Food preparation

Abstract

A daughtable food preparation containing (a) a fresh cheese ingredient and (b) a fruit preparation wherein the ingredients (a) and (b) are present side by side in a container such that they occupy contiguous three-dimensional areas that are not mixed with one another is proposed.

Description

[0001] This application is a divisional application of patent application No. 201610054846.2, filed on January 27, 2016, by DMK German Dairy Co., Ltd., entitled "Food Preparation". Invention Field This invention belongs to the field of dairy products and relates to a spreadable food preparation based on fresh cheese and fruit. Existing technology To date, fresh cheese and fruit preparations, especially edible quark and jam, are the most popular bread spreads in EU countries. Using these products together is particularly popular, typically with fresh cheese spread first, followed by the fruit preparation. This still requires two distinct products, each applied separately, necessitating measuring tools—a knife or spoon—to prevent cross-contamination.

[0002] In this so-called "convenience food" era, simplifying all steps, even within the food industry, is a typical consumer demand. Why buy two products when people want to use them together? There are two approaches: one is a single product where the two ingredients are spatially separated, and the other is a blend made from fresh cheese and fruit preparations. So far, this "2-in-1" product hasn't entered the market because there's been no progress when the two ingredients must be applied sequentially to bread. This blend fails to meet either aesthetic or taste requirements.

[0003] A dairy preparation is known from EP 1348340 B1 (NESTLE), which also contains a fruit substrate as a second ingredient. This product is prepared by co-extrusion, in which each ingredient is placed in a separate area and does not come into contact with each other. In this way, only one or the other ingredient can be applied.

[0004] Therefore, the object of the present invention is to provide a spreadable preparation that contains not only fresh cheese but also fruit extracts, wherein the two ingredients can be taken out of a container or package and used as a bread spread, wherein the two ingredients do not mix in the container, so that the two ingredients are still enjoyed as separate ingredients.

[0005] Another objective of this invention is to preferably select the ingredients in such a way that they do not impair each other's sensory properties. This includes, in particular, changes in viscosity of the fresh cheese ingredients due to reaction with fruit acids and changes in flavor due to fruit flavor seeping into the product from fruit preparations. Summary of the Invention

[0006] The subject of this invention is a spreadable food preparation containing... (a) A fresh cheese ingredient and (b) A fruit preparation, Components (a) and (b) exist side by side in the container, occupying interconnected three-dimensional regions that do not mix with each other.

[0007] Surprisingly, it was found that when the two components are packaged in a container or packaging in such a way that they form connected three-dimensional regions, that is, when they exist side by side as separate components, the objective of the present invention is completely achieved.

[0008] Components (a) and (b) can form their respective connected three-dimensional regions, which are located within the container. Layered existence; Forming a vortex shape, or Each exists as a separate bundle.

[0009] Particularly advantageous are the components that either form a vortex shape or exist as a separated bundle. A vortex shape refers to the component expanding into a spiral shape that extends across the plane and thickness of the container without interruption. A bundle shape corresponds to the bundle shape known from other foods that are packed in tubes and similarly contain two components with different colors or flavors.

[0010] Therefore, the present invention also includes a spreadable food preparation containing... (a) A fresh cheese ingredient and (b) A fruit preparation, It is thus prepared by loading two components into a container using a suitable method, which is described in detail below, such that the components either form a vortex or exist as separate bundles.

[0011] container In this invention, "container" refers to various packages whose shape and material are suitable for packaging food, particularly creamy products, such as formulations according to the invention, so that they can be delivered to the end consumer. Containers are typically—though not critical to the invention—bowls or basins with a volume of 50 to 500 ml, preferably 100 to 250 ml, sealed after filling with a film or foil and optionally a lid, and subsequently placed on a tray or pallet for delivery to the retail market. Containers may be opaque, however, they are preferably transparent, allowing the consumer to see an attractive pattern—whether layered, swirling, or bundled.

[0012] Fresh cheese Fresh cheese refers to cheese produced from pasteurized milk. Compared to many other types of cheese, it requires only a minimal degree of maturation and can be eaten immediately. In Germany, according to cheese regulations (Käseverordnung), fresh cheese must contain more than 73% water in its defatted cheese. Therefore, fresh cheese can only be stored for a short time and must be refrigerated as much as possible. Compared to other types of cheese, producing fresh cheese requires less rennet, a lower denaturation temperature, and a longer denaturation time. Fresh cheese of all fat grades can be obtained. Types of fresh cheese include, for example, Brimsen, Brousse du Rove, Burrata, and Hüttenkäse (also known as chunky fresh cheese). cottage cheese (It is made from skim milk but partially refined with cream), Mascarpone, Panir, Quark, Cream Cheese, Double Cream Cheese or Triple Cream Cheese, Ricotta, Schichkäse, and Ziger.

[0013] The formulations according to the invention preferably contain edible quarks as an ingredient (a). To produce quarks, skim milk is typically heated and its proteins denatured. This is followed by the addition of lactic acid bacteria and rennet, resulting in what is known as milk coagulation (conversion). Casein coagulates and forms what is technically called a gel. After aging (8 to 20 hours), the gel is agitated. This triggers whey separation, separating the two phases in a separator. The liquid acidified whey is further processed, and the quark substrate is adjusted to the desired fat and protein content by adding cream.

[0014] In another preferred embodiment of the invention, a specific quark substrate (i.e., quarks without added cream) is used, thereby obtaining... (a) Heating the raw milk and separating the cream yields an unfermented quark substrate. (b) Heat the resulting mixture until denaturation occurs. (c) Treat the denatured product with a starter culture and rennet, and optionally (d) Adjust the quark substrate obtained after fermentation to the defined dry matter and protein content. And use (i) Contains (i-1) thermophilic streptococci ( Streptococcus thermophilus (i-2) Leuconostoc mesenteroides ( Leuconostoc species (i-3) Diacetyl biomutant strain of Lactococcus lactis subsp. lactis ( Lactococcus lactis subsp. lactis biovar diacetylactis (i-4) Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis ) and (i-5) Lactococcus lactis subsp. milk fat ( Lactococcus lactis subsp. cremoris The first mixture of five microbial strains, and (ii) Contains (ii-1) Streptococcus thermophilus ( Streptococcus thermophilus (ii-2) Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis ) and (ii-3) Lactococcus lactis subsp. milk fat ( Lactococcus lactis subsp. cremoris The second mixture of three microbial strains As a fermentation culture Preferably, such quark substrates have a Brookfield viscosity (RVT, screw 1, 10 Upm) of about 1,000 to about 8,000 mPas at 20 °C, more preferably about 2,000 to about 6,000 mPas, and particularly about 3,000 to about 5,000 mPas.

[0015] The advantages associated with using this type of quark substrate are that it yields quarks with significantly improved flavor through the use of selected starter cultures, resulting in a smooth taste without leaving an oily overall impression. Furthermore, while the viscosity of this substrate does not completely prevent whey leakage from the container / packaging after extrusion, it significantly delays this process. This invention allows the product to maintain an appetizing visual appearance even after repeated extrusions.

[0016] The desired viscosity can be further improved by post-processing the quark matter, i.e., by inputting a defined amount of shear energy through at least one rotor-stator mixer; this method is also known as "stretching". One to three-stage systems can be used as needed. The desired viscosity and creamy consistency can be adjusted by varying the slit width, the number and geometry of the teeth, the number of rotor-stator assemblies, the residence time, and the rotational speed, among other things. These parameters can be adjusted by those skilled in the art based on their basic knowledge without requiring inventive work. The corresponding component, designated "Ytron-Z" (Ytron mixer), is available, for example, from Ytron Process Technology GmbH.

[0017] The resulting fresh cheese, after fermentation and optional stretching, is then adjusted to the desired dry matter, protein, and fat content by, for example, the addition of cream. The preferred dry matter content of the fresh cheese base is about 15% to about 24% by weight, and particularly about 18% by weight. The protein content is about 10% to about 15% by weight, and preferably about 12% by weight.

[0018] Fruit preparations The properties of the fruit preparation are not critical in this invention and are primarily determined by taste requirements. Therefore, component (b) can be jam, fruit spread, fruit jam, or fruit jelly.

[0019] Jam is a traditional name for a bread spread made from fruit cooked in sugar; the fruit pieces are not visible in the final product.

[0020] Fruit jam refers to a product in which pieces of fruit are still visible.

[0021] Fruit jellies contain pectin, which is found in many fruits, especially apples. To allow pectin to dissolve from cell walls, pectin-rich fruits are cooked with sugar. Sugar extracts water from the cells, thereby breaking down cell walls and making it easier to release pectin. If enough sugar is present in the solution, free water binds to the sugar—pectin molecules can then react only with each other and no longer with water. For pectin molecules to bind together in a framework upon cooling, water is “locked” within this framework; they must be present at a sufficiently high concentration, and the solution must be acidic, otherwise the pectin molecules will repel each other (through ionization). The ideal pH is 3.3. According to food law, jellies made from fruit water extracts or concentrated fruit juices are called fruit jellies. Jelly simple (Fruit content must be at least 35%) or Jelly outside (Fruit content must be at least 45%).

[0022] preparation The formulations of the present invention may contain ingredients (a) and (b) in a weight ratio of about 80:20 to about 50:50 and preferably about 70:30 to about 60:40.

[0023] In addition to the two ingredients (a) and (b), the formulations may also contain other commonly used adjuvants and additives for dairy and fruit products, particularly thickeners, acidifiers, and acidity regulators.

[0024] In a preferred embodiment, the formulation of the present invention may therefore contain the following components in appropriate amounts: (a) About 20 to about 80% by weight, preferably about 50 to about 60% by weight, of fresh cheese. (b) About 20 to about 50% by weight, preferably about 30 to about 40% by weight, of a fruit preparation. (c) 0 to about 5% by weight, preferably about 1 to about 3% by weight, of thickener. (d) 0 to about 2% by weight, preferably about 0.5 to about 2% by weight, of an acidifier and an acidity regulator, and (e) 0 to about 3% by weight, preferably about 1 to about 2% by weight, other adjuvants and additives. The premise is that the total amount used is 100 units by weight.

[0025] Thickener Thickeners, whose constituent components (c) are optional, are substances that first bind with water. Viscosity is increased by removing unbound water. From representative concentrations of any variety of thickeners, a network effect also occurs, which mostly leads to a disproportionate increase in viscosity. In this case, molecules are "cross-linked," i.e., entangled. Most thickeners involve linear or branched macromolecules (e.g., polysaccharides or proteins) that can interact through intermolecular interactions such as hydrogen bonds, hydrophobic interactions, or ionic interactions. The extreme cases of thickeners are layered silicates (bentonite, hydrated silicate) or hydrated SiO2 particles that are dispersed in particles and can bind with water in their solid-like structure, or can interact based on the aforementioned interactions. Examples are: E 400 – Alginic acid E 401 – Sodium Alginate E 402- Potassium Alginate E 403 – Ammonium Alginate E 404 – Calcium Alginate E 405 – Propylene glycol alginate E 406 – Agar E 407 – Carrageenan, Danish Agar E 408 – Locust bean gum E 412 – Guar Gum E 413 – Amine Yellow Gum E 414 – Gum Arabic E 415 – Xanthan Gum E 416 – Coral Tree Gum (Indian Amine Yellow Gum) E 417 – Tara gum (Guayuk gum from Peruvian ebony tree) E 418 – Gellan Gum E 440 – Pectin, Opekta E 440ii – Amide-modified pectin E 460 - Microcrystalline cellulose, cellulose powder E 461 – Methylcellulose E 462 – Ethyl cellulose E 463 – Hydroxypropyl cellulose E 465 – Methylethyl cellulose E 466 – Carboxymethyl cellulose, Sodium carboxymethyl cellulose Acidifier Food products may contain acidifiers and / or acidity regulators. In this invention, the acids are preferably permissible in food, particularly those listed herein: E 260 - Acetic acid E 270 - Lactic acid E 290 - Carbon Dioxide E 296 - malic acid E 297 - Fumaric acid E 330 - Citric Acid E 331 - Sodium citrate E 332 - Potassium citrate E 333 - Calcium Citrate E 334 - Tartaric acid E 335 - Sodium Tartrate E 336 - Potassium Tartrate E 337 - Sodium tartrate-potassium E 338 - Phosphoric acid E 353 - Tartaric acid E 354 - Calcium Tartrate E 355 - Adipic acid E363-succinic acid E 380 - Triammonium Citrate E 513 - Sulfuric acid E 574-gluconic acid E 575 - gluconolactone Acidity regulator Acidity regulators are food additives that maintain acidity or alkalinity, thereby stabilizing the pH value of food. They typically involve organic acids and their salts, carbonates, and occasionally inorganic acids and their salts. The addition of acidity regulators enhances the stability and strength of food, achieves desired precipitation, and improves the effectiveness of preservatives. Unlike acidifiers, acidity regulators are not used to alter the taste of food. Their function is based on forming a buffer system in the food, so the pH value does not change or only slightly changes when acidic or alkaline substances are added. Examples are: E 170 - Calcium carbonate E 260–263 - Acetic acid and acetates E 270-Lactic acid E 296-malic acid E 297-fumaric acid E 325–327-lactate (lactic acid) E 330–333-citric acid and citrate E 334–337-tartaric acid and tartrate E 339–341-orthophosphate E 350–352-malate (malic acid) E 450–452 - Diphosphates, triphosphates, or polyphosphates E 500–504-carbonate (carbonic acid) E 507 - Hydrochloric acid and chloride E 513–517 - Sulfuric acid and sulfates E 524–528-hydroxide E 529–530-oxides E 355–357 - Adipic acid and adipate E 574–578-gluconic acid and gluconate Other auxiliaries and additives sweeteners 。 Other adjuvants and additives that the formulation may contain include, for example, sweeteners. Carbohydrates, and especially sugars, such as sucrose, trehalose, lactose, maltose, melitriose, maltodextrose, paraginose, lactulose, D-fructose, D-glucose, D-galactose, L-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, L-arabinose, D-ribose, D-glyceraldehyde, or maltodextrin are also suitable. Plant compounds containing these substances are equally applicable, such as those based on beets (Beta vulgaris ssp., sugar fractions, syrups, molasses), sucrose (Saccharum officinarum ssp., molasses, cane syrup), maple syrup (Acer ssp.), or agave plants (agave syrup).

[0026] Synthetic alternatives can also be considered, namely, conventional enzymatic starch or sugar hydrolysates (invert sugar, fructose syrup). Concentrated fruit juice (e.g., apple or pear based); Sugar alcohols (e.g., erythritol, threitol, arabinitol, ribitol, xylitol, sorbitol, mannitol, galactitol, lactitol); Proteins (such as Miraculin, Monellin, Thaumatin, Curculin, and Brazzein). Sweeteners (e.g., Magap, sodium cyclohexylsulfamate, acesulfame potassium, neohesperidin dihydrochalcone, sodium saccharin, aspartame, super aspartame, neotam, alitam, sucralose, stevioside, rebaudioside, lugduname, carrelame, sucrononate, sucrooctate, mononitin, phenylodulcin)); Sweet-tasting amino acids (such as glycine, D-leucine, D-threonine, D-aspartic acid, D-phenylalanine, D-tryptophan, L-proline); Other small molecules with a sweet taste, such as hernandulcin, dihydrochalconglykoside, glycyrrhizin, glycerrhetinsäure, their derivatives and salts, licorice extract (Glycyrrhizza glabra ssp.), Lippiadulcis extract, Momordica ssp. extract, or Individual substances such as monk fruit and its derivatives, such as mogroside, Hydrangea dulcis, or Stevia ssp. (e.g., Stevia rebaudiana) extracts.

[0027] spices This invention particularly utilizes fragrances possessing ester, aldehyde, or lactone structures, which decompose particularly rapidly in the presence of titanium dioxide and under light exposure. Therefore, this invention also relates to improved stability of fragrances, especially storage stability.

[0028] The oral formulations of the present invention may contain one or more flavorings. Typical embodiments include: acetophenone, allyl hexanoate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzimidazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butylphenoxylate, carvone, camphene, eugenol, cinnamyl acetate, citral, citronellol, citronellol, citronellol acetate, cyclohexyl acetate, cymene, damascon, decanolactone, dihydrocoumarin, dimethyl aminobenzoate, dimethyl aminobenzoate, dodecyl lactone, ethoxyethyl acetate, ethylbutyric acid, ethyl butyrate, ethyl decanoate, ethyl hexanoate, ethyl crotonate, ethyl furanone, ethyl guaiacol. Ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methylbutyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptaate, 4-(p-hydroxyphenyl)-2-butanone, γ-decanolide, geraniol, geraniyl acetate, geraniyl acetate, Grapefruitaldehyd, methyl dihydrojasmone (e.g., Hedion®), piperaldehyde, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexanoate, trans-2-hexenoate. Esters, cis-3-hexenyl carboxylate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl carboxylate, p-hydroxybenzylacetone, isoamyl alcohol, isoamyl isovalerate, isobutyl butyrate, isobutyraldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, menthol, menthol furan, methyl aminobenzoate, methylbutanol, methylbutyric acid, 2-methylbutyl acetate, methyl hexanoate, methyl cinnamate, 5-methylfurfural, 3,2,2-methylcyclopentenol, 6,5,2-methylheptenone, methyl dihydrojasmonic acid, methyl jasmonic acid, 2-methyl methylbutyrate, 2-methyl 2-Pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexanol acetate, nerol, nerol acetate, trans, trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, cedarone, δ-octyl lactone, γ-octyl lactone, 2-octanol, 3-octanol, 1,3-octenol, 1-octyl acetate, 3-octyl acetate, palmitic acid, paraldehyde, non-brownene, pentanedione, phenylethyl acetate, phenylethyl alcohol, phenylethyl alcohol, phenylethyl isovalerate, piperaldehyde, propionaldehyde, propyl butyrate, pulehleone, pulehleol, sweet orange aldehyde, thiol, terpinene, terpineol, isoterpinene, 8,3-thiomenthone, 4,4-2-Thiomethylpentanone, thymol, δ-undecyl lactone, γ-undecyl lactone, Valencen, valeric acid, vanillin, 3-hydroxybutanone, ethyl vanillin, ethyl vanillyl isobutyrate (=3-ethoxy-4-isobutoxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably cyclohofuranone (=2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone)) High furanones (=2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone and 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and its derivatives, γ-lactones (preferably γ-undecanolactone, γ-nonanolactone, γ-decanolactone), δ-lactones (preferably 4-methyl-δ-decanolactone, masoylenolactone, δ-decanolactone, Tuberolacton), methyl sorbate, bisvanillin, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isoamyl acetate, ethyl butyrate, butanediol Butyl butyrate, isoamyl butyrate, ethyl 3-methylbutyrate, ethyl hexanoate, allyl hexanoate, butyl hexanoate, ethyl octanoate, ethyl 3-methyl-3-phenyldehydroglyceroate, ethyl 2-trans-4-cis-decadienate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-aldehyde and phenylhexenal, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, bis(2-methyl-3-furanyl)disulfide, furfuryl mercaptan, methyl thiopropionaldehyde, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-Dimethyl-5-ethylthiazole, 2-acetyl-1-pyrrolidone, 2-methyl-3-ethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 2-acetylpyrazine, 2-pentylpyridine, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-octenal, (E)-2-nonenal, 2-undecenal, 12-methyltridecaldehyde, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-Dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isoprene alcohol, and (not specifically listed) stereoisomers, enantiomers, structural isomers, diastereomers, cis / trans isomers, or epimers of these substances.

[0029] Vitamins In another embodiment of the invention, the food additive may include vitamins as other optional additives. Vitamins have different biochemical mechanisms of action. Some act similarly to hormones and regulate mineral metabolism (e.g., vitamin D), or affect cell and tissue growth and cell differentiation (e.g., some forms of vitamin A). Others are antioxidants (e.g., vitamin E and, under certain conditions, vitamin C). The most abundant vitamins (e.g., B vitamins) are precursors to enzyme cofactors, assisting enzymes in catalyzing certain metabolic processes. Thus, vitamins are closely associated with enzymes, for example, as part of the enzyme's active radical: an example is biotin, which is part of an enzyme responsible for fatty acid production. On the other hand, vitamins can also be weakly associated and act as cocatalysts, for example, as easily separable groups and intermolecular transfer of chemical groups or electrons. For example, folic acid transports methyl, formyl, and methylene groups into cells. Although their auxiliary roles in enzyme-matrix reactions are known, their other properties are equally important to the body.

[0030] Within the scope of this invention, substances that can be considered for use as vitamins are selected from the group comprising... Vitamin A (retinol, retinaldehyde, beta-carotene), Vitamin B1 (thiamine) Vitamin B2 (riboflavin), Vitamin B3 (niacin, niacinamide) Vitamin B5 (benzopyrenic acid), Vitamin B6 (pyridoxine, pyridoxamine, pyridoxal) Vitamin B7 (Biotin) Vitamin B9 (folic acid, folinic acid) Vitamin B 12 (Cyanocobalamin, Hydroxycobalamin, Methylcobalamin) Vitamin C (ascorbic acid) Vitamin D (cholecalciferol) Vitamin E (tocopherol, tocotrienol) and Vitamin K (chlorophyllomenaquinone, tetraenmenaquinone).

[0031] Besides ascorbic acid, the preferred vitamins are the tocopherol group.

[0032] Prebiotic substances. In another embodiment of the invention, the formulation may further comprise prebiotic substances, constituting group H. Prebiotics are defined as indigestible food components whose intake stimulates the growth or activity of a range of beneficial bacteria in the large intestine. The addition of prebiotic compounds improves the stability of anthocyanins in the large intestine against degradation processes. The following are various substances preferred as prebiotics according to the invention, particularly carbohydrates such as fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol monohydrate, lactulose oligosaccharides, lactulose, caramelized dextrin, soybean oligosaccharides, trans-galacto-oligosaccharides, xylooligosaccharides, and β-glucan.

[0033] Production methods Layering During stratification, component (a) or component (b) is injected first, followed by the injection of another component. This process can be repeated.

[0034] Vortex feed The injection of components (a) and (b) to generate vortex formation can be carried out in two ways, namely (i) The two components (a) and (b) are injected into a container through separate fixed feeders, during which the container is rotated, or on the other hand, (ii) The two components (a) and (b) are injected into the container via a fixed or self-rotating feeder or via two synchronously rotating feeders, wherein the container is fixed during the process.

[0035] Bundle feed In bundled feed, extrusion is performed through a coaxially positioned nozzle, i.e., component (a) is fed through a centrally positioned nozzle and component (b) is fed through a nozzle coaxially positioned with the central nozzle, which typically has a significantly smaller cross-section.

[0036] Industrial applications Another subject of the present invention relates to a formulation containing A fresh cheese ingredient and A fruit preparation, Ingredients (a) and (b) are present side by side in the packaging, occupying a connected three-dimensional area that is not mixed with each other, for use as a food, especially as a bread spread.

[0037] Example Quark Production Examples The following examples illustrate the advantages associated with using specific quarks when using selected fermentation culture.

[0038] Examples 1 to 4, and comparative examples V1 to V5 Four kilograms of skim milk were heated at 88 °C for 6 minutes to denature the proteins. The resulting material was treated with different lactic acid bacteria and rennet, aged at 30 °C for 18 hours, and then stirred. The fermentation product was then centrifuged, and approximately 3.2 kilograms of sour whey was separated as a liquid component. The residual quark matter (approximately 800 g) was adjusted to 18% by weight of dry matter and 12% by weight of protein by adding cream. Example 4 differs from Example 2 in that the substrate was mixed (stretched) in a YTRON rotor-stator mixer after fermentation. An evaluation panel of five experienced testers then rated the taste and sensory qualities 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, and Examples V1 to V5 are for comparison. The average evaluation values ​​are shown.

[0039] Table 1 Taste and sensory evaluation of quark substrate The examples and comparative examples clearly demonstrate that the choice of fermentation culture has a significant impact on the taste and sensory properties of the quark substrate. The quark substrate with the best performance—minimal bitterness, maximum creaminess, and no greasy impression—is obtained using a combination of the culture mixtures (i) and (ii) according to the invention. Sensory values ​​can be further improved by processing in a Ytron mixer.

[0040] Examples 5 to 7, and comparative examples V6 to V10 The following examples illustrate the effect of purposefully inputting mixing energy into a fermenting quark substrate on its physicochemical properties. The effects of the treatment on the properties of the quark substrate were evaluated, including the addition of fruit preparations to absorb water and thereby dilute the flavor. Furthermore, quark substrates according to the invention, prepared based on different starter cultures, were covered with 25% by weight of strawberry jam and pineapple jam before and after treatment using a YTRON rotor-stator-mixer (20°C, 15 minutes, 2,500 Upm), respectively, and left at 7°C for 5 hours. Visual appearance and taste impressions were evaluated by an evaluation panel of 5 experienced testers.

[0041] Visual appearance was evaluated using values ​​ranging from (1) = clear separation of quarks and fruit preparations to (4) = mixture of quarks and fruit preparations; taste was evaluated using values ​​ranging from (1) = distinct fruit taste to (4) = diluted taste. The results are summarized in Table 2 below. Examples 5 to 7 are according to the invention, and Examples V6 to V10 are used for comparison.

[0042] Table 2 Quark substrate assessment without post-processing or using a rotor-stator-mixer post-processing The examples and comparative examples demonstrate that post-processing in a rotor-stator mixer further improves the visual appearance and taste impression. The use of a selected culture mixture of Bifidobacterium, relative to the standard product, in turn results in a significantly improved final product.

[0043] Final Product Manufacturing Examples Examples H1 to H6 The formulation is produced according to Table 3. Mixtures 1 to 4 are injected into a container rotating at a speed of 30 Upm through a first static dispenser for component (a) and a second static dispenser for component (b). Mixtures 5 and 6 are extruded into the container through coaxial nozzles, i.e., component (a) is extruded into the container through a nozzle with a diameter of 0.5 cm, and component (b) is extruded into the container through five nozzles with a diameter of 0.3 cm that are coaxially arranged with the main nozzle.

[0044] Table 3 Composition of mass-produced products * Fat in dry matter, according to mixture 1 in Table 1

Claims

1. A quark substrate, which is obtained by the following steps: a) heat-treating raw milk and separating the cream to obtain an unacidified quark substrate; b) heat-treating the resulting mixture until denaturation occurs; c) mixing the denatured product with a starting culture and rennet; and optionally d) adjusting the quark substrate obtained after fermentation to a defined dry matter content and protein content, wherein the starting culture used is: (i) composed of (i-1) Streptococcus thermophilus (… Streptococcus thermophilus (i-2) Leuconostoc mesenteroides ( Leuconostoc species (i-3) Diacetyl biomutant strain of Lactococcus lactis subsp. lactis ( Lactococcus lactis subsp. lactis biovar diacetylactis (i-4) Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis ) and (i-5) Lactococcus lactis subsp. milk fat ( Lactococcus lactis subsp. cremoris (ii) a first mixture consisting of five microbial species; and (ii) a second mixture consisting of three microbial species: (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis, and (ii-3) Lactococcus lactis subsp. cremoris.

2. The quark substrate according to claim 1, characterized in that... Its Brookfield viscosity at 20°C ranges from approximately 1000 to 8000 mPas.

3. The quark substrate according to claim 1 or 2, characterized in that... Post-processing is performed by applying a defined amount of shear energy to the quark mass input.

4. The quark substrate according to claim 3, characterized in that... The shear energy is introduced through at least one rotor-stator mixer.

5. A spreadable food preparation comprising: (a) a fresh cheese ingredient comprising a quark substrate as described in at least one of claims 1 to 4, and (b) a fruit preparation, wherein ingredients (a) and (b) are present side-by-side in a container such that they occupy an unmixed, contiguous three-dimensional region.

6. The formulation according to claim 5, characterized in that... Components (a) and (b) exist in layers.

7. The formulation according to claim 5, characterized in that... Components (a) and (b) form a vortex pattern in the container.

8. The formulation according to claim 5, characterized in that... Components (a) and (b) exist as separate bundles in the container, respectively.

9. The formulation according to any one of claims 5 to 8, characterized in that... It contains jam, fruit spread, fruit jam or fruit jelly as an ingredient (b).

10. The formulation according to any one of claims 5 to 8, characterized in that... It contains components (a) and (b) in a weight ratio of about 80:20 to about 50:50.

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