients in the
Produkt vorhanden sind, wie es im erfindungsgemäßen Verfahren der Fall ist.Product are present, as is the case in the inventive method.
In einer weiteren vorteilhaften Ausführungsform der Erfindung ist vorgesehen, dass das Milchprodukt und die Lebensmittelzutat In-Line dosiert zusammengeführt werden. Auf diese Weise kann der Herstellungsprozess kontinuierlich stattfinden. Bei den hohen Ausstoßzahlen in der Milchindustrie ist dies ein weiterer wichtiger Punkt.In a further advantageous embodiment of the invention it is provided that the milk product and the food ingredient are brought together in a metered manner. In this way, the manufacturing process can take place continuously. This is another important point given the high output figures in the dairy industry.
Um eine gute Durchmischung der Kombination aus dem Milchprodukt und der Lebensmittelzutat zu erreichen, wird nach der Zusammenführung des Milchprodukts mit der Lebensmittelzutat die Kombination unmittelbar mittelsIn order to achieve thorough mixing of the combination of the milk product and the food ingredient, the combination is immediately carried out after the milk product has been combined with the food ingredient
Mischer, insbesondere statischem Mischer, durchgeführt. In statischen Mischern treten wiederum niedrigere Scherkräfte auf, was für die Qualität des Gemisches vorteilhaft ist.Mixer, in particular static mixer performed. In turn, lower shear forces occur in static mixers, which is advantageous for the quality of the mixture.
Eine besonders schnelle Abkühlung erreicht man, wenn nach der Zusammenführung des Milchproduktes mit der Lebensmittelzutat die Kombination unmittelbar mittels Mischer, insbesondere statischem Mischer, erfolgt. Eine vorteilhafte Anlage zur Durchführung des Verfahrens wird in den Ansprüchen 7 bis 12 beschrieben. Die Vorteile des Verfahrens betreffen in entsprechender Weise die Ausgestaltungen der Anlage gemäß den Ansprüchen 8 bis 10.A particularly rapid cooling is achieved if, after the milk product has been combined with the food ingredient, the combination is carried out directly by means of a mixer, in particular a static mixer. An advantageous system for performing the method is described in claims 7 to 12. The advantages of the procedure apply in a corresponding manner Way the configurations of the system according to claims 8 to 10.
Der erfindungsgemäße Gegenstand wird in einem Ausführungsbeispiel an Hand der Zeichnung im einzelnen erläutert. Hierbei zeigt:The object of the invention is explained in detail in an exemplary embodiment with reference to the drawing. Here shows:
Figur 1: eine schematische Darstellung der erfindungsgemäßen Anlage.Figure 1: a schematic representation of the system according to the invention.
In Figur 1 sind auf der linken Seite zwei Behälter dargestellt, wobei im oberen Behälter das Milchprodukt 1 und im unteren Behälter die Lebensmittelzutat 2 vorrätig gehalten wird. Im Anschluss an die beiden Behälter befindet sich jeweils eine Pumpe 7, wobei die obereIn Figure 1, two containers are shown on the left, the milk product 1 in the upper container and the food ingredient 2 in the lower container. Following the two containers there is a pump 7, the upper one
Pumpe 7 den Milchproduktstrom 4 erzeugt und diesen durch die aneinandergereihte Anordnung des Plattenwärmetauscher 10, Heißhalter 9 und Plattenwärmetauscher 8 in einen Pufferbehälter 15 fördert. Behälter 15 kann auch entfallen.Pump 7 generates the milk product stream 4 and conveys it into a buffer tank 15 through the lined-up arrangement of the plate heat exchanger 10, heat holder 9 and plate heat exchanger 8. Container 15 can also be omitted.
Der Plattenwärmetauscher 10 dient zur Aufheizung des Milchproduktstroms 4 auf die wünschte Temperatur, vorzugsweise zwischen 65 und 85°C, die dann im Heißhalter 9 für die gewünschte Zeitdauer heißgehalten wird und anschließend im Plattenwärmetauscher 8 abgekühlt wird, und zwar unter die spätere Lagertemperatur. Dies wird vorzugsweise mit einem zusätzlichen temperaturgesteuerten Kühlkreislauf 17 erreicht, der mit einem an der MilchproduktStromleitung angebrachten Thermometer die Temperatur des Milchproduktstromes genau einstellt und diese vorzugsweise an das Mischungsverhältnis, das von der Verhältnisregelungsvorrichtung 13 eingestellt wird, anpasst .The plate heat exchanger 10 is used to heat the milk product stream 4 to the desired temperature, preferably between 65 and 85 ° C., which is then kept hot in the hot holder 9 for the desired period of time and then cooled in the plate heat exchanger 8, namely below the later storage temperature. This is preferably achieved with an additional temperature-controlled cooling circuit 17, which uses a thermometer attached to the milk product flow line to precisely adjust the temperature of the milk product flow and this preferably adapts to the mixing ratio set by the ratio control device 13.
In einer nicht dargestellten, aber bekannten Ausführung kann die im Plattenwärmetauscher 8 überschüssige Wärmeenergie zur Aufheizung des Milchproduktstroms 4 im Plattenwärmetauscher 10 regenerativ genutzt werden.In an embodiment which is not shown but is known, the excess thermal energy in the plate heat exchanger 8 can be used regeneratively for heating the milk product stream 4 in the plate heat exchanger 10.
Eine weitere Pumpe 7, auf der rechten Seite der Figur 1 zu sehen, ist volumenstromregelbar ausgebildet, um eine genaue Dosierung des Milchprodukts zu ermöglichen. Die untere Pumpe 7, die zur Förderung des Lebensmittelzutatenstroms dient, ist ebenfalls volumenstromregelbar ausgebildet. Nach der Pumpe 7 im Lebensmittelzutatenstroms 5 ist ein Lebensmittelzutatenerhitzer 16 angeordnet, der die Lebensmittelzutat 2 erhitzt, um die mikrobiologische Sicherheit zu gewähren. Bei stückigen Zutaten wird ein Röhrenwärmetauscher verwendet.Another pump 7, to be seen on the right-hand side of FIG. 1, is designed to be adjustable in terms of volume flow in order to enable an exact dosing of the milk product. The lower pump 7, which serves to promote the flow of food ingredients, is also designed to be adjustable in terms of volume flow. After the pump 7 in the food ingredient stream 5, a food ingredient heater 16 is arranged, which heats the food ingredient 2 in order to ensure microbiological safety. A tubular heat exchanger is used for chunky ingredients.
Vor dem Mischer 3, der vorzugsweise als statischer Mischer ausgebildet ist, wird der Milchproduktstrom 4 und der Lebensmittelzutatenstrom 5 in die Kombinationsstromleitung 6 zusammengeführt. Um ein genaues Dosierungsverhältnis zu gewährleisten, ist in den Leitungen des Milchproduktsstroms 4 und des Lebensmittelzutatenstroms 5 jeweils nach den Pumpen 7 eine Volumenstrommessvorrichtung 11 über die Wirkverbindungen 12 angeschlossen, die wiederum mit einer Verhältnisregelungsvorrichtung 13 über Wirkverbindungen 14 mit den volumenstromregelbaren Pumpen 7 verbunden ist und diese steuert. Auf diese Weise ist eine genaue In-Line-Dosierung des Milchprodukts und der Lebensmittelzutat möglich. Before the mixer 3, which is preferably designed as a static mixer, the milk product stream 4 and the food ingredient stream 5 are brought together into the combination stream line 6. In order to ensure an exact dosage ratio, a volume flow measuring device 11 is connected in each case after the pumps 7 in the lines of the milk product flow 4 and the food ingredient flow 5, which in turn is connected to a ratio control device 13 via active connections 14 with the volume flow controllable ones Pumps 7 is connected and controls them. In this way, an exact in-line dosing of the milk product and the food ingredient is possible.
BezugszeichenlisteLIST OF REFERENCE NUMBERS
Milchproduktmilk product
LebensmittelzutatFood ingredient
Mischermixer
MilchproduktströmMilchproduktström
LebensmittelzutatenstromFood ingredients electricity
KombinationsstromleitungCombining power line
Pumpepump
Kühlercooler
Heißhalterheat holding
PlattenwärmetauscherPlate heat exchanger
VolumenstrommessvorrichtungVolume flow measurement device
Wirkverbindungoperatively connected
VerhältnisregelungsvorrichtungRatio control device
Wirkverbindungoperatively connected
Pufferbehälterbuffer tank
LebensmittelzutatenerhitzerLebensmittelzutatenerhitzer
Kühlkreislauf Cooling circuit

Claims

Ansprüche Expectations
1. Verfahren zur Herstellung einer Kombination aus einem Milchprodukt, insbesondere Sauermilchprodukt, Pudding oder dergleichen, und mindestens einer erhitzten, stückigen und/oder nicht stückigen1. A method for producing a combination of a milk product, in particular sour milk product, pudding or the like, and at least one heated, lumpy and / or non-lumpy
Lebensmittelzutat , insbesondere Früchte und/oder Gewürze und/oder Gemüse und/oder Kräuter, wobei das Produkt und die Zutat zusammengeführt werden, dadurch gekennzeichnet, dass das Milchprodukt vor der Zusammenführung mit derFood ingredient, in particular fruits and / or spices and / or vegetables and / or herbs, wherein the product and the ingredient are brought together, characterized in that the milk product before being brought together with the
Lebensmittelzutat unterkühlt wird, insbesondere auf eine Temperatur von unter 15°C, vorzugsweise zwischen 8 und 12 °C.Food ingredient is subcooled, in particular to a temperature below 15 ° C, preferably between 8 and 12 ° C.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Temperatur vor der Zusammenführung mittels temperaturgesteuertem Kühlkreislauf geregelt wird, wobei als Regelgröße die Temperatur am Ausgang eines Kühlers vor der Zusammenführung und/oder eines Mischers nach der Zusammenführung verwendet wird.2. The method according to claim 1, characterized in that the temperature before the merge is controlled by means of a temperature-controlled cooling circuit, the temperature at the outlet of a cooler before the merge and / or a mixer after the merger being used as the control variable.
3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass der Zusammenführung eine Thermisierung des Milchproduktes vorgeschalten wird.3. The method according to claim 1 or 2, characterized in that the combination is preceded by a thermization of the milk product.
4. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Thermisierung mittels Plattenwärmetauscher erfolgt, insbesondere auf eine Temperatur von mehr als 65°C, vorzugsweise zwischen 65 und 85°C.4. The method according to any one of the preceding claims, characterized in that the thermization is carried out by means of a plate heat exchanger, in particular to a temperature of more than 65 ° C, preferably between 65 and 85 ° C.
5. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Dosierung der Kombination durch Regelung des Milchproduktstromes und/oder Regelung des Lebensmittelzutatenstromes In-Line erfolgt.5. The method according to any one of the preceding claims, characterized in that the dosage of Combination takes place by regulating the milk product flow and / or regulating the food ingredient flow in-line.
6. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass nach der6. The method according to any one of the preceding claims, characterized in that according to the
Zusammenführung des Milchproduktes mit der Lebensmittelzutat die Kombination unmittelbar mittels Mischer, insbesondere statischem Mischer, erfolgt.Merging the milk product with the food ingredient, the combination takes place directly by means of a mixer, in particular a static mixer.
7. Anlage zur Herstellung einer Kombination aus einem Milchprodukt (1) , insbesondere Sauermilchprodukt, Pudding oder dergleichen, und mindestens einer erhitzten, stückigen und/oder nicht stückigen Lebensmittelzutat (2), insbesondere Früchte und/oder Gewürze und/oder Gemüse und/oder Kräuter, wobei die Anlage mindestens einen Mischer (3) aufweist, zu dem mindestens eine Zuleitung für einen7. Plant for producing a combination of a milk product (1), in particular sour milk product, pudding or the like, and at least one heated, lumpy and / or non-lumpy food ingredient (2), in particular fruits and / or spices and / or vegetables and / or Herbs, the system having at least one mixer (3) to which at least one feed line for a
Milchproduktstrom (4) und mindestens eine Zuleitung für einen Lebensmittelzutatenstrom (5) führt, und von dem mindestens eine Kombinationsstromleitung (6) wegführt, wobei die Anlage mindestens eine Pumpe (7) aufweist, dadurch gekennzeichnet, dass die Zuleitung für den Milchproduktstrom (4) mindestens einen Kühler (8), vorzugsweise Plattenwärmetauscher, aufweist, der den Milchproduktstrom (4) vor der Zusammenführung mit dem Lebensmittelzutatenstrom (5) unterkühlt, insbesondere auf eine Temperatur von unter 15°C, vorzugsweise zwischen 8 und 12 °C. Dairy product stream (4) and at least one feed line for a food ingredient stream (5), and from which at least one combination stream line (6) leads away, the system having at least one pump (7), characterized in that the feed line for the milk product stream (4) has at least one cooler (8), preferably a plate heat exchanger, which subcools the milk product stream (4) before being combined with the food ingredient stream (5), in particular to a temperature of below 15 ° C., preferably between 8 and 12 ° C.
8. Anlage nach Anspruch 7, dadurch gekennzeichnet, dass die Zuleitung für den Milchproduktstrom (4) einen Heißhalter (9) zu einer Thermisierung des Milchproduktstromes aufweist und der Heißhalter vor dem Kühler (8) , vorzugsweise Plattenwärmetauscher, angeordnet ist, und wobei vor dem Heißhalter (9) ein weiterer Plattenwärmetauscher (10) angeordnet ist.8. Plant according to claim 7, characterized in that the supply line for the milk product stream (4) has a hot holder (9) for thermally heating the milk product stream and the hot holder is arranged in front of the cooler (8), preferably a plate heat exchanger, and in front of the Heat holder (9) is arranged a further plate heat exchanger (10).
9. Anlage nach Anspruch 7 oder 8, dadurch gekennzeichnet, dass ein Teil des Plattenwärmetauschers (10) mittels eines temperaturgesteuerten Kühlkreislaufes (17) gekühlt und so der Milchproduktstrom (4) auf eine gewünschte Temperatur am Ausgang des Kühlers (8) und/oder des Mischers (3) einstellbar und/oder regelbar ist.9. Plant according to claim 7 or 8, characterized in that a part of the plate heat exchanger (10) cooled by means of a temperature-controlled cooling circuit (17) and so the milk product stream (4) to a desired temperature at the outlet of the cooler (8) and / or Mixer (3) is adjustable and / or adjustable.
10. Anlage nach einem der Ansprüche 7 bis 9, dadurch gekennzeichnet, dass der Plattenwärmetauscher (10) so angeordnet ist, dass er den Milchproduktstrom (4) im Gegenstrom zu Plattenwärmetauscher (8) aufheizt und wieder abkühlt, wobei der Heißhalter (9) dazwischengeschaltet ist.10. Plant according to one of claims 7 to 9, characterized in that the plate heat exchanger (10) is arranged so that it heats up and cools the milk product stream (4) in countercurrent to the plate heat exchanger (8), with the hot holder (9) interposed is.
11. Anlage nach einem der Ansprüche 7 bis 10, dadurch gekennzeichnet, dass die Zuleitung für den Milchproduktström (4) und die Zuleitung für den Lebensmittelzutatenstrom (5) jeweils eine Strommessvorrichtung (11) aufweisen, die mit einer Wirkverbindung (12) zusammengeschlossen sind und durch eine Verhältnisregelungsvorrichtung (13) der Strom in mindestens einer Leitung In-Line geregelt ausgebildet ist, indem vorzugsweise eine Pumpe (7) stromregelbar ausgebildet vorgesehen ist, die durch mindestens eine Wirkverbindung (14) mit der Verhältnisregelungsvorrichtung (13) verbunden ist.11. Plant according to one of claims 7 to 10, characterized in that the feed line for the milk product flow (4) and the feed line for the food ingredient flow (5) each have a current measuring device (11) which are connected to an active connection (12) and by means of a ratio control device (13) the current in at least one line is designed to be in-line controlled, in that a pump (7) is preferably provided which is designed to be current-controllable and which is controlled by at least one operative connection (14) is connected to the ratio control device (13).
12. Anlage nach einem der Ansprüche 7 bis 11, dadurch gekennzeichnet, dass in der Kombinationsstromleitung (6) mindestens ein Mischer (3) , insbesondere statischer Mischer, angeordnet ist. 12. Plant according to one of claims 7 to 11, characterized in that in the combination flow line (6) at least one mixer (3), in particular static mixer, is arranged.
PCT/EP2001/005440 2000-05-26 2001-05-12 Producing a dairy product adding at least one food ingredient WO2001091568A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001260296A AU2001260296A1 (en) 2000-05-26 2001-05-12 Producing a dairy product adding at least one food ingredient

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10026112A DE10026112A1 (en) 2000-05-26 2000-05-26 Dessert module
DE10026112.4 2000-05-26

Publications (1)

Publication Number Publication Date
WO2001091568A1 true WO2001091568A1 (en) 2001-12-06

Family

ID=7643655

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2001/005440 WO2001091568A1 (en) 2000-05-26 2001-05-12 Producing a dairy product adding at least one food ingredient

Country Status (5)

Country Link
AU (1) AU2001260296A1 (en)
DE (1) DE10026112A1 (en)
PL (1) PL198684B1 (en)
RU (1) RU2249376C2 (en)
WO (1) WO2001091568A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008057762A1 (en) * 2006-11-01 2008-05-15 Pepsico, Inc. Beverage manufacture using a static mixer

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1492763A1 (en) * 1965-02-02 1969-10-30 Ahrens & Bode Maschinen U Appb Method and device for the production of cold-stirred fruit yoghurt
DE1792199A1 (en) * 1968-08-01 1971-10-14 Ehrmann Ohg Molkerei A Method of making yogurt and device
NL7412228A (en) * 1974-09-16 1976-03-18 Itt Pump cct supplying given proportion of additive to circulating fuel - has flow meter in supply lines of each liquid providing control signals
GB1438164A (en) * 1973-06-21 1976-06-03 Llewellyn Lewis Ltd Liquid dispensing apparatus
GB2091079A (en) * 1981-01-20 1982-07-28 A P V The Co Ltd Improvements in heat treatment of liquids having a significant gas loading
JPS58132087A (en) * 1982-01-30 1983-08-06 Hisao Kojima Apparatus for preparing emulsion fuel
EP0283101A1 (en) * 1987-03-20 1988-09-21 Dmv-Campina B.V. A process for the preparation of spreads and products obtained by that process
US4880648A (en) * 1986-10-04 1989-11-14 Hans Stamer Process for manufacturing storable fruit preparations containing whole fruits
DE19616459C1 (en) * 1996-04-25 1997-04-30 Wolfgang Scheele Milk heating device, which allows the temperature of milk to be raised to above 100 deg. C
US5820903A (en) * 1997-06-30 1998-10-13 General Mills, Inc. Calcium fortified yogurt and methods of preparation
US5893270A (en) * 1994-10-07 1999-04-13 Tetra Laval Holdings & Finance S.A. Arrangement and method for continuous cooling of food products
DE29905030U1 (en) * 1999-03-19 1999-07-08 Degussa Online dilution system for diluting hydrogen peroxide solutions
WO2000021378A1 (en) * 1998-10-13 2000-04-20 Gea Ahlborn Gmbh Method for producing highly pasteurized milk and/or milk products having the properties of fresh milk and a prolonged shelf-life

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH634464A5 (en) * 1978-07-17 1983-02-15 Verband Aargauischer Kaeserei Process for the preparation of a sterile yoghurt
DE19525195A1 (en) * 1995-07-11 1997-01-16 Anton Kraehenbuehl Manufacture, filling and extraction of fruit yoghurt from a pouch container - reduces number of vessels and process stages and assures more hygienic, reliable operation and containment of the product at lower cost

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1492763A1 (en) * 1965-02-02 1969-10-30 Ahrens & Bode Maschinen U Appb Method and device for the production of cold-stirred fruit yoghurt
DE1792199A1 (en) * 1968-08-01 1971-10-14 Ehrmann Ohg Molkerei A Method of making yogurt and device
GB1438164A (en) * 1973-06-21 1976-06-03 Llewellyn Lewis Ltd Liquid dispensing apparatus
NL7412228A (en) * 1974-09-16 1976-03-18 Itt Pump cct supplying given proportion of additive to circulating fuel - has flow meter in supply lines of each liquid providing control signals
GB2091079A (en) * 1981-01-20 1982-07-28 A P V The Co Ltd Improvements in heat treatment of liquids having a significant gas loading
JPS58132087A (en) * 1982-01-30 1983-08-06 Hisao Kojima Apparatus for preparing emulsion fuel
US4880648A (en) * 1986-10-04 1989-11-14 Hans Stamer Process for manufacturing storable fruit preparations containing whole fruits
EP0283101A1 (en) * 1987-03-20 1988-09-21 Dmv-Campina B.V. A process for the preparation of spreads and products obtained by that process
US5893270A (en) * 1994-10-07 1999-04-13 Tetra Laval Holdings & Finance S.A. Arrangement and method for continuous cooling of food products
DE19616459C1 (en) * 1996-04-25 1997-04-30 Wolfgang Scheele Milk heating device, which allows the temperature of milk to be raised to above 100 deg. C
US5820903A (en) * 1997-06-30 1998-10-13 General Mills, Inc. Calcium fortified yogurt and methods of preparation
WO2000021378A1 (en) * 1998-10-13 2000-04-20 Gea Ahlborn Gmbh Method for producing highly pasteurized milk and/or milk products having the properties of fresh milk and a prolonged shelf-life
DE29905030U1 (en) * 1999-03-19 1999-07-08 Degussa Online dilution system for diluting hydrogen peroxide solutions

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
1972 BANSKA BYSTRICA, CZECHOSLOVAKIA, SLOVENSKA VEDECKOTECHNICKA SPOLOCNOST PRE POTRAVINARSKY PRIEMYSEL;ALFA-LAVAL, TUMBA, SWEDEN, pages 130 - 138 *
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; WRÄNGHEDE L: "(In Zbornik referatov z konferencie Nova technika a technologia vyroby kyslomliecnych vyrobkov a ostatnych mliecnych specialit.)", XP002177837, Database accession no. 73-2-07-p0960 *
PATENT ABSTRACTS OF JAPAN vol. 007, no. 242 (C - 192) 27 October 1983 (1983-10-27) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008057762A1 (en) * 2006-11-01 2008-05-15 Pepsico, Inc. Beverage manufacture using a static mixer

Also Published As

Publication number Publication date
PL198684B1 (en) 2008-07-31
PL359031A1 (en) 2004-08-23
RU2249376C2 (en) 2005-04-10
DE10026112A1 (en) 2001-12-20
AU2001260296A1 (en) 2001-12-11

Similar Documents

Publication Publication Date Title
DE3050532C2 (en) Use of skimmed condensed milk with a protein ratio of 2.8 to 3.2 for the production of a protein-containing foamed confectionery in the form of an oil-in-water emulsion
DE2360911C3 (en) Process for the production of protein-rich dairy products
EP0256561B1 (en) Sweet and process for its preparation
EP1790231B1 (en) Method for producing sour milk products, method for treating milk therefor, sour milk production line, device for treating milk for said line
DE4139208A1 (en) DEVICE AND METHOD FOR PRODUCING BAKABLE LIQUID
DE60123292T3 (en) UHT-MILK CONCENTRATE PACKAGING AND METHOD FOR THE PRODUCTION THEREOF
DE3727680C2 (en)
WO2001091568A1 (en) Producing a dairy product adding at least one food ingredient
DE60206932T2 (en) METHOD AND DEVICE FOR PRODUCING A MILK PRODUCT
EP3047732B1 (en) Continuous process for the production of a white cheese composition
DE3008681C2 (en)
EP0386336B1 (en) Process for preparing an emulsion resembling mayonnaise
AT410885B (en) METHOD FOR THE PRODUCTION OF A MILK PRODUCT INCLUDING GELATINE, SKIMMED MILK AND FRUIT
DE2319457A1 (en) Culture concentrates for acid foodstuffs - eg yoghurt, cheese, etc. from fresh rennet or whey
DE3319072C2 (en)
DE2600028A1 (en) Spreadable, milk-based semi-fat prodn. - by mixing cream with milk protein, adding skimmed milk, pasteurising and homogenising
WO1986000503A2 (en) Method and installation of gentle heating particularly of liquid food products
EP3403508A1 (en) Dairy spread composition, its production method and use of the composition
CH715825A1 (en) Process for the production of a cold mixed milk beverage.
DE2430198A1 (en) Curdled milk products with standardised fat content - and much higher protein content than the original skim milk
DE2035675B2 (en) METHOD OF MANUFACTURING SOUR DAIRY PRODUCTS
EP0780053A2 (en) Process for preparing fat compositions with low fat content
DE1301704B (en) Process for the production of fresh cheese with increased shelf life in continuous operation
WO2008046638A1 (en) Method for the production of a fruit preparation
DE2329755C3 (en) Process for the production of a homogeneous milk product with a paste consistency

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE TR BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP