摘要:
Die Erfindung betrifft eine Vorrichtung (1) zur Kühlung von hocherhitzten Lebensmittelprodukten mit einer Flashkühlung, die einen Behälter (17) für ein abzukühlendes Vorprodukt (33) mit einem Einlass (47, 48) für das abzukühlende Vorprodukt (33) und einem Auslass (49, 50) für das abgekühlte Endprodukt (38) des Lebensmittelprodukts sowie Kühleinrichtungen (41) enthält, wobei die Kühleinrichtungen (41) einen dem Behälter (17) zugeordneten Kühlmantel (42) enthalten, durch die wenigstens ein Teil der Wand (43) des Behälters (17) gekühlt wird. Außerdem betrifft die Erfindung auch eine Hocherhitzungslinie (2) für Lebensmittelprodukte, wobei eine solche Vorrichtung (1) enthalten ist. Ferner betrifft die Erfindung ein Verfahren zur Kühlung von hocherhitzten, insbesondere ultrahocherhitzten Lebensmittelprodukten, mit einer Flashkühlung, die einen Behälter (17) für ein abzukühlendes Vorprodukt (33), mit einem Einlass (47, 48) für das abzukühlende Vorprodukt (33) und einem Auslass (49, 50) für das abgekühlte Endprodukt (38) des Lebensmittelprodukts sowie Kühleinrichtungen (41) enthält, wobei Flüssigkeit aus dem Vorprodukt (33) verdampft und die Wärme durch Kondensation an der Innenwand des Behälters (17) abgeführt wird.
摘要:
Disclosed herein are a method for improving the saltiness of a food or drink, and the saltiness of a food or drink containing a salt and a grain. The saltiness enhancing method enhances the saltiness of salt-containing food or drink by adding a rare sugar to a raw material of the food or drink. The saltiness enhancing method is a method for reducing the salt content in a food or drink containing a salt, or a method for masking a grain odor due to a grain in a raw material of the food or drink that contains the grain as a part thereof and contains a salt. The rare sugar contains at least D-psicose.
摘要:
The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared from such liquefied cheese, those products retaining varietal characteristics of the cheese subjected to liquefaction, as well as exhibiting useful storage longevity.
摘要:
A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed cheese includes thermally treating a whey protein at a protein concentration and pH sufficient to form whey protein aggregates, blending the thermally treated whey protein with a milk protein concentrate to form a slurry; and heating the slurry for a time and temperature sufficient to form the processed cheese. In one form, the processed cheese includes about 3 to about 6.3 percent modified whey protein.
摘要:
A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about 40,000 Daltons in combination with dairy fat and dairy protein without pre-emulsification of the soy material, and the mixture is cooked and a soy cheese product thereof is then packaged. This method provides a processed cheese product having the requisite textural and flavor properties, while avoiding competitive adsorption problems between dairy and soy protein ingredients and opportunities for microbial growth which can occur with aqueous emulsified soy compositions.