EA040001B1 - METHOD OF PREPARING A FERROUS MILK PRODUCT - Google Patents

Description

The invention relates to the dairy industry, in particular to the technology for the production of sour cream from baked cream.

In the prior art, many different methods for the production of sour cream are known.

So, for example, from the patent RU 2126635 C1, A23C 13/16, publ. 02/27/1999, a method for the production of sour cream is known, including the normalization of cream in terms of fat, their pasteurization, homogenization, cooling to the fermentation temperature, mixing to a homogeneous consistency, the introduction of a mixture of starter cultures, starter cultures of lactic acid cultures for sour cream and a concentrate of bacterial dry mesophilic and thermophilic lactic streptococci, which take in equal doses in the amount of 5-10% of the total mass, mixing, fermentation to obtain the finished product with an acidity of 60105°T, packaging and maturation.

From the patent RU 94024140 A1, A23C 13/12, publ. 06/27/1996, a method for the production of sour cream is known, including the normalization of cream for fat, their pasteurization, homogenization, cooling to a fermentation temperature of 33-35 ° C, the introduction of a starter containing producers of B vitamins, mixing for no more than 10 minutes, fermentation at 30-32 °C for 4-7 hours, repeated mixing for no more than 3 minutes, packaging and maturation.

From the patent SU 1757567 A1, A23C 13/16, publ. 08/30/1992, a method for the production of sour cream is known, consisting of normalizing cream for fat, pasteurization, homogenization, cooling to the fermentation temperature, introducing a mixture of starter cultures, fermentation, mixing, packaging and ripening.

However, the prior art does not disclose methods for producing sour cream from baked cream.

The objective of the claimed invention is to develop a new method aimed at obtaining a new product - a fermented milk product having the characteristics of both melted cream and sour cream.

The technical result of the claimed invention is to obtain a product, namely sour cream from baked cream with a dense viscous consistency, taste and aroma of baked cream.

The technical result is achieved due to the method of preparing sour cream from melted cream provided for in it.

Accordingly, the present invention provides a process for preparing a fermented milk product, comprising the following steps:

i) obtaining a dairy product with a fat mass fraction of at least 5%, ii) processing a dairy product with lactase to obtain a dairy product with a lactose mass fraction of not more than 3%, iii) heat treatment of a dairy product for at least 2 hours at a temperature of at least 90 °C, iv) fermentation of the milk product with lactic acid bacteria to obtain a fermented milk product.

Detailed description

On the one hand, the present invention provides a method comprising:

i) obtaining a dairy product with a mass fraction of fat of at least 5%.

At the first stage, a dairy product is obtained, wherein said product has a fat mass fraction of at least 5%, 10%, 15%, 20%, 25%, 30%, 35% or 40%, hereinafter said dairy product is also referred to as cream, standardized cream or heavy cream. A dairy product usually consists of milk and/or ingredients derived from milk.

In the present description, unless otherwise indicated, the percentage refers to the mass fraction.

As used herein, the term milk encompasses milk of animal origin, such as cow's milk.

The composition of the milk used in such products and/or processes is known to those skilled in the art of dairy products, preferably cultured milk products. Here, the dairy product includes a composition of a milk fraction obtained by fractionating whole milk into a plurality of fractions having a desired fat content. Otherwise, the term also includes compositions obtained by mixing several previously separated milk fractions.

Some water or some additives may be added to these milk fractions and mixtures. Typically, the milk is milk of animal origin, such as cow's milk, sheep's milk or goat's milk.

The dairy product may typically contain ingredients selected from the group consisting of milk, semi-skimmed milk, skimmed milk, milk powder, skimmed milk powder, milk concentrate, skimmed milk concentrate, milk proteins, cream, sour milk, and mixtures thereof.

The dairy product may typically have a fat mass fraction of 5 to 40%, such as 10 to 30% or 10 to 20%. The fat content of a product corresponds to the weight of the fat components present in the product relative to the total weight of the product. The fat content is expressed as a percentage by weight. Fat content can be measured by the Weibull-Berntrop gravimetric method described in NF ISO 8262-3. Typically, the fat content is known for all ingredients used to prepare a product, and the fat content of a product can be calculated from

- 1 040001 of this data.

The dairy product may typically have a protein weight fraction of 2.0 to 6.0%, such as 2.0 to 3.0% or 3.0 to 4.0%. The protein content of a product corresponds to the weight of the protein components present in the product relative to the total weight of the product. The protein content is expressed as a percentage by weight. The protein content can be measured by the Kjeldahl analysis (NF EN ISO 8968-1) as a reference method for determining the protein content of dairy products based on the measurement of total nitrogen content. Nitrogen is multiplied by a factor, typically 6.38, to express the results as total protein. This method is described in both AOAC Method 991.20(1) and International Dairy Federation Standard (IMF) 20B:1993. Generally, the total protein content is known for all ingredients used to prepare a product and the protein content can be calculated from this data. .

The dairy product may contain lactose. The mass fraction of lactose can usually range from 3.80 to 5.00%. In one such embodiment, said dairy product may be prepared by the following steps. The initial raw milk enters the container, after which it is passed through filter materials for cleaning, then the primary processing of raw milk is carried out. After determining the quality indicators and mass, the accepted raw milk is purified, i.e. cleaned from mechanical impurities using centrifugal milk cleaners or filter materials. The milk is then processed or cooled to a temperature of (4±2)°C.

The original milk preferably at a temperature of 35-40°C is subjected to separation into fat cream and skim milk. Cream is standardized by mass fraction of fat to obtain a product in which the mass fraction of fat is 5, 10, 15, 20, 25, 30, 35 or 40%. This can be done in a standardizing separator using an automatic standardizing system or in a tank by mixing heavy cream and skimmed milk so that the final product has a fat mass ratio at least as prescribed by the type of product in question.

ii) Treatment of the dairy product with lactase to obtain a dairy product with a mass fraction of lactose not exceeding 3%.

In the second step, the dairy product is treated with lactase so that the lactose content is reduced to obtain a dairy product, preferably with a mass fraction of lactose less than 3, 2, 1.5, 1, 0.5, 0.2 or 0.1%. It is especially preferred that the mass fraction of lactose is not more than 1.5%. The conversion of lactose to glucose and galactose produces an end product having improved melting notes in the aroma profile, as well as a characteristic melted color as a result of the heat treatment carried out in step iii).

Such lactase hydrolysis steps are known to the person skilled in the art, suitable lactase enzyme preparations are known to the person skilled in the art and commercially available. The hydrolysis temperature may be from about 4 to 40°C. The hydrolysis time can be from 12 to 2 hours.

Suitable lactase enzymes include, for example, the HA_LACTASE 5200 lactase enzyme manufactured by Christian Hansen/MAXILACT LG 5000, or other enzymes having other units of activity (NLU/l) which are calculated based on the required hydrolysis of lactose into cream.

For example, to achieve a lactose content below 0.1% with HA_LACTASE 5200, 500 ml of lactase per 1000 liters of standardized cream with an initial lactose content of 4.0% can be used.

After the introduction of lactase, the standardized cream is subjected to hydrolysis of lactose by temperature-time treatment, preferably with constant stirring. The hydrolysis process can take place under any suitable conditions, for example at a temperature of 4-6°C for 12 hours or at a temperature of 38-40°C for 2 hours.

If necessary, the hydrolyzed cream is preferably homogenized at a temperature of 60-75°C and a pressure of 13.0-15.0 MPa, if necessary, the cream can be pasteurized, preferably at a temperature of 95-97°C.

iii) Heat treatment of the dairy product for at least 2 hours at a temperature of at least 90°C.

In the third step, the dairy product is subjected to a heat treatment at at least 90°C, more preferably from 90 to 98°C, or even more preferably from 92 to 96°C. In one embodiment, the heat treatment is carried out at a temperature of about 94°C. This treatment is carried out for 2-4 hours, preferably at least until a visually noticeable color change is observed. Color can be determined by comparison with the NCS standard as a reference method for determining color. Preferably, the heat treatment is carried out until the milk product is a light golden brown, for example comparable to NCS S 0510-Y40R or NCS S 1010-Y40R, but not darker than NCS S 1015-Y40R, as defined. using the NCS standard. After said heat treatment (also referred to here as melting), the cream is preferably cooled to a temperature of 8-10°C. If necessary, for standardization purposes, in terms of protein content, to obtain cream containing at least 2.5% or more preferably at least 3.5% of protein, skimmed milk powder or milk protein can be added. In one embodiment, the protein content is from 3 to 3.5%, for example on the order of 3.1 or 3.2%. For

- 2 040001 faster and more complete dissolution of milk powder or milk protein, it is preferable to use the circulation of the mixture using a disperser or any other suitable equipment.

The dairy product is homogenised and heat-treated, if necessary, after step iii) and before step iv). Homogenization is preferably carried out at a temperature of 60-75°C and a pressure of 13.015.0 MPa. The homogenized dairy product may be pasteurized preferably at 95-97° C. for about 5 minutes. The dairy product is then preferably cooled to a starter temperature of 28-35°C and, if necessary, transferred to a double-walled tank.

iv) Fermentation of a milk product with lactic acid bacteria to obtain a fermented milk product.

In the fourth step, the dairy product is fermented with lactic acid bacteria (also referred to here as an enzyme) to produce a fermented milk product. Preferably, the sourdough is stopped when the dairy product reaches suitable pH levels (preferably pH 3.5-5.50, even more preferably pH 4.0-5.0).

Fermented milk products are usually obtained by a method that includes the step of fermentation with at least one species of lactic acid bacteria. At this stage, the dairy product is inoculated with lactic acid bacteria and the mixture is then allowed to ferment at the ferment temperature. Such seeding and fermentation operations are known to the person skilled in the art. Preferably, the lactic acid bacteria include Lactococcus and/or Streptococcus thermophilus, it is particularly preferred that the Lactococcus are selected from Lactococcus Cremoris and/or Lactococcus Lactis.

During fermentation, lactic acid bacteria form lactic acid and thus cause a decrease in pH. When the pH is lowered, the proteins coagulate to form a clot, usually at a damaging pH.

The fermentation temperature can be from about 30 to 45° C., while lowering the pH to a damaging pH at which the proteins coagulate to form a clot.

The destructive pH is preferably 3.50 to 5.50, preferably 4.0 to 5.0.

Suitable lactic acid bacteria for fermentation of a dairy product are known to the person skilled in the art. It is mentioned that lactic acid bacteria are often referred to as enzymes, cultures, starter cultures or sourdoughs.

It is preferable to administer an enzyme consisting of or containing Lactococcus (preferably Lactococcus Cremoris and/or Lactococcus Lactis) or a mixture of Lactococcus and Streptococcus thermophilus. The use of such enzymes for the preparation of fermented milk products is within the skill of the art and may be carried out in accordance with the manufacturers' recommendations. The dairy product may preferably be stirred for at least 15 minutes and then it should preferably be fermented at 28-35° C. for 6-12 hours, preferably until curdled. In one embodiment, completion of fermentation is preferably determined by the presence of curd, acidity (preferably 50-90, even more preferably 50-70 or most preferably 60-80°T and pH (4.6±0.5). The fermented milk product is preferably stirred until a homogeneous consistency, for example, from 3 to 15 minutes, after which the mixture, if necessary, is moved for filling / packaging.Hereinafter, the fermented milk product is alternatively referred to as fermented cream, sour cream or fermented mixture.

v) If necessary, the fermented milk product is packaged.

In an optional fifth step, the fermented milk product (also referred to as cream hereinafter) is bottled or packaged. The fermented mixture must be stirred periodically during bottling/filling. The fermented cream can be partially cooled to a temperature of 16-22°C by introducing ice water into the outer shell of the tank and periodically stirring the curd, or by cooling using a plate cooler.

After packaging and labeling, the fermented mixture is cooled, for example, in refrigerators to a temperature of (4±2)°C. Simultaneously with cooling, the product ripens. The time of cooling and maturation of the product in the refrigerator is within the skill of a person skilled in the art. After cooling, the sour cream product is ready for use.

Product characteristics.

The present invention provides a fermented milk product, which can be obtained according to the method according to the invention, including: i) mass fraction of fat is not less than 5%, ii) mass fraction of lactose is not more than 3%, iii) mass fraction of protein is not less than 3%, characterized in that that said product has a pH value of less than 5 and a viscosity of at least 1000 mPa, preferably at least 1250 mPa.

The term viscosity as used herein refers to the viscosity measured at 10° C. at a shear rate of 64 1/s, preferably after 15 s at this shear rate, for example with a Rheomat 180.

Preferably said product has a fat mass fraction of at least 5%, 10%, 15%, 20%, 25%, 30%, 35% or 40%.

Preferably, said product has a lactose mass fraction of at most 2, 1.5, 1, 0.5, 0.2 or

- 3 040001

0.1%. It is particularly preferred that the mass fraction of lactose in the product is not more than 1.5%.

Preferably, the product of the present invention has a uniform non-white color.

Preferably said product has a color comparable to NCS S 0510-Y40R and not darker than NCS S 1015-Y40R of the NCS color standard.

Preferably, said product has an acidity of 50-90°T, more preferably 5070°T or most preferably 60-80°T.

The product is usually contained in a sealed container, such as a package. The manufacturing process may typically include the step of aging the product in a container. The container is then usually sealed, for example with a lid or cap. The container may be, for example, a container from 50 ml (or 50 g) to 1 L (or 1 kg), for example a container from 50 ml (or 50 g) to 80 ml (or 80 g), or from 80 ml ( or 80 g) to 100 ml (or 100 g), or from 100 ml (or 100 g) to 125 ml (or 125 g), or from 125 ml (or 125 g) to 150 ml (or 150 g), or 150 ml (or 150 g) to 200 ml (or 200 g) or 200 ml (or 200 g) to 250 ml (or 250 g) or 250 ml (or 250 g) to 300 ml (or 300 g), or 300 ml (or 300 g) to 500 ml (or 500 g), or 500 ml (or 500 g) to 750 ml (or 750 g (or 750 ml (or 750 g) to 1 liter) (or 1 kg).

The product may be stored, transported and/or distributed at a refrigerated temperature of 0 to 10°C, preferably 4 to 10°C. Under these conditions, the shelf life of the product can be at least 30 days.

Suitable containers for carrying out the above preparation steps are known in the art and are within the skill of the art. These include, for example, containers commonly used for the preparation of fermented milk products. Such containers are usually equipped with heat exchange elements, for example, with a double shell, which allows the transport of heating or cooling liquids. You can use, for example, containers that are suitable for fermentation.

Annotation.

In one embodiment, the present invention relates to a method for the production of sour cream based on baked cream, including cleaning the original raw milk from mechanical impurities using milk separators or filter materials, separating into heavy cream and skim milk, standardizing heavy cream by mixing heavy cream and skimmed milk, introduction of the lactase enzyme into standardized cream, hydrolysis, homogenization at a temperature of 60-75°C and a pressure of 13.0-15.0 MPa, pasteurization and melting of the cream at a temperature of 95-97°C for 2-4 hours, cooling to temperature 8-10°C, standardization by mass fraction of protein by adding skimmed milk powder or milk protein at least 2.0%, homogenization, pasteurization, temperature treatment for 5 minutes, cooling to a fermentation temperature of 28-35°C, enzyme introduction consisting of lactococcus or a mixture of lactococcus and streptococcus thermophilus, mixing fermented with knead for at least 15 minutes and ripen until a clot is formed.

It is particularly preferred that the clot is formed in the container. In one embodiment, the standardized cream is hydrolyzed at 4-6°C for 12 hours. In another embodiment, the standardized cream is hydrolyzed at 38-40°C for 2 hours.

In its further implementation, this method includes the following steps: preparation of the incoming raw milk, which consists in cleaning and cooling using separators, milk purifiers or filter materials (1), separation into high-fat cream and skim milk (2), normalization of the obtained cream by mass fat content by mixing high-fat cream and skimmed milk (3), introducing lactase enzyme preparation (4), hydrolysing normalized cream by keeping at a certain temperature and constant stirring (5), homogenizing hydrolyzed cream and pasteurizing at a temperature of 95-97°C (6 ), keeping at this temperature from 2 to 4 hours until a pronounced creamy color (7), cooling to a temperature of 8-10°C (8) and normalization by mass fraction of protein by adding skimmed milk powder or milk protein (9), homogenization, pasteurization and cooling to the fermentation temperature (10), introducing the ferment (11) and mixing (12), sour curd formation (13), mixing (14) and curd cooling (15).

Then the packing, packaging and labeling of the product is carried out (16). After packaging and labeling, the fermented mixture is cooled in refrigerators to a temperature of (4±2)°C. Simultaneously with cooling, the product ripens (17).

The diagram shows the sequence of actions of the technological process for the production of sour cream from melted cream.

- Acceptance and preparation of raw milk;

- separation of milk;

- normalization of cream;

- introduction of hydrolysis enzyme - lactase;

- hydrolysis of normalized cream;

- 4 040001

- homogenization, pasteurization of cream;

- heating of hydrolyzed normalized cream;

- cooling normalized baked cream;

- adding a dry component to melted cream;

- homogenization, pasteurization and cooling of cream to fermentation temperature;

- introduction of sourdough, fermentation of cream;

- mixing cream;

- curdling of cream;

- mixing of the formed clot;

- clot cooling;

- packaging, packaging, labeling;

- post-cooling and maturation.

The invention will be further illustrated by the following non-limiting figures and examples.

Example 1. Preparation of the product melted sour cream.

The fermented cream was prepared using the process according to the invention.

i) Preparation of the dairy product.

The dairy product for making sour cream in this example consisted of raw cow's milk obtained locally in liquid form. Raw milk (naturally having a fat mass fraction of approx. 3.5%) was purified by filtration and cooled to about 4° C. on a plate storage cooler. Raw milk was heated to 55°C and fractionated to obtain a dairy product with a mass fraction of fat 15%, protein 2.7% and lactose 4.1%, respectively, and with an acidity of about 15°T and a pH of 6.6.

ii) Treatment with lactase.

Then the hydrolysis of the dairy product was carried out by adding lactase with constant stirring. The lactase used was NOLA Fit55005L (commercially available from Chr. Hansen). Hydrolysis was carried out to obtain a hydrolyzed dairy product containing less than 1.5% lactose. The hydrolyzed dairy product then underwent homogenization (13-15 MPa at 60-75°C) and heat treatment at 95°C for 5 minutes.

iii) Heat treatment (heating).

The dairy product was then heat treated at about 94° C. for more than 2 hours to produce a dairy product having a visually perceived light golden brown hue comparable to NCS S 0510-Y40R and no darker than NCS S 1015Y40R. The dairy product was then cooled to about 8°C and then Ingredia 852B Milk Protein was added to increase the protein content to 3.5%. The homogenization and pasteurization operations were then repeated before cooling, as described above.

iv) Fermentation.

The enzyme used was XPL-40 10x500U (commercially available from Chr. Hansen) which is a mixture of Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis and Streptoccocus thermophilus. The enzyme was added to the baked milk product and dispersed by stirring for 30 minutes. Fermentation was carried out at 32°C for about 9 h until reaching a pH of 4.65, the acidity was 65°T. The fermented milk product was packaged and stored at 4°C.

Product rating.

Product characteristics 1 day after packaging were: fat content - 15%, protein 3.5%, acid - about 70°T and pH - 4.4.

The viscosity of the product, measured with Rheomat 180 (mobility 22, speed 45, value at 15 s, temperature 10°C), was about 1500 and the color was comparable to 10-10-Y 40R.

The appearance of the product was characterized by a glossy surface, a homogeneous dense smooth mass, a uniform beige color throughout the mass. The flavor profile included sour cream characteristics as well as melted and slightly sweet notes.

The shelf life of the product in cooling is at least 30 days.

Example 2

Fermented milk products were prepared according to the method according to the invention as described above, using dairy products with a fat content of 10%, 15%, 20% and 25%, respectively, and the suitability of the invention for the preparation of products such as sour cream with a fat mass content of 10-40% was confirmed.

Organoleptic characteristics of sour cream from melted cream obtained by the proposed method are presented in table. 1.

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Table 1

Consistency

Bkvc and smell with a pronounced aftertaste and aroma of melted cream pronounced creamy color, uniform in weight

Physico-chemical parameters of sour cream obtained by the claimed method are presented in table.

Claims (6)

CLAIM 1. A method for preparing a fermented milk product with a fat mass fraction of at least 10%, including cleaning the original raw milk from mechanical impurities using milk purifier separators or filter materials, separating into heavy cream and skim milk, standardizing heavy cream by mixing heavy cream and skim milk, introducing lactase enzyme into standardized cream, hydrolysis at a temperature of 4-6°C for 12 hours or at a temperature of 38-40°C for 2 hours, homogenization at a temperature of 60-75°C and a pressure of 13.015.0 MPa, pasteurization and melting of the cream at a temperature of 95-97°C for 2-4 hours, cooling to a temperature of 8-10°C, standardization by mass fraction of protein by adding skimmed milk powder or milk protein of at least 2.0%, homogenization, pasteurization, cooling to a temperature starter culture 28-35°C, introduction of a starter culture consisting of Lactococcus or a mixture of Lactococcus and Streptococcus, mixing for at least e 15 min and fermentation until a clot is formed. 2. The method according to claim 1, wherein the fermented milk product is sour cream. 3. The method according to claims 1, 2, in which the fermented milk product has a mass fraction of fat of at least 10%, 15%, 20%, 25%, 30%, 35% or 40%. 4. The method according to any of the preceding paragraphs, in which the treatment with lactase is carried out to obtain a fermented milk product with a lactose mass fraction of not more than 2, 1.5, 1, 0.5, 0.2 or 0.1%. 5. The method according to any one of the preceding claims, wherein the lactic acid bacteria starter cultures are Lactococcus or a mixture of Lactococcus and Streptococcus. 6. Process according to any one of the preceding claims, wherein the fermented milk product has a viscosity of at least 1250 mPa.