MXPA98004593A - Lactic cream uht or steriliz - Google Patents

Abstract

The present invention relates to a new industrial product a fluid lactic acid cream having a fat content in an amount, by weight of between 10% and 30% and which has been treated with an ultra high temperature treatment or other process of sterilization or pasteurization to provide a cream product for storage without refrigeration or refrigeration containing an additive component for controlling the viscosity which is in an amount such that the composition has a viscosity between 250 and 1600 mPas and which is selected from a group consisting of i) between 1.5% and 4% of a modified starch, ii) a mixture of between 1.5% and 4% of a modified starch and 1% and 4% of maltodextrin, and iii) a mixture of 1.5% and 4% maltodextrin and between 0.1 and 0.4% xanta

Description

LÜCTIC CREAM ÜHT OR STERILIZED DESCRIPTION OF THE INVENTION The invention relates to a UHT, sterilized or refrigerated lactic acid cream having a fat content comprised between 10 and 30%. There is already a patent mentioning an emulsion capable of being beaten with a relatively low content of fat. This patent of US 4'770'892 mentions a cream, but it also contains an alginate, the cellulose derivatives and the emulsifiers, and due to the presence of these additives, it is fluid. The object of the present invention is the preparation of a lactic cream, thus obtained with milk compounds and having a good viscosity, despite a reduced fat content. On the other hand, it is necessary that during the storage, there is no phase separation. The invention relates to a UHT, sterilized or refrigerated lactic acid cream having a fat content comprised between 10 and 30% and containing an additive chosen from among modified starch with a starch content comprised between 1.5 and 4%, a mixture of modified starch / bad todex fights with a modified starch content between 1.5 and 4% and a content of bad odex fights between 1 and 4% and a mixture of xanthan / bad odex fights with a content of bad todextrins comprised between 1.5 and 4% and with a xanthan content between 0.1 and 0.4%, the cream has a viscosity comprised between 250 and 1600 mPas. Lactic acid is also understood as a cream prepared from a milk base and / or a skim milk base with an addition of lactic fat, non-lactic fat or a mixture of lactic fat and non-lactic fat. . The cream of the invention is not intended to be whipped, but this possibility can also be considered. The viscosity measurement is made with Haake RS 100 rotary viscometer of the cone / flat type and working at a cutting speed of lOOs-1 and at 20 ° C.

The lactic fat used is cream with a fat content normally between 30 and 40%. The non-lactic fat is a fat or a vegetable oil. This fat is not critical, - it can also be a copra fat as well as sunflower oil. If it is the final fat composition of the lactic acid, it is preferably between 15 and 25%. Modified starch is added to the cream to obtain the desired viscosity. It is added preferably at a ratio of 3 to 4%. If the fat content of the lactic acid is more reduced, more starch should be added and vice versa. In a second embodiment, a mixture of starch and bad todex is added to the cream. The bad odext fights used are not critical. In a third embodiment, the lactic cream according to the invention contains a mixture of xanthan and bad todex fights. In this case, the ratio xanthan to bad todex quarrels is between 1: 4 and 1: 8. Various types of recipes can be considered for the lactic acid according to the invention. This cream is either salty, flavored, sweetened flavored, salted, sweetened. You can also consider the use of this cream as a garnish or sandwich dressing in abundant form or not. In the case of a flavored salted cream, aromatization can be devised in particular with mushrooms, cheese, fine herbs, garlic. In the case of a flavored sugar-coated cream, a particular flavor is made with vanilla, strawberry, chocolate, caramel and coconut. Flavored salted cream finds use in baked, cold, chilled or frozen dishes. The flavored sweet cream can be used as a garnish or dressing in fruits or frosty creams or as a dessert cream. The salty and sugary neutral cream can be used in various applications in restaurants or in catering service on request. For the preparation of the cream according to the invention, one works either by means of a UHT medical treatment or an aseptic filling is made, whether the mixture is made, filled in box and sterilized, whether the mixture is made, sterilized and refilled, mixed, pasteurized and refilled. In the case of the manufacture of UHT, the following procedure is used: the milk powder is mixed with water, possibly with skim milk and the additives for the milk powder are added and the sugar, the dyes and the aromas are dissolved . The cream (which has a fat content in the order of 36%) is finally mixed and a UHT treatment is carried out at 146 ° C for 10 seconds and is eventually homogenized at a pressure of less than 250 bar to obtain the aseptic filling device. In the case of the most classic manufacture by sterilization, it is done in the same order as the mixtures are presented, filled in iron boxes and passed for 30 minutes in a sterilizer. The cream obtained according to the invention is stored at room temperature for 6 to 12 months. During this storage time it does not undergo any separation of fat and no formation of serum. In the case of a pasteurized cream or a non-aseptic filled cream after sterilization, they are stored for 6 weeks in the refrigerator. The description that follows is made with reference to the examples.

Example 1: flavored sweetened cream 51.10 kg of water are mixed with 11.25 kg of milk in ol and 22 kg of skimmed milk. Vitamin B2, 0.27 kg is added immediately. of vanilla, 12.6 kg of sugar and 7.7 kg of modified starch (sterilized and crosslinked). It is usually mixed with 75 kg of cream having a fat content of 36%. The UHT treatment is then carried out as mentioned above. You get to a product that has the following composition: 15% milk fat, 9% non-fat milk dry matter (SNF) (lactose, protein), 7% sugar, 3.8% starch, 0.15% vanilla , the rest consists of water. You can thus vary the recipe with other aromas, such as strawberry or caramel aroma. A product having a viscosity of 983 mPas at the time of preparation is obtained.

Example 2: flavored salted cream The mixture is made as described above with water, milk powder and skim milk and in addition 1.3 kg of salt, 4.7 kg of maltodextrin, 0.63 kg xanthan and the amount of flavor to arrive at the following composition of cream according to the invention: 25% of milk fat, 7% of SNF, 0.8% of salt, 2.5% of bad todex fights, 0.35% of xanthan, between 0.1 and 1% of aromas (according to the type of aroma used) the rest consists of water. A final product having a viscosity comprised between 250 and 300 mPas is obtained.

Example 3: Flavored salted cream The mixture is made as for example 1, with water, milk powder, skim milk, 1.5 kg of salt, 5 kg of maltodextrin, 8 kg of starch and the amount of flavor to arrive at a product final that has the following composition: 20% of milk fat, 8.5% of SNF, 0.8% of salt, 5.8% of maltodextrins / starch mixture, between 0.1 and 1% of aromas, the rest consists of water. In the case of all these examples, a cream that can be stored for 12 months at room temperature and has a viscosity of the order of 1000 mPas is reached.

Example 4: Neutral cream 32.47 kg of water are mixed with 0.22 kg of milk powder. 3.4 kg of starch and finally 63.9 kg of cream having a fat content of 36% are added. A product is obtained that has the following composition: 23 milk fat, 3.9% SNF and 3% starch. In another version, a mixture of . 3 kg of water, 2.81 kg of milk powder. Immediately add 0.33 kg of xanthan and 2.1 kg of maltodextrin and finally 69.45 kg of cream having a fat content of 36%. We arrive at a product that has the following composition: 25% milk fat, 6.7% SNF, 0.3% xanthan and 2% maltodextrin. In both cases, a cream having a viscosity of the order of 300 mPas is obtained.

Claims (5)

1. A UHT lactic cream, sterilized or refrigerated, having a fat content comprised between 10 and 30% and containing an additive selected from the modified starch with a content between 1.5 and 4%, a mixture of starch modif cadc / maltodextri so that it has a modified starch cycle comprised in 1.5 and 4% and that it has a maltodextrin content between 1 and 4% and a mixture of xan ano / maltodextrins with a maltodextrin content between 1.5 and 4 % and having a xanthan content, included between Cl and 0.4%, the cream has a viscosity comprised n re 250 and 1 CCP as.

2. The lactic acid according to claim 1, characterized in that the fat is a lactic fat, a vegetable fat or a mixture of these two.

3. The lactic acid according to one of claims 1 or 2, characterized in that the fat content is comprised between 15 and 25%.

4. The lactic cream according to one of claims 1 to 3, characterized in that the cream is salty flavored, sweetened flavored, salted, sweetened or neutral.

5. The lactic acid according to any one of claims 1 to 4, characterized in that it contains between 3 and 4% of modified starch.