WO2007122434A1 - Produit dessert de fromage “ cottage ” à base de yaourt - Google Patents

Produit dessert de fromage “ cottage ” à base de yaourt Download PDF

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Publication number
WO2007122434A1
WO2007122434A1 PCT/HU2007/000034 HU2007000034W WO2007122434A1 WO 2007122434 A1 WO2007122434 A1 WO 2007122434A1 HU 2007000034 W HU2007000034 W HU 2007000034W WO 2007122434 A1 WO2007122434 A1 WO 2007122434A1
Authority
WO
WIPO (PCT)
Prior art keywords
yoghurt
cottage cheese
sugar
product
fruit
Prior art date
Application number
PCT/HU2007/000034
Other languages
English (en)
Inventor
Juraj BEDNÁRIK
Mária HAVASIOVÁ
Original Assignee
FRIESLAND HUNGÁRIA Zrt.
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 FRIESLAND HUNGÁRIA Zrt. filed Critical FRIESLAND HUNGÁRIA Zrt.
Publication of WO2007122434A1 publication Critical patent/WO2007122434A1/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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances

Definitions

  • the invention relates to a yoghurt-based cottage cheese product.
  • This study relates to a yoghurt-based product of unique consistency, long shelf life and high nutritional value through a simple and cheap technology.
  • milk is not condensed with sugar or any other way, but the milk and cream is pasteurized, homogenized, then ripened with clean culture of lactobacillus. Cheese of low fat content is added, and then it is flavoured with fruit product and finally packaged in tubs.
  • this particular process was developed to produce yoghurt-based desserts of a wide range of flavours using the technology of post-heat-treatment.
  • the sugar, coagulants and hydrocolloids are mixed in through heating.
  • the initial material i.e. the mixture of yoghurt and cottage cheese - each known in itself -, is com- pleted with additives, hydrocolloids, gelatine or pectin and sugar.
  • the product is then, cooled down and packaged.
  • the invention first and foremost aimed to improve the quality of the product by developing a technology to eliminate whey seperation in the finished product using certain stabilizing material and to achieve a longer shelf life applying post-heat-treatment.
  • the invention is based on this concept that if the mixture of cottage cheese, milk, stabilizing material and sugar is post-heat-treated at a temperature of 68-8OC 0 in order to decrease the number of micro-organisms or even eliminate most of them, the shelf life of the finished product can be extended as long as 28 days, the flavour is enhanced while a higher protein content is achieved. . . ' . . . - ,
  • the main purpose of the invention was to extend the shelf life of the finished product to at least 28 days preserving the flavour and consistency of excellent quality with a higher protein content. According to the invention longer shelf life if achieved by post-heat-treating the stabilizing ingredients added to the mixture of yoghurt, cottage cheese and sugar in a closed system at a temperature of 68-8OC 0 for 2-5 minutes.
  • the yoghurt and the rough cottage cheese is produced as known, then the curd is added to the yoghurt in the required proportion.
  • sugar, stabilizing material, modified starch, gelatine and/or pectin is added to the bulk in a container with mixing apparatus to gain a homogeneous mixture of creamy- consistency, yet containing characteristically curd particles/pieces. It is then passed through a heat-exchanger and kept at a temperature of 68-76C° for 2-5 minutes. After this the product is cooled down to a temperature of 23-26C 0 , mixed with flavouring additives, then filled and packaged still at the same temperature.
  • Flavouring additives may include e.g. fruit pulp, caramel, chocolate or spices mixed with the cottage cheese or separately.
  • the percentages are related to the mass of the dessert.
  • Creamy yoghurt 64 mass %
  • the required pH value is regulated by using citric acid.
  • the bulk is post-heat-treated at a temperature of 7O-8OC 0 for 2-5 minutes, then cooled down in a tubular-heat exchanger to a temperature of 23-26C 0 .
  • the mixture thus obtained may be flavoured with 5-30mass% of fruit pulp.
  • the appropriately cooled product and fruit pulp is packaged aseptically in polystyrene cup. As a result a yoghurt-based dessert with characteristically curd bits of a longer shelf life is obtained.
  • the process is as defined in example 1, but instead of sugar 1 mass % of salt or 0,5 mass % salt and other 0,5 mass% flavouring ingredients - e.g. vegetable concentrate - are added to the orod- uct.
  • the greatest benefit of the process according to the invention is that as a result of post-heat- treatment the shelf life is doubled amounting to 28-30 days. Further, through the selection and combination of the flavouring ingredients a great variety of flavours can be obtained. In order to achieve a sweet taste sugar and/or sweetening material may also be used.

Landscapes

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

Abstract

Produit dessert de fromage “ cottage” à base de yaourt contenant du yaourt, du fromage “ cottage”, une substance stabilisante, du sucre, si nécessaire de la confiture de fruits, des morceaux de fruits et/ou d'autres ingrédients de saveur qui contient 40 à 90 % de yaourt, 10 à 60 % de fromage “ cottage ” ou 10 à 50 % de yaourt, 50 à 90 % de fromage “ cottage ” et 1 à 5 % de substance stabilisante, 1 à 10 % de sucre ou 1 % de la combinaison de sel et d'épices.
PCT/HU2007/000034 2006-04-21 2007-04-20 Produit dessert de fromage “ cottage ” à base de yaourt WO2007122434A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HUP0600314 2006-04-21
HU0600314A HUP0600314A2 (en) 2006-04-21 2006-04-21 Curd dessert product based on yogurt

Publications (1)

Publication Number Publication Date
WO2007122434A1 true WO2007122434A1 (fr) 2007-11-01

Family

ID=89986718

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/HU2007/000034 WO2007122434A1 (fr) 2006-04-21 2007-04-20 Produit dessert de fromage “ cottage ” à base de yaourt

Country Status (2)

Country Link
HU (1) HUP0600314A2 (fr)
WO (1) WO2007122434A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010119145A1 (fr) * 2009-04-15 2010-10-21 Delicatessen La Ermita, S. L. Dessert lacté pasteurisé à jus de citron ajouté
CN102578240A (zh) * 2011-01-11 2012-07-18 石家庄君乐宝乳业有限公司 一种凝固型果酱双层未成熟干酪及其制备方法
WO2016181175A3 (fr) * 2015-05-08 2017-04-20 Аттила РАКОСИ Famille de desserts lactés enrobés de sucre glacé, d'articles à la pièce en fromage frais et en yogourt et procédé de leur fabrication

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4200661A (en) * 1976-05-12 1980-04-29 Societe CECA S.A. Gelling compositions for food products
GB2032241A (en) * 1978-09-05 1980-05-08 Kraft Inc Shelf stable dessert product and method for manufacture thereof
EP0018761A1 (fr) * 1979-04-23 1980-11-12 Erik Lundstedt Produit au fromage blanc et son procédé de préparation
DE3727680A1 (de) * 1986-08-19 1988-03-03 Ferrero Ohg Suessware und verfahren zu deren herstellung
WO1998042202A1 (fr) * 1997-03-25 1998-10-01 Hama Foodservice Gmbh Produit laitier
EP1593309A1 (fr) * 2004-05-07 2005-11-09 Friesland Brands B.V. Produit laitier ayant au moins une caractéristique d'un produit laitier composé
DE102005058694A1 (de) * 2005-12-08 2007-06-14 Thomas Schlereth Brausepulver-Mischprodukt und Zwei-Behälter-Verpackung dafür

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4200661A (en) * 1976-05-12 1980-04-29 Societe CECA S.A. Gelling compositions for food products
GB2032241A (en) * 1978-09-05 1980-05-08 Kraft Inc Shelf stable dessert product and method for manufacture thereof
EP0018761A1 (fr) * 1979-04-23 1980-11-12 Erik Lundstedt Produit au fromage blanc et son procédé de préparation
DE3727680A1 (de) * 1986-08-19 1988-03-03 Ferrero Ohg Suessware und verfahren zu deren herstellung
WO1998042202A1 (fr) * 1997-03-25 1998-10-01 Hama Foodservice Gmbh Produit laitier
EP1593309A1 (fr) * 2004-05-07 2005-11-09 Friesland Brands B.V. Produit laitier ayant au moins une caractéristique d'un produit laitier composé
DE102005058694A1 (de) * 2005-12-08 2007-06-14 Thomas Schlereth Brausepulver-Mischprodukt und Zwei-Behälter-Verpackung dafür

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Zaziki", 22 December 2005 (2005-12-22), XP002446976, Retrieved from the Internet <URL:http://web.archive.org/web/20051222105204/http://tsitsanakis.de/Zaziki_Traditionell.htm> [retrieved on 20070816] *
P. ZIMMERMANN: "Quark-Joghurt-Dip", 24 August 2004 (2004-08-24), XP002446977, Retrieved from the Internet <URL:http://web.archive.org/web/20040824050001/http://www.naturkost.de/rezept/kinder/kr0272.htm> [retrieved on 20070816] *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010119145A1 (fr) * 2009-04-15 2010-10-21 Delicatessen La Ermita, S. L. Dessert lacté pasteurisé à jus de citron ajouté
CN102578240A (zh) * 2011-01-11 2012-07-18 石家庄君乐宝乳业有限公司 一种凝固型果酱双层未成熟干酪及其制备方法
WO2016181175A3 (fr) * 2015-05-08 2017-04-20 Аттила РАКОСИ Famille de desserts lactés enrobés de sucre glacé, d'articles à la pièce en fromage frais et en yogourt et procédé de leur fabrication

Also Published As

Publication number Publication date
HU0600314D0 (en) 2006-06-28
HUP0600314A2 (en) 2007-11-28

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