AU2001229865B2 - Method for the production of a dairy product containing gelatine and cream - Google Patents
Method for the production of a dairy product containing gelatine and cream Download PDFInfo
- Publication number
- AU2001229865B2 AU2001229865B2 AU2001229865A AU2001229865A AU2001229865B2 AU 2001229865 B2 AU2001229865 B2 AU 2001229865B2 AU 2001229865 A AU2001229865 A AU 2001229865A AU 2001229865 A AU2001229865 A AU 2001229865A AU 2001229865 B2 AU2001229865 B2 AU 2001229865B2
- Authority
- AU
- Australia
- Prior art keywords
- gelatine
- set forth
- skimmed milk
- cream
- dairy product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000001828 Gelatine Substances 0.000 title claims description 47
- 229920000159 gelatin Polymers 0.000 title claims description 47
- 235000019322 gelatine Nutrition 0.000 title claims description 47
- 238000000034 method Methods 0.000 title claims description 31
- 239000006071 cream Substances 0.000 title claims description 26
- 235000013365 dairy product Nutrition 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 1
- 239000007795 chemical reaction product Substances 0.000 description 5
- 238000009434 installation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000001935 peptisation Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
- A23C11/065—Microbial proteins, inactivated yeast or animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Description
VERIFICATION OF TRANSLATION I, Dr. jur. Dr. phil. Engelbert Hofinger, resident in Falkstrale 13, A-6020 Innsbruck (Austria), do hereby declare that I am conversant with the English and German languages and that I am a competent translator thereof; I verify that the attached English translation is a true and correct translation made by me of the attached document in the German language.
Sjur. Dr. phil. E elbert Hofinger Innsbruck, this 11 day of July 2003 -1- Process for the production of a dairy product containing gelatine and creamn N, The invention concerns a process for the production of a dairy product containing Ctgelatine and cream, wherein the ingredients are mixed, heated and put into the pack. The invention further concerns a dairy product which in particular is produced by that process.
A dairy product of that kind is described in EP 0 805 629 B1. It has been found n however that the previously known processes do not promote to the desired extent the N deployment of the gelatine which has a substantial influence on taste, consistency and 00 separation of the end product.
An object of the invention is to provide a process for the production of a gelatinebearing dairy product, which permits as full deployment of the gelatine as possible.
In the process according to the invention there is provided a process for the production of a dairy product containing gelatine, skimmed milk and cream, wherein the ingredients are mixed, heated and put into a pack, said method including the steps of: heating the skimmed milk to a temperature of between 25'C and 40'C; stirring in the gelatine into the warmed skimmed milk with vigorous agitation; soaking the mixture containing skimmed milk and gelatine with slight agitation for between 15 and 40 minutes, preferably for between 25 and 30 minutes; mixing of cream into the mixture containing skimmed milk and gelatine.
The use of gelatine in granule form with a grain size of preferably about 50 mesh and a gel rigidity of between 200 and 250 Bloom gram as well as skimmed milk whose fat proportion is between 0.1% and 0.01%, preferably about 0.02%, for producing that mixture, has proven to be particularly appropriate in terms of wetting of the gelatine with the skimmed milk and thus the gelatine deployment options. In this respect all percentages are percent by weight.
Thereafter it is desirable if the mixture is left to soak with slight agitation for approximately half an hour and prior to mixing with the remaining ingredients heated for about a minute to a temperature of between 55 0 C and 65'C, preferably to 60 0 C, before the operation of mixing with the cream whose fat content is about 16% is effected.
A suitable selection and combination of the raw materials for the gelatine, while precisely observing given temperature and time parameters, results in the formation of an albumin structure which has the capability of no longer changing its formed structure. In other words, the dairy product produced in that way can be heated and cooled a plurality of times without breaking down. That effect could be achieved in accordance with the state of the art only with the addition of additive materials. The 21/01/05,ck 13464jan2 speci, I use of additive materials of that kind is no longer required in the process according to the invention in which the gelatine serves not only as a stabiliser in regard to viscosity but also a stabiliser in regard to the stability of the dairy product.
In order for the end product to keep for a long period in the uncooled condition, it is particularly advantageous if the mixture which contains at least cream and gelatine enriched with skimmed milk and whose pH-value is between 4 and 6.6 is briefly heated before being put into the pack, to a temperature which is above 120 0
C.
In order to achieve adequate resistance for the end product at room temperature, it is preferably provided that the mixture containing at least cream and gelatine enriched with skimmed milk is maintained up to the heating operation at a value of between 20 0 C and 40 0
C.
It is preferably provided that the mixture containing at least cream and gelatine enriched with skimmed milk is homogenised preferably in one stage at a temperature of below 1000C at high pressure in order to achieve a uniform size respectively distribution of the fat particles.
In order to prevent separation or deflocculation of the gelatine, it has proven to be particularly desirable if the filling temperature of the mixture is between 200C and 300C.
In accordance with a further aspect of the invention, it seeks to provide a dairy product which is produced in particular in accordance with that method.
A dairy product of that kind is characterised in that it contains gelatine enriched with skimmed milk, mixed with cream.
It has been found particularly desirable in terms of consistency and durability of the novel dairy product if at least 70% of cream is used and the gelatine proportion is between 1% and preferably being 1.50%.
So that the novel dairy product has a preferred fat content of about 15%, in accordance with a further embodiment it is provided that high-fat cream is added to the mixture containing at least cream and gelatine enriched with skimmed milk.
The invention will be described in greater detail hereinafter by means of a preferred embodiment with reference to the drawing in which: Figure 1 is a diagrammatic representation of a manner of carrying out the process according to the invention, and Figure 2 shows the approximate temperature configuration during the individual steps in the process.
In step I skimmed milk 1 is heated in a mixing tank 4 to a temperature which is between 250C and 40 0 C. A food gelatine 2 in granule form can then be stirred into that heated skimmed milk 1 with a turbomixer, for example of the Ytron type.
It has been found that the choice of the gelatine influences the stability and life of the end product. Great significance is therefore attributed to the correct selection and combination of the raw materials for the gelatine, in which respect tests have shown that both animal and also vegetable gelatine is suitable for use in the process according to the invention. In the present embodiment by way of example the gelatine is produced from five different kinds of medium- and/or high-Bloom split cowhide and has a gel rigidity of about 220 Bloom gram. The viscosity of that gelatine is about 41 millibars, with the viscosity being directly proportional to the Bloom grams. In this embodiment the viscosity of the gelatine is established in such a way that a mixture with 6 2/3 gelatine proportion is stirred, that mixture is heated in a water bath to 0 C, a sample is drawn off and viscosity is determined from that sample.
After the gelatine is stirred into the skimmed milk the mixture is left to soak for at least 15 minutes and preferably approximately half an hour. After that soaking operation the mixture is heated for about 1 minute at about 600C in order to promote mixing of the gelatine with the skimmed milk.
In step III cream 3 with for example 15% by weight of fat is added. In further succession, in this preferred embodiment, high-fat cream 5 is added in step IV to that mixture which contains at least cream and gelatine enriched with skim milk and which has a fat content of about 13% 14%, in order to obtain an end product with a fat content of about Before the pack is filled, in order to provide that the product keeps for a long time, brief heating at over at least 120 0 C and preferably over 130C is effected in an UHT-installation 6 (step A suitable ultrahigh temperature heating installation is for example the Finnah/ST2 installation.
Thereupon the mixture containing at least cream and gelatine enriched with skimmed milk is homogenised in a homogeniser 7 at for example 800C and under a pressure of between 185 and 215 bars (step VI). After cooling to a temperature of between 200C and 300C in the filling machine 8 (step VII), an aseptic filling operation can be effected to fill pack units 9 which for example as is known per se comprise card and/or paper and which are lined with aluminum and/or plastic material (preferably polyethylene), whereupon rapid cooling to at least 150C is effected in a cold-storage depot (step VIII).
Claims (17)
1. A process for the production of a dairy product containing gelatine, skimmed milk t and cream, wherein the ingredients are mixed, heated and put into a pack, said method including the steps of: Sa. heating the skimmed milk to a temperature of between 25'C and 00oO b. stirring in the gelatine into the warmed skimmed milk with vigorous agitation; c. soaking the mixture containing skimmed milk and gelatine with slight Sagitation for between 15 and 40 minutes, preferably for between 25 and minutes; d. mixing of cream into the mixture containing skimmed milk and gelatine.
2. A process as set forth in claim 1, wherein after soaking and prior to mixing with the remaining ingredients the mixture is heated for approximately one minute to a temperature of between 55 0 C and 65°C, preferably to
3. A process as set forth in claim 1 or claim 2, wherein the fat proportion of the skimmed milk is below preferably below 0.1%.
4. A process as set forth is claim 3, wherein the fat proportion of the skimmed milk is between 0.1% and 0.01%, preferably being 0.02%.
5. A process as set forth in any one of the claims 1 to 4, wherein the gelatine which is preferably in granule form is of a grain size of between 35 and 65 mesh, preferably 50 mesh, and/or has a gelatine rigidity of between 200 and 250 Bloom grams, preferably 220 Bloom grams.
6. A process as set forth in claim 5, wherein the gelatine is produced from five different kinds of medium and/or high-Bloom split cowhide.
7. A process as set forth in claim 5 or claim 6, wherein the gelatine is of a viscosity of between 34 and 46 millibars, preferably being 41 millibars. 21 /01/05,ck 3464jan2 I claims,4
8. A process as set forth in any one of claims 1 to 7, wherein the fat proportion of the cream used is about 16%. 5 9. A process as set forth in any one of claims 1 to 8, wherein high-fat cream is added (N to the mixture containing at least cream and gelatine enriched with skimmed milk. Vt')
010. A process as set forth in any one of claims 1 to 9, wherein the pH-value of the C mixture of all ingredients is between 4 and 7, preferably between 6.4 and 6.6.
11. A process as set forth in any one of claims 1 to 10, wherein before being put into a pack the mixture containing at least cream and gelatine enriched with skimmed milk is heated briefly to a temperature above 120'C and is homogenised.
12. A process as set forth in claim 11, wherein the temperature of the mixture containing at least cream and gelatine enriched with skimmed milk is maintained up to the heating operation at a value of between 20 0 C and
13. A process as set forth in any one of claims 1 to 12, wherein the homogenisation operation is effected preferably in one stage at a temperature below 100 C' and a pressure between 185 bars and 215 bars.
14. A process as set forth in any one of claims 1 to 13, wherein the temperature at which the mixture containing at least cream and gelatine enriched with skimmed milk is put into a pack is between 20'C and A dairy product obtainable by a process as set forth in any one of claims 1 to 14 containing gelatine enriched with skimmed milk mixed with cream, wherein it can be heated and cooled down several times without braking down, wherein the gelatine enriched with skimmed milk serves as the only stabiliser.
16. A dairy product as set forth in claim 15, wherein it contains at least preferably 90% cream. 21/01/05,.ck 3464jan2 I
17. A dairy product as set forth in claim 15 or claim 16, wherein the proportion of gelatine is between 1% and preferably at about 1.50%.
18. A dairy product as set forth in any one of claims 15 to 17, wherein it has a fat C 5 content of about (N t 19. A process as claimed in claim 1, substantially as described herein with reference 0to the accompanying drawings.
20. A dairy product as claimed in claim 15, substantially as described herein with reference to the accompanying drawings 0 reference to the accompanying drawings. 23/04/07.sw13464 p6.6
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/AT2001/000016 WO2002056696A1 (en) | 2001-01-22 | 2001-01-22 | Method for the production of a dairy product containing gelatine and cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2001229865A1 AU2001229865A1 (en) | 2003-02-13 |
| AU2001229865B2 true AU2001229865B2 (en) | 2007-05-17 |
Family
ID=3619080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2001229865A Expired AU2001229865B2 (en) | 2001-01-22 | 2001-01-22 | Method for the production of a dairy product containing gelatine and cream |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JP4491676B2 (en) |
| KR (1) | KR20030091970A (en) |
| AU (1) | AU2001229865B2 (en) |
| CA (1) | CA2435359C (en) |
| CZ (1) | CZ20032255A3 (en) |
| HU (1) | HUP0302815A3 (en) |
| NO (1) | NO325537B1 (en) |
| PL (1) | PL212118B1 (en) |
| SK (1) | SK287782B6 (en) |
| WO (1) | WO2002056696A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX360951B (en) * | 2005-08-12 | 2018-11-21 | Intercontinental Great Brands Llc | Mouth-moistening compositions, delivery systems containing same and methods of making same. |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2600028A1 (en) * | 1976-01-02 | 1977-07-14 | Molkerei Zentrale Westfalen | Spreadable, milk-based semi-fat prodn. - by mixing cream with milk protein, adding skimmed milk, pasteurising and homogenising |
| DE19528936A1 (en) * | 1995-08-07 | 1997-02-13 | Oetker Nahrungsmittel | Fresh cream cheese prepn. - by heating and homogenising a mixt. of cream, skimmed milk, milk powder, starch, gelatin and carrageen, cooling and fermenting |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2348023A1 (en) * | 1973-09-24 | 1975-04-03 | Allgaeuer Alpenmilch | Cream desserts and puddings - contg. thickened soured skim milk, whipped cream and additives |
| SU1762863A1 (en) * | 1990-08-01 | 1992-09-23 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Dairy dessert |
| AU703424B2 (en) * | 1995-01-12 | 1999-03-25 | Hama Foodservice Gesmbh | Milk product |
| GB9517031D0 (en) * | 1995-08-19 | 1995-10-25 | Procter & Gamble | Confection compositions |
| DE19860437A1 (en) * | 1998-01-08 | 1999-09-16 | Tetra Pak Gmbh & Co | Food product, which can be consumed frozen and defrosted |
| AT410885B (en) * | 1999-09-21 | 2003-08-25 | Hama Foodservice Ges M B H | METHOD FOR THE PRODUCTION OF A MILK PRODUCT INCLUDING GELATINE, SKIMMED MILK AND FRUIT |
-
2001
- 2001-01-22 SK SK1052-2003A patent/SK287782B6/en not_active IP Right Cessation
- 2001-01-22 CZ CZ20032255A patent/CZ20032255A3/en unknown
- 2001-01-22 HU HU0302815A patent/HUP0302815A3/en unknown
- 2001-01-22 AU AU2001229865A patent/AU2001229865B2/en not_active Expired
- 2001-01-22 WO PCT/AT2001/000016 patent/WO2002056696A1/en active IP Right Grant
- 2001-01-22 PL PL365023A patent/PL212118B1/en unknown
- 2001-01-22 CA CA2435359A patent/CA2435359C/en not_active Expired - Lifetime
- 2001-01-22 JP JP2002557214A patent/JP4491676B2/en not_active Expired - Lifetime
- 2001-01-22 KR KR10-2003-7009616A patent/KR20030091970A/en not_active Application Discontinuation
-
2003
- 2003-07-16 NO NO20033217A patent/NO325537B1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2600028A1 (en) * | 1976-01-02 | 1977-07-14 | Molkerei Zentrale Westfalen | Spreadable, milk-based semi-fat prodn. - by mixing cream with milk protein, adding skimmed milk, pasteurising and homogenising |
| DE19528936A1 (en) * | 1995-08-07 | 1997-02-13 | Oetker Nahrungsmittel | Fresh cream cheese prepn. - by heating and homogenising a mixt. of cream, skimmed milk, milk powder, starch, gelatin and carrageen, cooling and fermenting |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2002056696A1 (en) | 2002-07-25 |
| JP4491676B2 (en) | 2010-06-30 |
| PL365023A1 (en) | 2004-12-27 |
| NO20033217D0 (en) | 2003-07-16 |
| CZ20032255A3 (en) | 2003-11-12 |
| KR20030091970A (en) | 2003-12-03 |
| NO325537B1 (en) | 2008-06-09 |
| SK287782B6 (en) | 2011-09-05 |
| SK10522003A3 (en) | 2003-12-02 |
| JP2004518427A (en) | 2004-06-24 |
| CA2435359C (en) | 2010-11-16 |
| NO20033217L (en) | 2003-07-16 |
| HUP0302815A2 (en) | 2003-11-28 |
| PL212118B1 (en) | 2012-08-31 |
| HUP0302815A3 (en) | 2005-05-30 |
| CA2435359A1 (en) | 2002-07-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGA | Letters patent sealed or granted (standard patent) | ||
| MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |