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Quark based fat mixture comprising plant oil and a process for producing it

A technology of fat mixture and edible vegetable oil, which is applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat composition, etc., and can solve problems such as rough texture

Inactive Publication Date: 2016-11-30
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In most cases, the aforementioned proteins provide emulsification to produce high viscosity emulsions, however, during storage the emulsions often become pasty and result in a rough texture

Method used

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  • Quark based fat mixture comprising plant oil and a process for producing it

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0121] Manufacturing of Quark Cheese

[0122] 1000 L of the solution, comprising milk raw material and having a protein content of 3.7 wt%, was pasteurized at a temperature of 87°C and homogenized for 7 minutes.

[0123] After pasteurization, the solution was cooled to a temperature of about 29° C., using a plate heat exchanger in the cooling.

[0124] Acidulant (starter culture) and lactase are added to the cooled solution. During a period of 15 hours to 20 hours, the pH of the acidification and lactose hydrolysis solution was lowered to a level of about 4.5 to provide a curd mixture. Then stir in the curd mixture.

[0125] The curd mixture was further processed into quark cheese as follows: the curd mixture was pasteurized on a plate heat exchanger at a temperature of 63°C. After heat pasteurization, the curd mixture was cooled to 43°C and sieved. Subsequently, the curd mixture was subjected to separation in which the quark cheese mass was separated from the solution by ...

Embodiment 2

[0127] Manufacture of acidified milk base

Embodiment 21

[0129] 40% by weight of skim milk and 60% by weight of ultrafiltered milk (ultrafiltered milk concentrate) were mixed. The mixture was then pasteurized at 85°C for 3-4 minutes. The milk base was cooled to 30° C., and 0.1 wt % of starter culture (YO MIX (Danisco Yogurt Strain)) was added. The blend was mixed for 10 minutes and fermented at 35-45°C for about 5.5-6 hours or until the pH was about 4.9. The acidified milk base was mixed and cooled to a temperature of 13°C.

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PUM

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Abstract

The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt% of quark, and 5-40 wt% of milk base are mixed to obtain a quark blend, in the second step 9-62 wt% of at least one edible plant oil, is added to 38-91 wt% of the quark blend, followed by mixing to obtain the fat mixture. The invention also relates to a fat mixture obtainable by said process and to uses of said fat mixture in food products.

Description

technical field [0001] The present invention relates to a fat mixture, in particular to an emulsion comprising a milk-derived component (milk-derived component) and an oil, and to a method for producing said fat mixture. The fat mixtures are suitable as food products (food products), such as, inter alia, sauces, sauces, toppings, glazes, puddings, gravies, sauces and the like. Background technique [0002] Typically, sauces, sauces, toppings, glazes, puddings, gravies, etc. contain eggs or egg ingredients to emulsify the oil or fat contained in the product and to obtain a stable product. Usually, various additives for improving the performance of the product are also included in the product. Eggs have excellent functional properties and are therefore widely used especially in foods requiring emulsions. [0003] For example, mayonnaise-type products (typically comprising 60 to 85 wt% oil) contain egg yolks or whole eggs for emulsifying the oil and for obtaining a stable pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/076A23C19/093A23D7/005
CPCA23C19/076A23C19/093A23D7/0053A23C23/00A23D7/00A23D7/005A23D7/02
Inventor 伊洛娜·科克里茨·佩尔基奥
Owner VALIO LTD
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