WO2004073410A1 - Procede de fabrication de fromage blanc de cuisson et fromage blanc de cuisson - Google Patents

Procede de fabrication de fromage blanc de cuisson et fromage blanc de cuisson 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
Authority
WO
WIPO (PCT)
Prior art keywords
parts
weight
amount
dry
curd
Prior art date
Application number
PCT/PL2004/000006
Other languages
German (de)
English (en)
Inventor
Karol Kwiatecki
Original Assignee
Karol Kwiatecki
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 Karol Kwiatecki filed Critical Karol Kwiatecki
Publication of WO2004073410A1 publication Critical patent/WO2004073410A1/fr

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
    • 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.

Landscapes

  • 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

L'invention concerne un procédé de fabrication de fromage blanc de cuisson et le fromage blanc de cuisson ainsi obtenu, exempt d'additifs et de modifications ultérieurs. Ledit fromage blanc est composé de fromage blanc non affiné, d'eau et de la matière sèche contenant essentiellement du sucre, de la poudre de petit-lait, de l'acide citrique, ainsi que des stabilisateurs à base d'amidon modifié et d'alginate de sodium.
PCT/PL2004/000006 2003-02-24 2004-02-03 Procede de fabrication de fromage blanc de cuisson et fromage blanc de cuisson WO2004073410A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PL358873A PL222802B1 (pl) 2003-02-24 2003-02-24 Sposób wytwarzania masy twarogowej do zapiekania oraz masa twarogowa do zapiekania
PLP.358873 2003-02-24

Publications (1)

Publication Number Publication Date
WO2004073410A1 true WO2004073410A1 (fr) 2004-09-02

Family

ID=32906744

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PL2004/000006 WO2004073410A1 (fr) 2003-02-24 2004-02-03 Procede de fabrication de fromage blanc de cuisson et fromage blanc de cuisson

Country Status (2)

Country Link
PL (1) PL222802B1 (fr)
WO (1) WO2004073410A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100415104C (zh) * 2005-06-10 2008-09-03 黑龙江省完达山乳业股份有限公司 一种夸克及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3005866A1 (de) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Verfahren zum herstellen einer backfertigen quarkmischung fuer kaesekuchen
WO1993019613A1 (fr) * 1992-04-02 1993-10-14 Mars, Inc. Systeme de gelification servant de succedane de matiere grasse
EP1036501A2 (fr) * 1999-03-15 2000-09-20 Kraft Foods, Inc. Gâteau au fromage à faible taux d'humidité
US6299916B1 (en) * 1999-03-15 2001-10-09 Kraft Foods, Inc. Shelf-stable bar with crust and filling
WO2002096210A1 (fr) * 2001-05-29 2002-12-05 H.J. Heinz Frozen & Chilled Foods Limited Produit alimentaire

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3005866A1 (de) * 1980-02-16 1981-08-27 Milchwerke Regensburg Eg, 8400 Regensburg Verfahren zum herstellen einer backfertigen quarkmischung fuer kaesekuchen
WO1993019613A1 (fr) * 1992-04-02 1993-10-14 Mars, Inc. Systeme de gelification servant de succedane de matiere grasse
EP1036501A2 (fr) * 1999-03-15 2000-09-20 Kraft Foods, Inc. Gâteau au fromage à faible taux d'humidité
US6299916B1 (en) * 1999-03-15 2001-10-09 Kraft Foods, Inc. Shelf-stable bar with crust and filling
WO2002096210A1 (fr) * 2001-05-29 2002-12-05 H.J. Heinz Frozen & Chilled Foods Limited Produit alimentaire

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100415104C (zh) * 2005-06-10 2008-09-03 黑龙江省完达山乳业股份有限公司 一种夸克及其制备方法

Also Published As

Publication number Publication date
PL222802B1 (pl) 2016-09-30
PL358873A1 (en) 2004-09-06

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