DE202020105941U1 - Dairy product containing curd - Google Patents

Abstract

Dairy product with a quark core and a glaze, characterized in that the quark core consists of pure quark - made from milk, milk culture and rennet - and is completely coated with a non-porous, closed glaze.

Description

The invention relates to a dairy product, namely a quark bar and a method for its production.

Quark bars are well-known foods that are already being sold by some manufacturers.

The known products have a quark-containing core and a chocolate shell. In addition to the stability and creaminess of the core, products of this type must also have a sufficient shelf life. A shelf life of over 20 days is particularly preferred.

For the desired stability and durability, preservatives, antioxidants and colorings, palm oil and powder protein have been added to the bars known from the prior art. The focus was on creating a dessert or bakery product that can be kept for a long time.

So was the European patent EP-B-256 561 a method for the production of a confectionery product in the form of a foam on the basis of an oil-in-water emulsion is proposed, which contains components of milk, one or more fats, sugar and water and a locust bean gum.

The admixture of fat / oil has always been necessary in order to ensure that the bars have a sufficient shelf life.

In contrast to the existing products, the quark bar according to the invention has a core of pure quark without quark-fat mixtures, coated with a glaze, in different flavors depending on the embodiment.

The core is preferably free from palm oil, powder protein, all preservatives, antioxidants and colorings and other additives.

According to long-term opinion, it was of the opinion that stabilizers, sweetener additives and other additions are necessary to ensure a pleasant taste experience with a quark bar in conjunction with an acceptable shelf life.

According to the invention, however, it has been shown that in particular the use of exclusively milk, milk cultures and rennet for the quark mass leads to a particularly creamy taste experience. However, it is important that the glaze completely surrounds the bar without pores and that no oxidation layer has developed on the quark bar during the manufacturing process or that germs have settled. The method described below is used for this, in which the coating is carried out without gaps, with closed pores and at the same time within less than a second after the quark core has been formed.

From a nutritional point of view, a quark core, which is made from pure quark, is to be regarded as a dietary food. With its ingredients, due to the lactic acid content, the large proportion of proteins, amino acids and calcium, it makes a beneficial contribution to digestion.

This means that the bar can be seen as the “healthy snack”. Even more, it has been found that in particular a protein content of more than 8, preferably more than 10 and even more preferably more than 11 percent supports the body, especially in growing age or when building muscles through exercise.

In addition to the health aspect, the creamy “cheesecake” -like texture of the quark mass should also be emphasized. According to the invention, this is achieved through the composition of the ingredients but also through the special method of producing the quark mass from fresh whole milk. You can see immediately that the product is made from fresh natural curd.

In addition to the core, the glazes and their variety with the caramel and yogurt glaze are also unique. The glazes cover the bars evenly and completely enclose the quark mass.

No comparable creamy dairy products are known from the prior art. In particular, the prior art curd mass is sticky and oily due to the addition of palm oil, coconut fat and powder protein.

• Die Quarkmasse wird hergestellt und anschließend in der Großpackung luftdicht versiegelt. D.h. von dem Zeitpunkt der Herstellung der Quark Masse bis zur Einführung in die Produktionsanlage wird die Oxidation der Quark Masse unterbunden. Unmittelbar vor der Einführung in die Maschine wird die Packung geöffnet. Die Quark Masse wird bevorzugt im gleichen Werk hergestellt.

The shelf life of 24 days is not achieved by adding preservatives and antioxidants but by the composition of the ingredients and the manufacturing process:

• The quark mass is produced and then sealed airtight in the bulk pack. In other words, from the time the quark mass is produced until it is introduced into the production plant, the quark mass is prevented from oxidizing. The pack is opened immediately before it is introduced into the machine. The quark mass is preferably produced in the same factory.

The production line is designed in such a way that the quark mass pressed into the bar shape is coated with the appropriate glaze immediately after molding (fractions of a second). In this way, the oxidation of the quark mass is also prevented in this phase. In the further process, the bars covered with the glaze are sealed in the foil pack and transported to the cooling system.

The air in the production plant is filtered several times a day with special filters. This also reduces the oxidation and other processes that are crucial for the shelf life and prevents the entry of germs.

The product is only stored as a fresh product at a maximum of + 7 °. The cold chain is unbroken.

The quark core preferably makes up more than 40% of the dairy product, more preferably the quark core accounts for more than 50% of the dairy product, the protein content preferably being at least 8%, preferably at least 10% and particularly preferably at least 11%.

In order to achieve a complete and pore-free coating, the proportion of glaze must have a weight proportion of preferably at least 15%, more preferably at least 18% and particularly preferably at least 19%, based on the entire dairy product.

According to a further embodiment, the glaze can also contain milk proteins.

According to further explanations, the dairy product has a quark core which has a caramel glaze and / or vanilla glaze.

In the above statements of the dairy product according to the invention, it can also be provided that the quark core has a filling. A filling can be a fruit filling, a yoghurt filling, a chocolate filling or a pastry filling or a combination of these.

• - Bereitstellen einer Produktionslinie mit einem Einfüllstutzen für Quark, einer Quark-Formapparatur, einem Fließband, wenigstens einer, bevorzugt zwei Glasiervorrichtungen, wenigstens einer, bevorzugt zwei Kühleinheiten, wenigstens einer Verpackungsapparatur,
• - Befüllung der Produktionslinie mit der Speisequarkzubereitung, welche frei von Palmöl, Pulver Protein, sämtlichen Konservierungsstoffen, Antioxidantien und Farbstoffen ist - luftdicht verpackt und unmittelbar vor Befüllung geöffnet;
• - Herstellung eines kompakten Riegels aus der Quarkmasse;
• - Glasieren des Quark Riegels und kühlen in geschlossener Produktionslinie;
• - Einschweißen in eine luftdichte Folienverpackung.

For the production of the dairy product according to the invention, a method with the following steps is claimed:

• - Provision of a production line with a filler neck for quark, a quark forming apparatus, a conveyor belt, at least one, preferably two glazing devices, at least one, preferably two cooling units, at least one packaging apparatus,
• - Filling the production line with the quark preparation, which is free from palm oil, powder protein, all preservatives, antioxidants and colorings - packed airtight and opened immediately before filling;
• - Production of a compact bar from the curd mass;
• - Glazing the quark bar and cooling in a closed production line;
• - Sealing in an airtight foil packaging.

It is particularly important in the process that a quark core is produced which has no oxidation layer on its surface. For this it is particularly important to surround the quark core with the glaze immediately after its manufacture, preferably in less than one second after the quark core has been manufactured.

The glazing with simultaneous cooling is preferably carried out in a closed production line in order to further prevent oxidation of the quark core. Preferably, first the lower and then the upper side of the quark core are glazed one after the other.

Some examples of different embodiments of the dairy product according to the invention are given below:

Example 1:

QUARK BARS WITH WILDBERRY FILLING AND YOGURT GLAZE 40 g

Ingredients: Quark 51% (pasteurized cream, pasteurized skimmed milk, milk culture, microbial rennet), yoghurt glaze 19% (sugar, vegetable oils and fats (shea butter, coconut), yoghurt powder 10%, whey powder, emulsifier rape lecithin, natural flavors, acidity regulator malic acid), Sugar, milk proteins, wild berry filling 6% (sugar, raspberry (15%), blueberry (10%), lingonberry (5%), lingonberry (5%), cranberry (5%), water, thickener pectin, acidity regulator lactic acid, flavors) , Yogurt powder 1.1%; Vanillin.

Example 2:

QUARK BARS WITH CARAMEL FILLING AND CARAMEL GLAZE 40 g

Ingredients: Quark 51% (pasteurized cream, pasteurized skimmed milk, milk culture, microbial rennet), caramel glaze 19% (vegetable fat (palm oil, palm kernel oil, shea oil, rapeseed oil, coconut oil), sugar, skimmed milk powder, butter, emulsifier (sunflower lecithin, sorbitan tristearate), food coloring Ammonia caramel (150c), salt, flavor), sugar, milk proteins, caramel filling 6% (glucose syrup, Sweetened condensed whole milk, water, vegetable fat (palm oil, palm kernel oil), cream, brown sugar, milk, butter, salt, emulsifier mono- and diglycerides of fatty acids, thickener pectin, sugar, flavoring, preservative potassium sorbate), vanillin.

Example 3:

QUARK BARS WITH VANILLA FLAVOR AND COCOA GLAZING 40 g

Ingredients: Quark 53% (pasteurized cream, pasteurized skimmed milk, milk culture, microbial rennet), cocoa glaze 19% (sugar, vegetable oils and fats (shea butter, coconut), cocoa powder 18% (cocoa powder, low-fat cocoa powder), flavors, emulsifiers - lecithin ( Rapeseed)), sugar, milk proteins, vanillin.

Example 4:

QUARK BAR WITH CHOCOLATE PIECES AND COCOA COATING 40g

Ingredients: Quark 51% (pasteurized cream, pasteurized skimmed milk, milk culture, microbial rennet), cocoa glaze 19% (sugar, vegetable oils and fats (shea butter, coconut), cocoa powder 18% (cocoa powder, reduced-fat cocoa powder), flavor, emulsifier lecithin ( Rapeseed)), sugar, milk proteins, chocolate pieces 4% (sugar, cocoa mass, cocoa butter, emulsifier soy lecithin. Cocoa solids: at least 43%), vanillin.

Figure list

• 1 shows the apparatus and steps which are used to carry out the method for producing the quark bars according to a preferred embodiment.

The quark mass provided for the bars is preferably produced in the same plant in which the quark bars are also produced. This makes it possible to make the quark bar fresh.

In any case, make sure that the curd mass is processed as quickly as possible. If the curd mass is packed in large packs, these are opened and immediately placed in the pouring device 1 poured in. The fresh curd mass then goes to the quark core forming machine 2 , which preferably forms cuboid quark cores from the quark mass.

In principle, however, other shapes are also possible. However, it has been found that the quark kernels with a thickness of at least ..., (*** dimensions, if these are unusual or different from the state of the art ***) are particularly preferable because ...

If a quark bar is to be made with a filling, then after the quark kernels have been made, they are filled with a filling.

After the quark core has been produced, the first step is to use a first glazing device 3 on the underside and then with a second glazing device 4th glazed on top.

The quark bars are transported on a conveyor belt between the individual devices. After the quark kernels have been produced, they are always transported in a protected manner in order to prevent oxidation of the quark kernels and the introduction of germs as far as possible.

The glazing takes place not only in a closed facility, but also cooled.

After the glaze has been applied, which completely encloses the quark bar without pores, the bar is directly sealed in a foil packaging. This happens with the device 5 . Last but not least, the film packaging is packed in cardboard boxes, which is done at the packing station. If these packaged items with the quark bars are then immediately cooled continuously, the shelf life can be determined without any problems up to 24 days.

QUOTES INCLUDED IN THE DESCRIPTION

This list of the documents listed by the applicant was 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.

Patent literature cited

• EP 256561 B [0005]

Claims (13)

Dairy product with a quark core and a glaze, characterized in that the quark core consists of pure quark - made from milk, milk culture and rennet - and is completely coated with a non-porous, closed glaze. Dairy product according to Claim 1 , characterized in that the quark core is free from palm oil, powder protein, all preservatives, antioxidants and colorings. Dairy product according to Claim 1 or 2 , characterized in that the quark core has an oxidation-free surface due to instant glazing. Dairy product according to one of the preceding claims, characterized in that the quark content of the dairy product is over 40%. Dairy product according to Claim 4 , characterized in that the quark content of the dairy product is over 50%. Dairy product according to any one of the preceding claims, characterized in that it has a protein content of over 8%, preferably over 10% and particularly preferably over 11%. Dairy product according to one of the preceding claims, characterized in that the glaze has a proportion by weight of at least 15%. Dairy product according to Claim 6 , characterized in that the glaze has a weight fraction of at least 18%, preferably 19%. Dairy product according to one of the preceding claims, characterized in that the glaze has milk proteins. Dairy product according to one of the preceding claims, characterized in that the quark core has a caramel glaze. Dairy product according to one of the preceding claims, characterized in that the quark core has a vanilling glaze. Dairy product according to one of the preceding claims, produced with the following steps: filling the production line with the edible quark preparation which is free from palm oil, powder protein, all preservatives, antioxidants and colorants (packed airtight and opened immediately before filling) (1); Production of a compact bar from the quark mass (2); Glazing the lower side of the quark bar (3) and cooling in a closed production line; Glazing the top of the quark bar (4) and cooling in a closed production line; Sealing (5) in an airtight foil packaging. Dairy product according to one of the preceding claims, characterized in that, in less than one second after the quark core has been produced, it is provided with a glaze.

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