DE29519926U1 - pudding - Google Patents
puddingInfo
- Publication number
- DE29519926U1 DE29519926U1 DE29519926U DE29519926U DE29519926U1 DE 29519926 U1 DE29519926 U1 DE 29519926U1 DE 29519926 U DE29519926 U DE 29519926U DE 29519926 U DE29519926 U DE 29519926U DE 29519926 U1 DE29519926 U1 DE 29519926U1
- Authority
- DE
- Germany
- Prior art keywords
- pudding
- lactose
- milk
- weight
- vanilla
- 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.)
- Expired - Lifetime
Links
- 235000011962 puddings Nutrition 0.000 title claims description 19
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 10
- 239000008101 lactose Substances 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 7
- 244000263375 Vanilla tahitensis Species 0.000 claims description 7
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 239000003349 gelling agent Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 235000021119 whey protein Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
- 235000011967 chocolate pudding Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
Description
• ♦ · ·•♦ · ·
15. Dezember 1995 95-0888 La-mf15 December 1995 95-0888 La-mf
Milchwerk Äichach e.G. 86551 ÄichachMilchwerk Äichach e.G. 86551 Äichach
Puddingpudding
Die Erfindung betrifft einen Pudding, der im wesentlichen aus Milch, insbesondere Magermilch, Zucker, Stärke, Bindemittel, Geliermittel und gegebenenfalls Kakao, Vanille und/oder Aromastoffen sowie Sahne-Topping besteht. Alle bisher bekannten Schoko- und Vanillepuddings gehen in der Rezeptur von Magermilch bzw. Sahne aus. Diese verhältnismäßig teuren Einsatzstoffe machen in der Regel mehr als 80 Gew.% der Gesamtrezeptur des Puddings aus.The invention relates to a pudding which essentially consists of milk, in particular skimmed milk, sugar, starch, binding agent, gelling agent and optionally cocoa, vanilla and/or flavourings as well as cream topping. All chocolate and vanilla puddings known to date are based on skimmed milk or cream. These relatively expensive ingredients usually make up more than 80% by weight of the total pudding recipe.
Bereits aus der EP 186 233 A2 ist ein Pudding bekannt, in welchem die gemäß üblichen Rezepturen verwendete Stärke und bis zu 75 % des Milchanteils durch ein konzentriertes Molkeproteinprodukt ersetzt werden. Dieses Molkeproteinprodukt wird dadurch hergestellt, daß ein durch Ultrafiltration gewonnenes Molkeproteinkonzentrat bei 85 bis 950C denaturiert wird, wobei eine Koagulation des Molkeproteins erfolgt. Nach dieser Denaturierungsbehandlung wird das resultierende Produkt vorzugsweise bei einem Druck von 25 bis 250 bar homogenisiert. Dieser Pudding bedingt durch die verfahrenstechnische Aufbereitung der Molke eine Verteuerung des Herstellungsprozesses.A pudding is already known from EP 186 233 A2 in which the starch used in conventional recipes and up to 75% of the milk content are replaced by a concentrated whey protein product. This whey protein product is produced by denaturing a whey protein concentrate obtained by ultrafiltration at 85 to 95 ° C, whereby the whey protein coagulates. After this denaturation treatment, the resulting product is preferably homogenized at a pressure of 25 to 250 bar. This pudding makes the production process more expensive due to the technical processing of the whey.
Aufgabe der vorliegenden Erfindung ist es, einen gattungsgemäßenThe object of the present invention is to provide a generic
Pudding in einer Rezeptur bereitzustellen, die den Einsatz kostengünstigerer Einsatzstoffe bei gleichbleibender geschmacklicher Qualität gewährleistet.To provide pudding in a recipe that ensures the use of more cost-effective ingredients while maintaining the same taste quality.
Erfindungsgemäß wird ein Großteil des Milchanteils durch Lactose ersetzt. Bei der Lactose handelt es sich um ein Abfallprodukt bei der Käseherstellung.According to the invention, a large part of the milk content is replaced by lactose. Lactose is a waste product from cheese production.
Überraschenderweise führt der Einsatz von Lactose bei der Herstellung von Pudding zu keinerlei Geschmackseinbußen. Gemäß der Lehre dieser Erfindung läßt sich die Lactose nun in besonders vorteilhafter Weise in einem geschmacklich qualifizierten Lebensmittel einsetzen.Surprisingly, the use of lactose in the production of pudding does not lead to any loss of taste. According to the teaching of this invention, lactose can now be used in a particularly advantageous manner in a food with a high taste.
Gemäß einer vorteilhaften Ausbildung der Erfindung sind ca. 10 % bis 100 % des Milchanteils durch Lactose ersetzt. Der Gewichtsanteil der Lactose im Pudding kann 35 Gew.% bis 50 Gew.%, vorzugsweise 40 Gew.% bis 45 Gew.% ausmachen.According to an advantageous embodiment of the invention, approximately 10% to 100% of the milk content is replaced by lactose. The weight proportion of lactose in the pudding can be 35% to 50%, preferably 40% to 45%.
Im folgenden wird die Erfindung anhand von Ausführungsbeispielen näher erläutert:In the following, the invention is explained in more detail using exemplary embodiments:
Ein wohlschmeckender Schokoladenpudding wird unter Verwendung von ca. 40 bis 60 Gew.% Magermilch mit einer Trockenmasse von ca. 9 %, 8 bis 12 Gew.% Zucker, 0,8 bis 1,6 Gew.% Kakao, 1,5 bis 3,5 Gew.% Stärke, 0,2 bis 0,5 Gew.% Caragen, 0,5 bis 1,5 Gew.% Sahne-Topping und ca. 40 bis 60 Gew.% Lactose erhalten.A tasty chocolate pudding is obtained using approx. 40 to 60 wt.% skimmed milk with a dry matter content of approx. 9%, 8 to 12 wt.% sugar, 0.8 to 1.6 wt.% cocoa, 1.5 to 3.5 wt.% starch, 0.2 to 0.5 wt.% caramel, 0.5 to 1.5 wt.% cream topping and approx. 40 to 60 wt.% lactose.
Ein geschmacklicher Unterschied zu einem Pudding, bei dem die ca. 40 bis 60 Gew.% Molkekonzentrat ebenfalls aus Magermilch bestehen, der ansonsten aber aus den gleichen Bestandteilen besteht, ist nicht zu erkennen.There is no discernible difference in taste compared to a pudding in which the approx. 40 to 60 wt.% whey concentrate also consists of skimmed milk, but which otherwise consists of the same ingredients.
Statt dem zuvor dargestellten Ausführungsbeispiel kann durch Ersatz
des Kakaos durch Vanille statt eines Schokoladenpuddings
ein entsprechender Vanillepudding zur Verfügung gestellt werden.Instead of the previously described example, by replacing the cocoa with vanilla instead of a chocolate pudding
an appropriate vanilla pudding will be provided.
Durch eine Erhöhung des Sahne-Toppinggehalts von 1 Gew.% gemäß
der zuvor angegebenen Rezeptur auf ca. 10 Gew.% kann ein Sahnepudding erhalten werden, der wahlweise je nach Zumischung von
Kakao oder Vanille als Schokoladen-Sahnepudding oder Vanille-Sahnepudding im Rahmen der Lehre der vorliegenden Erfindung bereitgestellt
werden kann.By increasing the cream topping content by 1 wt.% according to
By reducing the previously specified recipe to approx. 10% by weight, a cream pudding can be obtained, which can be optionally prepared depending on the addition of
Cocoa or vanilla can be provided as chocolate cream pudding or vanilla cream pudding within the teaching of the present invention.
Statt Magermilch kann im Rahmen der Erfindung selbstverständlich auch Vollmilch oder Sahne oder Milchpulver eingesetzt werden. In dem dem Fachmann bekannten Umfang können der Mischung auch Aromastoffe beigemengt werden.Instead of skimmed milk, whole milk or cream or milk powder can of course also be used within the scope of the invention. Flavorings can also be added to the mixture to the extent known to the person skilled in the art.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29519926U DE29519926U1 (en) | 1995-12-15 | 1995-12-15 | pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29519926U DE29519926U1 (en) | 1995-12-15 | 1995-12-15 | pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE29519926U1 true DE29519926U1 (en) | 1996-02-01 |
Family
ID=8016781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE29519926U Expired - Lifetime DE29519926U1 (en) | 1995-12-15 | 1995-12-15 | pudding |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE29519926U1 (en) |
-
1995
- 1995-12-15 DE DE29519926U patent/DE29519926U1/en not_active Expired - Lifetime
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R207 | Utility model specification |
Effective date: 19960314 |
|
| R081 | Change of applicant/patentee |
Owner name: VOAG, JOSEF, DIPL.-ING., DE Free format text: FORMER OWNER: MILCHWERK AICHACH E.G., 86551 AICHACH, DE Effective date: 19971219 |
|
| R081 | Change of applicant/patentee |
Owner name: VOAG, JOSEF, DIPL.-ING., DE Free format text: FORMER OWNER: VOAG, JOSEF, DIPL.-ING., 86551 AICHACH, DE Effective date: 19990428 |
|
| R150 | Utility model maintained after payment of first maintenance fee after three years |
Effective date: 20000516 |
|
| R157 | Lapse of ip right after 6 years |
Effective date: 20020702 |