CA2310327A1 - Fresh cheese composition - Google Patents
Fresh cheese composition Download PDFInfo
- Publication number
- CA2310327A1 CA2310327A1 CA002310327A CA2310327A CA2310327A1 CA 2310327 A1 CA2310327 A1 CA 2310327A1 CA 002310327 A CA002310327 A CA 002310327A CA 2310327 A CA2310327 A CA 2310327A CA 2310327 A1 CA2310327 A1 CA 2310327A1
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- CA
- Canada
- Prior art keywords
- mixture
- milk
- composition
- fromage frais
- added
- 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.)
- Abandoned
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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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
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- 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 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
Abstract
The invention concerns a composition based on 10 to 50% of fresh cheese overrun at 150 to 300 %.
Description
FRESH CHEESE COMPOSITION
The present invention relates to a food composition made with fromage frais and to a method. for preparing such a composition.
It is known to prepare frozen cheesecakes.
Thus, US 4,795,650 describes a method for preparing a frozen cheesecake obtained by extrusion. To do this, a stable dispersion containing, in particular, acidified cream, a cream cheese, cream, egg whites, sugar, water and flavourings is heat-treated, homogenized, aerated and then semi-frozen. The mixture thus semi-frozen is extruded at -5°C and finally frozen in stable form.
The product obtained by this type of method does not have a particularly aerated texture and, moreover, can-not be stored at refrigerated temperatures or subjected to refrigeration-freezing cycles without suffering adverse changes in its physical structure and its organoleptic qualities.
FR-A-2 242 033 describes a whipped topping based on . cream and on an acidified milk-based product suitable for making into mousse. The product can be either based on cream and fromage frais or based on cream and yoghurt. The teaching of that document is that when it contains fromage frais, the product can be rendered in overrun form such that the increase in volume, which characterizes the overrunning operation, is within a range from 60% (Example 4) to 100$ (Example 6), with intermediate values of 67$ (Example 1) and 89~ (Example _ 7) .
US-A-4 425 369 relates to a preparation for a baked cheesecake containing egg yolk. The overrun values AMENDED SHEET
- 1a -indicated are, respectively, 40~, 47~ and 80~.
FR-A-2 125 601 describes a machine for overrunning by dissolution producing a whipped cream which can be frozen and thawed and which contains no cheese.
EP-A-0 256 561 describes the manufacture of a mass of emulsified confectionery as a filling for biscuits and cakes, by successive hot-mixing of a base made with fromage frais, yoghurt and condensed milk, with a premix of sugar and carob flour, and then with a pasty mass of fat, homogenization, pasteurization, incorporation of an inert gas and cooling of the creamy mass obtained with stirring to crystallize at least some of the fat and sugar. The level of overrun is from to 100$, preferably 42.8 to 66.6.
The aim of the present invention is to propose a light-textured, creamy food composition made with fromage 20 frais, which can be stored at refrigerated temperatures or frozen, or even, which can undergo freezing-refrigeration cycles while at the same time remaining creamy and stable.
25 To this end, the food composition according to the present invention contains:
- a heated and homogenized mixture of 5-15$ milk or milk derivative, 0.2-1.5$ emulsifier, 20-40$ milk cream, containing 25-45~ fat, and 0.2-1.5~ thickener, - from 10 to 50°s fromage frais, added to the above mixture at a temperature below 60°C, and it is overrun to a degree of 150 to 300.
The more the composition made with fromage frais is expanded, the greater its creaminess and the finer its texture.
AMENDED SHEET
The present invention relates to a food composition made with fromage frais and to a method. for preparing such a composition.
It is known to prepare frozen cheesecakes.
Thus, US 4,795,650 describes a method for preparing a frozen cheesecake obtained by extrusion. To do this, a stable dispersion containing, in particular, acidified cream, a cream cheese, cream, egg whites, sugar, water and flavourings is heat-treated, homogenized, aerated and then semi-frozen. The mixture thus semi-frozen is extruded at -5°C and finally frozen in stable form.
The product obtained by this type of method does not have a particularly aerated texture and, moreover, can-not be stored at refrigerated temperatures or subjected to refrigeration-freezing cycles without suffering adverse changes in its physical structure and its organoleptic qualities.
FR-A-2 242 033 describes a whipped topping based on . cream and on an acidified milk-based product suitable for making into mousse. The product can be either based on cream and fromage frais or based on cream and yoghurt. The teaching of that document is that when it contains fromage frais, the product can be rendered in overrun form such that the increase in volume, which characterizes the overrunning operation, is within a range from 60% (Example 4) to 100$ (Example 6), with intermediate values of 67$ (Example 1) and 89~ (Example _ 7) .
US-A-4 425 369 relates to a preparation for a baked cheesecake containing egg yolk. The overrun values AMENDED SHEET
- 1a -indicated are, respectively, 40~, 47~ and 80~.
FR-A-2 125 601 describes a machine for overrunning by dissolution producing a whipped cream which can be frozen and thawed and which contains no cheese.
EP-A-0 256 561 describes the manufacture of a mass of emulsified confectionery as a filling for biscuits and cakes, by successive hot-mixing of a base made with fromage frais, yoghurt and condensed milk, with a premix of sugar and carob flour, and then with a pasty mass of fat, homogenization, pasteurization, incorporation of an inert gas and cooling of the creamy mass obtained with stirring to crystallize at least some of the fat and sugar. The level of overrun is from to 100$, preferably 42.8 to 66.6.
The aim of the present invention is to propose a light-textured, creamy food composition made with fromage 20 frais, which can be stored at refrigerated temperatures or frozen, or even, which can undergo freezing-refrigeration cycles while at the same time remaining creamy and stable.
25 To this end, the food composition according to the present invention contains:
- a heated and homogenized mixture of 5-15$ milk or milk derivative, 0.2-1.5$ emulsifier, 20-40$ milk cream, containing 25-45~ fat, and 0.2-1.5~ thickener, - from 10 to 50°s fromage frais, added to the above mixture at a temperature below 60°C, and it is overrun to a degree of 150 to 300.
The more the composition made with fromage frais is expanded, the greater its creaminess and the finer its texture.
AMENDED SHEET
A subject of the present invention is also a method for preparing such a food composition.
AMENDED SHEET
AMENDED SHEET
In the method according to the present invention a mixture is prepared containing 5-15$ milk or milk derivative, 0.2-1.5$ emulsifier, 20-40~ milk cream, containing 25-45~ fat, and 0.2-1.5~ thickener, this mixture is heated to 35-80°C and homogenized, its temperature is kept below 60°C, 10-50$ fromage frais is added thereto, so as to obtain a composition made with fromage frais, and lastly this composition is expanded to 150-300 so as to obtain a creamy composition made with fromage frais.
Preferably, a mixture containing 7-10$ milk or milk derivative, 0.7-1.1~ emulsifier, 27-35~ milk cream, containing 25-45$ fat, and 0.5-1~ thickener is prepared at 7-15°C.
The milk or the milk derivative can be preheated to 75-90°C and 0.1-10~ vegetable fat, relative to the total weight of the composition made with fromage frais, are added thereto, for example. The vegetable fat, whose melting point is above 30°C, may or may not be hydrogenated, for example. It imparts creaminess to the composition made with fromage frais to be frozen.
Moreover, it overcomes the problems of the hardening effects of a highly expanded product during its storage.
Milk cream is used to increase the organoleptic qualities of the composition made with fromage frais, in particular its creaminess, for example.
Gelatin, carboxymethylcellulose, xanthan gum, guar gum, carob flour, starch and/or pectin can be used as thickener, so as to increase the viscosity of the composition made with fromage frais and to allow better storage at refrigerated temperatures.
AMENDED SHEET
Preferably, a mixture containing 7-10$ milk or milk derivative, 0.7-1.1~ emulsifier, 27-35~ milk cream, containing 25-45$ fat, and 0.5-1~ thickener is prepared at 7-15°C.
The milk or the milk derivative can be preheated to 75-90°C and 0.1-10~ vegetable fat, relative to the total weight of the composition made with fromage frais, are added thereto, for example. The vegetable fat, whose melting point is above 30°C, may or may not be hydrogenated, for example. It imparts creaminess to the composition made with fromage frais to be frozen.
Moreover, it overcomes the problems of the hardening effects of a highly expanded product during its storage.
Milk cream is used to increase the organoleptic qualities of the composition made with fromage frais, in particular its creaminess, for example.
Gelatin, carboxymethylcellulose, xanthan gum, guar gum, carob flour, starch and/or pectin can be used as thickener, so as to increase the viscosity of the composition made with fromage frais and to allow better storage at refrigerated temperatures.
AMENDED SHEET
A monoglyceride, a diglyceride and/or lecithin can be used as emulsifier, so as to allow better expansion to 150-300$ of the composition made with fromage frais, for example.
The mixture is then heated to 31-80°C, so as to melt the fat and allow good homogenization of the mixture.
The mixture can then be treated in a homogenizer at 20-300 bar, so as to burst the fat globules contained in the mixture and to obtain a uniform mixture with a smooth texture, for example.
The mixture can then be pasteurized at a temperature of 82-97°C, for example.
Its temperature is then kept below 60°C, preferably at 45-57°C, so as to avoid the fromage frais forming lumps when it is added to the mixture.
10-50~ fromage frais is thus added to the mixture.
0-15~ sugar and/or 0.1-1.5~ salt can be added to the mixture, for example.
Sucrose, invert sugar syrup, glucose syrup and/or honey can be used, for example, as sugar.
AMENDED SHEET
The mixture is then heated to 31-80°C, so as to melt the fat and allow good homogenization of the mixture.
The mixture can then be treated in a homogenizer at 20-300 bar, so as to burst the fat globules contained in the mixture and to obtain a uniform mixture with a smooth texture, for example.
The mixture can then be pasteurized at a temperature of 82-97°C, for example.
Its temperature is then kept below 60°C, preferably at 45-57°C, so as to avoid the fromage frais forming lumps when it is added to the mixture.
10-50~ fromage frais is thus added to the mixture.
0-15~ sugar and/or 0.1-1.5~ salt can be added to the mixture, for example.
Sucrose, invert sugar syrup, glucose syrup and/or honey can be used, for example, as sugar.
AMENDED SHEET
Cocoa, coffee, hazelnuts or vanilla can be used in solid form, in particular as powder, or in liquid form, for example.
Lemons, cherries, strawberries, raspberries, mul-berries, apricots or peaches can be used in particular, as whole fruit and/or as fruit pieces and/or as fruit syrup. The whole fruit and/or fruit pieces can be fruit which may or may not be in conserve form, semi-conserved fruit and/or freeze-dried fruit, for example.
If a savoury composition made with fromage frais is prepared, vegetable pieces and/or whole vegetables, spices, seasonings, meat, seafood and/or fish can be added, in particular, as flavouring, for example.
Finally, the composition is expanded to 150-300, so as to obtain a creamy composition made with fromage frais.
It can be expanded by incorporating therein, by con-tinuous injection, in particular 600-800 ml of an inert gas, such as nitrogen or other gases, such as air or carbon dioxide, per litre of composition, for example.
If the composition is expanded to 200-300, its tem perature is preferably lowered to 7-15°C before expanding it.
If the composition is expanded to 150-2000, its tem perature is preferably lowered to a temperature below 30°C before expanding it.
This composition made with fromage frais can then be stored for up to 28 days at refrigerated temperatures.
The composition made with fromage frais and the method for preparing it, according to the present invention, are described in greater detail in the examples below, in which the percentages are given on a weight basis, except where otherwise mentioned.
Lemons, cherries, strawberries, raspberries, mul-berries, apricots or peaches can be used in particular, as whole fruit and/or as fruit pieces and/or as fruit syrup. The whole fruit and/or fruit pieces can be fruit which may or may not be in conserve form, semi-conserved fruit and/or freeze-dried fruit, for example.
If a savoury composition made with fromage frais is prepared, vegetable pieces and/or whole vegetables, spices, seasonings, meat, seafood and/or fish can be added, in particular, as flavouring, for example.
Finally, the composition is expanded to 150-300, so as to obtain a creamy composition made with fromage frais.
It can be expanded by incorporating therein, by con-tinuous injection, in particular 600-800 ml of an inert gas, such as nitrogen or other gases, such as air or carbon dioxide, per litre of composition, for example.
If the composition is expanded to 200-300, its tem perature is preferably lowered to 7-15°C before expanding it.
If the composition is expanded to 150-2000, its tem perature is preferably lowered to a temperature below 30°C before expanding it.
This composition made with fromage frais can then be stored for up to 28 days at refrigerated temperatures.
The composition made with fromage frais and the method for preparing it, according to the present invention, are described in greater detail in the examples below, in which the percentages are given on a weight basis, except where otherwise mentioned.
Example 1 A raspberry-flavoured composition made with fromage frais is prepared.
To do this, 8.36% of skimmed milk is preheated to 80°C, to which is added 5.06% of coconut fat.
Next, a mixture containing the milk is prepared, at 10°C, to which are added the coconut fat, 0.97%
lecithin, 29.04% milk cream, containing 40% fat, and 0.57% gelatin.
The mixture is heated to 70°C and processed in a homogenizer at 40 bar.
It is pasteurized at 94°C for 15 seconds.
The temperature of the mixture is then maintained at 55°C and 33% fromage frais, 18% raspberries in sugar and 5% of 66 % invert sugar are added thereto, so as to obtain a composition made with fromage frais.
The temperature of the composition is lowered to 8°C
and it is then expanded to a degree of expansion of 300%, so as to make it creamy.
The raspberry-flavoured composition made with fromage frais then has a density of 268 g/1.
Finally, it is packaged in a container and stored in a refrigeration unit at 8°C.
The consumer can then store it at refrigerated tempera-tures and eat it like a mousse or freeze it and eat it like an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected thereby.
_ 7 _ Example 2 A cherry-flavoured composition made with fromage frais is prepared.
To do this, 10~ of skimmed milk is preheated to 80°C, to which is added 2~ of coconut fat.
Next, a mixture containing the milk is prepared, at 8°C, to which are added the coconut fat, 0.80 lecithin, 34.6$ milk cream, containing 40~ fat, and 0.5$ gelatin.
The mixture is heated to 60°C and processed in a homogenizer at 60 bar.
It is pasteurized at 90°C for 20 seconds.
The mixture is then maintained at a temperature of 40°C
and 40o fromage frais, 0.1~ concentrated cherry flavouring and 12~ of 66°s invert sugar are added thereto, so as to obtain a composition made with fromage frais.
The temperature of the composition is lowered to 7°C
and it is then expanded to a degree of expansion of 200, so as to make it creamy.
The cherry-flavoured composition made with fromage frais then has a density of 350 g/1.
Finally, it is packaged in a flexible package and stored in a refrigeration unit at 8°C.
The consumer can store it at refrigerated temperatures and eat it like a mousse or freeze it and eat it in the form of an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected.
g _ Example 3 An apricot-flavoured composition made with fromage frais is prepared.
To do this, 12~k of skimmed milk is preheated to 80°C, to which is added 10% of coconut fat.
Next, a mixture containing the milk is prepared, at 10°C, to which are added the coconut fat, l.lo mono-glyceride, 22o milk cream, containing 40~ fat, and 0.9$
gelatin.
The mixture is heated to 60°C and processed in a homogenizer at 80 bar.
It is pasteurized at 90°C for 20 seconds.
The mixture is then maintained at a temperature of 40°C
and 28~ fromage frais, 24~ of apricots in sugar and 2~
of 66~ invert sugar are added thereto, so as to obtain a composition made with fromage frais.
The temperature of the composition is lowered to 7°C
and it is then expanded to a degree of expansion of 150, so as to make it creamy.
The apricot-flavoured composition made with fromage frais then has a density of 430 g/1.
Finally, it is packaged in a plastic container and stored in a refrigeration unit at 8°C.
The consumer can eat this apricot-flavoured composition made with fromage frais in the form of a mousse, after storage at refrigerated temperatures, or can freeze it, so as to obtain an apricot-flavoured ice cream made with fromage frais. This composition made with fromage frais can undergo freezing-refrigeration cycles without being adversely affected thereby.
Example 4 A fish composition made with fromage frais is prepared.
To do this, a mixture containing 10.5% skimmed milk, 0.8% lecithin, 31.1% milk cream, containing 40% fat, 0.5% starch and 0.8% gelatin is prepared, at 10°C.
The mixture is heated to 70°C and is processed in a homogenizer at 50 bar.
It is pasteurized at 92°C for 2 min.
The mixture is then maintained at a temperature of 50°C
and 45% fromage frais, 1% salt and 10. 3 % of a culinary preparation containing small vegetables, pieces of salmon and monkfish and spices are added thereto so as to prepare a composition made with fromage frais.
The temperature of the composition is lowered to 8°C
and it is then expanded to a degree of expansion of 150%, so as to make it creamy.
This fish composition made with fromage frais has a density of 320 g/1.
It is then packaged in a plastic container and stored in a refrigeration unit at 8°C.
The consumer can eat this fish composition made with fromage frais directly after storage at refrigerated temperatures, or can freeze it. This composition can undergo freezing-refrigeration cycles without being adversely affected.
To do this, 8.36% of skimmed milk is preheated to 80°C, to which is added 5.06% of coconut fat.
Next, a mixture containing the milk is prepared, at 10°C, to which are added the coconut fat, 0.97%
lecithin, 29.04% milk cream, containing 40% fat, and 0.57% gelatin.
The mixture is heated to 70°C and processed in a homogenizer at 40 bar.
It is pasteurized at 94°C for 15 seconds.
The temperature of the mixture is then maintained at 55°C and 33% fromage frais, 18% raspberries in sugar and 5% of 66 % invert sugar are added thereto, so as to obtain a composition made with fromage frais.
The temperature of the composition is lowered to 8°C
and it is then expanded to a degree of expansion of 300%, so as to make it creamy.
The raspberry-flavoured composition made with fromage frais then has a density of 268 g/1.
Finally, it is packaged in a container and stored in a refrigeration unit at 8°C.
The consumer can then store it at refrigerated tempera-tures and eat it like a mousse or freeze it and eat it like an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected thereby.
_ 7 _ Example 2 A cherry-flavoured composition made with fromage frais is prepared.
To do this, 10~ of skimmed milk is preheated to 80°C, to which is added 2~ of coconut fat.
Next, a mixture containing the milk is prepared, at 8°C, to which are added the coconut fat, 0.80 lecithin, 34.6$ milk cream, containing 40~ fat, and 0.5$ gelatin.
The mixture is heated to 60°C and processed in a homogenizer at 60 bar.
It is pasteurized at 90°C for 20 seconds.
The mixture is then maintained at a temperature of 40°C
and 40o fromage frais, 0.1~ concentrated cherry flavouring and 12~ of 66°s invert sugar are added thereto, so as to obtain a composition made with fromage frais.
The temperature of the composition is lowered to 7°C
and it is then expanded to a degree of expansion of 200, so as to make it creamy.
The cherry-flavoured composition made with fromage frais then has a density of 350 g/1.
Finally, it is packaged in a flexible package and stored in a refrigeration unit at 8°C.
The consumer can store it at refrigerated temperatures and eat it like a mousse or freeze it and eat it in the form of an ice cream. This composition can undergo freezing-refrigeration cycles without being adversely affected.
g _ Example 3 An apricot-flavoured composition made with fromage frais is prepared.
To do this, 12~k of skimmed milk is preheated to 80°C, to which is added 10% of coconut fat.
Next, a mixture containing the milk is prepared, at 10°C, to which are added the coconut fat, l.lo mono-glyceride, 22o milk cream, containing 40~ fat, and 0.9$
gelatin.
The mixture is heated to 60°C and processed in a homogenizer at 80 bar.
It is pasteurized at 90°C for 20 seconds.
The mixture is then maintained at a temperature of 40°C
and 28~ fromage frais, 24~ of apricots in sugar and 2~
of 66~ invert sugar are added thereto, so as to obtain a composition made with fromage frais.
The temperature of the composition is lowered to 7°C
and it is then expanded to a degree of expansion of 150, so as to make it creamy.
The apricot-flavoured composition made with fromage frais then has a density of 430 g/1.
Finally, it is packaged in a plastic container and stored in a refrigeration unit at 8°C.
The consumer can eat this apricot-flavoured composition made with fromage frais in the form of a mousse, after storage at refrigerated temperatures, or can freeze it, so as to obtain an apricot-flavoured ice cream made with fromage frais. This composition made with fromage frais can undergo freezing-refrigeration cycles without being adversely affected thereby.
Example 4 A fish composition made with fromage frais is prepared.
To do this, a mixture containing 10.5% skimmed milk, 0.8% lecithin, 31.1% milk cream, containing 40% fat, 0.5% starch and 0.8% gelatin is prepared, at 10°C.
The mixture is heated to 70°C and is processed in a homogenizer at 50 bar.
It is pasteurized at 92°C for 2 min.
The mixture is then maintained at a temperature of 50°C
and 45% fromage frais, 1% salt and 10. 3 % of a culinary preparation containing small vegetables, pieces of salmon and monkfish and spices are added thereto so as to prepare a composition made with fromage frais.
The temperature of the composition is lowered to 8°C
and it is then expanded to a degree of expansion of 150%, so as to make it creamy.
This fish composition made with fromage frais has a density of 320 g/1.
It is then packaged in a plastic container and stored in a refrigeration unit at 8°C.
The consumer can eat this fish composition made with fromage frais directly after storage at refrigerated temperatures, or can freeze it. This composition can undergo freezing-refrigeration cycles without being adversely affected.
Claims (10)
1. Food composition based on fromage frais, which is creamy and has a smooth texture, characterized in that it contains:
- a heated and homogenized mixture of 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40%
milk cream, containing 25-45% fat, and 0.2-1.5%
thickener, - from 10 to 50% fromage frais, added to the above mixture at a temperature below 60°C, and in that it is overrun to a degree of 150 to 300.
- a heated and homogenized mixture of 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40%
milk cream, containing 25-45% fat, and 0.2-1.5%
thickener, - from 10 to 50% fromage frais, added to the above mixture at a temperature below 60°C, and in that it is overrun to a degree of 150 to 300.
2. Food composition according to Claim 1, characterized in that it has a density of 265 to 440 g/l.
3. Method for preparing a food composition according to either of Claims 1 and 2, in which:
- a mixture containing 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, containing 25-45% fat, and 0.2-1.5% thickener is prepared, - this mixture is heated to 35-80°C, - it is homogenized, - it is kept below a temperature of 60°C, - 10-50% fromage frais is added thereto, so as to obtain a composition made with fromage frais, - lastly, this composition is expanded to 150-300%, so as to obtain a creamy composition made with fromage frais.
- a mixture containing 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, containing 25-45% fat, and 0.2-1.5% thickener is prepared, - this mixture is heated to 35-80°C, - it is homogenized, - it is kept below a temperature of 60°C, - 10-50% fromage frais is added thereto, so as to obtain a composition made with fromage frais, - lastly, this composition is expanded to 150-300%, so as to obtain a creamy composition made with fromage frais.
4. Method according to Claim 3, in which the milk or the milk derivative is preheated to 75-90°C and 0.1-10% vegetable fat, relative to the total weight of the composition made with fromage frais, is added thereto.
5. Method according to either of Claims 3 and 4, in which the mixture is homogenized at 20-300 bar.
6. Method according to one of the claims 3 to 5, in which the mixture is pasteurized at 82 - 97°C.
7. Method according to one of Claims 3 to 6, in which 0-15% sugar and/or 0.1-1.5% salt are added to the mixture.
8. Method according to one of Claims 3 to 7, in which up to 25% flavourings are added to the mixture.
9. Method according to one of Claims 3 to 8, in which the composition is lowered to a temperature of 7-15°C and it is then expanded to 200-300%.
10. Method according to one of Claims 3 to 8, in which the temperature of the composition is lowered to a temperature below 30°C and it is then expanded to 150-200%.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP97203700 | 1997-11-26 | ||
| EP97203700.6 | 1997-11-26 | ||
| PCT/EP1998/007335 WO1999027796A1 (en) | 1997-11-26 | 1998-11-13 | Fresh cheese composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2310327A1 true CA2310327A1 (en) | 1999-06-10 |
Family
ID=8228977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002310327A Abandoned CA2310327A1 (en) | 1997-11-26 | 1998-11-13 | Fresh cheese composition |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP1033917B1 (en) |
| AR (1) | AR017681A1 (en) |
| AT (1) | ATE212507T1 (en) |
| AU (1) | AU737083B2 (en) |
| BR (1) | BR9814893A (en) |
| CA (1) | CA2310327A1 (en) |
| DE (1) | DE69803700T2 (en) |
| ES (1) | ES2170544T3 (en) |
| IL (1) | IL135991A (en) |
| NZ (1) | NZ504464A (en) |
| RU (1) | RU2197830C2 (en) |
| WO (1) | WO1999027796A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100349527C (en) * | 2003-05-27 | 2007-11-21 | 荷兰联合利华有限公司 | Method for preparing a gelled food product |
| ES2245235B1 (en) * | 2004-06-01 | 2007-12-16 | Home Food Sevilla, S.L.L. | PROCEDURE FOR THE DEVELOPMENT OF A FOOD PRODUCT AS A CHEESE DESSERT. |
| FR2914823B1 (en) * | 2007-04-13 | 2010-12-31 | Bongrain Sa | FRESH CHEESE FOOD PREPARATION AND METHOD OF MANUFACTURING THE SAME. |
| DE102009052117A1 (en) * | 2009-11-05 | 2011-05-12 | Hochland Ag | Producing foodstuff or its formulation, comprises curdling and acidifying dairy milk by adding lactic acid bacterial culture, separating whey from solid, and mixing solid with e.g. low fat curd cheese, cream, butter, milk powder and water |
| RU2570555C2 (en) * | 2014-04-04 | 2015-12-10 | Владимир Матвеевич Ритцель | Cheese product manufacture method |
| RU2658765C1 (en) * | 2017-05-11 | 2018-06-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Dairy dessert |
| BE1026866B1 (en) | 2018-12-12 | 2020-07-13 | Limelco Nv | A METHOD FOR MANUFACTURING A DAIRY, FERMENTED DESSERT AND THE DESSERT ITSELF |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2508663A (en) * | 1947-05-31 | 1950-05-23 | Chenier Roland Pierre | Process for the manufacture of cream cheese |
| LU62640A1 (en) * | 1971-02-19 | 1972-12-05 | ||
| FR2133293A5 (en) * | 1971-04-15 | 1972-11-24 | Bridel Laiteries | |
| GB1429788A (en) * | 1972-05-10 | 1976-03-24 | Unilever Ltd Cu | Cultured milk products |
| GB1476309A (en) * | 1973-08-31 | 1977-06-10 | Unilever Ltd | Acid cream-like topping |
| FR2315854A1 (en) * | 1975-07-01 | 1977-01-28 | Magnon Etienne | White light cheese prepd. from milk curds and runny cream - by homogenising, swelling up and draining |
| JPS5747435A (en) * | 1980-09-01 | 1982-03-18 | Fuji Oil Co Ltd | Base material for making cheese cakes |
| NL193652C (en) * | 1986-08-19 | 2000-06-06 | Ferrero Ohg | Sweet delicacy and method for its preparation. |
| FR2719194B1 (en) * | 1994-05-02 | 1996-06-07 | Soparind | Process for the manufacture by cooking of food products at least partly in the form of foam and products obtained by its implementation. |
-
1998
- 1998-11-13 EP EP98961205A patent/EP1033917B1/en not_active Expired - Lifetime
- 1998-11-13 ES ES98961205T patent/ES2170544T3/en not_active Expired - Lifetime
- 1998-11-13 CA CA002310327A patent/CA2310327A1/en not_active Abandoned
- 1998-11-13 DE DE69803700T patent/DE69803700T2/en not_active Expired - Fee Related
- 1998-11-13 IL IL13599198A patent/IL135991A/en not_active IP Right Cessation
- 1998-11-13 AT AT98961205T patent/ATE212507T1/en not_active IP Right Cessation
- 1998-11-13 AU AU16706/99A patent/AU737083B2/en not_active Ceased
- 1998-11-13 BR BR9814893-1A patent/BR9814893A/en not_active IP Right Cessation
- 1998-11-13 RU RU2000116263/13A patent/RU2197830C2/en not_active IP Right Cessation
- 1998-11-13 NZ NZ504464A patent/NZ504464A/en unknown
- 1998-11-13 WO PCT/EP1998/007335 patent/WO1999027796A1/en active IP Right Grant
- 1998-11-26 AR ARP980105997A patent/AR017681A1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| RU2197830C2 (en) | 2003-02-10 |
| IL135991A (en) | 2003-01-12 |
| AU737083B2 (en) | 2001-08-09 |
| BR9814893A (en) | 2000-10-03 |
| IL135991A0 (en) | 2001-05-20 |
| DE69803700D1 (en) | 2002-03-14 |
| NZ504464A (en) | 2001-11-30 |
| EP1033917A1 (en) | 2000-09-13 |
| WO1999027796A1 (en) | 1999-06-10 |
| AR017681A1 (en) | 2001-09-12 |
| EP1033917B1 (en) | 2002-01-30 |
| ATE212507T1 (en) | 2002-02-15 |
| AU1670699A (en) | 1999-06-16 |
| DE69803700T2 (en) | 2002-11-21 |
| ES2170544T3 (en) | 2002-08-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |