DE3502967C2 - - Google Patents

Info

Publication number
DE3502967C2
DE3502967C2 DE3502967A DE3502967A DE3502967C2 DE 3502967 C2 DE3502967 C2 DE 3502967C2 DE 3502967 A DE3502967 A DE 3502967A DE 3502967 A DE3502967 A DE 3502967A DE 3502967 C2 DE3502967 C2 DE 3502967C2
Authority
DE
Germany
Prior art keywords
degrees celsius
milk
product
emulsifiers
stage
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 - Fee Related
Application number
DE3502967A
Other languages
German (de)
Other versions
DE3502967A1 (en
Inventor
Johannes 3079 Uchte De Holt
Hans-Dieter 4800 Bielefeld De Voss
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.)
Dr August Oetker Nahrungsmittel KG
Original Assignee
Dr August Oetker Nahrungsmittel KG
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 Dr August Oetker Nahrungsmittel KG filed Critical Dr August Oetker Nahrungsmittel KG
Priority to DE19853502967 priority Critical patent/DE3502967A1/en
Publication of DE3502967A1 publication Critical patent/DE3502967A1/en
Application granted granted Critical
Publication of DE3502967C2 publication Critical patent/DE3502967C2/de
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • 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
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • 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)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Description

Desserts, insbesondere sogenannte "Mousse", sind bereits seit längerem bekannt. Es handelt sich dabei um Produkte, die entweder sehr fest sind und eine schmierige Konsistenz aufweisen oder sehr leicht sind und denen die Vollmundigkeit fehlt, d. h. sie hinterlassen geschmacklich keinen nachhaltigen Eindruck.Desserts, especially so-called "mousse", have been around longer known. These are products that either are very firm and have a greasy consistency or are very light and lacking the full-bodied, d. H. they leave no lasting taste in taste.

Das erfindungsgemäße und im nachstehenden näher beschriebene Produkt, das sich durch seine Rezeptur und seine Herstellungsverfahren gegenüber bisher bekannten Erzeugnissen deutlich abhebt, zeichnet sich demgegenüber durch eine luftig-leichte Konsistenz aus, wobei es einen vollmundigen, sortentypischen Geschmack aufweist.The invention and described in more detail below Product characterized by its recipe and its manufacturing process stands out clearly from previously known products, is characterized by an airy-light consistency with a full-bodied, varietal taste having.

Aufgabe der vorliegenden Erfindung ist es, ein Produkt zu schaffen, das gegenüber den bekannten Erzeugnissen der hier zu beurteilenden Gattung eine luftig-leichte Konsistenz aufweist.The object of the present invention is to provide a product this compared to the known products of the here to be judged Genus has an airy-light consistency.

Die Lösung dieser Aufgabe erfolgt gemäß dem Patentanspruch. The solution of this task is carried out according to the patent claim.  

Das vorliegende Produkt wird ausThis product is out

68-71% Magermilch
11-15% Zucker
3-6% pflanzlichen Fetten
1-2% Stärke
1-2% Milchpulver
0,7-1,3% Gelatine 230 Bloom und
0,3-0,8% Emulgatoren
5-7% Vollmilchschokolade und
3-5% schwach entölter Kakao68-71% skimmed milk
11-15% sugar
3-6% vegetable fats
1-2% strength
1-2% milk powder
0.7-1.3% gelatin 230 Bloom and
0.3-0.8% emulsifiers
5-7% milk chocolate and
3-5% slightly de-oiled cocoa

hergestellt.manufactured.

Von dieser Zusammensetzung weichen die der deutschen Patentschrift 31 41 319 und der Offenlegungsschrift 21 62 160 zu entnehmenden Zusammensetzungen erheblich ab. So insbesondere im Magermilchanteil (3,5-5% bzw. 4% gegenüber 58 bis 71%) und im Vollmilchpulveranteil (85-89% bzw. 68% gegenüber 1-2%).Of this composition differ from those of the German patent 31 41 319 and the published patent application 21 62 160 to be taken Compositions significantly. Especially in skim milk (3.5-5% or 4% vs. 58-71%) and im Whole milk powder content (85-89% or 68% compared to 1-2%).

Aus den trockenen pulverförmigen Rohstoffen wird eine homogene Vormischung hergestellt. Getrennt davon werden die Fette und Emulgatoren und gegebenenfalls, je nach Geschmacksrichtung, die Schokolade bei vorzugsweise 70 Grad Celsius vorgeschmolzen und mit der zweifachen Menge an auf 50-70 Grad Celsius vorgerärmter Milch emulgiert. Die restliche Milchmenge wird in einer Mischvorrichtung, vorzugsweise einem Mischtank, auf ca. 35 Grad Celsius angewärmt und in der Milch dann die homogene Pulvermischung dispergiert. From the dry powdery raw materials becomes a homogeneous Premix made. Separately, the fats and Emulsifiers and optionally, depending on the flavor, the Chocolate pre-melted at preferably 70 degrees Celsius and with twice the amount of preheated to 50-70 degrees Celsius Milk emulsified. The remaining amount of milk is in one Mixing device, preferably a mixing tank, to about 35 degrees Celsius warmed and then in the milk, the homogeneous powder mixture dispersed.  

Die Voremulsion, bestehend aus Fett, Emulgatoren und zweifacher Menge an Milch und gegebenenfalls Schokolade, wird dann in die Dispersion eingemischt, so daß ein sogenannter Mix entsteht. Dieser Mix wird jetzt stufenweise erhitzt und dabei mit einem Druck von vorzugsweise 120 bar homogenisiert, wobei in der ersten Stufe eine Erhitzung auf ca. 70-75 Grad Celsius erfolgt, in der Stufe eine Hocherhitzung auf vorzugsweise 138 Grad Celsius. Danach erfolgt eine Rückkühlung auf ca. 22 Grad Celsius. Das jetzt aufgeschlossene Produkt wird nunmehr einer Reifung von mindestens einer Stunde bei einer Temperatur von höchstens 25 Grad Celsius unterworfen. Nach der Reifung wird das Produkt auf 8-12 Grad Celsius heruntergekühlt und anschließend in einem Druckschlagmischer mit 50-70% Overrun (Aufschlag) belüftet.The pre-emulsion, consisting of fat, emulsifiers and twofold Quantity of milk and possibly chocolate, is then in the Dispersion mixed, so that a so-called mix is formed. This mix is now gradually heated while using a Homogenized pressure of preferably 120 bar, wherein in the first Stage is heated to about 70-75 degrees Celsius, in the stage a high heating to preferably 138 Centigrade. Thereafter, a re-cooling to about 22 degrees Celsius. The now open-minded product is now one Maturing for at least one hour at a temperature of subjected to at most 25 degrees Celsius. After maturation, that will Product cooled down to 8-12 degrees Celsius and then ventilated in a pressure mixer with 50-70% overrun (impact).

Das so hergestellte Produkt kann nun, wie an sich bekannt, unter septischen Bedingungen in Einwegpackungen abgefüllt werden.The product thus prepared can now, as is known, under septic conditions in disposable packaging.

Die vorherbeschriebenen Rohstoffzusammensetzungen und die Herstellungsart ermöglicht es, auf dem aufgeschäumten Produkt in einem Arbeitsgang Garnierhäubchen, Sahne o. ä. aufzudosieren. Das Produkt erlangt nach Durchkühlung eine leichte Konsistenz und einen sehr guten Abschmelz.The previously described raw material compositions and the method of production allows it on the foamed product in one Procedure Garnierhäubchen, cream o. Ä. To dose. The product obtained after cooling a light consistency and a very good melting.

Claims (1)

Fertigdessert, insbesondere in der Art von Mousse, dadurch gekennzeichnet, daß es aus folgenden Rohstoffen hergestellt wird: Magermilch|68-71% Zucker 11-15% pflanzliche Fette 3-6% Stärke 1-2% Milchpulver 1-2% Gelatine 230 Bloom 0,7-1,3% Emulgatoren 0,3-0,8% Vollmilchschokolade 5-7% schwach entölter Kakao 3-5%
wobei
  • a) aus den trockenen pulverförmigen Rohstoffen eine homogene Vormischung hergestellt wird und die im Produkt enthaltenen Fette, Emulgatoren und soweit es sich um Mousse au chocolat handelt, die eventuell bei 70 Grad Celsius vorgeschmolzene Schokolade mit der zweifachen Menge an auf 50 bis 70 Grad Celsius vorgewärmter Milch emulgiert wird,
  • b) die restliche Milchmenge in einer Mischvorrichtung auf ca. 35 Grad Celsius angewärmt, und darin die homogene Pulvermenge dispergiert wird,
  • c) die in a) genannte Emulsion, in die Dispersion gemäß b) eingemischt wird und daß dieser Mix dann stufenweise erhitzt und dabei mit einem Druck von 120 bar homogenisiert wird, und zwar in einer ersten Stufe auf 70 bis 75 Grad Celsius und in der zweiten Stufe auf ca. 138 Grad Celsius mit anschließender Rückkühlung auf ca. 22 Grad Celsius, wobei das jetzt aufgeschlossene Produkt einer Reife von mindestens einer Stunde bei höchstens 25 Grad Celsius unterliegt,
  • d) danach das Produkt auf 8 bis 12 Grad Celsius gekühlt und anschließend in einem Druckschlagmischer mit ca. 50 bis 70% Overrun belüftet wird.
Ready-made dessert, in particular in the form of mousse, characterized in that it is produced from the following raw materials: Skimmed milk | 68-71% sugar 11-15% vegetable fats 3-6% Strength 1-2% milk powder 1-2% Gelatine 230 Bloom 0.7-1.3% emulsifiers 0.3-0.8% Milk chocolate 5-7% slightly de-oiled cocoa 3-5%
in which
  • a) a homogeneous premix is prepared from the dry powdery raw materials and the fats contained in the product, emulsifiers and as far as it is chocolate mousse, possibly pre-melted at 70 degrees Celsius with twice the amount preheated to 50 to 70 degrees Celsius Milk is emulsified,
  • b) the remaining amount of milk is warmed in a mixing device to about 35 degrees Celsius, and in the homogeneous powder amount is dispersed,
  • c) the emulsion mentioned in a) is mixed into the dispersion according to b) and that this mixture is then heated stepwise while being homogenized with a pressure of 120 bar, in a first stage at 70 to 75 degrees Celsius and in the second stage to about 138 degrees Celsius with subsequent recooling to about 22 degrees Celsius, the now open-minded product is a maturity of at least one hour at no more than 25 degrees Celsius,
  • d) then the product is cooled to 8 to 12 degrees Celsius and then aerated in a pressure mixer with about 50 to 70% overrun.
DE19853502967 1985-01-30 1985-01-30 Finished dessert, in particular "mousse" and process for the production thereof Granted DE3502967A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19853502967 DE3502967A1 (en) 1985-01-30 1985-01-30 Finished dessert, in particular "mousse" and process for the production thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19853502967 DE3502967A1 (en) 1985-01-30 1985-01-30 Finished dessert, in particular "mousse" and process for the production thereof

Publications (2)

Publication Number Publication Date
DE3502967A1 DE3502967A1 (en) 1986-07-31
DE3502967C2 true DE3502967C2 (en) 1993-01-07

Family

ID=6261082

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19853502967 Granted DE3502967A1 (en) 1985-01-30 1985-01-30 Finished dessert, in particular "mousse" and process for the production thereof

Country Status (1)

Country Link
DE (1) DE3502967A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4868000A (en) * 1988-08-31 1989-09-19 Nestec S.A. Mousse product
EP0540086A1 (en) * 1991-10-28 1993-05-05 Unilever N.V. Low fat whippable non-dairy cream
CZ291289B6 (en) * 1996-01-18 2003-01-15 Zott Gmbh & Co. Pasty milk-based food products
NL1020731C2 (en) * 2002-05-31 2004-01-22 Campina Bv Gas-containing dessert product and method for preparing thereof.
AU2005318286A1 (en) * 2004-12-21 2006-06-29 Nestec S.A. Shelf stable mousse
CN101595975B (en) * 2009-06-26 2012-08-22 刘晓宁 Mousse jam and preparation method thereof
EP2830430B1 (en) 2012-03-30 2016-05-25 Unilever PLC Aerated chocolate composition

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2883286A (en) * 1956-10-19 1959-04-21 Klein Chocolate Company Chocolate foam topping and method
NL7018505A (en) * 1970-12-18 1972-06-20
GB1495750A (en) * 1974-11-20 1977-12-21 Kraftco Corp Aerated dessert
DE3141319C2 (en) * 1981-10-17 1986-04-17 Fa. Dr. August Oetker, 4800 Bielefeld Process for the production of finished wine cream with cream decoration

Also Published As

Publication number Publication date
DE3502967A1 (en) 1986-07-31

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Legal Events

Date Code Title Description
8110 Request for examination paragraph 44
8127 New person/name/address of the applicant

Owner name: DR. AUGUST OETKER NAHRUNGSMITTEL KG, 4800 BIELEFEL

D2 Grant after examination
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee