HU224341B1 - Dairy industry dessert based cottage cheese with coating and process for its production - Google Patents

Abstract

The subject of the invention is a process for the production of a cottage cheese-based coated dessert by homogenizing, if desired, heat treating, cooling, shaping, coating and packaging the product in such a way that whey cottage cheese or any mixture of whey cottage cheese and cottage cheese is used as the cottage cheese base material, and for this purpose in a mixing device with other usual additives 0.1–25 t% hydrocolloid combination is mixed together or separately, and the mixture is homogenized, where the hydrocolloid combination contains 5–30 t% of a gelling agent that forms a complex with proteins, 1–50 t% of a hydrocolloid material that regulates the water-binding capacity, but does not form a gel, and 25–94 t% contains non-sweetening carbohydrates and/or food-grade protein concentrate. The subject of the invention is also a preparation produced by the method.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to curd-based fresh and durable coated dairy dessert and to a process for making it. More particularly, the present invention relates to a fresh and coated dairy dessert containing wholly or partly whey cottage cheese and to a process for making it.

Cottage cheese-based fresh or durable coated desserts are widely known. There are several methods known for their preparation.

Such a process is described in Hungarian Patent Application Publication No. 75,387, which uses as a raw material a curd prepared from milk programmed by precipitation, flavored and coated.

Hungarian Patent No. 219,126 discloses a long-frozen, quick-frozen coated cottage cheese dessert, in which skimmed milk powder is blended, flavored, deep-fried, molded, deep-frozen to prevent the deterioration of the quality of the semi-fat cow's cheese as a raw material during freezing. stored.

Hungarian Patent No. 219,122 discloses a meal-based, long-lasting, coated cottage cheese dessert, which is essentially sugar-free since it uses mono-, di-, oligo- and polysaccharides for flavoring.

Hungarian Patent No. 217,908 discloses a conventional curd-based, durable, coated dessert wherein the curd is made from pasteurized, homogenised cow's milk by acid coagulation, and the curd thus obtained is mixed with the necessary additives, and heat the hot mixture with the addition of liquid nitrogen.

In the preparation of a traditional meal-based coated dessert disclosed in Hungarian Patent Application No. 219,362, the mixture of ingredients is post-heat treated with a moderately heat-protective hydrocolloid, which forms a warm gel with milk proteins, and improves the shelf life of the product. additional macronutrients are added.

From the known solutions it can be stated that at the moment all curd dessert manufacturing processes are based on traditional acid curd technology made from milk.

However, using cottage cheese as a raw material for coated cottage cheese desserts has several disadvantages.

One of the disadvantages is that during curd production, milk is curdled at low temperatures (24-32 ° C) over a long period of time (12-16 hours), which limits the shelf-life of the raw material, and hence the storage stability of the coated dessert. . The methods described above for increasing shelf life have not been found to work in practice.

It is unfavorable from a nutritional biological point of view that traditional cottage cheese raw materials contain almost exclusively the less valuable protein fraction of milk, the so-called casein proteins, while whey proteins with significantly higher biological value are eliminated as by-products during production.

In order to overcome the above disadvantages, we have aimed to develop a product that contains a high amount of valuable whey proteins and is therefore more economical and has a longer shelf life and therefore has a higher biological value and high heat resistance.

A solution to the disadvantages involved would be to use whey cottage cheese instead of cottage cheese in many respects, ideal for this purpose.

Whey curd for the purposes of this specification is defined in point 2-51 / 10/13 of the Hungarian Foodstuffs Code as having the common characteristic of being whey, possibly with milk, butter or cream, acidified and heated to a pH of not more than 4.5 produce a semi-solid product which is consumed in its natural or flavored form.

The use of whey curd as a dairy raw material is, according to the present state of the art, quite limited, primarily due to its characteristically granular, "sandy" stock, which has greatly diminished the enjoyment of products made so far, for example as a raw material for coated desserts! its use was explicitly counterproductive, so its application required the overcoming of professional prejudice.

The present invention is based on the discovery that when adding a suitably formulated "hydrocolloid combination" to a whey curd or a normal curd-whey curd blend as a raw material in a coated dessert process, the "hydrocolloid combination" is It consists of a non-sweetening carbohydrate and / or a food protein concentrate - and, if appropriate, adjuncts and homogenises other conventional additives to remove the granular structure of the whey, turning it into a wholly homogeneous cream-like mixture.

The present invention therefore relates to a process for preparing a cottage cheese coated dessert by homogenizing, optionally heat treating, cooling, shaping, coating and formulating the curd raw material and the desired additive and flavoring agent, by removing the curd raw material from whey or cottage cheese. and to do so in a mixing device, with or without the other customary additives, is mixed with 0.1-25% by weight of a hydrocolloid combination, and the mixture is homogenized, wherein the hydrocolloid combination controls 5-301% of protein complexing gels, 1-501% of water binding contains a non-gelling hydrocolloid and 25-941% non-sweetening carbohydrates and / or food protein concentrates.

In the process according to the invention, the starting material is any whey curd or any mixture of whey curd and curd in which the amount of whey curd is preferably

HU 224 341 Β1

10-100% by weight, more preferably 50-100% by weight, most preferably 90-100% by weight.

In the process according to the invention, the starting material is preferably added in a combination of 0.5 to 10% by weight, more preferably 3 to 6% by weight, of the starting material.

In the process of the present invention, the gelling agent complexed with the hydrocolloid in combination with proteins may be any gelling agent conventionally used in the dairy industry, preferably carrageenan, pectin, xanthan, alginic acid or its salt, agar or mixtures thereof;

In the process of the present invention, any non-gelling hydrocolloid material conventionally used in the dairy industry, preferably locust bean gum, guar gum, corn flour, carboxymethylcellulose, modified carboxymethylcellulose, may be used as water-regulating but non-gelatinizing hydrocolloid.

In the process of the present invention, any such material conventionally used in the dairy industry, preferably starch, starch hydrolyzate, maltodextrin, dextrin, cellulose formulations and / or protein concentrates, may be used as the non-sweetening carbohydrate or food protein concentrate in the hydrocolloid combination.

Thus, it provides excellent raw material or dessert of the same quality as cottage cheese, but with a higher value in terms of protein composition, biological value, microbiological quality and heat resistance, as a whole substitute for cottage cheese or mixed with cottage cheese as desired. which is more economical than traditional cottage cheese, while providing whey. A further advantage of using whey is that it can reduce environmental pollution, which is the result of a nearly 100% reduction in the protein content of wastewater.

Another advantage is that whey curd is made from whey by heat coagulation combined with a high temperature lowering, whereby the raw material is virtually microbial (sterile) at the moment of its formation. This makes it possible to increase the shelf life of coated desserts without any other treatment.

One of the essential advantages of this raw material is that it is produced from whey, which is a worthless by-product of cheese making, which ensures a low cost price of the raw material of the coated dessert, thus making the finished product more economical.

From a nutritional point of view, however, it is ideal that whey curd contains almost exclusively the most valuable milk proteins, whey proteins, so the biological value of coated desserts made from it is significantly better than traditional cottage cheese based products. Of particular importance is the fact that coated desserts are mainly consumed by children and the elderly.

The complete assortment of coated curd desserts prepared from the process according to the present invention can be prepared by any known processing method to make fresh (non-cured) or durable (cured) product, which may be flavored in the casing or may contain flavoring within the product. ).

A process for preparing a fresh, non-post-cured coated dessert by introducing and adding a cooled whey curd obtained by heat coagulation using a known process into a suitable mixing apparatus, adding the required amount of hydrocolloid combination and other desired additives, homogenizing and mixing. Afterwards, they are shaped in the usual manner, coated and packaged, preferably with chocolate.

A process for preparing a sustained (post-cured) coated dessert by introducing whey curd formed by heat coagulation into a suitable mixing apparatus, preferably directly or indirectly heated, preferably without cooling, and adding the necessary amount of hydrocolloid combination and other desired additives. while homogenizing at 70-98 ° C for 1-30 minutes, then chilling, shaping, coating, preferably chocolate, and packaging according to known methods.

In the process of the invention, whey curd (whey protein precipitate and whey protein casein coprecipitate) produced by heat coagulation of whey produced during cheese and cottage cheese production is used as the basis for the coated dessert. The raw material may be any mixture of curd and whey curd, preferably 10-100% by weight, more preferably 50-100% by weight, most preferably 90-100% by weight of curd-whey curd.

The whey curd used as the starting material is added in a hydrocolloid combination of 0.1-25% by weight, preferably 0.5-10% by weight, most preferably 3-6% by weight.

Accordingly, the present invention further relates to a fresh or durable coated dessert based on cottage cheese, optionally containing animal and / or vegetable fats, sugars and / or non-sweetening carbohydrates, flavoring and other conventional nutritional supplements admixed with the whey cottage cheese and after shaping. comprising a whey curd doped with 0.1 to 25% by weight of a hydrocolloid combination or any mixture thereof with a conventional curd, wherein the hydrocolloid combination is 5-301%, regulating a protein complexing gel, 1-50% by weight of water binding, but contains a non-gelling hydrocolloid and 25-94% non-sweetening carbohydrates and / or food protein concentrates.

A preferred fresh or durable coated dessert based on whey cottage cheese according to the invention, optionally consisting of animal and / or vegetable fats, sugars and / or non-sweetening carbohydrates, flavoring and other conventional nutrients mixed with the whey cottage cheese raw material.

The train is solidified in a refrigerating tunnel and the product is packaged. The product is stored and marketed at temperatures below 10 ° C. In this way, shelf life:

21-31 days.

Example 2

The procedure described in Example 1 with the modification that the following fat preparations are used in the recipe instead of butter:

consisting of whey supplements and a coating applied to the surface after shaping, comprising as base ingredient whey cottage cheese dehydrated with a combination of 0.1-25% by weight of hydrocolloid or any mixture thereof with denaturant of 5-30% by weight, denatured as a gelling agent. vegetable hydrocolloids that complex and gel with whey proteins and / or casein proteins - carrageenan, pectin, xanthan, alginic acid or its salt, agar-agar or mixtures thereof - and / or gel-forming proteins - casein, soy protein, egg protein or their mixture - water-binding but non-gelling hydrocolloidal components - locust bean flour, guar gum, millet; carboxymethylcellulose, modified starch or mixtures thereof, and 25-94% by weight of non-sweetening carbohydrates - starch, starch hydrolyzate, maltodextrin, dextrin, cellulose preparations - and / or protein concentrates.

A preferred, durable, coated dessert composition is: 40-70% whey, 25-45% dry solids and 1-15% fat whey curd, 5-151% edible fats (or mixtures of fats) of animal or vegetable origin, 15-251 % sugar, 5-121% non-sweetening carbohydrate composition, 0.1-6% w / w hydrocolloid combination, 0.1-2% w / w flavoring and optionally 0.05-5% w / v nutritional vitamin, macro and microelement.

The dessert product of the present invention and its preparation are illustrated by the following examples.

Example 1

The whey, pH 6.4, containing 0.3% fat and 0.85% protein, produced during the production of the Trappist cheese, is collected and fed into a steam bath with direct steam heating. To the whey is added a 4: 1 mixture of disodium hydrogen phosphate: tetrasodium pyrophosphate, previously dissolved in water, in a constant amount of 0.125% by weight of the whey. The pH of the whey is adjusted to 6.9. The standardized whey was heated to 92 ° C with direct steam heating with stirring and then heated for 15 minutes. Subsequently, 10% acetic acid is added to the whey in an amount such that the pH of the whey is 5.4. Stirring is stopped and the whey is coagulated for 15 minutes at rest. After coagulation, deproteinized whey is drained from the tub, and the coagulated whey is drained into a curd trolley, cooled in a stream of water to 20 ° C, then placed in a refrigerator and cooled to below 10 ° C. From the resulting 34% dry solids at 5 ° C, 65,995 kg of whey curd is transferred to a mixing apparatus, 19 kg of crystal sugar, 7 kg butter, 7 kg native corn starch, 1 kg hydrocolloid combination (501% carrageenan, 10 t) are added. % carboxymethylcellulose and 40% modified starch) and 0.05 kg of lemon aroma, and the mixture is homogenized by constant mixing. The homogeneous mixture is then added to a molding machine for molding, shaped into bars, cut to size, and coated with chocolate in a coating machine. The be-

Example grease name Specification Quantity, t% 2A coconut Fat 36-38 ° C 7.0 2B hydrogenated vegetable oil Minimum 35 'C melting point 7.0 2C 80:20 mixture of coconut fat and palm fat Min 30 'C melting point 7.0 2D Butter and coconut fat 50-50% by weight a mixture of ⁷ ′ ^θ

Example 3

The procedure described in Example 1, with the modification that the following formulations are used instead of starch as a non-sweetening carbohydrate component in the formulation. When the amounts are changed, the amount of whey curd in the formulation of Example 1 will vary accordingly.

Example Non-sweetening carbohydrate or protein concentrate name Specification Quantity, t% 3A Starch Native corn starch 5.0 3B waxy starch Waxy corn with high amylopectin content opener 7.0 3C waxy starch Waxy corn with high amylopectin content opener 5.0 3D Wheat- starch Native wheat starch 5.0 3E Potato- starch Native potato starch 3.0 3F maltodextrin Starch hydrolysis prepared 5.0

HU 224 341 Β1

Table (continued)

Example Non-sweetening carbohydrate or protein concentrate name Specification Quantity, t% 3G Citrusrost pectin cleaned rostkészít- outcome 1.0 3H cellulose Cleaned rostkészít- outcome 1.0 3I Tejfehér- je-concentration tum Concentrate containing 70-901% protein 2.0 3J Szójafehér- je-concentration tum Concentrate containing 70-901% protein 3.0

Example 4

The procedure described in Example 1, with the modification that the following formulations are used as a non-gelling hydrocolloid combination in the formulation, and the proportions thereof are modified as follows. When the amounts are changed, the amount of whey curd in the formulation of Example 1 will vary accordingly.

Example Hydrocolloid combination (non-gel forming) composition Quantity, t% 4A Carboxymethyl cellulose 1.0 Taraőrlemény 0.5 guar gum 0.3 4B Amidated starch 2.0 Carboxymethyl cellulose 0.8 Szentjános- bean flour 0.2 4C Kappa-carrageenan 1.0 Taraőrlemény 2.0

Example 5

As described in Example 1, the whey proteins are coagulated. After coagulation, deproteinized whey is drained from the tub, and the coagulated whey is drained into a curd trolley, completely separated from the whey and sealed off. From the 34% dry solids content of 85 ° C whey curd, 65.995 kg are fed to a heated mixer (preferably with indirect and direct heating), 19 kg of crystal sugar, 7 kg of butter and 7 kg of native corn starch are added. 0.5 kg of carrageenan gelling agent, 0.5 kg of waterproofing hydrocolloid, and 0.05 kg of lemon flavor, the mixture is homogenized with constant stirring, then the mixture is steam-heated at 95 ° C for 30 seconds. The homogeneous mixture was then transferred to a well-sealed, post-infectious container, cooled to room temperature, then placed in a refrigerator at below 10 ° C for storage. For molding, it is added to a molding machine, shaped into bars, cut to size and then coated with chocolate in a coating machine. The coating is solidified in a cooling tunnel and the product is packaged. The product is stored and marketed at temperatures below 10 ° C. In this way, shelf life: 30-90 days.

Example 6

The heat-treated stock produced as described in Example 5 is fed from the cutter by means of a displacement pump into a continuous scraper blade heat exchanger where it is continuously cooled to 15 ° C and fed directly into a molding machine in a closed system, then cut, coat with chocolate in a coating machine. The coating is solidified in a cooling tunnel and the product is packaged. The product is stored and marketed at temperatures below 10 ° C. In this way, shelf life: 60-90 days.

Example 7

The procedure described in Example 5, with the modification that the following fat preparations are used in the recipe instead of butter:

Example grease name Specification Quantity, t% 7A coconut Fat 36-38 ° C 7.0 7B hydrogenated vegetable oil 35 ° C min 7.0 7C 80:20 mixture of coconut fat and palm fat 30 ° C min 7.0 7D Butter and coconut fat 50-50% by weight 7.0

Example 8

The procedure described in Example 5, with the modification that the following formulations are used instead of starch as a non-sweetening carbohydrate component in the formulation. When the amounts are varied, the amount of whey curd in the formulation of Example 5 will vary accordingly.

HU 224 341 Β1

Example Non-sweetening carbohydrate or protein concentrate name Specification Quantity, t% 8A Starch Native corn starch 5.0 8B Waxy starch Waxy corn starch with high amylopectin content 7.0 8C Waxy starch Waxy corn starch with high amylopectin content 5.0 8D Wheat- starch Native wheat starch 5.0 8E Burgonyake- starch Native potato starch 3.0 8F maltodextrin Starch hydrolysis prepared 5.0 8G Citrusrost Purified fiber preparation containing pectin 1.0 8H cellulose Purified fiber preparation 1.0 8I Tejfehér- je-concentration tum 70-90% protein concentrate 2.0 8J Szójafehér- je-concentration tum Concentrate containing 70-901% protein 3.0

Example 9

The procedure described in Example 5, with the modification that the following substances are used as the gelling hydrocolloid component in the formulation, and their proportions are modified as follows. When the amounts are varied, the amount of whey curd in the formulation of Example 5 will vary accordingly.

Example Gelling component composition Quantity, t% 9A HM pectin 0.3 9B agar 0.2 9C LM pectin 1.0 9D Amidated pectin 0.6 9E Na-alginate 0.3 9F agar Pectin 0.2 0.3 9G carrageenan Pectin 0.5 0.3

Example Gelling component composition Quantity, t% 9H agar 0.2 Amidated pectin 0.5 9I agar 0.2 carrageenan 0.3 Pectin 0.3

Example 10

The procedure described in Example 5, with the modification that the following formulations are used as a hydrocolloid combination in the formulation, and their proportions are modified as follows. When the amounts are varied, the amount of whey curd in the formulation of Example 5 will vary accordingly.

Example Hydrocolloid combination (non-gel forming) composition Quantity, t% 10A Carboxymethyl cellulose 1.0 Taraőrlemény 0.5 guar gum 0.3 10B Amidated starch 2.0 Carboxymethyl cellulose 0.8 carob bean flour 0.2 10C Kappa-carrageenan 1.0 Taraőrlemény 2.0

The long-lasting coated dessert according to the invention has the advantage over the known formulations of unchanged or higher enjoyment with higher protein quality, resulting in higher nutritional value, higher microbiological stability, low fat content as needed, and better heat tolerance (65-95 ° C). (solid, form-effective), longer shelf life and the potential for human use of whey.

Claims (11)

PATIENT INDIVIDUAL POINTS It contains 1-50% by weight of water-soluble but non-gel-forming hydrocolloid material and 25-94% non-sweetening carbohydrate and / or food protein concentrate. A method for producing a curd-based coated dessert by homogenizing, optionally heat-treating, cooling, shaping, coating, and formulating a mixture of the curd base, additive, and flavoring agent, comprising using a mixture of whey groats or whey groats and curds as a base for mixing in a mixer. together with other conventional additives or a separate hydrocolloid combination of 0.1 to 25%, and homogenize the mixture, wherein the hydrocolloid combination is a gel-forming complex comprising 5-30% by weight of proteins, EN 224 341 Β1 2. The method of claim 1, wherein the hydrocolloid combination is used in an amount of 0.5-10%. 3. A method according to claim 1, wherein the hydrocolloid combination is used in an amount of 3-6% by weight. 4. Referring to 1-3. Method according to any one of claims 1 to 4, characterized in that 10-1001% of whey groats and 0-901% of cottage cheese are used as the raw material for the curd. 5. Method according to any one of claims 1 to 4, characterized in that 50-1001% whey cheese and 0-501% curd are used as the raw material for the curd. 6. Process according to any one of claims 1 to 3, characterized in that 90-1001% of whey groats and 0-10% of cottage cheese are used as the raw material for the curd. 7. A method according to any one of claims 1 to 5, wherein the hydrocolloid complex comprising the proteins in combination with the hydrocolloid is carrageenan, pectin, xanthan, alginic acid or a salt thereof, agar agar or a mixture thereof, and / or gelling proteins, preferably casein, soy protein, egg white or a mixture thereof. 8. Referring to Figures 1-7. Process according to any one of claims 1 to 3, characterized in that the hydrocolloid combining water-binding ability, but not the gel-forming hydrocolloid material, is the use of locust bean flour, guar gum, tar, carboxymethylcellulose, modified starch or mixtures thereof. 9. Process according to any one of claims 1 to 3, characterized in that the hydrocolloid combination comprises a food protein concentrate and / or a non-sweetening carbohydrate, preferably starch, starch hydrolyzate, maltodextrin, dextrin, cellulose preparations or mixtures thereof. 10. Curd-based fresh or durable coated dessert, optionally comprising a mixture of animal and / or vegetable fat, sugar and / or non-sweetening carbohydrate, flavoring and other conventional food supplements mixed with the cottage cheese material, and a coating applied to the surface after formulation. that it contains 0.1-251% hydrocolloid-doped whey mortar or any mixture thereof with conventional cottage cheese, wherein the hydrocolloid combination is 5-301%, a gel-forming complex comprising proteins, 1-50% water-binding but non-gel-forming hydrocolloid material and 25-94% non-sweetening carbohydrate and / or food protein concentrate. 11. A composition according to claim 10, wherein 40-70%, 25-45% dry matter and 1-15% fat, 5-15%, animal or vegetable fat or fat blend , 15-25% sugar, 5-12% non-sweetening carbohydrate composition, 0.1-61% hydrocolloid combination, 0.1-2% flavoring and, if desired, 0.05-5% food supplement vitamin, macro- and contains microelements.