DE3324821C2 - Sour cream based spread - Google Patents

Sour cream based spread

Info

Publication number
DE3324821C2
DE3324821C2 DE19833324821 DE3324821A DE3324821C2 DE 3324821 C2 DE3324821 C2 DE 3324821C2 DE 19833324821 DE19833324821 DE 19833324821 DE 3324821 A DE3324821 A DE 3324821A DE 3324821 C2 DE3324821 C2 DE 3324821C2
Authority
DE
Germany
Prior art keywords
cream
mixture
fat
herb
sour
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
Application number
DE19833324821
Other languages
German (de)
Other versions
DE3324821A1 (en
Inventor
Johannes Holt
Hans-Dieter 3079 Uchte 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
FA DR AUGUST OETKER 4800 BIELEFELD DE
Fa Dr August Oetker 4800 Bielefeld
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 FA DR AUGUST OETKER 4800 BIELEFELD DE, Fa Dr August Oetker 4800 Bielefeld filed Critical FA DR AUGUST OETKER 4800 BIELEFELD DE
Priority to DE19833324821 priority Critical patent/DE3324821C2/en
Publication of DE3324821A1 publication Critical patent/DE3324821A1/en
Application granted granted Critical
Publication of DE3324821C2 publication Critical patent/DE3324821C2/en
Expired legal-status Critical Current

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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A23C13/165—Making sour cream by chemical or physical means only
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/104—Water-continuous butterlike spreads; spreads from cream prepared without phase inversion

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

Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, das dadurch gekennzeichnet ist, daß eine gesäuerte Sahne, auch unter Erhöhung der Milchtrockenmasse um 1-2%, nach einer Reifungs- und Kristallisationszeit durch mechanische Bearbeitung so behandelt wird, daß es zu einer Fettagglomerierung kommt und eine cremige, streichfähige Konsistenz entsteht. Die Ausgangssahne wird bei 50-70°C mit einem Druck von mindestens 60 bar homogenisiert und thermisch - vorzugsweise bis 112°C - behandelt und anschließend auf eine Fermentationstemperatur von ca. 20°C abgekühlt. Die Fermentation erfolgt dabei mit einer mesophilen Mehrstammkultur, vorzugsweise in einem Steriltank, bis zu einem pH-Wert unter 4,8.The present invention relates to a process for the production of spreadable sour milk products, which is characterized in that a sour cream, also with an increase in the milk dry matter by 1-2%, after a maturation and crystallization time is treated by mechanical processing so that it becomes a Fat agglomeration occurs and a creamy, spreadable consistency is created. The starting cream is homogenized at 50-70 ° C with a pressure of at least 60 bar and treated thermally - preferably up to 112 ° C - and then cooled to a fermentation temperature of approx. 20 ° C. The fermentation takes place with a mesophilic multi-strain culture, preferably in a sterile tank, down to a pH value below 4.8.

Description

4040

Sauerrahmprodukte, insbesondere Creme fraiche, erfreuen sich wachsender Beliebtheit.Sour cream products, especially creme fraiche, are enjoying growing popularity.

Die Hauptverwendung dieser bewährten Produkte liegt in der kalten und warmen Küche zur Verfeinerung von Soßen, Salaien, Gerichten und Desserts.The main use of these proven products is in cold and hot cooking for refinement of sauces, salaien, dishes and desserts.

Für die Verwendung als Brotaufstrich ist die reine Creme fraiche weniger geeignet, da die Streicheigenschaften wegen der zu niedrigen Viskosität ungünstig sind.The pure creme fraiche is less suitable for use as a spread because of its spreading properties are unfavorable because of the low viscosity.

Geleitet von dem Gedanken, einen Brotaufstrich auf Sauerrahmbasis zu entwickeln, der eine gute Streichfähigkeit und hervorragende geschmackliche Eigenschaften hat sowie ernährungsphysiologisch wertvoll ist, wurde ein Produkt gefunden, das all diese Eigenschaften in sich vereinigt.Guided by the idea of developing a sour cream-based spread that is easy to spread and has excellent taste properties and is nutritionally valuable found a product that combines all of these properties.

Hergestellt wird dieser Sauerrahm-Brotaufstrich aus einer Sahne mit vorzugsweise 30% Fett, der Stärke, Gelatine und sonstige geeignete Hydrokolloide beigemischt werden können.This sour cream spread is made from a cream with preferably 30% fat, the starch, Gelatin and other suitable hydrocolloids can be added.

Die Ausgangsrohstoffe werden bei ca. 50—7O0C mit einem Druck >60 bar homogenisiert und anschließend, vorzugsweise bei 112"C, thermisiert. Nach einer anschließenden Rückkühlung der Sahne auf ca. 2O0C sorgt eine mesophile Mehrstammkultur für eine pH-Absenkung auf < pH 4,8. Die Fermentation findet Vorzugsweise in einem Steriltank über eine Zeitspanne von etwa 12—18 Std. statt. Bei einer möglichen künstlichen Säuerung (z. B. durch Milchsäure) verkürzt sich dieThe starting raw materials are homogenized bar at about 50-7O 0 C with a pressure of> 60, and then preferably at 112 "C, to thermal treatment. After a subsequent recooling of the cream to about 2O 0 C a mesophilic More stock culture ensures lowering of pH for a to <pH 4.8 The fermentation preferably takes place in a sterile tank over a period of about 12-18 hours

Rezepturbeispiele in %:Recipe examples in%: 80-90%80-90% Sahne mit 30% FettgehaltCream with 30% fat content 0,70-1,000.70-1.00 MagermilchpulverSkimmed milk powder 0,60-1,000.60-1.00 Stärkestrength Gelatinegelatin 0,20-0,500.20-0.50 und/oder Hydrokolloideand / or hydrocolloids mesophile Mehrstamm-multi-stemmed mesophilic 2,00-3,502.00-3.50 MilchsäuerungskulturLactic acid culture a) für Gartenkräutera) for garden herbs (Geschmacksrichtung)(Flavor) — Gartenkräuter-- garden herbs 6,00-10,006.00-10.00 Zubereitung —Preparation - b) für Geschmacksrichtungb) for flavor Zwiebel:Onion: 6,00-10,006.00-10.00 — Zwiebel-Zubereitung —- Onion preparation - c) für Geschmacksrichtungc) for flavor Pfeffer:Pepper: 6.00-10,006.00-10.00 — Pfeffer-Zubereitung —- Pepper preparation -

ProduktbeschreibungProduct description

für »Brotaufstrich auf Creme-fraicht-Basis«for "cream-fraicht-based spread"

Aussehen:Appearance:

sahnig, glatt, sichtbare Kräuterbeimischungen
Geschmack:Creamy, smooth, visible herbal additions
Taste:

sahnig, mild/säuerlich, würzig
Konsistenz:creamy, mild / sour, spicy
Consistency:

streichfähig, cremig, glatt, synäresefrei
Viskosität:spreadable, creamy, smooth, syneresis-free
Viscosity:

100 000-140 000 cps gemessen mit Brookfield100,000-140,000 cps measured with Brookfield

RVT, Spindel D, 10 UpM, 10° C
Fettgehalt:RVT, spindle D, 10 rpm, 10 ° C
Fat content:

vorzugsweise 27—30%
Soll-TM:preferably 27-30%
Target TM:

ca. 37-40%
pH-Wert:approx. 37-40%
PH value:

ca. 4,4—4,0 Keimzahlen:approx. 4.4-4.0 germ count:

frei von Hefen und Schimmelfree from yeast and mold

Hierzu 1 Blatt Zeichnungen1 sheet of drawings

Claims (5)

Patentansprüche:Patent claims: 1. Verfahren zur Herstellung von streichfähigen Sauermilcherzeugnissen, wobei eine Sahne mit vorzugsweise 30% Fett, deren fettfreie Milchtrockenmasse um 1 bis 2% erhöht worden ist, thermisiert, mit Hilfe von Milchsäurebakterienkulturen oder mit organischen Säuren gesäuert, abgekühlt und bei weniger als 100C mindestens 4 Stunden gelagert wird, dadurch gekennzeichnet, daß die Ausgangsmischung bei 50 bis 700C mit einem Druck von größer als 60 bar homogenisiert, nach dem Thermisieren auf einen pH-Wert von kleiner als 4,8 gesäuert und nach der Kühllagerung in einem Niederdruckhomogenisator behandelt wird, wobei die Bearbeitung so gesteuert wird, daß as zu einer starken Fettagglomerierung, jedoch nicht zu einer Phasenumkehr oder Synärese kommt1. A process for the production of spreadable sour milk products, wherein a cream with preferably 30% fat, the fat-free milk dry matter of which has been increased by 1 to 2%, thermised, acidified with the help of lactic acid bacterial cultures or with organic acids, cooled and at less than 10 ° C is stored for at least 4 hours, characterized in that the starting mixture is homogenized at 50 to 70 0 C with a pressure of greater than 60 bar, acidified to a pH value of less than 4.8 after thermizing and in a low-pressure homogenizer after cold storage is treated, the processing being controlled so that a strong fat agglomeration occurs, but not a phase inversion or syneresis 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß die Säuerung bei 20° C mit Hilfe einer mesophilen Mehrstamm-Kultur erfolgt.2. The method according to claim 1, characterized in that the acidification at 20 ° C using a mesophilic multi-stem culture takes place. 3. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß der Sahne Stärke, Gelatine und/oder Hydrokolloide zugemischt werden.3. The method according to claim 1, characterized in that the cream starch, gelatin and / or Hydrocolloids are added. 4. Verfahren nach den vorhergehenden Ansprüchen, dadurch gekennzeichnet, daß in die fermentierte Sahne Gewürz- oder Kräuterzubereitungen eingemischt werden.4. The method according to the preceding claims, characterized in that in the fermented Cream, spice or herb preparations are mixed in. 5. Verfahren nach Anspruch 1 mit 4, dadurch gekennzeichnet, daß 80 bis 90% Sahne mit mindestens 30%igem Fettgehalt, 0,70 bis 1,0% Magermilchpulver, 0,60 bis 1,0% Stärke, 0,20 bis 0,50% Gelatine und/oder Hydrokolloide, 2,0 bis 3,50% mesophiler Mehrstamm-Milchsäuerungskulturen und 6,0 bis 10,0% geschmacksbestimmende Gewürzzutaten eingesetzt werden.5. The method according to claim 1 to 4, characterized in that 80 to 90% cream with at least 30% fat content, 0.70 to 1.0% skimmed milk powder, 0.60 to 1.0% starch, 0.20 to 0.50% gelatin and / or hydrocolloids, 2.0 to 3.50% multi-stemmed mesophilic lactic acid cultures, and 6.0 to 10.0% flavor-determining spice ingredients are used. Dicklegung der Sahne entsprechend.Coagulate the cream accordingly. Anschließend können der fermentierten Sahne entkeimte Kräuter oder Kräuterzubereitungen zudosiert und eingemischt werden.Then germinated herbs or herbal preparations can be added to the fermented cream and get mixed up. Die dann vorliegende Mischung, z. B. die Sahne-Kräuter-Mischung, wird in an sich bekannter Weise (s. DE-PS 20 33 386) auf eine Temperatur <10°C (vorzugsweise ca. 4° C) heruntergekühlt und bei dieser Temperatur eine Art Kristallisationsphase von mindestens vier Stunden unterworfen.The mixture then present, e.g. B. the cream and herb mixture, is in a manner known per se (see DE-PS 20 33 386) to a temperature <10 ° C (preferably approx. 4 ° C) and at this temperature a kind of crystallization phase of at least subjected to four hours. Nach dieser physikalischen Reifung wird die Mischung, z. B. die Sahne-Kräuter-Mischung, in einem Niederdruck-Homogenisator — Typ Mondo-Mix — dergestalt mechanisch bearbeitet, daß eine starke Fettagglomerierung mit deutlicher Viskositätserhöhung eintritt. After this physical ripening, the mixture, e.g. B. the cream and herb mixture in one Low-pressure homogenizer - type Mondo-Mix - mechanically processed in such a way that a strong fat agglomeration occurs with a significant increase in viscosity. Die Mischung, z. B. die Sahne-Kräuter-Mischung, wird anschließend vorzugsweise aseptisch abgefülltThe mixture, e.g. B. the cream-herb mixture is then preferably filled aseptically Das in Bechern abgefüllte Produkt ist würzig, sahnig, leicht säuerlich/aromatisch und in einem breiten Temperaturbereich gut streichfähig.The product filled in cups is spicy, creamy, slightly sour / aromatic and in a wide temperature range easy to spread. Unter aseptischen Herstellbedingungen oder bei Verwendung von Konservierungsstoffen sind Haltbarkeiten bis mindestens 5 Wochen innerhalb der Kühlung erreichbar.Under aseptic manufacturing conditions or when using preservatives, shelf lives are Can be reached within the cooling for at least 5 weeks.
DE19833324821 1983-07-09 1983-07-09 Sour cream based spread Expired DE3324821C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19833324821 DE3324821C2 (en) 1983-07-09 1983-07-09 Sour cream based spread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19833324821 DE3324821C2 (en) 1983-07-09 1983-07-09 Sour cream based spread

Publications (2)

Publication Number Publication Date
DE3324821A1 DE3324821A1 (en) 1985-01-17
DE3324821C2 true DE3324821C2 (en) 1986-06-12

Family

ID=6203586

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19833324821 Expired DE3324821C2 (en) 1983-07-09 1983-07-09 Sour cream based spread

Country Status (1)

Country Link
DE (1) DE3324821C2 (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2007945A6 (en) * 1987-07-31 1989-07-01 Sitia Yomo Spa A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it
EP0805629B1 (en) * 1995-01-12 1999-04-21 HAMA Foodservice GesmbH Food product
US5916608A (en) * 1995-07-27 1999-06-29 Van Den Bergh Foods Company, Division Of Conopco, Inc. Dairy based spread and process of making
CA2227870C (en) * 1995-07-27 2002-09-03 Unilever Plc Dairy based spread
DE19528936B4 (en) * 1995-08-07 2006-06-01 Dr. August Oetker Nahrungsmittel Kg Process for the preparation of cream cheese and cream cheese preparations
DE19547866C1 (en) * 1995-12-21 1997-04-30 Westfalia Separator Ag Making low-fat spread of increased stability comprising milk products and optionally sunflower oil
CA2326889A1 (en) * 1998-04-03 1999-10-14 Unilever Plc Acidified butter like spread
DE19927444A1 (en) * 1999-06-16 2000-12-21 Oetker Nahrungsmittel Spread, consisting essentially of creme fraiche and butter, and process for its manufacture
HU226354B1 (en) * 2000-06-01 2008-09-29 Magyar Tejgazdasagi Kiserleti Butter cream with live floka and process for its production

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH506952A (en) * 1969-07-21 1971-05-15 Nestle Sa Process for manufacturing a lactic food of butyrous nature

Also Published As

Publication number Publication date
DE3324821A1 (en) 1985-01-17

Similar Documents

Publication Publication Date Title
DE60010940T2 (en) Process for adding whey protein to cheese
DE2726969A1 (en) LOW CALORIES PRODUCT OF THE MAJONAISE AND DRESSING TYPE AND THE PROCESS FOR THEIR PRODUCTION
EP0923303B1 (en) Process for producing cheese, curd and yoghourt products from soya beans
DE4032698A1 (en) MUSHROOM ON MILK BASE, ITS MANUFACTURE AND USE
DE3005060A1 (en) METHOD FOR PRODUCING FOODSTUFFS CONTAINING BIFIDOBACTERIES AND BEVERAGES
DE3324821C2 (en) Sour cream based spread
DE69730507T2 (en) PIZZA CHEESE
EP0018604A1 (en) Process for preparing a preserved foodstuff
DE2323107C2 (en) Quark
DE3404474A1 (en) METHOD FOR PRODUCING A MULTIPLE FERMENTED DAIRY PRODUCT
EP3326469A1 (en) Food products containing a modified waxy cassava starch
EP2839748B1 (en) Ground mass for curd cheese with improved taste properties II
DE19528936B4 (en) Process for the preparation of cream cheese and cream cheese preparations
DE1692338A1 (en) Method of making sour cream
DE2319457C3 (en) Process for the production of a culture concentrate for acidic foods
DE60002836T2 (en) FOOD PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
DE3822082A1 (en) FRESH, CREAMY AND SPREADABLE FOOD SPECIALTY, CONTAINING LIVING MILK FERMENT, AND THE METHOD FOR THE PRODUCTION THEREOF
DE69923286T2 (en) Liquid, sterilized food preparation for the production of heat-gelling products and process for their preparation
DE2033386C3 (en) Process for making a buttery milk product
DE19615369A1 (en) Sour tasting foamy milk prod. with extended shelf life which can be flavoured
CN109619200A (en) A kind of preparation method and products thereof of potato chips type processed cheese
DE2725731C2 (en) Process for the manufacture of a milk-based foodstuff
DE2129853A1 (en) Fruit yoghurt prodn - with complex stabiliser
DE2114172C3 (en) Process for making sour milk products
CN116369386A (en) Preparation method of low-fat fermented milk cream, low-fat fermented milk cream and application

Legal Events

Date Code Title Description
OP8 Request for examination as to paragraph 44 patent law
D2 Grant after examination
8363 Opposition against the patent
8365 Fully valid after opposition proceedings
8327 Change in the person/name/address of the patent owner

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