Quark base mix having enhanced taste properties

A matrix composition and composition technology, applied in the field of quark cheese, can solve the problems of affecting edible characteristics, unfavorable, unsatisfactory sensory evaluation of quark cheese, etc., and achieve the effect of delaying penetration and enhancing creaminess

Inactive Publication Date: 2015-02-25
DMK DEUT MILCHKONTOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, these methods of the prior art have the disadvantage that the sensory evaluation of quark cheese is rated as unsatisfactory by many consumers
It is rather problematic that the fruit waters out and the juice flows throughout the product, diluting it and thus adversely affecting the edible properties

Method used

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  • Quark base mix having enhanced taste properties
  • Quark base mix having enhanced taste properties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 to 4

[0064] Examples 1 to 4, Comparative Examples C1 to C5

[0065] 4 kg of skim milk were treated at 88° C. for 6 minutes and the resulting protein was denatured. The mixture was mixed with lactic acid bacteria and rennet and aged at about 30°C for about 18 hours, then stirred. The fermentation product was then placed in a centrifuge and about 3.2 kg of acid whey were separated as a liquid fraction. The remaining quark cheese mix (approximately 800 g) was adjusted to a dry matter content of 18% by weight and a protein content of 12% by weight by adding cream. Example 4 differs from Example 2 in that the matrix mix is ​​remixed ("stretched") after fermentation in a rotor-stator mixer from YTRON. The taste and organoleptic properties of the prepared product were then evaluated by a panel of 5 experienced testers on a scale from 1 (=not applicable) to 6 (=perfectly applicable). The results are summarized in Table 1. Examples 1 to 4 are according to the invention and examples C1 t...

Embodiment 5 to 7

[0070] Examples 5 to 7, Comparative Examples C6 to C10

[0071] The following examples show the effect of targeted introduction of agitation energy into a fermented quark cheese base composition on its physicochemical properties. The treatment was evaluated for its effect on the tendency of the quark cheese base composition to absorb water when the fruit preparation was added and thus dull the taste. For this purpose, quark cheese base compositions prepared according to the invention based on different starter cultures were prepared in each case using 25% by weight of fruit pieces of strawberries and pineapples in sweetened preparations using a rotor from YTRON - The stator mixer is covered once before and after treatment (20°C, 15 minutes, 2500rpm) and visual inspection by a panel of 5 experienced testers after the preparations have been stored at 7°C for a period of 5 hours Both impression and taste impression were evaluated.

[0072] Visual assessment was based on a scale...

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Abstract

A quark base mix is proposed having enhanced taste properties, which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off in such a manner that a non-acidified quark base mix is formed, (b) the resultant mixture is subjected to a temperature treatment until denaturation occurs, (c) the denatured product is admixed with starter cultures and rennet and optionally (d) the quark base mix obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and, as starter culture, (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris are used.

Description

technical field [0001] The present invention belongs to the field of dairy products and relates to a quark cheese with enhanced taste and also to a method for its production. Background technique [0002] For the production of quark cheese, skimmed milk is generally heat-treated and the proteins therein are denatured. [0003] Lactic acid bacteria and rennet are then added for the so-called milk coagulation (reverse phase) process. The casein coagulates and forms what is known in the art as curd. After aging (8 to 20 hours), the curd is stirred. This initiates whey separation and the two phases are then separated in a separator. The liquid sour whey was otherwise processed and the quark cheese base mix adjusted to the desired fat and protein content by adding cream. [0004] However, these methods of the prior art have the disadvantage that the sensory evaluation of quark cheese is rated as unsatisfactory by many consumers. Either the product is impeccable in taste but ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/05A23C19/032
CPCA23Y2240/75A23Y2260/00A23Y2240/41A23Y2240/21A23C9/127A23C19/0323A23Y2240/25A23C9/1236A23C19/05A23C19/076A23V2400/215A23V2400/219A23V2400/31A23V2400/231A23V2400/249
Inventor 迈克尔·哈恩马丽娜·斯阔马克
Owner DMK DEUT MILCHKONTOR
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