DE2136057C3 - Process for the production of long-lasting, non-settling, bacterial and, if necessary, also chemically acidified, liquid mixed milk products - Google Patents

Description

According to the publication, acidified milk is preferred in quantities of 0.2 to 0.6.

Jmur of vegetable hydrocolloids, such as Johan- weise 0.3 to 0.5 percent by weight, based on the

nfebrotkemmehl, a pre-swelling (1 hour at 20 ° C) end product, added with stirring.

required to dissolve carob with hot water - expediently follows with simultaneous admixture

to bypass kerninehl. 5 of dry, water-soluble crystalline food

When discussing the influence of the homogenizer additives, such as B. sugar or salt. After a

■ ens ^ d stated that thereby the fat has a fine short residence time, which is necessary to the critical

ai is to be distributed and only to be brought into solution for the unleavened milk, for example

When producing pasteurized wise in a suitable tube system, the question arises

Tneurt preparation with 2% fat was applied to the mixture obtained at temperatures between 10

the fat globules are not raogenized because that and 45 ° C, preferably 15 and 25 ° C, in an

Homogenize neither on the taste nor lent piston homogenizer at pressures

Affected weaning or creaming. the outlet valve from 50 to 150 kg / cm ² , preferably

For the references 75 to 125 kg / cm ² that have become known to date, homogenized

driving resulted in the production of liquid 15 should the liquid milk mixture product not one

To obtain sour milk mix beverages with a crushed vegetable-sour taste, it is necessary that

lent additives overall still significant deficiencies. Mixing before or during the addition of hydro-

The object of the invention is to provide colloidal a supply and below 15 ⁰ C to cool the water-soluble food additive on driving durable for preparing non absetzender, so that a specific, bacterial and optionally additionally chemically overall 20 reached by the biological acidification pH, Acidified liquid mixed milk products in which, for example, 4.1 or 4.2, during the relatively short period of time and with the addition of only a small amount of subsequent processing of the acidified amounts of cold-swelling vegetable hydrocolloid milk is kept. The cooling takes place in a stable, tasty, liquid product from a moderately in the same container in which the thick prepas'teurized and bacterially acidified milk laying and mixing of the milk with hydrocolloid base and water-soluble, taste-influencing and water-soluble food additives or tasteless food additives are made would. In this case, the homogenization and production of reduced-size plant materials takes place at the temperature reached by the cooling, which can meet the above-mentioned requirements on temperatures.
Artiee products meet to a high degree. 30 A biological acidification of the milk base

The method according to the invention for establishing a high pH value can be carried out prior to homogenization

Ie more durable, non-settling, bacterial and also due to the addition of organic food acids, such as

if necessary, chemically acidified, liquid z. B. citric and / or lactic acid, further down-mixed milk products with a pH of 4.2, for example up to pH 3.0, around the his 3 with the use of cold-swelling, plant-based acidity in the taste. A cool one Hydrocolloids in a mixture with a water solution of the mixture below 15 ° C is then not required Food additives, the acidified being derlich. _. Milk with the cold-swelling vegetable hydro- colloids to be poured into the homogenized mixture in proportions of 0.2 to 0.6 percent by weight of particulate herbal additives / ent based on the end product, offset by 40 z. B. from chopped fruits such as strawberries, kir-Frhitzen pasteurized to 65 to 80 ° C and under pa- see, pineapple or crushed gerrite or oefteurizing or aseptic conditions, such as carrots, onions, Knoolauch ^ PapacTt is characterized in that it consists of cold prika or cucumber. The vegetal addition Substantial vegetable hydrocolloids guar gum, jo should only be crushed to such an extent that the plant part is hungry bread gum or tragacanth or their gums in liquid milk products are still good mix with stirring, whereupon the are visible.

obtained mixture at temperatures between 10 Then the present mixture is in

and 45 ° C at about 50 to 150 kg / cm ² homogenized in a suitable heating device, e.g. B. a

and with a crushed vegetable additive in a tube heater, pasteurized. An advantage of the

Meneen of 0.5 to 25 percent by weight, based on 50 according to the method, there is darm that it

the end product, is added. enables the pasteurization temperature to be kept higher

As a lot, cow's milk with a fat content of up to ten can be obtained using known methods, namely_to

loi like whole milk, skimmed milk, cream, kon- to increase about 80 ° C. ^Vorau g ^s ^ ^s % ^w ' ^rd _r t ^e _ä ^r hr ^ d

centered milk, as well as redissolved milk - pasteurization temperature of 68 to 76 ° C

powder with different fat content can be used. 55 applied for at least 50 seconds.

The acidification of the milk base can be carried out in a known manner. The hot end product _W1 rd then immediately in

At temperatures between 10 and 46 ° C via shipping containers such as jugs, bottles, mugs, etc.

a period of 3 to 24 hours filled with lactic acid, in the immediately hermetically sealed, loading

bacteria of mesophilic or thermophilic strains, such as hold for a short time on the heating

e.g. Streptococcus lactis, Streptococcus cremoris, 60 temperature maintained for example 1 minute

Streptococcus diacctylactis, Streptococcus thermo-highest and up to 30 minutes when the worst

philus, Lactobacillus bulgaricus, Lactobacillus acido-heating temperature and then cooled instead

philus Lactobacillus plantarum, Lactobacillus helveti- der Bottling in compliance with P ^ »sender

cus, Lactobacillus bifidus or their mixed cultures, conditions can be the ^ n ^dun g ^s | ^em fL ^ en oekühft

_erf ' _lpen 6s product also under aseptic conditions

The dry, cold-swelling, vegetable hydro- and shipping containers are filled, which are then

colloids are hermetically sealed up to a pH value of 4.2

or below, but not below pH 3.0. The process of the invention is extremely hostile

«• ι

economic, as it was heated in a very short time and with proportionately, and then one with the funnel

moderately small amounts of hydrocolloids as well as a heated water jacket equipped filling machine

multiple process steps, which remain liquid, in which they are kept constant

Milk mixed products with the desired viscosity he heating temperature was filled in beakers, the

can be held. It is therefore also suitable 5 immediately afterwards provided with a lid,

from the time the plant hybrids were added and kept hot for 1 minute. the

Drocolloid from when using suitable mixing devices. Cooling was carried out in cooled rooms at 5 ° C

and automatic filling systems with continuous air circulation. The product showed after cooling

to be carried out. a viscosity of about 1500 cP. The so received

The end product obtained, which was thick even after io tenen products, could without any spoilage prolonger Storage did not persist and did not show any signs during 4 weeks under normal Segregation phenomena. Temperature conditions are kept.

The products obtained according to the invention contain Example 2
ten about

_l5 916.5 kg of skim milk by the conventional

a) 0.2 to 0.6 percent by weight of the cold-swelling, process heated to 85 ° C, 30 minutes of hot-swelling vegetable hydrocolloids; Giiiar gum, Johannisberger _th J ₁₁₁ (J then cooled to 20 ° C. Then nisbrotkernmehl and tragacanth, or their overall ^ _1n ^ ₆ J pumped quantity of milk in a tank mix, the ausgetattet with a stirrer and with a

b) 2 to 15 weight percent water-soluble crystalline thermostat ₃₀ is provided water jacket is surrounded. line food additives such as sugar and salt, _post- vaccination with 9.0 kg of a mixed culture

. and ,_ . Streptococcus lactis and Streptococcus cremoris

c) 0.5 to 25 percent by weight of crushed vegetable ^ _1n J ₆ ^ _{6 milk} for 20 hours at 18 ° C Beliche additives such. B. crushed fruits, such as _{brooding) whereby an} acidification reaches pH 4.5 strawberries, cherries, pineapple or crushed ^^ _This acidified milk was cooled in circulation over vegetables or spices, for example _{a tube} cooler to about 11 ° C . Rotate the same, onions, garlic, paprika or _Gurzdtig ^ _1n J _{6 via an} inlet funnel, which is attached to the k ^en suction side of the feed pump of the cooling circuit.

and have a pH in the range from 3 to 4.2, a dry mixture of 70.0 kg of sac-

and a viscosity of 750 to 3500 cP. 30 charose and 5.7 kg tragacanth and 11.0 kg lemon

The end proacid is added as a result of the heating carried out. It was a pH of 3.7

The products become foreign germs that extend their shelf life.

endangered, inactivated, but a part of the desired- The mixture was then in a flask-

ten lactic acid bacteria are kept viable, homogenizing machine homogenized at 150 kg / m ² ,

by taste and dietetic effect 35 where the temperature of the mixture was 11 C,

The liquid sour milk mixed products were then homogenized in these

is influenced. shung 80 kg of sterilized crushed carrots one

The invention is metered in below on the basis of a piece size of 4 to 8 mm. Under constant

play explained in more detail. This product became continuous with stirring

40 withdrawn, in a tube heater to 68 ⁰ C

^As long as 1 1 * "^tzt> * Mmute kept hot, and then on

^p 5 ⁰ C cooled, then under aseptic conditions

918.5 kg of skimmed milk were bottled and sealed in the usual way.

Process heated to 95 ° C, kept hot for 5 minutes.

and then cooled to 45 ° C. Thereupon 45 pack a viscosity of 200 cP and was

the amount of milk was pumped into a container, rend storage for 5 weeks below normal

which is equipped with an agitator and with a temperature condition well durable,

thermostat-fitted water jacket. . . ,

was ben. After inoculation with 27.5 kg of a mixed 'B e 1 s ρ 1 e 1 J

culture of equal parts of Streptococcus thermophi- 50 908.3 kg milk with a fat content of 8.5%

lus culture and Lactobacillus bulgaricus culture were heated to 90 ° C using the usual method.

the milk is incubated for two and a half hours at 45 ° C., heated, kept hot for four and a half minutes, and then

whereby acidification to pH 4.2 was achieved. cooled to 4.4 ° C. Thereupon the amount of milk was increased

A dry mini-container with 47.85 kg of a yoghurt culture was mixed into this acidified milk in a container described in the preceding examples from 50 kg of sucrose and 4.45 kg of guar flour. After about 10 minutes after the set and incubated for 3 hours at 44 ° C., where sucrose was completely dissolved, the mixture was reached by acidification to pH 4.1. ,
at a temperature of about 43 to 44 ° C in a This acidified milk was passed in circulation over a piston homogenizing machine, in which it was cooled to 18 ° C with a tube cooler. At the same time, 100 kg / cm ^{2 was} homogenized. 60 via a feed funnel that is attached to the suction side of the

Subsequently, one was attached to the homogenized mini-feed pump of the cooling circuit Mixing by means of a piston dosing pump 120 kg apricot dry mixture of 50 kg sucrose, 10 kg Spice fruit preparation with pieces of table salt and 3.85 kg of locust bean gum in the Size of about 5 to 10 mm (sugar content about acidified milk stirred in, the pH value of this 50%) metered in. The mixture of soured milk, 65 soured milk by adding about 10 kg one Sugar, hydrocolloids and fruit preparations were mixed in equal parts, then 50% aqueous milk a crude acid solution and herb vinegar with 15% acetic acid via a float tank Renerhitzer supplied in which it was adjusted to about 80 ° C pH 3.5.

The mixture obtained in this way was at a temperature in which it was at a pressure of 100 kg / cm ²

temperature of 18 ° C via a pump of a conventional KoI was homogenized.

benhomogenisiermaschine supplied and in it at The product, which is homogenized at 43 to 44 ° C

50 kg / cm * homogenized. had a viscosity of

Then about 1500 cP were added to the homogenized Mi- 5. The product thus obtained could

shung 70 kg of a preparation of chopped up without any signs of spoilage for 4 weeks

red peppers with chunks of 5 to 6 small under normal temperature conditions.

10 mm metered in, the total mixture can be preserved over a.

The products, which, however, are homogenized at 70 ° C and heated to 74 ° C, then put into the io, showed a viscosity of 3200 when assessed immediately after the production funnel with a heated water jacket cP. In addition, equipped filling machine showed headed. The product the products had a clear whey separation, which was then immediately packed in beakers without cooling, which indicated that the products were not stable,
immediately afterwards provided with a lid, closed and kept hot for about 10 minutes. The 15 test report:
Cooling took place by means of a cooling tunnel at 5 ° C., general description of the experiment
The end product had a viscous "^{6" after cooling}
sity of 900 cP. The products obtained in this way can be skimmed milk for 5 minutes at 90 ° C at normal temperatures without any micro-heated, cooled to 45 ° C and mixed with 5% yoghurt biological or physico-chemical spoilage culture. After keeping pH 4.2 manifestations for 5 weeks. is enough, the milk is cooled to 10 ° C. The future

Ker-hydrocolloid mixture is taken under vigorous

Example 4 Stirring is metered in and the mixture obtained is then metered in at a pressure of 100 to 150 kg / cm ²

918.5 kg of skimmed milk were homogenized according to the usual 25. The mixture is then heated to 95 ° C in a process, held hot for 5 minutes, the tube heater is heated to 65 to 80 ° C and then cooled in hot and then to 45 ° C. Then cups were filled. The cups are closed and the amount of milk is pumped into a container that is cooled with and. The products are equipped for 5 Woeinem agitator and stored with a with Chen, ie 2 weeks at 5 ° C, 1 week water jacketed with thermostats surrounded 30 20 ⁰ C and then further at 5 ° C. The prowar. After inoculation with 27.5 kg of a mixed culture, products are tasted immediately after production and after the storage of equal parts of Streptococcus thermophilus-Kul, and the deposition was also assessed on Molketur and Lactobacillus bulgaricus culture.

Milk ^{incubated for 2 s} / <hours at 45 ° C, where the hydrocolloids guar gum and yogurt are

was reached by acidification to pH 2.4. 35 hannisbread flour in a concentration of

In the acidified milk, a dry mi of 0.4%, based on the end product, was examined and

Schung from 50 kg sucrose and 4.0 kg Johannis - as described above, used,
Bread gum stirred in. After about 10 minutes,

after sucrose was completely dissolved, the ₂ . Attempts at homogenization

Mix at a temperature of about 43 to 40 after heating
44 ° C fed into a piston homogenizer,

in which it was homogenized at 100 kg / cm ^2. The tests are then carried out as described under 1 in the homogenized mixture. However, the sour milk at pH 4.2 is first heated to 60 or 70 or 80 ° C by means of a plunger dosing pump 120 kg apricots, and then the sugar-hydrocolloid mixture is prepared with fruit pieces of size 45 under a vigorous of about 5 up to 10 mm (sugar content approx. 50 Vo) are added by stirring. The product is then dosed. The mixture of soured milk, sugar, ^{homogenized at 100 kg / cm 2} , hot-filled and the hydrocolloid and fruit pieces was then treated further as under 1,
fed via a float feed vessel to a tube heater, in which it is heated to around 80 ° C. 50 3. Attempts at hot dosing
and then in one with heated water without homogenization
jacket- equipped filling machine in which

they The experiments are being kept constant the heating temperature, was filled into tubs as described under 2, immediately afterwards carried out, but the mixture is not provided of lids closed and 1 minute hot- SS a homogenizer, but not be from a held . The cooling was promoted in cooled loaded pump
Room at 5 ° C with air circulation.

4. Attempts at cold dosing

Example 5 _6o without homogenization

(Comparative example) The tests are carried out as described under 1,

However, the products are carried out at 10 ° C

For comparison purposes, a product of the same type was not homogenized, but produced without pressure TOn of a composition, although this was required by the pump. brotkenuöehl is not used at 43 to 44 ° C

was homogenized, but after heating to The results are in the table below

70 ° C fed to a piston homogenizer

- AJ9 639/157

9 10

Drinking yoghurt: Product stability immediately after manufacture and after storage

Influence of the process parameters homogenizing pressure and temperature

Homogeni Homogeni 60 evaluation immediately after Assessment according to Storage at Viscosity P ization ization 70 Manufacturing 5 ° C, 20 ° C, 5 ° C 80 Viscosity P 7 weeks Midsummer 60 11 weeks bread core
Lt pressure temperature 70 flour
Guar gum kg / cm * ⁰ C 80 visually (at 10 ⁰ C) visually (at 10 ° C) Guar gum 10 100 60 smooth, too viscous n / A. 128.2 smooth, too viscous n / A. 60.6 100 70 smooth, too viscous n / A. 70.7 whey n / A. 48.5 100 80 smooth, too viscous n / A. 63.6 whey n / A. 36.4 0 60 smooth, too viscous n / A. 131.3 too viscous n / A. 88.9 0
0 70
80 smooth, too viscous n / A. 108.0 too viscous n / A. 84.8 Locust bean gum 100 too viscous n / A. 42.4 whey n / A. 24 2 100 whey n / A. 32.3 whey n / A. 24.2 100 whey n / A. 26.3 whey n / A. * ··> **
20.2 0 whey n / A. 74.7 whey n / A. 68.7 0 whey n / A. 68.7 whey n / A. 32.3 0 whey n / A. 56.6 whey n / A. 48.5 0 Whey, unge n / A. 12.1 whey n / A. 14 1 loosened parts

n / A. - not acceptable, not up to standard.

The table shows that for both hydrocolloids, homogenization at 60 to 80 ° C. at a pressure of 100 kg / cm * leads to unacceptable products. Products with guar gum are too viscous and not impregnable immediately after manufacture; after storage they show: partly whey. The products with locust bean gum all show whey separations both immediately after production and after storage. The products which were treated without pressure at the above-mentioned temperatures show too high a viscosity in the case of guar gum, without exception whey separation in the case of locust bean gum. A homogenization of the products at 200kg / cm ^e and 10 ° C led to products with whey separation. A reduction in the homogenization pressure to 0 kg / cm ² resulted in undissolved hydrocolloid particles.

From these results it can be seen that an increase in the homogenization temperature above 45 ° C is too

leads to unacceptable products. Especially after aging, the products showed separations of whey. A reduction in the homogenization pressures down to 0 kg / cm ² at the same treatment temperatures did not lead to products with the desired one

Consistency. Stirring (without homogenization) at temperatures of 10 ° C leads to a product undissolved particles of the thickener and whey separation.

The chosen working conditions, all except

half of that in patent application P 21 36 057.6-41

claimed process, lead to unstable

or products that are too viscous. The instability

is noticeable in the whey separation.

Claims (4)

«4 C. or liquid, bacterially acidified milk products, patent claims: such as liquid yoghurt preparations with or without fruit juice and / or added fruit acid, are already 1. Process for making more durable, not known processes and regulations that settling, bacterial and possibly also increasing the stability of the drinks over a longer period of time chemically acidified, liquid milk guarantee. It is Z. B. known by treatment mixed products with a pH of 4.2 to 3, the starting milk in ion exchangers before the using cold swelling, vegetable acidification and before the addition of other flavorings borrowed hydrocolloids in a mixture with water- reduce the calcium content of milk in order to Soluble food additives, but avoiding the acidic flocculation phenomena Eated milk with the cold-swelling herbal drinks compared to normal milk product hydrocolloids in proportions of 0.2 to 0.6 geese with the usual caldum content a significant percentage by weight, related to the end product, reduce nutritional value and are occupied in their taste, pasteurized by heating to 65 to 80 ° C sated and under pasteurizing or aseptic 15 The milk was also packaged before or after the sowing conditions. B. agar agar, gelatin, starch, borrowed hydrocolloids guar gum, carob pectin, carob gum, etc. added to kemmehl or tragacanth or their mixtures during a microbiological shelf life with stirring, whereupon the beverages required Final pasteurization and tene mixing at temperatures between 10 during the subsequent filling and storage and 45 ° C at about 50 to 150 kg / cm ² homogeni- the separation of the products into whey and protein and with a crushed vegetable to prevent. Addition in amounts of 0.5 to 25 percent by weight in order to achieve the highest possible stabilizing effect cent, based on the end product. Achieving 25 vegetable hydrocolloids is an ex- 2. The method according to claim 1, characterized in that sufficient hydration of the substances used indicates that at pressures between 75 and required. This requires the well-known 125 kg / cm ^!! is homogenized. State of the art of hours of pre-swelling * 3. The method according to claim 1 or 2, characterized in the hydrocolloids in water or in the acidified characterized that the homogenization at 30 milk, so that it is uneconomical in large farms Temperatures between 15 and 25 ° C result from process delays. It also increases will lead. thereby the risk of infection by un- 4. The method according to any one of claims 1 to 3, desired bacteria. characterized in that the milk base is based on In the production of liquid sour milk mixture pH values of around 4.2 to 4.1 bacterially acidified 35 products with crushed vegetable additives and before the homogenization to a final value there is also the problem of the plant particles not to be kept in suspension in the liquid end product below pH 3 by means of organic enjoyment, acids is set. without the end product becoming too thick and a deterioration in taste suffers what 40 z. B. when using larger amounts of thickening or Stabilizing agents would enter as they would be necessary, in order not to put these pieces in suspension by known methods without subsequent pasteurization The invention relates to a method of manufacture. ment of durable, non-weaning, bacterial and 45 From a publication by Hans H. Völker, if necessary, additionally chemically acidified, liquid-related »stabilization of fruit yoghurt products Mixed milk products with chopped up plants: Possibilities and problems «, in» Die Erlichen Additions using cold-spring nutrition / food technology 4 «(1970), the vegetable hydrocolloids. Pp. 320 to 324, it should be noted that cold-on the quality of such acidified liquid swelling starches, locust bean gum and Algi milk mix products High demands are not made on stabilizers in the production of, and in particular the following: Fruit yoghurt is desirable because of the swelling process The products should have a pleasantly sour taste-promoting effect on the jelly. A homosexual however, don't be too angry. You have to have a concentration has the disadvantage that the serum can be kept for a longer time, i. H. They must not be accelerated and relatively high acidify and not necessary due to undesired bacterial quantities of such cold thickening additives spoil growth. It should be a far-reaching status. Overall, the use of Kaltquel lumbar stabilizers are rejected because they are the colloids, d. H. they must not become sensitive during storage under the condition of the medium to be stabilized Separate the whey excretion and disrupt it. Plant components held should be in suspension. From a publication by Max Schulz, be so that there is no sediment in the relevant “combination of basic research unc holders forms. The products must not be allowed to thicken, development for the production of long-life, sour lactic acid should be liquid and poured product preparation until consumption ”, in“ Dairy Science ”year remain capable. 65 gang 24 (1960), pp. 28 to 34, is referred to For the production of liquid, sour milks that have a fat content of at least 1.5% Mixed drinks, for example with organic sour milk preparations, is essential because dadurcl Edible acids and / or fruit juices acidified milk, the settling of the casein is largely prevented