HU193180B - Method for producing preserved and cured dairy-produces - Google Patents

Abstract

The prods. are prepd. by opt. pasteurising the starting material i.e. milk, buttermilk or a mixt. of these opt. with serum or permeate, inoculating with 0.5-5.0 wt% culture and fermenting to a pH of 3.9-4.5, crumbling the resulting curd, homogenising and stabilising it, opt. gelifying, opt. flavouring and/or enriching with vitamin C, post heat-treating, filling into containers at elevated temp. or in aseptic conditions cold, and opt. foaming the post heat-treated or container filled prod. while freezing.

Description

The present invention relates to a process for the production of sustained fermented milk formulas (having a shelf life of at least 2 weeks).

Soured dairy products are essential elements of a healthy diet and therefore have an important role to play in consuming them due to their protein, mineral and vitamin content, their excellent digestibility, their balanced nutrient composition, their beneficial effect on the retention of several nutrient components and their organoleptic properties.

There are many known methods for producing sterilized or post-cured yoghurts.

According to the process described in German Patent Publication No. 2,412,915, sterile yoghurt is prepared by pasteurizing the milk raw material at a temperature of at least 90 ° C, with a concentration of 10% at a temperature of 92 ° C, approx. It is homogenized at a pressure of 1.56 x ^{10 7} , 10 to 12% of sugar is added and then acidified to pH 4.0 to 4.3 with a lactic acid bacterial culture at 40 ° C. It is then cooled to 20-30 ° C, flavorings, fruits and hydrocolloids are added, and after filling and sealing, the fruit yoghurt is autoclaved at 60-85 ° C at 1-9 x ^{10 5} Pa for 50 minutes.

According to Swiss Patent No. 634,464, sterile yogurt is produced in an autoclave by sterilization at 90-100 ° C for 10-15 minutes at a pressure of 1 - 2 x 10 ⁵ Pa.

British Patent No. 2,044,068 discloses that a beverage is prepared from a mixture of yoghurt, water and fruit by stabilizing, homogenizing the mixture with pekOn and then heating to 40-45 ° C and cooling to 25-35 ° C. heat-treated, then homogenized again. It is then either pasteurized or sterilized, cooled and aseptically packaged, or first packaged and then pasteurized or sterilized.

The preparation of a liquid mixed yoghurt drink is also described in German Patent No. 2,136,057. According to the above procedure, acidified milk of pH 3.0-4.2 is stabilized with 0.2-0.6% cold-soluble plant hydrocolloids and flavored with 0.5-25% plant additives,

10-45C ou 50-150 χ-homogenized 10 ⁵ psi, pasteurized and 65-80 ° C. The product is loaded either at the pasteurization temperature or under cold aseptic conditions.

The disadvantage of these processes is that, although they are well applicable to milk raw materials, they do not result in a stable final product when the raw material is not milk (but for example buttermilk) or contains a by-product (such as whey or permeate).

Our aim was to develop a process for producing a stable end product from any dairy by-product and from any mixture of milk and dairy by-product. 2

The present invention is based on the discovery that the maximum colloidal chemical stability of a product when using a particular plant hydrocolloid or a mixture of plant hydrocolloids of a given composition is achieved by applying the above protective colloid directly to the surface of the casein micelles by homogenization. the post-heat treatment to ensure the sterility of the product is carried out at a temperature directly above the decomposition temperature (t ₂ ).

Since the decomposition of hydrocolloids is a statistical process and depends on several factors, such as the sugar content of the products, it is expedient to determine the decomposition temperature for a given composition using the following method.

Following mixing of the protective colloid, the product is sampled and the dissolution curve of the protective colloid is measured using a differential scamiing calorimeter, preferably at 10 ° C / min. From the resulting Gaussian curve, determine the lower (t,) and upper (t ₂ ) limits of the decomposition temperature. Homogenization is carried out at t ₂ and post-heat treatment at t ₂ . Depending on the nature of the protective colloid, t can be between 40-55 ° C and t _{2 is} between 65-85 ° C.

Thus, in accordance with the present invention, the raw material, milk or buttermilk, or a mixture thereof, optionally mixed with whey or permeate, is conventionally pasteurized (e.g., 90-94 ° C, without heat) to 30-45 ° C, Inoculate with 5 to 5% by weight of the culture and then ferment to pH 3.9 to 4.5. For fermentation, any lactic acid-producing bacterial strain, such as Lactobacillus lactis, Lactobacillus bulgaricus, Streptococcus thermophilus, Propionibacterium shermaniit, or the like, may be used. After fermentation, the acid curd is broken and ground.

Because the proteins precipitate at pH 3.9-4.5 at the post-heat treatment temperature, they are formed into a protective colloidal layer of appropriate hydrocolloids to keep them in colloidal solution - preferably pectin, alginate, carrageenan, locust bean meal, starch or starch. mixtures of these - around protein micelles. In the preparation of fermented milk jelly, a gelling agent is also added, preferably pectin, carrageenan, gelatin or mixtures thereof. The hydrocolloids are dispersed in a current yogurt using a high shear mixer (e.g., turbo mixer, disaggregator, etc.) and then the yogurt is pressurized to 15-25 MPa at a temperature below the hydrocolloid decomposition temperature, typically 40-45 ° C. homogenize. Protein stabilization is performed prior to heat treatment, preferably immediately after acidification.

At the same time as the dispersion of the hydrocolloids, it is convenient to carry out the flavoring in the preparation of flavored fermented milk products.

-2193180

Suitable flavoring agents are, in particular, fruits (strawberries, raspberries, oranges, lemons, etc.) which are in harmony with the sour-aromatic taste, preferably in the form of a mixture of natural aroma and fruit syrup or concentrate, or aroma, fructose and artificial sweeteners in diabetic preparations.

The material thus prepared is either immediately post-heat treated or stored below 10 ° C until heat treatment. The post-heat treatment is carried out at temperatures above the decomposition temperature of the hydrocolloids, generally at 65-85 ° C (preferably 70-72 ° C). At a pH of 3.9 to 4.5, almost 100% of the vegetative germs die at the temperature of the post-heat treatment, and because of the low pH of the spore-producing microorganisms, the post-heat treatment is done. milk formulations are considered to be practically sterile. The microbiological deterioration of the finished product is therefore primarily determined by the degree of re-infection during the post-heat treatment download. To prevent recontamination, fermented milk products must be loaded either warm (preferably at the post-heat treatment temperature) or cold under aseptic conditions. When downloading warm, it is advisable to use heat-resistant plastic (for example polypropylene) packaging material.

The downloaded product is stored at a temperature below 10 ° C (the hot addition is previously cooled below 10 ° C), - the product retains its quality at this temperature for 2-5 weeks. Alternatively, frozen milk from the downloaded milk is made by foaming an ice cream.

The main features of the compositions of the present invention are listed below.

a) According to the raw material

Fermented milk drinks made from skimmed milk (1,5-5% fat). It is a drink with a slightly higher viscosity than milk, which has a composition similar to the natural and fruity yoghurt currently on the market and does not contain live microflora. Fermented milk drinks made from skimmed milk (with a fat content of less than 0,1%). Low calorie drinks similar to the previous one. Their viscosity is lower than the previous ones, not so full, but more refreshing.

Fermented milk drinks from buttermilk or from a mixture of buttermilk and skimmed milk. These products contain higher concentrations of phospholipoids, which are the primary emulsifying agents in the body's fat transport, depending on the writer's ratio, thus reducing the likelihood of fat deposition on the vessel wall.

Fermented milk drinks from a mixture of whey and skimmed milk. These products contain higher levels of physiologically valuable whey proteins, depending on the whey ratio.

From a mixture of fermented milk drinks with perm and skim milk. As the proportion of permeate increases, the protein content of the beverage decreases while the proportion of other ingredients remains unchanged. However, increasing the amount of permeate can reduce the viscosity, which increases the refreshing effect of the product.

b) Vitamin B ₁₂ vitamin-enriched product producing strain (Propionibacterium shermanii) and kefirkultúrával yoghurt or fermented milk drinks. The strain Propionibacterium shermanii fermented milk drinks contained vitamin B _l2 can be increased. Normally, although intestinal flora produces vitamin B, ₂ , antibiotic therapy damages the intestinal flora. Therefore, the use of this product is mainly recommended after taking antibiotics. When using other bacterial strains that use vitamin B _{12 for} their vital activity, the product B | Although the content of vitamin ₂ decreases, the content of vitamin B _{6 and} vitamin B ₆ increases.

Vitamin C enriched fermented milk drink. The degradation of vitamin C in acidic media is very slow, so it is economical to enrich fermented milk drinks with vitamin C. In this way, daily vitamin requirements can be easily met even during periods of low vitamin levels (winter, early spring).

(c) Diabetic fermented milk drinks

Since some lactose (1-1.5%) is degraded (mainly to lactic acid) during fermentation, it is also advisable to make diabetic products from flavored variants by sweetening it with fructose or spray and using artificial sweeteners (such as saccharin, sodium or potassium) cyclamate).

(d) Frozen foam preparation

- Any of the beverages listed in (a) to (c) may be made with the aid of an ice-cream frother.

(e) Gelated product

Any of the milk beverages listed in (a) to (c) may be made into fermented milk jelly by adding a gelling hydrocolloid to the raw material in addition to the protective colloids.

The advantages of the products of the present invention are summarized below

Fermented dairy beverages can significantly increase the consumption of sour milk products, thereby promoting a healthier diet, as they can be consumed in larger quantities due to their drinking nature. their flavored variants are excellent soft drinks, but they are healthier because they contain ca. three times their number 3

-3193180 is needed to break down sugar in the body, so that the body not only does not need to mobilize an important source of vitamins, but even remains in reserve.

In the case where a gelling hydrocolloid is added to the raw material during the process of introducing the protective colloid, fermented milk jelly may be produced instead of the fermented milk drink.

The above milk formulas have a shelf life of 2 to 5 weeks, depending on production hygiene, allowing concentrated, economical production. In addition to the above, fermented milk drinks, ice creams and jellies may be made from skimmed milk, buttermilk, mixtures of any proportion thereof, and optionally whey or permeate, in addition to the various fat contents. Depending on the cost of the raw material, this will allow lower prices at the consumer price of the flavored yoghurts, ice creams and sweet puddings currently on the market, as well as the use of butter, whey and permeate in the dairy by-products currently used mainly in animal feed. prevail.

An advantage of the process according to the invention is that the formulations listed in a) to e) can be produced in the same production line by changing the individual parameters (raw material and / or hydrocolloid and / or flavoring).

A further advantage of the present invention is that the process provides beverages, ice creams and milk jellies of high enjoyment and containing natural yogurt and fruit yoghurt;

By changing some of the parameters of the technology (raw material composition, acidification culture, flavoring and sweetening agents, vitamin intake), a target product that satisfies many nutritional needs can be produced on the same production line; by-products (whey, buttermilk, permeate) are not only expediently used in the process, but also increase the nutritional biological value of the product and influence its viscosity; and the shelf life of the products is 5 to 10 times that of the current yogurt, allowing them to be concentrated economically.

Further details of the process of the present invention are illustrated by the following examples, but are not intended to be limiting.

Example 1

Apple flavored yogurt drink made from skimmed milk. The milk is pasteurized at 92 ° C without heat, cooled to 45 ° C, and 3% yoghurt culture is added, acidified to pH 4.4 (2-5 hours) and then ground. Add apple aroma, sugar and stabilizer to the apple concentrate using a turbo mixer. It is then homogenized at 20 MPa and cooled to below 10 ° C. The flavored stabilized stock is heated to 72 ° C with a sheet paste and then filled at this temperature. The apple-flavored yoghurt volume is cooled to below 10 ° C and stored at this temperature. The quality of this product is maintained for 3 weeks.

Example 2

The natural buttermilk drink is prepared by the procedure described in Example 1, except that the buttermilk obtained during the buttermilk process, because it is formed from pasteurized cream at 92-105 ° C, is not pasteurized again. After acidification, the raw material is only stabilized. The post-pasteurization is carried out at 75 ° C and the product is cooled below 10 ° C and added aseptically.

Example 3

A diabetic lemon-flavored yoghurt is prepared according to the procedure of Example 1, except that it is based on a 1: 5 mixture of skim milk and sweet whey. Acidification is carried out with 3% yoghurt culture to pH 4.2 (to break down all of the milk sugar). For flavoring, lemon flavoring, fructose, saccharin and sodium cyclamate are added together with the stabilizer, disaggregated with fermented acid.

Example 4

₁₂ in vitamin B enriched fermented milk drink állíturk the procedure described in Example 1, except that, after the pasteurization of skim milk was cooled to 24 ° C and then inoculated with Propionibacterium shermanii and kefirkultúrával culture mixture and acidified with 10 to 16 hours.

Example 5

Vitamin C-enriched yoghurt is prepared according to the procedure described in Example 1, except that after ashing, ascorbic acid is added in a concentration of 700-1500 mg / kg together with the flavoring agents.

Example 6

A low viscosity soft drink yoghurt is prepared according to the procedure described in Example 1, except that a 40:60 mixture of skimmed milk and permeate is used as the raw material.

Example 7

Apple flavored yoghurt ice cream is prepared by the method described in Example 1, except that the finished beverage is frozen in an ice cream maker.

Example 8

Strawberry flavored fermented milk jelly is prepared according to the procedure described in Example 1,

-4193180 except that strawberry syrup is used for flavoring and a gelling agent (preferably, for example, gelatin) is added in addition to the stabilizer.

Claims (14)

CLAIMS 1. A process for the preparation of durable fermented milk formulations, optionally pasteurized by fermentation of a lactic acid bacterial culture to a pH of 3.9 to 4.5 with a lactic acid bacterial culture of 0.5 to 5%, breaking and coagulating, stabilizing, optionally gelling. optionally flavoring and / or vitamin C is added, homogenized after heat treatment, and the product is warmly charged or aseptically cooled and cold-foamed, characterized in that the milk and / or butter and / or whey and / or permeate homogenizing the stabilized curd at a temperature below the decomposition temperature of the stabilizer at 40-45 ° C and a pressure of 15-25 MPa, and curing it at a temperature above the decomposition temperature of the stabilizer at 65-85 ° C for up to 1 minute. (Priority: 10/11/1983) 2. A process for the preparation of durable fermented milk beverages, optionally pasteurizing the milk raw material, fermenting with 0.5 to 5% by weight of a lactic acid bacterial culture to a pH of 3.9 to 4.5, breaking the curd and grinding, stabilizing, optionally gelling. , optionally flavoring and / or vitamin C are added, homogenized, post-cured, and the product is charged hot or aseptically cold, characterized in that the milk and / or butter and / or whey and / or permeate are stabilized. homogenizing the curd at a temperature below the decomposition temperature of the stabilizer at 40-45 ° C, at a pressure of 15-25 MPa, and post-curing at 65-85 ° C for up to 1 minute above the decomposition temperature of the stabilizer. (Priority: September 9, 1983) 3. The process of claim 2, wherein the raw material is skimmed or skimmed milk. (Priority: September 9, 1983) 4. A process according to claim 2, wherein the starting material is a recorder. (Priority: September 9, 1983) 5. A process according to claim 2, wherein the raw material is a mixture of whey and at least 20% milk. 5 (Priority: 12/9/1983) 6. A process according to claim 2, wherein the starting material is a mixture of permeate and at least 20% milk. '(Priority: 09/12/1983) A process according to claim 2, wherein the raw material is a mixture of milk, butter and whey. ¹⁵ (Priority: 12/9/1983) 8. A process according to claim 2, wherein the raw material is a mixture of milk, buttermilk and permeate. ²⁰ (Priority: Sep 12, 1983) 9. The process of claim 2, wherein the raw material is a mixture of milk and buttermilk. 25 (Priority: 12/9/1983) 10. Process according to any one of claims 1 to 3, characterized in that the fermentation is carried out with Propionibacterium shermanii. (Priority: September 9, 1983) 30 12. A 2-10. The method according to any one of claims 1 to 4, characterized in that it is inoculated with 2.5 to 4.5% by weight of the culture. (Priority: September 9, 1983) 13. Figures 2-12. A process according to any one of claims 1 to 4, characterized in that the flavoring is carried out with a mixture of natural aroma and fruit syrup or concentrate. (Priority: 12/09/1983) 14. Figures 2-13. any one of claims ⁴⁰ sec Rint method, wherein the fortified 700 to 1500 mg / kg vitamin C. (Priority: September 9, 1983) 15. A 2-14. A method according to any one of the preceding claims, characterized in that the treatment utóhő45 72 - carried out at 74 ° C ^c. (Priority: September 9, 1983) 16. The method of claim 1, wherein the gelatinization is gelatin 50. (Priority: 10/11/1983) Without drawing -5Published by: National Office for Inventions, Budapest Responsible for publishing: Zoltán Himer Head of Department N? 3439, Printing Company ·, Uzsgorod