CS235876B3 - A method of stabilizing fermented milk products and frozen creams with carboxymethyl starch - Google Patents

Abstract

The invention relates, in connection with AO 150 334, to the addition of refined potato carboxymethyl starch with the following parameters: degree of substitution 0.1 to 0.15, pH 0.6 to 7*0, apparent viscosity of a 2% solution at 25 °C higher than 10,000 mPa. s and water binding capacity of dry matter more than 100 ml per 1 kg. Carboxymethyl starch is added in an amount of 1 g to 100 g per 1 kg of fermented milk product or frozen cream, which ensures high stabilizing properties of these products, in particular water binding, reduction of contraction forces and the required consistency.

Description

The invention solves the stabilization of fermented dairy products and frozen creams enriched with the addition of carboxymethyl starch.

Heretofore, the addition of gelatin, alginates, skimmed milk powder and the like has been used to stabilize, increase viscosity and stiffness, and in particular to bind water. It has also been proposed to use the addition of native potato and cereal starches, which, however, have no significant effects. Native starches and conventional pregelatinized starches, i.e., swellable starches, are not suitable for the purpose in view of the fact that they are incompletely dispersible in dairy products and, on the contrary, by their structure violate the consistency of the final dairy product.

Recently, degraded or oxidized starches in gelatinized form have also begun to be used in the manufacture of ice cream and milk creams and ice creams, for example according to cs. No. 150,334. Also enzymatically modified starches have begun to be used and attempts have been made to use carboxymethyl starch for this purpose, in particular flax starch.

According to the invention, it is based on the addition of carboxymethyl starch of refined potato having the following parameters: degree of substitution between 0.1 to 0.15, pH 6.0 to 7.0, viscosity of 2% solution at 25 ° C higher than 10 000 mPa.s. water with a dry matter content of more than 100 ml per g, in a quantity of 1 g to 100 g per kg of dairy fermented product or frozen cream,

235 876 provides high stabilizing properties of these products, especially water binding, contraction forces reduction and required consistency. The use of refined potato carboxymethyl fiber produced a surprisingly higher technical effect, it did not readily dissolve and associates with the dairy product colloids, improves consistency in the desired direction and does not affect the flavor properties of these products. The addition of refined potato starch carboxymethyl may also be combined with other hydrocolloid additions such as gelatin, alginates or caseinates.

The fermented dairy products and frozen creams, milk frozen creams and ice creams, frozen vegetable creams with vegetable fats show improved consistency in the production of fermented dairy products by increasing the viscosity, coagulate stiffness and decreasing the amount of whey to be separated. cream creams show the effect of addition by improving their consistency in the direction of stabilization and binding of water, which does not occur after freezing in crystals.

Carboxymethyl starch is added to milk or cream or other raw material in the manufacture of fermented dairy products and to the masterbatch in the manufacture of frozen creams, preferably under intensive stirring. For good dissolution, besides mixing, a suitable pump can be used or the dissolution can be controlled at higher temperatures. After mixing, it is recommended to homogenize the milk or masterbatch with the carboxymethyl starch. Pasteurization of milk and cream in the production of fermented milk

- 3 235 878 products or masterbatches for the manufacture of frozen creams must be carried out only after the carboxymethyl starch has been properly mixed. If the shelf life of fermented dairy products is prolonged by pasteurization, the carboxymethyl starch is added to the mature fermented product in which it is mixed before the coagulate of the fermented product is homogenized and pasteurized, eg in a scraper heat exchanger.

EXAMPLE 1

Use of carboxymethyl starch in the production of frozen cream

new cream. The base mixture was it consists of these included: Cream of 15% fat content 734,00 kg Skimmed milk powder 43,00 kg Refined granulated sugar 115.00 kg Emulsifier 2.70 kg Vanilla aroma 1.65 kg Yolk yellow 0.03 kg Carboxymethyl starch 4.00 kg

Example 2

While producing sour cream of 18% fat content with a shelf life of extended pasteurization, 1% carboxymethyl starch is added to the cream. This is stirred in a cream with an active stirrer when cold or at elevated temperature. This is followed by homogenization at 20 MPa at 50-70 ° C and pasteurization at 95 ° C. After cooling

235 876 at 23 ° C, the cream is acidified with a 1% portion of cream culture and cultured for 18 hours. An additional 1% carboxymethyl starch is added to the mature cream and, after homogenization at a pressure of 5 MPa, the cream is pasteurized on a scraper heat exchanger at 74 ° C. The pasteurized cream is filled into water-tightly sealed small consumer containers, where it slowly cools at room temperature for 3 to 4 hours. It is then cooled in a cold store and shipped to distribution.

Claims (1)

Method for stabilizing fermented dairy products and frozen creams according to the author's certificate No. 150334, characterized in that carboxymethyl starch with parameters of degree of substitution 0.1 to 0.15, pH 6.0 to 7.0 is added to the milk, cream or basic mixture. a viscosity of 2% solution at 25 ° C of more than 10 000 mPa.s and a water solids of more than 100 ml per g, either alone or in combination with other known stabilizers, such as preferably gelatin, alginate, caseinate , in quantities of 1 g to 100 g per kg of product ·