CA2435359A1 - Process for the production of a dairy product containing gelatine and cream - Google Patents
Process for the production of a dairy product containing gelatine and cream Download PDFInfo
- Publication number
- CA2435359A1 CA2435359A1 CA002435359A CA2435359A CA2435359A1 CA 2435359 A1 CA2435359 A1 CA 2435359A1 CA 002435359 A CA002435359 A CA 002435359A CA 2435359 A CA2435359 A CA 2435359A CA 2435359 A1 CA2435359 A1 CA 2435359A1
- Authority
- CA
- Canada
- Prior art keywords
- set forth
- gelatine
- cream
- skimmed milk
- dairy product
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract 18
- 239000001828 Gelatine Substances 0.000 title claims abstract 15
- 229920000159 gelatin Polymers 0.000 title claims abstract 15
- 235000019322 gelatine Nutrition 0.000 title claims abstract 15
- 239000006071 cream Substances 0.000 title claims abstract 11
- 235000013365 dairy product Nutrition 0.000 title claims abstract 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 235000020183 skimmed milk Nutrition 0.000 claims abstract 10
- 239000004615 ingredient Substances 0.000 claims abstract 7
- 238000002156 mixing Methods 0.000 claims abstract 6
- 239000000203 mixture Substances 0.000 claims 8
- 239000008187 granular material Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
- A23C11/065—Microbial proteins, inactivated yeast or animal proteins
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- 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 THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for the production of a dairy product containing gelatine (2) and cream (3, 5), whereby the ingredients are mixed, heated and the packaging filled therewith. Skimmed milk (1) is mixed with th e gelatine in a mixing tank (4), the resultant mixture is then allowed to swel l and subsequently mixed with the remaining ingredients.
Claims (20)
1. A process for the production of a dairy product containing gelatine and cream, wherein the ingredients are mixed, heated and put into the pack, characterised in that skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succession it is mixed with the remaining ingredients.
2. A process as set forth in claim 1 characterised in that prior to mixing with the remaining ingredients the mixture is left to soak for between 15 and 40 minutes, preferably between 25 and 30 minutes.
3. A process as set forth in claim 1 or claim 2 characterised in that the temperature of the mixture containing at least cream and gelatine enriched with skim milk is maintained up to the heating operation at a value of between 20° and 40°C.
4. A process as set forth in claim 1 or claim 2 characterised in that after soaking and prior to mixing with the remaining ingredients the mixture is heated approximately for a minute to a temperature of between 55°C and 65°C, preferably to 60°C.
5. A process as set forth in claims 1 through 3 characterised in that the fat proportion of the skimmed milk is below 0.3%, preferably below 0.1%.
6. A process as set forth in claim 4 characterised in that the fat proportion of the skimmed milk is between 0.1% and 0.01%, preferably being 0.02%.
7. A process as set forth in one of the preceding claims characterised in that the skimmed milk is heated prior to mixing with the gelatine in the mixing tank to a temperature of between 25° and 40°C.
8. A process as set forth in one of claims 1 through 6 characterised in that the gelatine which is preferably in granule form is of a grain size of between 35 and 65 mesh, preferably 50 mesh, and/or has a gel rigidity of between 200 and 250 Bloom grams, preferably 220 Bloom grams.
9. A process as set forth in claim 7 characterised in that the gelatine is produced from five different kinds of medium- and/or high-Bloom split cowhide.
10. A process as set forth in claim 7 or claim 8 characterised in that the gelatine is of a viscosity of between 34 and 36 millibars, preferably being 41 millibars.
11. A process as set forth in one of the preceding claims characterised in that the fat proportion of the cream used is about 16%.
12. A process as set forth in one of the preceding claims characterised in that high-fat cream is added to the mixture containing at least cream and gelatine enriched with skimmed milk.
13. A process as set forth in one of the preceding claims characterised in that the pH-value of the mixture of all ingredients is between 4 and 7 and preferably between 6.4 and 6.6.
14. A process as set forth in one of the preceding claims characterised in that before being put into the pack the mixture containing at least cream and gelatine enriched with skimmed milk is heated briefly to a temperature above 120°C and homogenised.
15. A process as set forth in one of the preceding claims characterised in that the homogenisation operation is effected preferably in one stage at a temperature below 100°C and a pressure between 185 bars and 215 bars.
16. A process as set forth in one of the preceding claims characterised in that the temperature at which the mixture containing at least cream and gelatine enriched with skimmed milk is put into a pack is between 20°C and 30°C.
17. A dairy product characterised in that it contains gelatine (2) enriched with skimmed milk (1), mixed with cream (3).
18. A dairy product as set forth in claim 17 characterised in that it contains at least 70%, preferably 90% cream (3).
19. A dairy product as set forth in claim 17 or claim 18 characterised in that the proportion of gelatine (2) is between 1 % and 3%, preferably at about 1.50%.
20. A dairy product as set forth in claims 17 through 19 characterised in that it has a fat content of about 15%.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/AT2001/000016 WO2002056696A1 (en) | 2001-01-22 | 2001-01-22 | Method for the production of a dairy product containing gelatine and cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2435359A1 true CA2435359A1 (en) | 2002-07-25 |
| CA2435359C CA2435359C (en) | 2010-11-16 |
Family
ID=3619080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2435359A Expired - Lifetime CA2435359C (en) | 2001-01-22 | 2001-01-22 | Process for the production of a dairy product containing gelatine and cream |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JP4491676B2 (en) |
| KR (1) | KR20030091970A (en) |
| AU (1) | AU2001229865B2 (en) |
| CA (1) | CA2435359C (en) |
| CZ (1) | CZ20032255A3 (en) |
| HU (1) | HUP0302815A3 (en) |
| NO (1) | NO325537B1 (en) |
| PL (1) | PL212118B1 (en) |
| SK (1) | SK287782B6 (en) |
| WO (1) | WO2002056696A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX360951B (en) * | 2005-08-12 | 2018-11-21 | Intercontinental Great Brands Llc | Mouth-moistening compositions, delivery systems containing same and methods of making same. |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2348023A1 (en) * | 1973-09-24 | 1975-04-03 | Allgaeuer Alpenmilch | Cream desserts and puddings - contg. thickened soured skim milk, whipped cream and additives |
| DE2600028C2 (en) * | 1976-01-02 | 1982-06-16 | Molkerei-Zentrale Westfalen-Lippe eG, 4400 Münster | Process for the production of a milk-based semi-fat |
| SU1762863A1 (en) * | 1990-08-01 | 1992-09-23 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Dairy dessert |
| CN1076954C (en) * | 1995-01-12 | 2002-01-02 | 哈玛食品服务有限公司 | Food product |
| DE19528936B4 (en) * | 1995-08-07 | 2006-06-01 | Dr. August Oetker Nahrungsmittel Kg | Process for the preparation of cream cheese and cream cheese preparations |
| GB9517031D0 (en) * | 1995-08-19 | 1995-10-25 | Procter & Gamble | Confection compositions |
| DE19860437A1 (en) * | 1998-01-08 | 1999-09-16 | Tetra Pak Gmbh & Co | Food product, which can be consumed frozen and defrosted |
| AT410885B (en) * | 1999-09-21 | 2003-08-25 | Hama Foodservice Ges M B H | METHOD FOR THE PRODUCTION OF A MILK PRODUCT INCLUDING GELATINE, SKIMMED MILK AND FRUIT |
-
2001
- 2001-01-22 WO PCT/AT2001/000016 patent/WO2002056696A1/en active IP Right Grant
- 2001-01-22 CA CA2435359A patent/CA2435359C/en not_active Expired - Lifetime
- 2001-01-22 JP JP2002557214A patent/JP4491676B2/en not_active Expired - Lifetime
- 2001-01-22 HU HU0302815A patent/HUP0302815A3/en unknown
- 2001-01-22 PL PL365023A patent/PL212118B1/en unknown
- 2001-01-22 AU AU2001229865A patent/AU2001229865B2/en not_active Expired
- 2001-01-22 KR KR10-2003-7009616A patent/KR20030091970A/en not_active Application Discontinuation
- 2001-01-22 CZ CZ20032255A patent/CZ20032255A3/en unknown
- 2001-01-22 SK SK1052-2003A patent/SK287782B6/en not_active IP Right Cessation
-
2003
- 2003-07-16 NO NO20033217A patent/NO325537B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| NO325537B1 (en) | 2008-06-09 |
| HUP0302815A2 (en) | 2003-11-28 |
| JP4491676B2 (en) | 2010-06-30 |
| NO20033217L (en) | 2003-07-16 |
| PL212118B1 (en) | 2012-08-31 |
| JP2004518427A (en) | 2004-06-24 |
| AU2001229865B2 (en) | 2007-05-17 |
| WO2002056696A1 (en) | 2002-07-25 |
| CZ20032255A3 (en) | 2003-11-12 |
| NO20033217D0 (en) | 2003-07-16 |
| SK10522003A3 (en) | 2003-12-02 |
| KR20030091970A (en) | 2003-12-03 |
| CA2435359C (en) | 2010-11-16 |
| HUP0302815A3 (en) | 2005-05-30 |
| SK287782B6 (en) | 2011-09-05 |
| PL365023A1 (en) | 2004-12-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKEX | Expiry |
Effective date: 20210122 |