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Patent Searching and Data


Title:
YOGHURT-BASED COTTAGE CHEESE DESSERT PRODUCT
Document Type and Number:
WIPO Patent Application WO/2007/122434
Kind Code:
A1
Abstract:
Yoghurt-based cottage cheese dessert product containing yoghurt, cottage cheese, stabilizing material, sugar, when required fruit jam, fruit bits and/or other flavouring ingredients, it contains 40-90 % of yoghurt, 10-60 % cottage cheese or 10-50 % of yoghurt, 50-90 % cottage cheese and 1-5 % of stabilizing material, 1-10 % of sugar or 1 % of the combination of salt and spices.

Inventors:
BEDNARIK JURAJ (SK)
HAVASIOVA MARIA (SK)
Application Number:
PCT/HU2007/000034
Publication Date:
November 01, 2007
Filing Date:
April 20, 2007
Export Citation:
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Assignee:
FRIESLAND HUNGARIA ZRT (HU)
BEDNARIK JURAJ (SK)
HAVASIOVA MARIA (SK)
International Classes:
A23C9/13; A23C9/137; A23C19/076
Domestic Patent References:
WO1998042202A11998-10-01
Foreign References:
US4200661A1980-04-29
DE102005058694A12007-06-14
EP0018761A11980-11-12
DE3727680A11988-03-03
EP1593309A12005-11-09
GB2032241A1980-05-08
Other References:
"Zaziki", 22 December 2005 (2005-12-22), XP002446976, Retrieved from the Internet [retrieved on 20070816]
P. ZIMMERMANN: "Quark-Joghurt-Dip", 24 August 2004 (2004-08-24), XP002446977, Retrieved from the Internet [retrieved on 20070816]
Attorney, Agent or Firm:
TAMÁSNÉ, Bándy (Badacsonyi 2/B, Budapest, HU)
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Claims:
Claims

1. Yoghurt-based cottage cheese dessert product containing yoghurt, cottage cheese, stabilizing material, sugar, when required fruit jam, fruit bits and/or other flavouring ingredients characterized in that it comprises 40-90% of yoghurt, 10-60% cottage cheese or 10- 50%of yoghurt, 50-90% cottage cheese and 1-5% of stabilizing material, 1-10% of sugar or 1% of the combination of salt and spices.

2. The product as defined in claim 1 characterized in that the stabilizing material is modified starch, gelatine and/or pectin.

3. The product as defined in claim 1 characterized in that it contains 5-30% of fruit pulp or flavouring material.

Description:

Yoghurt-based cottage cheese dessert product

The invention relates to a yoghurt-based cottage cheese product.

It is common knowledge that there is an ever-increasing demand for desserts made of dairy products with .a view to establishing a healthy diet from early childhood. Among the milk and dairy products to be consumed fresh, goods made of sour milk, particularly those made of cottage cheese, flavouring material, fruit and fruit pulp are more and more sought after. Sour milk and milk products of a wide range of flavours - e.g. yoghurt- are known to be made not only in Hungary but all through Europe. Particularly widespread are the plain or flavoured yoghurt drinks, "fruit-flavoured" yoghurt. Such products have gained popularity in a wide spectrum of the consumers.

The production process of the ingredients such as milk, cottage cheese,, cream and sour milk products is described in full details in the technical book " Tejipari kezikδnyv" ("Manual of Diary products, Mez.gazd. Kiadό 1981.) Further, the French patent No.2.450.566 and the DE 24 12915 explain the manufacturing process of yoghurt-based drinks and that of aseptic flavoured yoghurt respectively.

This study relates to a yoghurt-based product of unique consistency, long shelf life and high nutritional value through a simple and cheap technology.

Contrary to common practice the primary material, i.e. 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.

Unlike the above mentioned processes and common practice, 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.

For the purpose of the invention, the yoghurt and the rough cottage cheese is produced as known, then the curd is added to the yoghurt in the required proportion. As distinct from known processes, 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 invention will be demonstrated with the following examples without restriction of the scope of protection:

Example 1.

The creamy yoghurt known in itself is carefully mixed with the curd of low fat content also known in itself and further additives.

The percentages are related to the mass of the dessert.

Creamy yoghurt: 64 mass %

Curd: 14 mass %

Fruit Pulp: 20 mass%

Sugar: 1 mass %

Stabilizer: 1 mass %

The required pH value is regulated by using citric acid. After thorough mixing the cream , 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.

Example 2.

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.

Due to its higher content of protein and more solid consistency, the product is recommended for wide-range consumption.