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WO1998042202A1 - Produit laitier - Google Patents

Produit laitier Download PDF

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Publication number
WO1998042202A1
WO1998042202A1 PCT/AT1998/000079 AT9800079W WO9842202A1 WO 1998042202 A1 WO1998042202 A1 WO 1998042202A1 AT 9800079 W AT9800079 W AT 9800079W WO 9842202 A1 WO9842202 A1 WO 9842202A1
Authority
WO
WIPO (PCT)
Prior art keywords
food according
milk product
curd
gelatin
fat content
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.)
Ceased
Application number
PCT/AT1998/000079
Other languages
German (de)
English (en)
Inventor
Hans Mandl
Rudolf Haindl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAMA Foodservice Ges mbH
Original Assignee
HAMA Foodservice Ges mbH
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 HAMA Foodservice Ges mbH filed Critical HAMA Foodservice Ges mbH
Priority to AU64891/98A priority Critical patent/AU6489198A/en
Publication of WO1998042202A1 publication Critical patent/WO1998042202A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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 OR TREATMENT 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
    • A23C9/137—Thickening substances
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products

Definitions

  • the invention relates to a food containing a milk product with an animal fat content between 5% and 25% and a gelatin content between 0.5% and 5%.
  • This milk product preferably consists only of cream and gelatin, the cream used preferably having a fat content of 15% and the gelatin content preferably being 1.5% (all percentages are to be understood as percentages by weight).
  • the object of the invention is to provide a food which is characterized by a low fat content, a high taste quality and a good shelf life (preservation of consistency).
  • the food is characterized by a mixture of the milk product mentioned with curd cheese and / or yoghurt and optionally other ingredients.
  • so-called “convenience products” can be made available to the end consumer from the aforementioned semi-finished milk product, for example spreads, creams, sauces, pastries etc.
  • the animal fat content of the milk product used is between 5% and 25%, while the gelatin content
  • the general problem with the production of the convenience products mentioned is that they are destabilized in impact devices and stirrers, pots (quark, cream cheese) and yoghurt by the processing and the resulting warping forces the convenience products manufactured to date, in particular spreads without an additional binding agent, always fluctuating in quality, which can deteriorate during storage.
  • the mixture of curd cheese and / or yogurt according to the invention with the milk product mentioned, which preferably consists only of cream and gelatin, allows a new structure to be formed in the finished end product, thus ensuring the integration of water and other constituents, so that even after prolonged storage (for example at 4 to 6 ° C) and accurate filling (ideally until the packaging is covered) a high quality can be achieved without fluctuations. Overall, a creamy consistency can be achieved, which also. longer storage time is not lost.
  • the mixture according to the invention not only favors the above-mentioned quality, in particular with regard to a long shelf life, but also gives a special taste experience with a very low fat content and a low seasoning of the food. This effect is otherwise only found in higher-fat end products, since fat is the flavor carrier. There were therefore prejudices against a low fat content. However, the mixture according to the invention has shown that an excellent taste can nevertheless be achieved even with a total fat content of less than 10%, preferably less than 5%. So the ingredients (additives) are naturally flavored. A favorable feature of this effect is a uniform distribution of the fat components in the manufacture of the milk product mentioned, in particular by means of a two-stage homogenization.
  • Lactobacillus acidophilus to the foodstuff according to the invention, since only natural foods which enable such bacterial strains to survive are used in the composition of the end products.
  • the corresponding cultures can simply be added during processing.
  • the milk products A used in the following exemplary embodiments are semi-finished products which have a consistency that can be cut and in the present case only consist of cream and gelatin, the cream being one animal fat content of 15% and the gelatin content is 1.5%.
  • this milk product A used in the invention can have an animal fat content between 5% and 25% and a gelatin content between 0.5% and 5%. This means that a relatively low fat content and a long shelf life can be achieved while maintaining a slicable consistency, which is based at least in part on a high water binding capacity. In addition, a great taste quality can be achieved despite the relatively low fat content.
  • the milk product contains between 1% and 3% gelatin, preferably between 1, 2% and 1, 6% gelatin, with which, with a relatively low gelatin content, there is still a cutable consistency which is favorable for further processing and after processing mainly creamy consistency can be guaranteed for convenience products.
  • the fat content of milk product A is very low in relation to conventional sweet cream at 36% with values between 10% and 20%, preferably around 15%.
  • the milk product A consists only of cream with 15% fat and 1.5% gelatin.
  • fat and gelatin components are of course also deviations from these certainly cheap, but not necessary, fat and gelatin components, as is expressed in the patent claims.
  • B-gelatin is suitable as gelatin, preferably with a Watzmann grain size of 20/60 and a gelatin strength of about 220 bloom grams.
  • the 5 spreads shown below are spreads that are made on the basis of milk product A mixed with curd cheese and other ingredients.
  • the spreads are as follows: 1. Pumpkin seed spread
  • Potassium sorbate can be used as a preservative.
  • MB50 is a guar gum that can also be left out. It prevents the product from becoming "glazed".
  • the guar gum "MEYPR000R50" from Meyhall AG, refluxept, Switzerland is suitable.
  • curd and milk product A together can make up more than 80% of the food. Even with little use of spices and flavors, an excellent taste experience can be achieved.
  • milk product A can be mixed with yoghurt in addition to potting or alternatively to potting, it being favorable with regard to a creamy consistency and a good taste if the food is 20 to 40% yoghurt (preferably about 30% yoghurt) and contains 40 to 55% of said milk product A.
  • the weight ratio of yogurt to milk product A is between 1: 1, 5 and 1: 2.
  • the ingredients used are mainly sugar, salt, spices, herbs, fruit mousse and, if appropriate, bacterial strains, and Lactobacillus acidophilus can also be added as a bacterial strain.
  • the production method according to the invention is characterized in that the milk product mentioned is stirred and / or whipped with curd and / or yoghurt and optionally with other ingredients. This can be done in a conventional percussion and / or agitator. Good results with regard to homogeneous mixing and a high quality associated therewith can be achieved by stirring and / or whipping at a temperature between 5 ° C. and 10 ° C., preferably with a stirring or whipping time of 5 to 10 minutes .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne une denrée alimentaire contenant un produit laitier avec une teneur en graisse animale comprise entre 5 % et 25 % et une teneur en gélatine comprise entre 0,5 % et 5 %. Ledit produit laitier est mélangé à du fromage blanc et/ou du yaourt et éventuellement à d'autres ingrédients.
PCT/AT1998/000079 1997-03-25 1998-03-25 Produit laitier Ceased WO1998042202A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU64891/98A AU6489198A (en) 1997-03-25 1998-03-25 A dairy product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ATGM174/97 1997-03-25
AT0017497U AT1942U1 (de) 1997-03-25 1997-03-25 Milchprodukt

Publications (1)

Publication Number Publication Date
WO1998042202A1 true WO1998042202A1 (fr) 1998-10-01

Family

ID=3483535

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AT1998/000079 Ceased WO1998042202A1 (fr) 1997-03-25 1998-03-25 Produit laitier

Country Status (3)

Country Link
AT (1) AT1942U1 (fr)
AU (1) AU6489198A (fr)
WO (1) WO1998042202A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2850534A1 (fr) * 2003-02-03 2004-08-06 Gervais Danone Sa Yoghourt de structure bimodale et procede de preparation
WO2007122434A1 (fr) * 2006-04-21 2007-11-01 FRIESLAND HUNGÁRIA Zrt. Produit dessert de fromage “ cottage ” à base de yaourt

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB657519A (en) * 1948-11-24 1951-09-19 Jens Anathon Killengreen Process for the manufacture of a soft cheese
US3830947A (en) * 1969-02-03 1974-08-20 Battelle Development Corp Preparation of creamed cottage cheese
GB1476309A (en) * 1973-08-31 1977-06-10 Unilever Ltd Acid cream-like topping
GB2032241A (en) * 1978-09-05 1980-05-08 Kraft Inc Shelf stable dessert product and method for manufacture thereof
US4724152A (en) * 1987-03-13 1988-02-09 The Pro-Mark Companies, Inc. Low fat cream cheese product and method for making
WO1995029595A1 (fr) * 1994-05-02 1995-11-09 Michael Shaun Flynn Dessert a solidifier
WO1996021361A1 (fr) * 1995-01-12 1996-07-18 Hama Foodservice Gesmbh Produit alimentaire

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB657519A (en) * 1948-11-24 1951-09-19 Jens Anathon Killengreen Process for the manufacture of a soft cheese
US3830947A (en) * 1969-02-03 1974-08-20 Battelle Development Corp Preparation of creamed cottage cheese
GB1476309A (en) * 1973-08-31 1977-06-10 Unilever Ltd Acid cream-like topping
GB2032241A (en) * 1978-09-05 1980-05-08 Kraft Inc Shelf stable dessert product and method for manufacture thereof
US4724152A (en) * 1987-03-13 1988-02-09 The Pro-Mark Companies, Inc. Low fat cream cheese product and method for making
WO1995029595A1 (fr) * 1994-05-02 1995-11-09 Michael Shaun Flynn Dessert a solidifier
WO1996021361A1 (fr) * 1995-01-12 1996-07-18 Hama Foodservice Gesmbh Produit alimentaire

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; KNOBLOCH D: "Erfahrungen bei der Herstellung von Joghurtzubereitungen.", XP002071183 *
J. ROTHER: "Speisegelatine in der Milchwirtschaft", DEUTSCHE MILCHWIRTSCHAFT, vol. 44, no. 21, 1993, pages 1050 - 1053, XP002071626 *
MILCHFORSCHUNG-MILCHPRAXIS, vol. 23, no. 5, 1981, VEB DRESDNER MILCHWERKE, GERMAN DEMOCRATIC REPUBLIC, pages 105 - 106 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2850534A1 (fr) * 2003-02-03 2004-08-06 Gervais Danone Sa Yoghourt de structure bimodale et procede de preparation
WO2004068958A1 (fr) * 2003-02-03 2004-08-19 Compagnie Gervais Danone Yoghourt de structure bimodale et procede de preparation
US8163316B2 (en) 2003-02-03 2012-04-24 Compagnie Gervais Danone Yogurt with a two-phase structure and method for production thereof
WO2007122434A1 (fr) * 2006-04-21 2007-11-01 FRIESLAND HUNGÁRIA Zrt. Produit dessert de fromage “ cottage ” à base de yaourt

Also Published As

Publication number Publication date
AT1942U1 (de) 1998-02-25
AU6489198A (en) 1998-10-20

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