CS201984B1 - Method of emulgation of the milk fat in the mixtures for the frozen creams - Google Patents
Method of emulgation of the milk fat in the mixtures for the frozen creams Download PDFInfo
- Publication number
- CS201984B1 CS201984B1 CS317379A CS317379A CS201984B1 CS 201984 B1 CS201984 B1 CS 201984B1 CS 317379 A CS317379 A CS 317379A CS 317379 A CS317379 A CS 317379A CS 201984 B1 CS201984 B1 CS 201984B1
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- milk fat
- mixtures
- creams
- emulgation
- frozen
- Prior art date
Links
- 239000006071 cream Substances 0.000 title claims description 23
- 238000000034 method Methods 0.000 title claims description 10
- 235000021243 milk fat Nutrition 0.000 title claims description 10
- 239000000203 mixture Substances 0.000 title claims description 10
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims 2
- 235000021314 Palmitic acid Nutrition 0.000 claims 1
- 235000021355 Stearic acid Nutrition 0.000 claims 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000008117 stearic acid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 12
- 239000003995 emulsifying agent Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 3
- 230000008676 import Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Description
Vynález sa týká sposobu emulgácie mliečneho tuku v zmesiach pre výrobu mrazených smotanových krémov.The invention relates to a process for emulsifying milk fat in compositions for the production of frozen cream creams.
Pri doterajšom postupe výroby mrazených smotanových krémov sa rieši emulgácia mliečneho tuku aplikáciou Emulgátora C vo fáze přípravy zmesi. V snahách o zefektívnenie emulgačnej schoponosti a zabezpečenie niektorých ďalsích priaznivých účinkov na textúru mrazených smotanových krémov sa vo výrobě pokusné aplikujú i zahraničně emulgátory monoglyceridového typu, ktoré majú pozměněné zloženie a funkčné vlastnosti v porovnaní s Emugátorom C /v dosledku ich iného výrobného postupu/, připadne ich kombinácie s Emulgátorom C. Perspektivné plánované zvýšenie výroby a řozšírenie sortimentu mrazených smotanových krémov vyžaduje zabezpečenie dobréj kvality výrobkov a předpokládá zvýšené nároky na spotřebu efektívnych emulgátorov, pri súčasne vysokých nárokoch na finančné krytie ich dovozu z kapitalistických štátov.In the prior art process for the production of frozen cream creams, the emulsification of milk fat is solved by the application of Emulsifier C in the preparation phase. In an effort to make the emulsifying ability more efficient and to provide some other beneficial effects on the texture of frozen cream creams, monoglyceride-type emulsifiers having altered composition and functional properties as compared to Emulsifier C (as a result of their other manufacturing process) are also experimentally applied in production. their combination with Emulsifier C. The prospective planned increase in production and expansion of the assortment of frozen cream creams requires assurance of good product quality and assumes increased demands on the consumption of efficient emulsifiers, while at the same time demanding financial coverage of their imports from capitalist states.
Uvedené nedostatky odstraňuje vynález, ktorého podstata spočívá v efektívnom sposobe emulgácie mliečneho tuku v zmesiach pri výrobě mrazených smotanových krémov, pomocou aplikácle účinnéj povrochovoaktívnej látky monoglyceridového typu, vyrábanej v ČSSR.The above-mentioned drawbacks are overcome by the invention, which is based on the effective method of emulsifying milk fat in mixtures in the manufacture of frozen cream creams by means of an application-active surfactant of the monoglyceride type produced in Czechoslovakia.
Prednosťou vynálezu je efektívne zabezpečenie dobrej emulgácie mliečneho tuku a tvorby mezomorfných gélov počas výroby mrazených smotanových krémov, čo je podmienkou žia201 984 dúeich texturálnyoh. vlastností výrobkov, pri zachovaní ich zdravotněj nezávadnosti. Zavedenie navrhovaného sposobu emulgácie mliečneho tuku nahradí doteraz používaný sposob pomooou československého výrobku, bez nároku na dovoz povrohovoaktívnych látok pre výrobu mrazených smotanových krémov z kapitalistických štátov.It is an advantage of the invention to effectively ensure good emulsification of milk fat and formation of mesomorphic gels during the production of frozen cream creams, which is a prerequisite for making textural textures. properties of products, while maintaining their health safety. The introduction of the proposed method of emulsifying milk fat replaces the hitherto used method with the help of the Czechoslovak product, without the need to import superactive substances for the production of frozen cream creams from the capitalist states.
Navrhovaný spósob emulgácie mliečneho tuku možno realizovat v ktoréjkolvek výrobní mrazených smotanových krémov, pri využívaní výrobného zariadenia.The proposed method of emulsifying milk fat can be implemented in any production of frozen cream creams, using the production equipment.
Příklad.Example.
Navrhovaný sposob emulgácie mliečneho tuku možno uplatnit pri príprave zmesi pre výrobu mrazeného smotanového krému Coppa Caffe. K zmesi základných surovin /odstředěné mlieko, sušené mlieko, cukor, glukóza/ v množstváoh potřebných na 1000 litrov výslednej zmesi sa přidá pri teplote 50 °C a stálom miešaní 7 kg emulgátora a po zahriatí na 65 °C sa přidá 33%-ná smbtana a ostatné přídavné látky. Výsledný obsah tuku vo výrobku je 6 % a jeho dobrá emulgácia sa prejaví vhodným korpusom a dobrou textúrou finálneho výrobku. Uvedený sposob zabezpečí prevedenie všetkého tuku v zmesi do emulgovanej formy, ako i dobrá stabilitu vytvorenej emulzie pri výrobě a nasledujúcom skladovaní mrazeného smotanového krému.The proposed method of emulsifying milk fat can be applied in the preparation of a mixture for the production of frozen cream of Coppa Caffe. To the raw material mixture (skim milk, powdered milk, sugar, glucose) in amounts necessary for 1000 liters of the resulting mixture is added at 50 ° C with constant stirring 7 kg of emulsifier and after heating to 65 ° C 33% cream is added and other additives. The resulting fat content of the product is 6% and its good emulsification is manifested by a suitable body and good texture of the final product. This method ensures that all the fat in the mixture is converted into an emulsified form, as well as good stability of the emulsion formed during manufacture and subsequent storage of the frozen cream cream.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS317379A CS201984B1 (en) | 1979-05-10 | 1979-05-10 | Method of emulgation of the milk fat in the mixtures for the frozen creams |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS317379A CS201984B1 (en) | 1979-05-10 | 1979-05-10 | Method of emulgation of the milk fat in the mixtures for the frozen creams |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS201984B1 true CS201984B1 (en) | 1980-12-31 |
Family
ID=5371046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS317379A CS201984B1 (en) | 1979-05-10 | 1979-05-10 | Method of emulgation of the milk fat in the mixtures for the frozen creams |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS201984B1 (en) |
-
1979
- 1979-05-10 CS CS317379A patent/CS201984B1/en unknown
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