DE2129853A1 - Fruit yoghurt prodn - with complex stabiliser - Google Patents

Abstract

Stabiliser consisting of water (pref. 17.0%), carob bean flour (46.9%), gua flour (31.2%), carrageen (2.9%) and citrus pectin (2.0%) is admixed to a fruit concentrate in an amt. of 2.2 wt.%. The fruit concentrate is then mixed with yoghurt prepared. in the normal way, but without gelatine stabiliser. After some time the mixture is poured into containers and immediately cooled. The above stabiliser is superior to gelatine as metering and uniform distribution of the latter is difficult.

Description

Process for making fruit yogurt.

The invention relates to a method for producing fruit yoghurt, whereby the yoghurt itself in a manner known per se up to the. Points of addition of the fruit concentrate, however, without the addition of stabilizing gelatin will.

It is known to make fruit yoghurt so that the milk for the yogurt is treated and discontinued on the first day of production, for example to a fat content of 2.5 or depending on the desired quality. Then the same is heated to 950 C for ten minutes, during which process water evaporates from approx. 15 to 20 admission.

Then it is cooled down to + 4 ° C and the milk then collected in large containers.

On the second day of production, the type described will be processed Milk is filled in a process tank and brought to a temperature of + 430 C here.

This is where the incorporation of acid cultures (bacteria and Acid) up to a pH value from 4.0 to 4.1 °.

After the pH has been adjusted from 4.0 to 4.1 °, a fruit concentrate is made added and worked under in a known manner. To some stability To achieve the fruit yoghurt, it is known to then dose in gelatine.

This known method has the disadvantage that the dissolving of the gelatin brings with it considerable discrepancies because it is very easy to stir in the same clumping occurs. Difficulties also often arise during manufacture in terms of the correct dosage.

The invention has for its object a method for producing fruit yoghurt to create in which the use of gelatin as a stabilizing factor completely is not applicable and thus the disadvantages associated with the use can no longer occur of gelatin.

To solve this problem, the invention provides a method that consists in that the fruit concentrate with a stabilizer, which consists of a Water, carob bean flour, gua flour, red algae extract (carrageenan) and citrus pectin Type LC, manufactured granules best, mixed and da.nn in the yoghurt mass is dosed, whereupon, after a good mixture, the finished compound yoghurt-fruit concentrate-stabilizer-mass after the holding time is filled and then immediately cooled. The stabilizer consists of 17.0% water, 46.9% carob bean flour, 51.2% gua flour, 2.9% red algae extract (Carrageenan) and 2.0% citrus pectin type LC 1 together. According to the invention procedure 2.2 parts of the stabilizer are added to 100 parts of fruit concentrate dosed.

The process of making fruit yogurt proceeds in its first Share in a manner known per se, up to the pH-value adjustment to 4.0 to 4.10 on the second production day. Then the fruit concentrate is put together with the stabilizer granules according to the invention are metered into the yogurt mass and both are mixed well.

After a certain holding time, the container can then be filled into the shipping container and then they are cooled immediately.

The advantages of the method of making fruit yogurt according to of the invention lie in the fact that the dissolving, fixing and dosing of the Gelatine is completely eliminated and therefore no lump formation is possible any more is. As a result, there is also an incorrect dosage of the stabilizing agent Gelatine no longer possible.

Another advantage is that the end product is fruit yoghurt is creamy and no longer prone to syneresis. The end product is absolutely stable and even at higher temperatures, for example room temperatures, as well with transport loads. Finally, according to the method according to the invention Manufactured fruit yoghurt still has the advantage that it is a uniform, homogeneous and has a smooth consistency and looks particularly appetizing. The structure the end product is short and not sloppy.

The listed advantageous properties of the according to the method manufactured according to the invention Fruit yoghurts are made with the well-known gelatine addition not to be achieved, especially since gelatine liquefies at + 12 to + 15 ° C.

The stabilizer used to carry out the process is it is a vegetable hydrocolloid from the group of galactomanans.

The stabilizer is capable of aqueous solutions, such as Yoghurt or Isiolkerei products, to thicken in cold or warm state. the The swelling time in the cold state is about four bits six hours, so that the mass can be bottled without difficulty. The swelling time in a warm state is reduced focus on about. half, so two to three hours.

The fruit concentrate used to make fruit yogurt can be put together as desired, ae-according to the desired flavor. Two examples are given below: 30.0 kg of frozen fruit, 59.7 kg of crystal sugar, 10.0 kg of glucose (starch syrup) and 0.3 kg of raspberry flavor result together 100.0 kg and accordingly dry matter of 65.0% refr.

40; o kg mango pulp (Brix 3Ö0), 50.0 kg wrist sugar, 10.0 kg glucose (Starch syrup) add up to 100.0 kg and, accordingly, dry matter 65.0% refr.

There can be other additives to round off the taste, for example 50.0 g lemon peel essence and / or 10.0 g rum flavor are added.

These ingredients can be cold set together with the stabilizer be incorporated.

The fruit concentrate mass is filled into containers with a capacity from approx. 600 to 700 kg and then cooled to + 4 to + 5 ° C in the cold room. Then 2.2% stabilizer granulate is metered in.

The yoghurt fruit concentrate stabilizer mass is somewhat thickened in it, but still pumps very easily. Without preservatives it is approx.

Can be kept at + 10 ° C. It is advantageous that all are manufactured by the process Fruit yoghurts are free from declarable foreign substances.

The method according to the invention is of course limited not on the addition of the fruit concentrates mentioned in the two examples. Bs Fruit concentrates of all flavors can be used. Essential The only thing is that the fruit yoghurt does not contain any gelatine during its production is added and the stabilizer according to the invention is added instead.

Claims (3)

Patent claims: 1) Method of making fruit yogurt, the yogurt being even in a manner known per se up to the point of adding the fruit concentrate, but without the addition of stabilizing gelatine, characterized in that that the fruit concentrate with a stabilizer made from a mixture of water, carob bean flour, gua flour, Red algae extract (carrageenan) and citrus pactin type LG 1, manufactured granules consists, added and then dosed into the yoghurt mixture, orauf, after good Mixture, the finished compound yoghurt fruit concentrate stabilizer mass is bottled after holding time and then immediately cooled q 2) procedure according to Claim GT, characterized in that the stabilizer consists of 17.0% water, 46.9% carob bean flour, 51.2% gua flour, 2.9% red algae extract (carragenon) and 2.0% citrus pectin type LO 1. 3) Method according to claims 1 to 2, characterized in that that 2.2 parts of the stabilizer are metered into 100 parts of fruit concentrate.