DE102019006312A1 - Method and device for producing a food product - Google Patents

Abstract

A method of making a food product provides a volume (10) of firm yogurt with a fat content of at least 5%. The volume (10) is applied to a perforated surface (110) so that the volume (10) rests on the perforated surface (110) with at least part of its weight. A receiving space is arranged below the perforated surface (110). The volume (10) is then left on the perforated surface (110) until a partial drainage of the volume (10) has taken place with a decrease in mass of at least 5% of the original mass of the volume. A device suitable for carrying out the method comprises a container for holding a volume (10) of firm yoghurt and an element (110) with a perforated surface with a plurality of spaced openings (111), the perforated surface delimiting an interior of the container. The plurality of spaced openings (111) are at least partially delimited by sharp edges, and a maximum dimension of the openings (111) does not exceed 15 mm. The method and the device enable the production of a food product which is significantly creamier than conventional yoghurt with a corresponding fat content and has a significantly less acid taste.

Description

Technical field

The invention relates to a method and a device for producing a food product based on non-stick yoghurt.

State of the art

Yogurt is a milk product made from milk thickened by lactic acid bacteria. Yogurt usually has a sour taste and a viscous to gelatinous consistency. Firm yogurt is usually produced by fermentation (or thickening) at least partially in the container in which the product is ultimately sold (e.g. in a plastic or cardboard cup or in a glass). Some additives such as milk powder, gelatin or corn flour are also used. At least in a final phase of the fermentation and after the fermentation has taken place, there is no stirring. In contrast to yogurt, which was stirred regularly during fermentation, stab-proof yogurt has a three-dimensional structure and thus a certain dimensional stability.

Yogurt is traditionally eaten with a spoon and is available as a so-called natural yogurt or with fruit, vegetable, rice, sugar, coffee, chocolate and / or flavoring additives. Also known is the use of yogurt to refine liquid foods such as. B. salad dressings or for the production of yogurt-based sauces.

Various aids are known for the production and processing of yogurt.

So that affects US 5,356,638 (C . O. Varan) a method and an apparatus for producing yogurt in a small container. For this, milk and a suitable additive are first filled into a beaker, the beaker is then kept in a heated state for 3-4 hours until the mixture has coagulated. A test tube-like tube, which is open at the top, closed at the bottom and provided with a sieve all round, is then inserted into the yoghurt, after which the cup can be closed and delivered. Liquid from the yogurt enters the tube via the sieve-like side walls, so that the yoghurt is dewatered; the liquid can be poured out by tilting the container (including the tube); this process can be repeated if necessary. The drainage results in a product that is thicker and creamier and is suitable, for example, as a snack dip, for salad dressings or for use in other recipes.

The DE 25 00 224 A1 (Toscara Anstalt) relates to a process for the production of curd cheese, yoghurt or the like; after thickening, dripping takes place in a container with a perforated bottom and / or side walls in order to separate the serum from the thick milk product or the curd. For this purpose, the use of a cup with a perforated intermediate base to form two chambers is proposed.

These methods and devices can be used to reduce the liquid content of the yoghurt. The extracted liquid is a so-called "serum", an aqueous, acid-tasting liquid that only contains water-soluble ingredients in milk, but almost no proteins (this is in contrast to the so-called "whey", which is used in cheese or quark production). Dewatering generally results in a product with less flowability, it has a creamier consistency compared to the processed yoghurt.

The resulting products have certain additional uses due to the changed consistency compared to the starting product, e.g. B. as a snack dip with a significantly reduced risk of dripping from the dipped product. The liquid reduction achieved is, however, relatively small and the taste has only minor effects, in particular the products continue to have a pronounced sour taste.

Presentation of the invention

It is therefore an object of the invention to provide the methods and devices belonging to the technical field mentioned at the outset which enable the production of a food product from yoghurt which has an improved consistency and a reduced sour taste.

1. a) Bereitstellen eines Volumens von stichfestem Joghurt mit einem Fettgehalt von mindestens 5 %;
2. b) Aufbringen des Volumens auf eine perforierte Oberfläche, so dass das Volumen zumindest mit einem Teil seines Gewichts auf der perforierten Oberfläche aufliegt, und wobei unterhalb der perforierten Oberfläche ein Aufnahmeraum angeordnet ist; und
3. c) Belassen des Volumens auf der perforierten Oberfläche, bis eine teilweise Entwässerung des Volumens mit einer Masseabnahme von mindestens 5% der ursprünglichen Masse des Volumens stattgefunden hat.

The solution to the problem is defined by the features of claim 1. According to the invention, a method for producing a food product comprises the following steps:

1. a) providing a volume of firm yogurt with a fat content of at least 5%;
2. b) applying the volume to a perforated surface so that the volume rests on the perforated surface with at least part of its weight, and wherein a receiving space is arranged below the perforated surface; and
3. c) leaving the volume on the perforated surface until a partial drainage of the volume has taken place with a decrease in mass of at least 5% of the original mass of the volume.

In this context, the provision of a puncture-resistant yogurt means that it is provided in the puncture-resistant state and is applied to the perforated surface, i. H. with the corresponding three-dimensional structure, which has a certain porosity. Care must be taken to ensure that the structure is not destroyed, e.g. B. by excessive shaking or even mechanical intervention in the three-dimensional volume.

As is generally the case, the fat content is understood to mean the mass fraction of fat in the product. The fat content stems in particular from the milk fat contained in the yoghurt. Other fat components, e.g. B. vegetable fats can be present and contribute to the fat content.

The volume of the puncture-resistant yogurt can be applied to the perforated surface after it has been produced (in particular after thickening with creation of the three-dimensional structure), or the thickening takes place already in contact with the perforated surface, in which case the openings of the perforation are at least in one If necessary, the initial phase must be closed so that the still liquid starting product is retained.

The volume rests on the perforated surface with at least part of its weight during dewatering, preferably at least 50% of the weight of the volume is supported on the perforated surface, particularly preferably the entire weight of the volume is supported on the perforated surface.

The receiving space is a free space below the perforated surface, which is suitable for receiving liquid passing through the openings in the perforation. The receiving space does not have to be dimensioned in such a way that it can take up all the extracted liquid; the liquid can instead also be derived from the receiving space, e.g. B. in a tank, or there is regular emptying of the receiving space.

When dewatering, make sure that the volume does not experience any radial forces that prevent the liquid from flowing out of higher areas. If necessary, measures must also be taken to avoid sealing or clogging at the contact surface between the volume and the perforated surface.

The length of time that the volume must be left on the perforated surface in order to achieve the required drainage depends on various factors, namely the properties of the starting product, the pressure that exists between the volume of the yoghurt and the perforated surface Geometry of the perforation and the desired drainage. Dwell times of a few hours to days are typical. A mass decrease of 20-35% is advantageous.

The method according to the invention enables quick and effective dewatering of yogurt. It has been shown that the method according to the invention can be used to produce a food product which is significantly creamier than conventional yoghurt with a corresponding fat content and has a significantly less acidic taste. It has taste-enhancing properties, so that additives appear in taste even with a relatively small proportion. It is therefore suitable as an aroma carrier with which the volume of a food can be increased without the food's aroma being “diluted” to the same extent. Its consistency enables it to be used especially in warm kitchens (e.g. for pasta or vegetable sauces), for the production of pastes, as a spread, with herbs as an alternative to herb butter, for creamy desserts or as the basis for ice cream. It can be mixed with jam, honey or fruit, for example. Due to the lower water content, the shelf life is higher than that of the original product. The food product is also more dimensionally stable than the starting product and can be brought into desired shapes, in particular by cutting processes.

The yoghurt provided preferably has a fat content of at least 7.5%. This enables the production of a product with a particularly advantageous consistency.

The perforated surface advantageously has a plurality of spaced openings, the openings being at least partially delimited by sharp edges. The sharp edges mean that the volume of firm yogurt is broken up in certain areas due to its own weight at the contact surface with the perforated surface. This enables liquid portions of the yoghurt volume to flow out through the openings in the receiving space, and thus efficient and extensive drainage. This is particularly advantageous if the yoghurt is brought into contact with the perforated surface on its creamy side: when the yoghurt is thick, a corresponding layer is usually formed on the top; becomes the yogurt volume then overturned and the top surface brought into contact with the perforated surface, this creamy layer lies on top of it and can hinder the flowing away of the liquid components. Through the interaction of the sharp edges with the creamy layer, this is broken up and the drainage can take place.

The geometry of the edges, in particular that on the surface contacting the yoghurt volume, is chosen such that, at a given pressure, the local opening of the yogurt is achieved between the contact surface of the yoghurt volume and the contacting surface. For example, sharp edges have a radius of less than 0.5 mm, in particular less than 0.25 mm.

Alternatively or in addition to the use of sharp edges, a disruptive layer on the side of the yoghurt volume contacting the perforated surface with the aid of a liquid, for example in the industrial production of the food product, can be used. B. water, washed away through the perforated surface or mechanically scraped off with suitable means.

A maximum dimension of the openings preferably does not exceed 15 mm. The maximum dimension is the length of the longest straight line that runs completely within the corresponding opening. In the case of openings which are (at least partially) delimited by deformable elements, the measurement is carried out in the state during dewatering.

If larger openings are provided, there is a risk that part of the yoghurt volume will pass through the opening and be separated from the rest of the volume due to the forces acting on it. The dimensions and the geometry of the openings can be adapted to the starting product to be processed. For example, it may make sense to provide smaller openings for a firm yoghurt with a lower fat content than for those with a higher fat content. The pressure between the volume of the yoghurt and the perforated surface can also be taken into account when dimensioning the openings (smaller openings with higher pressure).

Within the scope of the method according to the invention, perforated surfaces with different opening geometries, in particular different opening dimensions, can be used in succession. For example, dewatering first takes place on a perforated surface with smaller openings; after a certain time or after a certain dewatering has been achieved, another perforated surface with larger openings is then used. Because of the dewatering that has already taken place, there is no longer any risk of the (partially dewatered) yoghurt volume passing through. In such a process, perforated surfaces with openings of a maximum dimension of more than 15 mm can also be used in later steps.

Even with certain raw materials or when choosing a low pressure, openings can be used whose maximum dimension is greater than 15 mm. The lower limit for the maximum dimension of the openings is usually a value of approx. 2-3 mm. In the case of smaller openings, it is generally difficult to break up the yogurt locally and to adequately remove liquid.

1. a) ein Behältnis zur Aufnahme eines Volumens von stichfestem Joghurt;
2. b) ein Element mit einer perforierten Oberfläche mit mehreren beabstandeten Öffnungen, wobei die perforierte Oberfläche einen Innenraum des Behältnisses begrenzt,

wobei die mehreren beabstandeten Öffnungen zumindest teilweise durch scharfe Kanten begrenzt sind.A suitable device for producing a food product and which is suitable for carrying out the method according to the invention accordingly comprises

1. a) a container to hold a volume of firm yogurt;
2. b) an element with a perforated surface with a plurality of spaced openings, the perforated surface delimiting an interior of the container,

wherein the plurality of spaced openings are at least partially delimited by sharp edges.

Such a device enables reliable and efficient production of the food product. In principle, however, the method according to the invention can also be carried out with different types of devices.

In preferred embodiments of the invention, the openings are partially delimited by tabs. In the present case, a tab is understood to mean a flat portion of material which has a certain deformability and which is partially held along its circumference by an element which is stationary with respect to the deformation and is partially free, in particular it has a coherent holding section and a coherent free section along its entire circumference . The holding section acts as a hinge for the movement of the tab and forms a kind of pivot axis (although the tab can also deform further in a free section in front of the holding section). The tab can be formed in one piece with the element that forms the perforated surface, or in a separate flat element that is placed, for example, on the element with the perforations.

The tabs are advantageously spring-loaded. This means that they oppose a certain spring force to forces that act perpendicular to the perforated surface and, when the force is reduced, return to their original geometry, for example a flat shape, parallel to the perforated surface. Devices with resiliently mounted tabs can easily be used several times, with the same initial geometry being used again each time they are used. In the non-deformed position, the tabs act as closure elements for the perforations and sufficiently open the corresponding openings for dewatering. By changing the geometry due to the deformation of the tabs, breaking open on the underside of the yogurt volume is favored. For example, a kind of cutting process takes place along sharp edges of the openings of the perforation.

Devices without tabs can also be used, for example those with closure elements for the openings in the perforated surface, which can be moved away laterally or in a direction perpendicular to the surface.

In a preferred embodiment, the element with the perforated surface comprises a dimensionally stable plate with the openings forming the perforation and a flexible surface element mounted on the dimensionally stable plate, the flexible surface element forming the tabs and an arrangement of the tabs on the arrangement of the openings in the dimensionally stable Plate is matched. The material properties of the tabs and the dimensionally stable plate can thus be optimized independently of one another, and both the dimensionally stable plate and the flexible surface element can be cleaned in a simple manner. Such elements can also be trained inexpensively. The dimensionally stable plate is made, for example, of metal, e.g. B. stainless steel or aluminum, or made of a suitable plastic. The flexible surface element consists, for example, of a silicone material.

In a preferred variant, the perforated surface is formed in a bottom of the container, the perforated surface lies on a cover surface for thickening, and the perforated surface is lifted off the cover surface for partial dewatering. As a result, the openings in the perforated surface can be easily released for dewatering, while they are closed for thickening by lying on the cover surface, so that the still liquid milk mass is prevented from flowing away and thus a loss of mass. This variant ensures that a pressure between the contact surface of the yoghurt volume and the perforated surface on the entire contact surface is essentially the same.

This variant can be carried out both with devices which have tabs and with those without tabs. In the case of devices with tabs, their underside lie on the cover surface, so that the openings are not released and a possible loss of mass is minimized. In the case of devices without tabs, the seal is made directly by the cover surface. In order to enable the underside of the yoghurt volume to be broken open after the openings have been opened, additional measures may have to be taken in this case, for example by temporarily increasing the pressure between the contact surface of the yoghurt volume and the perforated surface.

In alternative advantageous exemplary embodiments, lifting does not necessarily take place, but the openings in the perforated surface are uncovered in a different way. For example, the perforated surface can be formed by a comb-like structure, the slits being practically closed in a first configuration for thickening and can be opened by a symmetrical or asymmetrical pulling apart to start the drainage. In another variant, two elements with mutually corresponding openings and closure elements are arranged parallel to one another, and the openings can be released by a relative movement in the common plane.

The container is preferably accommodated in an outer container, with the dimensionally stable plate resting on a bottom of the outer container in a first position for thickening and the container being raised relative to the outer container in a second position for dewatering, so that between the bottom of the outer container and the dimensionally stable one Plate a recording space is formed. A device for producing the food product can thus be constructed in a simple manner, this structure also being suitable for large-scale use, since on the one hand corresponding containers with large dimensions can be formed (or are readily available commercially) and on the other Others only need simple movement processes that can be automated easily.

In certain embodiments, the perforated surface has an incline of 20-60 ° during dewatering. The slope is measured between a horizontal plane and the perforated surface. It has been shown that such an inclined arrangement can contribute to rapid and reliable drainage of the yoghurt volume.

Alternatively, the perforated surface is horizontal when dewatering.

1. a) Das Joghurt-Volumen ist in ständigem Kontakt mit der perforierten Oberfläche, und zum Entwässern werden die Öffnungen der perforierten Oberfläche freigegeben (z. B. durch das Anheben des Behältnisses von einer Abdeckfläche wie oben beschrieben); und
2. b) das Joghurt-Volumen wird erst zum Entwässern in Kontakt mit der perforierten Oberfläche gebracht, wobei es aber in demselben Behältnis verbleibt.

In a preferred embodiment of the method, the volume is expanded and the volume is left for partial dewatering in the same container. This means that the firm yoghurt volume does not have to be redistributed for dewatering. Accordingly, there is no risk that the structure of the volume will be damaged or destroyed. Two variants are generally possible:

1. a) The yogurt volume is in constant contact with the perforated surface and the openings of the perforated surface are released for dewatering (e.g. by lifting the container from a cover surface as described above); and
2. b) the yoghurt volume is first brought into contact with the perforated surface for dewatering, but remains in the same container.

In one embodiment of the method according to variant b), the volume is provided in a cup, the perforated surface is formed in a lid of the cup, and the cup is overturned to apply the volume to the perforated surface. “Falling” is understood to mean a rotation of the cup about an axis perpendicular to the axial cup axis of symmetry by at least 120 °.

In this way, the same container can easily be used for thickening and dewatering. It is not necessary to release the openings in the perforated surface because the yoghurt mass is not in contact with the perforated surface during thickening and there is also no risk of the still liquid mass passing through the openings in the perforation. For hygienic reasons - especially if the mug with firm yoghurt is available in the market before dewatering - it may be necessary to close the perforated surface from the outside, for example with a peel-off film.

The cup advantageously has a conical geometry, its cross section expanding towards the lid. This makes falling easier and prevents the yoghurt volume from experiencing radial forces through the cup wall after the fall, which would hinder the outflow of water, in particular from the higher areas of the volume.

Before leaving the volume, it is advantageous to vent a space between a bottom of the cup and a bottom surface of the volume facing the bottom. By balancing the pressure with the outside space, it is ensured that the firm yoghurt volume settles on the perforated surface and does not stick to the bottom of the cup. Different elements or measures can be used for ventilation, for example a wedge element with ventilation channel, which is pushed sideways along the cup wall to the bottom or a ventilation opening that can be produced in the cup base.

From the following detailed description and the entirety of the claims, further advantageous embodiments and combinations of features of the invention result.

Figure list

• 1A Einen vertikalen Querschnitt durch einen Becher zur erfindungsgemässen Herstellung des Nahrungsprodukts, vor dem Entwässern;
• 1B einen Detailausschnitt aus 1A;
• 1C eine Draufsicht auf den Deckel des Bechers;
• 1D eine erste Variante für die Schlitzanordnung auf der Deckelfläche;
• 1E eine zweite Variante für die Schlitzanordnung;
• 2A einen Querschnitt in einer vertikalen Symmetrieebene des Bechers und einer Stütz- und Sammelvorrichtung beim Entwässern;
• 2B einen Detailausschnitt aus 2A;
• 2C einen vertikalen Querschnitt durch den Becher und die Stütz- und Sammelvorrichtung in einer weiteren Ebene;
• 3A einen vertikalen Querschnitt durch eine zweite Ausführungsform einer Vorrichtung zur erfindungsgemässen Herstellung des Nahrungsprodukts, vor dem Entwässern;
• 3B einen Detailausschnitt aus 3A;
• 4A einen vertikalen Querschnitt durch die Vorrichtung beim Entwässern;
• 4B einen Detailausschnitt aus 4A; und
• 5 eine Draufsicht auf einen Teilbereich des Bodens des Innenbehälters.

The drawings used to explain the exemplary embodiment show:

• 1A A vertical cross section through a cup for the inventive production of the food product, before dewatering;
• 1B a detail section 1A ;
• 1C a plan view of the lid of the cup;
• 1D a first variant for the slot arrangement on the lid surface;
• 1E a second variant for the slot arrangement;
• 2A a cross section in a vertical plane of symmetry of the cup and a support and collection device during dewatering;
• 2 B a detail section 2A ;
• 2C a vertical cross section through the cup and the support and collection device in a further plane;
• 3A a vertical cross section through a second embodiment of a device for the inventive production of the food product, before dewatering;
• 3B a detail section 3A ;
• 4A a vertical cross section through the device during dewatering;
• 4B a detail section 4A ; and
• 5 a plan view of a portion of the bottom of the inner container.

In principle, the same parts are provided with the same reference symbols in the figures.

Ways of Carrying Out the Invention

The 1A shows a vertical cross section through a cup for the inventive production of the food product before dewatering. The cup 100 is frustoconical and made in a manner known per se from polypropylene. The diameter of the cup is 105 mm at the bottom and 125 mm at the lid, the cup height is 120 mm. The result is a capacity of approx. 1.25 I. The cup 100 is by a removable and re-attachable cover 110 , which is also made of polypropylene. The material thickness is approximately 0.4 mm. There is a thin cover film on the outside of the cover 120 sealed up. The details of the removable and re-attachable lid 110 are in the schematic representation according to the 1 A not shown - corresponding solutions are known, for example clip or screw caps. Such lids advantageously have guarantee elements, so that the user can see whether the container has already been opened or not. Such guarantee elements are also known and need not be discussed in detail here.

The 1B shows a detail from the 1A (dash-dotted circle), from which the arrangement and structure of the lid 110 and the cover sheet 120 emerges better. The lid 110 has continuous slots 111 , 112 which, in the illustrated embodiment, are arranged V-shaped symmetrically on the cover surface, cf. 1C . Specifically, the lid shows 110 an outer ring with eight V-shaped slots 111 on, which are arranged in a circle symmetrical to the center of the lid, the tips, which are enclosed by two legs, point radially outwards. Furthermore, the lid 110 an inner ring with four V-shaped slots 112 which are dimensioned smaller than the outer slots 111 , but are also arranged symmetrically to the center of the lid and with their tips pointing radially outward. Because of the cover film 120 the lid closes 110 despite the slits 111 , 112 the cup interior from the environment.

The 1D , 1E show variants for the slot arrangement on the lid surface. The lid 110 ' according to the 1D includes several parallel, straight slots 111 ' , 112 ' , which are at a mutual distance of approx. 1 cm. As a result, tabs with i. W. rectangular shape formed, which can move due to the deformability of the lid material from the lid plane, so that openings are released laterally, along the slots. The arrangement according to the 1E includes several curved slots 111 " , 112 " , which have a mutual distance of about 1.5 cm and which i. W. parallel to each other on the lid surface of the lid 110 " are arranged. Correspondingly, segment-shaped tabs are formed.

In the Cup 100 is firm yoghurt 10th with a milk fat content of 10%. This fills the cup 100 not completely out between the lid 110 and the top surface of the firm yogurt 10th there is a free space. The stubborn yogurt is at least partially already in the cup 100 he follows. The yogurt 10th has a geometry corresponding to the cup shape with a certain dimensional stability. Because of its weight, the volume of the firm yogurt 10th with the cup upright pressed to the bottom of the cup.

The firm yogurt 10th can be consumed in the usual way by the lid 110 from the mug 100 removed and the yogurt 10th is removed through the opening.

Optionally, the stubborn yogurt 10th but can also be processed further by dewatering it. This drainage takes place in the context of the first exemplary embodiment, in particular by the end user. First, the lid 110 removed and the cover sheet 120 removed from the lid so that the slots 111 , 112 also be exposed to the outside. Next is a ventilation wedge 130 along the wall of the mug 100 with its thin end inserted first until that thin end hits the bottom of the cup 100 contacted. The wedge is designed so that it has a ventilation channel from the top surface of the yogurt 10th to the bottom of the cup.

The lid 110 is then put back on and on the cup 100 fixed. Then the cup 100 pivoted about a horizontal axis by about 135 ° so that the lid 110 with the exposed slots 111 , 112 is directed obliquely downwards. The cup 100 with this orientation then on a support and collecting device 140 put on. In the present case there is the support and collection device 140 from a mug 141 , which has the same geometry as the cup 100 , but is laterally provided with two opposite V-shaped cutouts, so that the cup is essentially supported at three support points. The corresponding situation results from the 2A which shows a cross section in a vertical plane of symmetry of the cup and from which a first of the support points between the upper edge of the cup 141 the support and collection device 140 and the outer surface of the wall of the cup 100 emerges, and from the 2C , a vertical cross section through the cup 100 and the support and collection device 140 on another level where another of the Support points between the boundary of one of the V-shaped cutouts and the wall of the cup 100 is shown. The third of the support points is symmetrically opposite the second support point.

1. 1. Das Volumen des Joghurts 10 rutscht aufgrund der Schwerkraft im Becher schräg nach unten, auf die Innenseite des Deckels 110 zu. Die Belüftung mit Hilfe des Belüftungskeils stellt sicher, dass diese Bewegung nicht durch ein Vakuum bzw. einen Unterdruck zwischen dem Becherboden und dem Joghurt-Volumen verhindert wird, es findet vielmehr ein Druckausgleich zum Aussenraum statt. Das Rutschen des Joghurts tritt oft erst einige Sekunden bis Minuten nach dem Neigen des Bechers 100 auf.
2. 2. Aufgrund des eigenen Gewichts drückt die Joghurtmasse die durch die V-förmigen Schlitze 111, 112 gebildeten Laschen nach aussen, so dass sich die in der 2B dargestellte Situation ergibt. Die Laschen werden im Wesentlichen entlang einer Verbindungslinie 113 der freien Enden der Schlitze 111, 112 (bzw. der Verbindungslinie 113' der Enden der Schlitze 111', 112', bzw. der Verbindungslinie 113" der beiden Enden der Schlitze 111", 112") nach aussen gebogen und weisen auch in Richtung ihrer Spitze eine zusätzliche Krümmung nach aussen auf. Die sich ergebende Öffnung weist in einer Richtung senkrecht zur Hauptfläche des Deckels 110 eine Weite von ca. 2 mm auf.
3. 3. Aufgrund der scharfen Kanten im Deckel 110, entlang der Schlitze 111, 112, wird die Masse des Joghurts 10 aufgebrochen, so dass im Joghurt 10 enthaltene Flüssigkeit 20 durch die nun entstandenen Öffnungen nach aussen abfliessen kann (Pfeil 21). Die Flüssigkeit 20 („Serum“) wird im Becher 141 der Stütz- und Sammelvorrichtung 140 gesammelt.

When swirling ("falling") the cup 100 or shortly afterwards the following happens:

1. 1. The volume of yogurt 10th due to the force of gravity in the cup, it slants downwards onto the inside of the lid 110 to. The ventilation with the help of the ventilation wedge ensures that this movement is not prevented by a vacuum or a vacuum between the cup bottom and the yoghurt volume, but rather a pressure equalization to the outside space takes place. The yogurt often only slips a few seconds to minutes after the cup is tilted 100 on.
2. 2. Due to its own weight, the yoghurt mass presses through the V-shaped slots 111 , 112 formed tabs to the outside, so that the in the 2 B situation shown. The tabs are essentially along a connecting line 113 the free ends of the slots 111 , 112 (or the connecting line 113 ' the ends of the slots 111 ' , 112 ' , or the connecting line 113 " the two ends of the slots 111 " , 112 " ) bent outwards and also have an additional curvature outwards in the direction of their tip. The resulting opening faces in a direction perpendicular to the main surface of the lid 110 a width of approx. 2 mm.
3. 3. Because of the sharp edges in the lid 110 , along the slots 111 , 112 , the bulk of the yogurt 10th broken open so that in yogurt 10th contained liquid 20th can flow outwards through the openings that have now been created (arrow 21 ). The liquid 20th ("Serum") is in the cup 141 the support and collection device 140 collected.

The arrangement now remains in this configuration for a certain time. It has been shown that with a drainage time of approx. 15-20 hours, a decrease in the total mass by approx. 15 - 30% can be achieved.

The product obtained can continue in the cup 100 stored or removed from it. It is even easier to fall on a flat surface than the original product and has an improved consistency in many ways. Likewise, there is a greatly reduced taste impression in terms of taste.

It has been shown that the product, in addition to the uses already mentioned above, is ideally suited for the preparation of ice cream. Without the use of binders and emulsifiers, a product can be produced which, with a lower fat content, has similar enjoyment properties to ice cream. In this way, you can use a commercially available ice cream machine to make high-quality ice cream from non-stick yogurt with 10% milk fat and a 25-35% drainage rate according to the invention. By adding sweeteners (e.g. powdered sugar or honey) and flavoring ingredients (e.g. fruits, spices, flavorings, etc.), the ice cream product can be varied as desired.

As a support and collection device 140 the same cup can be used as the one in which the firm yoghurt is sold or made available. A cup that has already been used can thus be recycled. Only the V-shaped incisions need to be made. For this purpose, the cup can have separation lines already prepared, or the location of the cuts to be made is already shown. Once an empty cup is available, the end user does not need any additional equipment in addition to the ventilation wedge in order to be able to carry out the method according to the invention. The ventilation wedge can also be made from the side wall of a cup. An appropriately shaped section is then inserted into the cup along the side wall with the convex side facing inward. This creates a ventilation channel between the concave inside and the cup side wall.

In order to facilitate the manufacture of the required support and collecting device and / or the ventilation wedge, the cup can have predetermined breaking points or pre-drawn cut lines.

The 3A shows a vertical cross section through a second embodiment of a device for the inventive production of the food product before dewatering. The device 200 In this or similar form it is also suitable for the large-scale or automated production of the food product. In this case, it is packed ready for consumption and delivered to the customers.

The device comprises an outer container 210 . In the exemplary embodiment shown, it has a rectangular base area, its side walls stand vertically on the container bottom. The dimensions of the container are, for example, 600x400x320 mm (LxWxH), but larger (or smaller) containers can also be used without further ado.

In the outer container 210 is an inner container 220 added. The shape of the inner container 220 corresponds to the shape of the outer container 210 , the Dimensions are somewhat reduced, however, so the inner container 220 in the outer container 210 fits.

Between the inner and outer container 210 , 220 are spacers 231 , 232 arranged. On the bottom of the inner container 220 is a mat 240 arranged from silicone. In the inner container 220 is a volume of firm yogurt 10th added. The expansion of this volume is already in the configuration of the device shown 200 he follows. The volume lies with its underside on the mat 240 on, its side faces are from the side walls of the inner container 220 supported.

The 3B shows a detail from the 3A . From this it can be seen that in the bottom of the inner container 220 a series of continuous square openings 221 are spared. The side length of the squares is 10 mm. The configuration of these openings 221 in a partial area of the soil results from the 5 . With these openings 221 work tabs 241 together, which in the mat 240 are made of silicone. Every tab 241 is defined by a U-shaped cutout, the size and position of the tabs 241 is chosen so that each of the tabs 241 with one of the openings 221 can work together. The thickness of the mat 240 is slightly larger than the thickness of the bottom of the inner container 220 . In the in the 3A , 3B situation shown are the tabs 241 from the yogurt volume down into the openings 221 pressed until they are on the bottom of the outer container 210 support. Because of the geometry and the thickness ratio of the tabs 241 and the bottom of the inner container 220 but there is still a seal between the interior of the inner container 220 and the outer container 210 in front.

The spacers prevent them during thickening 231 , 232 that milk or partially thickened milk in the space between the inner container 220 and the outer container 210 reached. They can also be pulled out easily after thickening, which creates a gap between the inner container 220 , Spacers 231 , 232 or outer container 210 formed vacuum can be compensated. Without spacers 231 , 232 there is a risk that there is between the outer container 210 and inner container 220 forms a negative pressure which makes it difficult or even impossible for the containers to come apart.

After thickening and removal of the spacers 231 , 232 can thus the inner container 220 including mat 240 and yogurt 10th be lifted vertically. These components are now fixed in the raised position. In the illustrated embodiment, two bolts 251 , 252 through corresponding openings in the side walls of the inner container 220 guided and on the edge of the outer container 210 supported. The resulting situation is in the 4A shown. Of course, other types of locking are also possible.

The 4B shows in a detail from the 4A the result in the area of the tabs 241 and the openings 221 . Because the tabs 241 can no longer be supported by the bottom of the outer container and because of the silicone material of the mat 240 is relatively soft, the tabs 241 due to the weight of the volume of yogurt into the openings 221 pressed. At the same time, this leads to a breakdown of the mass of the yogurt 10th so in yogurt 10th contained liquid 20th can flow outwards through the openings that have now been created (arrow 22 ). The liquid 20th ("Serum") is in the outer container 210 collected.

The invention is not restricted to the exemplary embodiments shown. In particular, the geometry and dimensions of the containers and perforated elements used can be varied in many ways.

For example, the openings in the perforated surface do not have to be V-shaped or square, but can be designed, for example, as simple slots, as round openings or with another shape. The perforated surface does not necessarily have to be even. You can, for example, raised structures such. B. in pyramid shape, the perforations are, for example, slit-like and formed in the valleys of the raised structures.

Likewise, the perforated surface can be formed by a comb-like structure, the slits being practically closed in a first configuration for thickening and opening by means of a symmetrical or asymmetrical pulling apart to start the drainage.

The device for collecting the leaked serum can have a scale so that the serum volume or the degree of drainage achieved can be read off in a simple manner.

In summary, it can be stated that the invention provides methods and devices which make it possible to produce a food product from yoghurt which has an improved consistency and a reduced sour taste.

Reference list

10th

yogurt

20th

liquid

21

arrow

22

arrow

100

cups

110, 110 ', 110 "

cover

111, 111 ', 111 "

slot

112, 112 ', 112 "

slot

113, 113 ', 113 "

Connecting line

120

Cover film

130

Ventilation wedge

140

Support and collecting device

141

cups

200

contraption

210

Outer container

220

Inner container

221

opening

231

Spacers

232

Spacers

240

mat

241

Tab

251

bolt

252

bolt

QUOTES INCLUDE IN THE DESCRIPTION

This list of documents listed by the applicant has been generated automatically and is only included 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.

Patent literature cited

• US 5356638 C [0005]
• DE 2500224 A1 [0006]

Claims (18)

A method of making a food product comprising the following steps a) providing a volume of firm yogurt with a fat content of at least 5%; b) applying the volume to a perforated surface so that the volume rests at least part of its weight on the perforated surface, and wherein a receiving space is arranged below the perforated surface; and c) leaving the volume on the perforated surface until partial drainage of the volume has occurred with a decrease in mass of at least 5% of the original mass of the volume. Procedure according to Claim 1 , characterized in that the perforated surface has a plurality of spaced openings, the openings being at least partially delimited by sharp edges. Procedure according to Claim 2 , characterized in that a maximum dimension of the openings does not exceed 15 mm. Procedure according to Claim 2 or 3rd , characterized in that the openings are partially delimited by tabs. Procedure according to Claim 4 , characterized in that the tabs are resiliently mounted. Procedure according to one of the Claims 1 to 5 , characterized in that the perforated surface has a slope of 20-60 ° during dewatering. Procedure according to one of the Claims 1 to 6 , characterized in that the yogurt provided has a fat content of at least 7.5%. Procedure according to one of the Claims 1 to 7 , characterized in that a thickening of the volume and the leaving of the volume for partial drainage takes place in the same container. Procedure according to Claim 8 , characterized in that the perforated surface is formed in a bottom of the container, that the perforated surface rests on a cover surface for thickening and that the perforated surface is lifted off the cover surface for the partial drainage. Procedure according to one of the Claims 1 to 8th , characterized in that the volume is provided in a cup, that the perforated surface is formed in a lid of the cup and that the volume is dropped onto the perforated surface of the cup. Procedure according to Claim 10 , characterized in that before leaving the volume, a space is vented between a bottom of the cup and a bottom surface of the volume facing the bottom. Food product which can be produced by the process according to one of the Claims 1 to 11 . A device for producing a food product comprising a) a container for holding a volume of firm yogurt; b) an element with a perforated surface with a plurality of spaced openings, the perforated surface delimiting an interior of the container, the plurality of spaced openings being at least partially delimited by sharp edges. Device after Claim 13 , characterized in that a maximum dimension of the openings does not exceed 15 mm. Device after Claim 13 or 14 , characterized in that the openings are partially delimited by tabs. Device after Claim 15 , characterized in that the tabs are resiliently mounted. Device after Claim 16 , characterized in that the element with the perforated surface comprises a dimensionally stable plate with the perforations forming openings and a flexible surface element mounted on the dimensionally stable plate, the flexible surface element forming the tabs and an arrangement of the tabs on the arrangement of the openings in the dimensionally stable plate is matched. Device after Claim 17 , characterized in that the container is accommodated in an outer container, wherein in a first position for thickening the dimensionally stable plate rests on a bottom of the outer container and in a second position for dewatering the container is raised relative to the outer container, so that between the bottom of the Outside container and the dimensionally stable plate, a receiving space is formed.

Images