DE2114172A1 - Acid milk products - by cooling liquid compsn at above isoelectric interval, followed by acidification - Google Patents

Abstract

In the prodn. of acid milk prods., e.g. yoghurts, in which the milk is heated; mixed with a pure culture and incubated, incubation at a pH above the isoelectric interval is interrupted by cooling, while the compsn. is still liquid, and the pH of the cold compsn. is brought to the optimum value, pref. 4.6-3.8, by addn. of strong acid. Other prods. include acid milk, acid cream, acid protein concentrate and soft cheese. Cooling the liquid comspn. is cheaper and quicker than cooling a semi-solid. The prod. is stable, e.g. the acidity of yoghurt does not change over about 6 weeks. Prods. of consistency varying from liquid to semi-solid can be produced.

Description

Process for making sour dairy products Addition to patent ... (= P 20 35 675.6-41) The main patent has a process for the production of sour milk products, E.g. yoghurt, to the object in which the milk is heated, mixed with pure cultures and is incubated, which is characterized by the fact that the incubation in above the pH ranges lying in the isoelectric interval by cooling the still liquid System is interrupted and that the pH range is increased by adding strong acids the optimal pR range, preferably 4.6 to 3.8, is set in the cold state will. The object is achieved by a method according to the main patent, an acidic Produce milk product on the basis of precipitated protein and the optimal pH range to stabilize the respective product, i.e. to a large extent the optimal condition of the product to make irreversible.

In the process, which is also known in relation to the main patent both the destabilization process and the water retention or deposition as also the stabilization of an achieved state in which the number of existing Bacteria is many times that of the starting material, only extremely imperfect solvable. A known method (DOS 1 492 766) partially circumvents these difficulties in that the roagulation (destabilization of the protein) of the milk or Sahpe prevented by adding anticoagulants, i.e. or TyT) "protein in water" is maintained and the final number of bacteria equal to that of pasteurized Milk law wire. So there is neither a bacteriological one Conversion process instead of destabilizing or coagulating protein with this process a dairy product can be obtained. However, it is a Dairy product of its own kind, which is essential in terms of taste and quality of sour milk products of a known type, i.e. based on precipitated protein, differs.

In the case of these in known processes, there is also no need for bridging.

It is not necessary because it destabilizes the protein is not intended, rather the character of the original milk is preserved as far as possible should stay.

In this known process, anticoagulants are added To prevent destabilization of the protein when an edible acid is added. As a result, the character of normal milk is roughly retained. The sour taste is achieved by adding an edible acid. It is therefore a sour milk product special kind, the basis of which does not consist of precipitated protein and therefore the full-bodiedness and character of a sour milk product, its basis consists of precipitated protein, cannot reach. To overcome this disadvantage, Introductory distillates are added. The present invention relates on the one hand a further development of the process according to the main patent and, on the other hand, improvements both the method according to the main patent and the method according to the present one Invention.

The invention therefore initially relates to a method of production sour milk products, e.g. yoghurt, sour milk, sour cream, sour protein concentrate, Fresh biscuits in which the raw material is heated and which is thereby is characterized by the fact that, according to the invention, the starting material would be solid, non-incubated, anticoagulant-free Milk and this in pH ranges above the isoelectric interval A culture concentrate is admixed in cold Bustand in such a way that a temperature-controlled destabilization of safety with simultaneous controlled lowering of the pH value to the optimum Range, preferably 4.6 to 3, N occurs. The further development of the procedure According to the main patent, the fact that it is now also possible to use sweeter Running out of milk. For the purposes of the invention, sweet milk is milk with a pE value between 6.6 and 7.2. Since there is no incubation according to the method according to the invention, The cooling processes, which are expensive in gelatinous systems, are also dispensed with the state of the art.

Because the system is in an area in which the T * water binding capacity is maximum, and a pH range rushes through with simultaneous felling of protein in which the most diverse reactions take place, can those for the known Process required steps of homogenization, thickening and stabilization, e.g. by evaporation or the addition of powder or anticoagulant. In this way, the reactions that previously could not be influenced can now be controlled will. As a result, undesirable reactions can also be eliminated. Because the microorganisms that are multiplying are reduced by the addition of the culture concentrate so shocked or damaged that they stop working discontinue under these conditions. Experiments have shown that the microorganisms due to the addition of the culture concentrate, their activities in yoghurt ceased to have. Because the pH range is steered to its optimal range and maintained furthermore, no water bonds can be broken. That also contributes to stabilization of the final state.

The inventive method can also be of homogenized and / or by concentrating or adding powder to thickened milk.

The setting of the optimal pH range with simultaneous destabilization of the protein by adding a culture concentrate also has the advantage that now the degree of firmness of the system through the type of access: e and by the type of distribution state of the added culture concentrate as well as the type of culture concentrate itself and the type of cooling can be influenced. rs is therefore possible, all areas in between from the almost liquid to produce a solid sour milk product. Be under type of bugabe Understand the time and amount of addition. In this way it can be determined which Types of protein combine with one another.

The longer and the more culture concentrate is added, the more intense it is the protein structures can be "untangled", i.e.

the more active centers are released for water retention.

The number of existing Understand bacteria as well as the degree of concentration.

The nature of the state of distribution of the culture concentrate added can be varied, for example, by the infeed speed of an agitator. The more homogeneously the added culture concentrate is distributed, the more perfectly it is the transfer of the protein and the more severe the damage to the microorganisms.

It will be understood that this can be achieved by the method of the present invention Sour milk product produced has a much longer shelf life than a conventional one Process produced dairy product is. In addition, the inventive Process much easier and cheaper than the known processes without the quality would be impaired.

In the experiments carried out with the method according to the invention the cooling took place in one. Temperature range below 150 C preferably at 70 C, namely hi Production of yogurt and sour milk drinks, in which area the water-blocking capacity of the Biweiss is maximum. 9s can do nothing afterwards Whey more leak out.

A temperature range of 15 to 40 ° V selected, which in terms of Wff and free water that is given off, is optimal. In the case of cream cheese, a well-known hatred is the release of a certain amount of whey required and the remaining amount of whey must remain bound to the protein, at the conventional method for the production of fresh glasses is the disadvantage, that the remaining amount of whey is partially split off from the protein in the course of the process as a result, liquid leaks out and the water released reduces the quality of the water overcalled.

Since the culture concentrate is added after cooling, it is guaranteed that in the event of a fall water is split off, which is a risk could, if the addition of the culture concentrate in too high a temperature range would take place.

However, in principle, the bug of the culture concentrate can also be used take place during the cooling process, provided that the cooling system is already below the required temperature limit has cooled down.

While the traditional methods of making acidic Dairy products the microbiological conversion of milk sugar into lactic acid with simultaneous multiplication of the active bacterial strains in the entire process in the milk itself performs, another object of the invention is a process for the production of sour milk products, e.g. yoghurt, sour cream, sour cream, sour Egg whale concentrate, cream cheese, in which the raw material, e.g. milk, whey, cream or a mixture of these substances, heated and possibly mixed with pure cultures and is incubated, the incubated or unbred output substance in over the isoelectric Interval lying pH ranges in a cold state a culture concentrate like this is admixed that a temperature-controlled destabilization of the protein under simultaneous controlled lowering of the pH value to the optimal range, preferably 4,6 to 3, S, occurs, which is characterized by hatred according to the invention as Starting material for the culture concentrate Milk or whey or a mixture of Mervon is taken and the starting material water, preferably his to a dry mass content between 80% and 55%. is withdrawn. The advantage This method consists in that -ex no longer in the entire acidification process Milk itself is carried out, but rather in the starting material for the culture concentrate, e.g. in the whey. As a result, it is possible to have one continuously Produce sour milk product, simply by adding the culture concentrate when cold in sweet milk.

The process according to the invention is illustrated below by means of examples explained: 1.

For the production of sour milk drinks, skimmed and sour milk was used or sweet whey as a starting product. Reide proportions have been separated to 70 to 740 C and then cooled to 60 C.

The proportions of skimmed milk and whey were used in the individual examples mixed cold in different proportions, heated from 45 ° C and as in the Examples of the main patent described with Yahurt culture mixed with falling incubated ne-erature to pH 5.1 and cooled to approx. 7 ° C.

Example 1.: Skimmed milk (1000 ml) and whey (500 ml) were as above described mixed, incubated and chilled. Su the mixture (pH 5.1 t = 6 ° C) was 145 jml Kk (pH = 4.1) cooked with stirring and after a dwell time of approx. 5 Stir in at least 50g sugar and 150g lemon syrup. The scent rose to 50 ° C heated, homogenized at 250 atmospheres and then cooled to approx. 6 ° C.

The result is a viscous, pleasant, acidic mixed milk drink.

The brewing after 14 days showed no whey leakage and none Change in pH.

Feis @ iel 2: Skimmed milk (1000 ml) and whey (1000 ml) were as above described, mixed, incubated and chilled. Su the mixture were (p @ 5.1 t = @ ° C) 200 ml of KK are added with stirring and, after a dwell time of approx. 5 minutes, 65g Mix in sugar and 200 g peanut syrup.

The mixture was heated to 50 ° C., homogenized at 250 atmospheres and then cooled to approx. 6 ° C.

The result was a tasty, sour mixed milk drink @. The exam after 14 days showed no molar leakage and no change in pH.

Example 3: Skimmed milk (1000 ml) and whey (1000 ml) were made as above described, mixed, (in the whey 4g Celatine were previously dissolved) incubated and chilled. The ireitero procedure took place as in example 2.

The result was a viscous, tasty, sour milk drink, which became slightly gelatinous when standing for a long time, but after shaking it became drinkable got back. The test after 14 days showed no whey leakage and none Change in pH.

Example 4: Skimmed milk (1000 ml), and whey, in which 6 g of gelatin beforehand were dissolved, (1000 ml) were mixed as described above, without incubation at a temperature of approx. 6 ° C with 300 ml of KK and after a dwell time 65 g sugar and 200 g lemon syrup were stirred in over a period of about 5 minutes.

The mixture was heated to 50 ° C., homogenized at 250 atmospheres and then cooled to approx. 60 ° C.

The result was a viscous, tasty, sour milk mix drink, which became slightly gelatinous when standing for a long time and its ability to drink after shaking got back. The exam after 14 days showed no whey leakage and no change in pH.

II.

For the production of sour cream use a 12% sweet cream that heated to 95 ° C, then incubated at 35 ° C to pH 5.1 and to approx. 6 ° C was cooled.

Example: 1000 ml of 12% cream, prepared in the manner described above was treated, 140-1 KK was added at 6 ° C. The pH value decreased to 4.4.

The sour cream obtained in this way did not show any quality-reducing effects after eight days Properties, the pH remained constant.

For the production of curd cheese was used skimmed milk, which at 71 Heated to 73 ° C, mixed with 1% culture and 0.01% rennet at 35 ° C, up to pH 5.1 incubated and then cooled to C-C.

Example 1: 10 1 skimmed milk treated in the manner described above KK was added at 6 ° C. until a pH of 4.6 was established. After a short dwell time, the mixture was warmed to 23 ° C. The emerging Whey was removed with a whey removal tape. Immediate cooling followed and packaging of the quark.

The sensory analysis resulted in a quark with a perfect structure and taste, which could be kept for more than eight days.

Example 2: lo 1 skimmed milk treated in the ice cream described above had been, so much Kk was added at 6 ° C that a pH of 0.6 was established. After a dwell time, the mixture became warmed to 26 ° C. In the process, whey came out.

The removal was done by letting it run off in a burlap sack. While No further acidification took place after the expiry time. @in part of the quark was on 45% F.i.Tr. greased. The sensors showed both the lean level as well as flawless results of the greased sample.

Example 3: At 6 ° C, 0.1 g of rennet / lool was added to lo 1 sweet skimmed milk given and after a dwell time treated with enough KK until a pH value is reached set of 4.6. When warmed up to approx. 26 ° C, whey came out. The removal of the Whey was made by draining in a burlap sack. Took place during the expiration time no further acidification. Fin part of the food @ uark was reduced to 45% F.i.Tr. greased.

The Senscrik gave both the lean and the fat level Sample perfect results.

Example 4: 10 1 sat nilch were mixed with as much KK at 6 ° C as until a pH of 4.6 was established.

After a short dwell time, the mixture was warmed to 24 ° C. The whey gradually came out. About 21 of the whey were stirred with further KK was added until a pH of 4.1 was established. This was followed by a Homogenization at 250 atm. After subsequent cooling, an acidic became strong Obtain viscous, drinkable protein concentrate. Approx. lo% fruit syrup of various kinds. @ie protein @concentrates showed eight @agen no @olkenliquidity and were flawless in the G @ sc @@ ack.

Claims (18)

P a t e n t a n s p r ü c h e 1. Process for the preparation of sour milk products, e.g. Yoghurt, sour milk, sour cream, sour protein concentrate, cream cheese, in which the starting material is heated, as indicated r e t that the raw material used is sweet, non-incubated, anticoagulant-free milk and this in pH ranges above the isometric interval In cold Zus'cand a culture concentrate is mixed in such that a temperature-controlled Destabilization of the protein with simultaneous controlled lowering of the pH value enters the optimum range, preferably 1.5 to 3, s. 2. Process for the preparation of sour milk products, e.g. Yoghurt, sour milk, sour cream, sour protein concentrate, cream cheese, in which the base substance, e.g. milk, whey, cream or a mixture of these substances, heated and possibly is mixed with pure cultures and incubated, the incubated or non-incubated starting material in pH ranges above the isoelectric interval in the cold state, a culture concentrate is mixed in such that a temperature-controlled Destabilization of the protein with simultaneous controlled lowering of the pH value to the optimum range, preferably 4.6 to 3.6, occurs, partly according to the patent .... (= P 20 35 675.6-41), thus not indicated that as starting material milk or whey or a mixture thereof is used for the culture concentrate and the starting material water. preferably up to a dry moisture content between 30% and 55% is withdrawn. 3. The method according to claim 2, characterized in that for the purpose of bringing about the desired flavor with the starting product before the dehydration Pure cultures is moved and / or incubated. 4. The method according to claim 2 or 3, d a d u r c h g e k e n n z e i c h n e t that cas culture concentrate to lower the pH value and to increase it the dry matter is used in the end product 5. The method according to any one of the claims 2 to 4, characterized in that for the purpose of Westimung the water to be separated in the production of sour milk products, which contain all of the raw material Contain water, the destabilization of the protein and the lowering of the The pH value is medium culture concentrate at temperatures below 18 ° C. 6. The method according to one of the claims 2 to 4, characterized in that that for the purpose of determining the water to be separated in the production of sour milk products, from which part of the water present in the starting material has to be removed, e.g. Cream cheese, the de-stabilization of Fiweises and the lowering of the pH value by means of Culture concentrate is made at temperatures of 18 ° C and above. 7. The method according to any one of claims 2 to 4, characterized in that that for the purpose of determining the water to be separated off, acidic milk products were produced when the water was prepared, from which part of the water present in the starting material must be withdrawn pestabilization of the Tiweises and lowering the pH value by means of culture concentrate partly below 18 ° C and partly from 18 ° C upwards. 8. The method according to any one of claims 2 to 7, d a d u r c h g e -k It is noted that the destabilization of the protein and the lowering of the The pH value can be shock-standardized. 9. The method according to any one of claims 2 to 7, d a d u r c h g e -k E n n e i c h n e r that the destabilization of the protein and the lowering of the pH value can be made gradually. lo. Method according to one of claims 2 to 9, characterized in that that the properties of the sour milk product by the choice of the temperature of the Starting material in incubated or unincubated Eustand and / or the addition of the Culture concentrate are changeable. 11. The method according to any one of claims 2 to lo, characterized in that that after destabilization of the protein has taken place by adding the culture concentrate and lowering the pH value binders are added. 12. Method according to one of the claims 2 to 10, characterized in that that the culture concentrate should be added to the preserved or unhubated starting material before Zjugabe Binder is added. 13. The method according to claim 11 or 12, characterized in that when binding agents are added, whey or thickened whey is used as the digesting substance will. 14. Method according to claim 13, d a d u r c h g e k e n n z e i c Not that the whey used as a digesting substance is cultivated and incubated will. 15. The method according to any one of claims 11 to 14, d a d u r c h g E -k e n n n n e i c h n e t that when using monoling agents the viscosity the product is influenced by temperature treatment. 16. The method according to any one of claims 2 to 15, characterized in that that the destabilization of the protein by incubation is merely prepared (= pH value reduction from 7.o to approx. 6.90 C) and the actual destabilization (= pH value curve 4, -9 to 4.60 C) controlled by adding a culture concentrate is carried out to the end. 17. The method according to any one of claims 1 to 16, characterized in that that the entire lowering of the pH value in a substance other than the starting substance, e.g. in the culture concentrate or in the whey and this substance is added to the starting material. 18. The method according to claim 17, d a d u r c h g e k e n n z e i c h n e t that the substitute, z.-. Culture concentrate or whey, a lower one Has pH than the end product to be manufactured.