DE2347342A1 - Refining taste of curd cheese - by adding sage, parsley, basil, chives, and opt. other herbs and spices - Google Patents

Refining taste of curd cheese - by adding sage, parsley, basil, chives, and opt. other herbs and spices

Info

Publication number
DE2347342A1
DE2347342A1 DE19732347342 DE2347342A DE2347342A1 DE 2347342 A1 DE2347342 A1 DE 2347342A1 DE 19732347342 DE19732347342 DE 19732347342 DE 2347342 A DE2347342 A DE 2347342A DE 2347342 A1 DE2347342 A1 DE 2347342A1
Authority
DE
Germany
Prior art keywords
cheese
minus
plus
spices
medicinal herbs
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DE19732347342
Other languages
German (de)
Inventor
Auf Nichtnennung Antrag
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zitzke & Mascher Kaeserei
Original Assignee
Zitzke & Mascher Kaeserei
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zitzke & Mascher Kaeserei filed Critical Zitzke & Mascher Kaeserei
Priority to DE19732347342 priority Critical patent/DE2347342A1/en
Publication of DE2347342A1 publication Critical patent/DE2347342A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs

Abstract

Taste of curd cheese, known as "Bodenfelder-Krauter-Korb" (RTM) (i.e., Bodenfelder herb basket), is refined by admixing cheese compsn. during prepn. with 0.4-1 wt.% medicinal herbs, e.g., contg. (with plus or minus 10% deviation), 50% lovage, 30% parsley, 10% basil, 10% chives, in combination with further spicy medicinal herbs, e.g., comfrey, fennel, camomile, caper, sage and balm, in natural or dried condition or as extracts, as well as spices, spice extracts and concentrates, e.g., of ajowan, artemisia, summer savory, curry leaf, dill, tarragon, chervil, garlic, coriander, cress, cumin, bay, marjoram, horseradish, poppy, clove, origano, green or red paprika, green or black pepper, mushrooms, burnet saxifrage, rosemary, celery, mustard, thyme, juniper, wormwood, onion, nutmeg.

Description

Zitzke & Mascher
KäsereiZitzke & Mascher
Dairy

3417 Bodenfelde
Postfach 40
Wienser Straße 3417 Bodenfelde
P.O. Box 40
Vienna Street

Verfahren zur Herstellung von geschmacklich verfeinertem SauermilchkäseProcess for the production of flavored sour milk cheese

Die Erfindung bezieht sich auf ein Verfahren von geschmacklich veredeltem Sauermilchkäse.The invention relates to a method of flavored Sour milk cheese.

Die zur Beurteilung anstehende Käsesorte, der bekannte Bodenfelder Sauermilchkäse gehört zur großen Gruppe von Lebensmitteln, die als Ausgangsstoff die Kuhmilch gemeinsam haben. Der Bodenfelder Sauermilchkäse enthält wertvolles natürliches Milcheiweiß aus vollentrahmter Milch und wird mit natürlichen Milchsäurekulturen konzentriert und in einem natürlichen Reifeprozeß veredelt. Beim Bodenfelder Sauermilchkäse handelt es sich also ausschließlich um einen Magerkäse mit einem Fettgehalt unter 1 % Fett i. Tr.. Verfahrensgemäß wird vollentrahmte Magermilch auf etwa 42 Grad erwärmt. Mit Hilfe von speziellen Schnellsäuerungskulturen wird der Kaseinbestandteil aus der. Magermilch herausgefällt und entmolkt. Der auf eine Trockenmasse von 32 % entmolkte Quark wird geformt und unter Verwendung von besonderen milchwirtschaftlichen Oberflächenkulturen zum Sauermilchkäse gereift. Bei dieser besonderen Käseart vollzieht sich die Reifung fortschreitend von außen nach innen.The type of cheese to be assessed, the known soil fields Sour milk cheese belongs to the large group of foods that have cow's milk in common as a raw material. The ground fields Sour milk cheese contains valuable natural milk protein from fully skimmed milk and is concentrated with natural lactic acid cultures and refined in a natural ripening process. The Bodenfelder sour milk cheese is therefore exclusively a skimmed cheese with a fat content below 1% fat i. Tr .. According to the procedure, fully skimmed milk is heated to about 42 degrees. With the help of special rapid acidification cultures, the casein component is made from the. Skimmed milk fell out and wheyed out. The curd, which has been removed from the whey to a dry matter of 32%, is shaped and made using special dairy surface cultures Matured into sour milk cheese. With this special type of cheese, the ripening takes place progressively from the outside Inside.

Aus 100 kg entrahmter Milch können etwa 9 kg Sauermilchkäse gewonnen werden.About 9 kg of sour milk cheese can be made from 100 kg of skimmed milk will.

Nach der Erfindung ist die Aufgabe gestellt, in geschmacklicher Hinsicht den Bodenfelder Sauermilchkäse, der auf 100 Gramm bezogen etwa 129 Kalorien aufweist noch weiter zu verfeinern und zu verbessern. 100 Gramm des ernährungsphysiologisch wertvollem Milchproduktes Bodenfelder Sauermilchkäse enthalten ca. 26 Gramm Protein; 0,57 Gramm Fett; 3,12 Gramm Kohlehydrate; 522 Milligramm Calzium; 0,104 Milligramm Thiamin (Βχ) un'd 0,52 Milligramm Riboflavin (B2).According to the invention, the object is, in terms of taste, to further refine and improve the Bodenfelder sour milk cheese, which has about 129 calories per 100 grams. 100 grams of the nutritionally valuable milk product Bodenfelder sour milk cheese contain approx. 26 grams of protein; 0.57 grams of fat; 3.12 grams of carbohydrates; 522 milligrams of calcium; 0.104 milligrams of thiamine (Βχ) and 0.52 milligrams of riboflavin (B 2 ).

Die gestellte Aufgabe wird durch ein Verfahren gelöst, indem bestimmte Heilkräuter und Gewürze, mengenmäßig auf 100 Gramm etwa 0,4 bis 1 Gramm, in bestimmten Anteilen in naturbelassender oder in getrockneter Form oder in Form von Auszügen beigegeben werden, wobei eine Abweichung von plus-minus 10 % zugelassen sein soll.The problem posed is achieved by a method in which certain Medicinal herbs and spices, in terms of quantity per 100 grams about 0.4 to 1 gram, in certain proportions in natural or be added in dried form or in the form of extracts, whereby a deviation of plus-minus 10% should be permitted.

- 2 509815/0517 - 2 509815/0517

Als Beispiel wird eine mit " Kräuter-Korb " bezeichnete Sauermilchkäse-Sorte näher beschrieben :An example is one labeled "Herb Basket" Sour milk cheese variety described in more detail:

Sorte : " Bodenfelder- Kräuter- Korb '·Variety: "Bodenfelder- herb basket" ·

mit wUrzkräftigen Heil- und Küohenkröutern "with aromatic medicinal and cow herbs "

g Käsemasse enthalten 0,4 g - 1 g Heilkräuter und Gewürze z. B. 'g cheese mass contain 0.4 g - 1 g medicinal herbs and spices z. B. '

Liebstökl 50 # +- 10 %Lovage 50 # + - 10%

Petersilie 30 % +- 10 % Parsley 30 % + - 10 %

Basilikum 10 # +- 10 % Basil 10 # + - 10 %

Schnittlauch 10 # +- 10 %Chives 10 # + - 10%

in Verbindung mit weiteren wiirzkräftigen Heilkräutern wie:in connection with other powerful medicinal herbs such as:

Comfrey
Fenchel
Kamille
Kaper
SalbeiComfrey
fennel
chamomile
Pirate
sage

ZitronenmelisseLemon balm

in naturbelassender oder getrockneter Form oder in Form von Auszügen, Ebenso Gewürze und Gewürzauszügen und deren Konzentraten wie in natural or dried form or in the form of extracts, as well as spices and spice extracts and their concentrates such as

Ajowan OriganoAjwain Origano

Beifuß Paprika grünMugwort paprika green

Bohnenkraut Paprika rot Savory red peppers

Curryblatt pfeffer grün Curry leaf green pepper

Dill Pfeffer schwarzBlack dill pepper

Estragon PilzeTarragon mushrooms

Kerbel PimpinelleChervil Pimpinelle

Knoblauch RosmarienGarlic rosemary

Koriander SellerieCoriander celery

Kresse SenfCress mustard

Kreuzkümmel ThymianCumin Thyme

Lobeer. WaohholderPraise. Waohholder

Majoran WermutMarjoram vermouth

Merrettioh ZwiebelMerrettioh onion

Mohn Muskat NelkePoppy seed nutmeg clove

509815/0517509815/0517

Patentanspruch.Claim.

Claims (1)

PatentanspruchClaim Verfahren zur Herstellung von geschmacklich verfeinertem Sauermilchkäse, dadurch gekennzeichnet, daß der KäsemarkeProcess for the production of flavored sour milk cheese, characterized in that the cheese brand " Bodenfelder - Kräuter- Korb " im Laufe des Herstellungsverfahrens auf 100 Gramm Käsemasse etwa 0,k bis ein Gramm Heilkräuter beigegeben werden, zum Beispiel in folgenden Anteilen:"Bodenfelder - Herb-Korb" in the course of the production process to 100 grams of cheese mass about 0. k to one gram of medicinal herbs are added, for example in the following proportions: Liebstökl 50 # plus - minus 10 # Petersilie 30 # plus-minus 10 % Basilikum 10 "/» plus - minus 10 $ Schnittlauch 10 # plus - minus 10 in Verbindung mit weiteren würzkräftigen Heilkräutern wie: Lovage 50 # plus - minus 10 # Parsley 30 # plus-minus 10% Basil 10 "/» plus - minus 10 $ Chives 10 # plus - minus 10 in connection with other aromatic medicinal herbs such as: Comfrey, Fenchel, Kamille,Kaper, Salbei Zitronenmelisse, in naturbelassender oder getrockneter Form oder in Form von Auszügen, ebenso Gewürze und Gewürzauszüge und deren Konzentraten wie:Comfrey, fennel, chamomile, caper, sage, lemon balm, in natural or dried form or in the form of extracts, as well as spices and spice extracts and their concentrates how: Ajowan Beifuß Bohnenkraut' Curryblatt Dill Estragon Kerbel Knoblauch Koriander Kresse Kreuzkümmel Lorbeer Majoran Merretich Mohn NelkeAjwain Mugwort Savory ' Curry leaf dill tarragon chervil garlic coriander cress Cumin laurel marjoram merretich poppy seed clove Origano Paprika grün Paprika rot Pfeffer grün Pfeffer schwarz Pilze Pimpinelle Rosmarien Sellerie SenfOrigano paprika green paprika red pepper green pepper black mushrooms Pimpinelle Rosemary Celery Mustard Thymian Wacholder Wermut Zwiebel MuskatThyme juniper wormwood Onion nutmeg 5 0 9 8 15/05175 0 9 8 15/0517
DE19732347342 1973-09-20 1973-09-20 Refining taste of curd cheese - by adding sage, parsley, basil, chives, and opt. other herbs and spices Pending DE2347342A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19732347342 DE2347342A1 (en) 1973-09-20 1973-09-20 Refining taste of curd cheese - by adding sage, parsley, basil, chives, and opt. other herbs and spices

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19732347342 DE2347342A1 (en) 1973-09-20 1973-09-20 Refining taste of curd cheese - by adding sage, parsley, basil, chives, and opt. other herbs and spices

Publications (1)

Publication Number Publication Date
DE2347342A1 true DE2347342A1 (en) 1975-04-10

Family

ID=5893154

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19732347342 Pending DE2347342A1 (en) 1973-09-20 1973-09-20 Refining taste of curd cheese - by adding sage, parsley, basil, chives, and opt. other herbs and spices

Country Status (1)

Country Link
DE (1) DE2347342A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992007472A1 (en) * 1990-11-05 1992-05-14 L. & N. Di Nasi Anna Cristina E C. S.A.S. A process for the preparation of hard cheeses with added flavouring, and the product obtained
EP1668990A1 (en) * 2004-12-10 2006-06-14 Fallini Formaggi S.r.l. A process for the preparation of dried grated cheese with added flavouring, a process for the preparation of a mixture of dried cheeses with added flavouring and the end products thus obtained

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992007472A1 (en) * 1990-11-05 1992-05-14 L. & N. Di Nasi Anna Cristina E C. S.A.S. A process for the preparation of hard cheeses with added flavouring, and the product obtained
EP1668990A1 (en) * 2004-12-10 2006-06-14 Fallini Formaggi S.r.l. A process for the preparation of dried grated cheese with added flavouring, a process for the preparation of a mixture of dried cheeses with added flavouring and the end products thus obtained

Similar Documents

Publication Publication Date Title
US20230255223A1 (en) Protein fortified yogurts and methods of making
DE69733594T2 (en) Method for spray drying
DE2412915A1 (en) METHOD FOR MANUFACTURING STERILE YOGURT
DE2202266C2 (en) Process for the preparation of a powdered flavoring agent with an improved cheese-like taste
WO1997043906A1 (en) Process for producing cheese, curd and yoghourt products from soya beans
DE2347345A1 (en) Refining taste of curd cheese - by adding sage, parsley, basil and chives and opt. other herbs and spices
DE2347342A1 (en) Refining taste of curd cheese - by adding sage, parsley, basil, chives, and opt. other herbs and spices
CH637274A5 (en) METHOD FOR IMPROVING THE LONG-TERM MICROBIOLOGICAL STABILITY OF A PROTEIN-CONTAINING FOOD OR FEED.
WO2008092565B1 (en) Product containing live probiotic microorganisms
DE2347380A1 (en) Lean cheese "Bodenfelder Krauter-Edelschimmel" - contg. herbs and seasoning agents to improve taste and digestibility
DE2347343A1 (en) Bodenfelder krauter-harzer/mainzer cheese - contg. herbs and seasoning agents to improve taste and digestibility
DE2347344A1 (en) Lean cheese "Bodenfelder Krauter-Handkase" - contg. herbs and seasoning agents to improve taste and digestibility
DE3822082C2 (en) Fresh, creamy and spreadable food specialty, containing live lactic acid generators, and the process for their production
DE3525258C2 (en) Garlic preparation with an odor-reducing effect
DE2001874B2 (en) Process for the production of lactic acid vegetable or fruit juices
US2603568A (en) Process for preparing a sterilized cream for preservation in sealed containers
DE202006014937U1 (en) Butterfat mixture with reduced fat content, useful as nutritional supplement, comprises butter and bio-protective cultures from lactic acid bacteria in the absence of preservatives
US20180192662A1 (en) Method for producing dairy products with the addition of fruit, plant and vegetable extracts
DE202006011600U1 (en) Herb preparation comprises butter; low fat components such as buttermilk, milk with reduced fat content, yogurt and/or water; herbs and preservatives
DE2205980A1 (en) Cheese flavor mix and process for its production. 2000 addition to: 2020540
CH381065A (en) Process for the production of rindless semi-hard or hard cheese
EP0112855B1 (en) Method for obtaining solid or gel-like protein concentrates from blood or plasma of animal origin
AT89807B (en) Process for the preservation and utilization of ready-to-use potatoes.
DE1160282B (en) Process for improving the shelf life of packaged, pasteurized sauerkraut in small units
DE2033386A1 (en) Process for making a buttery milk product

Legal Events

Date Code Title Description
OHJ Non-payment of the annual fee