CA2017218A1 - Cholesterol free dairy product analogues based on skimmed milk and vegetable fat - Google Patents

Abstract

SUMMARY OF THE INVENTION The present invention relates to foods having the appearance, texture and taste of dairy products but in which the milk has been replaced by skimmed milk and vegetable fat. The milk fat being replaced by vegetable fat, these products have remarkable nutritional properties. Indeed, they combine the nutritive properties of dairy products (high quality carbohydrates and proteins, calcium) with those of vegetable fat (high proportion of unsaturated fatty acids, absence of cholesterol), which distinguishes them from both dairy products and their imitations based on vegetable proteins. Due to their composition, these foods do not contain cholesterol. The present invention also includes the processes for manufacturing foods based on skimmed milk and vegetable fat, which consist in incorporating vegetable fat in skimmed milk by homogenization and subjecting this new raw material to dairy technology in a manner to get a cholesterol-free food whose main ingredient is milk. The present invention allows the use of any fatty matter of vegetable origin.

Description

20172 ~ 8 OIR ~ 3 ~ SCRIP ~ I
The present invention relates to foodstuffs same appearance and use as exclusively dairy products, but these foods are made from skim milk and vegetable fat.
Dairy products are quality foods Remarkable nutritional benefits: calcium, oteins and carbohydrates easily assimilable. against, the animal fat they contain is a brake on their greater consumption. ~ n effect, the consumers are increasingly aware of the danger posed by cardiovascular illnesses. Therefore they seek to reduce in their food the share of the main people responsible for these diseases:
animal fats - rich in saturated fatty acids - and cholesterol -rol.
~ ertes, reduced-content dairy products milk fat were put on the market but too much reduction of this fat often invokes defects in taste and texture still poorly accepted by the consumer.
In order to overcome these different order constraints nutritional and organolepti ~ ue, the? resente invention offers replace milk fat with vegetable fat, rich in unsaturated fatty acids and without cnolesterol.
The difficulties posed are resolved by the invention are multiple:
- first of all, the incorporation of vegetable fat into milk poses the problem of the stability of this emulsion. ~ no additives food was considered in order to respect it?
different dairy technologies possible and thus keep finished products their natural character.
- then, the food obtained must be accepted by the consumer: taste, texture and all characteristics organoleptics should be comparable to that of dairy products correspondents.

- 2 ~ 17218 The? Repair of ali ~ ents of the? Resente lnvention takes place in several stages. The first is common to all food: this is the preparation of the new material, fa ~ te of skim milk and vegetable fat.
The following steps depend on the product that is desired.
Thus, does the present invention make foodstuffs same appearance, taste and use as cheese, yogurt, Olacea cream, but without cholesterol.
A) Analog of cholesterol-free cheese prepared from skim milk and vegetable fat The preparation of this food of the present invention is takes place in 6 distinct stages: the preparation of the ~ skimmed milk mixture vegetable fat, coagulation of the mixture obtained, cutting of the curd, its draining, its salting and the maturation of the finished product.
a) the preparation of the skim milk-fat mixture vegetable The dairy milk used for the present invention Must be ~ ro? re for consumption and have normal acidity.
3 firstly, the milk is drained through a separator so ~ get a skim milk, whose fat content is less than .I '~.
The skimmed milk thus obtained is then reheated to a temperature between +20 and + 65 ~ C, so as to facilitate emulsification.
This consists in introducing the skimmed milk and the fat vegetable in a homogenizer in the desired proportions (.4 to

3.3% vegetable fat). The usual generators used - only in the dairy industry are suitable for this operation. The pressures used depend on the nature of the raw material vegetable. A good homogenization? Allows to obtain a liquid of same appearance as milk.
20 ~ 7218 The melanOe thus obtained is then pasteurized (most often ~ 7I
at 76 ~ C for 16 seconds), then cooled to a favorable temperature at the introduction of the bacterial lactic ferment (25 to 35 ~ C).
The amount of ferment can vary between .5 and IOC, from the total weight of mixture of skimmed milk and processed vegetable fat.
At this stage, calciu chloride ~? Could be added to com ~ enser loss of calcium during ~ e pasteurization.
The supply of ferment is essential: it is him indeed which allows the acidification of the medium, favorable to the action of? resure.
~ e more, it participates in an active way in the refining.
When the acidity of the medium reaches I5 to 20 ~~, it is ready to be imprisoned, b) the coagulation of the skim milk-fat mixture vegetable Coagulation is revoked by the addition of rennet.
The latter can have different origins (fungal, bacterial, veal ...) and be presented in various forms (liquid,? oudre ...).
The dose of resin is 5 to 10 ounces to ~ 000 pounds of mixture.
At this point it is possible to add a colorant.
The duration of coagulation is between 20 and 50 minutes. ~ when the quail attains a uniform color and a sufficient firmness, it is ready to be cut.
c) cutting and heating the curd he curd is cut sn small squares (about the size of a corn kernel), then is stirred slowly for 5 to I5 minutes. The temperature is then gradually increased until reaching 33 to 45 ~ C in 20 to 10 minutes.
This heating allows the development of bacteria lactic and promotes the exulsion of the serum out of the curd.
After heating, the curd is stirred for 15 minutes to 1 hour.
The acidity obtained is then between II and I8 ~.
2Q1721 ~
d) draining the curds It can be done in different ways. ~ 'a of them is derived from a process widely used in the industry North American cheese maker: cheddarisation.
Other methods could also be used:
washing ~ u curd, prepress in tank, ~ curd ilage ...
~ At first, we draw off the serum, which is the supernatant in which the curd is bathed.
~ Then we perform the cheddarization of the curd retained. This technique consists of forming two blocks of curd, cutting them into pieces that we stack on top of each other and then flip over, in order to favor the expulsion of serum under the curd proore? oids.
4 to 7 successive reversals are carried out. When the acidity developed and reaches 45 to 30 ~~, the curd can be salted.
e) salting The cheddarized curd blocks are passed through the mill:
we then obtain small cossettes which are then salted dried up. ~ A size of the pods ensures a nomogenic distribution of the salt.
The salt content ~ went from 1.5 to 3C ~ by mass total curd.
f) ~ aturation (or refining) . ~ pr ~ s 1 ~ salting, the curd is put into molds and is tightened under a tension which can vary from I to 5 kg / cm for 5 to I5 heyre 8.
The final product is vacuum packed and the process maturation takes place at a temperature between +2 and +20 C.
The duration of the ripening determines the intensity of the flavor of the product.
got.
This product has the appearance and flavor very close to that of cheese. It is essentially made up of raw materials dairy ($ 67 to $ 96) and vegetable fat (4 to 33 ~). It is of great nutritional interest because it combines the qualities of cheese to those of vegetable fats.
It contains 30 to 55% humidity.
20 ~ 218 3) Cholesterol-free yogurt analog ~ l pre ~ ar? From skim milk and vegetable fat The ~ repair of this food of the present invention is carried out in 4 distinct stages: the preparation of the milk mixture skim-vegetable fat, enriching this mixture with proteins, seeding and maturation of this melanOe and storage of the finished product.
a) re-aration of the skim milk-fat mixture vé ~ etale ~ It is similar to the one made during the fabrica -tion of a cheese analog to ar? resente invention. We perform first the skimming of milk (lower fat content to .I ~~) then we incorporate vegetable fat by homogenization, after heat treatment? workable.
~ In the case of the yoghurt manufacturing process, the vegetable fat content is between .I and 4 ~, ~.
Before esteurising the emulsion thus obtained, it is enriched in proteins.
b) enrichment ~ ssement ~ roteins The oteins, which are enriched with the emulsion obtained, are of dairy origin. ~ They are available in several forms:
powdered milk or whey, caseinate, obtained? ar ultrafiltration ... ~ They play an essential role on the firmness of the final product. Consequently, the enrichment rate may vary according to the desired texture in the finished product (I ~ protein can be added ~, ~ es ~ rattans in the ulcerative form are incorporated gradually with the éOré milk mixture ~ é- ~ vegetable fatty matter. A
moderate agitation and? asteurization are sufficient for the hydration of proteins.
The pasteurization of this new mixture takes place at this stage (the ~ often read 7I to 76 ~ C ~ for I6 seconds), in order to destroy unwanted bacterial flora.
2 ~ 1 ~ 218 c) sowing and ~ aturdtion ~ after having cooled this ~ mixture to a temperature of 44 ~ 2 ~ C, it is seeded with bacterial lactic ferment (.5 to 5 ~ / O).
Maturation is the development of the bacterial lactic ferment, leading to the production of a coagulum, under the action of heat.
This maturation is carried out differently depending on whether you want a firm or brewed finished product.
3 in the case of a firm finished product, the ~ mixture is seeded and immediately put into ots. It is at this level that we can incorporate flavoring substances (aromas, sugar, honey ...) or fruits. The ~ ots are then incubated at a temperature of 44 - 2 ~ C, for 2 to 3 hours. When the acidity reaches 75 at TOOO ~, the product is quickly cooled to 4 to + 6 ~ C. Tunnels with drafts are particularly effective for rapid cooling.
~ In the case of a brewed finished product, maturation has place in tank for 3 to 5 hours. When the acidity reaches 65 ~ 90 the coagulum 'obtained is cooled to +4 to + 6 ~ C and stirred.
We can then incorporate aromas or fruit. He is then potted.
d) storage Finished products must be stored at a temperature from +4 to + 6 ~ C. Their lifespan is linked to the lifespan of farms that they contain, without any degradation of the quality.
In order to ensure a great conservation in these products (over time and at room temperature), it is possible to 108 thermiser. ~ In this case, the bacterial lactic ferments of these foods are only read alive.
These foods have the appearance and flavor comparable to that of yogurts (firm or brewed). They are basically made up of raw materials of dairy origin (96 to 99.6%) and vegetable fat (.I at 4 ~ h). They are of dietary interest remarkable because they combine the qualities of yogurts with those of vegetable fats.
20 ~ 1L7218 r) Analog of Olaceous cream without cholesterol prepared from skim milk and vegetable oatmeal The preparation of this food of the present invention takes place in 6 distinct stages: the preparation of the skimmed milk mixture vegetable fat, preparation of the icing mixture, the ripening -tion of this mixture, its flavoring, freezing and hardening a) the preparation of the skim milk-fat mixture vegetable ~ It is similar to the one made during the fabrica -tion of a cheese analog? ar the ~ invention resente.
The milk is first skimmed (fat content lower than.I ~, '~? uis incorporates vegetable fat by homogenization, after a preliminary heat treatment.
3in the case of the ice cream manufacturing process, the vegetable fat content is between 3 and I2 ~~ o ~
Before pasteurizing the emulsion thus obtained, it must be enriched with different ingredients in order to constitute the icing mixture.
b) preparation of the icing mixture r ~ skim milk-matter emulsion ~ vegetable rasse is slowly heated in a tank to a temperature of 25 to 35 ~ 5.
Then, gradually incorporate milk proteins (in the form skim milk or whey powder, ultrafiltered proteins ...).
Enrichment with ~ roteins improves the texture of the product final while e ~ ~ living the formation of large crystals. We can enrich in protein at a rate of I ~ cC '(depending on the desired texture).
We continue to increase the temperature in the tank. At 35 to 40 ~ C, we gradually add a mixture of stabilizer and emulsifier (.2 to .6%).
These ingredients are on the one hand gums (guar, carob ...) and on the other hand mono and diglycerides. Their role is essential to the stability of the emulsion and the abundance of the finished product. At this stage it is possible to add sugars and cocoa. Several types of sugars can be used and their content can vary from 8 to 18%
according to the desired taste.
20 ~ 7218 then, the temperature is raised to eO ~ 70 ~ C.
The increase in temperature ~ and swelling to ~ serine and stabilizers and facilitates the dissolution of the other ingredients.
The ~ asteurization of this mixture then takes place: either ~ 0 minutes' 69 ~ C, or high pasteurization? 35 ~ C.
The mixture -; to freeze is then ready to undergo operations following.
c) the maturation of the icing mixture ~ near? asterisation, ie mixture is cooled quickly - through a plate heat exchanger. It is brought to a temperature from -4 to 6 ~ C.
Maturation consists in maintaining the mixture at this temperature for 2 to 30 hours with slow stirring in order to maintain its homogeneity. 5 allows the mixture to obtain viscosity desired thanks to the complete hydration of? oteins and stabilizers.
d) flavoring It was during maturation that we incorporated essences, fruits and your authorized colors.
At this stage, it is possible to condition the mixture and store it at ~ 4 to + 6 ~ C. This mixture is then used in machines soft ice cream (soft-serve freezer ~. The final product has the same organoleptic characteristics ~ ues than this last but it does not contain no cholesterol and its fat is of vegetable origin.
: 'ais if you want a final product similar to hard ice cream, the mixture must undergo two additional stages.
e) freezing This operation solidifies the mixture and incorporate air a ~ in d ~ to obtain abundance and texture suitable. The proliferation is the increase in the volume of the product finished in relation to the volume of the initial product, corroded by its denunciation due to freezing and especially to the circulation of a certain volume of air introduced into the mixture.
. 9 ~ for that, the freezing takes place in a freezer where the mixture circulates. The temperature of the mixture is lowered there to _7 to -5 e. At this level, 50% of the water in the mixture is in the form of ice.
f) hardening The mixture is then taken out of the freezer. It is closed but still flexible it is here that it is put in containers.
Then the freezing continues so that the water either 80 to 85% converted to ice. The containers are placed in a freezer with a temperature between -40 and -20 ~ C.
The finished product looks and tastes like creams icy. It is mainly composed of original raw materials dairy and vegetable fat (3 to I2 ~ o) ~
It constitutes an important nutritional interest because it combines the qualities from skim milk to those of vegetable fat.
/ ~.

Claims (9)

2- food according to claim I in which any fat vegetable can be used. 3- food according to claim I in which the technology dairy is the process of making cheese and consists of skim milk, vegetable fat, lactic ferment bacterial, rennet and salt. 4- food according to claim 3 wherein a dye or calcium chloride can be added. 5- food according to claim I wherein the technology dairy is the yogurt manufacturing process and consists of skim milk, vegetable fat, milk protein and of bacterial lactic ferment. 6- food according to claim 5 wherein substances flavorings, fruits or colors can be added. 7- food according to claim I wherein the technology dairy is the process of making ice cream and made up skim milk, vegetable fat, milk protein, a mixture of stabilizer and emulsifier and sugars. 8- food according to claim 7 wherein cocoa, fruits, flavorings or colors may be added. 9- process for manufacturing a food with the same appearance, taste and texture as a cheese from skim milk and fat vegetable, containing 4 to 33% fat and 30 to 55% moisture, said food consisting of skim milk, fat vegetable, bacterial lactic ferment, rennet and salt, said process being characterized by the incorporation of the material vegetable fat with skim milk by homogenization, pasteurisa -tion of this emulsion, the incorporation of lactic acid bacteria - nothing, the coagulation of this emulsion by bringing it rennet, cooking the curd obtained at a lower temperature at 45 ° C, the draining of the curd, its salting and its pressing and storage of the finished product at a temperature between +2 and + 20 ° C.
I0- process for manufacturing a food with the same appearance, taste and texture as a yogurt from skim milk and fat vegetable, containing .I to 4% fat, said food being made up of skim milk, vegetable fat, proteins dairy, bacterial lactic ferment, said process being characterized by the incorporation of vegetable fat in milk skim by homogenization, enrichment of this emulsion in dairy proteins, the pasteurization of this mixture, incorporates it -tion of bacterial lactic ferment to this mixture, the maturation of this medium at a temperature close to 44 ° C., when the product at a temperature of +4 to + 6 ° C and during product storage finished at the same temperature.

II- manufacturing method according to claim I0 wherein flavorings, fruits or colors may be added, I2- process for manufacturing a food with the same appearance, taste and texture like an ice cream from skim milk and matter vegetable fat, containing 3 to I2% fat, said food consisting of skimmed milk, vegetable fat, dairy proteins, a mixture of stabilizer and emulsifier and sugars, said process being characterized by the incorporation from vegetable fat to skim milk by homogenization, the introduction of milk proteins into this emulsion, as well than stabilizer, emulsifier and sugars, pasteurization of this mixture, its maturation at +4 to + 6 ° C, its flavoring and its freezing at -40 to -20 ° C.
I3- manufacturing method according to claim I2 wherein cocoa, flavoring substances, fruits or colors can be added.