Quark matrix with improved taste characteristics (I)

Abstract

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.

Claims

1. A quark matrix having improved taste characteristics, obtained by the combination of the following order of processing steps: (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk thus obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the second permeate P2 to an electrodialysis step practically completely removing monovalent and divalent ions to obtain a salt-depleted diluate D1, wherein said step (c) is the sole demineralization step occurring in said processing, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product thus obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product thus obtained by the addition of starter cultures and rennet, and (h) adjusting the fermentation product thus obtained to defined dry matter and protein contents, wherein the quark matrix thus obtained has a sodium content of below 50 ppm, 15-20% by weight dry matter content and 10-15% by weight protein content, both reduced sodium content and mineral content together with improved sensory taste properties being less bitter, less grainy, more fresh, more creamy and softer.

2. A process for the production of a low-mineral quark matrix, comprising the combination of the following order of steps: (a) producing a skimmed milk by heat treatment of raw milk, and separation of the cream; (b) subjecting the skimmed milk thus obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 thus obtained to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the second permeate P2 thus obtained to an electrodialysis step practically completely removing monovalent and divalent ions to obtain a salt-depleted diluate D1, wherein said step (c) is the sole demineralization step occurring in said processing, (e) combining the diluate D1 with the retentate R1, (f) heat treating the combination product thus obtained until denaturation sets in, (g) fermenting the denaturation product thus obtained by adding starter cultures and rennet, (h) adjusting the fermentation product to defined dry matter and protein contents, and (i) obtaining a quark matrix with a sodium content of below 50 ppm, 15-20% by weight dry matter content and 10-15% by weight protein content, both reduced sodium content and mineral content together with improved sensory taste properties being less bitter, less grainy, more fresh, more creamy and softer.

3. The process of claim 2, wherein microfiltration is performed using membranes having a cut-off of 0.1 to 0.2 m.

4. The process of claim 2, wherein ultrafiltration is performed using membranes having a cut-off of 1,000 to 50,000 Dalton.

5. The process of claim 2, wherein microfiltration and/or ultrafiltration is performed using spiral coil modules and/or plate and frame modules.

6. The process of claim 2, wherein reverse osmosis is performed using semi-permeable membranes having a cut-off of 0 to 1,000 Dalton.

7. The process of claim 2, wherein microfiltration and/or ultrafiltration and/or reverse osmosis is performed at a temperature within the range of 10 to 55 C.

8. The process of claim 2, wherein the diluate of electrolysis is subsequently treated using a cation exchanger.

9. The process of claim 2, wherein the combination product of the diluate D1 and the retentate R1 is subjected to a heat treatment step of 85 to 90 C. for a period of 5 to 10 min, denaturing the same in the process.

10. The process of claim 2, wherein cultures and rennet are added to the denaturation product at 25 to 35 C.

11. The process of claim 2, wherein cultures are used which are at least one of the two following mixtures 1 or 2: Mixture 1 (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and Mixture 2 (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris.

12. The process of claim 2, wherein the fermentation product is adjusted by adding a portion of the cream fraction from step (a).

13. A food product, containing the quark matrix of claim 1.

Description

EXAMPLES

Comparison Example V1

(1) 4,000 kg skimmed milk were treated at 88 C. for 6 min, denaturing the products obtained. Lactic acid bacteria according to mixture (i) and rennet were added to the matrix, which was allowed to ripen at 30 C. for about 18 h and subsequently stirred. Subsequently, the fermentation product was placed into a centrifuge, separating ca. 3.2 kg acid whey as a liquid component. The remaining quark matrix (ca. 800 kg) was adjusted to a fat content of 40% by weight in the dry matter and a protein content of 12% by weight by adding cream.

Comparison Example V2 (Analogous to EP 2796051 A1)

(2) 4,000 kg skimmed milk were subjected to an ultrafiltration step using a spiral coil membrane (cut-off 25,000 Dalton) at 20 C. The high-protein retentate was separated, and the permeate was subjected to a nanofiltration step using a spiral coil membrane at 20 C. (cut-off 500 Dalton). Sodium salts and potassium salts were separated along with the permeate. Subsequently, the retentate was treated by adding an aqueous calcium chloride solution that had been adjusted to pH=6 using NaOH, precipitating the phosphates as calcium phosphate. The permeate such obtained was combined with the high-protein retentate from the first step, it was treated at 88 C. for 6 min, denaturing the proteins contained therein. Lactic acid bacteria according to mixture (i) and rennet were added to the matrix, which was stirred at 30 C. for about 2 h. Subsequently, the fermentation product was placed into a centrifuge, separating the acid whey as a liquid component. The remaining quark matrix was adjusted to a fat content of 40% by weight in the dry matter and a protein content of 12% by weight by adding cream.

Example 1

(3) 4,000 kg skimmed milk were subjected to a microfiltration step using a ceramic membrane at 20 C. The first high-protein retentate was separated, and the permeate was subjected to an ultrafiltration step using a spiral coil membrane at 20 C. (cut-off 25,000 Dalton). The second (bitter) high-protein retentate was separated and processed separately. The permeate was subjected to an electrodialysis step at 20 C. with a subsequent cation exchanger treatment.

(4) The diluate such obtained was combined with the high-protein retentate from the first step, it was treated at 88 C. for 6 min, denaturing the proteins contained therein. Lactic acid bacteria according to mixture (i) and rennet were added to the matrix, which was stirred at 30 C. for about 2 h. Subsequently, the fermentation product was placed into a centrifuge, separating the acid whey as a liquid component. The remaining quark matrix was adjusted to a fat content of 40% by weight in the dry matter and a protein content of 12% by weight by adding cream.

(5) Tasting

(6) The quark matrices were stored in a refrigerator at 10 C. for 24 hours, subsequently allowed to adapt to environment temperature for 5 minutes, and were then evaluated by 5 assessors for their taste and sensory properties, wherein the scale ranged from (1)=weakly present to (5)=very pronounced. In addition, the sodium content of the products was determined. The results are summarised in Table 1. The average values of the tasting are indicated. Example 1 is according to the invention, examples V1 and V2 are for comparison purposes.

(7) TABLE-US-00001 TABLE 1 Results of the tasting V1 V2 1 Taste evaluation bitter 4.0 2.5 1.0 grainy 4.0 2.5 1.0 fresh 2.0 4.0 4.0 Sensory evaluation creamy 2.5 4.0 4.0 soft 2.5 4.0 4.0 Sodium content Not determined 145 42 [ppm]

(8) In comparison with the closest state of the art, the product according to the invention is not only characterised in that it has a sodium content that is reduced by more than %, but it is also perceived to be less bitter and less grainy during the tasting, and tends to be more fresh and more creamy.

(9) In the following, the processes according to examples 1 as well as V1 and V2 are schematically explained in FIG. 1. Here, the abbreviations have the following meaning: T=Heat treatment (denaturation) FM=Fermentation SP=Separation ST=Standardisation UF=Ultrafiltration NF=Nanofiltration MF=Microfiltration DM=Demineralisation MX=Mixing ED=Electrodialysis