CN-122004309-A - Food preparation

Abstract

A spreadable food preparation is proposed comprising (a) a fresh cheese component and (b) a fruit preparation, wherein components (a) and (b) are juxtaposed in a container such that they occupy contiguous three-dimensional areas that are not intermixed.

Inventors

• Marina Squamack
• MICHAEL HAHN

Assignees

• DMK德意志牛奶股份有限公司

Dates

Publication Date

20260512

Application Date

20160127

Priority Date

20150127

Claims (10)

1. 1. A quark substrate obtainable by a) subjecting raw milk to a heat treatment and isolating cream to obtain an unoccupied quark substrate, b) subjecting the mixture thus obtained to a heat treatment until denaturation occurs, c) mixing the denatured product with a starter culture and chymosin, and optionally d) adjusting the quark substrate obtained after fermentation to a defined dry matter content and protein content, wherein the starter culture used is (i) a first mixture of five microbial species consisting of (i-1) Streptococcus thermophilus (Streptococcus thermophilus), (i-2) Leuconostoc mesenteroides (Leuconostoc species), (i-3) Lactobacillus subspecies diacetyl mutant (Lactococcus lactis subsp lactis biovar diacetylactis), (i-4) Lactobacillus subsp (Lactococcus lactis subsp lactis) and (i-5) Lactobacillus lactis subsp (Lactococcus lactis subsp cremoris), and (ii) a second mixture of (ii-1) Streptococcus thermophilus (Streptococcus thermophilus) and (ii) Lactobacillus subsp 4225).
2. 2. The quark substrate of claim 1 having a Brookfield viscosity at 20 ℃ ranging from about 1000 to 8000 mPas.
3. 3. The quark substrate according to claim 1 or 2, characterized in that the post-treatment is performed by inputting a defined amount of shear energy to the quark substrate.
4. 4. A quark substrate according to claim 3, characterized in that said shear energy is introduced by means of at least one rotor-stator mixer.
5. 5. A spreadable food preparation comprising (a) a fresh cheese component comprising a quark substrate according to at least one of claims 1 to 4, and (b) a fruit preparation, wherein components (a) and (b) are present side by side in a container such that they occupy contiguous three-dimensional areas that are not mixed.
6. 6. The formulation according to claim 5, wherein components (a) and (b) are present in layers.
7. 7. The formulation of claim 5, wherein components (a) and (b) form a vortex pattern in the container.
8. 8. The formulation according to claim 5, wherein components (a) and (b) are each present as separate bundles in a container.
9. 9. Formulation according to any one of claims 5 to 8, characterized in that it contains jam, fruit spread, fruit jam or fruit jelly as component (b).
10. 10. Formulation according to any one of claims 5 to 8, characterized in that it contains components (a) and (b) in a weight ratio of about 80:20 to about 50:50.

Description

Food preparation The application is a divisional application of the application patent application with the application number 201610054846.2, the application date 2016, 01 and 27, and the application name DMK Deutsche Sammlung von Mikroot Co., ltd. Technical Field The present invention is in the field of dairy products and relates to a spreadable food preparation based on fresh cheese and fruit. Prior Art Fresh cheese and fruit preparations, particularly edible quarks (Quark) and jams, are the most popular breading spreads in the eu country to date. The use of these products together is particularly popular, where fresh cheese is typically first spread and fruit preparations are spread thereon. For this purpose, two different products are required and applied individually, so that a metering tool, i.e. a knife or spoon, is also required for each product, preventing the individual products from contaminating one another. In this so-called "instant food" era, all steps have been made more simplified in the food industry to the typical consumer needs. When one wants to use two products together, why are two products to be purchased? one of them is a product, which is a product, in this product the two components are placed spatially separated and the other is a mixed product made from fresh cheese and fruit preparation. Such "2 in 1" products have not been marketed so far, as no progress has been made if the two ingredients must be applied to the bread one after the other. Such blended products do not meet either the aesthetic requirements of the market or the taste requirements. From EP 1348340 B1 (NESTLE) a dairy preparation is known which likewise contains a fruit substrate as a second component. Such products are prepared by coextrusion in which the individual components are placed in separate areas, without touching each other. In this way only this or another component may be applied. The object of the present invention is therefore to provide a spreadable preparation which contains not only fresh cheese but also fruit, wherein the two components can be removed from a container or package and used as a bread spread, wherein no mixing takes place in the container, so that the two components still taste as separate components. Another object of the invention is to select the components preferably such that they do not impair their organoleptic properties with respect to one another. Especially including viscosity changes of fresh cheese ingredients due to reaction with fruit acid and taste changes due to penetration of the fruit flavor of the fruit preparation into the product due to leakage of the fruit preparation. Disclosure of Invention The subject of the invention is a spreadable food preparation comprising (A) Fresh cheese component and fresh cheese (B) A fruit preparation, in the form of a fruit preparation, Wherein components (a) and (b) are juxtaposed in the container such that they occupy contiguous three-dimensional regions that are not intermixed. It has surprisingly been found that the task of the present invention is fully solved when the two components are filled into containers or packages in such a way that they constitute a contiguous three-dimensional area, i.e. are present side by side as separate components. Components (a) and (b) may form respective contiguous three-dimensional regions in which they are in a container Layering exists; Forming a vortex shape, or Each exists as a separate beam. It has proven to be particularly advantageous if the components are either formed in a vortex shape or are present as separate bundles. By vortex shape is meant that the component expands into a spiral shape that extends in the plane and thickness of the container without interruption. The bundles correspond to bundles known from other food products which are filled into tubes and which likewise contain two components with different colors or flavors. The invention therefore also includes a spreadable food preparation comprising (A) Fresh cheese component and fresh cheese (B) A fruit preparation, in the form of a fruit preparation, It is thus produced by filling the two components into a container by means of a suitable method, which is described in detail below, such that the components either form a vortex or are each present as a separate bundle. Container In the present invention, containers are understood to mean packages of various shapes and materials suitable for packaging food products, in particular creamy products, such as the formulations according to the invention, so that they can be delivered to the end consumer. The containers are typically, although not critical to the invention, bowls or basins having a volume of 50 to 500ml, preferably 100 to 250ml, closed after filling with a film or foil and optionally a lid, and then palletized or palletized to the retail market. The container may be opaque, but preferably transparent, so that the consumer can see an attractive pattern-eith