DE3324821A1 - Bread spread based on sour cream - Google Patents

Abstract

The present invention relates to a process for the production of spreadable sour milk products, which is characterised in that a fermented cream, possibly with the milk dry matter content increased by 1-2%, after a ripening and crystallisation time is mechanically treated so that fat agglomeration occurs and a creamy, spreadable consistency arises. The initial cream is homogenised at 50-70 DEG C at a pressure of at least 60 bar and is thermally treated - preferably to 112 DEG C - and is then cooled to a fermentation temperature of approximately 20 DEG C. The fermentation is carried out in this case using a mesophilic multiple strain culture, preferably in a sterile tank, to a pH below 4.8.

Description

Title: Spread on sour cream

Base Sour cream products, especially creme fraiche, are enjoying growing popularity.

The main use of these proven products is in the cold and warm dishes to enhance sauces, salads, dishes and desserts.

The pure creme fralche is less suitable for use as a spread suitable because the coating properties are unfavorable due to the low viscosity are.

Guided by the idea of a sour cream based spread to develop that is easy to spread and has excellent taste properties as well as is nutritionally valuable, a product was found that all these properties united in itself.

This sour cream spread is made from a cream with preferably 30% fat, the starch, gelatin and other suitable hydrocolloids can be mixed.

The starting raw materials are at approx. 50 - 70 "C with a pressure> 60 bar and then heated, preferably at 1120C.

After recooling the cream to approx. 20 ° C, ensure a mesophilic multi-strain culture for lowering the pH to C pH 4.8. The fermentation takes place preferably in a sterile tank over a period of about 12-13 hours. instead of shortened in the event of artificial acidification (e.g. by lactic acid) the coagulation of the cream accordingly.

Then the fermented cream can contain germs or germs Herbal preparations are dosed and mixed in.

The mixture then present, e.g. the cream and herbs mixture, becomes cooled down to a temperature of <10 ° C (preferably approx. 4 ° C).

At this temperature there is a crystallization phase of at least 4 hours.

After this physical ripening, the mixture, e.g.

the cream-herb mixture, in a low-pressure homogenizer - type Mondo-Mix - mechanically processed in such a way that a strong fat agglomeration occurs with a significant increase in viscosity.

The mixture, e.g., the cream and herb mixture, is then preferred aseptically filled.

The product filled in cups is spicy, creamy, slightly sour / aromatic and easy to spread over a wide temperature range.

Under aseptic manufacturing conditions or when using preservatives A shelf life of at least 5 weeks can be achieved within the refrigerator.

Recipe examples in%: Cream with 30% fat content 80 - 90% skimmed milk powder 0.70 - 1.00% starch 0.60 - 1.00% gelatine and / or hydrocolloids 0.20 - 0.50% mesophilic multi-strain lactic acid culture 2 , 00 - 3.50% a) for garden herbs (flavor): - garden herbs preparation - 6.00 - 10.00% b) for onion flavor: - onion preparation - 6.00 - 10.00 90 c) for Pepper flavor: - Pepper preparation - 6.00 - 10.00% Product description for spread on a creme fralche basis Appearance: creamy, smooth, visible herbal additions Taste: creamy, mild / sour, spicy Consistency: spreadable, creamy, smooth, free from syneresis Viscosity: 100,000-140,000 cps measured with Brookfield RVT, spindle D, 10 rpm, 10 ° C. Fat content: preferably 27-30% target DM: approx. 37-40% pH value: approx. 4.4-4.0 Germ count: free of yeast and mold. Process flow chart for the production of spreads Creme-fraiche-Basis 1. Starting cream 30% + skimmed milk powder + starch + gelatine 2. Heating to approx. 110OC 3. Cooling to maturation temperature 4. Maturation tank (30% + 2 culture) pH 4.5 - 4.0 5. Herbal dosage 6. Cooling to approx. 4 ° C 7. Fat crystallization and maturation tanks 8. Low-pressure homogenization, eg in the Mondo Mix system 9. Filling

Claims (9)

Claims 1. Process for the production of spreadable sour milk products, characterized in that one by lactic acid bacteria cultures or organic Acid-soured cream, also increasing the dry milk mass by 1 - 2% a maturation and crystallization time treated in this way by mechanical processing that it comes to a fat agglomeration, and a creamy, spreadable Consistency arises. 2. Process for the production of spreadable sour milk products, according to claim 1, characterized in that the starting cream at 50 - 70 "C with a pressure of at least 60 bar and homogenized thermally - preferably up to 1120C -treated and then the product to a fermentation temperature is cooled down from approx. 200C. 3. Process for the production of spreadable sour milk products, according to claim 1 and 2, characterized in that the fermentation with a mesophilic Outer stock culture, preferably in a sterile tank, to a pH value below 4.8 he follows. 4. Process for the production of spreadable sour milk products, according to claim 1, characterized in that the cream for the purpose of stabilization starch, Gelatin and / or hydrocolloids are added. 5. Process for the production of spreadable sour milk products, according to the preceding claims, characterized in that in the fermented Cream, spice or herb preparations are mixed in. 6. Process for the production of spreadable sour milk products, according to the preceding claims, characterized in that a fat crystallization and maturation after fermentation takes place at temperatures below 100C. 7. Process for the production of spreadable sour milk product sen, according to the preceding claims, characterized in that the machining the sour cream preparation takes place in a low-pressure homogenizer. 8. Process for the production of spreadable sour milk products, according to the preceding claims, characterized in that the processing so is controlled that there is a strong fat agglomeration, but not one Phase reversal with syneresis comes. 9. Spreadable sour milk product, characterized in that it consists of 80 - 90% cream with at least 30% fat content, 0.70 - 1.00% skimmed milk powder, 0.60 - 1.00% starch, 0.20 - 0.50% gelatin and / or hydrocolloids, 2.00 - 3.50 % mesophilic multi-strain lactic acid culture and 6.00-10.00% taste-determining Spice ingredients.