JP4491676B2 - Method for producing a dairy product containing gelatin and cream - Google Patents

Description

[0001]
[Technical field to which the invention belongs]
The present invention relates to a method for producing a dairy product containing gelatin and cream, wherein the ingredients are mixed, heated and packed into a package. The invention further relates to a dairy product produced in particular according to the method.
[0002]
[Prior art]
European Patent Specification 0805629 [EP 0805629B1] describes this type of dairy product. However, it has been found that previously known methods do not promote the desired degree of gelatin development, which has a significant impact on the final product flavor, consistency and degradation.
[0003]
[Problems to be solved by the invention]
The object of the present invention is to provide a process for the production of gelatin-containing dairy products which allows the development of gelatin as completely as possible.
[0004]
[Means for solving the problems]
The object is achieved in the process according to the invention by the skim milk being mixed with gelatin in a mixing tank, the mixture being subsequently swollen and subsequently mixed with the other ingredients.
[0005]
For the preparation of the said mixture, granular gelatin preferably having a particle size of about 50 mesh and a gelatin strength of 200 to 250 Bloomgram and a fat content of 0.1% to 0.01%, preferably about The use of 0.02% skim milk has proved particularly suitable in view of the possibility of gelatin wetting by skim milk and the possibility of gelatin development. All percentages herein are weight percentages.
[0006]
In order to achieve complete blending with gelatin, the skim milk is warmed in a mixing tank to a temperature in the range of 25 ° C. to 40 ° C., followed by gelatin mixing while the skim milk is vigorously stirred. The mixture is then allowed to swell for about 30 minutes with mild agitation and before mixing with the other ingredients, and thus for about 1 minute before mixing with the cream with a fat content of about 16%. It is suitable to heat to a temperature in the range of 65 ° C, preferably 60 ° C.
[0007]
By proper selection and combination of gelatin raw materials and strict adherence to predetermined temperature and time parameters, a protein structure is formed with properties that will no longer change the structure formed. In other words, the dairy product thus produced can be warmed and cooled many times without breaking down. Such effects can be achieved only by the addition of additives in the prior art. The use of this type of additive is not necessary in the process according to the invention in which gelatin functions not only as a viscosity stabilizer but also as a stabilizer ensuring the stability of dairy products.
[0008]
In order to make the final product storable for a long time without refrigeration, a mixture with a pH value of 4 to 6.6 containing at least cream and gelatin with skim milk is briefly added before packing into a package. It is particularly preferable to heat to a temperature of 120 ° C. or higher.
[0009]
In order to achieve sufficient strength of the final product at room temperature, the mixture containing at least cream and gelatine with skim milk is brought to a temperature value in the range of 20 ° C. to 40 ° C. until it is heated. It is preferred to keep.
[0010]
In order to achieve an even size and distribution of fat particles, a mixture containing at least cream and gelatin to which skim milk has been added is homogenized preferably at a temperature of 100 ° C. or lower at high pressure, preferably in a single stage. Is preferred.
[0011]
In order to avoid gelatin degradation or aggregation, it has been found that it is particularly suitable if the temperature at which the mixture is packed is between 20 ° C. and 30 ° C.
[0012]
For further purposes of the present invention, a dairy product produced in particular according to the method will be described.
[0013]
This type of dairy product is characterized in that gelatin containing skimmed milk is mixed with the cream.
[0014]
To ensure the consistency and stability of this new dairy product, it is particularly preferred if at least 70% of the cream is used and the gelatin content is between 1% and 3%, preferably 1.50%. It has been found.
[0015]
In order for this new dairy product to have a preferred fat content of about 15%, in a further embodiment, a high fat cream is incorporated into a mixture containing at least cream and gelatine with skimmed milk.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail with reference to the drawings, taking a preferred embodiment as an example.
[0017]
In step I, the skim milk 1 is heated in the mixing tank 4 to a temperature in the range of 25 ° C to 40 ° C. Next, granulated edible gelatin 2 is mixed into skim milk 1 heated in this way using, for example, a Ytron type turbine stirrer.
[0018]
The choice of gelatin was found to affect the stability of the final product. Therefore, a great significance can be attributed to the correct selection and combination of gelatin raw materials, but in this regard, experiments have shown that both animal gelatin and vegetable gelatin are suitable for use in the method according to the present invention. did. In this example, the gelatin is made from five different medium- and / or high-bloom cowhides and has a gelatin strength of about 220 bloom grams. The viscosity of this gelatin is approximately 41 mbar and the viscosity is directly proportional to the Bloomgram. In this example, the viscosity of gelatin is confirmed by thoroughly stirring a mixture having a gelatin content of 62/3%, heating the mixture to 60 ° C. in a water bath, taking a sample and measuring the viscosity of the sample. Is done.
[0019]
After stirring gelatin into skim milk, the mixture is allowed to swell for at least 15 minutes, preferably approximately 30 minutes. After this swelling has occurred, the mixture is heated to about 60 ° C. for approximately 1 minute to facilitate the mixing of gelatin and skim milk.
[0020]
In step III, for example, cream 3 with a fat content of 15% is mixed. In this preferred embodiment, the mixture further comprises at least cream and non-fat milk added gelatin, the fat content is about 13% to 14%, and the final product has a fat content of about 15%. In order to have it, the high fat cream 5 is mixed in step IV.
[0021]
In order to improve the stability, heating in a short time to at least 120 ° C. or more, preferably 130 ° C. or more is performed in the UHT apparatus [ultra high heating apparatus] 6 before packing into a package (step V). A suitable ultra-high heating device of this kind is, for example, a Finnah / ST2 device.
[0022]
Subsequently, the mixture containing at least the cream and the gelatin to which the nonfat milk has been added is homogenized in the homogenizer 7, for example, at 80 ° C. and a pressure of 185 to 215 bar (step VI). After cooling in the filling machine 8 by cooling to a temperature in the range from 20 ° C. to 30 ° C. (step VII), for example as known in the art… a carton lined with aluminum and / or plastic (preferably polyethylene) and The unit package 9 made of paper is aseptically filled, and then rapidly cooled to at least 15 ° C. in a freezing warehouse (step VIII).
[Brief description of the drawings]
FIG. 1 illustrates a method flow according to the present invention.
FIG. 2 is a diagram showing an approximate temperature transition during each method step.

Claims (18)

A method for producing a dairy product in which gelatin, skim milk and cream are mixed, heated and packaged,
heating the skim milk from 25 ° C. to 40 ° C .;
b. mixing gelatin in the heated skim milk and rapidly stirring the mixture;
c. swelling the stirred mixture with light agitation for 15 to 40 minutes, preferably 25 to 30 minutes;
d. mixing cream into the mixture;
A method characterized by comprising.   The method of claim 1 further comprising the step of heating the mixture to 55-65 ° C, preferably 60 ° C for approximately 1 minute after the swelling treatment and prior to incorporation of the remaining materials.   The method according to claim 1 or 2, characterized in that the fat content of the skim milk is 0.3% or less, preferably 0.1%.   4. A method according to claim 3, characterized in that the fat content of the skim milk is between 0.1% and 0.01%, preferably 0.02%.   Preferably the granular gelatin has a particle size of 35 to 65 mesh, preferably 50 mesh and / or has a gelatin strength of 200 to 250 bloom grams, preferably 220 bloom grams. 5. A method according to any one of claims 1 to 4, characterized in that:   6. A method according to claim 5, characterized in that the gelatin is made from five medium and / or high bloom cowhides.   7. Process according to claim 5 or 6, characterized in that the gelatin has a viscosity of 34 mbar to 46 mbar, preferably 41 mbar.   8. The method according to claim 1, wherein the cream used has a fat content of approximately 16%.   The method according to any one of claims 1 to 8, wherein the skim milk is mixed and the high fat cream is mixed in a mixture containing at least cream and gelatin.   10. The process according to claim 1, wherein the pH value of the mixture of all materials is 4 to 7, preferably 6.4 to 6.6.   The non-fat milk is mixed before packing into a package, and the mixture containing at least cream and gelatin is heated to 120 ° C or higher for a short time and homogenized. the method of.   The method according to any one of claims 1 to 11, wherein the temperature of the mixture containing skim milk and containing at least cream and gelatin is maintained until heat treatment at 20 ° C to 40 ° C.   13. A process according to any one of the preceding claims, characterized in that the homogenization is preferably carried out in one step at a temperature below 100 ° C and a pressure from 185 bar to 215 bar.   The method according to any one of claims 1 to 13, wherein the temperature at which the skim milk is mixed and the mixture containing at least cream and gelatin is packaged is 20 ° C to 30 ° C.   15. A dairy product obtained by the method according to any one of claims 1 to 14 and containing gelatin mixed with cream and mixed with skim milk, which can be repeatedly heated and cooled several times without breaking down. A dairy product characterized in that gelatin mixed with skim milk acts as the sole stabilizer.   16. Dairy product according to claim 15, characterized in that it contains at least 70%, preferably 90% cream.   The dairy product according to claim 15 or 16, characterized in that the proportion of gelatin is from 1% to 3%, preferably approximately 1.50%.   The dairy product according to any one of claims 15 to 17, wherein the fat content is approximately 15%.

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