DE2217950A1 - Milk based foods - Google Patents

Description

PATENT ADVOCATE DR. HANS-GUNTHER EGGERT, DIPLOMA CHEMIST

5 Cologne 51, Oberländer Ufer 9o 2217950

Cologne, April 12th, 1972 Eg / Ax

S.A. Laiteries E. Bridel, B.P..No. 5/35 - Retlers (France)

Milk based foods

The invention relates to foods based on curdled milk, which are stable and irreversible have a foamy structure, and a process for their production

The products according to the invention are produced by adding concentrated milk to which rennet is added a certain temperature is whipped until foamy · The rennet causes the proteins of the Miloh to curdle and makes the foam formed by the whipping stable and irreversible

The method according to the invention enables the manufacture of a very large number of products, the common feature of which is the homogeneous and irreversible foamy structure. For example, the fat content of the concentrated milk used as the starting product can be varied within wide limits, with either lean products that are suitable as diet products or fatty products being obtained. It is possible to produce products or frisohe "foamy coagulated products ¹¹ from concentrated milk by any method. When milk is used as Ausgangematerial represented by umgäcehrte osmosis or ultrafiltration, for example according to French Patent dtm method of the

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registration 69 24255 has been produced, fermented products or "foamy cheese products ¹¹ can be produced.

Additives "of any kind (sugar, liqueurs, liquid or powdered flavorings, syrups, canned fruits, dried fruits, sterilized fruits, jams, herbs, Chocolate etc.) can be added in any form before, during or after whipping.

Finally, the products with the foamy structure can be freeze-dried or trookene heat-dried products that have the appearance of real cakes are obtained.

The method according to the invention essentially comprises a stage in which the product is whipped and one Stage in which the product is coagulated with rennet under the action of heat.

The starting material in liquid form, consisting essentially of concentrated whole milk or concentrated skimmed milk, optionally by reverse osmosis or by any other method of Lactose has been released, is whipped and rennet immediately before whipping or during whipping offset. The beating, for example with a beater, a mixer with wings or a planetary mixer takes place, enables the formation of a foam by introducing a gas, e.g. air or nitrogen, into the liquid. The degree of swelling, i.e. the Increase in volume of the whipped liquid is different depending on the composition of the liquid Mixture and for a given mixture as a function of the temperature. The as a ratio of the volume before and the value expressed after the beating may be between 1.8 and 3 »5.

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The increase in VdI is possibly increased by the liquid mixture to be beaten is given a "known" Volume enhancers, e.g. ß-lactoglobulin, gum arabic or adding hydrolysates of vegetable proteins in an amount of 0.5 to 2 $ of the mixture.

The rennet that has been added to the concentrated milk, which may contain sugar, flavorings, fruits, etc. is added immediately before hitting or while hitting, fulfills two tasks: once increases it is the viscosity of the mixture, which allows the formation of the foam itself without the addition of volume-increasing agents is favored. On the other hand, it causes irreversible coagulation of milk proteins and stabilizes them thereby completely the foamy structure obtained by the whipping.

The point in time at which coagulation takes place depends on the amount of rennet added to the mixture, on the point in time the addition of the rennet and the temperature of the mixture. By changing one or more of these factors the time at which the coagulation takes place can be adjusted at will. This feature of the procedure is particularly advantageous as it allows the coagulation time to be adjusted depending on whether one is working directly in molds or in a container and whether one is assuming a more or less strong volume wishes »The amount of rennet added to the liquid mixture can vary from 0.5 to 5 ml of rennet (1/10000) per kg of mixture,

The temperature of the mixture during the beating and after the beating is preferably between 0 ° and 50 ⁰ G.

Since the coagulation occurs by the Lab the earlier, the higher the temperature, one can obtain either at a rather low temperature (for example ⁰ C to 10 0 °) suggest to a maximum volume before the irrever-

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If coagulation takes place, or whip at a higher temperature and stop the increase in volume before that Volume has reached its maximum.

Coagulation occurs even with agitation without "puff pastry formation ¹¹ , and then there is no dripping.

In a second operation, subjecting the coagulated foam to a heat treatment in an oven preferably at a temperature of 3O ⁰ G or higher, the effect <? It to end Labs on koagulierbareη proteins and the foam structure in this way the irreversible character and strength to rent. This foam structure is very uniform both in terms of distribution and in terms of the size of the cells. It is extremely light * The density of the products obtained varies between 0.25 and 0.55.

The strength of this new structure can be determined by measuring the mechanical resistance with the penetrometer. When measured according to the standard APNOR NP T. 60-119 (July 1963) it is 31 to 36 mm. Despite this rather high mechanical strength and due to their foam structure, these products are very good easy to cut into slices.

The products according to the invention can be free from fatty substances, since these are not necessary to achieve a stable foam structure. This characteristic distinguishes products of the invention of products like Chantilly cream or Fontainebleau cheese where the butterfat is the essential ingredient to achieve a stable foam structure at low temperature (below 1O ⁰ C).

The low-fat products according to the invention have a fatness that makes them taste just as good.

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take like the higher fat products. They can therefore be used as a low-calorie, but pleasant to eat diet food be used with high dietary value.

It is also possible to make fat products that have a Contain any fat that is added in the liquid state instead of the butter fat or in addition

From a milk that has been concentrated by reverse osmosis, i.e. only a small amount of mine- Fermented cheese with a foam structure is made by inoculating the cheese, which contains ral salts, soluble proteins and lactose according to the invention brought into the frothy form fresh curdled milk and subsequent maturation Cheese types differ from known types of cheese with a foam structure (e.g. Swiss cheese, which is produced by propionic acid fermentation and belongs to the pressed and cooked cheeses category) in particular due to their significantly lower density

The strength of the structure of the products according to the invention allows easy application of in the Confectionery usual layers and toppings in the hot or cold state, in addition to their aesthetic and taste Worth the durability of the products, sealed in this way and against oxidation and external impurities (e.g. mold) are protected, significantly improve.

The cheeses according to the invention with the light structure can also be dried either with cold (freeze-drying) or subjected to dry heat while preserving the foam structure. The drying runs very quickly and is cheap to carry out because the core of the product can be reached very quickly thanks to the foam structure.

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In dry heat and usually for good Sterilization applied elevated temperature you get completely surprisingly true milk cakes or breads with very light structure, which in its organoleptic properties come very close to the products of the bakery, biscuit bakery, pastry shop, etc. You while hitting Air trapped in the cells plays the same role as sourdough and gives the product that usual appearance of risen dough. In this way you get a wide variety of very good products organoleptic properties, e.g. toasted milk bread, meringue ^ (foam-filled sugar biscuits), dry rusks, Noisy biscuits (oroquignoles, vaoherins) and soft cow cheese. For example, one poses according to the procedure according to the invention, milk bread made from sweetened and coffee-flavored milk is a product, which, when simply immersed in warm water, gives the consumer the illusion of serving a slice of bread that has been dipped in coffee with milk.

The results obtained in this way open up very broad perspectives both with regard to the novel uses the milk used as raw material in the diet as well as in the diet food market pleasant taste of the products.

Another surprising result is obtained in moist heat and at the temperatures customary for sterilization preserved: Since the air trapped in the cells always works in the same way as a leaven, In this case, you get a product that comes close to the Savarin or Baba type baked goods. The similarity is even more striking when you add rum.

The products dried and sterilized in this way can be kept for a very long time. Since they can be stored for a long time and can be shipped over long distances, these products can be found in the ⁺ or Baiaer 209843/0844

use the most varied and sexy ways. Generally These products fall under the category of "snacks", i.e. natural foods with good prospects Future·

The following examples illustrate the process of making the fresh products, the dry products and the fermented products according to the invention

Example 1 Preparation of a fresh product

This example "describes the preparation of a fresh, lean desserts with lemon flavor.

The milk concentrate to be whipped is obtained from dry ice skimmed milk extract, optionally freed from lactose, in such an amount that 37 Ms 42 Iroekone extract are present in the concentrate. The lonsentrat is added in an amount of I56, to facilitate the liöscblageß OCE air and the aerated structure · stabilize ψοτ Labs action of a blowing agent, for example, ß-Laetoglobulin or Gummiarabikam. ₃ The ICo n% occurred flavored with a lemon essence of 85 ° G-Ia in about 60 ml per kg concentrate. The concentrate is colored by adding a liquid gelfeea natural dye in an amount of 20 ml per kg of consume. In addition, 50 g of powdered sugar per kg of concentrate are added. The mixture is heated with stirring to 35 ⁰ O · Immediately before hitting be added per kg of concentrate, 1.5 mL Lab (I / Ioooo).

The concentrate prepared in this way for whipping is in a planetary agitator with bars and adjustable Beat speed. The whipping is stopped when you have a foam with sufficient mechanical Maintains firmness, i.e. after a time between 4 minutes and 4 minutes and 50 seconds. The temperature

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at the end of the increase in volume is 27 to 30 ⁰ O. The Hasse is molded in plastic molds of 212 approx. and 80 mm Durohmeβaer. The inner surface of the jorns is greased or coated with polytetrafluoroethylene to make it easier to remove the whipped product from the mold.

The unit weight of the molded whipped product is about 60 g. It has a density of 0 * 28 and that 3.2 times the volume of the liquid before the sole layer

The molded whipped product is kept for 15 minutes in a 0.:en at 30 ⁰ C, in order to increase the strength of the UeIs. The resulting product is removed from the mold and stored until consumption at +5 ^0C.

Example 2 Making a dry product

This example describes the preparation of a dry, lean, light meringue type product.

The concentrate to be whipped is obtained from the dry extract of skimmed milk, optionally freed from lactose, in such an amount that 37 to 42ji dry extract are present in the concentrate. Ss-Lactoglobulin or gum arabic is added to the concentrate as a propellant in an amount of 1 ^ to facilitate the incorporation of the air and to stabilize the ventilated structure. In addition, 100 g powdered sugar per kg concentrate are added. The mixture is ^{heated to 35 0} O with stirring. Immediately before whipping, 1.5 ml of rennet (1/10000) per kg of concentrate are added.

The concentrate prepared in this way for whipping is in a planetary agitator with bars and adjustable Beat speed. The beating is stopped when a foam with sufficient mechanical strength has been formed. The duration of the soling in the present case is 4 minutes to 4 minutes and 50 seconds

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den · The temperature is 35 ⁰ C at the beginning of the volume increase and 27 to 30 ⁰ C after the end of the volume increase · Daa whipped product has 3.2 times the volume of the liquid before whipping. The stabilized whipped product obtained is shaped on greased or polytetrafluoroethylene-coated metal sheets

The lump volume of each molded product is approximately 25 onr and the piece weight of the dried molded product is about 5g · The dry molded product has a Density of about 0.2,

The dried molded product obtained corresponds to the meringue biscuits made with egg white. It is white and smooth and has a crispy and loose texture and a sugary and light taste. This product must be stored in the absence of moisture as it is hygroscopic.

Example 3 Making a fermented product

This example describes the preparation of a ventilated aged Camembert cheese with a fat content of $ 50, based on dry extract.

The concentrate to be whipped is obtained from the dry extract of whale milk, which is obtained by reverse osmosis (or ultrafiltration) has been freed from lactose. Such an amount of fat is added to this concentrate that that the ratio of fat to dry extract is 1: 1. The fat ^ is made with the lean concentrate in the form of cream 605έ fat added. The amounts of liquid concentrate and the cream with 6-56 fat are calculated to obtain a liquid mixture containing 35 ^ total dry extract, that of 50 # defatted dry extract and consists of 5Ο5έ fat.

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Lactic acid bacteria for acidification and flavoring of the concentrate during processing are added in the form of concentrated sourdoughs in an amount τοπ 0.5 fl of the sourdough used for acidification and in an amount of clay 0.5 g of the flavoring sourdough per kg of the concentrate to be whipped »The Pg-tfert of the product before whipping is 6.35. The concentrate is ^{cooled to 7 °} C. and 1.5 ml of lab (1/10000) per kg are added.

The concentrate prepared in this way for whipping is whipped in a planetary agitator with bars and adjustable speed. The duration of the sole agent, which is necessary to achieve a stable foam, varies from 4 minutes to 4 minutes and 50 seconds. The temperature is 7 ° too. Beginning of the increase in volume and 9 to 11 ⁰ C at the end of the increase in volume.

The whipped product is poured into plastic molds that have a volume of 212 cm and a diameter of 80 mm. The inner surface of the molds is greased or coated with polytetrafluoroethylene to make it easier to remove the whipped product. The increase in volume of the shaped whipped product corresponds to 2.2 times the volume of the liquid before whipping. The shaped whipped product is kept in an oven at 30 C to allow the product to curdle and set. The coagulation occurs in the 7 minutes following the time the rennet is added to the liquid to be whipped. The curing of the molded product beaten in an oven at 3O ⁰ C takes one hour. During the time in the oven, the products are rotated three times. This serves to achieve an even hardening of the cheese and, if necessary, to remove the product from a slight exudation.

After consolidation, the frothy cheese wedges are made up again
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pieces very quickly back to a temperature of 12 ⁰ C

brewed and put in the salt box. You Käseetttoke be salted and on all surfaces and on the bottom with Penicillium oandidum vaccinated · You salted frothy products maintained at 12 ⁰ C and 98 # relative humidity followed by a classical maturation experienced in the ripening room.

The product received after 7 days is a cheese with 505 * Fat content and frothy structure and with a white crust covered with Penicillium candidum. His' weight is about 60 g and its density 0.27.

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Claims (1)

Claims 1) Method of making food on Base of milk with a stable and irreversible foam structure or cellular structure, characterized in that one a) a milk concentrate, optionally freed from lactose, which contains 30 to 50 $ dry extract and rennet, beats at a temperature of 0 ° to 50 ⁰ C to a stable base, the rennet being added immediately before whipping or during the base treatment, and b) subjecting the foam obtained to a heat treatment at a! temperature of 30 to 50 ⁰ C for 10 minutes to 1 hour, and thereby the Milohproteine brings irreversible coagulation. 2) Method according to claim 1, characterized in that the rennet is the milk concentrate in an amount of Add 0.5 to 5 ml (1/10000) per kg of concentrate. 3) Method according to claim 1 and 2, characterized daduroh, that a volume-increasing agent, e.g. ß-laotoglobulin, is added to the milk concentrate before whipping, Gum arabic and hydrolysates of vegetable proteins, in an amount of 0.5 to 2 wt% of the concentrate adds 4) Method according to claim 1 or 3 »daduroh characterized in that the volume of Miloh concentrate · by the beating increases by 1.8 to 3.5 times faobe. 5) Method according to claim 1 or 3, daduroh characterized in that the Miloh concentrate before the whipping liquid or solid food additives, in particular Sugar, flavorings, liqueurs, fruits, herbs, chocolate and colorings in an amount up to 30Jl des 209843/0844 Add concentrate " 6) Method according to claim 1, dadaroh gekennieiohnet that one «used in Milohkonaentrat, dm · partially or wholly skimmed or by reverse osmosis or by fine filtration or by any method Clay Lactoae has been freed ?) The method according to claim 3 or 5 »daduroh characterized in that the« milk concentrate, since it contains toium-increasing agents and the food additives, are ^{heated to 35 0} O by stirring »the rennet in an amount τοη 1.5« 1 (1 / 10000) per kg of concentrate immediately hits the hammer, hits the mass for 4 to 5 minutes at 27 to 35 ⁰ O until it increases in volume on the 3.2-fold, then shapes or cuts the spoon and hold the molded product at 30 ⁰ O for 15 minutes to obtain a fresh, lean, foamy product, or chop the molded product in oven to obtain a dry, lean, foamy product * 8) Method according to claim 1, characterized in that add a fatty substance to the milk concentrate in the liquid state in an amount of up to 30% of the concentrate clogs. 9) Method according to claim 8, characterized in that daduroh the milk concentrate is acidified to Pg 6.3 by adding τοη lactic acid bacteria and cooled to 0 ° to 10 ° C, the rennet immediately adds to the beating in an amount τοη 1.5 ml (1/10000) per kg of concentrate, the mass ^{beats for 4 to 5 minutes at a temperature below 11 0} C up to a volume increase of 2.2 times, shaped, kept in the oven at 30 ° C for 1 hour, salted, inoculated with a microorganism from the genus PenieUlium and left to ripen in a ripening room, a fermented cheese with a foam structure receives. 209843/0844 10) method according to claim 1, dadaroh marked, that the solid foam obtained after coagulation is subjected to freeze-drying 11) Method according to Claim 1, characterized in that that «to mr making a product with lighter Structure and appearance of a cake after the Coagulation obtained solid Sohaum duroh Hitse trooknet. 12)! Food, characterized in that it is in the consists essentially of milk proteins that have been brought to coagulation by Lab, and one foamy, homogeneous, stable structure with one view Clay 0.25 to 0.55 and a mechanical strength of 31 to 36 mm, measured according to the AfHOR 17 T. 1963). 209843/0844