JP4419010B2 - Dairy product manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a dairy product comprising gelatin, skim milk and cream, the production method comprising mixing ingredients, heating and filling a packaging container. The invention further relates to a dairy product produced according to such a method.

  Such a method is widely known. However, it is known that the methods known in the art do not exhibit the unfolding properties of gelatin that would greatly affect the flavor, uniformity and separation of the final product as desired.

  Therefore, the problem to be solved by the present invention is to disclose a method for producing a gelatin-containing dairy product in which gelatin can exhibit its maximum developability.

  The task is to dissolve gelatin in warm water by the method of the present invention, then add to this mixture a skim milk concentrate, which is preferably liquid, with stirring, and then add water, gelatin and skim milk concentrate. This can be solved by swelling the mixture in a warm state with gentle agitation and then adding cream to the mixture.

  In order to mix the gelatin well, before adding the gelatin, the water is warmed to 10 ° to 35 ° C., preferably 15 ° to 20 ° C., for example in a jet mixer, and then the gelatin is stirred vigorously. Can be added.

  According to the tests conducted by the applicant, the dairy product produced in this way has obtained an unexpected result that the quality does not deteriorate even if heating and cooling are repeated. Specifically, if the prescribed temperature and time parameters were observed, the structure once formed did not change when gelatin was added to water and after addition of skim milk concentrate. It became clear that a protein structure was formed. Since the swelling property becomes worse as the temperature is higher, in order to avoid the adverse effects due to the temperature rise, the result of the present invention is that, according to the prior art, the gelatin that has started swelling must be kept at a low temperature for as long as possible. Is more noteworthy.

  The gelatin is preferably granular, the particle size is 35 to 65 mesh, preferably 50 mesh, and / or the gel strength is 200 to 250 bloomgrams, preferably 220 bloomgrams, and the viscosity is 34 to 46 millibars, preferably Was found to be 41 mbar. It is desirable to swell the mixture comprising water, gelatin and skim milk concentrate at a temperature of 10 to 30 ° C, preferably about 18 ° C for 15 to 45 minutes, preferably 25 to 30 minutes.

  Also, during the swelling process, if the temperature of the mixture containing water, gelatin and skim milk concentrate is 10 to 30 ° C, preferably about 18 ° C, the mixture should be 50 ° to 60 ° C, preferably Is advantageously mixed with a cream with a fat content of about 50% after warming to 55 ° C.

  The use of porcine and / or bovine granular gelatin and a liquid, powdered skim milk concentrate having a fat content of 0.05 to 0.5%, preferably 0.3%, for the preparation of this mixture, It has been found that it is particularly advantageous for wetting gelatin with skin milk and particularly advantageous for expanding the possibilities of gelatin.

  All percentages shown here are percentages by weight.

  By strict adherence to the proper selection and combination of gelatin raw materials and the determined temperature and time parameters, the structure once formed no longer changes or is formed into a protein structure with the ability to be further enhanced. It should also be noted that the dairy product produced in this way does not deteriorate in quality even after repeated heating and cooling, and can be cut again by using shearing force. In the case of the prior art, an additive has to be added to obtain such an effect. In the process according to the invention, without using such additives, gelatin not only functions as a viscosity stabilizer, but also functions as a stabilizer to prevent changes in dairy products.

  According to yet another embodiment of the invention, the mixture comprising at least water and gelatin maintains constant stirring and prevents separation until the cream is mixed.

  According to yet another embodiment, the gelatin is first dissolved in a portion of the total amount of water, and the remaining water is mixed before adding the skim milk concentrate to this mixture.

  However, it is not impossible to mix the whole amount of water with powdered skim milk at once and add gelatin to this mixture while stirring. First of all, the problem is how to make a mixture containing water, gelatin and skim milk concentrate. Rather, the essential point in the present invention is to observe the time and temperature parameters, that is, in particular, the step of swelling the mixture comprising water, gelatin and skim milk at the warming temperature. It is a basic concept.

  In order for the final product to be stable for a long time without cooling, it is particularly preferable to emulsify and sterilize a mixture comprising at least water, gelatin, skim milk concentrate and cream before filling the packaging container. In order to achieve a homogeneous emulsification, it is assumed that the cream used has a fat content of 45% to 55%, preferably 50%. It is desirable that the pH of the mixture exhibits a pH value higher than 6, preferably 6.7, and therefore the pH value of the mixture is controlled or adjusted to said pH value and filtered before emulsification. It is preferred to envisage removing particles larger than 15 mesh, preferably larger than 20 mesh.

  In order to obtain fat particles having a uniform size and distribution, the emulsification of the mixture comprising at least water, gelatin, skim milk concentrate and cream is carried out at a temperature lower than 100 ° C., preferably 80 ° C., for example. It can be carried out in one step at a pressure of 185 to 215 bar.

  Sterilization is performed by a UHT (ultra high temperature) apparatus equipped with a tube or panel heater or a steam jet pump, as is known. It has been found that steam sterilization is advantageous when the mixture is heated to temperatures above 135 ° C for a short time, preferably above 140 ° C for about 8 seconds.

  In order for the final product to have sufficient strength at room temperature, the temperature of the mixture comprising water, gelatin, skim milk concentrate and cream is 20 ° to 45 ° C., preferably 30 ° to 35 ° until sterilization. It is preferred to plan to maintain the value of C. The mixture is heated to a temperature higher than 135 ° C. and then cooled to a temperature of 20 to 35 ° C., preferably 26 ° to 28 ° C. before being filled into a packaging container, and then pumped to a sterilization tank. To do. The mixture in this sterilization tank equipped with a jacket for cooling or warming is cooled to 23 ° to 25 ° C. and remains constantly stirred.

  In order to prevent the gelatin from separating or settling, it is advantageous to perform the filling in a sterile device at about 23 ° C.

  It should be mentioned the dairy product produced in the above process according to yet another aspect of the present invention.

  Such a dairy product is characterized in that the blending ratio of gelatin is 0.5 to 5%, preferably 1 to 3%.

  According to a preferred embodiment of the present invention, it is assumed that the gelatin content is about 1.5% and the skim milk concentrate content is 15 to 25%, preferably about 20%. The fat content according to the invention is preferably about 15%.

  The present invention will be described in detail based on embodiments with reference to the drawings. In this description, there is only one diagram schematically showing the process flow according to the present invention.

  In the first step, gelatin 1 is mixed with part 2 of the total amount of water in a mixing device 3, for example a jet mixer. The temperature of water 2 comprising about 60% of the total amount of water is about 15 ° to 20 ° C. After the gelatin 1 and the water 2 are mixed, the mixture is transferred to the mixing tank 4 by a pump.

  The mixing tank 4 is equipped with a stirrer 5 that rotates about 150 to 200 revolutions per minute and can be made of a steel tank equipped with a two-layer jacket 6. Next, the remaining water 2 'is placed in the mixing tank 4 containing the gelatin-water mixture, and while stirring, the liquid skim milk concentrate 7 having a temperature of about 5 ° C and a fat content of about 0.3% is added. To do.

  This mixture containing water, gelatin and skim milk concentrate is swollen in a mixing tank 4 at about 18 ° C. for about 25-30 minutes with constant stirring. When this swelling step is completed, the mixture is heated in the mixing tank 4 to 55 ° C. for a short time. This heating can be performed, for example, by introducing high-temperature steam into the two-layer jacket 6 of the mixing tank 4. During this operation, the mixture must always be kept in motion by the stirring device 5 in order to prevent the gelatin from separating.

  Once the mixture has been heated to 55 ° C, cream 8 with about 50% fat is then added. The temperature of the cream is about 5 ° C, so that the temperature of this mixture containing water, gelatin, skim milk concentrate and cream formed is between 30 and 35 ° C. Subsequently, the pH value of the mixture is controlled or adjusted to about 6.7, and the mixture is passed through the filtration device 9 to remove particles with a particle size exceeding 20 mesh, and then pumped to the homogenizer 10 where it is about 80 °. C, emulsification at a pressure of 185 to 215 bar.

  In order to improve the storage stability before filling the packaging container, in the embodiment shown here, a short-time steam sterilization apparatus is used in the UHT apparatus 11 at a temperature higher than 135 ° C, preferably higher than 140 ° C. Heat.

  Subsequently, the mixture is cooled to a temperature of 26 to 28 ° C. by the cooling device 12 and pumped to the sterilization tank 13 having the two-layer jacket 6 and the stirring device 5 in the same manner as the mixing tank 4. After the temperature of the mixture is adjusted to 23-25 ° C. with constant stirring in a sterilization tank, it is aseptically filled into a packaging container 14 made of, for example, carton and / or paper lined with aluminum and / or plastic (polyethylene). Once filled, it must be rapidly cooled to at least 15 ° C in a refrigerator.

  It will be obvious that the invention is not limited to the examples given here. In any event, what is essential in the present invention is to observe the time and temperature parameters of the process of swelling the mixture comprising gelatin, water and skim milk concentrate in particular.

It is the figure which showed schematically the flow of the process by this invention.

Explanation of symbols

1: Gelatin 2: Water 2 ′: Water 3: Mixing device 4: Mixing tank 5: Stirring device 6: Two-layer jacket 7: Nonfat milk concentrate 8: Cream 9: Filtration device 10: Homogenizer 11: UHT device 12: Cooling Device 13: Sterilization tank 14: Packaging container

Claims (30)

A method for producing a dairy product comprising gelatin, skim milk and cream comprising mixing ingredients, heating and filling a packaging container,
a) the step of warming water (2) to 10 ° to 35 ° C., preferably 15 ° to 20 ° C .; b) the step of dissolving gelatin (1) in warm water (2);
c) adding the skim milk concentrate (7), preferably in liquid form, with stirring to a mixture comprising water (2, 2 ′) and gelatin (1);
d) a step of swelling the mixture containing water (2, 2 ′), gelatin (1) and skim milk concentrate (7) with warm stirring under gentle stirring;
e) A process for producing a dairy product comprising the step of mixing the cream (8) with a mixture comprising water (2, 2 '), gelatin (1) and skim milk concentrate (7).   Gelatin (1), preferably granular, has a particle size of 35 to 65 mesh, preferably 50 mesh, and a gel strength of 200 to 250 bloom grams, preferably 220 bloom grams. Item 2. The method according to Item 1.   3. Process according to claim 1 or 2, characterized in that the gelatin (1) has a viscosity of 34 to 46 mbar, preferably 41 mbar.   A mixture comprising water (2,2 '), gelatin (1) and skim milk concentrate (7) is swelled for 15 to 45 minutes, preferably 25 to 30 minutes. 4. The method according to any one of 3.   The temperature during swelling of the mixture comprising water (2,2 ′), gelatin (1) and skim milk concentrate (7) is 10 ° to 30 ° C., preferably about 18 ° C. The method according to any one of claims 1 to 4.   The mixture comprising water (2,2 '), gelatin (1) and skim milk concentrate (7) is finished in the swelling step and before mixing cream (8) at 50 ° C to 60 ° C. 6. The process according to claim 1, wherein the heating is carried out for a short time to a temperature of preferably 55 ° C.   Process according to claim 6, characterized in that the mixture is warmed for 1 to 4 minutes, preferably 2 to 3 minutes.   A mixture comprising at least water (2, 2 ') and gelatin (1) is kept in motion by stirring until mixed with the cream (8). The method according to any one of the above.   Dissolve gelatin (1) in a portion (2) of the total amount of water and then mix the remaining water (2 ') before adding skim milk concentrate (7) to this mixture under stirring. 9. A method according to any one of claims 1 to 8, characterized in that   10. Process according to any one of claims 1 to 9, characterized in that the temperature of the skim milk concentrate (7), which is preferably liquid, is about 5 ° C when mixed with the water-gelatin mixture. .   Maintaining the temperature of the mixture containing water (2,2 '), gelatin (1), skim milk concentrate (7) and cream (8) at 20 ° to 45 ° C, preferably 30 ° to 35 ° C. 11. A method according to any one of the preceding claims, characterized in that   12. The process according to claim 1, wherein the fat content of the skim milk concentrate (7) is 0.05 to 0.5%, preferably 0.3%.   13. The process according to claim 1, wherein the cream (8) used has a fat content of 45% to 55%, preferably 50%.   A mixture comprising at least water (2, 2 ′), gelatin (1), skim milk concentrate (7) and cream (8) is emulsified and sterilized before filling into the packaging container (14). 14. The method according to any one of claims 1 to 13.   15. The process according to claim 1, wherein the pH value of the mixture before emulsification is adjusted to a value higher than 6, preferably about 6.7.   16. A mixture comprising water (2,2 '), gelatin (1), skim milk (7) and cream (8), preferably before filtration, is filtered. The method according to one.   17. A method according to claim 16, characterized in that particles larger than 15 mesh, preferably larger than 20 mesh, are separated by filtration. 18. A process according to any one of claims 1 to 17, characterized in that the emulsification is carried out in one stage at a temperature below 100 ° C, preferably at a temperature of 80 ° C and a pressure of 185 to 215 bar.   The mixture is sterilized at a temperature higher than 135 °, preferably higher than 140 ° C. in a UHT (ultra-high temperature) device (11), preferably after emulsification, before filling into the packaging container (14). 19. A method according to any one of the preceding claims, characterized in that   The method according to claim 19, characterized in that the UHT device (11) comprises a tube or panel heater.   20. Method according to claim 19, characterized in that the UHT device (11) comprises a steam jet pump.   A process according to any one of claims 20 to 21, characterized in that the mixture is heated to a temperature above 135 ° C, preferably above 140 ° C for about 8 seconds.   The mixture is cooled to a temperature of 20 to 35 ° C, preferably 26 to 28 ° C, before filling into the packaging container (14) and then pumped to the sterilization tank (13). Item 23. The method according to any one of Items 1 to 22.   24. A process according to any one of the preceding claims, wherein the filling is performed at about 23 ° C. The dairy product produced by the method according to any one of claims 1 to 24, characterized in that the blending ratio of gelatin (1) is 0.5 to 5%, preferably 1 to 3%.   26. The dairy product according to claim 25, wherein the blending ratio of gelatin (1) is about 1.5%.   27. Dairy product according to claim 25 or 26, characterized in that the proportion of skim milk concentrate (7) is 15 to 25%, preferably about 20%.   28. A dairy product according to any one of claims 25 to 27, characterized in that the proportion of water (2,2 ') is 40 to 60%, preferably about 48%.   29. A dairy product according to any one of claims 25 to 28, characterized in that the proportion of cream (8) is 25 to 35%, preferably 30%.   30. Dairy product according to any one of claims 25 to 29, wherein the fat content is about 15%.

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