DE102010045965A1 - Process for the preparation of a food with a closed surface - Google Patents

Abstract

The invention relates to a process for producing a food or a food preparation, in which at least one liquid and / or viscous composition comprising at least one milk-containing ingredient is mixed with at least one stabilizing agent, this mixture is heated to a temperature between 70 ° C. and 95 ° C. and then cooled to a temperature between 50 ° C and 90 ° C. According to the invention, after cooling, the mixture is portioned and shaped, with at least sudden heat being removed from its surface. In this way it is achieved that a type of skin forms on the surface, so that the food according to the invention or the food preparation according to the invention has a very stable shape and has a solid surface. A product produced by the process according to the invention maintains its shape even at room temperature in different surroundings and does not break down into smaller fragments. The invention further relates to foods or food preparations produced by this method.

Description

The invention relates to a process for the preparation of a food or a food preparation in which at least one liquid and / or viscous composition comprising at least one milk-containing ingredient mixed with at least one stabilizing agent, this mixture heated to a temperature between 70 ° C and 95 ° C and then cooled to a temperature between 50 ° C and 90 ° C. The invention further relates to foods or food preparations prepared by this process.

An example of a liquid and / or viscous composition comprising at least one milk-containing ingredient is cream cheese, which is usually made from pasteurized milk, cream or skimmed milk by acidification with the aid of lactic acid bacteria and / or rennet enzyme. Cream cheese is not subjected to maturation, but consumed fresh. Maturation is related to proteolytic processes, as found in the main ripening of lab cheese. Certain maturation processes are, however, given solely as a result of the lactic acid fermentation. Cream cheese can be subdivided according to their appearance and consistency into pasty (cottage cheese, cream cheese), granular (cottage cheese, cottage cheese) and cut-resistant (layer cheese) products. The most common cream cheese is quark, also known as white cheese or curd cheese. In addition to cream cheese and Doppelrahmfrischkäse also buttermilk quark, cream cheese and cottage cheese are described. Cream cheese preparations are mixtures of quark, cream cheese, double cream cheese or cottage cheese with fruits or spices, herbs or other foods, the proportion of which may not exceed 15% of the total product (with fruits or vegetable products, up to 30% are allowed). To extend the shelf life, cream cheese preparations may be subjected to a heat treatment and binders may be added for stabilization. Cream cheese preparations are prepared according to their additives in a spicy or sweet direction, with a variety of possible combinations.

In a known process for the production of cream cheese, cream cheese raw material is first produced from raw milk. The milk is then warmed and homogenized in a high pressure homogenizer. Thereafter, the milk is degassed and heated to reduce germs. The latter can be done by short-term heating (pasteurization) or high-temperature heating. This so-called cheese milk is then added to the thickening cheese culture and possibly Lab enzyme, followed by a ripening process for about 15 hours. To stop the acidification, the finished acidified milk is then cooled. Before separating the whey, the acidified milk is heated and kept hot. In the subsequent separation or concentration step, the whey is separated from the break (solid) in a separator and then cooled. Alternatively or additionally, the concentration of the quark can also be effected by means of ultrafiltration. The resulting Doppelrahmfrischkäse is also referred to as cream cheese raw material. Cream cheese or cream cheese preparations are usually made from this cream cheese raw material. For this purpose, the ingredients (for example double-cream cheese, skim quark, salt, binder (locust bean gum & guar gum), buttermilk powder and / or water) with direct steam addition with stirring to about 83 ° C heated and mixed. The dry matter is adjusted by adding water. The mixture is pumped into a vacuum container, degassed there and cooled to about 80 ° C. Then the mixture is homogenized. The finished product is then bottled at 68-72 ° C, sealed and cooled in a cooling tunnel. The cups are then cartoned, palletized and kept ready for shipment in the cold room.

Further examples of compositions comprising at least one milk-containing ingredient include other cheeses, yoghurt, other dairy products and products, whey products, cheese compositions, sour milk products, cheese products, and milk and whey concentrates.

However, many of these compositions, for example, in contrast to mozzarella cheese, have the disadvantage that they are relatively soft and therefore can not be portioned or singulated. In addition, they have a relatively sticky surface and dissolve in a specific environment, such as salad dressing, more or less. Heretofore, various approaches have been taken to prepare portionable compositions with milky-originary ingredients of stable form. Either the compositions were provided with a gel-like coating and or thickening agents were added at a relatively high concentration.

From the DE-A-198 40 485 For example, there is known a process for producing a milk product in which the food is coated with a gel to extend the shelf life. The milk product is cheese, cream cheese, yoghurt and / or cottage cheese, while the gel is mainly gelatin. However, this has the disadvantage that the coating liquefies rapidly at higher temperatures, for example at room temperature, or at least tends to stick to other surfaces. In addition, the gel shell influences the taste and appearance of the milk product.

From the WO-A-2008 068 242 Also, a dairy product is known, which is coated with a gel. The gel is formed, for example, from agar, xanthan or gelatin, wherein gelation is induced by a decrease in temperature. However, the temperature dependence of the gel causes the gel to dissolve at temperatures above 20 ° C. In addition, a taste impairment of the milk product can not be excluded here.

The EP-A-1 611 793 discloses a process for the preparation of fresh cheese slices wherein gelatin is added to the cream cheese as thickening agent and additional stabilizers such as modified starch, locust bean gum, guar gum, carrageenan or xanthan gum, and the solid cheese block produced is then sliced. The proportion of gelatin and also acting as a thickener stabilizers in the total product is 1.4 to 6.0%, so that the final product has a more rubbery consistency and is not spreadable.

From the EP-A-1 982 600 There is also known a cream cheese product which can be sliced and which, in addition to gelatin, contains a vegetable hydrocolloid as stabilizer. For example, agar-agar, starch, locust bean gum, guar gum, carrageenan, xanthan gum or pectin are used as vegetable hydrocolloid. The proportion of gelatin and the stabilizer also acting as a thickener on the total product is between 1.05 and 7.0%, so that this known product should be spreadable due to the lower proportion of gelatin, but also also a rather rubbery consistency and taste deficits having.

It is an object of the invention to provide a method for producing a food as well as a food produced by this method, which also has a stable surface and shape at room temperature, without the food is impaired in taste and in its consistency.

According to the invention the object is achieved by a method for producing a food or a food preparation of the type mentioned, in which the mixture is portioned and formed after cooling and thereby at least its surface heat is suddenly withdrawn. In this way, it is achieved that the foodstuff according to the invention or the food preparation according to the invention has a very stable form and has a solid surface. A product produced by the process according to the invention retains its shape even at room temperature in a different environment and does not break down into smaller fragments. In addition, the surface of the product has a firm consistency and does not tend to stick to other surfaces. The surface is rather like a skin closed to the outside and holds the product together. The method according to the invention thus makes it possible to produce a preformed food or a preformed food preparation which retains its shape until consumed and thus can be portioned and made available for consumption in an attractive form, even within a prepared dish. A particularly advantageous effect of the method according to the invention is that the food or the food preparation has a closed, solid surface, but otherwise retains its product-specific consistency. That is, while the product is bite-resistant outside, it remains substantially unchanged in taste and texture inside.

In the sense of the invention, sudden heat extraction means that the mixture or its surface is cooled in a relatively short time from a relatively high temperature to a relatively low temperature, the temperature difference between the hot or warm mixture and the cooled mixture forming a closed Surface induced (skin formation).

According to the invention, the composition comprising at least one milk-originary ingredient preferably comprises in the mixture at least one constituent selected from the group consisting of milk products, milk products, whey products, cheese compositions, sour milk products, cheese, cheese products and milk and whey concentrates. This may be, for example, cheese, Doppelrahmfrischkäse, cream cheese, skimmed quark, cream, butter, milk and / or yogurt.

According to the invention, the stabilizing agent preferably comprises conventional stabilizers, binders, thickeners, gelling agents and / or ingredients or additives which have properties similar to those mentioned, such as fibers or proteins with gelling properties. The stabilizing agents are particularly preferably selected from the group consisting of locust bean gum, guar gum, tara gum, xanthan, carrageenan, starch, modified starch, gelatin, pectin, agar agar, gum arabic, alginate, plant fibers and milk proteins.

Preferably, the sudden heat extraction comprises a temperature difference of 30 ° C to 286 ° C. In an advantageous embodiment of the invention, it is provided that the mixture and / or its surface abruptly from 50 ° C to 90 ° C, preferably 60 ° C to 80 ° C, more preferably 65 ° C to 75 ° C, to 5 ° C to 40 ° C, preferably 5 ° C to 30 ° C, more preferably 5 ° C to 20 ° C, is cooled.

The heat removal should be carried out in an advantageous embodiment of the invention by means of a coolant, which has a temperature of -196 ° C to 30 ° C, preferably from 0 ° C to 20 ° C, more preferably from 5 ° C to 15 ° C. As a coolant, for example, air, water, ice, solid carbon dioxide (dry ice) or liquid nitrogen can be used. The removal of heat can be directly, for example by introducing the mixture into the coolant, or indirectly, for example by means of the coolant cooled forms, cooling drums, funnels or similar aids in which the mixture is introduced and in which it can be shaped and / or portioned, respectively.

In a particularly advantageous embodiment of the method according to the invention, it is provided that the removal of heat takes place on the surface within a time interval of 5 seconds to 10 minutes, preferably 5 seconds to 5 minutes, more preferably 5 seconds to 1 minute.

The mixture is inventively preferably to a dry matter content of 20% to 60%, preferably 30% to 50%, more preferably 35% to 40%, and / or a fat content of 0% to 40%, preferably 0.1% to 30% , more preferably 1% to 25%.

In an advantageous embodiment of the method according to the invention it is provided that the stabilizing agent of the mixture in a concentration of at least 0.1%, preferably at least 0.2%, more preferably at least 0.5%, is added. In order to achieve a particularly advantageous consistency or sensory properties of the product below the closed surface, it is provided in a particular embodiment of the method according to the invention that the stabilizing agent is added to the mixture in a concentration of not more than 1%.

The food or food preparation according to the invention is preferably prepared by the process according to the invention and has a non-adhesive, closed surface so that it has a stable shape, is separable and does not adhere to other surfaces. Because of this special consistency, a portioned storage and delivery can be made for consumption without the need for special release agents. Furthermore, the food or the food preparation according to the invention, by virtue of the fact that it has a closed, solid surface, but is otherwise substantially unchanged in taste and consistency, for example, be firm on the outside and creamy-melting on the inside. Thus, the product according to the invention has a non-adhesive, closed surface, but below the surface a significantly different, d. H. not solid or gelled, have consistency.

In order to be able to provide a homogeneous, flawless foodstuff, it is preferred according to the invention that the surface contains the same constituents as the mixture. The solid, closed surface thus arises exclusively due to the manufacturing method according to the invention, without having to apply an additional layer with other constituents.

Preferably, the mixture has a dry weight content of 5% to 60%, preferably 30% to 50%, particularly preferably 35% to 40%, and / or a fat content of 0% to 80%, preferably 0.1% to 50%, especially preferably 1% to 35%, on.

The stabilizing agent is preferably present in the food or food preparation according to the invention in a concentration of at least 0.1%, preferably at least 0.2%, particularly preferably at least 0.5%. In order to ensure a particularly advantageous consistency or sensory properties of the product below the closed surface, it is provided in a particular embodiment of the invention that the stabilizing agent is contained in a concentration of not more than 1%.

Example: Production of a foodstuff according to the invention

Raw milk is creamed to 13% fat, warmed and homogenized in a high pressure homogenizer. Then the milk is degassed and heated to reduce germs. The milk (21% dry matter) is thickened by adding cheese culture and rennet enzyme and subjected to maturation (acidification) for about 15 hours. To stop the acidification, the finished acidified milk is cooled. Before separating the sour whey, the acidified milk is heated and kept hot. Then the Doppelrahmfrischkäse (41% dry matter, 31.5% fat) is separated from the sour whey and cooled in a cream cheese separator. The Doppelrahmfrischkäse is the cream cheese raw material.

• – 4% Magermilchpulver,
• – 0,6% Johannisbrotkernmehl,
• – 0,2% Xanthan,
• – 0,2% Carageen,
• – 1,6% Salz,
• – 0,2% Zitronensäure und
• – 13,2% Wasser.

This cream cheese raw material (dry matter 40 to 45%, proportion of the mixture: 80%) is in a cutter with direct steam addition (or indirectly) heated to 70 to 95 ° C, preferably about 83 ° C, while stirring with the following ingredients:

• - 4% skimmed milk powder,
• - 0.6% locust bean gum,
• - 0.2% xanthan,
• - 0.2% carrageenan,
• - 1.6% salt,
• - 0.2% citric acid and
• - 13.2% water.

The mixture is pumped into a vacuum container, degassed there, cooled to about 75 ° C and then homogenized in two stages (1st stage: 50-250 bar, preferably 200 bar, 2nd stage: 0-100 bar, preferably 40 bar). Alternatively, a single-stage homogenization process is possible. The finished cream cheese is then pumped into a mixing and / or storage tank and there at 50 to 100 ° C, preferably 60 to 80 ° C, in particular about 70 to 75 ° C stored. The finished product has a dry matter content of 38% and a fat percentage (absolute) of 23.5% (62% fat in dry matter).

The warm or hot product is cooled in a relatively short time of 50-100 ° C, preferably about 70 ° C, to a temperature of about 5-20 ° C (quenching). This temperature difference induces the closing of the surface (skin formation) and brings about the advantageous properties of the foodstuff or of the food preparation according to the invention. The product has a solid, non-sticky surface and can be separated without special release agents. It is also dimensionally stable at higher temperatures (room temperature) and does not break down into fragments, so that it can be added, for example, as an addition to lettuce or the like without dissolving. The product is firm on the outside but creamy on the inside. The "skin formation" thus influences neither the consistency nor the taste of the food or the food preparation according to the invention.

• – Höhe der Temperaturdifferenz,
• – Abschreckdauer,
• – Art und Konzentration des Stabilisierungsmittels,
• – Trockenmasseanteil,
• – Fettanteil,
• – Eiweißgehalt,
• – Wahl bzw. Material des Kühlmediums (Luft, Wasser bzw. Metall, Kunststoff).

The skin formation can be additionally positively influenced in an advantageous embodiment of the invention by the following parameters:

• - height of the temperature difference,
• - quenching time,
• The nature and concentration of the stabilizing agent,
• Dry matter proportion,
• - fat content,
• - protein content,
• - Choice or material of the cooling medium (air, water or metal, plastic).

In a particularly advantageous embodiment of the invention, the rapid cooling (quenching) of the process product takes place during a final shaping process. The benefits of hot forming the product are a reduced microbiological risk and the possible elimination of preservatives. The cooling takes place by means of the cold surface of a pre-cooled mold. In this regard, two alternative embodiments will be described below.

1st shaping drum:

The hot or hot product is fed by means of screws a forming drum having defined holes. The shaping drum, which is preferably made of metal, is pre-cooled with ice or water to a temperature of -10 to 30 ° C, preferably 0 to 20 ° C, especially 5 to 15 ° C. The surface of the product is quenched in the forming drum, shrinking slightly. After a cooling period of up to 1 minute, preferably 5 to 10 seconds, the product is solid enough and can be removed from the cooling drum. It is then placed directly in a water cooling bath, which has a temperature of 0 to 20 ° C, preferably 5 to 15 ° C. In the water bath, the product is further cooled so that it is further solidified and stable enough for the final weighing and packaging process.

2. plastic molds:

The warm or hot product is filled in defined plastic or silicone molds which have been precooled by cooled air to a temperature of -10 to 30 ° C, preferably 0 to 20 ° C, especially 5 to 15 ° C. The temperature difference between the product and the cold mold closes the surface of the product (skin formation). The molds with the product are then cooled in a cooling tunnel at an air temperature of 0 to 30 ° C, preferably about 3 to 15 ° C, until a sufficient strength of the product is reached. The finished product is then removed from the mold and fed to the final weighing and packaging process.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 19840485 A [0006]
• WO 2008068242 A [0007]
• EP 1611793 A [0008]
• EP 1982600 A [0009]

Claims (13)

A process for the preparation of a food or a food preparation which comprises the following steps: a) mixing at least one liquid and / or viscous composition comprising at least one milk-originating ingredient with at least one stabilizing agent, b) heating the mixture to a temperature between 70 ° C and 100 ° C, and c) cooling the mixture to a temperature between 50 ° C and 90 ° C, characterized in that the mixture is portioned and shaped after step c) and thereby at least its surface heat is suddenly withdrawn. A method according to claim 1, characterized in that the heat extraction comprises a temperature difference of 30 ° C to 286 ° C. A method according to claim 1 or 2, characterized in that the heat removal takes place by means of a coolant having a temperature of -196 ° C to 30 ° C, preferably from 0 ° C to 20 ° C, more preferably from 5 ° C to 15 ° C, has. Method according to one of claims 1 to 3, characterized in that the heat removal at the surface within a time interval of 5 seconds to 10 minutes, preferably 5 seconds to 5 minutes, more preferably 5 seconds to 1 minute occurs. Method according to one of claims 1 to 4, characterized in that the mixture is adjusted to a dry weight fraction of 5% to 60%, preferably 30% to 50%, particularly preferably 35% to 40%. Method according to one of claims 1 to 5, characterized in that the mixture is adjusted to a fat content of 0% to 80%, preferably 0.1% to 50%, particularly preferably 1% to 35%. Method according to one of claims 1 to 6, characterized in that the stabilizing agent in a concentration of at least 0.1%, preferably of at least 0.2%, particularly preferably of at least 0.5%, is added. Food or food preparation prepared by the process according to any one of claims 1 to 7. Food or food preparation which comprises at least one mixture of at least one liquid and / or viscous composition comprising at least one milk-originating ingredient and at least one stabilizing agent, characterized in that it has a non-adhesive, closed surface. Food or food preparation according to claim 9, characterized in that the surface contains the same constituents as the mixture. Food or food preparation according to claim 9 or 10, characterized in that the mixture has a dry matter content of 5% to 60%, preferably 30% to 50%, particularly preferably 35% to 40%. Food or food preparation according to one of claims 9 to 11, characterized in that the mixture has a fat content of 0% to 80%, preferably 0.1% to 50%, particularly preferably 1% to 35%. Food or food preparation according to one of claims 9 to 12, characterized in that the stabilizing agent is present in a concentration of at least 0.1%, preferably of at least 0.2%, more preferably of at least 0.5%.