DE1915826A1 - Method of making a food - Google Patents
Method of making a foodInfo
- Publication number
- DE1915826A1 DE1915826A1 DE19691915826 DE1915826A DE1915826A1 DE 1915826 A1 DE1915826 A1 DE 1915826A1 DE 19691915826 DE19691915826 DE 19691915826 DE 1915826 A DE1915826 A DE 1915826A DE 1915826 A1 DE1915826 A1 DE 1915826A1
- Authority
- DE
- Germany
- Prior art keywords
- food
- milk
- thickening
- thickeners
- sulfates
- 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
- 235000013305 food Nutrition 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 230000008719 thickening Effects 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 6
- 229920000926 Galactomannan Polymers 0.000 claims description 5
- 150000003467 sulfuric acid derivatives Chemical class 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000021317 phosphate Nutrition 0.000 claims description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 150000003385 sodium Chemical class 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 239000007853 buffer solution Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 238000005192 partition Methods 0.000 description 3
- 241001467355 Gigartina Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020141 vanilla milk drink Nutrition 0.000 description 1
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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
Verfahren zur Herstellung eines Nahrungsmittels Die Erfindung betrifft ein Verfahren zur Herstellung eines komplexen Nahrungsmittels auf Milchbasis, bestehend aus zwei zwar ohne Trennwand voneinander getrennten, aber in einem Behälter nebeneinander vorliegenden Volumen eingedickter (gélifié) Milch verschiedener Farbe und verschiedenen Geschmacks und Geruchs, wie 3.3. dunkle Schokoladen- und helle Vanille-Milch. Method of Making a Food The invention relates to a method of making a complex milk-based foodstuff consisting of of two separated from each other without a partition, but next to each other in a container present volume of thickened (gélifié) milk of different color and different Taste and smell, as in 3.3. dark chocolate and light vanilla milk.
Es ist bekannt, die Nahrungsmittel durch eine Vorrichtung, die im wesentlichen aus einer Trennwand und zwei Zuführungen, die mit Vorratsbehältern für die Nahrungsmittel versehen sind, bestehen, in die Behälter so ab zufüllen, daß im Behälter ohne Trennwand zwei voneinander getrennte Volumen erhalten werden. Die Nahrungsmittel auf Milchbasis werden dabei Je nach Dichte und Viskosität bei verschiedenen Temperaturen abgefüllt, Es hat sich gezeigt, daß sich insbesondere Farbe, Geschmack und Geruch der verschiedenen Nahrungsmittel in der Zeit zwischen Abfüllung und Verkauf mehr oder weniger weitgehend vermischen.It is known that the food by a device that im essentially consisting of a partition and two feeders with storage containers for which the food is provided, consist of filling the container in such a way that that two separate volumes are obtained in the container without a partition. The milk-based foods are depending on the density and viscosity Bottled at different temperatures, it has been shown that in particular Color, taste and smell of different foods in between Bottling and sales to a greater or lesser extent mix.
Aufgabe der Erfindung ist es, diese Nachteile zu vermeiden und ein Verfahren zu schaffen, mit dem die gegenseitige Vermischung der verschiedenen Nahrungsmittel auf Milchbasis vermieden wird.The object of the invention is to avoid these disadvantages and a To create process by which the mutual mixing of different foods milk-based is avoided.
Diese Aufgabe wird erfindungsgemaß dadurch gelöst, daß die Nahrungsmittel auf Milchbasis mit einer Kombination von Verdickungsmitteln und Stabilisierungsmitteln, bestehend aus Irländisch-Moos-Extrakten, verbunden mit Galaktomannanen und stärkemehlartigen Stoffen, behandelt werden und die Geachwindigkeit der Verdickung durch (Natrium-) Salze vom Typ der Sulfate und Phosphate reguliert wird, Die Verdickungs- und Stabilisierungsmittel sind Flechten vom Typ "Gigartina" und "Gondrus crispus", verbunden mit stärkemehlartigen Extrakten aus Mais und Galaktomannanen.This object is achieved according to the invention in that the food milk-based with a combination of thickeners and stabilizers, Consists of Irish moss extracts, combined with galactomannans and starch flour-like Substances to be treated and the speed of thickening by (sodium) Salts of the type of sulfates and phosphates is regulated, The thickening and stabilizing agents are lichens of the type "Gigartina" and "Gondrus crispus", combined with starch flour-like Corn and galactomannan extracts.
Das folgende Beispiel zeigt eine erfindungsgemäße Zusammensetzung: Gigartina .......................... 25 % Gondrus crispuß ..................... 8 % Galaktomannane ....................... 12 % Stärkemehlartige Extrake aus Mais .. 57 % Die Verdiokungsgeschwindigkeit wird durch (Natrium-) Salse vom gp der Sulfate und Phosphate geregelt. Diese Salze ermöglichen es einerseits, eine Verdickungsgeschwindigkeit zu erhalten, die auf die Handhabungszeit des Produkts abgestimmt ist, und andererseits, das Gel bei tiefen Temperaturen (unter '300C) zu verfestigen.The following example shows a composition according to the invention: Gigartina .......................... 25% Gondrus crispuss ................... .. 8% galactomannans ....................... 12% corn starch-like extract .. 57% The speed of digestion is determined by (sodium) salts from the gp of sulphates and phosphates regulated. These salts make it possible there on the one hand, one Thickening rate to get based on the handling time of the product and on the other hand, the gel at low temperatures (below '300C) to solidify.
Bei der Herstellung der Nahrungsmittel auf der Basis von Verdickungsmitteln und aromatisierenden Fruchtsäften ergibt sich ein pH von ca. 4,5. Durch die Verdickung im sauren Milieu stellt sich in diesem Fall das Problem der Depolymerisation der Kolloide durch ein pH unter 5, Die Verdickung im sauren Milieu wird durch Verwendung von Verdickungsmitteln wie Gondrus crispus" kombiniert mit Galaktomannanen in Pufferlösung in Gegenwart von Sulfaten und in gechlortem Milieu erreicht.In the production of food on the basis of thickeners and flavoring fruit juices results in a pH of approx. 4.5. Because of the thickening In the acidic environment, the problem of depolymerization arises in this case Colloids due to a pH below 5, the thickening in an acidic medium is due to use of thickeners like Gondrus crispus "combined with galactomannans in buffer solution achieved in the presence of sulfates and in a chlorinated medium.
Claims (2)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR13021944A FR1543294A (en) | 1967-08-07 | 1967-08-07 | Manufacturing process of complex food products |
| FR22263A FR94295E (en) | 1967-08-07 | 1968-04-30 | Manufacturing process for complex food products. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1915826A1 true DE1915826A1 (en) | 1969-11-13 |
Family
ID=9679018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19691915826 Pending DE1915826A1 (en) | 1967-08-07 | 1969-03-27 | Method of making a food |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE725319A (en) |
| DE (1) | DE1915826A1 (en) |
| FR (1) | FR94295E (en) |
| GB (1) | GB1218280A (en) |
-
1968
- 1968-04-30 FR FR22263A patent/FR94295E/en not_active Expired
- 1968-12-12 BE BE725319D patent/BE725319A/xx not_active Expired
- 1968-12-24 GB GB61254/68A patent/GB1218280A/en not_active Expired
-
1969
- 1969-03-27 DE DE19691915826 patent/DE1915826A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| BE725319A (en) | 1969-05-16 |
| GB1218280A (en) | 1971-01-06 |
| FR94295E (en) | 1969-07-25 |
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