WO2004073410A1 - Method for producing curd for baking, and curd for baking - Google Patents

Method for producing curd for baking, and curd for baking Download PDF

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Publication number
WO2004073410A1
WO2004073410A1 PCT/PL2004/000006 PL2004000006W WO2004073410A1 WO 2004073410 A1 WO2004073410 A1 WO 2004073410A1 PL 2004000006 W PL2004000006 W PL 2004000006W WO 2004073410 A1 WO2004073410 A1 WO 2004073410A1
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Prior art keywords
parts
weight
amount
dry
curd
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PCT/PL2004/000006
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German (de)
French (fr)
Inventor
Karol Kwiatecki
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Karol Kwiatecki
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Publication of WO2004073410A1 publication Critical patent/WO2004073410A1/en

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    • 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
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the way in which curd cheese is baked for confectionery, confectionery, bakery and delicatessen products.
  • the invention also relates to curd cheese, which is prepared and suitable for gratinating and is made from the non-ripening cheese.
  • the curd cheese mass is prepared for gratinating by first chopping cheese and then combining it with the fragrances, flavors and eggs.
  • a curd mass prepared in this way is then distributed on a raw dough and everything is baked. It is not possible to prepare and store this curd mass beforehand. Because of the fresh eggs in the curd mass, there is an unchangeable risk of infection with the salmonella bacteria for the prepared product. Confectioners also find it difficult to predict how the cheese used will react when baked. The cheese can be too moist and water can separate from it when baking. As a result, the quality of the baked goods gets worse.
  • the above-mentioned method of preparing the cheese mass for the baked goods was rationalized by putting the previously prepared cheese mass on the market as a few times ground cheese.
  • this method there is still a risk of infection for the dough with the Salmonella bacteria. This does not improve the moisture in the cheese, that of a small pastry shop or bakery, most of whom do not have the special measuring devices, is very difficult to assess. So far, the types of production are not known which are suitable for the quark masses for gratinating without their addition and preparation directly before their use.
  • the invention aims at the processing of such a preparation method for the cheese mass, which could allow a finished curd mass to be baked sterile and prepared for mass production beforehand, without its further additions and modifications, suitable for the storage of at least about thirteen to nineteen days.
  • a dry mass is inexpensively prepared from the following ingredients, namely: sugar in the amount of 20,000 to 80,700 parts by weight, whey powder in the amount of 2,000 to 17.300 parts by weight, stabilizers based on the modified starches in the amount of 5,800 to 40,000 parts by weight, sodium alginate in the amount of 0,200 to 13,000 parts by weight, citric acid in the amount of 0.029 to 5,900 parts by weight, beta-carotene in the amount of 0.001 to 2,000 parts by weight and Ethyl vanillin in the amount of 0.005 to 8.080 parts by weight.
  • a dry mass prepared in this way is combined with the non-ripening curd cheese and with water in the following ratio: from 4.5 to 8 parts dry mass: from 8 to 12.5 parts curd cheese, non-ripening: from 3 to to 9 parts of water.
  • the curd cheese for baking consists of the fragrance, flavor and stabilizing substances that form a previously prepared dry mass in conjunction with the non-ripening curd cheese and with water in the appropriate ratio, namely: from 4.5 to 8 parts dry mass: from 8 to 12.5 parts of curd cheese, not ripening: from 3 to 9 parts of water.
  • the dry matter consists of: sugar in the amount of 20,000 to 80,700 parts by weight, whey powder in the amount of 2,000 to 17,300 parts by weight, stabilizing agent based on the modified starches in the amount of 5,800 to 40,000 parts by weight, sodium alginate in the amount of 0,200 to 13,000 parts by weight, Citric acid in the amount of 0.029 to 5.900 parts by weight, beta-carotene in the amount of 0.001 to 2.000 parts by weight and ethyl vanillin in the amount of 0.005 to 8.080 parts by weight.
  • a stabilizing agent based on the modified starches and a sodium alginate. Their share in the mass can vary. There is a possibility to use the amount of these substances in comparison to the total mass, which is below the level which is considered favorable under the patent reservations. But in this case the cheese properties are hardly improved.
  • the described method of producing the curd cheese mass for gratinating makes it possible to do without some ingredients to supplement this mass. There is also a possibility of enriching the curd cheese mass with the ingredients that improve and alternate its taste, fragrance or other properties.
  • a finished curd mass is obtained, which is prepared for cheesecake and other types of cakes, cookies, rolls or pancakes without further measures and modifications.
  • This type can be used in mass production.
  • the finished semi-finished product with a shelf life of around thirteen to nineteen days, which is prepared under safe and sterile conditions, can be made up cheaply and delivered to the individual confectioners.
  • An advantage of this type of production is its simplicity, it is possible to use simple methods and well-known substances, and not a particularly complicated technology.
  • the curd mass remains stable during baking thanks to the stabilizing substances contained therein and water will not be excreted, regardless of the moisture in the cheese.
  • the confectioners and bakers will be happy to use the mass that is enriched with the necessary taste, fragrance, and loose substances as well as possibly with the dry, rock candy or fresh fruit or with nuts.
  • These additives significantly facilitate the production of baked goods with added cheese.
  • the curd cheese mass produced in this way for baking shows all the taste and fragrance benefits that are characteristic of the traditional cheese masses.
  • the mass formed before baking remains stable and is completely safe from a microbiological point of view.
  • the described method of producing the curd cheese mass can be carried out with different percentages of the ingredients.
  • the non-ripening curd cheese (common: curd cheese) used in the example mentioned above arises as a result of acid coagulation or as a result of acid and lab coagulation of the lactoproteins and thanks to the appropriate processing of the clot. It is not subjected to maturation.
  • the milk from which a non-ripening curd cheese is made can be degreased, with an appropriate fat content, pasteurized or after thermal calcium processing.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to a method for producing finished curd for baking and to the curd for baking without adding additives and modifying it before the use thereof. Said curd for baking is made from unmatured curd cheese, water and from a dry substance whose main ingredients consist of sugar, whey powder, citric acid and of stabilizers based on modified starches and sodium alginate.

Description

HERSTELLUNGSART DER QUARKMASSE ZUM ÜBERBACKEN UND DIE QUARKMASSE ZUM ÜBERBACKEN MANUFACTURING OF THE QUARKING DIMENSION TO BAKE UP AND THE QUARKING DIMENSION TO BAKE OVER
Gegenstand der Erfindung ist die Herstellungsart der Quarkmasse zum Überbacken für die Konditorei-, Zuckerbäcker-, Bäcker- und Feinkostwaren. Gegenstand der Erfindung ist auch die Quarkmasse, die für Überbacken vorbereitet und geeignet ist und aus dem nicht reifenden Käse hergestellt ist.The invention relates to the way in which curd cheese is baked for confectionery, confectionery, bakery and delicatessen products. The invention also relates to curd cheese, which is prepared and suitable for gratinating and is made from the non-ripening cheese.
Nach den bisher bekannten Methoden wird die Quarkmasse zum Überbacken vorbereitet, indem man zuerst Käse zerstückelt und ihn dann mit den Duft-, Geschmacks Stoffen und mit Eiern verbindet. Eine so vorbereitete Quarkmasse wird dann auf einem rohen Teig verteilt und alles wird fertig gebacken. Dabei ist es nicht möglich, diese Quarkmasse vorher vorzubereiten und aufzubewahren. Wegen frischer Eier in der Quarkmasse besteht unveränderlich für das vorbereitete Produkt eine Ansteckungsgefahr mit den Salmonellabakterien. Den Konditoren fällt es auch schwer vorherzusehen, wie der verwendete Käse beim Backen reagieren wird. Der Käse kann zu feucht sein und beim Backen kann sich daraus Wasser absondern. Infolgedessen wird die Qualität der gebackenen Waren schlimmer.According to the previously known methods, the curd cheese mass is prepared for gratinating by first chopping cheese and then combining it with the fragrances, flavors and eggs. A curd mass prepared in this way is then distributed on a raw dough and everything is baked. It is not possible to prepare and store this curd mass beforehand. Because of the fresh eggs in the curd mass, there is an unchangeable risk of infection with the salmonella bacteria for the prepared product. Confectioners also find it difficult to predict how the cheese used will react when baked. The cheese can be too moist and water can separate from it when baking. As a result, the quality of the baked goods gets worse.
Die oben erwähnte Zubereitungsmethode der Käsemasse für die gebackenen Waren wurde rationalisiert, indem man die vorher vorbereitete Käsemasse als ein paar Mal gemahlener Käse auf den Markt brachte. Bei der Vorbereitung der Käsemasse zum Überbacken mit einem so vorher gemahlenem Käse muss man den Käse mit den Duft-, Geschmacksstoffen und mit den üblich verwendeten Eiern verbinden, und zwar direkt vor dem Verteilen der Quarkmasse auf dem Teig. Nach dieser Methode besteht also immer noch eine Ansteckungsgefahr für den Teig mit der Salmonellabakterie. Dadurch wird die Käsefeuchtigkeit auch nicht besser, die für eine kleine Konditorei oder Bäckerei, die meistens über die spezialen Messgeräte nicht verfügen, sehr schwer zu beurteilen ist. Bisher sind die Herstellungsarten nicht bekannt, die für die Quarkmassen zum Überbacken ohne ihre Ergänzung und Zubereitung direkt vor ihrer Anwendung geeignet sind.The above-mentioned method of preparing the cheese mass for the baked goods was rationalized by putting the previously prepared cheese mass on the market as a few times ground cheese. When preparing the cheese mass for gratinating with a previously ground cheese, you have to combine the cheese with the fragrances, flavors and with the commonly used eggs, just before spreading the curd mixture on the dough. According to this method, there is still a risk of infection for the dough with the Salmonella bacteria. This does not improve the moisture in the cheese, that of a small pastry shop or bakery, most of whom do not have the special measuring devices, is very difficult to assess. So far, the types of production are not known which are suitable for the quark masses for gratinating without their addition and preparation directly before their use.
Die Erfindung bezweckt die Bearbeitung einer solchen Zubereitungsart für die Käsemasse, die erlauben könnte, eine fertige Quarkmasse zum Überbacken steril und für die Massenproduktion vorher vorzubereiten, ohne ihre weiteren Ergänzungen und Modifizierungen, geeignet für die Aufbewahrung von mindestens etwa dreizehn bis neunzehn Tage.The invention aims at the processing of such a preparation method for the cheese mass, which could allow a finished curd mass to be baked sterile and prepared for mass production beforehand, without its further additions and modifications, suitable for the storage of at least about thirteen to nineteen days.
Man hat festgestellt, dass die gefragte Quarkmasse zum Überbacken auf diese Art und Weise vorbereitet werden kann: anfangs wird eine Trockenmasse günstig aus folgenden Inhaltsstoffen vorbereitet, und zwar aus: Zucker in der Menge von 20,000 bis 80,700 Gewichtsteile, Molkenpulver in der Menge von 2,000 bis 17,300 Gewichtsteile, Stabililisierungsmittel auf Basis der modifizierten Stärken in der Menge von 5,800 bis 40,000 Gewichtsteile, Natriumalginat in der Menge von 0,200 bis 13,000 Gewichtsteile, Zitronensäure in der Menge von 0,029 bis 5,900 Gewichtsteile, Beta-Carotin in der Menge von 0,001 bis 2,000 Gewichtsteile und Ethylvanillin in der Menge von 0,005 bis 8,080 Gewichtsteile. Dann wird nach den gebräuchlichen Methoden eine so vorbereitete Trockenmasse mit dem nicht reifenden Quarkkäse und mit Wasser günstig im folgenden Verhältnis verbunden: von 4,5 bis zu 8 Teilen Trockenmasse: von 8 bis zu 12,5 Teilen Quarkkäse, nicht reifend: von 3 bis zu 9 Teilen Wasser.It has been found that the curd cheese in question can be prepared for gratinating in this way: initially, a dry mass is inexpensively prepared from the following ingredients, namely: sugar in the amount of 20,000 to 80,700 parts by weight, whey powder in the amount of 2,000 to 17.300 parts by weight, stabilizers based on the modified starches in the amount of 5,800 to 40,000 parts by weight, sodium alginate in the amount of 0,200 to 13,000 parts by weight, citric acid in the amount of 0.029 to 5,900 parts by weight, beta-carotene in the amount of 0.001 to 2,000 parts by weight and Ethyl vanillin in the amount of 0.005 to 8.080 parts by weight. Then a dry mass prepared in this way is combined with the non-ripening curd cheese and with water in the following ratio: from 4.5 to 8 parts dry mass: from 8 to 12.5 parts curd cheese, non-ripening: from 3 to to 9 parts of water.
Die Quarkmasse zum Überbacken besteht aus den Duft-, Geschmacksund Stabilisierungsstoffen, die eine vorher vorbereitete Trockenmasse bilden, in Verbindung mit dem nicht reifenden Quarkkäse und mit Wasser günstig im entsprechenden folgenden Verhältnis, und zwar: von 4,5 bis zu 8 Teilen Trockenmasse: von 8 bis zu 12,5 Teilen Quarkkäse, nicht reifend: von 3 bis zu 9 Teilen Wasser. Die Trockenmasse besteht aus: Zucker in der Menge von 20,000 bis 80,700 Gewichtsteile, Molkenpulver in der Menge von 2,000 bis 17,300 Gewichtsteile, Stabililisierungsmittel auf Basis der modifizierten Stärken in der Menge von 5,800 bis 40,000 Gewichtsteile, Natriumalginat in der Menge von 0,200 bis 13,000 Gewichtsteile, Zitronensäure in der Menge von 0,029 bis 5,900 Gewichtsteile, Beta-Carotin in der Menge von 0,001 bis 2,000 Gewichtsteile und Ethylvanillin in der Menge von 0,005 bis 8,080 Gewichtsteile. Nach der folgenden Erfindung gibt es in der Quarkmasse zwei wichtigste Inhaltsstoffe, und zwar: ein Stabilisierungsmittel auf Basis der modifizierten Stärken und ein Natriumalginat. Ihr Anteil an der Masse kann variieren. Es besteht eine Möglichkeit, die Menge dieser Stoffe im Vergleich zu der Gesamtmasse zu verwenden, die unter dem Stand steht, der nach den Patentvorbehalten als günstig gilt. Aber in diesem Falle werden die Käseeigenschafiten kaum verbessert.The curd cheese for baking consists of the fragrance, flavor and stabilizing substances that form a previously prepared dry mass in conjunction with the non-ripening curd cheese and with water in the appropriate ratio, namely: from 4.5 to 8 parts dry mass: from 8 to 12.5 parts of curd cheese, not ripening: from 3 to 9 parts of water. The dry matter consists of: sugar in the amount of 20,000 to 80,700 parts by weight, whey powder in the amount of 2,000 to 17,300 parts by weight, stabilizing agent based on the modified starches in the amount of 5,800 to 40,000 parts by weight, sodium alginate in the amount of 0,200 to 13,000 parts by weight, Citric acid in the amount of 0.029 to 5.900 parts by weight, beta-carotene in the amount of 0.001 to 2.000 parts by weight and ethyl vanillin in the amount of 0.005 to 8.080 parts by weight. According to the following invention, there are two main ingredients in the curd mass, namely: a stabilizing agent based on the modified starches and a sodium alginate. Their share in the mass can vary. There is a possibility to use the amount of these substances in comparison to the total mass, which is below the level which is considered favorable under the patent reservations. But in this case the cheese properties are hardly improved.
Die beschriebene Herstellungsart der Quarkmasse zum Überbacken macht es möglich, auf einige Inhaltsstoffe zur Ergänzung dieser Masse zu verzichten. Es besteht auch eine Möglichkeit, die Quarkmasse mit den Inhaltsstoffen anzureichern, die ihr Geschmack, ihre Duft oder andere Eigenschaften verbessern und abwechseln.The described method of producing the curd cheese mass for gratinating makes it possible to do without some ingredients to supplement this mass. There is also a possibility of enriching the curd cheese mass with the ingredients that improve and alternate its taste, fragrance or other properties.
Also, nach der bearbeiteten Herstellungsart der Quarkmasse zum Überbacken erhält man eine fertige Quarkmasse, die ohne weitere Maßnahmen und Modifizierungen für Käsekuchen und andere Kuchenarten, Plätzchen, Brötchen oder Eierkuchen vorbereitet ist. Diese Art kann in der Massenproduktion verwendet werden. Das fertige Halbprodukt mit dem Mindesthaltbarkeitstermin von etwa dreizehn bis neunzehn Tage, das unter sicheren und sterilen Bedingungen vorbereitet ist, kann günstig konfektioniert werden und an die einzelnen Konditoreien geliefert werden. Ein Vorteil dieser Herstellungsart ist ihre Einfachheit, man kann die einfachen Methoden und die allgemein bekannten Stoffe, und keine besonders komplizierte Technologie verwenden.So, after the processed type of curd mass for baking, a finished curd mass is obtained, which is prepared for cheesecake and other types of cakes, cookies, rolls or pancakes without further measures and modifications. This type can be used in mass production. The finished semi-finished product with a shelf life of around thirteen to nineteen days, which is prepared under safe and sterile conditions, can be made up cheaply and delivered to the individual confectioners. An advantage of this type of production is its simplicity, it is possible to use simple methods and well-known substances, and not a particularly complicated technology.
Nach dieser Erfindung bleibt die Quarkmasse dank den drin enthaltenen Stabilisierungsstoffen beim Backen stabil und Wasser wird nicht dabei ausscheiden, unabhängig von der Käsefeuchtigkeit. Die Konditoren und die Bäcker werden gern die Masse verwenden, die sowohl mit den notwendigen Geschmacks-, Duft, und Lockerstoffen als auch eventuell mit dem Trocken-, Kandis- oder Frischobst oder mit Nüssen angereichert wird. Diese Zusatzmittel erleichtern wesentlich die Herstellung der gebackenen Waren mit Käsezusatz. Die nach dieser Art hergestellte Quarkmasse zum Überbacken zeigt alle Geschmacks- und Duftvorzüge auf, die für die traditionellen Käsemassen charakteristisch sind. Die mal vor dem Backen geformte Masse bleibt stabil und ist dabei mikrobiologisch gesehen völlig sicher. Je nach den gewählten Inhaltstoffen kann die beschriebene Herstellungsart der Quarkmasse zum Überbacken mit verschiedenem %-Anteil der Inhaltsstoffe ausgeführt werden.According to this invention, the curd mass remains stable during baking thanks to the stabilizing substances contained therein and water will not be excreted, regardless of the moisture in the cheese. The confectioners and bakers will be happy to use the mass that is enriched with the necessary taste, fragrance, and loose substances as well as possibly with the dry, rock candy or fresh fruit or with nuts. These additives significantly facilitate the production of baked goods with added cheese. The curd cheese mass produced in this way for baking shows all the taste and fragrance benefits that are characteristic of the traditional cheese masses. The mass formed before baking remains stable and is completely safe from a microbiological point of view. Depending on the selected ingredients, the described method of producing the curd cheese mass can be carried out with different percentages of the ingredients.
Nachstehend wird als Beispiel die Anleitung angegeben, die in dieser Methode nach der Erfindung verwendet wird :The following is an example of the instructions used in this method according to the invention:
B e i s p i e l :Example:
I Etappe der Herstellung der Käsemasse zum Überbacken wird realisiert, indem man eine Trockenmasse günstig aus folgenden Inhaltsstoffen vorbereitet :I Stage of the production of the cheese mass for baking is realized by preparing a dry mass cheaply from the following ingredients:
- ZUCKER - in der Menge von 37,400 Gewichtsteile,- SUGAR - in the amount of 37,400 parts by weight,
- MOLKENPULVER - in der Menge von 14,700 Gewichtsteile,- whey powder - in the amount of 14.700 parts by weight,
- MODIFIZIERTE STÄRKE - in der Menge von 38,000 Gewichtsteile,- MODIFIED STRENGTH - in the amount of 38,000 parts by weight,
- NATRIUMALGINAT - in der Menge von 8,125 Gewichtsteile,- SODIUM ALGINATE - in the amount of 8.125 parts by weight,
- ZITRONENSÄURE - in der Menge von 1,015 Gewichtsteile,- CITRIC ACID - in the amount of 1.015 parts by weight,
- BETA-CAROTIN - in der Menge von 0,315 Gewichtsteile,- BETA-CAROTINE - in the amount of 0.315 parts by weight,
- ETHYLVANILLIN - in der Menge von 0,445 Gewichtsteile.- ETHYLVANILLIN - in the amount of 0.445 parts by weight.
II Etappe der Herstellung der Käsemasse zum Überbacken wird realisiert, indem man folgende Inhaltsstoffe verbindet :II Stage of the production of the cheese mass for baking is realized by combining the following ingredients:
- die obengenannte TROCKENMASSE- the above DRY SIZE
- mit WASSER und- with WATER and
- mit dem nicht reifendem QUARKKÄSE- with the non-ripening QUARK CHEESE
- günstig, entsprechend im folgenden Verhältnis 5 : 7 : 8 kg der gemischten Inhaltsstoffe.- Favorable, in the following ratio 5: 7: 8 kg of the mixed ingredients.
Je nach der Art vom Käse und von den Duft-, Geschmacksstoffen und je nach ihrem %-Anteil kann man die verschiedenartigen Quarkmassen zum Überbacken erhalten, die aber über ähnliche Eigenschaften verfügen werden.Depending on the type of cheese and the fragrances, flavors and depending on their percentage, you can get different types of curd cheese masses, but they will have similar properties.
Der im obenerwähnten Beispiel verwendete, nicht reifende Quarkkäse (üblich: Quark) entsteht infolge der Säuregerinnung oder infolge der Säure- und Labkoagulation der Laktoproteine und dank der entsprechenden Verarbeitung vom Gerinnsels. Er wird der Reifung nicht unterzogen. Die Milch, aus dem ein nicht reifender Quarkkäse hergestellt wird, kann entfettet, mit entsprechendem Fettgehalt, pasteurisiert oder nach der thermischen Kalziumbearbeitung sein. The non-ripening curd cheese (common: curd cheese) used in the example mentioned above arises as a result of acid coagulation or as a result of acid and lab coagulation of the lactoproteins and thanks to the appropriate processing of the clot. It is not subjected to maturation. The milk from which a non-ripening curd cheese is made can be degreased, with an appropriate fat content, pasteurized or after thermal calcium processing.

Claims

PATENTANSPRÜCHE
1. Die Herstellungsart der Quarkmasse zum Überbacken, dadurch gekennzeichnet, daß anfangs eine Trockenmasse vorbereitet wird, die vor allem aus folgenden Inhaltsstoffen besteht, und zwar: Zucker in der Menge von 20,000 bis 80,700 Gewichtsteile, Molkenpulver in der Menge von 2,000 bis 17,300 Gewichtsteile, Stabililisierungsmittel auf Basis der modifizierten Stärken in der Menge von 5,800 bis 40,000 Gewichtsteile, Natriumalginat in der Menge von 0,200 bis 13,000 Gewichtsteile, Zitronensäure in der Menge von 0,029 bis 5,900 Gewichtsteile, Beta-Carotin in der Menge von 0,001 bis 2,000 Gewichtsteile und Ethylvanillin in der Menge von 0,005 bis 8,080 Gewichtsteile, dann wird eine so vorbereitete Trockenmasse nach den gebräuchlichen Methoden mit dem nicht reifendem Quarkkäse und mit Wasser günstig im folgenden Verhältnis verbunden, und zwar: von 4,5 bis zu 8 Teilen Trockenmasse: von 8 bis zu 12,5 Teilen Quarkkäse, nicht reifend: von 3 bis zu 9 Teilen Wasser.1. The production method of curd cheese for baking, characterized in that a dry mass is prepared initially, which consists mainly of the following ingredients, namely: sugar in the amount of 20,000 to 80,700 parts by weight, whey powder in the amount of 2,000 to 17,300 parts by weight, Stabilizing agent based on the modified starches in the amount of 5,800 to 40,000 parts by weight, sodium alginate in the amount of 0,200 to 13,000 parts by weight, citric acid in the amount of 0.029 to 5,900 parts by weight, beta-carotene in the amount of 0.001 to 2,000 parts by weight and ethylvanillin in the Quantity from 0.005 to 8.080 parts by weight, then a dry matter prepared in this way is combined according to the customary methods with the non-ripening curd cheese and with water in the following ratio, namely: from 4.5 to 8 parts dry matter: from 8 to 12, 5 parts of curd cheese, not ripening: from 3 to 9 parts of water.
2. Die Quarkmasse zum Überbacken, dadurch gekennzeichnet, daß sie aus Duft-, Geschmacks- und Stabilisierungsstoffen als einer vorher vorbereiteten Trockenmasse besteht, die mit dem nicht reifenden Quarkkäse und mit Wasser günstig entsprechend im folgenden Verhältnis verbunden sind, und zwar: von 4,5 bis zu 8 Teilen Trockenmasse: von 8 bis zu 12,5 Quarkkäse, nicht reifend : von 3 bis zu 9 Teilen Wasser. Die Trockenmasse besteht dabei aus: Zucker in der Menge von 20,000 bis 80,700 Gewichtsteile, Molkenpulver in der Menge von 2,000 bis 17,300 Gewichtsteile, Stabililisierungsmittel auf Basis der modifizierten Stärken in der Menge von 5,800 bis 40,000 Gewichtsteile, Natriumalginat in der Menge von 0,200 bis 13,000 Gewichtsteile, Zitronensäure in der Menge von 0,029 bis 5,900 Gewichtsteile, Beta-Carotin in der Menge von 0,001 bis 2,000 Gewichtsteile und Ethylvanillin in der Menge von 0,005 bis 8,080 Gewichtsteile. 2. The curd cheese for baking, characterized in that it consists of fragrance, taste and stabilizing substances as a previously prepared dry mass, which are associated with the non-ripening curd cheese and with water in accordance with the following ratio, namely: of 4, 5 to 8 parts dry matter: from 8 to 12.5 curd cheese, non-ripening: from 3 to 9 parts water. The dry matter consists of: sugar in the amount of 20,000 to 80,700 parts by weight, whey powder in the amount of 2,000 to 17,300 parts by weight, stabilizing agent based on the modified starches in the amount of 5,800 to 40,000 parts by weight, sodium alginate in the amount of 0,200 to 13,000 parts by weight , Citric acid in the amount of 0.029 to 5.900 parts by weight, beta-carotene in the amount of 0.001 to 2.000 parts by weight and ethyl vanillin in the amount of 0.005 to 8.080 parts by weight.
3. Die Herstellungsart der Quarkmasse zum Überbacken nach dem 1. Patentanspruch, dadurch gekennzeichnet, daß zu der fertigen Quarkmasse man Trocken-, Kandis- und/oder Frischobst und/oder Nüsse hinzufügen kann, dabei z.B. trockene Zitronenschale und/oder trockene Apfelsinenschale und/oder Pfirsiche und/oder Erdbeeren und/oder Apfelsinen und/oder Blaubeeren und/oder Rosinen und/oder Mandeln und/oder Duftstoffe und/oder Geschmacksstoffe.3. The method of making curd cheese for gratinating according to claim 1, characterized in that dry, rock candy and / or fresh fruit and / or nuts can be added to the finished curd cheese mass, e.g. dry lemon peel and / or dry orange peel and / or peaches and / or strawberries and / or orange and / or blueberries and / or raisins and / or almonds and / or fragrances and / or flavorings.
4. Die Quarkmasse zum Überbacken nach dem 2. Patentanspruch, dadurch gekennzeichnet, daß sie Trocken-, Kandis- und/oder Frischobst und/oder Nüsse, dabei z.B. trockene Zitronenschale und/oder trockene Apfelsinenschale und/oder Pfirsiche und/oder Erdbeeren und/oder Apfelsinen und/oder Blaubeeren und/oder Rosinen und/oder Mandeln und/oder Duftstoffe und/oder Geschmacksstoffe enthält. 4. The curd cheese for gratinating according to claim 2, characterized in that it contains dry, candy and / or fresh fruit and / or nuts, e.g. Contains dry lemon peel and / or dry orange peel and / or peaches and / or strawberries and / or orange and / or blueberries and / or raisins and / or almonds and / or fragrances and / or flavorings.
PCT/PL2004/000006 2003-02-24 2004-02-03 Method for producing curd for baking, and curd for baking WO2004073410A1 (en)

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CN100415104C (en) * 2005-06-10 2008-09-03 黑龙江省完达山乳业股份有限公司 A quark and preparation method thereof

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Publication number Priority date Publication date Assignee Title
DE3005866A1 (en) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Ready-to-bake curd mixt. for cheese-cake prepn. - contg. fresh cottage cheese and cheese, fresh eggs, sugar, starch mixt. and flavouring
WO1993019613A1 (en) * 1992-04-02 1993-10-14 Mars, Inc. Gelling system as a fat substitute
EP1036501A2 (en) * 1999-03-15 2000-09-20 Kraft Foods, Inc. Low moisture cheesecake product
US6299916B1 (en) * 1999-03-15 2001-10-09 Kraft Foods, Inc. Shelf-stable bar with crust and filling
WO2002096210A1 (en) * 2001-05-29 2002-12-05 H.J. Heinz Frozen & Chilled Foods Limited Food product

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3005866A1 (en) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Ready-to-bake curd mixt. for cheese-cake prepn. - contg. fresh cottage cheese and cheese, fresh eggs, sugar, starch mixt. and flavouring
WO1993019613A1 (en) * 1992-04-02 1993-10-14 Mars, Inc. Gelling system as a fat substitute
EP1036501A2 (en) * 1999-03-15 2000-09-20 Kraft Foods, Inc. Low moisture cheesecake product
US6299916B1 (en) * 1999-03-15 2001-10-09 Kraft Foods, Inc. Shelf-stable bar with crust and filling
WO2002096210A1 (en) * 2001-05-29 2002-12-05 H.J. Heinz Frozen & Chilled Foods Limited Food product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100415104C (en) * 2005-06-10 2008-09-03 黑龙江省完达山乳业股份有限公司 A quark and preparation method thereof

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