Foodstuffs

A preparation and food technology, which is applied in the field of spreadable food preparations, can solve the problems of not meeting the taste requirements and aesthetic requirements, and achieve the effect of appetizing visual appearance, taste improvement and smooth taste

Inactive Publication Date: 2016-08-10
DMK DEUT MILCHKONTOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This hybrid product neither satisfies the market's aesthetic nor taste needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 to 4， comparative Embodiment V1 to V5

[0174] 4 kg of skim milk was heated at 88° C. for 6 minutes and the contained proteins were denatured. The resulting mass was treated with different lactic acid bacteria and rennet, aged at 30°C for 18 hours and then stirred. The fermentation product was then placed in a centrifuge and about 3.2 kg of acid whey was separated as a liquid fraction. The residual quark (about 800 g) was adjusted to a dry matter amount of 18% by weight and a protein content of 12% by weight by adding cream. Example 4 differs from Example 2 in that the substrate is mixed (stretched) after fermentation in a YTRON rotor-stator-mixer. A panel of 5 experienced testers then rated the taste and sensory of the product from 1 (disagree) to 6 (strongly agree). The results are summarized in Table 1. Examples 1 to 4 are according to the invention, examples V1 to V5 are used for comparison. Shown are evaluation averages.

[0175] Table 1

[0176] Taste and sensory evaluation of quark substrates

[0177] ...

Embodiment 5 to 7

[0179] Embodiments 5 to 7, comparative examples V6 to V10

[0180] The following examples show the effect of a purposeful input of mixing energy to a fermented quark substrate on its physicochemical properties. It was assessed how the treatment would act on the properties of the quark substrate, adding vegetable and / or herbal preparations to absorb water and thereby dilute the taste. In addition, according to the quark substrate of the present invention, which is prepared based on different starter cultures, 25% by weight of Covered with strawberry jam and pineapple jam, the visual appearance and taste impression were evaluated by a panel of 5 experienced testers after standing at 7°C for 5 hours.

[0181] Evaluation of visual appearance was carried out by means of values ​​from (1) = clear separation of quarks and vegetable preparations to (4) = mixing of quarks and vegetable preparations; evaluation of taste by means of values ​​from (1) = clear vegetable taste to (4) = dil...

Embodiment H1 to H6

[0188] Formulations were produced according to Table 3. Mixtures 1 to 4 were injected through a first static dispenser for component (a) and a second static dispenser for component (b) into a container rotating at a speed of 30 Upm. Mixtures 5 and 6 were extruded into the container through coaxial nozzles, ie component (a) was extruded through a 0.5 cm diameter nozzle and component (b) was extruded into the container through five 0.3 cm diameter nozzles positioned coaxially with the main nozzle.

[0189] table 3

[0190] Composition of mass-produced products

[0191]

[0192] *Fat in dry matter according to mix 1 in Table 1.

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PUM

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Abstract

A spreadable foodstuffs preparation is proposed comprising (a) a fresh cheese component and (b) a vegetable or herb preparation, wherein the components (a) and (b) are present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix.

Description

field of invention [0001] The present invention belongs to the field of dairy products and relates to a spreadable food preparation based on fresh cheese and vegetables and / or herbs. Background technique [0002] Fresh cheese and vegetable or herbal preparations, especially edible quark (quark) and chives are among the most popular spreads especially in EU countries. These products are especially popular when used together, where typically fresh cheese is spread first and a vegetable or herbal preparation is spread over it. For this, until now two different products were required, which were applied separately, and therefore a measuring tool was also required for each product, i.e. a knife or a spoon, so that the individual products do not contaminate each other, or to provide a product that contains vegetables / herbs Edible quark of vegetable ingredients. [0003] In this so-called "convenience food" era, it is typical consumer demand to simplify all steps even in the food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
CPCA23C19/09A23C2250/10A23C2270/15A23V2400/231A23V2400/321A23V2400/249A23P30/25A23C19/0765B65B25/068B65B2039/009B65B2220/14A23C19/076A23V2400/215A23V2400/31
Inventor 马丽娜·斯阔马克迈克尔·哈恩
Owner DMK DEUT MILCHKONTOR
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