DD212894B5 - Process for the preparation of an ice cream product - Google Patents

Description

The invention relates to a method by which an ice product can be produced which resembles quark preparations in its composition, tastes refreshingly lactic-fast and is admixed with the additives customary in the ice-cream industry. The product is whipped and frozen in the usual way, alone or after the addition of further sour milk products. Ice cream (frozen) is a freeze-dried preparation prepared using egg, sour milk, yoghurt, kefir or other milk fermented using specific fermentors - also in the form of milk or skimmed milk powder is (Schormüller, J., textbook of food chemistry, Springer Verlag Berlin-Heidelberg 1974, p.585).

There are hitherto known methods in the course of which milk and milk products with pH values in the neutral range {z. As milk powder, caseinates, condensed milk) or in the acidic range (eg yogurt) with sugars, sweeteners and / or sugar substitutes and other commonly used in the ice cream industry additives for mixing preparation and ice cream (see WSArbuckle, Ice Cream, 2nd edition 1972, p.403).

While the serve may be an essential characteristic of soft ice cream and ice cream at neutral pH levels of up to 100% and more, it is known that acidic fruit / milk or yoghurt malt mixes only provide a premium of up to 60% it comes to texture errors above this value. Heretofore, lactic acid ice cream has been made from yoghurt powder or milk or condensed milk with or without the use of whey ingredients that have been biologically acidified by lactic acid bacteria cultures (eg, yoghurt acid alarm clock).

These products, which generally have pH values below 5.4, must contain hydrocolloids to stabilize the texture, to bind the whey or the water, to improve the impact or the degree of dripping and thus to achieve a uniform mouthfeel (see DD -WP 154424 and US Patent 4178390). For dietary ice-cream products, in addition to the sweeteners used for normal ice cream, such as starch syrups or starch syrups and sucrose, above all, cyclamates, sugar alcohols and saccharin sodium are becoming increasingly important.

While in the past, the individual ice contents were only mixed into the mix at the time of the production, there has recently been an increasing trend towards the use of ready-to-use cereals. These contain the ingredients mentioned, but often also emulsifiers whose proportions are tailored to the respective type of ice cream and its fat content and only need to be dissolved, possibly pasteurized and frozen out. As a result, fresh dairy products are increasingly taking a back seat in ice cream production.

Quark has hitherto not been used as a raw material for ice cream production, but in exceptional cases cold-preserved for storage via deep-freezing. This was usually done in block form at -20 ° C and resulted in six months of durable products. This shelf life is particularly good for fat quark over vacuum packaging and addition of antioxidants to improve. The object of the invention is to produce an ice cream product similar in chemical composition to curd cheese and cream cheese preparations. The ice cream product to be produced should taste refreshingly lactic and / or additionally according to the particular fruit constituent used or the natural flavoring used and to supply the organism with higher levels of high-quality milk protein or lower levels of lactose than known ice-cream products. The invention has for its object to describe a process for ice cream, with which a novel product can be produced, the pH is in the range of 3.5 to 5.4.

According to the invention this is achieved by freezing and whipping of cottage cheese or cream cheese of different fat content with additives customary in the ice-cream industry. The quark, which serves as the starting material, is prepared in the usual way by acidification and thickening of pasteurized and highly heated skimmed milk by means of starter cultures and small amounts of Lab / pepsin mixtures in 15 to 20 h. After cutting the jelly, the milk protein is separated from the whey by means of a separator (dry mass 19 to 27%), cooled with cream or vegetable fats to the desired fat content and, if desired, pasteurized at temperatures of 60 to 75 ° C. After pasteurization or thermization, the addition of the likewise pasteurized additive mixture consisting of sugars dissolved in water or sour milk, yoghurt, sour buttermilk or other liquid or powdered milk products, sugar substitutes and / or sweeteners, stabilizers or mixtures thereof, possibly emulsifiers and germ-free flavor and fruit concentrates and a homogenization. The proportion of mono- and disaccharides in the final mix is reduced compared to conventional products and is in the range of 2 to 15%, preferably 8 to 14%, with dietary sweeteners and / or sugar substitute blends being added in such amounts that approximately one same sweetening power as guaranteed by sucrose.

Such mixtures may be prepared from sugar alcohols, e.g. 99.9% sorbitol and 0.1% saccharin or saccharin and cyclamate, aspartame or acesulfame exist. Some of the sugar or sugar substitutes can also enter the quarry via flavoring agents.

The naturally occurring lactose moiety can be reduced by enzymatic hydrolysis of the lactose before maturation at 25 to 55 ° C, whereby the lactose content of the quark or cream cheese is reduced to less than 50% of the original amount.

After several hours of ripening at 5 ° C, which depends on the hydrocolloid mixture used, the mix is again homogenized, cracked in the freezer, frozen and delivered depending on the recipe as soft ice cream or in hardened form for storage.

In order to obtain high-fat-fat quark ice cream with a fat content of up to 20%, separator quark can be replenished or the starting milk can already be mixed with hydrocolloids, after which it is creamed with cream and processed in the above manner. Also cottage cheese (cottage cheese, granulated cream cheese), which is obtained in a conventional manner and its granular texture is obtained by reheating the break / whey mixture for about one hour at 40 to 50 ° C and washing with water from 8 to 14 ° C. , can also serve as a starting point for Quarkeisherstellung after Rahmzumischung and homogenization. Another starting material may also be quark powder.

Food acids such as citric, tartaric or tartaric acid are used in addition to the pH adjustment. While fruit and flavor additives can mask the fresh quark taste, the fruitiness is significantly enhanced and improved by the addition of these acids.

The matured Quarkeismix before freezing or before the impact of low-germ or germ-free Nuß-, Schokoladenbzw. Fruit preparations between 1 and 25% and / or artificial, nature-identical or natural flavors, but also alcohol, such as. B. rum, are added.

Examples

Separator quark, granulated unsalted cream cheese and / or buttermilk quark, which were prepared in a known manner, alone, in mixtures with each other or with whey protein concentrate at temperatures of 5 to 40 ° C by addition of 0.5 to a maximum of 10% sour milk, sour cream, Buttermilch, yogurt or Acidophilussauermilch different fat content and / or stirred with the addition of cream or butter or other milk products and mixed with a stabilizer mixture or a single stabilizer which is dry premixed with sucrose or other sugars or sugar substitutes. The resulting milk product, which may also contain emulsifiers, is homogenized in one or two stages, pasteurized, again homogenized, matured at temperatures below 6 ° C for a maximum of 12 h and frozen. The optimum dry matter content is between 25 and 40%, depending on the desired impact. The ripened mix can be added before freezing and whipping with fruit concentrates, fruit syrups, fruit pulp, jams, food acids and / or artificial, natural or nature-identical flavors, which depending on the sugar content in the fruit product to be added before the thermification sugar and / or Zuckeraustauscher- or , Sweetener content drops. The ice product produced by the process described can also be prepared as a diabetic ice cream or for lactose intolerant humans when ß-galactosidase is added to the product. It contains live lactic acid bacteria and has a reduced sugar content compared to normal ice cream. From a sensory point of view, the product resembles yoghurt ice cream. As stabilizers, xanthans are used in admixture with guar and locust bean gum and / or gelatin, carboxymethylcellulose, low methoxy pectin, tragacanth in admixture with amylopectin, carrageenans, alginates or mixtures of all or some of the hydrocolloids mentioned, as well as starch products and highly esterified pectin. While Quarkeis, the buttermilk

or buttermilk quark, is not added with emulsifiers, this can be done in high-fat products by lecithin and other similar-acting, artificially manufactured products are used. The quartz ice cream produced by the method described, which is based on a lean quark composition of about 15% protein, about 3% lactose and 0.6% mineral salts, has the following composition:

example 1 0.5 to 20.0% by mass fat content 20.0 to 45.0% dry matter 3.8 to 5.4 PH value 0.1 to 1.5% stabilizers share 0.0 to 0.5% emulsifier component 0.0 to 25.0% fruit content Max. 20.0% sugar content 35.0 to 85.0% surcharge 5 to 20 min Abtropfgrad Example 2 16.9% Quark (20% F. iTr.) 10.0% Whole milk yogurt 16.9% Whole condensed milk 28.8% whipped cream 10.0% fruit preparations 7.0% Glucose syrup (42DE) 0.4% stabilizer mixture 10.0% lemon juice Example 3 13.5% Grained cream cheese {20% F. i. Tr.) 11.0% Whole milk yogurt 13.0% Whole condensed milk 32.0% whipped cream 5.6% Sprühvollmilchpulver 3.5% water 3.0% rum 10.0% fruit preparations 7.0% sucrose 0.4% stabilizer mixture 1.0% Citric acid solution (50% w / v) Example 4 18.8% Buttermilk quark (20% F. i. Tr.) 2.2% Whey protein concentrate (35% protein) 7.8% Whole milk yogurt 33.2% whipped cream 5.6% Sprühvollmilchpulver 12.2% water 10.0% Fruit preparation with sorbitol and saccharin 7.0% Hydrolyzed lactose solution 0.4% stabilizer mixture 2.8% citric acid

The mixing of the components of the mix is carried out in the order condensed milk or milk powder dissolution with sucrose, stirring in of the respective quark, the addition of flavoring additives, the stabilizer yoghurt component, the whipped cream and the citric acid solution

 This will give you Quarkeis samples that have the following parameters:

sample PH value Dry mass (%) Fat (%) Surcharge (%) Dripping degree (min) Example 2 Example 3 Example 4 3.9 4.5 4.2 34.0 41.5 38.0 9,35 11,10 10,00 67 53 48 20.0 20.0 17.3

Claims (7)

1. A process for the preparation of an ice cream product with different protein, fat, stabilizer, emulsifier, mono- and disaccharide, with additions of sugar substitutes and sweeteners and / or flavoring and fruit fractions containing the said sugars, sugar substitutes and sweeteners contained, characterized in that quark or cream cheese known production or Quarkpulver alone, with cream, butter or vegetable fats or milk-fat dairy and sour milk products such as milk and whey protein, condensed milk, condensed whey, whole milk and cream powder, sour cream, sour milk, buttermilk, Yoghurt, Acidophilusmilch and / or whey powder is stirred and mixed with hydrocolloids and sugar, so that the obtained Quarkeismix a lactic acid content of 0.8 to 1.3%, a lactose content of 0.5 to 3.5% and a dry matter of 25 to 45% in the mix, that the obtained once or twice homogenized product after pasteurization at a maximum of 80 ⁰ C un d cooling with natural or artificial flavors or long-lasting fruit preparations, has a pH in the range of 3.5 to 5.4 and ripened in a known manner and whipped with different gases to Quarkkeis, frozen and cured. 2. The method according to claim 1, characterized in that serve as starting material for the Quarkeisherstellung Magerquark, Fettquark, cream cheese and Doppelrahmfrischkäse, granulated cottage cheese (cottage cheese) and buttermilk quark different fat content, low-fat products with cream, sour cream, butter or vegetable fats so fat enriched, that Quarkeismix or Quarkeis fat contents between 1 and 18%. 3. The method according to claim 1 and 2, characterized in that the added amount of sour milk, buttermilk, yogurt and Acidophilusmilch 0.5 to 10% at 5 to 40 ⁰ C does not exceed. 4. The method according to claim 1 and 2, characterized in that the added mono- and / or disaccharide content of sucrose, glucose, fructose, enzymatically hydrolysed lactose or mixtures of sucrose with different proportions of corn syrup and this proportion is in the range of 2 to 18%, whereby some of the sugars can also enter the quark ice via aromatizing agents. 5. The method according to claim 1 and 2, characterized in that the Quarkeis compared to conventional ice cream only has an impact of 30 to 80%. 6. The method according to claim 1 and 2, characterized in that the stabilizers are added to the Quarkeismix after premixing with sugars directly or after further premixing with milk and sour milk products the Quarkeismix. 7. The method according to claims 1,2 and 6, characterized in that the Separatorquark used is added before separation with up to 1% of mixtures of said hydrocolloids and then the pasteurization or stabilization of Quarkeismix necessary Hydrokolloidzusatz to one third or half of the said amount is lowered.