CZ28219U1 - Whey article with addition of caramel - Google Patents

Description

The technical solution relates to the production of whey product with the addition of caramel as confectionery and filling / filling for confectionery and bakery products.

BACKGROUND OF THE INVENTION

Whey is a by-product of cheese production. With the increasing number of regional primary producers (farmers) and their increasing production, the more relevant question is how and if they will use this product at all. Whey can be dried, broken or processed into whey beverages or whey cheeses such as Ricotta. In Scandinavia brown whey cheeses (eg Geitost or Mysost) are known to have a caramel consistency. Nevertheless, new ways to use whey and process it are still looking for, as its quantity continues to grow as the cheese production increases.

The current opportunity is to enrich the range of regional or original products, where whey will form a significant part of the product in order to preserve its nutritional value, under conditions both applicable to processing companies and primary producers / producers. Such a product must contain a significant proportion of whey.

Specification of the novelty of this product is the use of caramelization to prevent undesirable sensory parameters in similar whey products. These may result in excessive sand or salinity. Caramelization according to this procedure prevents negative quality characteristics and at the same time is very positively perceived by the consumer.

The essence of the technical solution

The essence of the technical solution is the heat treatment of whey obtained on the basis of classical recipes of primary producers (farmers) using other raw materials also in domestic conditions. The starting material of the technical solution is whey obtained in the production of cheese or curd, sugar for caramel production and 31% cream. The final product is a special product of fine pasty consistency differing in composition and sensory properties from other whey products.

In the actual heat treatment, whey and cream evaporate at a temperature of 120 ° C to a creamy consistency. After reaching this consistency, caramel, which is produced by caramelizing the sugar in a pan, is added. After mixing the caramel, the mass is further evaporated at 120 ° C until a light brown pasty consistency. The consistency can be influenced by the length of evaporation and the density of the composition for the intended use in the sense of this utility model. The final product is a pasty material useful for filling into molds of varying size and shape depending on the consistency, so that a caramel-like product is produced, or, in the case of lower density, as a filling in wafers, tubes, cones or as icing. The advantage of the product is its acceptable taste and long shelf life.

Examples

Whey in an amount of 87.5 to 92.5 wt. to cream (7.5 to 12.5 wt.%) with a fat content of 31%. The mixture was evaporated at 120 ° C to a creamy yellowish brown color. 12 to 18 wt. of caramel (50% semolina / crystal + 50% cream of 31% fat) based on the original amount of whey together with the cream and further evaporated at 120 ° C to the desired light brown pasty consistency. The product is then filled into heat-resistant containers and cooled to 8 ° C as quickly as possible.

Claims (1)

Whey product with caramel addition, characterized in that it comprises whey mixture consisting of whey in an amount of 87.5 to 92.5% by weight. and cream o 5 fat in excess of 30% fat in an amount of 7.5 to 12.5 wt. and further comprising a caramel formed from a mixture of 1 part sugar and one part cream with a fat content in excess of 30%, with 100 to 18 parts caramel per 100 parts whey mixture.