• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A method of making a food product provides a volume (10) of firm yogurt with a fat content of at least 5%. The volume (10) is applied to a perforated surface (110), so that the volume (10) rests on the perforated surface (110) with at least part of its weight. A receiving space is arranged below the perforated surface (110). The volume (10) is then left on the perforated surface (110) until a partial drainage of the volume (10) has taken place with a decrease in mass of at least 5% of the original mass of the volume. A device suitable for carrying out the method comprises a container for holding a volume (10) of firm yoghurt and an element (110) with a perforated surface with a plurality of spaced openings (111), the perforated surface delimiting an interior of the container. The plurality of spaced openings (111) are at least partially delimited by sharp edges, and a maximum dimension of the openings (111) does not exceed 15 mm. The method and the device enable the production of a food product which is significantly creamier than conventional yoghurt with a corresponding fat content and has a significantly less acid taste.
    公开号:CH715306A1
    申请号:CH01066/18
    申请日:2018-09-07
    公开日:2020-03-13
    发明作者:Iseli Paul；Iseli Susanne；Iseli Rolf
    申请人:Iseli Paul；Iseli Susanne；Iseli Rolf；
    IPC主号:
    专利说明:

    Technical field
    The invention relates to a method and an apparatus for producing a food product based on non-stick yogurt.
    State of the art
    Yogurt is a milk product which is made from milk thickened by lactic acid bacteria. Yogurt usually has a sour taste and a viscous to gelatinous consistency. Firm yogurt is usually made by fermentation (or thickening) at least partially in the container in which the product is ultimately sold (e.g. in a plastic or cardboard cup or in a glass). Some additives such as milk powder, gelatin or corn flour are also used. At least in a final phase of the fermentation and after the fermentation has taken place, there is no stirring. In contrast to yogurt, which was stirred regularly during fermentation, stab-proof yogurt has a three-dimensional structure and thus a certain dimensional stability.
    Yogurt is conventionally eaten with a spoon and is available as a so-called. Natural yogurt or with fruit, vegetable, rice, sugar, coffee, chocolate and / or flavoring additives. The use of yogurt to refine liquid foods such as e.g. Salad dressings or for the production of yoghurt-based sauces.
    Various tools are known for the production and processing of yogurt.
    No. 5,356,638 (C.O. Varan) relates to a method and an apparatus for producing yogurt in a small container. For this purpose, milk and a suitable additive are first filled into a beaker, the beaker is then kept in a heated state for 3-4 hours until the mixture has coagulated. A test tube-like tube, which is open at the top, closed at the bottom and provided with a sieve all round, is then inserted into the yoghurt, after which the cup can be closed and delivered. Liquid from the yogurt enters the tube via the sieve-like side walls, so that the yoghurt is dewatered; the liquid can be poured out by tilting the container (including the tube); this process can be repeated if necessary. The drainage results in a product that is thicker and creamier and is suitable, for example, as a snack dip, for salad dressings or for use in other recipes.
    DE 2 500 224 A1 (Toscara Anstalt) relates to a process for the production of curd cheese, yogurt or the like; after thickening, dripping takes place in a container with a perforated bottom and / or side walls in order to separate the serum from the thick milk product or the curd. For this purpose, the use of a cup with a perforated intermediate base to form two chambers is proposed.
    With the aid of these methods and devices, the liquid content of the yogurt can be reduced. The extracted liquid is a so-called «serum», an aqueous, acid-tasting liquid that only contains water-soluble ingredients in milk, but almost no proteins (this is in contrast to the so-called «whey», which is used in cheese or quark production). Dewatering generally results in a product with less flowability, it has a creamier consistency compared to the processed yoghurt.
    The resulting products have certain additional uses due to the changed consistency compared to the starting product, e.g. as a snack dip with a significantly reduced risk of dripping from the dipped product. The liquid reduction achieved is, however, relatively small and the taste has only minor effects, in particular the products continue to have a pronounced sour taste.
    Presentation of the invention
    The object of the invention is therefore to provide the above-mentioned technical field associated methods and devices which enable the production of a food product from yogurt, which has an improved consistency and a reduced sour taste.
    The solution to the problem is defined by the features of claim 1. According to the invention, a method for producing a food product comprises the following steps:<tb> a) <SEP> Providing a volume of firm yogurt with a fat content of at least 5%;<tb> b) <SEP> applying the volume to a perforated surface, so that the volume rests on the perforated surface with at least part of its weight, and wherein a receiving space is arranged below the perforated surface; and<tb> c) <SEP> leaving the volume on the perforated surface until partial drainage of the volume has taken place with a decrease in mass of at least 5% of the original mass of the volume.
    The provision of a puncture-resistant yogurt in this context means that it is provided in the puncture-resistant state and applied to the perforated surface, i.e. with the corresponding three-dimensional structure, which has a certain porosity. Make sure that the structure is not destroyed, e.g. through excessive shaking movements or even mechanical interventions in the three-dimensional volume.
    [0012] The fat content is understood - as is generally the case - to be the mass fraction of fat in the product. The fat content stems in particular from the milk fat contained in the yoghurt. Other fat components, e.g. vegetable fats, can be present and contribute to the fat content.
    The volume of the puncture-resistant yogurt can be applied to the perforated surface after its production (in particular after thickening with creation of the three-dimensional structure), or the thickening takes place already in contact with the perforated surface, in which case the openings of the perforation if necessary, at least in an initial phase, so that the still liquid starting product is retained.
    The volume is at least a part of its weight on the perforated surface during dewatering, preferably at least 50% of the weight of the volume is supported on the perforated surface, particularly preferably the entire weight of the volume is supported on the perforated surface from.
    The receiving space is a free space below the perforated surface which is suitable for receiving liquid passing through the openings in the perforation. The receiving space does not have to be dimensioned in such a way that it can take up all the extracted liquid, the liquid can instead also be derived from the receiving space, e.g. into a tank, or the receiving space is emptied regularly.
    When dewatering, care should be taken to ensure that the volume does not experience any radial forces which impede the outflow of the liquid from higher areas. If necessary, measures must also be taken to avoid sealing or clogging at the contact surface between the volume and the perforated surface.
    The length of time during which the volume must be left on the perforated surface in order to achieve the required drainage depends on various factors, namely the properties of the starting product, the pressure which exists between the yoghurt volume and the perforated surface prevails, the geometry of the perforation and the desired drainage. Dwell times of a few hours to days are typical. A mass decrease of 20-35% is advantageous.
    The inventive method enables quick and effective dewatering of yogurt. It has been shown that the method according to the invention can be used to produce a food product which is significantly creamier than conventional yoghurt with a corresponding fat content and has a significantly less acidic taste. It has taste-enhancing properties, so that additives appear even with a relatively small proportion of taste. It is therefore suitable as an aroma carrier with which the volume of a food can be increased without the food's aroma being “diluted” to the same extent. Its consistency enables it to be used especially in warm kitchens (e.g. for pasta or vegetable sauces), for the production of pastes, as a spread, with herbs as an alternative to herb butter, for creamy desserts or as the basis for ice cream. It can be mixed with jam, honey or fruit, for example. Due to the lower water content, the shelf life is higher than that of the original product. The food product is also more dimensionally stable than the starting product and can be brought into desired shapes, in particular by cutting processes.
    [0019] The yogurt provided preferably has a fat content of at least 7.5%. This enables the production of a product with a particularly advantageous consistency.
    The perforated surface advantageously has a plurality of spaced openings, the openings being at least partially delimited by sharp edges. The sharp edges mean that the volume of firm yogurt is broken up in certain areas due to its own weight at the contact surface with the perforated surface. This enables liquid portions of the yoghurt volume to flow out through the openings in the receiving space, and thus efficient and extensive drainage. This is particularly advantageous if the yoghurt is brought into contact with the perforated surface on its creamy side: when the yoghurt is thick, a corresponding layer is usually formed on the top; If the volume of yoghurt is subsequently plunged and the top surface is brought into contact with the perforated surface, this creamy layer rests on it and can hinder the liquid components from draining away. Through the interaction of the sharp edges with the creamy layer, this is broken up and the drainage can take place.
    The geometry of the edges, in particular those on the surface contacting the yogurt volume, is selected such that, at a given pressure, the local opening of the yogurt is achieved between the contact surface of the yoghurt volume and the contacting surface. For example, sharp edges have a radius of less than 0.5 mm, in particular less than 0.25 mm.
    Alternatively or in addition to the use of sharp edges - especially in the industrial production of the food product - a disruptive layer on the side of the yogurt volume contacting the perforated surface with the aid of a liquid, e.g. Water, washed away through the perforated surface or mechanically scraped off with suitable means.
    [0023] A maximum dimension of the openings preferably does not exceed 15 mm. The maximum dimension is the length of the longest straight line that runs completely within the corresponding opening. In the case of openings which are (at least partially) delimited by deformable elements, the measurement is carried out in the state during dewatering.
    If larger openings are provided, there is a risk that part of the yogurt volume will pass through the opening and be separated from the rest of the volume due to the forces acting on it. The dimensions and the geometry of the openings can be adapted to the starting product to be processed. For example, it may make sense to provide smaller openings for a firm yoghurt with a lower fat content than for those with a higher fat content. The pressure between the volume of the yoghurt and the perforated surface can also be taken into account when dimensioning the openings (smaller openings with higher pressure).
    Within the scope of the method according to the invention, perforated surfaces with different opening geometries, in particular different opening dimensions, can be used in succession. For example, dewatering first takes place on a perforated surface with smaller openings; after a certain time or after a certain dewatering has been achieved, another perforated surface with larger openings is then used. Because of the dewatering that has already taken place, there is no longer any risk of the (partially dewatered) yoghurt volume passing through. In such a process, perforated surfaces with openings of a maximum dimension of more than 15 mm can also be used in later steps.
    Even with certain starting materials or when choosing a low pressure, openings can be used, the maximum dimension of which is greater than 15 mm. The lower limit for the maximum dimension of the openings is usually a value of approx. 2-3 mm. In the case of smaller openings, it is generally difficult to break up the yogurt locally and to adequately remove liquid.
    A suitable device for producing a food product and which is suitable for carrying out the method according to the invention accordingly comprises<tb> a) <SEP> a container to hold a volume of firm yogurt;<tb> b) <SEP> an element with a perforated surface with a plurality of spaced openings, the perforated surface delimiting an interior of the container,<tb> wherein the plurality of spaced openings are at least partially delimited by sharp edges and a maximum dimension of the openings does not exceed 15 mm.
    Such a device enables reliable and efficient production of the food product. In principle, however, the method according to the invention can also be carried out with different types of devices.
    In preferred embodiments of the invention, the openings are partially delimited by tabs. In the present case, a tab is understood to mean a flat portion of material which has a certain deformability and which is partially held along its circumference by an element which is stationary with respect to the deformation and is partially free, in particular it has a coherent holding section and a coherent free section along its entire circumference . The holding section acts as a hinge for the movement of the tab and forms a kind of pivot axis (although the tab can also deform further in a free section in front of the holding section). The tab can be formed in one piece with the element that forms the perforated surface, or in a separate flat element that is placed, for example, on the element with the perforations.
    The tabs are advantageously resiliently mounted. This means that they oppose a certain spring force to forces that act perpendicular to the perforated surface, and when the force decreases, they return to their original geometry, for example a flat shape, parallel to the perforated surface. Devices with resiliently mounted tabs can easily be used several times, with the same initial geometry being used again each time they are used. In the non-deformed position, the tabs act as closure elements for the perforations and sufficiently open the corresponding openings for dewatering. By changing the geometry due to the deformation of the tabs, breaking open on the underside of the yogurt volume is favored. For example, a kind of cutting process takes place along sharp edges of the openings of the perforation.
    Devices without tabs can also be used, for example those with closure elements for the openings in the perforated surface, which can be moved laterally or in a direction perpendicular to the surface.
    In a preferred embodiment, the element with the perforated surface comprises a dimensionally stable plate with the perforations forming openings and a flexible surface element mounted on the dimensionally stable plate, the flexible surface element forming the tabs and an arrangement of the tabs on the arrangement of the openings is matched in the dimensionally stable plate. The material properties of the tabs and the dimensionally stable plate can thus be optimized independently of one another, and both the dimensionally stable plate and the flexible surface element can be cleaned in a simple manner. Such elements can also be trained inexpensively. The dimensionally stable plate is made of metal, e.g. stainless steel or aluminum, or made of a suitable plastic. The flexible surface element consists, for example, of a silicone material.
    In a preferred variant, the perforated surface is formed in a bottom of the container, for perforation the perforated surface lies on a cover surface, and for the partial drainage, the perforated surface is lifted off the cover surface. As a result, the openings in the perforated surface can easily be released for dewatering, while they are closed for thickening by lying on the cover surface, so that the still liquid milk mass is prevented from flowing away and thus a loss of mass. This variant ensures that a pressure between the contact surface of the yoghurt volume and the perforated surface on the entire contact surface is essentially the same.
    This variant can be carried out both with devices that have tabs and with those without tabs. In the case of devices with tabs, their underside lie on the cover surface, so that the openings are not released and a possible loss of mass is minimized. In the case of devices without tabs, the seal is made directly by the cover surface. In order to enable the underside of the yoghurt volume to be broken open after the openings have been opened, additional measures may have to be taken in this case, for example by temporarily increasing the pressure between the contact surface of the yoghurt volume and the perforated surface.
    In alternative advantageous exemplary embodiments, lifting does not necessarily take place, but the openings in the perforated surface are released in a different way. For example, the perforated surface can be formed by a comb-like structure, the slits being practically closed in a first configuration for thickening and can be opened by a symmetrical or asymmetrical pulling apart to start the drainage. In another variant, two elements with mutually corresponding openings and closure elements are arranged parallel to one another, and the openings can be released by a relative movement in the common plane.
    Preferably, the container is accommodated in an outer container, with the dimensionally stable plate resting on a bottom of the outer container in a first position for thickening and the container being raised relative to the outer container in a second position for dewatering, so that between the bottom of the outer container and the dimensionally stable plate, a receiving space is formed. A device for producing the food product can thus be constructed in a simple manner, this structure also being suitable for large-scale use, since on the one hand corresponding containers with large dimensions can be formed (or are readily available commercially) and on the other Others only need simple movement processes that can be automated easily.
    In certain embodiments, the perforated surface has a slope of 20-60 ° during dewatering. The slope is measured between a horizontal plane and the perforated surface. It has been shown that such an inclined arrangement can contribute to rapid and reliable drainage of the yoghurt volume.
    [0038] Alternatively, the perforated surface is horizontal when dewatering.
    In a preferred embodiment of the method, the volume is thickened and the volume is left for partial dewatering in the same container. This means that the firm yoghurt volume does not have to be redistributed for dewatering. Accordingly, there is no risk that the structure of the volume will be damaged or destroyed. Two variants are generally possible:<tb> a) <SEP> The yogurt volume is in constant contact with the perforated surface, and the openings of the perforated surface are released for dewatering (e.g. by lifting the container from a cover surface as described above); and<tb> b) <SEP> the yoghurt volume is first brought into contact with the perforated surface for dewatering, but it remains in the same container.
    In one embodiment of the method according to variant b), the volume is provided in a cup, the perforated surface is formed in a lid of the cup, and the cup is overturned to apply the volume to the perforated surface. “Falling” is understood to mean a rotation of the cup about an axis perpendicular to the axial cup axis of symmetry by at least 120 °.
    [0041] The same container can be used in a simple manner for thickening and dewatering. It is not necessary to release the openings in the perforated surface because the yoghurt mass is not in contact with the perforated surface during thickening and there is also no risk of the still liquid mass passing through the openings in the perforation. For hygienic reasons - especially if the mug with firm yoghurt is available in the market before dewatering - it may be necessary to close the perforated surface from the outside, for example with a peel-off film.
    The cup advantageously has a conical geometry, its cross section expanding towards the lid. This makes falling easier and prevents the yoghurt volume from experiencing radial forces through the cup wall after the fall, which would hinder the outflow of water, in particular from the higher areas of the volume.
    [0043] Advantageously, before leaving the volume, a space is vented between a bottom of the cup and a bottom surface of the volume facing the bottom. By balancing the pressure with the outside space, it is ensured that the firm yoghurt volume settles on the perforated surface and does not stick to the bottom of the cup. Different elements or measures can be used for ventilation, for example a wedge element with ventilation channel, which is pushed sideways along the cup wall to the bottom or a ventilation opening that can be produced in the cup base.
    From the following detailed description and the entirety of the claims, further advantageous embodiments and combinations of features of the invention result.
    Brief description of the drawings
    [0045] The drawings used to explain the exemplary embodiment show:<tb> Fig. 1A <SEP> A vertical cross section through a cup for the production of the food product according to the invention, before dewatering;<tb> Fig. 1B <SEP> a detail from FIG. 1A;<tb> Fig. 1C <SEP> a top view of the lid of the cup;<tb> Fig. 2A <SEP> a cross section in a vertical plane of symmetry of the cup and a support and collecting device during dewatering;<tb> Fig. 2B <SEP> a detail from FIG. 2A;<tb> Fig. 2C <SEP> a vertical cross section through the cup and the support and collection device in a further plane;<tb> Fig. 3A <SEP> a vertical cross section through a second embodiment of a device for the production of the food product according to the invention, before dewatering;<tb> Fig. 3B <SEP> shows a detail from FIG. 3A;<tb> Fig. 4A <SEP> a vertical cross section through the device during dewatering;<tb> Fig. 4B <SEP> shows a detail from FIG. 4A; and<tb> Fig. 5 <SEP> is a top view of a portion of the bottom of the inner container.<tb> In principle, the same parts are provided with the same reference symbols in the figures.
    Ways of Carrying Out the Invention
    1A shows a vertical cross section through a cup for the inventive production of the food product before dewatering. The cup 100 is frustoconical and made in a manner known per se from polypropylene. The diameter of the cup is 105 mm at the bottom and 125 mm at the lid, the cup height is 120 mm. The result is a capacity of approx. 1.25 l. The cup 100 is closed by a removable and re-attachable cover 110, which is also made of polypropylene. The material thickness is approximately 0.4 mm. A thin cover film 120 is sealed on the outside of the cover. The details of the removable and re-attachable cover 110 are not shown in the schematic illustration according to FIG. 1A - corresponding solutions are known, for example clip or screw covers. Such lids advantageously have guarantee elements, so that the user can see whether the container has already been opened or not. Such guarantee elements are also known and need not be discussed in detail here.
    FIG. 1B shows a detail from FIG. 1A (dash-dotted circle), from which the arrangement and structure of the cover 110 and the cover film 120 can be better seen. The cover 110 has continuous slots 111, 112 which, in the exemplary embodiment shown, are arranged symmetrically in a V-shape on the cover surface, cf. 1C. Specifically, the cover 110 has an outer ring with eight V-shaped slots 111, which are arranged in a circle-symmetrical manner with respect to the center of the cover, the tips, which are enclosed by two legs each, pointing radially outward. Furthermore, the lid 110 has an inner ring with four V-shaped slots 112, which are smaller in size than the outer slots 111, but are also arranged symmetrically to the lid center and with their tips pointing radially outward. Because of the cover film 120, the cover 110 closes off the interior of the cup from the environment despite the slots 111, 112.
    In the cup 100 puncture-free yogurt 10 with a milk fat content of 10% is included. This does not completely fill the cup 100, there is a free space between the cover 110 and the upper surface of the stab-proof yoghurt 10. The stubborn yogurt has already been filled in the cup 100 at least in part. The yogurt 10 has a geometry corresponding to the cup shape with a certain dimensional stability. Because of its weight, the volume of the sturdy yogurt 10 is pressed against the bottom of the cup with the cup upright.
    The puncture-resistant yogurt 10 can be consumed in the usual manner by removing the lid 110 from the cup 100 and removing the yogurt 10 through the opening that is created.
    Optionally, the puncture-resistant yogurt 10 can also be processed further by being dewatered. This drainage takes place in the context of the first exemplary embodiment, in particular by the end user. For this purpose, the cover 110 is first removed and the cover film 120 is removed from the cover, so that the slots 111, 112 are also exposed to the outside. Next, a vent wedge 130 is inserted along the wall of the cup 100 with its thin end ahead until that thin end contacts the bottom of the cup 100. The wedge is designed so that it forms a ventilation channel from the upper surface of the yogurt 10 to the bottom of the cup.
    The lid 110 is then replaced and fixed to the cup 100. The cup 100 is then pivoted about a horizontal axis by approximately 135 °, so that the lid 1.10 with the exposed slots 111, 112 is directed obliquely downward. The cup 100 is then placed with this orientation on a support and collecting device 140. In the present case, the support and collection device 140 consists of a cup 141, which has the same geometry as the cup 100, but is laterally provided with two opposite V-shaped cutouts, so that the cup is supported essentially at three support points. The corresponding situation results from FIG. 2A, which shows a cross section in a vertical plane of symmetry of the cup and from which a first of the support points between the upper edge of the cup 141 of the support and collecting device 140 and the outer surface of the wall of the cup 100 emerges , and from FIG. 2C, a vertical cross section through the cup 100 and the support and collecting device 140 in a further plane, where another of the support points between the boundary of one of the V-shaped cutouts and the wall of the cup 100 is shown. The third of the support points is symmetrically opposite the second support point.
    When the cup 100 is pivoted (“falling”) or shortly thereafter, the following occurs:<tb> 1. <SEP> The volume of the yogurt 10 slants downward due to the force of gravity in the cup, towards the inside of the lid 110. The ventilation with the help of the ventilation wedge ensures that this movement is not prevented by a vacuum or a vacuum between the cup bottom and the yoghurt volume, but rather a pressure equalization to the outside space takes place. The yogurt often does not slip until a few seconds to minutes after the cup 100 is tilted.<tb> 2. <SEP> Due to its own weight, the yoghurt mass presses the tabs formed by the V-shaped slots 111, 112 outwards, so that the situation shown in FIG. 2B results. The tabs are essentially bent outwards along a line through the connecting line 113 of the free ends of the slots 111, 112 and also have an additional curvature outwards in the direction of their tip. The resulting opening has a width of approximately 2 mm in a direction perpendicular to the main surface of the cover 110.<tb> 3. <SEP> Due to the sharp edges in the lid 110, along the slots 111, 112, the mass of the yogurt 10 is broken open, so that liquid 20 contained in the yogurt 10 can flow out through the openings that have now formed (arrow 21 ). The liquid 20 (“serum”) is collected in the cup 141 of the support and collection device 140.
    The arrangement now remains in this configuration for a certain time. It has been shown that with a drainage time of approximately 15-20 hours, a decrease in the total mass of approximately 15-30% can be achieved.
    The product obtained can further be stored in the cup 100 or removed from it. It is even easier to fall on a flat surface than the original product and has an improved consistency in many ways. Likewise, there is a greatly reduced taste impression in terms of taste.
    It has been shown that the product, in addition to the uses already mentioned above, is ideally suited for the preparation of ice cream. Without the use of binders and emulsifiers, a product can be produced which, with a lower fat content, has similar enjoyment properties to ice cream. In this way, you can use a commercially available ice cream machine to produce high-quality ice cream from non-stick yogurt with 10% milk fat and a 25-35% drainage rate according to the invention. By adding sweeteners (e.g. powdered sugar or honey) and flavoring ingredients (e.g. fruits, spices, flavorings, etc.), the ice cream product can be varied as desired.
    As a support and collection device 140, the same cup can be used as the one in which the sturdy yogurt is sold or made available. A cup that has already been used can thus be recycled. Only the V-shaped incisions need to be made. For this purpose, the cup can have separation lines already prepared, or the location of the cuts to be made is already shown. Once an empty cup is available, the end user does not need any additional equipment in addition to the ventilation wedge in order to be able to carry out the method according to the invention. The ventilation wedge can also be made from the side wall of a cup. An appropriately shaped section is then inserted into the cup along the side wall with the convex side facing inward. This results in a ventilation channel between the concave inside and the cup side wall.
    In order to facilitate the manufacture of the required supporting and collecting device and / or the ventilation wedge, the cup can have predetermined breaking points or predetermined cutting lines.
    3A shows a vertical cross section through a second embodiment of a device for the production of the food product according to the invention, before dewatering. In this or similar form, the device 200 is also suitable for the industrial or automated production of the food product. In this case, it is packed ready for consumption and delivered to the customers.
    The device comprises an outer container 210. In the exemplary embodiment shown, it has a rectangular base area, its side walls stand vertically on the container bottom. The dimensions of the container are, for example, 600 × 400 × 320 mm (L × W × H), but larger (or smaller) containers can also be used without further notice.
    [0060] An inner container 220 is accommodated in the outer container 210. The shape of the inner container 220 corresponds to the shape of the outer container 210, but the dimensions are somewhat reduced so that the inner container 220 fits into the outer container 210. Spacers 231, 232 are arranged between the inner and outer containers 210, 220. A mat 240 made of silicone is arranged on the bottom of the inner container 220. A volume of stab-proof yogurt 10 is received in the inner container 220. This volume has already been expanded in the configuration of the device 200 shown. The volume rests with its underside on the mat 240, its side surfaces are supported by the side walls of the inner container 220.
    [0061] FIG. 3B shows a detail from FIG. 3A. It can be seen from this that a row of through-going square openings 221 are recessed in the bottom of the inner container 220. The side length of the squares is 10 mm. The configuration of these openings 221 in a partial region of the base is shown in FIG. 5. With these openings 221, tabs 241 interact, which are formed in the mat 240 from silicone. Each tab 241 is defined by a U-shaped cutout, the size and position of the tabs 241 being selected such that each of the tabs 241 can interact with one of the openings 221. The thickness of the mat 240 is slightly greater than the thickness of the bottom of the inner container 220. In the situation shown in FIGS. 3A, 3B, the tabs 241 are pressed downward from the yoghurt volume into the openings 221 until they are on the bottom support the outer container 210. Due to the geometry and the thickness ratios of the tabs 241 and the bottom of the inner container 220, however, there is a seal between the interior of the inner container 220 and the outer container 210.
    During thickening, the spacers 231, 232 prevent milk or partially thickened milk from getting into the space between the inner container 220 and the outer container 210. They can also be pulled out easily after thickening, so that a negative pressure formed between inner container 220, spacer 231, 232 or outer container 210 can be compensated for. Without spacers 231, 232, there is a risk that a negative pressure is formed between the outer container 210 and the inner container 220, which makes it difficult or even impossible for the containers to be released from one another.
    After thickening and removal of the spacers 231, 232, the inner container 220 together with mat 240 and yogurt 10 can thus be lifted vertically. These components are now fixed in the raised position. In the exemplary embodiment shown, two bolts 251, 252 are guided through corresponding openings in the side walls of the inner container 220 and are supported on the edge of the outer container 210. The resulting situation is shown in Figure 4A. Of course, other types of locking are also possible.
    FIG. 4B shows a detail from FIG. 4A, the result in the area of the tabs 241 and the openings 221. Because the tabs 241 are no longer supported by the bottom of the outer container and because the silicone material of the mat 240 is relatively soft , tabs 241 are pushed further into openings 221 due to the weight of the yogurt volume. At the same time, this leads to a break-up of the mass of the yogurt 10, so that liquid 20 contained in the yogurt 10 can flow out through the openings which have now formed (arrow 22). The liquid 20 (“serum”) is collected in the outer container 210.
    The invention is not limited to the illustrated embodiments. In particular, the geometry and dimensions of the containers and perforated elements used can be varied in many ways.
    The openings of the perforated surface do not have to be V-shaped or square, but instead can be designed, for example, as simple slots, as round openings or with another shape. The perforated surface does not necessarily have to be even. For example, it can have raised structures, e.g. in pyramid shape, the perforations being, for example, slit-like and formed in the valleys of the raised structures.
    Likewise, the perforated surface can be formed by a comb-like structure, the slits being practically closed in a first configuration for the thickening and opening by a symmetrical or asymmetrical pulling apart to start the drainage.
    The device for collecting the leaked serum can have a scale so that the serum volume or the degree of drainage achieved can be read off in a simple manner.
    In summary, it can be stated that the invention provides methods and devices which make it possible to produce a food product from yoghurt which has an improved consistency and a reduced sour taste.
    权利要求:
    Claims (17)
    [1]
    1. A method of making a food product comprising the following stepsa) providing a volume of firm yogurt with a fat content of at least 5%;b) applying the volume to a perforated surface so that the volume rests at least part of its weight on the perforated surface, and wherein a receiving space is arranged below the perforated surface; andc) leaving the volume on the perforated surface until a partial drainage of the volume has taken place with a decrease in mass of at least 5% of the original mass of the volume.
    [2]
    2. The method according to claim 1, characterized in that the perforated surface has a plurality of spaced openings, the openings being at least partially delimited by sharp edges.
    [3]
    3. The method according to claim 2, characterized in that a maximum dimension of the openings does not exceed 15 mm.
    [4]
    4. The method according to claim 2 or 3, characterized in that the openings are partially delimited by tabs.
    [5]
    5. The method according to claim 4, characterized in that the tabs are resiliently mounted.
    [6]
    6. The method according to any one of claims 1 to 5, characterized in that the perforated surface has an inclination of 20-60 ° during dewatering.
    [7]
    7. The method according to any one of claims 1 to 6, characterized in that the yogurt provided has a fat content of at least 7.5%.
    [8]
    8. The method according to any one of claims 1 to 7, characterized in that a thickening of the volume and leaving the volume for partial dewatering takes place in the same container.
    [9]
    9. The method according to claim 8, characterized in that the perforated surface is formed in a bottom of the container, that for perforation the perforated surface rests on a cover surface and that the perforated surface is lifted off the cover surface for the partial drainage.
    [10]
    10. The method according to any one of claims 1 to 8, characterized in that the volume is provided in a cup, that the perforated surface is formed in a lid of the cup and that the volume is dropped onto the perforated surface of the cup.
    [11]
    11. The method according to claim 10, characterized in that before leaving the volume, a space is vented between a bottom of the cup and a bottom surface of the volume facing the bottom.
    [12]
    12. Food product that can be produced by the process according to one of claims 1 to 11.
    [13]
    13. A device for producing a food product comprisinga) a container to hold a volume of firm yogurt;b) an element with a perforated surface with a plurality of spaced openings, the perforated surface delimiting an interior of the container,wherein the plurality of spaced openings are at least partially delimited by sharp edges and a maximum dimension of the openings does not exceed 15 mm.
    [14]
    14. The apparatus according to claim 13, characterized in that the openings are partially limited by tabs.
    [15]
    15. The apparatus according to claim 14, characterized in that the tabs are resiliently mounted.
    [16]
    16. The apparatus according to claim 15, characterized in that the element with the perforated surface comprises a dimensionally stable plate with the perforations forming openings and a flexible surface element mounted on the dimensionally stable plate, the flexible surface element forming the tabs and an arrangement of the tabs the arrangement of the openings in the dimensionally stable plate is coordinated.
    [17]
    17. The apparatus according to claim 16, characterized in that the container is accommodated in an outer container, wherein the dimensionally stable plate rests on a bottom of the outer container in a first position for thickening and the container is raised relative to the outer container in a second position for dewatering. so that a receiving space is formed between the bottom of the outer container and the dimensionally stable plate.
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    同族专利:
    公开号 | 公开日
    DE102019006312A1|2020-03-12|
    CH715306A8|2020-07-31|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR1326832A|1962-06-15|1963-05-10|Bastert Werke Gustav Bastert|Plastic packaging cup for liquid-releasing compositions|
    DE7129396U|1970-08-10|1971-11-25|Grobon L|Container-like device for the production of cheese|
    FR2275144A1|1974-01-09|1976-01-16|Toscara Anstalt|Cream cheese and yoghurt prodn. - by in-carton coagulation and draining of milk curds|
    FR2267031A2|1974-04-10|1975-11-07|Toscara Anstalt|Cream cheese and yoghurt prodn. - by in-carton coagulation and draining of milk curds|
    GB1440307A|1974-04-18|1976-06-23|Triballat Laiteries|Device for the conditioning of cheese|
    DE2929641A1|1979-07-21|1981-02-12|Alfred Huber|Container for liq. exuding substance - has inner container bearing against internal ribs in outer one to leave jacket space|
    FR2561128A1|1983-12-14|1985-09-20|Gantois Ets|Antiblocking filter medium made of thin cut and shaped sheet metal or sheets|
    WO1995016356A1|1993-12-15|1995-06-22|Iradj Hessabi|Process for preparing sour milk, curd and yoghurt products|
    FR2946031A1|2009-05-27|2010-12-03|Europlastiques|Food pot for containing food product e.g. prawn, to produce exudates during preservation, has boss provided on bottom wall while boss is turned towards upper bottom, and baffle interposed between upper bottom and boss|
    EP2387877A1|2010-05-18|2011-11-23|Seb S.A.|Device for draining a cheese drainer into a container|
    WO2014001389A1|2012-06-26|2014-01-03|Dupont Nutrition Biosciences Aps|Fermented milk product|
    法律状态:
    2020-05-15| PK| Correction|Free format text: ANMELDER BERICHTIGT. |
    2020-07-31| PK| Correction|Free format text: BERICHTIGUNG A8 |
    2020-09-30| PFA| Name/firm changed|Owner name: PAUL ISELI, CH Free format text: FORMER OWNER: PAUL ISELI, CH |
    优先权:
    申请号 | 申请日 | 专利标题
    CH01066/18A|CH715306A8|2018-09-07|2018-09-07|Method and device for producing a food product.|CH01066/18A| CH715306A8|2018-09-07|2018-09-07|Method and device for producing a food product.|
    DE102019006312.0A| DE102019006312A1|2018-09-07|2019-09-05|Method and device for producing a food product|
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